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Mangtak
Muktuk (transliterated in various ways, see below) is a traditional food of Inuit and other circumpolar peoples, consisting of whale skin and blubber. A part of Inuit cuisine, it is most often made from the bowhead whale, although the beluga and the narwhal are also used. It is usually consumed raw, but can also be eaten frozen, cooked, or pickled. Methods of preparation In Greenland, muktuk (''mattak'') is sold commercially to fish factories, and in Canada (''muktaaq'') to other communities. When chewed raw, the blubber becomes oily, with a nutty taste; if not diced, or at least serrated, the skin is quite rubbery. One account of a 21st-century indigenous whale hunt describes the skin and blubber eaten as a snack while the rest of the whale meat is butchered ( flensed) for later consumption. When boiled, this snack is known as ''unaaliq''. Raw or cooked, the blubber and skin are served with HP Sauce, a British condiment, or soy sauce. Nutrients and health concerns Mu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flensing
Flensing is the removing of the blubber or outer integument of whales, separating it from the animal's meat. Processing the blubber (the subcutaneous fat) into whale oil was the key step that transformed a whale carcass into a stable, transportable commodity. It was an important part of the history of whaling. The whaling that still continues in the 21st century is both industrial and aboriginal. In aboriginal whaling the blubber is rarely rendered into oil, although it may be eaten as ''muktuk''. Terminology English whalemen referred to the process as ''flensing'', while American whalemen called it ''cutting-in'' or ''flinching''. Open-boat Shore and bay whaling In Spitsbergen, in the first half of the 17th century, the processing of whales was primarily done ashore. Where the whale was flensed differed between the English and Dutch. The English brought the whale to the stern of the ship, where men in a boat cut strips of blubber from the whale's back. These were tied t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Web
A food web is the natural interconnection of food chains and a graphical representation of what-eats-what in an ecological community. Position in the food web, or trophic level, is used in ecology to broadly classify organisms as autotrophs or heterotrophs. This is a non-binary classification; some organisms (such as carnivorous plants) occupy the role of mixotrophs, or autotrophs that additionally obtain organic matter from non-atmospheric sources. The linkages in a food web illustrate the feeding pathways, such as where heterotrophs obtain organic matter by feeding on autotrophs and other heterotrophs. The food web is a simplified illustration of the various methods of feeding that link an ecosystem into a unified system of exchange. There are different kinds of consumer–resource interactions that can be roughly divided into herbivory, carnivory, scavenging, and parasitism. Some of the organic matter eaten by heterotrophs, such as sugars, provides energy. Autotrophs and hetero ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eskimo
''Eskimo'' () is a controversial Endonym and exonym, exonym that refers to two closely related Indigenous peoples: Inuit (including the Alaska Native Iñupiat, the Canadian Inuit, and the Greenlandic Inuit) and the Yupik peoples, Yupik (or Siberian Yupik, Yuit) of eastern Siberia and Alaska. A related third group, Aleuts, who inhabit the Aleutian Islands, are generally excluded from the definition of ''Eskimo''. The three groups share a relatively recent common ancestor, and speak related languages belonging to the family of Eskaleut languages. These circumpolar peoples have traditionally inhabited the Arctic and subarctic regions from eastern Siberia (Russia) to Alaska (United States), Northern Canada, Nunavik, Nunatsiavut, and Greenland. Some Inuit, Yupik, Aleut, and other individuals consider the term ''Eskimo'', which is of a disputed etymology, to be pejorative or even offensive. ''Eskimo'' continues to be used within a historical, linguistic, archaeological, and cultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proceedings Of The Nutrition Society
''Proceedings of the Nutrition Society'' is one of the publications by The Nutrition Society and is a scientific research journal which focuses on "the scientific study of nutrition and its application to the maintenance of human and animal health". The journal was founded in 1944, merged with the '' British Journal of Nutrition'' in 1947, and was re-established in 1953. References English-language journals Bimonthly journals Nutrition and dietetics journals Nutrition in the United Kingdom Cambridge University Press academic journals Academic journals established in 1944 {{medical-journal-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin D
Vitamin D is a group of structurally related, fat-soluble compounds responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, along with numerous other biological functions. In humans, the most important compounds within this group are vitamin D3 ( cholecalciferol) and vitamin D2 ( ergocalciferol). Unlike the other twelve vitamins, vitamin D is only conditionally essential, as with adequate skin exposure to the ultraviolet B (UVB) radiation component of sunlight there is synthesis of cholecalciferol in the lower layers of the skin's epidermis. For most people, skin synthesis contributes more than diet sources. Vitamin D can also be obtained through diet, food fortification and dietary supplements. In the U.S., cow's milk and plant-based milk substitutes are fortified with vitamin D3, as are many breakfast cereals. Government dietary recommendations typically assume that all of a person's vitamin D is taken by mouth, given the potential for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scurvy
