ratio of word probabilities predicted from brain for arch and celery

close this window

arch

celery

top 10 words in brain distribution (in article):
time type century form state require term provide range world top 10 words in brain distribution (in article):
blade light head produce handle size century shape form plant

top 10 words in brain distribution (not in article):
music instrument light produce drink play lamp string card record top 10 words in brain distribution (not in article):
iron steel drink cut lamp metal hair design wine type

times more probable under arch 30 20 10 6 4 2.5 1.25 1 1.25 2.5 4 6 10 20 30 times more probable under celery
(words not in the model)

An arch'" is a structure that spans a space while supporting weight (e.g. a doorway in a stone wall). Arches appeared as early as the 2nd millennium BC in Mesopotamian brick architecture, but their systematic use started with the Ancient Romans who were the first to apply the technique to a wide range of structures. History. Arches were known by the Mesopotamian, Urartian, Harappan, Egyptian, Babylonian, Greek and Assyrian civilizations, but their use was infrequent and mostly confined to underground structures such as drains where the problem of lateral thrust is greatly diminished. The ancient Romans learned the arch from the Etruscans, refined it and were the first builders to tap its full potential for above ground buildings: "The Romans were the first builders in Europe, perhaps the first in the world, fully to appreciate the advantages of the arch, the vault and the dome." Throughout the Roman empire, their engineers erected arch structures such as bridges, aqueducts, and gates. They also introduced the triumphal arch as a military monument. Vaults began to be used for roofing large interior spaces such as halls and temples, a function which was also assumed by domed structures from the 1st century BC onwards. The Roman arch is semicircular, and built from an odd number of arch bricks (called "voussoirs"). An odd number of bricks is required for there to be a "capstone" or "keystone", the topmost stone in the arch. The Roman arch's shape is the simplest to build, but not the strongest. There is a tendency for the sides to bulge outwards, which must be counteracted by an added weight of masonry to push them inwards. The Romans used this type of semicircular arch freely in many of their secular structures such as aqueducts, palaces and amphitheaters. The semicircular arch was followed in Europe by the pointed Gothic arch or ogive (derived from the Islamic pointed arch in Moorish Spain), whose centreline more closely followed the forces of compression and which was therefore stronger. The semicircular arch can be flattened to make an elliptical arch as in the Ponte Santa Trinita. The parabolic and catenary arches are now known to be the theoretically strongest forms. Parabolic arches were introduced in construction by the Spanish architect Antoni Gaudí, who admired the structural system of Gothic style, but for the buttresses, which he termed “architectural crutches”. The catenary and parabolic arches carry all horizontal thrust to the foundation and so do not need additional elements. The horseshoe arch is based on the semicircular arch, but its lower ends are extended further round the circle until they start to converge. The first examples known are carved into rock in India in the first century AD, while the first known built horseshoe arches are known from Aksum (modern day Ethiopia and Eritrea) from around the 3rd–4th century, around the same time as the earliest contemporary examples in Syria, suggesting either an Aksumite or Syrian origin for the type of arch. It was used in Spanish Visigothic architecture, Islamic architecture and mudéjar architecture, as in the Great Mosque of Damascus and in later Moorish buildings. It was used for decoration rather than for strength. Across the ocean in Mexico and Central America, Mesoamerican civilizations created various types of corbelled arches, such as with the interior tunnels in the Great Pyramid of Cholula and the many styles of corbelled arches built by the Mayan civilization. In Peru, the Inca civilization used a trapezoidal arch in their architecture. The arch is still used today in some modern structures such as bridges. Construction. An arch requires all of its elements to hold it together, raising the question of how an arch is constructed. One answer is to build a frame (historically, of wood) which exactly follows the form of the underside of the arch. This is known as a centre or centring. The voussoirs are laid on it until the arch is complete and self-supporting. For an arch higher than head height, scaffolding would in any case be required by the builders, so the scaffolding can be combined with the arch support. Occasionally arches would fall down when the frame was removed if construction or planning had been incorrect. (The A85 bridge at Dalmally, Scotland suffered this fate on its first attempt, in the 1940s). The interior and lower line or curve of an arch is known as the "intrados". Old arches sometimes need reinforcement due to decay of the keystones, known as bald arch. The gallery shows arch forms displayed in roughly the order in which they were developed. Technical aspects. The arch is significant because, in theory at least, it provides a structure which eliminates tensile stresses in spanning an open space. All the forces