Jumat, 16 Oktober 2009

seahorse

Hippocampus (genus)

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Hippocampus
Fossil range: 23–0 Ma

Lower Miocene to Present

Hippocampus sp.
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Syngnathiformes
Family: Syngnathidae
Subfamily: Hippocampinae
Genus: Hippocampus
Cuvier, 1816[1]
Species

See text for species.

Seahorses are any species of fish belonging to the genus Hippocampus, which, in turn, belongs to the family Syngnathidae, which also includes pipefish and leafy sea dragons. There are over 47 species of seahorse, mainly found in shallow tropical and temperate waters throughout the world. They prefer to live in sheltered areas such as seagrass beds, coral reefs, or mangroves. Colonies have been found in European waters such as the Thames Estuary.[2] From North America down to South America there are approximately four species, ranging from very small in size (dwarf seahorses are only about 2.5 cm / 1" long) to those much larger, found off the Pacific Coast of Central America (the foot-long Hippocampus ingens). Hippocampus erectus are larger seahorses found anywhere from Nova Scotia down to around Uruguay. Three different species of seahorse live in the Mediterranean Sea: Hippocampus hippocampus (long snout), Hippocampus brevirostris (short snout) and Hippocampus fuscus (immigrated from the Red Sea)[3]. These fish form territories, with males staying in about one square meter of their habitat while females range about one hundred times that area. They bob around in sea grass meadows, mangrove stands, and coral reefs where they are camouflaged by murky brown and grey patterns that blend into the sea grass backgrounds. During social moments or in unusual surroundings, seahorses turn bright colors.

Turtle

Turtle

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Turtles
Fossil range: 215–0 Ma
Triassic to Recent

Florida Box Turtle Terrapene carolina
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Subphylum: Vertebrata
Class: Reptilia
Order: Testudines
Suborders

Cryptodira
Pleurodira
and see text

Diversity
14 extant families with ca. 300 species

blue: sea turtles, black: land turtles

Turtles are reptiles of the order Testudines (the crown group of the superorder Chelonia), characterised by a special bony or cartilaginous shell developed from their ribs that acts as a shield. "Turtle" may either refer to the Testudines as a whole, or to particular Testudines which make up a form taxon that is not monophyletic—see also sea turtle, terrapin, tortoise, and the discussion below.

The order Testudines includes both extant (living) and extinct species. The earliest known turtles date from 215 million years ago,[1] making turtles one of the oldest reptile groups and a more ancient group than lizards and snakes. About 300 species are alive today, and some are highly endangered.[citation needed]

Like other reptiles, turtles are ectotherms—varying their internal temperature according to the ambient environment, commonly called cold-blooded. Like other amniotes (reptiles, dinosaurs, birds, and mammals), they breathe air and do not lay eggs underwater, although many species live in or around water. The largest turtles are aquatic.

Contents

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Anatomy and morphology

Chelonia mydas in Kona, Hawaii

The largest chelonian is the great leatherback sea turtle (Dermochelys coriacea), which reaches a shell length of 200 centimetres (6.6 ft) and can reach a weight of over 900 kilograms (2,000 lb). Freshwater turtles are generally smaller, but with the largest species, the Asian softshell turtle Pelochelys cantorii, a few individuals have been reported up to 200 centimetres (6.6 ft). This dwarfs even the better-known Alligator Snapping Turtle, the largest chelonian in North America, which attains a shell length of up to 80 centimetres (2.6 ft) and a weight of about 60 kilograms (130 lb). Giant tortoises of the genera Geochelone, Meiolania, and others were relatively widely distributed around the world into prehistoric times, and are known to have existed in North and South America, Australia, and Africa. They became extinct at the same time as the appearance of man, and it is assumed that humans hunted them for food. The only surviving giant tortoises are on the Seychelles and Galápagos Islands and can grow to over 130 centimetres (51 in) in length, and weigh about 300 kilograms (660 lb).[2]

The largest ever chelonian was Archelon ischyros, a Late Cretaceous sea turtle known to have been up to 4.6 metres (15 ft) long.[3]

The smallest turtle is the Speckled Padloper Tortoise of South Africa. It measures no more than 8 centimetres (3.1 in) in length and weighs about 140 grams (4.9 oz). Two other species of small turtles are the American mud turtles and musk turtles that live in an area that ranges from Canada to South America. The shell length of many species in this group is less than 13 centimetres (5.1 in) in length.

