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| The dog'" ("Canis lupus familiaris",) is a domesticated subspecies of the gray wolf, a member of the Canidae family of the order Carnivora. The term is used for both feral and pet varieties. The domestic dog has been one of the most widely kept working and companion animals in human history. The domestication of the gray wolf took place in a handful of events roughly 15,000 years ago in central Asia. The dog quickly became ubiquitous across culture in all parts of the world, and was extremely valuable to early human settlements. For instance, it is believed that the successful emigration across the Bering Strait might not have been possible without sled dogs. As a result of the domestication process, the dog developed a sophisticated intelligence that includes unparalleled social cognition and a simple theory of mind that is important to their interaction with humans. These social skills have helped the dog to perform in myriad roles, such as hunting, herding, protection, and, more recently, assisting handicapped individuals. Currently, there are estimated to be 400 million dogs in the world. Over the 15,000 year span that the dog had been domesticated, it diverged into only a handful of landraces, groups of similar animals whose morphology and behavior have been shaped by environmental factors and functional roles. Humans did not take an active, intentional role in this process until the last few hundred years. As the modern understanding of genetics developed, humans began to intentionally breed dogs for a wide range of specific traits. Through this process, the dog has developed into hundreds of varied breeds, and shows more behavioral and morphological variation than any other land mammal. For example, height measured to the withers ranges from a few inches in the Chihuahua to a few feet in the Irish Wolfhound; color varies from white through grays (usually called "blue'") to black, and browns from light (tan) to dark ("red" or "chocolate") in a wide variation of patterns; coats can be short or long, coarse-haired to wool-like, straight, curly, or smooth. It is common for most breeds to shed this coat, but non-shedding breeds are also popular. Etymology and related terminology. "Dog" is the common use term that refers to members of the subspecies "Canis lupus familiaris". The term is sometimes used to refer to a wider range of species: it can be used to refer to any mammal belonging to the family Canidae, which includes wolves, foxes, jackals, and coyotes; it can be used to refer to the subfamily of Caninae, or the genus Canis, also often called the "true dogs". Some members of the family have "dog" in their common names, such as the raccoon dog and the African wild dog. A few animals have "dog" in their common names but are not canids, such as the prairie dog and the dog fish. The English word "dog" can be traced back to the Old English "docga", a "powerful breed of canine". The term may derive from Proto-Germanic "*dukkōn", represented in Old English "finger-docce" ("finger-muscle"). Due to the linguistically archaic structure of the word, the term "dog" may ultimately derive from the earliest layer of Proto-Indo-European vocabulary, reflecting the role of the dog as the earliest domesticated animal. The English word "hound", which refers to a specific breed group in English, means "dog" in general in other Germanic languages; it is cognate to German "hund", Dutch "hond", common Scandinavian "hund", and Icelandic "hundur". "Hound" itself is derived from the Proto-Indo-European "*kwon-", which is also the direct root of the Greek κυων (kuōn) and the indirect root of the Latin "canis" through the variant form "*kani-". In breeding circles, a male canine is referred to as a "dog", while a female is called a "bitch". A group of offspring is a "litter". The father of a litter is called the "sire", and the mother is called the "dam". Offspring are generally called "pups" or "puppies" until they are about a year old. The process of birth is "whelping". Taxonomy and evolution. The domestic dog was originally classified as "Canis familiaris" and "Canis familiarus domesticus" by Linnaeus in 1758, and is currently classified as "Canis lupus familiaris", a subspecies of the gray wolf "Canis lupus", by the Smithsonian Institution and the American Society of Mammalogists. Overwhelming evidence from behavior, vocalizations, morphology, and molecular biology led to the contemporary scientific understanding that a single species, the gray wolf, is the common ancestor for all breeds of domestic