ratio of word probabilities predicted from brain for chisel and celery

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chisel

celery

top 10 words in brain distribution (in article):
light produce type design form allow contain time common require top 10 words in brain distribution (in article):
blade wear head horse form handle century size shape produce

top 10 words in brain distribution (not in article):
drink lamp wine beer cell water bottle key valve lock top 10 words in brain distribution (not in article):
cell iron steel cut body hair type design metal tool

times more probable under chisel 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)

A chisel'" is a tool with a characteristically shaped cutting edge (such that wood chisels have lent part of their name to a particular grind) of blade on its end, for carving or cutting a hard material such as wood, stone, or metal. The handle and blade of some types of chisel are made of metal or wood with a sharp edge in it. In use, the chisel is forced into the material to cut the material. The driving force may be manually applied or applied using a mallet or hammer. In industrial use, a hydraulic ram or falling weight ('trip hammer') drives the chisel into the material to be cut. A "gouge", one type of chisel, is used, particularly in woodworking, woodturning and sculpture, to carve small pieces from the material. Gouges are most often used in creating concave surfaces. A gouge typically has a 'U'-shaped cross-section. Types of Chisels. Chisels have a wide variety of uses. Many types of chisels have been devised, each specially suited to its intended use. Different types of chisels may be constructed quite differently, in terms of blade width or length, as well as shape and hardness of blade. They may have wooden handles attached or may be made entirely of one piece of metal. Woodworking chisels. Woodworking chisels range from quite small hand tools for tiny details, to large chisels used remove big sections of wood, in 'roughing out' the shape of a pattern or design. Typically, in woodcarving, one starts with a larger tool, and gradually progresses to smaller tools to finish the detail. One of the largest types of chisel is the slick, used in timber frame construction and wooden shipbuilding. According to their function there are many names given to woodworking chisels, such as: Japanese woodworking chisels. The better quality Japanese wood chisels are made from laminated steel. There are different types of metals used in each chisel. The better ones are laminated by hand, over a charcoal fire. The combination of the metals makes a chisel that takes a very sharp edge, and is hard enough to maintain the edge for a long time. This technique produces a tools that have a harder edge, usually a hardness rating of Rockwell 64, compared to their western counterparts of around 62 on the Rockwell scale. There are two basic metals used in these chisels, white steel and blue steel. The names come from the color of the paper the steels are wrapped in. White and blue steel come in vary grades, that vary in carbon content. Both have low levels of impurities. White steel is a simple carbon steel. Blue steel contains alloying elements, and sacrifices some sharpness for edge retention, toughness, and corrosion resistance, although it is not stainless. Many makers are descendants of the samurai sword makers, once highly respected members of their country, until these swords were outlawed. The chisel makers often turned their attention to chisel and plane makers. Expensive sets have a decorative wood grain look to them which is actually the thin layers of steel being hammered together. The neck of the