A turtle with eyes closer to the end of the head. Keeping only the nostrils and the eyes above the water surface.
Turtle at a zoo in the Czech republic

Neck folding

Turtles are broken down into two groups, according to how they evolved a solution to the problem of withdrawing their neck into their shell (something the ancestral Proganochelys could not do): the Cryptodira, which can draw their neck in while contracting it under their spine; and the Pleurodira, which contract their neck to the side.

Head

Most turtles that spend most of their life on land have their eyes looking down at objects in front of them. Some aquatic turtles, such as snapping turtles and soft-shelled turtles, have eyes closer to the top of the head. These species of turtles can hide from predators in shallow water where they lie entirely submerged except for their eyes and nostrils. Sea turtles possess glands near their eyes that produce salty tears that rid their body of excess salt taken in from the water they drink.

Turtles are thought to have exceptional night vision due to the unusually large number of rod cells in their retinas. Turtles have color vision with a wealth of cone subtypes with sensitivities ranging from the near Ultraviolet (UV A) to Red. Some land turtles have very poor pursuit movement abilities, which are normally reserved for predators that hunt quick moving prey, but carnivorous turtles are able to move their heads quickly to snap.

Turtles have a rigid beak. Turtles use their jaws to cut and chew food. Instead of teeth, the upper and lower jaws of the turtle are covered by horny ridges. Carnivorous turtles usually have knife-sharp ridges for slicing through their prey. Herbivorous turtles have serrated-edged ridges that help them cut through tough plants. Turtles use their tongues to swallow food, but they cannot, unlike most reptiles, stick out their tongues to catch food.

Shell

The upper shell of the turtle is called the carapace. The lower shell that encases the belly is called the plastron. The carapace and plastron are joined together on the turtle's sides by bony structures called bridges. The inner layer of a turtle's shell is made up of about 60 bones that includes portions of the backbone and the ribs, meaning the turtle cannot crawl out of its shell. In most turtles, the outer layer of the shell is covered by horny scales called scutes that are part of its outer skin, or epidermis. Scutes are made up of a fibrous protein called keratin that also makes up the scales of other reptiles. These scutes overlap the seams between the shell bones and add strength to the shell. Some turtles do not have horny scutes. For example, the leatherback sea turtle and the soft-shelled turtles have shells covered with leathery skin instead.

The rigid shell means that turtles cannot breathe as other reptiles do, by changing the volume of their chest cavity via expansion and contraction of the ribs. Instead, turtles breathe in two ways. First, they employ buccal pumping, pulling air into their mouth then pushing it into the lungs via oscillations of the floor of the throat. Secondly, by contracting the abdominal muscles that cover the posterior opening of the shell, the internal volume of the shell increases, drawing air into the lungs, allowing these muscles to function in much the same way as the mammalian diaphragm.

The shape of the shell gives helpful clues to how the turtle lives. Most tortoises have a large dome-shaped shell that makes it difficult for predators to crush the shell between their jaws. One of the few exceptions is the African pancake tortoise which has a flat, flexible shell that allows it to hide in rock crevices. Most aquatic turtles have flat, streamlined shells which aid in swimming and diving. American snapping turtles and musk turtles have small, cross-shaped plastrons that give them more efficient leg movement for walking along the bottom of ponds and streams.

The color of a turtle's shell may vary. Shells are commonly colored brown, black, or olive green. In some species, shells may have red, orange, yellow, or grey markings and these markings are often spots, lines, or irregular blotches. One of the most colorful turtles is the eastern Painted Turtle which includes a yellow plastron and a black or olive shell with red markings around the rim.

Tortoises, being land-based, have rather heavy shells. In contrast, aquatic and soft-shelled turtles have lighter shells that help them avoid sinking in water and swim faster with more agility. These lighter shells have large spaces called fontanelles between the shell bones. The shell of a leatherback turtle is extremely light because they lack scutes and contain many fontanelles.


Cabbage

Cabbage

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Cabbage
Cabbage and its cross section
Cabbage and its cross section
Species
Brassica oleracea
Cultivar Group
Capitata Group
Origin
Mediterranean, 1st century
Cultivar Group members
Many; see text.

