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top 10 words in brain distribution (in article): cell light animal human form muscle body produce water brain |
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times more probable under eye 30 20 10 6 4 2.5 1.25 1 1.25 2.5 4 6 10 20 30 times more probable under refrigerator (words not in the model) | |
| Eyes'" are organs that detect light, and send signals along the optic nerve to the visual and other areas of the brain. Complex optical systems with resolving power have come in ten fundamentally different forms, and 96% of animal species possess a complex optical system. Image-resolving eyes are present in cnidaria, mollusks, chordates, annelids and arthropods. The simplest "eyes", in even unicellular organisms, do nothing but detect whether the surroundings are light or dark, which is sufficient for the entrainment of circadian rhythms. From more complex eyes, retinal photosensitive ganglion cells send signals along the retinohypothalamic tract to the suprachiasmatic nuclei to effect circadian adjustment. Overview. Complex eyes can distinguish shapes and colors. The visual fields of many organisms, especially predators, involve large areas of binocular vision to improve depth perception; in other organisms, eyes are located so as to maximise the field of view, such as in rabbits and horses. The first proto-eyes evolved among animals 540 million years ago, about the time of the so-called Cambrian explosion. The last common ancestor of animals possessed the biochemical toolkit necessary for vision, and more advanced eyes have evolved in 96% of animal species in 6 of the thirty-something main phyla. In most vertebrates and some mollusks, the eye works by allowing light to enter it and project onto a light-sensitive panel of cells, known as the retina, at the rear of the eye. The cone cells (for color) and the rod cells (for low-light contrasts) in the retina detect and convert light into neural signals for vision. The visual signals are then transmitted to the brain via the optic nerve. Such eyes are typically roughly spherical, filled with a transparent gel-like substance called the vitreous humour, with a focusing lens and often an iris; the relaxing or tightening of the muscles around the iris change the size of the pupil, thereby regulating the amount of light that enters the eye, and reducing aberrations when there is enough light. The eyes of cephalopods, fish, amphibians and snakes usually have fixed lens shapes, and focusing vision is achieved by telescoping the lens — similar to how a camera focuses. Compound eyes are found among the arthropods and are composed of many simple facets which, depending on the details of anatomy, may give either a single pixelated image or multiple images, per eye. Each sensor has its own lens and photosensitive cell(s). Some eyes have up to 28,000 such sensors, which are arranged hexagonally, and which can give a full 360-degree field of vision. Compound eyes are very sensitive to motion. Some arthropods, including many Strepsiptera, have compound eyes of only a few facets, each with a retina capable of creating an image, creating vision. With each eye viewing a different thing, a fused image from all the eyes is produced in the brain, providing very different, high-resolution images. Possessing detailed hyperspectral color vision, the Mantis shrimp has been reported to have the world's most complex color vision system. Trilobites, which are now extinct, had unique compound eyes. They used clear calcite crystals to form the lenses of their eyes. In this, they differ from most other arthropods, which have soft eyes. The number of lenses in such an eye varied, however: some trilobites had only one, and some had thousands of lenses in one eye. In contrast to compound eyes, simple eyes are those that have a single lens. For example, jumping spiders have a large pair of simple eyes with a narrow field of view, supported by an array of other, smaller eyes for peripheral vision. Some insect larvae, like caterpillars, have a different type of simple eye (stemmata) which gives a rough image. Some of the simplest eyes, called ocelli, can be found in animals like some of the snails, which cannot actually "see" in the normal sense. They do have photosensitive cells, but no lens and no other means of projecting an image onto these cells. They can distinguish between light and dark, but no more. This enables snails to keep out of direct sunlight. In organisms dwelling near deep-sea vents, compound eyes have been secondarily simplified and adapted to spot the infra-red light produced by the hot vents in this way the bearers can spot hot springs and avoid being boiled alive. Evolution. Visual pigments appear to have a common ancestor and were probably involved in circadian rhythms or reproductive timing in simple organisms. Complex vision, associated with dedicated visual organs, or eyes, evolved many times in different lineages. Types of eye. Nature has produced ten different eye layouts — indeed every way of capturing an image has evolved at least once in nature, with the exception of zoom and Fresnel lenses. Eye types can be categorized into "simple eyes", with one concave chamber, and "compound eyes", which comprise a number of individual lenses laid out on a convex surface. Note that "simple" does not imply a reduced level of complexity or acuity. Indeed, any eye type can be adapted for almost any behaviour or environment. The only limitations specific to eye types are that of resolution — the physics of compound eyes prevents them from achieving a resolution better than 1°. Also, superposition eyes can achieve greater sensitivity than apposition eyes, so are better suited to dark-dwelling creatures. Eyes also fall into two groups on the basis of their photoreceptor's cellular construction, with the photoreceptor cells either being cilliated (as in the vertebrates) or rhabdomic. These two groups are not monophyletic; the cnidaira also possess cilliated cells, Pit eyes. Pit eyes, also known as stemma, are eye-spots which may be set into a pit to reduce the angles of