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top 10 words in brain distribution (in article): wear horse record design time drive type animal allow vehicle |
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| The horse'" ("Equus ferus caballus") 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 BC, and their domestication is believed to have been widespread by 3000 BC; by 2000 BC 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. Horses are anatomically designed to use speed to escape predators, and 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. Biology. 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. It is uncommon, but a few animals live into their 40s and, occasionally, beyond. The oldest verifiable record was "Old Billy," a 19th-century horse that lived to the age of 62. 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. 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 and August 1 in the southern hemisphere. The exception is in endurance riding, where the minimum age to compete is based on the animal's calendar age. A very rough estimate of a horse's age can be made from looking at its teeth. The following terminology is used to describe horses of various ages: 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. In the USA, both Thoroughbred racing and harness racing defines colts and fillies as four years old and younger. 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. 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 in height. The size of horses varies by breed, but can also be influenced by nutrition. The general rule for cutoff in height between what is considered a horse and a pony at maturity is 14.2 hands. An animal 14.2 h or over is usually considered to be a horse and one less than 14.2 h a pony. 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. 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. 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. In fact, small size, by itself, is sometimes not a factor at all. While the Shetland pony stands on average 10 hands high, the Falabella and other miniature horses, which can be no taller than, the size of a medium-sized dog, are classified by their respective registries as very small horses rather than as ponies. Light riding horses such as Arabians, Morgans, or Quarter Horses usually range in height from 14 to 16 hands and can weigh from. Larger riding horses such as Thoroughbreds, American Saddlebreds or Warmbloods usually start at about 15.2 hands and often are as tall as 17 hands, weighing from. Heavy or draft horses such as the Clydesdale, Belgian, Percheron, and Shire are usually at least 16 to 18 hands high and can weigh from about. The largest horse in recorded history was probably a Shire horse named Sampson, who lived during the late 1800s. He stood 21.2½ hands high, and his peak weight was estimated at. The current record holder for the world's smallest horse is Thumbelina, a fully mature miniature horse affected by dwarfism. She is tall and weighs. Colors and markings. Horses exhibit a diverse array of coat colors and distinctive markings, described with a specialized vocabulary. Often, a horse is classified first by its coat color, before breed or sex. Flashy or unusual colors are sometimes very popular, as are horses with particularly attractive markings. Horses of the same color may be distinguished from one another by their markings. The genetics that create many horse coat colors have been identified, although research continues on specific genes and mutations that result in specific color traits. Essentially, all horse colors begin with a genetic base of "red" (chestnut) or "black," with the addition of alleles for spotting, graying, suppression or dilution of color, or other effects acting upon the base colors to create the dozens of possible coat colors found in horses. Horses which are light in color are often misnamed as being "white" horses. A horse that looks pure white is, in most cases, actually a middle-aged or older gray. Grays have black skin underneath their white hair coat (with the exception of small amounts of pink skin under white markings). The only horses properly called white are those with pink skin under a white hair coat, a fairly rare occurrence. There are no truly albino horses, with pink skin and red eyes, as albinism is a lethal condition in horses. Reproduction and development. Pregnancy lasts for approximately 335–340 days and usually results in one foal. Twins are very rare. Colts are carried on average about 4 days longer than fillies. Horses are a precocial species, and foals are capable of standing and running within a short time following birth. Horses, particularly colts, may sometimes be physically capable of reproduction at about 18 months. In practice, individuals are rarely allowed to breed before the age of three, especially females. Horses four years old are considered mature, although the skeleton normally continues to develop until the age of six; the precise time of completion of development also depends on the horse's size, breed, gender, and the quality of care provided by its owner. Also, if the horse is larger, its bones are larger; therefore, not only do the bones take longer to actually form bone tissue, but the epiphyseal plates are also larger and take longer to convert from cartilage to bone. These plates convert after the other parts of the bones, but are crucial to