The cabbage is a popular cultivar of the species Brassica oleracea Linne (Capitata Group) of the Family Brassicaceae (or Cruciferae), and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (cabbagehead).

The plant is also called head cabbage or heading cabbage, and in Scotland a bowkail, from its rounded shape. The Scots call its stalk a castock,[1] and the English call its head a loaf[citation needed]. It is in the same genus as the turnip – Brassica rapa L.

Cabbage leaves often display a delicate, powdery, waxy coating called bloom. The sharp or bitter taste sometimes present in cabbage is due to glucosinolate(s). Cabbages are also a good source of riboflavin.

Contents

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[edit] History

Cabbage farmer in Gardena, California, 1951

The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast. Also called sea cabbage and wild cabbage, [2] it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "It is the cabbage which surpasses all other vegetables." [3] The English name derives from the Normanno-Picard caboche (head), perhaps from boche (swelling, bump). Cabbage was developed by ongoing artificial selection for suppression of the internode length.

[edit] Uses

The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called "cabbage head" is widely consumed raw, cooked, or preserved in a great variety of dishes.[4] It is the principal ingredient in coleslaw.

[edit] Cooked

Cabbage is often added to soups or stews. Cabbage soup is popular in Central and eastern Europe, and cabbage is an ingredient in some kinds of borscht. Garbure (from Provençal garburo) is a thick soup of cabbage or other vegetables with bacon. Cabbage may be an ingredient in kugel, a baked pudding served as a side dish or dessert. Cabbage is also used in many popular dishes in India.

Boiling tenderizes the leaves and releases sugars, which leads to the characteristic "cabbage" aroma. Boiled cabbage has become stigmatized because of its strong cooking odor and the belief that it causes flatulence. Boiled cabbage as an accompaniment to meats and other dishes can be an excellent source of vitamins and dietary fiber. It is often prepared and served with boiled meat and other vegetables as part of a boiled dinner. Harold McGee has studied the development of unpleasant smells when cooking brassicas and reports that they develop with prolonged cooking. According to Corriher's Compendium smell doubles when prolonging cooking from 5 to 7 minutes; for best results cabbage should be sliced thinly and cooked for 4 minutes.

Cabbage rolls, a type of dolma, are an East European and Middle Eastern delicacy. The leaves are softened by parboiling or by placing the whole head of cabbage in the freezer, and then stuffed with a mixture of chopped meat and/or rice. Stuffed cabbage is called holishkes in Yiddish. A vegetable stuffed with shredded cabbage and then pickled is called mango.[5]

Bulgarian Cabbage

The largest cabbage dish ever made was on 19 December 2008 in the Macedonian city of Prilep, with 80,191 sarmas (cabbage rolls) weighing 544 kg (1,221 lbs).[6]

Bubble and squeak consists of potatoes and cabbage or, especially formerly, potatoes, cabbage and meat fried together. Potatoes and cabbage or other greens boiled and mashed together make up a dish called colcannon, an Irish Gaelic word meaning white-headed cabbage, grounded in Old Irish terms for cabbage or kale (cāl), head (cend or cenn) and white (find). In the American South and Midland, corn dodgers were boiled as dumplings with cabbage and ham.[7]

[edit] Fermented and preserved

Cabbage is the basis for the German sauerkraut, Chinese suan cai and Korean kimchi. To pickle cabbage it is covered with a brine made of its own juice with salt, and left in a warm place for several weeks to ferment. Sauerkraut (colloquially referred to simply "kraut") was historically prepared at home in large batches, as a way of storing food for the winter. The word comes from German sauer (sour) and kraut (plant or cabbage) (Old High German sūr and krūt). Cabbage can also be pickled in vinegar with various spices, alone or in combination with other vegetables (turnips can be cured in the same way). Korean baechu kimchi is usually sliced thicker than its European counterpart, and the addition of onions, chillies, papaya, gin, minced garlic and ginger is common.

