Desert Animal Pictures
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reference to desert animals.A camel is an even-toed ungulate within the genus Camelus, bearing distinctive fatty deposits known as "humps" on its back. The two surviving species of camel are the dromedary, or one-humped camel (C. dromedarius), which inhabits the Middle East and the Horn of Africa; and the bactrian, or two-humped camel (C. bactrianus), which inhabits Central Asia. Both species have been domesticated; they provide milk, meat, hair for textiles or goods such as felted pouches, and are working animals with tasks ranging from human transport to bearing loads.Camels are able to withstand changes in body temperature and water consumption that would kill most other animals. Their temperature ranges from 34 °C (93 °F) at dawn and steadily increases to 40 °C (104 °F) by sunset, before they cool off at night again.Maintaining the brain temperature within certain limits is critical for animals; to assist this, camels have a rete mirabile, a complex of arteries and veins lying very close to each other which utilizes countercurrent blood flow to cool blood flowing to the brain.Camels rarely sweat, even when ambient temperatures reach 49 °C (120 °F).Any sweat that does occur evaporates at the skin level rather than at the surface of their coat; the heat of vaporization therefore comes from body heat rather than ambient heat. Camels can withstand losing 25% of their body weight to sweating, whereas most other mammals can withstand only about 12–14% dehydration before cardiac failure results from circulatory disturbance.Camel milk cannot be made into butter by the traditional churning method. It can be made if it is soured first, churned, and a clarifying agent is then added.Until recently, camel milk could not be made into camel cheese because rennet was unable to coagulate the milk proteins to allow the collection of curds.Developing less wasteful uses of the milk, the FAO commissioned Professor J.P. Ramet of the École Nationale Supérieure d'Agronomie et des Industries Alimentaires, who was able to produce curdling by the addition of calcium phosphate and vegetable rennet.The cheese produced from this process has low levels of cholesterol and is easy to digest, even for the lactose intolerant.The sale of camel cheese is limited owing to the small output of the few dairies producing camel cheese and the absence of camel cheese in local (West African) markets.Cheese imports from countries that traditionally breed camels are difficult to obtain due to restrictions on dairy imports from these regions.
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