dogs, however the timeframe and mechanisms by which dogs diverged are controversial. The current consensus among biologists and archaeologists is that no one can be sure when dogs were domesticated. There is conclusive evidence that dogs genetically diverged from their wolf ancestors at least 15,000 years ago but most believe domestication to have occurred much earlier. The evidence cited for an earlier divergence comes from archaeological findings and mitochondrial DNA studies, both of which are inconclusive. The archaeological evidence demonstrates that the domestication of dogs occurred prior to 15,000 years ago. Some genetic evidence indicates that the domestication of dogs from their wolf ancestors began in the late Upper Paleolithic close to the Pleistocene Holocene boundary, between 17,000 and 14,000 years ago. The earliest dog fossils, two large skulls from Russia and a mandible from Germany, date from roughly 14,000 years ago. Their likely ancestor is the large Eurasian wolf ("Canis lupus lupus"). Remains of smaller dogs from Natufian cave deposits in the Middle East have been dated to around 10,000 to 12,000 years ago. There is a great deal of archealogical evidence for dogs throughout Europe and Asia around this period and through the next two thousand years (roughly 8,000 to 10,000 years ago), with fossils uncovered in Germany, the French Alps, and Iraq, and cave paintings in Turkey. DNA studies have provided a wider range of possible divergence dates, from 15,000 to 40,000 years ago, to as much as 100,000 to 140,000 years ago. This evidence depends on a number of assumptions that others claim are violated. Genetic studies are based in comparisons of genetic diversity between species, and depend on a calibration date, such as the wolf-coyote divergence date, which is estimated to be roughly 1 million years ago. If this divergence date is closer to 750,000 or 2 million years ago, then genetic analyses would be interpreted very differently. Furthermore, it is believed that the genetic diversity of wolves has been in decline for the last 200 years, and that the genetic diversity of dogs has been reduced by selective breeding, which could bias DNA analyses to support an earlier divergence. The genetic evidence for the domestication event occurring in East Asia is also subject to violations of assumptions. These conclusions are based on the location of maximal genetic divergence, assumes that hybridization does not occur, and that breeds remain geographically localized. Although these assumptions hold for many species, there is good reason to believe that they do not hold for canines. Genetic analyses indicate all dogs are likely descended from a handful of domestication events with a small number of founding females, although there is evidence that domesticated dogs interbred with local populations of wild wolves on several occasions. Data suggests that dogs first diverged from wolves in East Asia, and that these domesticated dogs then quickly migrated throughout the world, reaching the North American continent around 8000 B.C. The oldest groups of dogs, which show the greatest genetic variability and are the most similar to their wolf ancestors, are primarily Asian and African breeds, including the Basenji, Saluki, Afghan Hound, Tibetan Terrier, Lhasa Apso, Chow Chow, Pekingese, Shar-Pei, Shi Tzu, Akita, Shiba Inu, Alaskan Malamute, Siberian Husky, and Samoyed. Some breeds that were thought to be very old, such as the Pharaoh Hound, Ibizan Hound, and Norwegian Elkhound, are now known to have been recreated more recently. There is a great deal of controversy surrounding the evolutionary framework for the domestication of dogs. At least three early species of the "Homo" genus began spreading out of Africa roughly 400,000 years ago, and thus lived for a considerable period in contact with canine species. Despite this, there is no evidence of any adaptation of these canine species to the presence of the close relatives of modern man. If dogs were domesticated, as believed, roughly 15,000 years ago, the event (or events) would have coincided with a large expansion in human territory and the development of agriculture. This has led some biologists to suggest that one of the forces that led to the domestication of dogs was a shift in human lifestyle in the form of established human settlements. Permanent settlements would have coincided with a greater amount of disposable food and would have created a barrier between wild and anthropogenic canine populations. Biology. Domestic dogs have been selectively bred for millennia for various