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ed for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking livestock along with a butcher/cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies' adopting the style of hunter-foraging. The introduction of the baking of processed cereals, including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat, brittle loaf of millet bread called dhourra cake while the Romans had a biscuit called buccellum. Roman cookbook Apicius describes: "a thick paste of fine wheat flour was boiled and spread out on a plate. When it had dried and hardened, it was cut up and then fried until crisp, then served with honey and pepper." Many early physicians believed that most medicinal problems were associated with digestion. Hence, for both sustenance and avoidance of illness, a daily consumption of a biscuit was considered good for health. Hard biscuits soften as they age. To solve this problem, early bakers attempted to create the hardest biscuit possible. Because it is so hard and dry, if properly stored and transported, navies' hardtack will survive rough handling and high temperature. Baked hard, it can be kept without spoiling for years as long as it is kept dry. For long voyages, hardtack was baked four times, rather than the more common two. To soften hardtack for eating, it was often dunked in brine, coffee, or some other liquid or cooked into a skillet meal. The collection Sayings of the Desert Fathers mentions that Anthony the Great (who lived in the 4th century AD) ate biscuits and the text implies that it was a popular food among monks of the time and region. At the time of the Spanish Armada in 1588, the daily allowance on board a Royal Navy ship was one pound of biscuit plus one gallon of beer. Samuel Pepys in 1667 first regularised naval victualling with varied and nutritious rations. Royal Navy hardtack during Queen Victoria's reign was made by machine at the Roy

 

An Easy Way to Eliminate Nail Fungus for Good

An Easy Way to Eliminate Nail Fungus for Good hocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (Theobroma cacao). They are usually fermented to develop the flavor, then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate, or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including ice creams, cakes, mousse, and cookies. Many candies are filled with or coated with sweetened chocolate. Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk, hot chocolate and chocolate liqueur. The cacao tree was first used as a source for food in what is today Ecuador at least 5,300 years ago. Mesoamerican civilizations widely consumed cacao beverages, and in the 16th century, one of these beverages, chocolate, was introduced to Europe. Until the 19th century, chocolate was a drink consumed by societal elite. After then, technological and cocoa production changes led to chocolate becoming a solid, mass-consumed food. In the 21st century, cocoa beans for most chocolate are pro

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wers, also known as blossoms and blooms, are the reproductive structures of flowering plants. Typically, they are structured in four circular levels around the end of a stalk. These include: sepals, which are modified leaves that support the flower; petals, often designed to attract pollinators; male stamens, where pollen is presented; and female gynoecia, where pollen is received and its movement is facilitated to the egg. When flowers are arranged in a group, they are known collectively as an inflorescence. The development of flowers is a complex and important part in the life cycles of flowering plants. In most plants, flowers are able to produce sex cells of both sexes. Pollen, which can produce the male sex cells, is transported between the male and female parts of flowers in pollination. Pollination can occur between different plants, as in cross-pollination, or between flowers on the same plant or even the same flower, as in self-pollination. Pollen movement may be caused by animals, such as birds and insects, or non-living things like wind and water. The colour and structure of flowers assist in the pollination process. After pollination, the sex cells are fused together in the process of fertilisation, which is a key step in sexual reproduction. Through cellular and nuclear divisions, the resulting cell grows into a seed, which contains structures to assist in the future plant's survival and growth. At the same time, the female part of the flower forms into a fruit, and the other floral structures die. The function of fruit is to protect the seed and aid in its dispersal away from the mother plant. Seeds can be dispersed by living things, such as birds who eat the fruit and distribute the seeds when they defecate. Non-living things like w

 

Drink This Cardio Tea to Shrink Your Waistline

 

hocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (Theobroma cacao). They are usually fermented to develop the flavor, then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate, or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate. Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including ice creams, cakes, mousse, and cookies. Many candies are filled with or coated with sweetened chocolate. Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk, hot chocolate and chocolate liqueur. The cacao tree was first used as a source for food in what is today Ecuador at least 5,300 years ago. Mesoamerican civilizations widely consumed cacao beverages, and in the 16th century, one of these beverages, chocolate, was introduced to Europe. Until the 19th century, chocolate was a drink consumed by societal elite. After then, technological and cocoa production changes led to chocolate becoming a solid, mass-consumed food. In the 21st century, cocoa beans for most chocolate are pro