development. Depending on maturity, breed, and the tasks expected, young horses are usually put under saddle and trained to be ridden between the ages of two and four. Although Thoroughbred race horses are put on the track at as young as two years old in some countries, horses specifically bred for sports such as dressage are generally not entered into top-level competition until they are a minimum of four years old, because their bones and muscles are not solidly developed, nor is their advanced training complete. For endurance riding competition, horses are not deemed mature enough to compete until they are a full 60 calendar months (5 years) old. Skeletal system. Horses have a skeleton that averages 205 bones. A significant difference between the horse skeleton, compared to that of a human, is the lack of a collarbone—the horse's front limb system is attached to the spinal column by a powerful set of muscles, tendons and ligaments that attach the shoulder blade to the torso. The horse's legs and hooves are also unique structures. Their leg bones are proportioned differently from those of a human. For example, the body part that is called a horse's "knee" is actually made up of the carpal bones that correspond to the human wrist. Similarly, the hock, contains the bones equivalent to those in the human ankle and heel. The lower leg bones of a horse correspond to the bones of the human hand or foot, and the fetlock (incorrectly called the "ankle") is actually the proximal sesamoid bones between the cannon bones (a single equivalent to the human metacarpal or metatarsal bones) and the proximal phalanges, located where one finds the "knuckles" of a human. A horse also has no muscles in its legs below the knees and hocks, only skin, hair, bone, tendons, ligaments, cartilage, and the assorted specialized tissues that make up the hoof. Hooves. The critical importance of the feet and legs is summed up by the traditional adage, "no foot, no horse". The horse hoof begins with the distal phalanges, the equivalent of the human fingertip or tip of the toe, surrounded by cartilage and other specialized, blood-rich soft tissues such as the laminae. The exterior hoof wall and horn of the sole is made of essentially the same material as a human fingernail. The end result is that a horse, weighing on average, travels on the same bones as a human on tiptoe. For the protection of the hoof under certain conditions, some horses have horseshoes placed on their feet by a professional farrier. The hoof continually grows, and needs to be trimmed (and horseshoes reset, if used) every five to eight weeks. Teeth. Horses are adapted to grazing. In an adult horse, there are 12 incisors, adapted to biting off the grass or other vegetation, at the front of the mouth. There are 24 teeth adapted for chewing, the premolars and molars, at the back of the mouth. Stallions and geldings have four additional teeth just behind the incisors, a type of canine teeth that are called "tushes." Some horses, both male and female, will also develop one to four very small vestigial teeth in front of the molars, known as "wolf" teeth, which are generally removed because they can interfere with the bit. There is an empty interdental space between the incisors and the molars where the bit rests directly on the bars (gums) of the horse's mouth when the horse is bridled. The incisors show a distinct wear and growth pattern as the horse ages, as well as change in the angle at which the chewing surfaces meet. The teeth continue to erupt throughout life as they are worn down by grazing, so a very rough estimate of a horse's age can be made by an examination of its teeth, although diet and veterinary care can affect the rate of tooth wear. Digestion. Horses are herbivores with a digestive system adapted to a forage diet of grasses and other plant material, consumed steadily throughout the day. Therefore, compared to humans, they have a relatively small stomach but very long intestines to facilitate a steady flow of nutrients. A horse will eat of food per day and, under normal use, drink to of water. Horses are not ruminants, so they have only one stomach, like humans, but unlike humans, they can also digest cellulose from grasses due to the presence of a "hind gut" called the cecum, or "water gut," which food goes through before reaching the large intestine. Unlike humans, horses cannot vomit, so digestion problems can quickly cause colic, a leading cause of death. Senses. The horse's senses are generally superior to those of a human. As prey animals, they must be aware of their surroundings at all times. They have the largest eyes of any land mammal, and because their eyes are positioned on the sides of their heads, horses have a range of vision of more than 350°, with approximately 65° of this being binocular (seen with both eyes) and the remaining 285° monocular (seen with only one eye). Horses have excellent day and night vision, but studies indicate that they have two-color, or dichromatic vision; their color vision is somewhat like red-green color blindness in humans. This means that certain colors, especially red and related colors, appear more green. Their hearing is good, and the pinna of each ear can rotate up to 180°, giving the potential for 360° hearing without having to move the head. Their sense of smell, while much better than that of humans, is not their strongest asset; they rely to a greater extent on vision. Horses