ratio of word probabilities predicted from brain for igloo and celery

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igloo

celery

top 10 words in brain distribution (in article):
light lamp build house type home allow common contain heat top 10 words in brain distribution (in article):
light blade head handle produce size century shape form time

top 10 words in brain distribution (not in article):
drink city wine water beer produce bottle state store Unite top 10 words in brain distribution (not in article):
iron drink steel lamp cut wine metal beer hair design

times more probable under igloo 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 igloo'" (Inuit language: "iglu", Inuktitut syllabics: ᐃᒡᓗ, "house", plural: "iglooit" or "igluit", but in English commonly "igloos"), translated sometimes as snowhouse'", is the Inuit word for house or habitation, and is not restricted exclusively to snowhouses but includes traditional tents, sod houses, homes constructed of driftwood and modern buildings. Igloo as a snowhouse. When referring to a snowhouse, igloos are shelters constructed from blocks of snow, generally in the form of a dome. Although igloos are usually associated with all Inuit, they were predominantly constructed by people of Canada's Central Arctic and Greenland's Thule area. Other Inuit people tended to use snow to insulate their houses which consisted of whalebone and hides. Snow was used because the air pockets trapped in it make it an insulator. On the outside, temperatures may be as low as, but on the inside the temperature may range from to when warmed by body heat alone. Traditional types. There were three traditional types of igloos, all of different sizes and all used for different purposes. The smallest was constructed as a temporary shelter, usually only used for one or two nights. These were built and used during hunting trips, often on open sea ice. Next in size was the semi-permanent, intermediate-sized family dwelling. This was usually a single room dwelling that housed one or two families. Often there were several of these in a small area, which formed an "Inuit village". The largest of the igloos was normally built in groups of two. One of the buildings was a temporary structure built for special occasions, the other built nearby for living. These might have had up to five rooms and housed up to 20 people. A large igloo might have been constructed from several smaller igloos attached by their tunnels, giving common access to the outside. These were used to hold community feasts and traditional dances. Modifications. The Central Inuit, especially those around the Davis Strait, lined the living area with skin, which could increase the temperature within from around 2 °C (36 °F) to 10-20 °C (50-68 °F). Construction. The snow used to build an igloo must have sufficient structural strength to be cut and stacked in the appropriate manner. The best snow to use for this purpose is snow which has been blown by wind, which can serve to compact and interlock the ice crystals. The hole left in the snow where the blocks are cut from is usually used as the lower half of the shelter. Sometimes, a short tunnel is constructed at the entrance to reduce wind and heat loss when the door is opened. Due to snow's excellent insulating properties, inhabited igloos are surprisingly comfortable and warm inside. In some cases a single block of ice is inserted to allow light into the igloo. Architecturally, the igloo is unique in that it is a dome that can be raised out of independent blocks leaning on each other and polished to fit without an additional supporting structure during construction. The igloo, if correctly built, will support the weight of a person standing on the roof. Also, in the traditional Inuit igloo the heat from the kulliq (stone lamp) causes the interior to melt slightly. This melting and refreezing builds up an ice sheet and contributes to the strength of the igloo. The sleeping platform is a raised area compared to where one enters the igloo. Because warmer air rises and cooler air settles, the entrance area will act as a cold trap whereas the sleeping area will hold whatever heat is generated by a stove, lamp or body heat. In popular use. In heraldry, the igloo appears as the crest in the coat of arms of Nunavut. "Nanook of the North". The 1922 documentary "Nanook of the North" contains the oldest surviving movie footage of an Inuit constructing an igloo. In the film, Nanook (real name Allakariallak) builds a large family igloo as well as a smaller igloo for sled pups. Nanook demonstrates the use of an ivory knife to cut and trim snow block, as well as the use of clear ice for a window. His igloo was built in about one hour, and was large enough for five people. The igloo was cross-sectioned for filmmaking, so interior shots could be made. See "External links" for video footage. "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.