light that enters and affects the eyespot, to allow the organism to deduce the angle of incoming light. Found in about 85% of phyla, these basic forms were probably the precursors to more advanced types of "simple eye". They are small, comprising up to about 100 cells covering about 100 µm. The directionality can be improved by reducing the size of the aperture, by incorporating a reflective layer behind the receptor cells, or by filling the pit with a refractile material. Pinhole eye. The pinhole eye is an "advanced" form of pit eye incorporating these improvements, most notably a small aperture (which may be adjustable) and deep pit. It is only found in the nautiloids. Without a lens to focus the image, it produces a blurry image, and will blur out a point to the size of the aperture. Consequently, nautiloids can't discriminate between objects with an angular separation of less than 11°. Shrinking the aperture would produce a sharper image, but let in less light. Spherical lensed eye. The resolution of pit eyes can be greatly improved by incorporating a material with a higher refractive index to form a lens, which may greatly reduce the blur radius encountered — hence increasing the resolution obtainable. The most basic form, still seen in some gastropods and annelids, consists of a lens of one refractive index. A far sharper image can be obtained using materials with a high refractive index, decreasing to the edges — this decreases the focal length and thus allows a sharp image to form on the retina. This also allows a larger aperture for a given sharpness of image, allowing more light to enter the lens; and a flatter lens, reducing spherical aberration. Such an inhomogeneous lens is necessary in order for the focal length to drop from about 4 times the lens radius, to 2.5 radii. Heterogeneous eyes have evolved at least eight times — four or more times in gastropods, once in the copepods, once in the annelids and once in the cephalopods. No aquatic organisms possess homogeneous lenses; presumably the evolutionary pressure for a heterogeneous lens is great enough for this stage to be quickly "outgrown". This eye creates an image that is sharp enough that motion of the eye can cause significant blurring. To minimize the effect of eye motion while the animal moves, most such eyes have stabilizing eye muscles. The ocelli of insects bear a simple lens, but their focal point always lies behind the retina; consequently they can never form a sharp image. This capitulates the function of the eye. Ocelli (pit-type eyes of arthropods) blur the image across the whole retina, and are consequently excellent at responding to rapid changes in light intensity across the whole visual field — this fast response is further accelerated by the large nerve bundles which rush the information to the brain. Focussing the image would also cause the sun's image to be focussed on a few receptors, with the possibility of damage under the intense light; shielding the receptors would block out some light and thus reduce their sensitivity. This fast response has led to suggestions that the ocelli of insects are used mainly in flight, because they can be used to detect sudden changes in which way is up (because light, especially UV light which is absorbed by vegetation, usually comes from above). Weaknesses. One weakness of this eye construction is that chromatic aberration is still quite high — although for organisms without color vision, this is a very minor concern. A weakness of the vertebrate eye is the blind spot which results from a gap in the retina where the optic nerve exits at the back of the eye; the cephalopod eye has no blind spot as the retina is in the opposite orientation. Multiple lenses. Some marine organisms bear more than one lens; for instance the copeopod "Pontella" has three. The outer has a parabolic surface, countering the effects of spherical aberration while allowing a sharp image to be formed. "Copilla'"s eyes have two lenses, which move in and out like a telescope. Such arrangements are rare and poorly understood, but represent an interesting alternative construction. An interesting use of multiple lenses is seen in some hunters such as eagles and jumping spiders, which have a refractive cornea (discussed next): these have a negative lens, enlarging the observed image by up to 50% over the receptor cells, thus increasing their optical resolution. Refractive cornea. In the eyes of most terrestrial vertebrates (along with spiders and some insect larvae) the vitreous fluid has a higher refractive index than the air, relieving the lens of the function of reducing the focal length. This has freed it up for fine adjustments of focus, allowing a very high resolution to be obtained. As with spherical lenses, the problem of spherical aberration caused by the lens can be countered either by using an inhomogeneous lens material, or by flattening the lens. Flattening the lens has a disadvantage: the quality of vision is diminished away from the main line of focus, meaning that animals requiring all-round vision are detrimented. Such animals often display an inhomogeneous lens instead. As mentioned above, a refractive cornea is only useful out of water; in water, there is no difference in refractive index between the vitreous fluid and the surrounding water. Hence creatures which have returned to the water — penguins and seals, for example — lose their refractive cornea and return to lens-based vision. An alternative solution, borne by some divers, is to have a very strong cornea. Reflector eyes. An alternative to a lens is to line the inside of the eye with mirrors", and reflect the image to focus at a central point. The nature of these eyes means that if one were to peer into the pupil of an eye, one would see the same image that the organism would see, reflected back out. Many small organisms such as rotifers, copeopods and platyhelminths use such organs, but these are too small to produce usable images. Some larger organisms, such as scallops, also use reflector eyes. The scallop "Pecten" has up to 100 millimeter-scale reflector eyes fringing the edge of its