have a great sense of balance, due partly to their ability to feel their footing and partly to highly developed proprioceptive abilities (the unconscious sense of where the body and limbs are at all times). A horse's sense of touch is well developed. The most sensitive areas are around the eyes, ears and nose. Via touch, horses perceive and respond immediately to changes in their environment, sensing contact as subtle as an insect landing anywhere on the body. Horses have an advanced sense of taste that allows them to sort through grains and grasses to choose what they would most like to eat, and their prehensile lips can easily sort even the smallest grains. Horses generally will not eat poisonous plants. However, there are exceptions and horses will occasionally eat toxic amounts of poisonous plants even when there is adequate healthy food. Movement. All horses move naturally with four basic gaits: the four-beat walk, which averages four miles per hour; the two-beat trot or jog, which averages per hour (faster for harness racing horses); and the leaping gaits known as the canter or lope (a three-beat gait that is per hour), and the gallop. The gallop averages per hour. The world record for a horse galloping over a short, sprint distance is per hour. Besides these basic gaits, some horses perform a two-beat pace, instead of the trot. In addition, there are several four-beat "ambling" gaits that are approximately the speed of a trot or pace, though smoother to ride. These include the lateral slow gait, rack, running walk, and tölt as well as the diagonal fox trot. Ambling gaits are often genetic traits in specific breeds, known collectively as gaited horses. In most cases, gaited horses replace the standard trot with one of the ambling gaits. Behavior. Horses are prey animals with a well-developed fight-or-flight instinct. Their first response to threat is to startle and usually flee, although they are known to stand their ground and defend themselves or their offspring in cases where flight is not possible, or when their young are threatened. They also tend to be curious; when startled, they will often hesitate an instant to ascertain the cause of their fright, and may not always flee from something that they perceive as non-threatening. Through selective breeding, some breeds of horses are quite docile, particularly certain large draft horses. Most light horse riding breeds were developed for speed, agility, alertness and endurance; natural qualities that extend from their wild ancestors. Horses are herd animals, with a clear hierarchy of rank, led by a dominant animal (usually a mare). They are also social creatures who are able to form companionship attachments to their own species and to other animals, including humans. They communicate in various ways, including vocalizations such as nickering or whinnying, mutual grooming, and body language. Many horses will become difficult to manage if they are isolated. Through proper training, it is possible to teach any horse to accept a human as a type of | A refrigerator'" (often called a "'fridge'" for short) is a cooling appliance comprising a thermally insulated compartment and a heat pump: a mechanism to transfer heat from it to the external environment, cooling the contents to a temperature below ambient. Refrigerators are extensively used to store foods which deteriorate at ambient temperatures; spoilage from bacterial growth and other processes is much slower at low temperatures. A device described as a "refrigerator" maintains a temperature a few degrees above the freezing point of water; a similar device which maintains a temperature below the freezing point of water is called a "'freezer'". The refrigerator is a relatively modern invention among kitchen appliances. It replaced the icebox, which had been a common household appliance for almost a century and a half prior. For this reason, a refrigerator is sometimes referred to as an "icebox". Freezers keep their contents frozen. They are used both in households and for commercial use. Most freezers operate around minus 18 °C (0 °F). Domestic freezers can be included as a compartment in a refrigerator, sharing the same mechanism or with a separate mechanism, or can be standalone units. Domestic freezers are generally upright units, resembling refrigerators, or chests, resembling upright units laid on their backs. Many modern freezers come with an icemaker. Commercial fridge and freezer units, which go by many other names, were in use for almost 40 years prior to the common home models. They used toxic ammonia gas systems, making them unsafe for home use. Practical household refrigerators were introduced in 1915 and gained wider acceptance in the United States in the 1930s as prices fell and non-toxic, non-flammable synthetic refrigerants such as Freon or R-12 were introduced. It is notable that while 60% of households in the US owned a refrigerator by the 1930s, it was not until 40 years later, in the 1970s, that the refrigerator achieved a similar level of penetration in the United Kingdom. History. Before the invention of the refrigerator, icehouses were used to provide cool storage for most of the year. Placed near freshwater lakes or packed with snow and ice during the winter, they were once very common. Using the environment to cool foodstuffs is still common today. On mountainsides, runoff from melting snow higher up is a convenient way to cool drinks, and