Scurvy is a deficiency disease (state of malnutrition) resulting from a lack of vitamin C (ascorbic acid). Early symptoms of deficiency include weakness, fatigue, and sore arms and legs. Without treatment, anemia, decreased red blood cells, gum disease, changes to hair, and bleeding from the skin may occur. As scurvy worsens, there can be poor wound healing, personality changes, and finally death from infection or bleeding. It takes at least a month of little to no vitamin C in the diet before symptoms occur. In modern times, scurvy occurs most commonly in people with mental disorders, unusual eating habits, alcoholism, and older people who live alone. Other risk factors include intestinal malabsorption and Kidney dialysis, dialysis. While many animals produce their vitamin C, humans and a few others do not. Vitamin C, an antioxidant, is required to make the building blocks for collagen, carnitine, and catecholamines, and assists the intestines in the absorption of iron from foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epidermis (zoology)
In zoology, the epidermis is an epithelium (sheet of cells) that covers the body of a eumetazoan (animal more complex than a sponge). Eumetazoa have a cavity lined with a similar epithelium, the gastrodermis, which forms a boundary with the epidermis at the mouth. Sponges have no epithelium, and therefore no epidermis or gastrodermis. The epidermis of a more complex invertebrate is just one layer deep, and may be protected by a non-cellular cuticle. The epidermis of a higher vertebrate has many layers, and the outer layers are reinforced with keratin Keratin () is one of a family of structural fibrous proteins also known as ''scleroproteins''. It is the key structural material making up Scale (anatomy), scales, hair, Nail (anatomy), nails, feathers, horn (anatomy), horns, claws, Hoof, hoove ... and then die. References Animal anatomy Epithelium {{animal-anatomy-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitamin C
Vitamin C (also known as ascorbic acid and ascorbate) is a water-soluble vitamin found in citrus and other fruits, berries and vegetables. It is also a generic prescription medication and in some countries is sold as a non-prescription dietary supplement. As a therapy, it is used to prevent and treat scurvy, a disease caused by vitamin C deficiency. Vitamin C is an essential nutrient involved in the repair of tissue, the formation of collagen, and the enzymatic production of certain neurotransmitters. It is required for the functioning of several enzymes and is important for immune system function. It also functions as an antioxidant. Vitamin C may be taken by mouth or by intramuscular, subcutaneous or intravenous injection. Various health claims exist on the basis that moderate vitamin C deficiency increases disease risk, such as for the common cold, cancer or COVID-19. There are also claims of benefits from vitamin C supplementation in excess of the recommended d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of Waterloo
The University of Waterloo (UWaterloo, UW, or Waterloo) is a Public university, public research university located in Waterloo, Ontario, Canada. The main campus is on of land adjacent to uptown Waterloo and Waterloo Park. The university also operates three satellite campuses and four affiliated school, affiliated university colleges. The university offers academic programs administered by six faculties and thirteen faculty-based schools. Waterloo operates the largest post-secondary co-operative education program in the world, with over 20,000 undergraduate students enrolled in the university's co-op program. Waterloo is a member of the U15 Group of Canadian Research Universities, U15, a group of research-intensive universities in Canada. The institution originates from the Waterloo College Associate Faculties, established on 4 April 1956; a semi-autonomous entity of Wilfrid Laurier University, Waterloo College, which was an Affiliated college, affiliate of the University of West ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of China, Chinese origin, traditionally made from a fermentation (food), fermented paste of soybeans, roasted cereal, grain, brine, and ''Aspergillus oryzae'' or ''Aspergillus sojae'' Mold (fungus), molds. It is recognized for its saltiness and pronounced umami taste. Soy sauce was created in its current form about 2,200 years ago during the Western Han dynasty of ancient China. Since then, it has become an important ingredient in List of Asian cuisines, East and Cuisine of Southeast Asia, Southeast Asian cooking as well as a condiment worldwide. Use and storage Soy sauce can be added directly to food, and is used as a dip or Salt#Edible salt, salt flavor in cooking. It is often eaten with rice, Japanese noodles, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for the salty seasoning of various foods are common on restaurant tables in many co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