[edit] Medicinal properties

Cabbage, raw
Nutritional value per 100 g (3.5 oz)
Energy 20 kcal 100 kJ
Carbohydrates 5.8 g
- Sugars 3.2 g
- Dietary fiber 2.5 g
Fat 0.1 g
Protein 1.28 g
Thiamine (Vit. B1) 0.061 mg 5%
Riboflavin (Vit. B2) 0.040 mg 3%
Niacin (Vit. B3) 0.234 mg 2%
Pantothenic acid (B5) 0.212 mg 4%
Vitamin B6 0.124 mg 10%
Folate (Vit. B9) 53 μg 13%
Vitamin C 36.6 mg 61%
Calcium 40 mg 4%
Iron 0.47 mg 4%
Magnesium 12 mg 3%
Phosphorus 26 mg 4%
Potassium 170 mg 4%
Zinc 0.18 mg 2%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

Cabbage is an excellent source of Vitamin C. It also contains significant amounts of glutamine, an amino acid which has anti-inflammatory properties. Cabbage can also be included in dieting programs, as it is a low calorie food.

It is a source of indole-3-carbinol, or I3C, a compound used as an adjuvant therapy for recurrent respiratory papillomatosis, a disease of the head and neck caused by human papillomavirus (usually types 6 and 11) that causes growths in the airway that can lead to death.

In European folk medicine, cabbage leaves are used to treat acute inflammation.[8] A paste of raw cabbage may be placed in a cabbage leaf and wrapped around the affected area to reduce discomfort. Some claim it is effective in relieving painfully engorged breasts in breastfeeding women.[9]

Fresh cabbage juice has been shown to promote rapid healing of peptic ulcers [10].

Horse

Horse

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Domestic horse

Conservation status
Domesticated
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Mammalia
Order: Perissodactyla
Family: Equidae
Genus: Equus
Species: E. ferus
Subspecies: E. f. caballus
Trinomial name
Equus ferus caballus
Linnaeus, 1758[1]
Synonyms

48, listed here

The horse (Equus ferus caballus)[2][3] is a hoofed (ungulate) mammal, a subspecies of one of seven extant species of the family Equidae. The horse has evolved over the past 45 to 55 million years from a small multi-toed creature into the large, single-toed animal of today. Humans began to domesticate horses around 4000 BCE, and their domestication is believed to have been widespread by 3000 BCE; by 2000 BCE the use of domesticated horses had spread throughout the Eurasian continent. Although most horses today are domesticated, there are still endangered populations of the Przewalski's Horse, the only remaining true wild horse, as well as more common feral horses which live in the wild but are descended from domesticated ancestors.

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. Their anatomy enables them to make use of speed to escape predators and they have a well-developed sense of balance and a strong fight-or-flight instinct. Related to this need to flee from predators in the wild is an unusual trait: horses are able to sleep both standing up and lying down. Female horses, called mares, carry their young for approximately 11 months, and a young horse, called a foal, can stand and run shortly following birth. Most domesticated horses begin training under saddle or in harness between the ages of two and four. They reach full adult development by age five, and have an average lifespan of between 25 and 30 years.

Horse breeds are loosely divided into three categories based on general temperament: spirited "hot bloods" with speed and endurance; "cold bloods", such as draft horses and some ponies, suitable for slow, heavy work; and "warmbloods", developed from crosses between hot bloods and cold bloods, often focusing on creating breeds for specific riding purposes, particularly in Europe. There are over 300 breeds of horses in the world today, developed for many different uses.

Horses and humans interact in many ways, not only in a wide variety of sport competitions and non-competitive recreational pursuits, but also in working activities including police work, agriculture, entertainment, assisted learning and therapy. Horses were historically used in warfare. A wide variety of riding and driving techniques have been developed, using many different styles of equipment and methods of control. Many products are derived from horses, including meat, milk, hide, hair, bone, and pharmaceuticals extracted from the urine of pregnant mares. Humans provide domesticated horses with food, water and shelter, as well as attention from specialists such as veterinarians and farriers.

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Biology

Diagram of a horse with some parts labeled.
Parts of a horse

Horse anatomy is described by a large number of specific terms, as illustrated by the chart to the right. Specific terms also describe various ages, colors and breeds.

