Sensory Survival Analysis San Bernardino California

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Survival skills in San Bernardino are techniques that a person may use in order to sustain life in any type of natural environment or built environment. These techniques are meant to provide basic necessities for human life which include water, food, and shelter. The skills also support proper knowledge and interactions with animals and plants to promote the sustaining of life over a period of time. Practicing with a survival suit An immersion suit, or survival suit is a special type of waterproof dry suit that protects the wearer from hypothermia from immersion in cold water, after abandoning a sinking or capsized vessel, especially in the open ocean.

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Survival skills are often associated with the need to survive in a disaster situation in San Bernardino .

[1] Survival skills are often basic ideas and abilities that ancients invented and used themselves for thousands of years.

[2] Outdoor activities such as hiking, backpacking, horseback riding, fishing, and hunting all require basic wilderness survival skills, especially in handling emergency situations. Bush-craft and primitive living are most often self-implemented, but require many of the same skills.

Survival of the fittest

Last Day On Earth Survival Cheats And Hacks Jump to navigation Jump to search Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B. oleracea var. oleracea, and belongs to the "cole crops", meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). Brassica rapa is commonly named Chinese, celery or napa cabbage and has many of the same uses. Cabbage is high in nutritional value. Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple or white. Smooth-leafed, firm-headed green cabbages are the most common. Smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colors are rarer. It is a multi-layered vegetable. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. As of 2012[update], the heaviest cabbage was 62.71 kilograms (138.25 lb). Cabbage was most likely domesticated somewhere in Europe before 1000 BC, although savoys were not developed until the 16th century AD. By the Middle Ages, cabbage had become a prominent part of European cuisine. Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. Cabbages are prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, sautéed, braised, or eaten raw. Cabbage is a good source of vitamin K, vitamin C and dietary fiber. The Food and Agriculture Organization of the United Nations (FAO) reported that world production of cabbage and other brassicas for 2014 was 71.8 million metric tonnes, with China accounting for 47% of the world total. Cabbage Cabbage (Brassica oleracea or B. oleracea var. capitata,[1] var. tuba, var. sabauda[2] or var. acephala)[3] is a member of the genus Brassica and the mustard family, Brassicaceae. Several other cruciferous vegetables (sometimes known as cole crops[2]) are considered cultivars of B. oleracea, including broccoli, collard greens, brussels sprouts, kohlrabi and sprouting broccoli. All of these developed from the wild cabbage B. oleracea var. oleracea, also called colewort or field cabbage. This original species evolved over thousands of years into those seen today, as selection resulted in cultivars having different characteristics, such as large heads for cabbage, large leaves for kale and thick stems with flower buds for broccoli.[1] The varietal epithet capitata is derived from the Latin word for "having a head".[4] B. oleracea and its derivatives have hundreds of common names throughout the world.[5] "Cabbage" was originally used to refer to multiple forms of B. oleracea, including those with loose or non-existent heads.[6] A related species, Brassica rapa, is commonly named Chinese, napa or celery cabbage, and has many of the same uses.[7] It is also a part of common names for several unrelated species. These include cabbage bark or cabbage tree (a member of the genus Andira) and cabbage palms, which include several genera of palms such as Mauritia, Roystonea oleracea, Acrocomia and Euterpe oenocarpus.[8][9] The original family name of brassicas was Cruciferae, which derived from the flower petal pattern thought by medieval Europeans to resemble a crucifix.[10] The word brassica derives from bresic, a Celtic word for cabbage.[6] Many European and Asiatic names for cabbage are derived from the Celto-Slavic root cap or kap, meaning "head".[11] The late Middle English word cabbage derives from the word caboche ("head"), from the Picard dialect of Old French. This in turn is a variant of the Old French caboce.