during the winter months simply placing milk outside is sufficient to greatly extend its useful life. In the 11th century, the Persian physicist and chemist, Ibn Sina (Avicenna), invented the refrigerated coil, which condenses aromatic vapours. This was a breakthrough in distillation technology and he made use of it in his steam distillation process, which requires refrigerated tubing, to produce essential oils. The first known artificial refrigeration was demonstrated by William Cullen at the University of Glasgow in 1748. Between 1805, when Oliver Evans designed the first refrigeration machine that used vapor instead of liquid, and 1902 when Willis Haviland Carrier demonstrated the first air conditioner, scores of inventors contributed many small advances in cooling machinery. In 1850 or 1851, Dr. John Gorrie demonstrated an ice maker. In 1857, Australian James Harrison introduced vapor-compression refrigeration to the brewing and meat packing industries. Ferdinand Carré of France developed a somewhat more complex system in 1859. Unlike earlier compression-compression machines, which used air as a coolant, Carré's equipment contained rapidly expanding ammonia. The absorption refrigerator was invented by Baltzar von Platen and Carl Munters in 1922, while they were still students at the Royal Institute of Technology in Stockholm, Sweden. It became a worldwide success and was commercialized by Electrolux. Other pioneers included Charles Tellier, David Boyle, and Raoul Pictet. At the start of the 20th Century, about half of households in the United States relied on melting ice (in an icebox) to keep food cold, while the remaining half had no cooled storage at all. The ice used for household storage was expensive because ice had to be cut from winter ponds (or mechanically produced), stored centrally until needed, and delivered regularly. In a few exceptional cases, mechanical refrigeration systems had been adapted by the start of the 20th century for use in the homes of the very wealthy, and might be used for cooling both living and food storage areas. One early system was installed at the mansion of Walter Pierce, an oil company executive. Marcel Audiffren of France championed the idea of a refrigerating machine for cooling and preserving foods at home. His U.S. patents, issued in 1895 and 1908, were purchased by the American Audiffren Refrigerating Machine Company. Machines based on Audiffren's sulfur dioxide process were manufactured by General Electric in Fort Wayne, Indiana and marketed by the Johns-Manville company. The first unit was sold in 1911. Audiffren machines were expensive, selling for about $1,000 — about twice as much as the cost of an automobile at that time. General Electric sought to develop refrigerators of its own, and in 1915 the first "Guardian" unit was assembled in a back yard wash house as a predecessor to the Frigidaire. In 1916 Kelvinator and Servel introduced two units among a field of competing models. This number increased to 200 by 1920. In 1918, Kelvinator had a model with automatic controls. These home units usually required the installation of the mechanical parts, motor and compressor, in the basement or an adjacent room while the cold box was located in the kitchen. There was a 1922 model that consisted of a wooden cold box, water-cooled compressor, an ice cube tray and a 9 cubic foot compartment for $714. (A 1922 Model-T Ford cost about $450.) In 1923 Frigidaire introduced the first self-contained unit. About this same time porcelain covered metal cabinets began to appear. Ice cube trays were introduced more and more during the 1920s; up to this time freezing was not a function of the modern refrigerator. The first refrigerator to see widespread use was the General Electric "Monitor-Top" refrigerator introduced in 1927. The compressor assembly, which emitted a substantial amount of heat, was placed above the cabinet, and surrounded with a decorative ring. Over 1,000,000 units were produced. As the refrigerating medium, these refrigerators used either sulfur dioxide, which is corrosive to the eyes and may cause loss of vision, painful skin burns and lesions, or methyl formate, which is highly flammable, harmful to the eyes, and toxic if inhaled or ingested. Many of these units are still functional today. These cooling systems cannot be recharged with the hazardous original refrigerants if they leak or break down. The introduction of freon expanded the refrigerator market during the 1930s, and freezer units became more common during the 1940s. Home units did not go into mass production until after WWII. The 1950s and 1960s saw technical advances like automatic defrosting and automatic ice making. Developments of the 1970s and 80s brought about more efficient refrigerators, and environmental issues banned the use of CFC (freon) refrigerants used in sealed systems. Early refrigerator models (1916 and on) featured a cold compartment for ice cube trays. Successful processing of fresh vegetables through freezing began in the late 1920s by the Postum Company (the forerunner of General Foods) which had acquired the technology when it bought the rights to Clarence Birdseye's successful fresh freezing methods. The first successful example of the benefits of frozen foods occurred when General Foods heiress Marjorie Merriweather Post (then wife of Joseph E. Davies, United States Ambassador to the Soviet Union) deployed commercial-grade freezers to