1.
Hay
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Hay is grass, legumes, or other herbaceous plants that have been cut, dried, and stored for use as animal fodder, particularly for grazing animals such as cattle, horses, goats, and sheep. Hay is also fed to animals such as rabbits and guinea pigs. Pigs may be fed hay, but they do not digest it as efficiently as more fully herbivorous animals and it is also fed during times when an animal is unable to access pasture, such as when animals are kept in a stable or barn. Commonly used plants for hay include mixtures of such as ryegrass, timothy, brome, fescue, Bermuda grass, orchard grass. Hay may also include legumes, such as alfalfa and clovers, legumes in hay are ideally cut pre-bloom. Other pasture forbs are also sometimes a part of the mix, straw is used mainly for animal bedding. Although straw is used as fodder, particularly as a source of dietary fiber. It is the leaf and seed material in the hay that determines its quality, farmers try to harvest hay at the point when the seed heads are not quite ripe and the leaf is at its maximum when the grass is mowed in the field. Hay is very sensitive to conditions, particularly when it is harvested. In drought conditions, both seed and leaf production are stunted, making hay that has a ratio of dry coarse stems that have very low nutritional values. If the weather is too wet, the cut hay may spoil in the field before it can be baled, the hay may also develop rot and mold after being baled, creating the potential for toxins to form in the feed, which could make the animals sick. It also has to be stored in a manner to prevent it from getting wet, mold and spoilage reduce nutritional value and may cause illness in animals. A symbiotic fungus in fescue may cause illness in horses and cattle, the successful harvest of maximum yields of high-quality hay is entirely dependent on the coincident occurrence of optimum crop, field, and weather conditions. When this occurs, there may be a period of activity on the hay farm while harvest proceeds until weather conditions become unfavourable. Hay or grass is the foundation of the diet for all grazing animals, Hay is usually fed to an animal in place of allowing the animal to graze on grasses in a pasture, particularly in the winter or during times when drought or other conditions make pasture unavailable. Animals that can eat hay vary in the types of grasses suitable for consumption, the ways they consume hay, most animals are fed hay in two daily feedings, morning and evening. However, this schedule is more for the convenience of humans, some animals, especially those being raised for meat, may be given enough hay that they simply are able to eat all day. The proper amount of hay and the type of hay required varies somewhat between different species, some animals are also fed concentrated feeds such as grain or vitamin supplements in addition to hay
2.
Drinking straw
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A drinking straw is a tube for transferring a beverage from its container to the mouth of the drinker. A thin tube of plastic or other material, straight or with an angle-adjustable bellows segment, it is used by being held one end in the mouth. Muscular action reduces air pressure in the mouth and above the liquid in the straw, the first known straws were made by the Sumerians, and were used for drinking beer, probably to avoid the solid byproducts of fermentation that sink to the bottom. The oldest drinking straw in existence, found in a Sumerian tomb dated 3,000 B. C. E. was a gold inlaid with the precious blue stone lapis lazuli. Argentines and their neighbors used a metallic device called a bombilla. In the 1800s, the rye grass straw came into fashion because it was cheap and soft, to address these shortcomings, Marvin C. Stone patented the modern drinking straw, made of paper, in 1888. He came upon the idea while drinking a mint julep on a hot day in Washington, D. C. the taste of the rye was mixing with the drink and giving it a grassy taste, which he found unsatisfactory. He wound paper around a pencil to make a tube, slid out the pencil from one end. He later refined it by building a machine that would coat the outside of the paper with wax to hold it together, early paper straws had a narrow bore similar to that of the grass stems then in common use. It was common to use two of them, to reduce the effort needed to take each sip, modern plastic straws are made with a larger bore, and only one is needed for ease of drinking. Drinking straws are a form of consumption when made. Made from polypropylene, they are strong and can be reused rather than recycled into other products, waste straws in Uganda are collected from beer and soft drink depots, cleaned, and woven into mats for picnics and prayers or joined to form bags. A basic drinking straw is straight for the full length, a bendable straw or bendy straw has a concertina-type hinge near the top for convenience. This variation was invented by Joseph Friedman in 1937, candy straws, such as licorice straws, are made from some type of chewy candy. A recent addition to the family is the cereal straw. Special color-changer straws change color when cold liquid passes through them, at some restaurants, frozen beverages like slush or frappes are served with color changing straws. Many of these are larger in diameter than typical straws to aid in drinking the thicker beverages, a crazy straw is hard, transparent or translucent plastic and has a number of twists and turns at the top. When liquid is sucked through the straw, it flows through the winding path, creating a mildly amusing spectacle
3.