[12] Through the centuries, "cabbage" and its derivatives have been used as slang for numerous items, occupations and activities. Cash and tobacco have both been described by the slang "cabbage", while "cabbage-head" means a fool or stupid person and "cabbaged" means to be exhausted or, vulgarly, in a vegetative state.[13] The cabbage inflorescence, which appears in the plant's second year of growth, features white or yellow flowers, each with four perpendicularly arranged petals. Cabbage seedlings have a thin taproot and cordate (heart-shaped) cotyledon. The first leaves produced are ovate (egg-shaped) with a lobed petiole. Plants are 40–60 cm (16–24 in) tall in their first year at the mature vegetative stage, and 1.5–2.0 m (4.9–6.6 ft) tall when flowering in the second year.[14] Heads average between 0.5 and 4 kg (1 and 8 lb), with fast-growing, earlier-maturing varieties producing smaller heads.[15] Most cabbages have thick, alternating leaves, with margins that range from wavy or lobed to highly dissected; some varieties have a waxy bloom on the leaves. Plants have root systems that are fibrous and shallow.[10] About 90 percent of the root mass is in the upper 20–30 cm (8–12 in) of soil; some lateral roots can penetrate up to 2 m (6.6 ft) deep.[14] The inflorescence is an unbranched and indeterminate terminal raceme measuring 50–100 cm (20–40 in) tall,[14] with flowers that are yellow or white. Each flower has four petals set in a perpendicular pattern, as well as four sepals, six stamens, and a superior ovary that is two-celled and contains a single stigma and style. Two of the six stamens have shorter filaments. The fruit is a silique that opens at maturity through dehiscence to reveal brown or black seeds that are small and round in shape. Self-pollination is impossible, and plants are cross-pollinated by insects.[10] The initial leaves form a rosette shape comprising 7 to 15 leaves, each measuring 25–35 cm (10–14 in) by 20–30 cm (8–12 in);[14] after this, leaves with shorter petioles develop and heads form through the leaves cupping inward.[2] Many shapes, colors and leaf textures are found in various cultivated varieties of cabbage. Leaf types are generally divided between crinkled-leaf, loose-head savoys and smooth-leaf firm-head cabbages, while the color spectrum includes white and a range of greens and purples. Oblate, round and pointed shapes are found.[16] Cabbage has been selectively bred for head weight and morphological characteristics, frost hardiness, fast growth and storage ability. The appearance of the cabbage head has been given importance in selective breeding, with varieties being chosen for shape, color, firmness and other physical characteristics.[17] Breeding objectives are now focused on increasing resistance to various insects and diseases and improving the nutritional content of cabbage.[18] Scientific research into the genetic modification of B. oleracea crops, including cabbage, has included European Union and United States explorations of greater insect and herbicide resistance.[19] Cabbage with Moong-dal Curry Although cabbage has an extensive history,[20] it is difficult to trace its exact origins owing to the many varieties of leafy greens classified as "brassicas".[21] The wild ancestor of cabbage, Brassica oleracea, originally found in Britain and continental Europe, is tolerant of salt but not encroachment by other plants and consequently inhabits rocky cliffs in cool damp coastal habitats,[22] retaining water and nutrients in its slightly thickened, turgid leaves. According to the triangle of U theory of the evolution and relationships between Brassica species, B. oleracea and other closely related kale vegetables (cabbages, kale, broccoli, Brussels sprouts, and cauliflower) represent one of three ancestral lines from which all other brassicas originated.[23] Cabbage was probably domesticated later in history than Near Eastern crops such as lentils and summer wheat. Because of the wide range of crops developed from the wild B. oleracea, multiple broadly contemporaneous domestications of cabbage may have occurred throughout Europe. Nonheading cabbages and kale were probably the first to be domesticated, before 1000 BC,[24] by the Celts of central and western Europe.[6] Unidentified brassicas were part of the highly conservative unchanging Mesopotamian garden repertory.[25] It is believed that the ancient Egyptians did not cultivate cabbage,[26] which is not native to the Nile valley, though a word shaw't in Papyrus Harris of the time of Ramesses III, has been interpreted as "cabbage".[27] Ptolemaic Egyptians knew the cole crops as gramb, under the influence of Greek krambe, which had been a familiar plant to the Macedonian antecedents of the Ptolemies;[27] By early Roman times Egyptian artisans and children were eating cabbage and turnips among a wide variety of other vegetables and pulses.