Age

Depending on breed, management and environment, the domestic horse today has a life expectancy of 25 to 30 years.[4] It is uncommon, but a few animals live into their 40s and, occasionally, beyond.[citation needed] The oldest verifiable record was "Old Billy", a 19th-century horse that lived to the age of 62.[4][5] In modern times, Sugar Puff, who had been listed in the Guinness Book of World Records as the world's oldest living pony, died in 2007, aged 56.[6]

Regardless of a horse's actual birth date, for most competition purposes an animal is considered a year older on January 1 of each year in the northern hemisphere[4][7] and August 1 in the southern hemisphere.[8] The exception is in endurance riding, where the minimum age to compete is based on the animal's calendar age.[9] A very rough estimate of a horse's age can be made from looking at its teeth.[4]

The following terminology is used to describe horses of various ages:

  • Foal: a horse of either sex less than one year old. A nursing foal is sometimes called a suckling and a foal that has been weaned is called a weanling.[10] Most domesticated foals are weaned at 5 to 7 months of age, although foals can be weaned at 4 months with no adverse effects.[11]
  • Yearling: a horse of either sex that is between one and two years old.[12]
  • Colt: a male horse under the age of four.[13] A common terminology error is to call any young horse a "colt", when the term actually only refers to young male horses.[citation needed]
  • Filly: a female horse under the age of four.[10]
  • Mare: a female horse four years old and older.[14]
  • Stallion: a non-castrated male horse four years old and older.[15] Some people, particularly in the UK, refer to a stallion as a "horse".[16]
  • Gelding: a castrated male horse of any age,[10] though for convenience sake, many people also refer to a young gelding under the age of four as a "colt".

In horse racing, the definitions of colt, filly, mare, and stallion may differ from those given above. In the UK, Thoroughbred horse racing defines a colt as a male less than five years old, and a filly as a female less than five years old.[17] In the United States, both Thoroughbred racing and harness racing defines colts and fillies as four years old and younger.[18]

Size

The English-speaking world measures the height of horses in hands, abbreviated "h" or "hh", for "hands high", measured at the highest point of an animal's withers, where the neck meets the back, chosen as a stable point of the anatomy, unlike the head or neck, which move up and down; one hand is 4 inches (10 cm). Intermediate heights are defined by hands and inches, rounding to the lower measurement in hands, followed by a decimal point and the number of additional inches between 1 and 3. Thus a horse described as "15.2 h", is 15 hands, 2 inches (62 in/160 cm) in height.[19] The size of horses varies by breed, but can also be influenced by nutrition.

A large brown horse is chasing a small horse in a pasture.
Size varies greatly among horse breeds, as with this full-sized horse and a miniature horse.

The general rule for cutoff in height between what is considered a horse and a pony at maturity is 14.2 hands (58 inches, 147 cm). An animal 14.2 h or over is usually considered to be a horse and one less than 14.2 h a pony.[20] However, there are exceptions to the general rule. Some breeds which typically produce individuals both under and over 14.2 h are considered horses regardless of their height.[21] Conversely, some pony breeds may have features in common with horses, and individual animals may occasionally mature at over 14.2 h, but are still considered to be ponies.[22]

The distinction between a horse and pony is not simply a difference in height, but takes account of other aspects of phenotype or appearance, such as conformation and temperament. Ponies often exhibit thicker manes, tails and overall coat. They also have proportionally shorter legs, wider barrels, heavier bone, shorter and thicker necks, and short heads with broad foreheads. They often have calmer temperaments than horses and also a high level of equine intelligence that may or may not be used to cooperate with human handlers.[20] In fact, small size, by itself, is sometimes not a factor at all. While the Shetland pony stands on average 10 hands (40 inches, 102 cm),[23] the Falabella and other miniature horses, which can be no taller than 30 inches (76 cm), the size of a medium-sized dog, are classified by their respective registries as very small horses rather than as ponies.[24]

Light riding horses such as Arabians, Morgans, or Quarter Horses usually range in height from 14 to 16 hands (56 to 64 inches, 142 to 163 cm) and can weigh from 385 to 540 kilograms (850 to 1,190 lb). Larger riding horses such as Thoroughbreds, American Saddlebreds or Warmbloods usually start at about 15.2 hands (62 inches, 157 cm) and often are as tall as 17 hands (68 inches, 173 cm), weighing from 500 to 680 kilograms (1,100 to 1,500 lb). Heavy or draft horses such as the Clydesdale, Belgian, Percheron, and Shire are usually at least 16 tp 18 hands (64 to 72 inches, 163 to 183 cm) high and can weigh from about 680 to 900 kilograms (1,500 to 2,000 lb).

