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Horse Tongue
The horse tongue, similar to that of most mammals, is pink and plays a significant role in taste perception. Its long, narrow shape, characteristic of Herbivore, herbivorous animals, allows the horse to grasp food effectively with the assistance of its lips and teeth. The tongue is sensitive to pressure and temperature and is involved in activities such as licking and chewing. While a mare licks her foal extensively immediately after birth, there is limited research on the Taste, gustatory sensitivity of horses and the social functions of their tongues. Equestrianism involves potential contact between the horse's tongue and a Bit (horse), bit, necessitating precautions to prevent injury to this sensitive, highly vascularized organ. Compression from inappropriate bitting can cause the horse's tongue to turn white or blue, which may adversely affect the animal's overall health. The practice of tying down the tongues of racehorses is a topic of ongoing debate. Anatomy The horse po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horses Just Want To Have Fun! (Unsplash)
The horse (''Equus ferus caballus'') is a Domestication, domesticated, odd-toed ungulate, one-toed, ungulate, hoofed mammal. It belongs to the taxonomic family Equidae and is one of two Extant taxon, extant subspecies of wild horse, ''Equus ferus''. The horse has evolution of the horse, evolved over the past 45 to 55 million years from a small multi-toed creature, ''Eohippus'', into the large, single-toed animal of today. Humans began domesticating horses around 4000 Common Era, BCE in Central Asia, and their domestication of the horse, domestication is believed to have been widespread by 3000 BCE. Horses in the subspecies ''caballus'' are domesticated, although some domesticated populations live in the wild as feral horses. These feral populations are not true wild horses, which are horses that have never been domesticated. There is an extensive, specialized vocabulary used to describe equine-related concepts, covering everything from equine anatomy, anatomy to life sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cytoplasm
The cytoplasm describes all the material within a eukaryotic or prokaryotic cell, enclosed by the cell membrane, including the organelles and excluding the nucleus in eukaryotic cells. The material inside the nucleus of a eukaryotic cell and contained within the nuclear membrane is termed the nucleoplasm. The main components of the cytoplasm are the cytosol (a gel-like substance), the cell's internal sub-structures, and various cytoplasmic inclusions. In eukaryotes the cytoplasm also includes the nucleus, and other membrane-bound organelles.The cytoplasm is about 80% water and is usually colorless. The submicroscopic ground cell substance, or cytoplasmic matrix, that remains after the exclusion of the cell organelles and particles is groundplasm. It is the hyaloplasm of light microscopy, a highly complex, polyphasic system in which all resolvable cytoplasmic elements are suspended, including the larger organelles such as the ribosomes, mitochondria, plant plasti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mineral (nutrient)
In the context of nutrition, a mineral is a chemical element. Some "minerals" are essential for life, but most are not. ''Minerals'' are one of the four groups of essential nutrients; the others are vitamins, essential fatty acids, and essential amino acids. The five major minerals in the human body are calcium, phosphorus, potassium, sodium, and magnesium. The remaining minerals are called " trace elements". The generally accepted trace elements are iron, chlorine, cobalt, copper, zinc, manganese, molybdenum, iodine, selenium, and bromine; there is some evidence that there may be more. The four organogenic elements, namely carbon, hydrogen, oxygen, and nitrogen ( CHON), that comprise roughly 96% of the human body by weight, are usually not considered as minerals (nutrient). In fact, in nutrition, the term "mineral" refers more generally to all the other functional and structural elements found in living organisms. Plants obtain minerals from soil. Animals ingest plants, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring In London (7119649373)
Spring(s) may refer to: Common uses * Spring (season), a season of the year * Spring (device), a mechanical device that stores energy * Spring (hydrology), a natural source of water * Spring (mathematics), a geometric surface in the shape of a helically coiled tube * Spring (political terminology), often used to name periods of political liberalization * Springs (tide), in oceanography, the maximum tide, occurs twice a month during the full and new moon Places * Spring (Milz), a river in Thuringia, Germany * Spring, Alabel, a barangay unit in Alabel, Sarangani Province, Philippines * Șpring, a commune in Alba County, Romania * Șpring (river), a river in Alba County, Romania * Springs, Gauteng, South Africa * Springs, the location of Dubai British School, Dubai * Spring Village, Saint Vincent and the Grenadines * Spring Village, Shropshire, England United States * Springs, New York, a part of East Hampton, New York * Springs, Pennsylvania, an unincorporated community * Spring, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drinking
Drinking is the act of ingesting water or other liquids into the body through the mouth, proboscis, or elsewhere. Humans drink by swallowing, completed by peristalsis in the esophagus. The physiological processes of drinking vary widely among other animals. Most animals drink water to maintain bodily hydration, although many can survive on the water gained from their food. Water is required for many physiological processes. Both inadequate and (less commonly) excessive water intake are associated with health problems. Methods of drinking In humans When a liquid enters a human mouth, the swallowing process is completed by peristalsis which delivers the liquid through the esophagus to the stomach; much of the activity is assisted by gravity. The liquid may be poured from the hands or drinkware may be used as vessels. Drinking can also be by sipping or sucking, typically when imbibing hot liquids or drinking from a spoon. Infants employ a method of suction wherein the lip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yawn