Rice
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Rice is the seed of the grass species Oryza sativa or Oryza glaberrima. As a cereal grain, it is the most widely consumed staple food for a part of the worlds human population. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize, wild rice, from which the crop was developed, may have its native range in Australia. Chinese legends attribute the domestication of rice to Shennong, the emperor of China. Genetic evidence has shown that rice originates from a single domestication 8, previously, archaeological evidence had suggested that rice was domesticated in the Yangtze River valley region in China. From East Asia, rice was spread to Southeast and South Asia, Rice was introduced to Europe through Western Asia, and to the Americas through European colonization. There are many varieties of rice and culinary preferences tend to vary regionally, in some areas such as the Far East or Spain, there is a preference for softer and stickier varieties. Rice, a monocot, is grown as an annual plant, although in tropical areas it can survive as a perennial. The rice plant can grow to 1–1.8 m tall, occasionally more depending on the variety and it has long, slender leaves 50–100 cm long and 2–2.5 cm broad. The small wind-pollinated flowers are produced in a branched arching to pendulous inflorescence 30–50 cm long, the edible seed is a grain 5–12 mm long and 2–3 mm thick. Rice cultivation is well-suited to countries and regions with low costs and high rainfall, as it is labor-intensive to cultivate. However, rice can be grown practically anywhere, even on a hill or mountain area with the use of water-controlling terrace systems. Although its parent species are native to Asia and certain parts of Africa, centuries of trade, the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. The name wild rice is used for species of the genera Zizania and Porteresia. The Greek word is the source of all European words, the origin of the Greek word is unclear. It is sometimes held to be from the Tamil word அரிசி, however, Krishnamurti disagrees with the notion that Old Tamil arici is the source of the Greek term, and proposes that it was borrowed from descendants of Proto-Dravidian *wariñci instead. The varieties of rice are typically classified as long-, medium-, the grains of long-grain rice tend to remain intact after cooking, medium-grain rice becomes more sticky. Medium-grain rice is used for dishes, for risotto in Italy
4.
Tarpaulin
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In some places such as Australia, and in military slang, a tarp may be known as a hootch. Tarpaulins often have reinforced grommets at the corners and along the sides to form attachment points for rope, inexpensive modern tarpaulins are made from woven polyethylene, this material is so associated with tarpaulins that it has become colloquially known in some quarters as polytarp. The word tarpaulin originated as a compound of the words tar, sailors often tarred their own overclothes in the same manner as the sheets or palls. By association, sailors became known as Jack Tars, thus constructed, they were placed upon a duck paulin, which was drawn up tightly around the beds and secured. Tarpaulins have multiple uses, including as shelter from the elements, i. e. wind, rain, or sunlight, tarpaulins are often used during the build process to protect brickwork and masonry from weather damage. Such was the demand for tarpaulins by the New South Wales Government Railways, up until 1990 and it is also used on outdoor market stalls to provide some protection from the elements of nature. Tarpaulins are also used for advertisement printing, most notably for billboards, perforated tarpaulins are typically used for large-medium advertising, or for protection on scaffoldings, the aim of the perforations is to reduce wind vulnerability. Polyethylene tarpaulins have also proven to be a source when an inexpensive. Many amateur builders of plywood sailboats turn to polyethylene tarpaulins for making their sails, as it is inexpensive, with the proper type of adhesive tape, it is possible to make a serviceable sail for a small boat with no sewing. Tarps can also be classified by size—a common determining factor for consumers in acquiring tarps—and measured in width by length, actual tarp sizes are generally about three to five percent smaller than the advertised size. Some other factors that may influence a purchase decision include color, grommet type, the weave count, a measure of tarp strength, often runs between and the greater the count, the greater its resistance against ripping in high wind conditions. Tarps may also be washable or non-washable and waterproof or non-waterproof, Tarp flexibility refers to its ability to remain pliable during cold winter months, some tarps offer more flexibility than others in cold weather. Some manufacturers also advertise their tarps as rot-proof, but this may be more an subjective than an objective measurement, a polyethylene tarp is not a traditional fabric, but rather, a laminate of woven and sheet material. The center is loosely woven from strips of plastic, with sheets of the same material bonded to the surface. This creates a material that resists stretching well in all directions and is waterproof. Sheets can be either of Low density polyethelene or High density polyethelene, canvas tarps are not 100% waterproof, though they are water resistant. Vinyl tarps are industrial-grade and intended for heavy-duty use and they are constructed of 10 oz. per sq. yd. -weight coated yellow vinyl. This makes the tarp waterproof and have high resistance and tear strength
5.
