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Hoplobatrachus Rugulosus
The Chinese edible frog, East Asian bullfrog, or Taiwanese frog (''Hoplobatrachus rugulosus'') is a species of frog in the family Dicroglossidae. It is found in Cambodia, China, Hong Kong, Laos, Macau, Malaysia, Myanmar, the Philippines, Taiwan, Thailand, and Vietnam. Its natural habitats are freshwater marshes, intermittent freshwater marshes, arable land, pasture land, rural gardens, urban areas, ponds, aquaculture ponds, open excavations, irrigated land, seasonally flooded agricultural land, and canals and ditches. They breed in spring to early summer. The domesticated Thai variety and wild Chinese populations of ''H. rugulosus'' belong to two separate genetic lineages respectively.Yu D, Zhang J, Li P, Zheng R, Shao C (2015) Do Cryptic Species Exist in Hoplobatrachus rugulosus? An Examination Using Four Nuclear Genes, the Cyt b Gene and the Complete MT Genome. PLoS ONE 10(4): e0124825. doi:10.1371/journal.pone.0124825 Yu et al. (2015) suggest that ''H. rugulosus'' may in fact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arend Friedrich August Wiegmann
Arend Friedrich August Wiegmann (2 June 1802 – 15 January 1841) was a German zoology, zoologist and Herpetology, herpetologist born in Braunschweig. He studied medicine and philology at the University of Leipzig, and afterwards was an assistant to Martin Lichtenstein (1780–1857) in Berlin. In 1828 he became a professor at Cologne, and two years later was an extraordinary professor at the Humboldt University in Berlin. Wiegmann specialized in the study of herpetology and mammalogy. In 1835, he founded, together with other scholars, the zoological periodical ''Archiv für Naturgeschichte'', also known as "Wiegmann's Archive". With Johann Friedrich Ruthe (1788–1859) he wrote an important textbook of zoology called ''Handbuch der Zoologie'', and in 1834 Wiegmann published ''Herpetologia Mexicana'', a monograph on the reptiles of Mexico. In 1841 he died of tuberculosis at the age of 38 in Berlin. His father Arend Friedrich Wiegmann (1771–1853) a German researcher in botany. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arable Land
Arable land (from the la, arabilis, "able to be ploughed") is any land capable of being ploughed and used to grow crops.''Oxford English Dictionary'', "arable, ''adj''. and ''n.''" Oxford University Press (Oxford), 2013. Alternatively, for the purposes of agricultural statistics, the term often has a more precise definition: A more concise definition appearing in the Eurostat glossary similarly refers to actual rather than potential uses: "land worked (ploughed or tilled) regularly, generally under a system of crop rotation". In Britain, arable land has traditionally been contrasted with pasturable land such as heaths, which could be used for sheep-rearing but not as farmland. Arable land area According to the Food and Agriculture Organization of the United Nations, in 2013, the world's arable land amounted to 1.407 billion hectares, out of a total of 4.924 billion hectares of land used for agriculture. Arable land (hectares per person) Non-arable land ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adobo
or (Spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as . The practice, native to Iberia (Spanish cuisineManuel Martinez Llopis (1989), ''Historia de la gastronomía española'', Alianza editorial, and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia. In the Philippines, the name was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar. Although similar, this developed independently of Spanish influence. Characteristics In the years following the arrival of Europeans to the Americas, meat and fish began to be preserved by new methods. Low temperatures facilitate food preservation, but in higher temperatures, other techniques, such as ''adobo'', became necessary. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Philippine Adobo
Philippine ''adobo'' (from Spanish ''adobar'': "marinade," "sauce" or "seasoning" / ) is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines. History The cooking method for the Philippine ''adobo'' is indigenous to the Philippines. The various precolonial peoples of the country often cooked or prepared their food with vinegar and salt to preserve them in the tropical climate. Vinegar, in particular, is one of the most important ingredients in Filipino cuisine, with the main traditional types being coconut, cane, nipa palm, and kaong palm. These are all of which are linked to traditional alcohol fermentation. There are four main traditional cooking methods using vinegar in the Philippines: '' kiniláw'' (r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frog Legs
Frog legs ( French: ''Cuisses de grenouille'') are one of the better-known delicacies of French cuisine, where it has been considered as a national delicacy. The legs of edible frogs are also consumed in other parts of the world, including Vietnam, Southern China, Cambodia, Thailand, Indonesia, Korea, Northern Italy, the Alentejo region of Portugal, Spain, Albania, Slovenia, Romania, Bulgaria, Northwestern Greece, South Africa and the Southern regions of the United States. As of 2014, the world's largest exporter of edible frogs is Indonesia, second is China, third is Turkey. In Turkey, Brazil, Mexico and the Caribbean, many frogs are still caught wild. Balıkesir, Adana, Edirne and Hatay are the popular Turkish cities for edible wild frogs. Frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. They are often said to taste like chicken because of their mild flavor, with a texture most similar to chicken wings. The taste and texture of frog meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arowana