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s are autotrophic, meaning that they do not obtain food from other living things but instead create their own food by photosynthesis. They capture the energy in sunlight and use it to make simple sugars, such as glucose and sucrose, from carbon dioxide (CO2) and water. The sugars are then stored as starch, further processed by chemical synthesis into more complex organic molecules such as proteins or cellulose, the basic structural material in plant cell walls, or metabolized by cellular respiration to provide chemical energy to run cellular processes. The leaves draw water from the ground in the transpiration stream through a vascular conducting system known as xylem and obtain carbon dioxide from the atmosphere by diffusion through openings called stomata in the outer covering layer of the leaf (epidermis), while leaves are orientated to maximize their exposure to sunlight. Once sugar has been synthesized, it needs to be transported to areas of active growth such as the shoots and roots. Vascular plants transport sucrose in a special tissue called the phloem. The phloem and xylem are parallel to each other, but the transport of materials is usually in opposite directions. Within the leaf these vascular systems branch (ramify) to form veins which supply as much of the leaf as possible, ensuring that cells carrying out photosynthesis are close to the transportation system. Typically leaves are broad, flat and thin (dorsiventrally flattened), thereby maximizing the surface area directly exposed to light and enabling the light to penetrate the tissues and reach the chloroplasts, thus promoting photosynthesis. They are arranged on the plant so as to expose their surfaces to light as efficiently as possible without shading each other, but there are many exceptions and complications. For instance, plants adapted to windy conditions may have pendent leaves, such as in many willows and eucalypts. The flat, or laminar, shape also maximizes thermal contact with the surrounding air, promoting cooling. Func

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hocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavor other foods. Cocoa beans are the processed seeds of the cacao tree (Theobroma cacao). They are usually fermented to develop the flavor, then dried, cleaned, and roasted. The shell is removed to reveal nibs, which are ground to chocolate liquor: unadulterated chocolate in rough form. The liquor can be processed to separate its two components, cocoa solids and cocoa butter, or shaped and sold as unsweetened baking chocolate. By adding sugar, sweetened chocolates are produced, which can be sold simply as dark chocolate, or, with the addition of milk, can be made into milk chocolate. Making milk chocolate with cocoa butter and without cocoa solids produces white chocolate.
Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including ice creams, cakes, mousse, and cookies. Many candies are filled with or coated with sweetened chocolate. Chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, including Christmas, Easter, Valentine's Day, and Hanukkah. Chocolate is also used in cold and hot beverages, such as chocolate milk, hot chocolate and chocolate liqueur. The cacao tree was first used as a source for food in what is today Ecuador at least 5,300 years ago. Mesoamerican civilizations widely consumed cacao beverages, and in the 16th century, one of these beverages, chocolate, was introduced to Europe. Until the 19th century, chocolate was a drink consumed by societal elite. After then, technological and cocoa production changes led to chocolate becoming a solid, mass-consumed food. In the 21st century, cocoa beans for most chocolate are pro

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wers, also known as blossoms and blooms, are the reproductive structures of flowering plants. Typically, they are structured in four circular levels around the end of a stalk. These include: sepals, which are modified leaves that support the flower; petals, often designed to attract pollinators; male stamens, where pollen is presented; and female gynoecia, where pollen is received and its movement is facilitated to the egg. When flowers are arranged in a group, they are known collectively as an inflorescence. The development of flowers is a complex and important part in the life cycles of flowering plants. In most plants, flowers are able to produce sex cells of both sexes. Pollen, which can produce the male sex cells, is transported between the male and female parts of flowers in pollination. Pollination can occur between different plants, as in cross-pollination, or between flowers on the same plant or even the same flower, as in self-pollination. Pollen movement may be caused by animals, such as birds and insects, or non-living things like wind and water. The colour and structure of flowers assist in the pollination process. After pollination, the sex cells are fused together in the process of fertilisation, which is a key step in sexual reproduction. Through cellular and nuclear divisions, the resulting cell grows into a seed, which contains structures to assist in the future plant's survival and growth. At the same time, the female part of the flower forms into a fruit, and the other floral structures die. The function of fruit is to protect the seed and aid in its dispersal away from the mother plant. Seeds can be dispersed by living things, such as birds who eat the fruit and distribute the seeds when they defecate. Non-living things like wind and water can also help to disperse the seeds. Flowers first evolved between 150 and 190 million years ago, in the Jurassic. Plants with flowers replaced non-flowering plants in many ecosystems, as a result of flowers' superior reproductive effectiveness. In the study of plant classification, flowers are a key feature used to differentiate plants. For thousands of years humans have used flowers for a variety of other purposes, including: decoration, medicine, food, and perfumes. In human cultures, flowers are used symbolically and feature in art, literature, religious practices, ritual, and festivals. All aspects of flowers, including size, shape, colour, and smell, show immense diversity across flowering plants. They range in size from 0.1 mm (1⁄250 inch) to 1 metre (3.3 ft), and in this way range from highly reduced and understated, to dominating the structure of the plant. Plants with flowers dominate the majority of the world's ecosystems, and themselves range from tiny orchids and major crop pla