are resolved into compressive stresses. This is useful because several of the available building materials such as stone, cast iron and concrete can strongly resist compression but are very weak when tension, shear or torsional stress is applied to them. By using the arch configuration, significant spans can be achieved. This is because all the compressive forces hold it together in a state of equilibrium. This even applies to frictionless surfaces. However, one downside is that an arch pushes outward at the base, and this needs to be restrained in some way, either with heavy sides and friction or angled cuts into bedrock or similar. This same principle holds when the force acting on the arch is not vertical such as in spanning a doorway, but horizontal, such as in arched retaining walls or dams. Even when using concrete, where the structure may be monolithic, the principle of the arch is used so as to benefit from the concrete's strength in resisting compressive stress. Where any other form of stress is raised, it has to be resisted by carefully placed reinforcement rods or fibres. (See Arch bridge.) Other types. The Delicate Arch, a natural arch in Moab, UtahA blind arch is an arch infilled with solid construction so it cannot function as a window, door, or passageway. A dome is a three-dimensional application of the arch, rotated about the center axis. Igloos are notable vernacular structures making use of domes. Natural rock formations may also be referred to as arches. These natural arches are formed by erosion rather than being carved or constructed by man. See Arches National Park for examples. A special form of the arch is the triumphal arch, usually built to celebrate a victory in war. A famous example is the Arc de Triomphe in Paris, France. A vault is an application of the arch extended horizontally in two dimensions; the groin vault is the intersection of two vaults. "Apium graveolens" is a plant species in the family Apiaceae commonly known as celery'" (var. "dulce") or celeriac'" (var. "rapaceum") depending on whether the petioles or roots are eaten. Taxonomy. Celery was described by Carolus Linnaeus in Volume One of his "Species Plantarum" in 1753. The closely related "Apium bermejoi" from the island of Minorca is one of the rarest plants in Europe with only 60 individuals left. Uses. "Apium graveolens" is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy taproot. In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol. Celery seeds can be used as flavouring or spice either as whole seeds or, ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in chicken noodle soup. Celery is an important ingredient in Indian cuisines including in Indian Curry. Celery is widely eaten by guinea pigs, dogs, horses, birds, squirrels, and small rodents. Medicine. The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus ca. 30 AD. Nutrition. Celery is valuable in weight-loss diets, where it provides low-calorie fiber bulk. Celery contains androstenone, not androsterone. Bergapten in the seeds can increase photosensitivity, so the use of essential oil externally in bright sunshine should be avoided. The oil and large doses of seeds should be avoided during pregnancy: they can act as a uterine stimulant. Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides. There is a common belief that celery is so difficult for humans to digest, that it has negative calories because human digestion burns more calories than can be extracted. Allergies. Although many people enjoy foods made with celery, a small minority of people can have severe allergic reactions. For people with celery allergy, exposure can cause potentially fatal anaphylactic shock. The allergen does not appear to be destroyed at cooking temperatures. Celery root—commonly eaten as celeriac, or put into drinks—is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content. Celery is amongst a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions (anaphylaxis). Exercise-induced anaphylaxis may be exacerbated. An allergic reaction also may be triggered by eating foods that have been processed with machines that have previously processed celery, making avoiding such foods difficult. In contrast with peanut allergy being most prevalent in the US, celery allergy is most prevalent in Central Europe. In the European Union, foods that contain or may contain celery, even in trace amounts, have to be clearly marked as such. History. Zohary and Hopf note that celery leaves and inflorescences were part of the garlands found in the tomb of Tutankhamun, pharaoh of ancient Egypt, and celery mericarps dated to the 7th century BC were recovered in the Heraion of Samos. However, they note "since "A. graveolens" grows wild in these areas it is hard to decide whether these remains represent wild or cultivated forms." Only by classical times is it certain that celery was cultivated. M. Fragiska mentions an archeological find of celery dating to the 9th century BC, at Kastanas; however, the literary evidence for ancient Greece is far more abundant. In Homer's "Iliad", the horses of Myrmidons graze on wild celery that grows in the marshes of Troy, and in "Odyssey" there is mention of the meadows of violet and wild celery surrounding the cave of Calypso. Cultural depictions. A chthonian symbol, celery was said to have sprouted from the blood of Kadmilos, father of the Cabers, chthonian divinities celebrated in Samothrace, Lemnos and Thebes. The