Spaso House, the US Embassy in Moscow in advance of the Davies’ arrival. Post, fearful of the food processing safety observed in the USSR, then fully stocked the freezers with products from General Foods' Birdseye unit. The frozen food stores allowed the Davies to lavishly entertain and serve fresh frozen foods that would otherwise be out of season. Upon returning from Moscow, Post (who resumed her maiden name after divorcing Davies) directed General Foods to market frozen product to upscale restaurants. Introduction of home freezer units occurred in the United States in 1940, and frozen foods began to make the transition from luxury to necessity. Design. Refrigerators work by the use of heat pumps operating in a refrigeration cycle. An industrial refrigerator is simply a refrigerator used in an industrial setting, usually in a restaurant or supermarket. It may consist of either a cooling compartment only (a larger refrigerator) or a freezing compartment only (a freezer) or both. The industry sometimes refers to such units as a “cold box” or a “walk-in.” The dual compartment was introduced commercially by General Electric in 1939. The vapor compression cycle is used in most household refrigerators. In this cycle, a circulating refrigerant such as R134a enters the compressor as a low-pressure vapor at its boiling point. The vapor is compressed and exits the compressor as a superheated high-pressure vapor. The superheated vapor travels through part of the condenser which removes the superheat by cooling the vapor. The vapor travels through the remainder of the condenser and is condensed into a liquid at its boiling point. Before the refrigerant leaves the condenser it will have been subcooled (i.e. below its boiling point). The subcooled liquid refrigerant passes through the metering (or throttling) device where its pressure abruptly decreases. The decrease in pressure results in the flash evaporation and auto-refrigeration of a portion of the liquid (typically, less than half of the liquid flashes). The cold and partially vaporized refrigerant travels through the coil or tubes in the evaporator. There, a fan circulates room air across the coil or tubes, and the refrigerant is totally vaporized, extracting heat from the air which is then returned to the food compartment. The refrigerant vapor, now slightly superheated, returns to the compressor inlet to continue the thermodynamic cycle. An absorption refrigerator works differently from a compressor refrigerator, using a source of heat, such as combustion of liquefied petroleum gas, or solar thermal energy. These heat sources are much quieter than the compressor motor in a typical refrigerator. The Peltier effect uses electricity directly to pump heat; refrigerators using this effect are sometimes used for camping, or where noise is not acceptable. They are totally silent, but less energy-efficient than other methods. Other uses of an absorption refrigerator (or "chiller") would include large systems used in office buildings or complexes such as hospitals and universities. These large systems are used to chill a brine solution that is circulated through the building. Other alternatives to the vapor-compression cycle but not in current use include thermionic, vortex tube, air cycle, magnetic cooling, Stirling cycle, Malone refrigeration, acoustic cooling, pulse tube and water cycle systems. Features. Early freezer units accumulated ice crystals around the freezing units. This was a result of humidity introduced into the units when the doors to the freezer were opened. This frost buildup required periodic thawing ("defrosting") of the units to maintain their efficiency. Advances in automatic defrosting eliminating the thawing task were introduced in the 1950s. Also, early units featured freezer compartments located within the larger refrigerator, and accessed by opening the refrigerator door, and then the smaller internal freezer door; units featuring entirely separate freezer compartment were introduced in the early 1960s, becoming the industry standard by the middle of that decade. Later advances included automatic ice units and self compartmentalized freezing units. An increasingly important environmental concern is the disposal of old refrigerators- initially because of the freon coolant damaging the ozone layer, but as the older generation of refrigerators disappears it is the destruction of CFC-bearing insulation which causes concern. Modern refrigerators usually use a refrigerant called HFC-134a (1,2,2,2-tetrafluoroethane), which has no ozone layer depleting properties, in place of freon. Disposal of discarded refrigerators is regulated, often mandating the removal of doors: children playing hide-and-seek have been asphyxiated while hiding inside a discarded refrigerator. This was particularly true for the older models that had latching doors. More modern units use a magnetic door gasket to hold the door sealed but can be pushed open from the inside. This gasket was invented by a man named Herman C. Ells Sr. Who didn't want children to lose their lives. He never gained recognition for his work, being a humble man only wanting to save lives. However, children can be unwittingly harmed by hiding inside any discarded refrigerator. Types of domestic refrigerators. Domestic refrigerators and freezers for food storage are made in a range of sizes. Among the smallest is a 4 L Peltier fridge advertised as being able to hold 6 cans