behaviors, sensory capabilities, and physical attributes. Modern dog breeds show more variation in size, appearance, and behavior than any other domestic animal. Nevertheless, their morphology is based on that of their wild ancestors, gray wolves. Dogs are predators and scavengers, and like many other predatory mammals, the dog has powerful muscles, fused wrist bones, a cardiovascular system that supports both sprinting and endurance, and teeth for catching and tearing. Dogs are highly variable in height and weight. The smallest known dog was a Yorkshire Terrier, who stood only 6.3 cm (2.5 in) at the shoulder, 9.5 cm (3.75 in) in length along the head-and-body, and weighed only 113 grams (4 ounces). The largest known dog was an English Mastiff which weighed 155.6 kg (343 lbs) and was 250 cm (8.2 feet) from the snout to the tail. The tallest dog is a Great Dane that stands 106.7 cm (42.2 in) at the shoulder. Sight. The dog's visual system is engineered to serve the purposes of a hunter. While a dog's visual acuity is poor (that of a poodle's has been estimated to translate to a Snellen rating of 20 75), their visual discrimination for moving objects is very high; dogs have been shown to be able to discriminate between humans (i.e., identifying their owner) from distances up to a mile. As crepuscular hunters, dogs often rely on their vision in low light situations: they have very large pupils, a high density of rods in the fovea, an increased flicker rate, and a tapetum lucidum. The tapetum is a reflective surface behind the retina that reflects light back to give the photoreceptors a second chance to catch the photons. Like most mammals, dogs are dichromats and have color vision equivalent to red-green color blindness in humans. The eyes of different breeds of dogs have different shapes, dimensions, and retina configurations. Many long-nosed breeds have a "visual streak" — a wide foveal region that runs across the width of the retina and gives them a very wide field of excellent vision. Some long-muzzled breeds, particularly the sighthounds, have a field of vision up to 270° (compared to 180° for humans). Short-nosed breeds, on the other hand, have an "area centralis": a central patch with up to three times the density of nerve endings as the visual streak, giving them detailed sight much more like a human's. Some broad-headed breeds with short noses have a field of vision similar to that of humans. Most breeds have good vision, but some show a genetic predisposition for myopia — such as Rottweilers, where one out of every two has been found to be myopic. Hearing. The frequency range of dog hearing is approximately 40 Hz to 60,000 Hz, which means that dogs can detect sounds outside both ends of the human auditory spectrum. Additionally, dogs have ear mobility which allows them to rapidly pinpoint the exact location of a sound. Eighteen or more muscles can tilt, rotate, raise, or lower a dog's ear. A dog can identify a sound's location much faster than a human can, as well as hear sounds at four times the distance. Smell. While the human brain is dominated by a large visual cortex, the dog brain is largely dominated by an olfactory cortex. The olfactory bulb in dogs is roughly forty times bigger than the olfactory bulb in humans, relative to total brain size, with 125 to 220 million smell-sensitive receptors. The bloodhound exceeds this standard with nearly 300 million receptors. Dogs can discriminate odors at concentrations nearly 100 million times lower than humans can. Coat. The coats of domestic dogs are either "double", made up of a coarse topcoat and a soft undercoat, like a wolf, or "single", with the topcoat only. Dogs with double coats tend to originate in colder climates. Domestic dogs often display the remnants of countershading, a common natural camouflage pattern. The general theory of countershading is that an animal that is lit from above will appear lighter on its upper half and darker on its lower half, where it will usually be in its own shade. This is a pattern that predators can learn to watch for. A countershaded animal will have dark coloring on its upper surfaces and light coloring below, which reduces its general visibility. Thus many breeds will have an occasional "blaze", stripe, or "star" of white fur on their chest or underside. Tail. There are many different shapes for dog tails: straight, straight up, sickle, curled, or cork-screw. In some breeds, the tail is traditionally docked to avoid injuries (especially for hunting dogs). In some breeds, puppies can be born with a short tail or no tail at all. This occurs