Cereal
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A cereal is any grass cultivated for the edible components of its grain, composed of the endosperm, germ, and bran. Cereal grains are grown in quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. Edible grains from plant families, such as buckwheat, quinoa. In their natural form, cereals are a source of vitamins, minerals, carbohydrates, fats, oils. When refined by the removal of the bran and germ, the endosperm is mostly carbohydrate. In some developing nations, grain in the form of rice, wheat, millet, in developed nations, cereal consumption is moderate and varied but still substantial. The word cereal is derived from Ceres, the Roman goddess of harvest, agriculture allowed for the support of an increased population, leading to larger societies and eventually the development of cities. It also created the need for organization of political power, as decisions had to be made regarding labor and harvest allocation and access rights to water. Agriculture bred immobility, as populations settled down for long periods of time, early Neolithic villages show evidence of the development of processing grain. The Levant is the ancient home of the ancestors of wheat, barley and peas, there is evidence of the cultivation of figs in the Jordan Valley as long as 11,300 years ago, and cereal production in Syria approximately 9,000 years ago. During the same period, farmers in China began to farm rice and millet, using man-made floods, fiber crops were domesticated as early as food crops, with China domesticating hemp, cotton being developed independently in Africa and South America, and Western Asia domesticating flax. The first cereal grains were domesticated by early primitive humans, about 8,000 years ago, they were domesticated by ancient farming communities in the Fertile Crescent region. Emmer wheat, einkorn wheat, and barley were three of the so-called Neolithic founder crops in the development of agriculture, around the same time, millets and rices were starting to become domesticated in East Asia. Sorghum and millets were also being domesticated in sub-Saharan West Africa, while each individual species has its own peculiarities, the cultivation of all cereal crops is similar. Most are annual plants, consequently one planting yields one harvest, wheat, rye, triticale, oats, barley, and spelt are the cool-season cereals. These are hardy plants grow well in moderate weather and cease to grow in hot weather. The warm-season cereals are tender and prefer hot weather, barley and rye are the hardiest cereals, able to overwinter in the subarctic and Siberia. Many cool-season cereals are grown in the tropics, however, some are only grown in cooler highlands, where it may be possible to grow multiple crops per year
6.
Grain
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Grains are small, hard, dry seeds, with or without attached hulls or fruit layers, harvested for human or animal consumption. Agronomists also call the plants producing such seeds grain crops, the two main types of commercial grain crops are cereals such as wheat and rye, and legumes such as beans and soybeans. Because of the ubiquity of grain as a source, the term grain is often used to describe something small. After being harvested, dry grains are more durable than other foods, such as starchy fruits. Thus, major global commodity markets exist for canola, maize, rice, soybeans, wheat, in botany, grains and cereals are synonymous with caryopses, the fruits of the grass family. In agronomy and commerce, seeds or fruits from other plant families are called if they resemble caryopses. For example, amaranth is sold as grain amaranth, and amaranth products may be described as whole grains, the pre-Hispanic civilizations of the Andes had grain-based food systems but, at the higher elevations, none of the grains was a cereal. All three grains native to the Andes are broad-leafed plants rather than such as corn, rice. All cereal crops are members of the grass family, cereal grains contain a substantial amount of starch, a carbohydrate that provides dietary energy. As is the case all other whole plant foods, pulses also contain carbohydrate. Vegetable oils provide dietary energy and some essential fatty acids and they are also used as fuel or lubricants. Those who handle grain at grain facilities may encounter numerous occupational hazards, risks include grain entrapment, where workers are submerged in the grain and unable to remove themselves, explosions caused by fine particles of grain dust, and falls
7.