[28] The ancient Greeks had some varieties of cabbage, as mentioned by Theophrastus, although whether they were more closely related to today's cabbage or to one of the other Brassica crops is unknown.[24] The headed cabbage variety was known to the Greeks as krambe and to the Romans as brassica or olus;[29] the open, leafy variety (kale) was known in Greek as raphanos and in Latin as caulis.[29] Chrysippus of Cnidos wrote a treatise on cabbage, which Pliny knew,[30] but it has not survived. The Greeks were convinced that cabbages and grapevines were inimical, and that cabbage planted too near the vine would impart its unwelcome odor to the grapes; this Mediterranean sense of antipathy survives today.[31] Brassica was considered by some Romans a table luxury,[32] although Lucullus considered it unfit for the senatorial table.[33] The more traditionalist Cato the Elder, espousing a simple, Republican life, ate his cabbage cooked or raw and dressed with vinegar; he said it surpassed all other vegetables, and approvingly distinguished three varieties; he also gave directions for its medicinal use, which extended to the cabbage-eater's urine, in which infants might be rinsed.[34] Pliny the Elder listed seven varieties, including Pompeii cabbage, Cumae cabbage and Sabellian cabbage.[26] According to Pliny, the Pompeii cabbage, which could not stand cold, is "taller, and has a thick stock near the root, but grows thicker between the leaves, these being scantier and narrower, but their tenderness is a valuable quality".[32] The Pompeii cabbage was also mentioned by Columella in De Re Rustica.[32] Apicius gives several recipes for cauliculi, tender cabbage shoots. The Greeks and Romans claimed medicinal usages for their cabbage varieties that included relief from gout, headaches and the symptoms of poisonous mushroom ingestion.[35] The antipathy towards the vine made it seem that eating cabbage would enable one to avoid drunkenness.[36] Cabbage continued to figure in the materia medica of antiquity as well as at table: in the first century AD Dioscorides mentions two kinds of coleworts with medical uses, the cultivated and the wild,[11] and his opinions continued to be paraphrased in herbals right through the 17th century. At the end of Antiquity cabbage is mentioned in De observatione ciborum ("On the Observance of Foods") of Anthimus, a Greek doctor at the court of Theodoric the Great, and cabbage appears among vegetables directed to be cultivated in the Capitulare de villis, composed c. 771-800 that guided the governance of the royal estates of Charlemagne. In Britain, the Anglo-Saxons cultivated cawel.[37] When round-headed cabbages appeared in 14th-century England they were called cabaches and caboches, words drawn from Old French and applied at first to refer to the ball of unopened leaves,[38] the contemporaneous recipe that commences "Take cabbages and quarter them, and seethe them in good broth",[39] also suggests the tightly headed cabbage. Harvesting cabbage, Tacuinum Sanitatis, 15th century. Manuscript illuminations show the prominence of cabbage in the cuisine of the High Middle Ages,[21] and cabbage seeds feature among the seed list of purchases for the use of King John II of France when captive in England in 1360,[40] but cabbages were also a familiar staple of the poor: in the lean year of 1420 the "Bourgeois of Paris" noted that "poor people ate no bread, nothing but cabbages and turnips and such dishes, without any bread or salt".[41] French naturalist Jean Ruel made what is considered the first explicit mention of head cabbage in his 1536 botanical treatise De Natura Stirpium, referring to it as capucos coles ("head-coles"),[42] Sir Anthony Ashley, 1st Baronet, did not disdain to have a cabbage at the foot of his monument in Wimborne St Giles.[43] In Istanbul Sultan Selim III penned a tongue-in-cheek ode to cabbage: without cabbage, the halva feast was not complete.[44] Cabbages spread from Europe into Mesopotamia and Egypt as a winter vegetable, and later followed trade routes throughout Asia and the Americas.[24] The absence of Sanskrit or other ancient Eastern language names for cabbage suggests that it was introduced to South Asia relatively recently.[6] In India, cabbage was one of several vegetable crops introduced by colonizing traders from Portugal, who established trade routes from the 14th to 17th centuries.[45] Carl Peter Thunberg reported that cabbage was not yet known in Japan in 1775.[11] Many cabbage varieties—including some still commonly grown—were introduced in Germany, France, and the Low Countries.[6] During the 16th century, German gardeners developed the savoy cabbage.