more frequently in those breeds that are frequently docked and thus have no breed standard regarding the tail. Types and breeds. While all dogs are genetically very similar, natural selection and selective breeding have reinforced certain characteristics in certain populations of dogs, giving rise to dog types and dog breeds. Dog types are broad categories based on function, genetics, or characteristics. Dog breeds are groups of animals that possess a set of inherited characteristics that distinguishes them from other animals within the same species. Modern dog breeds are non-scientific classifications of dogs kept by modern kennel clubs. Purebred dogs of one breed are genetically distinguishable from purebred dogs of other breeds, but the means by which kennel clubs classify dogs is unsystematic. Systematic analyses of the dog genome has revealed only four major types of dogs that can be said to be statistically distinct. These include the "old world dogs" (e.g., Malamute and Shar-Pei), "Mastiff"-type (e.g., Labrador Retriever), "herding"-type (e.g., St. Bernard), and "all others" (also called "modern"- or "hunting"-type). Health. Dogs are susceptible to various diseases, ailments, and poisons, some of which can affect humans. To defend against many common diseases, dogs are often vaccinated. Some breeds of dogs are prone to certain genetic ailments such as elbow or hip dysplasia, blindness, deafness, pulmonic stenosis, cleft palate, and trick knees. Two serious medical conditions particularly affecting dogs are pyometra, affecting unspayed females of all types and ages, and bloat, which affects the larger breeds or deep-chested dogs. Both of these are acute conditions, and can kill rapidly. Dogs are also susceptible to parasites such as fleas, ticks, and mites, as well as hookworms, tapeworms, roundworms, and heartworms. Dogs are also vulnerable to some of the same health conditions as humans, including diabetes, dental and heart disease, epilepsy, cancer, hypothyroidism, and arthritis. Mortality. The typical lifespan of dogs varies widely among breeds, but for most the median longevity, the age at which half the dogs in a population have died and half are still alive, ranges from 10 to 13 years. Individual dogs may live well beyond the median of their breed. The breed with the shortest lifespan (among breeds for which there is a questionnaire survey with a reasonable sample size) is the Dogue de Bordeaux, with a median longevity of about 5.2 years, but several breeds, including Miniature Bull Terriers, Bulldogs, Nova Scotia Duck-Tolling Retrievers, Bloodhounds, Irish Wolfhounds, Greater Swiss Mountain Dogs, Great Danes, and Mastiffs, are nearly as short-lived, with median longevities of 6 to 7 years. The longest-lived breeds, including Toy Poodles, Border Terriers, Miniature Dachshunds, Miniature Poodles, and Tibetan Spaniels, have median longevities of 14 to 15 years. The median longevity of mixed breed dogs, taken as an average of all sizes, is one or more years longer than that of purebred dogs when all breeds are averaged. The dog widely reported to be the longest-lived is "Bluey," who died in 1939 and was claimed to be 29.5 years old at the time of his death; however, the Bluey record is anecdotal and unverified. The longest verified records are of dogs living for 24 years. Predation. Although wild dogs, like wolves, are apex predators, they can be killed in territory disputes with wild animals. Furthermore, in areas where both dogs and other large predators live, dogs can be a major food source for big cats or canines. Reports from Croatia indicate that dogs are killed more frequently than sheep. Wolves in Russia apparently limit feral dog populations. In Wisconsin, more compensation has been paid for dog losses than livestock. Some wolf pairs have been reported to prey on dogs by having one wolf lure the dog out into heavy brush where the second animal waits in ambush. In some instances, wolves have displayed an uncharacteristic fearlessness of humans and buildings when attacking dogs, to the extent that they have to be beaten off or killed. Coyotes and big cats have also been known to attack dogs. Leopards in particular are known to have a predilection for dogs, and have been recorded to kill and consume them regardless of the dog's size or ferocity. Tigers in Manchuria, Indochina, Indonesia, and Malaysia, are reputed to kill dogs with the same vigor as leopards. Striped Hyenas are major predators of village dogs in Turkmenistan, India, and the Caucasus. Diet. Despite its | 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. |