Barley
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Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago, Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures, Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2014, barley was ranked fourth among grains in quantity produced behind corn, rice, the Old English word for barley was bære, which traces back to Proto-Indo-European and is cognate to the Latin word farina flour. The direct ancestor of modern English barley in Old English was the derived adjective bærlic, the first citation of the form bærlic in the Oxford English Dictionary dates to around 966 CE, in the compound word bærlic-croft. The underived word bære survives in the north of Scotland as bere, the word barn, which originally meant barley-house, is also rooted in these words. Barley is a member of the grass family and it is a self-pollinating, diploid species with 14 chromosomes. The wild ancestor of domesticated barley, Hordeum vulgare subsp, spontaneum, is abundant in grasslands and woodlands throughout the Fertile Crescent area of Western Asia and northeast Africa, and is abundant in disturbed habitats, roadsides and orchards. Outside this region, the barley is less common and is usually found in disturbed habitats. However, in a study of genome-wide diversity markers, Tibet was found to be a center of domestication of cultivated barley. Wild barley has a spike, upon maturity, the spikelets separate. Domesticated barley has nonshattering spikes, making it easier to harvest the mature ears. The nonshattering condition is caused by a mutation in one of two linked genes known as Bt1 and Bt2, many cultivars possess both mutations. The nonshattering condition is recessive, so varieties of barley that exhibit this condition are homozygous for the mutant allele, spikelets are arranged in triplets which alternate along the rachis. In wild barley, only the central spikelet is fertile, while the two are reduced. This condition is retained in certain cultivars known as two-row barleys, a pair of mutations result in fertile lateral spikelets to produce six-row barleys. Recent genetic studies have revealed that a mutation in one gene, two-row barley has a lower protein content than six-row barley, thus a more fermentable sugar content. High-protein barley is best suited for animal feed, Malting barley is usually lower protein which shows more uniform germination, needs shorter steeping, and has less protein in the extract that can make beer cloudy
8.
Oat
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The oat, sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name. While oats are suitable for consumption as oatmeal and rolled oats. The wild ancestor of Avena sativa and the related minor crop. Genetic evidence shows the forms of A. sterilis grew in the Fertile Crescent of the Near East. Domesticated oats appear relatively late, and far from the Near East, oats, like rye, are usually considered a secondary crop, i. e. derived from a weed of the primary cereal domesticates wheat and barley. As these cereals spread westwards into cooler, wetter areas, this may have favored the oat weed component, oats are best grown in temperate regions. Oats are a plant, and can be planted either in autumn or in the spring. Oats have numerous uses in foods, most commonly, they are rolled or crushed into oatmeal, oatmeal is chiefly eaten as porridge, but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies and oat bread. Oats are also an ingredient in many cold cereals, in particular muesli, historical attitudes towards oats have varied. Oat bread was first manufactured in Britain, where the first oat bread factory was established in 1899, in Scotland, they were, and still are, held in high esteem, as a mainstay of the national diet. In Scotland, a dish was made by soaking the husks from oats for a week, so the fine, floury part of the meal remained as sediment to be strained off, boiled and eaten. Oats are also used there as a thickener in soups. Oats are also used as feed for horses when extra carbohydrates. The oat hull may be crushed for the horse to easily digest the grain. They may be given alone or as part of a food pellet. Cattle are also fed oats, either whole or ground into a coarse flour using a mill, burr mill. Winter oats may be grown as a groundcover and ploughed under in the spring as a green fertilizer. They also can be used for pasture, they can be grazed a while, then allowed to head out for grain production, Oat straw is prized by cattle and horse producers as bedding, due to its soft, relatively dust-free, and absorbent nature
9.