[46] During the 17th and 18th centuries, cabbage was a food staple in such countries as Germany, England, Ireland and Russia, and pickled cabbage was frequently eaten.[47] Sauerkraut was used by Dutch, Scandinavian and German sailors to prevent scurvy during long ship voyages.[48] Jacques Cartier first brought cabbage to the Americas in 1541–42, and it was probably planted by the early English colonists, despite the lack of written evidence of its existence there until the mid-17th century. By the 18th century, it was commonly planted by both colonists and native American Indians.[6] Cabbage seeds traveled to Australia in 1788 with the First Fleet, and were planted the same year on Norfolk Island. It became a favorite vegetable of Australians by the 1830s and was frequently seen at the Sydney Markets.[46] There are several Guinness Book of World Records entries related to cabbage. These include the heaviest cabbage, at 57.61 kilograms (127.0 lb),[49] heaviest red cabbage, at 19.05 kilograms (42.0 lb),[50] longest cabbage roll, at 15.37 meters (50.4 ft),[51] and the largest cabbage dish, at 925.4 kilograms (2,040 lb).[52] In 2012, Scott Robb of Palmer, Alaska, broke the world record for heaviest cabbage at 62.71 kilograms (138.25 lb).[53] A cabbage field Cabbage is generally grown for its densely leaved heads, produced during the first year of its biennial cycle. Plants perform best when grown in well-drained soil in a location that receives full sun. Different varieties prefer different soil types, ranging from lighter sand to heavier clay, but all prefer fertile ground with a pH between 6.0 and 6.8.[54] For optimal growth, there must be adequate levels of nitrogen in the soil, especially during the early head formation stage, and sufficient phosphorus and potassium during the early stages of expansion of the outer leaves.[55] Temperatures between 4 and 24 °C (39 and 75 °F) prompt the best growth, and extended periods of higher or lower temperatures may result in premature bolting (flowering).[54] Flowering induced by periods of low temperatures (a process called vernalization) only occurs if the plant is past the juvenile period. The transition from a juvenile to adult state happens when the stem diameter is about 6 mm (0.24 in). Vernalization allows the plant to grow to an adequate size before flowering. In certain climates, cabbage can be planted at the beginning of the cold period and survive until a later warm period without being induced to flower, a practice that was common in the eastern US.[56] Green and purple cabbages Plants are generally started in protected locations early in the growing season before being transplanted outside, although some are seeded directly into the ground from which they will be harvested.[15] Seedlings typically emerge in about 4–6 days from seeds planted 1.3 cm (0.5 in) deep at a soil temperature between 20 and 30 °C (68 and 86 °F).[57] Growers normally place plants 30 to 61 cm (12 to 24 in) apart.[15] Closer spacing reduces the resources available to each plant (especially the amount of light) and increases the time taken to reach maturity.[58] Some varieties of cabbage have been developed for ornamental use; these are generally called "flowering cabbage". They do not produce heads and feature purple or green outer leaves surrounding an inner grouping of smaller leaves in white, red, or pink.[15] Early varieties of cabbage take about 70 days from planting to reach maturity, while late varieties take about 120 days.[59] Cabbages are mature when they are firm and solid to the touch. They are harvested by cutting the stalk just below the bottom leaves with a blade. The outer leaves are trimmed, and any diseased, damaged, or necrotic leaves are removed.[60] Delays in harvest can result in the head splitting as a result of expansion of the inner leaves and continued stem growth.[61] Factors that contribute to reduced head weight include: growth in the compacted soils that result from no-till farming practices, drought, waterlogging, insect and disease incidence, and shading and nutrient stress caused by weeds.[55] When being grown for seed, cabbages must be isolated from other B. oleracea subspecies, including the wild varieties, by 0.8 to 1.6 km (0.5 to 1 mi) to prevent cross-pollination. Other Brassica species, such as B. rapa, B. juncea, B. nigra, B. napus and Raphanus sativus, do not readily cross-pollinate.[62] White cabbage There are several cultivar groups of cabbage, each including many cultivars: Some sources only delineate three cultivars: savoy, red and white, with spring greens and green cabbage being subsumed into the latter.