igloo	celery
top 10 words in brain distribution (in article): light lamp build house type home allow common contain heat	top 10 words in brain distribution (in article): light blade head handle produce size century shape form time
top 10 words in brain distribution (not in article): drink city wine water beer produce bottle state store Unite	top 10 words in brain distribution (not in article): iron drink steel lamp cut wine metal beer hair design
times more probable under igloo 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 igloo'" (Inuit language: "iglu", Inuktitut syllabics: ᐃᒡᓗ, "house", plural: "iglooit" or "igluit", but in English commonly "igloos"), translated sometimes as snowhouse'", is the Inuit word for house or habitation, and is not restricted exclusively to snowhouses but includes traditional tents, sod houses, homes constructed of driftwood and modern buildings. Igloo as a snowhouse. When referring to a snowhouse, igloos are shelters constructed from blocks of snow, generally in the form of a dome. Although igloos are usually associated with all Inuit, they were predominantly constructed by people of Canada's Central Arctic and Greenland's Thule area. Other Inuit people tended to use snow to insulate their houses which consisted of whalebone and hides. Snow was used because the air pockets trapped in it make it an insulator. On the outside, temperatures may be as low as, but on the inside the temperature may range from to when warmed by body heat alone. Traditional types. There were three traditional types of igloos, all of different sizes and all used for different purposes. The smallest was constructed as a temporary shelter, usually only used for one or two nights. These were built and used during hunting trips, often on open sea ice. Next in size was the semi-permanent, intermediate-sized family dwelling. This was usually a single room dwelling that housed one or two families. Often there were several of these in a small area, which formed an "Inuit village". The largest of the igloos was normally built in groups of two. One of the buildings was a temporary structure built for special occasions, the other built nearby for living. These might have had up to five rooms and housed up to 20 people. A large igloo might have been constructed from several smaller igloos attached by their tunnels, giving common access to the outside. These were used to hold community feasts and traditional dances. Modifications. The Central Inuit, especially those around the Davis Strait, lined the living area with skin, which could increase the temperature within from around 2 °C (36 °F) to 10-20 °C (50-68 °F). Construction. The snow used to build an igloo must have sufficient structural strength to be cut and stacked in the appropriate manner. The best snow to use for this purpose is snow which has been blown by wind, which can serve to compact and interlock the ice crystals. The hole left in the snow where the blocks are cut from is usually used as the lower half of the shelter. Sometimes, a short tunnel is constructed at the entrance to reduce wind and heat loss when the door is opened. Due to snow's excellent insulating properties, inhabited igloos are surprisingly comfortable and warm inside. In some cases a single block of ice is inserted to allow light into the igloo. Architecturally, the igloo is unique in that it is a dome that can be raised out of independent blocks leaning on each other and polished to fit without an additional supporting structure during construction. The igloo, if correctly built, will support the weight of a person standing on the roof. Also, in the traditional Inuit igloo the heat from the kulliq (stone lamp) causes the interior to melt slightly. This melting and refreezing builds up an ice sheet and contributes to the strength of the igloo. The sleeping platform is a raised area compared to where one enters the igloo. Because warmer air rises and cooler air settles, the entrance area will act as a cold trap whereas the sleeping area will hold whatever heat is generated by a stove, lamp or body heat. In popular use. In heraldry, the igloo appears as the crest in the coat of arms of Nunavut. "Nanook of the North". The 1922 documentary "Nanook of the North" contains the oldest surviving movie footage of an Inuit constructing an igloo. In the film, Nanook (real name Allakariallak) builds a large family igloo as well as a smaller igloo for sled pups. Nanook demonstrates the use of an ivory knife to cut and trim snow block, as well as the use of clear ice for a window. His igloo was built in about one hour, and was large enough for five people. The igloo was cross-sectioned for filmmaking, so interior shots could be made. See "External links" for video footage.	"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.