The largest horse in recorded history was probably a Shire horse named Mammoth, who was born in 1848. He stood 21.2½ hands high (86.5 in/220 cm), and his peak weight was estimated at 1,500 kilograms (3,300 lb).[25] The current record holder for the world's smallest horse is Thumbelina, a fully mature miniature horse affected by dwarfism. She is 17 inches (43 cm) tall and weighs 27 kilograms (60 lb).[26]

Senin, 05 Oktober 2009

carrot


Harvested carrots

The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indoeuropean root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange, purple, red, white, or yellow in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. It has been bred for its greatly enlarged and more palatable, less woody-textured edible taproot, but is still the same species.

It is a biennial plant which grows a rosette of leaves in the spring and summer, while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 metre (3 ft) tall, with an umbel of white flowers that produce a fruit called a mericarp by botanists, which is a type of schizocarp.[1]

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Uses and nutrition

Carrots can be eaten in a variety of ways. The simplest way is raw as carrots are perfectly digestible without requiring cooking. Alternatively they may be chopped and boiled, fried or steamed, and cooked in soups and stews, as well as baby and pet foods. A well known dish is carrots julienne. Grated carrots are used in carrot cakes, as well as carrot puddings, an old English dish thought to have originated in the early 1800s. The greens are edible as a leaf vegetable, but are rarely eaten by humans, as they are mildly toxic.[2] Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

Carrot flowers

Ever since the late 1980s, baby carrots or mini-carrots (carrots that have been peeled and cut into uniform cylinders) have been a popular ready-to-eat snack food available in many supermarkets.

Carrot juice is also widely marketed, especially as a health drink, either stand-alone or blended with fruits and other vegetables.

The carrot gets its characteristic and bright orange colour from β-carotene, which is metabolised into vitamin A in humans when bile salts are present in the intestines.[3] Massive overconsumption of carrots can cause carotenosis, a benign condition in which the skin turns orange. Carrots are also rich in dietary fibre, antioxidants, and minerals.

Lack of Vitamin A can cause poor vision, including night vision, and vision can be restored by adding Vitamin A back into the diet. An urban legend says eating large amounts of carrots will allow one to see in the dark. The legend developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the Battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes, as well as the use of red light (which does not destroy night vision) in aircraft instruments.[4][5] It reinforced existing German folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable.

Ethnomedically, the roots are used to treat digestive problems, intestinal parasites, and tonsillitis or constipation.

History

A basket of carrots displayed in a Singapore supermarket.
Workers harvesting carrots, Imperial Valley, California, 1948

The wild ancestors of the carrot are likely to have come from Afghanistan, which remains the centre of diversity of D. carota, the wild carrot. Selective breeding over the centuries of a naturally-occurring subspecies of the wild carrot, Daucus carota subsp. sativus reducing bitterness, increasing sweetness and minimizing the woody core, has produced the familiar garden vegetable.[6][7]

In early use, carrots were grown for their aromatic leaves and seeds, not their roots. Some relatives of the carrot are still grown for these, such as parsley, fennel, dill and cumin. The first mention of the root in classical sources is in the 1st century CE. The modern carrot appears to have been introduced to Europe in the 8-10th centuries;[citation needed]. The 12th c. Arab Andalusian agriculturist, Ibn al-'Awwam, describes both red and yellow carrots; Simeon Seth also mentions both colours in the 11th century. Orange-coloured carrots appeared in the Netherlands in the 17th century.[8] These, the modern carrots, were intended by the antiquary John Aubrey (1626-1697) when he noted in his memoranda "Carrots were first sown at Beckington in Somersetshire Some very old Man there [in 1668] did remember their first bringing hither."[9]

In addition to wild carrot, these alternative (mostly historical) names are recorded for Daucus carota: Bee's-nest, Bee's-nest plant, Bird's-nest, Bird's-nest plant, Bird's-nest root, Carota, Carotte (French), Carrot, Common carrot, Crow's-nest, Daucon, Dawke, Devil's-plague, Fiddle, Gallicam, Garden carrot, Gelbe Rübe (German), Gingidium, Hill-trot, Laceflower, Mirrot, Möhre (German), Parsnip (misapplied), Queen Anne's lace, Rantipole, Staphylinos, and Zanahoria.[10]