[63] See also: List of Lepidoptera that feed on Brassica Due to its high level of nutrient requirements, cabbage is prone to nutrient deficiencies, including boron, calcium, phosphorus and potassium.[54] There are several physiological disorders that can affect the postharvest appearance of cabbage. Internal tip burn occurs when the margins of inside leaves turn brown, but the outer leaves look normal. Necrotic spot is where there are oval sunken spots a few millimeters across that are often grouped around the midrib. In pepper spot, tiny black spots occur on the areas between the veins, which can increase during storage.[64] Fungal diseases include wirestem, which causes weak or dying transplants; Fusarium yellows, which result in stunted and twisted plants with yellow leaves; and blackleg (see Leptosphaeria maculans), which leads to sunken areas on stems and gray-brown spotted leaves.[65] The fungi Alternaria brassicae and A. brassicicola cause dark leaf spots in affected plants. They are both seedborne and airborne, and typically propagate from spores in infected plant debris left on the soil surface for up to twelve weeks after harvest. Rhizoctonia solani causes the post-emergence disease wirestem, resulting in killed seedlings ("damping-off"), root rot or stunted growth and smaller heads.[66] Cabbage moth damage to a savoy cabbage One of the most common bacterial diseases to affect cabbage is black rot, caused by Xanthomonas campestris, which causes chlorotic and necrotic lesions that start at the leaf margins, and wilting of plants. Clubroot, caused by the soilborne slime mold-like organism Plasmodiophora brassicae, results in swollen, club-like roots. Downy mildew, a parasitic disease caused by the oomycete Peronospora parasitica,[66] produces pale leaves with white, brownish or olive mildew on the lower leaf surfaces; this is often confused with the fungal disease powdery mildew.[65] Pests include root-knot nematodes and cabbage maggots, which produce stunted and wilted plants with yellow leaves; aphids, which induce stunted plants with curled and yellow leaves; harlequin bugs, which cause white and yellow leaves; thrips, which lead to leaves with white-bronze spots; striped flea beetles, which riddle leaves with small holes; and caterpillars, which leave behind large, ragged holes in leaves.[65] The caterpillar stage of the "small cabbage white butterfly" (Pieris rapae), commonly known in the United States as the "imported cabbage worm", is a major cabbage pest in most countries. The large white butterfly (Pieris brassicae) is prevalent in eastern European countries. The diamondback moth (Plutella xylostella) and the cabbage moth (Mamestra brassicae) thrive in the higher summer temperatures of continental Europe, where they cause considerable damage to cabbage crops.[67] The cabbage looper (Trichoplusia ni) is infamous in North America for its voracious appetite and for producing frass that contaminates plants.[68] In India, the diamondback moth has caused losses up to 90 percent in crops that were not treated with insecticide.[69] Destructive soil insects include the cabbage root fly (Delia radicum) and the cabbage maggot (Hylemya brassicae), whose larvae can burrow into the part of plant consumed by humans.[67] Planting near other members of the cabbage family, or where these plants have been placed in previous years, can prompt the spread of pests and disease.[54] Excessive water and excessive heat can also cause cultivation problems.[65] In 2014, global production of cabbages (combined with other brassicas) was 71.8 million tonnes, led by China with 47% of the world total (table). Other major producers were India, Russia, and South Korea.[70] Cabbages sold for market are generally smaller, and different varieties are used for those sold immediately upon harvest and those stored before sale. Those used for processing, especially sauerkraut, are larger and have a lower percentage of water.[16] Both hand and mechanical harvesting are used, with hand-harvesting generally used for cabbages destined for market sales. In commercial-scale operations, hand-harvested cabbages are trimmed, sorted, and packed directly in the field to increase efficiency. Vacuum cooling rapidly refrigerates the vegetable, allowing for earlier shipping and a fresher product. Cabbage can be stored the longest at −1 to 2 °C (30 to 36 °F) with a humidity of 90–100 percent; these conditions will result in up to six months of longevity. When stored under less ideal conditions, cabbage can still last up to four months.[71] See also: List of cabbage dishes Cabbage consumption varies widely around the world: Russia has the highest annual per capita consumption at 20 kilograms (44 lb), followed by Belgium at 4.7 kilograms (10 lb), the Netherlands at 4.0 kilograms (8.8 lb), and Spain at 1.9 kilograms (4.2 lb). Americans consume 3.9 kilograms (8.6 lb) annually per capita.