Wheat
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Wheat is a cereal grain, originally from the Levant region but now cultivated worldwide. In 2016, world production of wheat was 749 million tonnes, making it the second most-produced cereal after maize, since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st Century. This grain is grown on land area than any other commercial food. World trade in wheat is greater than for all other crops combined, globally, wheat is the leading source of vegetal protein in human food, having a protein content of about 13%, which is relatively high compared to other major cereals and staple foods. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. In a small part of the population, gluten – the major part of wheat protein – can trigger coeliac disease, non-coeliac gluten sensitivity, gluten ataxia. Cultivation and repeated harvesting and sowing of the grains of wild grasses led to the creation of domestic strains, in domesticated wheat, grains are larger, and the seeds remain attached to the ear by a toughened rachis during harvesting. In wild strains, a more fragile rachis allows the ear to easily shatter, as the traits that improve wheat as a food source also involve the loss of the plants natural seed dispersal mechanisms, highly domesticated strains of wheat cannot survive in the wild. Cultivation of wheat began to spread beyond the Fertile Crescent after about 8000 BCE, jared Diamond traces the spread of cultivated emmer wheat starting in the Fertile Crescent sometime before 8800 BCE. Archaeological analysis of wild emmer indicates that it was first cultivated in the southern Levant with finds dating back as far as 9600 BCE, Genetic analysis of wild einkorn wheat suggests that it was first grown in the Karacadag Mountains in southeastern Turkey. Dated archeological remains of wheat in settlement sites near this region, including those at Abu Hureyra in Syria. With the anomalous exception of two grains from Iraq ed-Dubb, the earliest carbon-14 date for einkorn wheat remains at Abu Hureyra is 7800 to 7500 years BCE. Remains of harvested emmer from several sites near the Karacadag Range have been dated to between 8600 and 8400 BCE, that is, in the Neolithic period and these remains were dated by Willem van Zeist and his assistant Johanna Bakker-Heeres to 8800 BCE. They also concluded that the settlers of Tell Aswad did not develop this form of emmer themselves, the cultivation of emmer reached Greece, Cyprus and India by 6500 BCE, Egypt shortly after 6000 BCE, and Germany and Spain by 5000 BCE. The early Egyptians were developers of bread and the use of the oven, by 3000 BCE, wheat had reached the British Isles and Scandinavia. A millennium later it reached China, the oldest evidence for hexaploid wheat has been confirmed through DNA analysis of wheat seeds, dating to around 6400-6200 BCE, recovered from Çatalhöyük. The first identifiable bread wheat with sufficient gluten for yeasted breads has been identified using DNA analysis in samples from a dating to approximately 1350 BCE at Assiros in Macedonia. From Asia, wheat continued to spread throughout Europe, in the British Isles, wheat straw was used for roofing in the Bronze Age, and was in common use until the late 19th century
10.
Fuel
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A fuel is any material that can be made to react with other substances so that it releases chemical or nuclear energy as heat or to be used for work. The concept was applied solely to those materials capable of releasing chemical energy but has since also been applied to other sources of heat energy such as nuclear energy. The heat energy released by reactions of fuels is converted into mechanical energy via a heat engine, other times the heat itself is valued for warmth, cooking, or industrial processes, as well as the illumination that comes with combustion. Fuels are also used in the cells of organisms in a known as cellular respiration. Hydrocarbons and related oxygen-containing molecules are by far the most common source of fuel used by humans, fuels are contrasted with other substances or devices storing potential energy, such as those that directly release electrical energy or mechanical energy. The first known use of fuel was the combustion of wood or sticks by Homo erectus near 2,000,000 years ago, throughout most of human history fuels derived from plants or animal fat were only used by humans. Charcoal, a derivative, has been used since at least 6,000 BCE for melting metals. It was only supplanted by coke, derived from coal, as European forests started to become depleted around the 18th century, charcoal briquettes are now commonly used as a fuel for barbecue cooking. Coal was first used as a fuel around 1000 BCE in China, coal was later used to drive ships and locomotives. By the 19th century, gas extracted from coal was being used for lighting in London. In the 20th and 21st centuries, the use of coal is to generate electricity. Fossil fuels were rapidly adopted during the revolution, because they were more concentrated and flexible than traditional energy sources. They have become a part of our contemporary society, with most countries in the world burning fossil fuels in order to produce power. Currently the trend has been towards renewable fuels, such as biofuels like alcohols, chemical fuels are substances that release energy by reacting with substances around them, most notably by the process of combustion. Most of the energy released in combustion was not stored in the chemical bonds of the fuel. Chemical fuels are divided in two ways, first, by their physical properties, as a solid, liquid or gas. Secondly, on the basis of their occurrence, primary and secondary, solid fuels include wood, charcoal, peat, coal, Hexamine fuel tablets, and pellets made from wood, corn, wheat, rye and other grains. Solid-fuel rocket technology also uses solid fuel, solid fuels have been used by humanity for many years to create fire
Baynes, T.S.; Smith, W.R., eds. (1887). "Straw Manufactures". Encyclopædia Britannica. 22 (9th ed.). New York: Charles Scribner's Sons.
Baynes, T.S.; Smith, W.R., eds. (1887). "