spicy odour and dark leaf colour encouraged this association with the cult of death. In classical Greece celery leaves were used as garlands for the dead, and the wreaths of the winners at the Isthmian Games were first made of celery before being replaced by crowns made of pine. According to Pliny the Elder ("Natural History" XIX.46), in Archaia the garland worn by the winners of the sacred contest at Nemea was also made of celery. Celery is eaten at the end of each adventure by the Wonder Pets in the American animated children's television series. Cultivation. "Apium graveolens" grows to 1 m (3 ft) tall. The leaves are pinnate to bipinnate leaves with rhombic leaflets 3-6 cm long and 2-4 cm broad. The flowers are creamy-white, 2-3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5-2 mm long and wide. In North America, commercial production of celery is dominated by a variety called Pascal celery. Gardeners can grow a range of cultivars, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavoured, and the most crisp and tender. The wild form of celery is known as "smallage". It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant. The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and after one or two thinnings out and transplantings they are, on attaining a height of 15-20 cm, planted out in deep trenches for convenience of blanching, which is affected by earthing up to exclude light from the stems. In the past, celery was grown as a vegetable for winter and early spring; because of its antitoxic properties, it was perceived as a cleansing tonic, welcomed after the stagnation of winter. Harvesting and storage. Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. Petioles and leaves are removed and harvested celery are packed by size and quality (determined by color, shape, straightness and thickness of petiole, stalk and midrib length and absence of disease, cracks, splits, insect damage and rot). Under optimal conditions, celery can be stored for up to seven weeks between 0 to 2°C (32 to 36°F). Inner stalks may continue growing if kept at temperatures above 0°C (32°F). Freshly-cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.

arch	celery
top 10 words in brain distribution (in article): time type century form state require term provide range world	top 10 words in brain distribution (in article): blade light head produce handle size century shape form plant
top 10 words in brain distribution (not in article): music instrument light produce drink play lamp string card record	top 10 words in brain distribution (not in article): iron steel drink cut lamp metal hair design wine type
times more probable under arch 30 20 10 6 4 2.5 1.25 1 1.25 2.5 4 6 10 20 30 times more probable under celery (words not in the model)
An arch'" is a structure that spans a space while supporting weight (e.g. a doorway in a stone wall). Arches appeared as early as the 2nd millennium BC in Mesopotamian brick architecture, but their systematic use started with the Ancient Romans who were the first to apply the technique to a wide range of structures. History. Arches were known by the Mesopotamian, Urartian, Harappan, Egyptian, Babylonian, Greek and Assyrian civilizations, but their use was infrequent and mostly confined to underground structures such as drains where the problem of lateral thrust is greatly diminished. The ancient Romans learned the arch from the Etruscans, refined it and were the first builders to tap its full potential for above ground buildings: "The Romans were the first builders in Europe, perhaps the first in the world, fully to appreciate the advantages of the arch, the vault and the dome." Throughout the Roman empire, their engineers erected arch structures such as bridges, aqueducts, and gates. They also introduced the triumphal arch as a military monument. Vaults began to be used for roofing large interior spaces such as halls and temples, a function which was also assumed by domed structures from the 1st century BC onwards. The Roman arch is semicircular, and built from an odd number of arch bricks (called "voussoirs"). An odd number of bricks is required for there to be a "capstone" or "keystone", the topmost stone in the arch. The Roman arch's shape is the simplest to build, but not the strongest. There is a tendency for the sides to bulge outwards, which must be counteracted by an added weight of masonry to push them inwards. The Romans used this type of semicircular arch freely in many of their secular structures such as aqueducts, palaces and amphitheaters. The semicircular arch was followed in Europe by the pointed Gothic arch or ogive (derived from the Islamic pointed arch in Moorish Spain), whose centreline more closely followed the forces of compression and which was therefore stronger. The semicircular arch can be flattened to make an elliptical arch as in the Ponte Santa Trinita. The parabolic and catenary arches are now known to be the theoretically strongest forms. Parabolic arches were introduced in construction by the Spanish architect Antoni Gaudí, who admired the structural system of Gothic style, but for the buttresses, which he termed “architectural crutches”. The catenary and parabolic arches carry all horizontal thrust to the foundation and so do not need additional elements. The horseshoe arch is based on the semicircular arch, but its lower ends are extended further round the circle until they start to converge. The first examples