ratio of word probabilities predicted from brain for coat and celery

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coat

celery

top 10 words in brain distribution (in article):
wear design century woman clothe term world type dress fashion top 10 words in brain distribution (in article):
blade form head produce handle size human time century shape

top 10 words in brain distribution (not in article):
fuel engine horse gas energy power city oil hydrogen state top 10 words in brain distribution (not in article):
cell iron fuel body engine steel type muscle design energy

times more probable under coat 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 coat'" is a long garment worn by both men and women, for warmth, protection or fashion. Coats typically have long sleeves and open down the front, closing by means of buttons, zippers, hook-and-loop fasteners, toggles, a belt, or a combination of these. Other possible ornaments include collars and shoulder straps. History of the word 'coat'. The Persians, based in what is now Iran, introduced two garments to the history of clothing: trousers and seamed fitted coats. "Coat" is one of the earliest clothing category words in English, attested as far back as the early Middle Ages. ("See also" Clothing terminology.) An early use of "coat" in English is coat of mail (chainmail), a tunic-like garment of metal rings, usually knee- or mid-calf length. The medieval and renaissance coat (generally spelled "cote" by costume historians) is a midlength, sleeved men's outer garment, fitted to the waist and buttoned up the front, with a full skirt: in its essentials, not unlike the modern coat. By the eighteenth century, overcoats had begun to supplant capes and cloaks as outer wear, and by the mid-twentieth century the terms "jacket" and "coat" became confused for recent styles; the difference in use is still maintained for older garments. Coats, Jackets and Overcoats. In the early nineteenth century, coats were divided into under-coats and overcoats. The term under-coat is now archaic but denoted the fact that the expression "coat" could be both the outermost layer for outdoor wear (overcoat) or the coat worn under that (under-coat). However, the term "coat" is increasingly beginning to denote just the overcoat rather than the under-coat. The older usage of the word "coat" can still be found in the expression "to wear a coat and tie", which does not mean that wearer has on an overcoat. Nor do the terms "tailcoat" or "morning coat" denote types of overcoat. Indeed, an overcoat may be worn over the top of a tailcoat. In tailoring circles, the tailor who makes all types of coats is called a "coat maker". Similarly, in both British and American English, the term "sports coat" is used to denote a type of jacket not worn as outerwear (overcoat). The term "jacket" is a traditional term usually used to refer to a specific type of short under-coat. Typical modern jackets extend only to the upper thigh in length, whereas older coats such as tailcoats are usually of knee length. The modern jacket worn with a suit is traditionally called a "lounge coat" (or a "lounge jacket") in British English and a "sack coat" in American English. The American English term is rarely used today. Traditionally, all men dressed in a "coat and tie", although this has become gradually less widespread since around the 1960s. Because the basic pattern for the stroller (black jacket worn with striped trousers in British English) and dinner jacket (tuxedo in American English) are the same as lounge coats, tailors traditionally call both of these special types of jackets a "coat". An overcoat is a long coat (at least mid-calf) designed to be worn as the outermost garment worn as outdoor wear; while this use is still maintained in some places, particularly in Britain, elsewhere the term "coat" is commonly used mainly denote only the overcoat, and not the under-coat. A "topcoat" is a slightly shorter overcoat, if any distinction is to be made. Overcoats worn over the top of knee length coats (under-coats) such as frock coats, dress coats, and morning coats are cut to be a little longer than the under-coat so as to completely cover it, as well as being large enough to accommodate the coat underneath. Coats of the 18th and 19th centuries. Some of these styles are still worn. Note that for this period, only coats of the under-coat variety are listed, and overcoats are excluded. Modern coats. The terms "coat" and "jacket" are used variously around the world, and we treat modern clothes as jackets. References. General: Picken, Mary Brooks: "The Fashion Dictionary", Funk and Wagnalls, 1957. (1973 edition ISBN 0-308-10052-2) "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.

coat	celery
top 10 words in brain distribution (in article): wear design century woman clothe term world type dress fashion	top 10 words in brain distribution (in article): blade form head produce handle size human time century shape
top 10 words in brain distribution (not in article): fuel engine horse gas energy power city oil hydrogen state	top 10 words in brain distribution (not in article): cell iron fuel body engine steel type muscle design energy
times more probable under coat 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 coat'" is a long garment worn by both men and women, for warmth, protection or fashion. Coats typically have long sleeves and open down the front, closing by means of buttons, zippers, hook-and-loop fasteners, toggles, a belt, or a combination of these. Other possible ornaments include collars and shoulder straps. History of the word 'coat'. The Persians, based in what is now Iran, introduced two garments to the history of clothing: trousers and seamed fitted coats. "Coat" is one of the earliest clothing category words in English, attested as far back as the early Middle Ages. ("See also" Clothing terminology.) An early use of "coat" in English is coat of mail (chainmail), a tunic-like garment of metal rings, usually knee- or mid-calf length. The medieval and renaissance coat (generally spelled "cote" by costume historians) is a midlength, sleeved men's outer garment, fitted to the waist and buttoned up the front, with a full skirt: in its essentials, not unlike the modern coat. By the eighteenth century, overcoats had begun to supplant capes and cloaks as outer wear, and by the mid-twentieth century the terms "jacket" and "coat" became confused for recent styles; the difference in use is still maintained for older garments. Coats, Jackets and Overcoats. In the early nineteenth century, coats were divided into under-coats and overcoats. The term under-coat is now archaic but denoted the fact that the expression "coat" could be both the outermost layer for outdoor wear (overcoat) or the coat worn under that (under-coat). However, the term "coat" is increasingly beginning to denote just the overcoat rather than the under-coat. The older usage of the word "coat" can still be found in the expression "to wear a coat and tie", which does not mean that wearer has on an overcoat. Nor do the terms "tailcoat" or "morning coat" denote types of overcoat. Indeed, an overcoat may be worn over the top of a tailcoat. In tailoring circles, the tailor who makes all types of coats is called a "coat maker". Similarly, in both British and American English, the term "sports coat" is used to denote a type of jacket not worn as outerwear (overcoat). The term "jacket" is a traditional term usually used to refer to a specific type of short under-coat. Typical modern jackets extend only to the upper thigh in length, whereas older coats such as tailcoats are usually of knee length. The modern jacket worn with a suit is traditionally called a "lounge coat" (or a "lounge jacket") in British English and a "sack coat" in American English. The American English term is rarely used today. Traditionally, all men dressed in a "coat and tie", although this has become gradually less widespread since around the 1960s. Because the basic pattern for the stroller (black jacket worn with striped trousers in British English) and dinner jacket (tuxedo in American English) are the same as lounge coats, tailors traditionally call both of these special types of jackets a "coat". An overcoat is a long coat (at least mid-calf) designed to be worn as the outermost garment worn as outdoor wear; while this use is still maintained in some places, particularly in Britain, elsewhere the term "coat" is commonly used mainly denote only the overcoat, and not the under-coat. A "topcoat" is a slightly shorter overcoat, if any distinction is to be made. Overcoats worn over the top of knee length coats (under-coats) such as frock coats, dress coats, and morning coats are cut to be a little longer than the under-coat so as to completely cover it, as well as being large enough to accommodate the coat underneath. Coats of the 18th and 19th centuries. Some of these styles are still worn. Note that for this period, only coats of the under-coat variety are listed, and overcoats are excluded. Modern coats. The terms "coat" and "jacket" are used variously around the world, and we treat modern clothes as jackets. References. General: Picken, Mary Brooks: "The Fashion Dictionary", Funk and Wagnalls, 1957. (1973 edition ISBN 0-308-10052-2)	"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.