chisel can be twisted to add to the decorative look of the tool. The handles are often made from an exotic hardwood, such as ebony. The sets usually come in a wooden box, signed by the maker. Japanese chisels have hollows in the back side, the wider ones having as many as four hollows. These are intended to help in the flattening of the back of the chisels, which is the first step in sharpening a chisel. Once the back side is perfectly flat, and polished to the required degree, the front and side edges need to be addressed. A general rule is any chisel with a hoop, or metal ring at the end of the handle, is it's designed to be struck with mallet. If it does not have a hoop, it is a paring tool, designed not to be struck with another tool. Lathe tools. A lathe tool is a woodworking chisel designed to cut wood as it is spun on a lathe. These tools have longer handles for more leverage, needed to counteract the tendency of the tool to react to the downward force of the spinning wood being cut or carved. In addition, the angle and method of sharpening is different, a secondary bevel would not be ground on the tool. Woodworking chisels range from quite small hand tools for tiny details, to large chisels used remove big sections of wood, in 'roughing out' the shape of a pattern or design. Typically, in woodcarving, one starts with a larger tool, and gradually progresses to smaller tools to finish the detail. One of the largest types of chisel is the slick, used in timber frame construction and wooden shipbuilding. Metalworking chisels. Chisels used in metal work can be divided into two main categories, "hot" chisels, and "cold" chisels. A hot chisel is used to cut metal that has been heated in a forge to soften the metal. Cold chisel. A cold chisel'" is a tool made of tempered steel used for cutting 'cold' metals, meaning that they are not used in conjunction with heating torches, forges, etc. Cold chisels are used to remove waste metal when a very smooth finish is not required or when the work cannot be done easily with other tools, such as a hacksaw, file, bench shears or power tools. The name cold chisel comes from its use by blacksmiths to cut metal while it was cold as compared to other tools they used to cut hot metal. This tool is also commonly referred to by the misnomer 'coal chisel'. Because cold chisels are used to form metal, they have a less-acute angle to the sharp portion of the blade than a woodworking chisel. This gives the cutting edge greater strength at the expense of sharpness. Cold chisels come in a variety of sizes, from fine engraving tools that are tapped with very light hammers, to massive tools that are driven with sledgehammers. Cold chisels are forged to shape and hardened and tempered (to a brown colour) at the cutting edge. The head of the chisel is chamfered to slow down the formation of the mushroom shape caused by hammering and is left soft to withstand hammer blows. The are four common types of cold chisel. These are the flat chisel, the most widely known type, which is used to cut bars and rods to reduce surfaces and to cut sheet metal which is too thick or difficult to cut with snips. The cross cut chisel is used for cutting grooves and slots. The blade narrows behind the cutting edge to provide clearance. The round nose chisel is used for cutting semi-circular grooves for oil ways in bearings. The diamond point chisel is used for cleaning out corners or difficult places and pulling over centre punch marks wrongly placed for drilling. Although the vast majority of cold chisels are made of steel, a few are manufactured from beryllium copper, for use in special "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.