[35][72] Cabbage is prepared and consumed in many ways. The simplest options include eating the vegetable raw or steaming it, though many cuisines pickle, stew, sautée or braise cabbage.[21] Pickling is one of the most popular ways of preserving cabbage, creating dishes such as sauerkraut and kimchi,[15] although kimchi is more often made from Chinese cabbage (B. rapa).[21] Savoy cabbages are usually used in salads, while smooth-leaf types are utilized for both market sales and processing.[16] Bean curd and cabbage is a staple of Chinese cooking,[73] while the British dish bubble and squeak is made primarily with leftover potato and boiled cabbage and eaten with cold meat.[74] In Poland, cabbage is one of the main food crops, and it features prominently in Polish cuisine. It is frequently eaten, either cooked or as sauerkraut, as a side dish or as an ingredient in such dishes as bigos (cabbage, sauerkraut, meat, and wild mushrooms, among other ingredients) gołąbki (stuffed cabbage) and pierogi (filled dumplings). Other eastern European countries, such as Hungary and Romania, also have traditional dishes that feature cabbage as a main ingredient.[75] In India and Ethiopia, cabbage is often included in spicy salads and braises.[76] In the United States, cabbage is used primarily for the production of coleslaw, followed by market use and sauerkraut production.[35] The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur-containing glucosides. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages.[77] Cooked cabbage is often criticized for its pungent, unpleasant odor and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced.[78] Cabbage is a rich source of vitamin C and vitamin K, containing 44% and 72%, respectively, of the Daily Value (DV) per 100-gram amount (right table of USDA nutrient values).[79] Cabbage is also a moderate source (10–19% DV) of vitamin B6 and folate, with no other nutrients having significant content per 100-gram serving (table). Basic research on cabbage phytochemicals is ongoing to discern if certain cabbage compounds may affect health or have anti-disease effects. Such compounds include sulforaphane and other glucosinolates which may stimulate the production of detoxifying enzymes during metabolism.[80] Studies suggest that cruciferous vegetables, including cabbage, may have protective effects against colon cancer.[81] Cabbage is a source of indole-3-carbinol, a chemical under basic research for its possible properties.[82] In addition to its usual purpose as an edible vegetable, cabbage has been used historically as a medicinal herb for a variety of purported health benefits. For example, the Ancient Greeks recommended consuming the vegetable as a laxative,[42] and used cabbage juice as an antidote for mushroom poisoning,[83] for eye salves, and for liniments used to help bruises heal.[84] In De Agri Cultura (On Agriculture), Cato the Elder suggested that women could prevent diseases by bathing in urine obtained from those who had frequently eaten cabbage.[42] The ancient Roman nobleman Pliny the Elder described both culinary and medicinal properties of the vegetable, recommending it for drunkenness—both preventatively to counter the effects of alcohol and to cure hangovers.[85] Similarly, the Ancient Egyptians ate cooked cabbage at the beginning of meals to reduce the intoxicating effects of wine.[86] This traditional usage persisted in European literature until the mid-20th century.[87] The cooling properties of the leaves were used in Britain as a treatment for trench foot in World War I, and as compresses for ulcers and breast abscesses. Accumulated scientific evidence corroborates that cabbage leaf treatment can reduce the pain and hardness of engorged breasts, and increase the duration of breast feeding.[88] Other medicinal uses recorded in European folk medicine include treatments for rheumatism, sore throat, hoarseness, colic, and melancholy.[87] In the United States, cabbage has been used as a hangover cure, to treat abscesses, to prevent sunstroke, or to cool body parts affected by fevers. The leaves have also been used to soothe sore feet and, when tied around a child's neck, to relieve croup. Both mashed cabbage and cabbage juice have been used in poultices to remove boils and treat warts, pneumonia, appendicitis, and ulcers.[87] Excessive consumption of cabbage may lead to increased intestinal gas which causes bloating and flatulence due to the trisaccharide raffinose, which the human small intestine cannot digest.