of beer. A large domestic fridge stands as tall as a person and may be about 1 m wide with a capacity of 600 L. Some models for small households fit under kitchen work surfaces, usually about 86 cm high. Fridges may be combined with freezers, either stacked with fridge or freezer above, below, or side by side. A fridge without a true freezer may have a small compartment to make ice. Freezers may have drawers to store food in, or they may have no divisions (chest freezers). Fridges and freezers may be free-standing, or built into a kitchen. Refrigeration units for commercial and industrial applications can be made any size, shape or style to fit customer needs. Energy efficiency. An auto-defrost unit uses a blower fan to keep moisture out of the unit. It also has a heating coil beneath the evaporator that periodically heats the freezer compartment and melts any ice buildup. Some units also have heaters in the side of the door to keep the unit from "weeping." Manual defrost units are available in used-appliance shops or by special order. Refrigerators used to consume more energy than any other home appliance, but in the last twenty years great strides have been made to make refrigerators more energy efficient. In the early 1990s a competition was held among the major manufacturers to encourage energy efficiency. Current models that are Energy Star qualified use 50 percent less energy than models made before 1993. The most energy-efficient unit made in the US is designed to run on 12 or 110 volts, and consumes about half a kilowatt-hour per day. But even ordinary units are quite efficient; some smaller units use little more than one kilowatt-hour per day. Larger units, especially those with large freezers and icemakers, may use as much as 4 kWh per day. Among the different styles of refrigerators, top-freezer models are more efficient than bottom-freezer models of the same capacity, which are in turn more efficient than side-freezer models. Models with through-the-door ice units are less efficient than those without. Dr. Tom Chalko in Australia has developed an external thermostat to convert any chest freezer into a chest fridge using only about 0.1kWh per day--the amount of energy used by a 100 watt light bulb in one hour. Scientists at Oxford University have reconstructed a refrigerator invented in 1930 by Albert Einstein in their efforts to replace current technologies with energy efficient green technology. The Einstein refrigerator operates without electricity and uses no moving parts or greenhouse gases. Impact on lifestyle. The invention of the refrigerator has allowed the modern family to purchase, store, freeze, prepare and preserve food products in a fresh state for much longer periods of time than was previously possible. For the majority of families without a sizeable garden in which to grow vegetables and raise animals, the advent of the refrigerator along with the modern supermarket led to a vastly more varied diet and improved health resulting from improved nutrition. Dairy products, meats, fish, poultry and vegetables can be kept refrigerated in the same space within the kitchen (although raw meat should be kept separate from other foodstuffs for reasons of hygiene). The refrigerator allows families to consume more salads, fresh fruits and vegetables during meals without having to own a garden or an orchard. Exotic foodstuffs from far-off countries that have been imported by means of refrigeration can be enjoyed in the home because of the availability of domestic refrigeration. The luxury of freezing allows households to purchase more foods in bulk that can be eaten at leisure while the bulk purchase provides cost savings (see economies of scale). Ice cream, a popular commodity of the 20th century, was previously only available by traveling long distances to where the product was made fresh and had to be eaten on the spot. Now it is a common food item. Ice on-demand not only adds to the enjoyment of cold drinks, but is useful in first-aid applications, not to mention cold packs that can be kept frozen for picnics or in case of emergency. Temperature zones and ratings. Some refrigerators are now divided into four zones to store different types of food: The capacity of a refrigerator is measured in either litres or cubic feet (US). Typically the volume of a combined fridge-freezer is split to 100 litres (3.53 cubic feet) for the freezer and 140 litres (4.94 cubic feet) for the refrigerator, although these values are highly variable. Temperature settings for refrigerator and freezer compartments are often given arbitrary numbers (for example, 1 through 9, warmest to coldest) by manufacturers, but generally 2 to 8 °C (36 to 46 °F) is ideal for the refrigerator compartment and -18 °C (0 °F) for the freezer. Some refrigerators require a certain external temperature (60 °F) to run properly. This can be an issue when placing a refrigerator in an unfinished area such as a garage. European freezers, and refrigerators with a freezer compartment, have a four star rating system to grade freezers. Although both the three and four star ratings specify the same minimum temperature of -18°C, only a four star freezer is intended to be used for freezing fresh food. Three (or fewer) stars are used for frozen food compartments which are only suitable for storing frozen food; introducing fresh food into such a compartment is likely to result in unacceptable temperature rises. |