known are carved into rock in India in the first century AD, while the first known built horseshoe arches are known from Aksum (modern day Ethiopia and Eritrea) from around the 3rd–4th century, around the same time as the earliest contemporary examples in Syria, suggesting either an Aksumite or Syrian origin for the type of arch. It was used in Spanish Visigothic architecture, Islamic architecture and mudéjar architecture, as in the Great Mosque of Damascus and in later Moorish buildings. It was used for decoration rather than for strength. Across the ocean in Mexico and Central America, Mesoamerican civilizations created various types of corbelled arches, such as with the interior tunnels in the Great Pyramid of Cholula and the many styles of corbelled arches built by the Mayan civilization. In Peru, the Inca civilization used a trapezoidal arch in their architecture. The arch is still used today in some modern structures such as bridges. Construction. An arch requires all of its elements to hold it together, raising the question of how an arch is constructed. One answer is to build a frame (historically, of wood) which exactly follows the form of the underside of the arch. This is known as a centre or centring. The voussoirs are laid on it until the arch is complete and self-supporting. For an arch higher than head height, scaffolding would in any case be required by the builders, so the scaffolding can be combined with the arch support. Occasionally arches would fall down when the frame was removed if construction or planning had been incorrect. (The A85 bridge at Dalmally, Scotland suffered this fate on its first attempt, in the 1940s). The interior and lower line or curve of an arch is known as the "intrados". Old arches sometimes need reinforcement due to decay of the keystones, known as bald arch. The gallery shows arch forms displayed in roughly the order in which they were developed. Technical aspects. The arch is significant because, in theory at least, it provides a structure which eliminates tensile stresses in spanning an open space. All the forces are resolved into compressive stresses. This is useful because several of the available building materials such as stone, cast iron and concrete can strongly resist compression but are very weak when tension, shear or torsional stress is applied to them. By using the arch configuration, significant spans can be achieved. This is because all the compressive forces hold it together in a state of equilibrium. This even applies to frictionless surfaces. However, one downside is that an arch pushes outward at the base, and this needs to be restrained in some way, either with heavy sides and friction or angled cuts into bedrock or similar. This same principle holds when the force acting on the arch is not vertical such as in spanning a doorway, but horizontal, such as in arched retaining walls or dams. Even when using concrete, where the structure may be monolithic, the principle of the arch is used so as to benefit from the concrete's strength in resisting compressive stress. Where any other form of stress is raised, it has to be resisted by carefully placed reinforcement rods or fibres. (See Arch bridge.) Other types. The Delicate Arch, a natural arch in Moab, UtahA blind arch is an arch infilled with solid construction so it cannot function as a window, door, or passageway. A dome is a three-dimensional application of the arch, rotated about the center axis. Igloos are notable vernacular structures making use of domes. Natural rock formations may also be referred to as arches. These natural arches are formed by erosion rather than being carved or constructed by man. See Arches National Park for examples. A special form of the arch is the triumphal arch, usually built to celebrate a victory in war. A famous example is the Arc de Triomphe in Paris, France. A vault is an application of the arch extended horizontally in two dimensions; the groin vault is the intersection of two vaults.	"Apium graveolens" is a plant species in the family Apiaceae commonly known as celery'" (var. "dulce") or celeriac'" (var. "rapaceum") depending on whether the petioles or roots are eaten. Taxonomy. Celery was described by Carolus Linnaeus in Volume One of his "Species Plantarum" in 1753. The closely related "Apium bermejoi" from the island of Minorca is one of the rarest plants in Europe with only 60 individuals left. Uses. "Apium graveolens" is used around the world as a vegetable, either for the crisp petiole (leaf stalk) or the fleshy taproot. In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable volatile oil used in the perfume and pharmaceutical industries. They also contain an organic compound called apiol. Celery seeds can be used as flavouring or spice either as whole seeds or, ground and mixed with salt, as celery salt. Celery salt can also be made from an extract of the roots. Celery salt is used as a seasoning, in cocktails (notably to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog, and in Old Bay Seasoning. Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine. Celery, onions, and carrots make up the French mirepoix, often used as a base for sauces and soups. Celery is a staple in chicken noodle soup. Celery is an important ingredient in Indian cuisines including in Indian Curry. Celery is widely eaten by guinea pigs, dogs, horses, birds, squirrels, and small rodents. Medicine. The use of celery seed in pills for relieving pain was described by Aulus Cornelius Celsus ca. 30 AD. Nutrition. Celery is valuable in weight-loss diets, where it provides low-calorie fiber bulk. Celery contains androstenone, not androsterone. Bergapten in the seeds can increase photosensitivity, so the use of essential oil externally in bright sunshine should be avoided. The oil and large doses of seeds should be avoided during pregnancy: they can act as a uterine stimulant. Seeds intended for cultivation are not suitable for eating as they are often treated with fungicides. There is a common belief that celery is so difficult for humans to digest, that it has negative calories because human digestion burns more calories than can be extracted. Allergies. Although many people enjoy foods made with celery, a small minority of people can have severe allergic reactions. For people with celery allergy, exposure can cause potentially fatal anaphylactic shock. The allergen does not appear to be destroyed at cooking temperatures. Celery root—commonly eaten as celeriac, or put into drinks—is known to contain more allergen than the stalk. Seeds contain the highest levels of allergen content. Celery is amongst a small group of foods (headed by peanuts) that appear to provoke the most severe allergic reactions (anaphylaxis). Exercise-induced anaphylaxis may be exacerbated. An allergic reaction also may be triggered by eating foods that have been processed with machines that have previously processed celery, making avoiding such foods difficult. In contrast with peanut allergy being most prevalent in the US, celery allergy is most prevalent in Central Europe. In the European Union, foods that contain or may contain celery, even in trace amounts, have to be clearly marked as such. History. Zohary and Hopf note that celery leaves and inflorescences were part of the garlands found in the tomb of Tutankhamun, pharaoh of ancient Egypt, and celery mericarps dated to the 7th century BC were recovered in the Heraion of Samos. However, they note "since "A. graveolens" grows wild in these areas it is hard to decide whether these remains represent wild or cultivated forms." Only by classical times is it certain that celery was cultivated. M. Fragiska mentions an archeological find of celery dating to the 9th century BC, at Kastanas; however, the literary evidence for ancient Greece is far more abundant. In Homer's "Iliad", the horses of Myrmidons graze on wild celery that grows in the marshes of Troy, and in "Odyssey" there is mention of the meadows of violet and wild celery surrounding the cave of Calypso. Cultural depictions. A chthonian symbol, celery was said to have sprouted from the blood of Kadmilos, father of the Cabers, chthonian divinities celebrated in Samothrace, Lemnos and Thebes. The spicy odour and dark leaf colour encouraged this association with the cult of death. In classical Greece celery leaves were used as garlands for the dead, and the wreaths of the winners at the Isthmian Games were first made of celery before being replaced by crowns made of pine. According to Pliny the Elder ("Natural History" XIX.46), in Archaia the garland worn by the winners of the sacred contest at Nemea was also made of celery. Celery is eaten at the end of each adventure by the Wonder Pets in the American animated children's television series. Cultivation. "Apium graveolens" grows to 1 m (3 ft) tall. The leaves are pinnate to bipinnate leaves with rhombic leaflets 3-6 cm long and 2-4 cm broad. The flowers are creamy-white, 2-3 mm diameter, produced in dense compound umbels. The seeds are broad ovoid to globose, 1.5-2 mm long and wide. In North America, commercial production of celery is dominated by a variety called Pascal celery. Gardeners can grow a range of cultivars, many of which differ little from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red; the white cultivars being generally the best flavoured, and the most crisp and tender. The wild form of celery is known as "smallage". It has a furrowed stalk with wedge-shaped leaves, the whole plant having a coarse, earthy taste, and a distinctive smell. With cultivation and blanching, the stalks lose their acidic qualities and assume the mild, sweetish, aromatic taste particular to celery as a salad plant. The plants are raised from seed, sown either in a hot bed or in the open garden according to the season of the year, and after one or two thinnings out and transplantings they are, on attaining a height of 15-20 cm, planted out in deep trenches for convenience of blanching, which is affected by earthing up to exclude light from the stems. In the past, celery was grown as a vegetable for winter and early spring; because of its antitoxic properties, it was perceived as a cleansing tonic, welcomed after the stagnation of winter. Harvesting and storage. Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. Petioles and leaves are removed and harvested celery are packed by size and quality (determined by color, shape, straightness and thickness of petiole, stalk and midrib length and absence of disease, cracks, splits, insect damage and rot). Under optimal conditions, celery can be stored for up to seven weeks between 0 to 2°C (32 to 36°F). Inner stalks may continue growing if kept at temperatures above 0°C (32°F). Freshly-cut petioles of celery are prone to decay, which can be prevented or reduced through the use of sharp blades during processing, gentle handling, and proper sanitation.