chisel	celery
top 10 words in brain distribution (in article): light produce type design form allow contain time common require	top 10 words in brain distribution (in article): blade wear head horse form handle century size shape produce
top 10 words in brain distribution (not in article): drink lamp wine beer cell water bottle key valve lock	top 10 words in brain distribution (not in article): cell iron steel cut body hair type design metal tool
times more probable under chisel 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)
A chisel'" is a tool with a characteristically shaped cutting edge (such that wood chisels have lent part of their name to a particular grind) of blade on its end, for carving or cutting a hard material such as wood, stone, or metal. The handle and blade of some types of chisel are made of metal or wood with a sharp edge in it. In use, the chisel is forced into the material to cut the material. The driving force may be manually applied or applied using a mallet or hammer. In industrial use, a hydraulic ram or falling weight ('trip hammer') drives the chisel into the material to be cut. A "gouge", one type of chisel, is used, particularly in woodworking, woodturning and sculpture, to carve small pieces from the material. Gouges are most often used in creating concave surfaces. A gouge typically has a 'U'-shaped cross-section. Types of Chisels. Chisels have a wide variety of uses. Many types of chisels have been devised, each specially suited to its intended use. Different types of chisels may be constructed quite differently, in terms of blade width or length, as well as shape and hardness of blade. They may have wooden handles attached or may be made entirely of one piece of metal. Woodworking chisels. Woodworking chisels range from quite small hand tools for tiny details, to large chisels used remove big sections of wood, in 'roughing out' the shape of a pattern or design. Typically, in woodcarving, one starts with a larger tool, and gradually progresses to smaller tools to finish the detail. One of the largest types of chisel is the slick, used in timber frame construction and wooden shipbuilding. According to their function there are many names given to woodworking chisels, such as: Japanese woodworking chisels. The better quality Japanese wood chisels are made from laminated steel. There are different types of metals used in each chisel. The better ones are laminated by hand, over a charcoal fire. The combination of the metals makes a chisel that takes a very sharp edge, and is hard enough to maintain the edge for a long time. This technique produces a tools that have a harder edge, usually a hardness rating of Rockwell 64, compared to their western counterparts of around 62 on the Rockwell scale. There are two basic metals used in these chisels, white steel and blue steel. The names come from the color of the paper the steels are wrapped in. White and blue steel come in vary grades, that vary in carbon content. Both have low levels of impurities. White steel is a simple carbon steel. Blue steel contains alloying elements, and sacrifices some sharpness for edge retention, toughness, and corrosion resistance, although it is not stainless. Many makers are descendants of the samurai sword makers, once highly respected members of their country, until these swords were outlawed. The chisel makers often turned their attention to chisel and plane makers. Expensive sets have a decorative wood grain look to them which is actually the thin layers of steel being hammered together. The neck of the chisel can be twisted to add to the decorative look of the tool. The handles are often made from an exotic hardwood, such as ebony. The sets usually come in a wooden box, signed by the maker. Japanese chisels have hollows in the back side, the wider ones having as many as four hollows. These are intended to help in the flattening of the back of the chisels, which is the first step in sharpening a chisel. Once the back side is perfectly flat, and polished to the required degree, the front and side edges need to be addressed. A general rule is any chisel with a hoop, or metal ring at the end of the handle, is it's designed to be struck with mallet. If it does not have a hoop, it is a paring tool, designed not to be struck with another tool. Lathe tools. A lathe tool is a woodworking chisel designed to cut wood as it is spun on a lathe. These tools have longer handles for more leverage, needed to counteract the tendency of the tool to react to the downward force of the spinning wood being cut or carved. In addition, the angle and method of sharpening is different, a secondary bevel would not be ground on the tool. Woodworking chisels range from quite small hand tools for tiny details, to large chisels used remove big sections of wood, in 'roughing out' the shape of a pattern or design. Typically, in woodcarving, one starts with a larger tool, and gradually progresses to smaller tools to finish the detail. One of the largest types of chisel is the slick, used in timber frame construction and wooden shipbuilding. Metalworking chisels. Chisels used in metal work can be divided into two main categories, "hot" chisels, and "cold" chisels. A hot chisel is used to cut metal that has been heated in a forge to soften the metal. Cold chisel. A cold chisel'" is a tool made of tempered steel used for cutting 'cold' metals, meaning that they are not used in conjunction with heating torches, forges, etc. Cold chisels are used to remove waste metal when a very smooth finish is not required or when the work cannot be done easily with other tools, such as a hacksaw, file, bench shears or power tools. The name cold chisel comes from its use by blacksmiths to cut metal while it was cold as compared to other tools they used to cut hot metal. This tool is also commonly referred to by the misnomer 'coal chisel'. Because cold chisels are used to form metal, they have a less-acute angle to the sharp portion of the blade than a woodworking chisel. This gives the cutting edge greater strength at the expense of sharpness. Cold chisels come in a variety of sizes, from fine engraving tools that are tapped with very light hammers, to massive tools that are driven with sledgehammers. Cold chisels are forged to shape and hardened and tempered (to a brown colour) at the cutting edge. The head of the chisel is chamfered to slow down the formation of the mushroom shape caused by hammering and is left soft to withstand hammer blows. The are four common types of cold chisel. These are the flat chisel, the most widely known type, which is used to cut bars and rods to reduce surfaces and to cut sheet metal which is too thick or difficult to cut with snips. The cross cut chisel is used for cutting grooves and slots. The blade narrows behind the cutting edge to provide clearance. The round nose chisel is used for cutting semi-circular grooves for oil ways in bearings. The diamond point chisel is used for cleaning out corners or difficult places and pulling over centre punch marks wrongly placed for drilling. Although the vast majority of cold chisels are made of steel, a few are manufactured from beryllium copper, for use in special	"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.