Arowanas are freshwater bony fish of the subfamily Osteoglossinae, also known as bony tongues (the latter name is now often reserved for Arapaiminae). In this family of fish, the head is bony and the elongated body is covered by large, heavy scales, with a mosaic pattern of canals. The dorsal and anal fins have soft rays and are long based, while the pectoral and ventral fins are small. The name "bonytongues" is derived from a toothed bone on the floor of the mouth, the "tongue", equipped with teeth that bite against teeth on the roof of the mouth. The arowana is a facultative air breather and can obtain oxygen from air by sucking it into its swim bladder, which is lined with capillaries like lung tissue. Evolution Within Osteoglossinae, the South America ''Osteoglossum'' arowanas diverged from the Asian and Australian ''Scleropages'' arowanas about 170 Mya, during the Middle Jurassic. The Osteoglossidae are the only exclusively freshwater fish family found on both sides ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Insectivore
A robber fly eating a hoverfly An insectivore is a carnivorous animal or plant that eats insects. An alternative term is entomophage, which can also refer to the human practice of eating insects. The first vertebrate insectivores were amphibians. When they evolved 400 million years ago, the first amphibians were piscivores, with numerous sharp conical teeth, much like a modern crocodile. The same tooth arrangement is however also suited for eating animals with exoskeletons, thus the ability to eat insects is an extension of piscivory. At one time, insectivorous mammals were scientifically classified in an order called Insectivora. This order is now abandoned, as not all insectivorous mammals are closely related. Most of the Insectivora taxa have been reclassified; those that have not yet been reclassified and found to be truly related to each other remain in the order Eulipotyphla. Although individually small, insects exist in enormous numbers. Insects make u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Species Complex
In biology, a species complex is a group of closely related organisms that are so similar in appearance and other features that the boundaries between them are often unclear. The taxa in the complex may be able to hybridize readily with each other, further blurring any distinctions. Terms that are sometimes used synonymously but have more precise meanings are cryptic species for two or more species hidden under one species name, sibling species for two (or more) species that are each other's closest relative, and species flock for a group of closely related species that live in the same habitat. As informal taxonomic ranks, species group, species aggregate, macrospecies, and superspecies are also in use. Two or more taxa that were once considered conspecific (of the same species) may later be subdivided into infraspecific taxa (taxa within a species, such as bacterial strains or plant varieties), that is complex but it is not a species complex. A species complex is in most cas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cryptic Species
In biology, a species complex is a group of closely related organisms that are so similar in appearance and other features that the boundaries between them are often unclear. The taxa in the complex may be able to hybridize readily with each other, further blurring any distinctions. Terms that are sometimes used synonymously but have more precise meanings are cryptic species for two or more species hidden under one species name, sibling species for two (or more) species that are each other's closest relative, and species flock for a group of closely related species that live in the same habitat. As informal taxonomic ranks, species group, species aggregate, macrospecies, and superspecies are also in use. Two or more taxa that were once considered conspecific (of the same species) may later be subdivided into infraspecific taxa (taxa within a species, such as bacterial strains or plant varieties), that is complex but it is not a species complex. A species complex is in most cas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genetic Lineage
A genetic lineage, also known as genetic pedigree, is a series of mutations which connect an ancestral genetic type (allele, haplotype, or haplogroup) to derivative type. In cases where the genetic tree is very bushy the order of mutations in the lineage is mostly known, examples are the order of mutations between E1b1b and E1b1b1a1a for the human Y-chromosomesal L0 or L1 nodes. A genetic lineage can be contrasted with an evolutionary lineage in that a genetic lineage applies to a locus. An example of the difference is that an ancient African ape evolved into the gorilla-chimpanzee-human ancestor, which further evolved into the chimpanzee-human ancestor and then to humans. While most human lineages coalesce with chimpanzee lineages, which then converge with gorilla lineages, a few human lineages coalesce with gorilla lineages and then converge with chimpanzee lineages (or chimpanzee lineages that coalesce with gorilla lineages and then converge with human lineages). This occurs b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