shell. It detects moving objects as they pass successive lenses. Compound eyes. A compound eye may consist of thousands of individual photoreception units. The image perceived is a combination of inputs from the numerous ommatidia (individual "eye units"), which are located on a convex surface, thus pointing in slightly different directions. Compared with simple eyes, compound eyes possess a very large view angle, and can detect fast movement and, in some cases, the polarization of light. Because the individual lenses are so small, the effects of diffraction impose a limit on the possible resolution that can be obtained. This can only be countered by increasing lens size and number — to see with a resolution comparable to our simple eyes, humans would require compound eyes which would each reach the size of their head. Compound eyes fall into two groups: apposition eyes, which form multiple inverted images, and superposition eyes, which form a single erect image. Compound eyes are common in arthropods, and are also present in annelids and some bivalved molluscs. Compound eyes, in arthropods at least, grow at their margins by the addition of new ommatidia. Apposition eyes. Apposition eyes are the most common form of eye, and are presumably the ancestral form of compound eye. They are found in all arthropod groups, although they may have evolved more than once within this phylum. Some annelids and bivalves also have apposition eyes. They are also possessed by "Limulus", the horseshoe crab, and there are suggestions that other chelicerates developed their simple eyes by reduction from a compound starting point. (Some caterpillars appear to have evolved compound eyes from simple eyes in the opposite fashion.) Apposition eyes work by gathering a number of images, one from each eye, and combining them in the brain, with each eye typically contributing a single point of information. The typical apposition eye has a lens focusing light from one direction on the rhabdom, while light from other directions is absorbed by the dark wall of the ommatidium. In the other kind of apposition eye, found in the Strepsiptera, lenses are not fused to one another, and each forms an entire image; these images are combined in the brain. This is called the schizochroal compound eye or the neural superposition eye. Because images are combined additively, this arrangement allows vision under lower light levels. Superposition eyes. The second type is named the superposition eye. The superposition eye is divided into three types; the refracting, the reflecting and the parabolic superposition eye. The refracting superposition eye has a gap between the lens and the rhabdom, and no side wall. Each lens takes light at an angle to its axis and reflects it to the same angle on the other side. The result is an image at half the radius of the eye, which is where the tips of the rhabdoms are. This kind is used mostly by nocturnal insects. In the parabolic superposition compound eye type, seen in arthropods such as mayflies, the parabolic surfaces of the inside of each facet focus light from a reflector to a sensor array. Long-bodied decapod crustaceans such as shrimp, prawns, crayfish and lobsters are alone in having reflecting superposition eyes, which also has a transparent gap but uses corner mirrors instead of lenses. Parabolic superposition. This eye type functions by refracting light, then using a parabolic mirror to focus the image; it combines features of superposition and apposition eyes. Other. Good fliers like flies or honey bees, or prey-catching insects like praying mantis or dragonflies, have specialized zones of ommatidia organized into a fovea area which gives acute vision. In the acute zone the eye are flattened and the facets larger. The flattening allows more ommatidia to receive light from a spot and therefore higher resolution. There are some exceptions from the types mentioned above. Some insects have a so-called single lens compound eye, a transitional type which is something between a superposition type of the multi-lens compound eye and the single lens eye found in animals with simple eyes. Then there is the mysid shrimp "Dioptromysis paucispinosa". The shrimp has an eye of the refracting superposition type, in the rear behind this in each eye there is a single large facet that is three times in diameter the others in the eye and behind this is an enlarged crystalline cone. This projects an upright image on a specialized retina. The resulting eye is a mixture of a simple eye within a compound eye. Another version is the pseudofaceted eye, as seen in Scutigera. This type of eye consists of a cluster of numerous ocelli on each side of the head, organized in a way that resembles a true compound eye. The body of "Ophiocoma wendtii", a type of brittle star, is covered with ommatidia, turning its whole skin into a compound eye. The same is true of many chitons. Relationship to lifestyle. Eyes are generally adapted to the environment and lifestyle of the organism which bears them. For instance, the distribution of photoreceptors tends to match the area in which the highest acuity is required, with horizon-scanning organisms, such as those that live on the African plains, having a horizontal line of high-density ganglia, while tree-dwelling creatures which require good all-round vision tend to have a symmetrical distribution of ganglia, with acuity decreasing outwards from the centre. Of course, for most eye types, it is impossible to diverge from a spherical form, so only the density of optical receptors can be altered. In organisms with compound eyes, it is the number of ommatidia rather than ganglia that reflects the region of highest data acquisition. Optical superposition eyes are constrained to a spherical shape, but other forms of compound eyes may deform to a shape where more ommatidia are aligned to, say, the horizon, without altering the size or density of individual ommatidia. Eyes of horizon-scanning organisms have stalks so they can be easily aligned to the horizon when this is inclined, for example | 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. |