A yawn is a reflex in vertebrate animals characterized by a long inspiratory phase with gradual mouth gaping, followed by a brief climax (or acme) with muscle stretching, and a rapid expiratory phase with muscle relaxation, which typically lasts a few seconds. For fish and birds, this is described as gradual mouth gaping, staying open for at least three seconds and subsequently a rapid closure of the mouth. Almost all vertebrate animals, including mammals, birds, reptiles, amphibians, and even fish, experience yawning. The study of yawning is called chasmology. Yawning (oscitation) most often occurs in adults immediately before and after sleep, during tedious activities and as a result of its contagious quality. It is commonly associated with tiredness, stress, sleepiness, boredom, or even hunger. In humans, yawning is often triggered by the perception that others are yawning (for example, seeing a person yawning, or talking to someone on the phone who is yawning). This is a t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horse In Prem, Ilirska Bistrica
The horse (''Equus ferus caballus'') is a domesticated, one-toed, hoofed mammal. It belongs to the taxonomic family Equidae and is one of two extant subspecies of ''Equus ferus''. The horse has evolved over the past 45 to 55 million years from a small multi-toed creature, ''Eohippus'', into the large, single-toed animal of today. Humans began domesticating horses around 4000 BCE in Central Asia, and their domestication is believed to have been widespread by 3000 BCE. Horses in the subspecies ''caballus'' are domesticated, although some domesticated populations live in the wild as feral horses. These feral populations are not true wild horses, which are horses that have never been domesticated. There is an extensive, specialized vocabulary used to describe equine-related concepts, covering everything from anatomy to life stages, size, colors, markings, breeds, locomotion, and behavior. Horses are adapted to run, allowing them to quickly escape predators, and posses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium
Sodium is a chemical element; it has Symbol (chemistry), symbol Na (from Neo-Latin ) and atomic number 11. It is a soft, silvery-white, highly reactive metal. Sodium is an alkali metal, being in group 1 element, group 1 of the periodic table. Its only stable isotope is 23Na. The free metal does not occur in nature and must be prepared from compounds. Sodium is the Abundance of elements in Earth's crust, sixth most abundant element in the Earth's crust and exists in numerous minerals such as feldspars, sodalite, and halite (NaCl). Many salts of sodium are highly water-soluble: sodium ions have been Leaching (chemistry), leached by the action of water from the Earth, Earth's minerals over eons, and thus sodium and chlorine are the most common dissolved elements by weight in the oceans. Sodium was first isolated by Humphry Davy in 1807 by the electrolysis of sodium hydroxide. Among many other useful sodium compounds, sodium hydroxide (lye) is used in Soap, soap manufac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbohydrate
A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' may differ). This formula does not imply direct covalent bonding between hydrogen and oxygen atoms; for example, in , hydrogen is covalently bonded to carbon, not oxygen. While the 2:1 hydrogen-to-oxygen ratio is characteristic of many carbohydrates, exceptions exist. For instance, uronic acids and deoxy-sugars like fucose deviate from this precise stoichiometric definition. Conversely, some compounds conforming to this definition, such as formaldehyde and acetic acid, are not classified as carbohydrates. The term is predominantly used in biochemistry, functioning as a synonym for saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Umami
Umami ( from ), or savoriness, is one of the five basic tastes. It is characteristic of broths and cooked meats. People taste umami through taste receptors that typically respond to glutamates and nucleotides, which are widely present in meat broths and fermented products. Glutamates are commonly added to some foods in the form of monosodium glutamate (MSG), and nucleotides are commonly added in the form of disodium guanylate, inosine monophosphate (IMP) or guanosine monophosphate (GMP). Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, '' katsuobushi'', sardines, and anchovies), '' dashi'', tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, kimchi, cheeses, and soy sauce. In 1908, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitter (taste)
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exceptions to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 2003. Medical Physiology. 1st ed. Elsevier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horse Licks Salt In The Altai Mountains 01
The horse (''Equus ferus caballus'') is a Domestication, domesticated, odd-toed ungulate, one-toed, ungulate, hoofed mammal. It belongs to the taxonomic family Equidae and is one of two Extant taxon, extant subspecies of wild horse, ''Equus ferus''. The horse has evolution of the horse, evolved over the past 45 to 55 million years from a small multi-toed creature, ''Eohippus'', into the large, single-toed animal of today. Humans began domesticating horses around 4000 Common Era, BCE in Central Asia, and their domestication of the horse, domestication is believed to have been widespread by 3000 BCE. Horses in the subspecies ''caballus'' are domesticated, although some domesticated populations live in the wild as feral horses. These feral populations are not true wild horses, which are horses that have never been domesticated. There is an extensive, specialized vocabulary used to describe equine-related concepts, covering everything from equine anatomy, anatomy to life sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