[89] Cabbage has been linked to outbreaks of some food-borne illnesses, including Listeria monocytogenes[90] and Clostridium botulinum. The latter toxin has been traced to pre-made, packaged coleslaw mixes, while the spores were found on whole cabbages that were otherwise acceptable in appearance. Shigella species are able to survive in shredded cabbage.[91] Two outbreaks of E. coli in the United States have been linked to cabbage consumption. Biological risk assessments have concluded that there is the potential for further outbreaks linked to uncooked cabbage, due to contamination at many stages of the growing, harvesting and packaging processes. Contaminants from water, humans, animals and soil have the potential to be transferred to cabbage, and from there to the end consumer.[92] Cabbage and other cruciferous vegetables contain small amounts of thiocyanate, a compound associated with goiter formation when iodine intake is deficient.[93] Mountain House Survival Foods With Long Shelf Life

Progression-free survival

Jump to navigation Jump to search A grow light or plant light is an artificial light source, generally an electric light, designed to stimulate plant growth by emitting a light appropriate for photosynthesis. Grow lights are used in applications where there is either no naturally occurring light, or where supplemental light is required. For example, in the winter months when the available hours of daylight may be insufficient for the desired plant growth, lights are used to extend the time the plants receive light. If plants do not receive enough light, they will grow long and spindly.[citation needed] Grow lights either attempt to provide a light spectrum similar to that of the sun, or to provide a spectrum that is more tailored to the needs of the plants being cultivated. Outdoor conditions are mimicked with varying colour, temperatures and spectral outputs from the grow light, as well as varying the lumen output (intensity) of the lamps. Depending on the type of plant being cultivated, the stage of cultivation (e.g. the germination/vegetative phase or the flowering/fruiting phase), and the photoperiod required by the plants, specific ranges of spectrum, luminous efficacy and colour temperature are desirable for use with specific plants and time periods. Russian botanist Andrei Famintsyn was the first to use artificial light for plant growing and research (1868). Grow lights are used for horticulture, indoor gardening, plant propagation and food production, including indoor hydroponics and aquatic plants. Although most grow lights are used on an industrial level, they can also be used in households. According to the inverse-square law, the intensity of light radiating from a point source (in this case a bulb) that reaches a surface is inversely proportional to the square of the surface's distance from the source (if an object is twice as far away, it receives only a quarter the light) which is a serious hurdle for indoor growers, and many techniques are employed to use light as efficiently as possible. Reflectors are thus often used in the lights to maximize light efficiency. Plants or lights are moved as close together as possible so that they receive equal lighting and that all light coming from the lights falls on the plants rather than on the surrounding area. Example of an HPS grow light set up in a grow tent. The setup includes a carbon filter to remove odors, and ducting to exhaust hot air using a powerful exhaust fan. A range of bulb types can be used as grow lights, such as incandescents, fluorescent lights, high-intensity discharge lamps (HID), and light-emitting diodes (LED). Today, the most widely used lights for professional use are HIDs and fluorescents. Indoor flower and vegetable growers typically use high-pressure sodium (HPS/SON) and metal halide (MH) HID lights, but fluorescents and LEDs are replacing metal halides due to their efficiency and economy.[1] Metal halide lights are regularly used for the vegetative phase of plant growth, as they emit larger amounts of blue and ultraviolet radiation.[2][3] With the introduction of ceramic metal halide lighting and full-spectrum metal halide lighting, they are increasingly being utilized as an exclusive source of light for both vegetative and reproductive growth stages. Blue spectrum light may trigger a greater vegetative response in plants.[4][5][6] High-pressure sodium lights are also used as a single source of light throughout the vegetative and reproductive stages. As well, they may be used as an amendment to full-spectrum lighting during the reproductive stage. Red spectrum light may trigger a greater flowering response in plants.[7] If high-pressure sodium lights are used for the vegetative phase, plants grow slightly more quickly, but will have longer internodes, and may be longer overall. In recent years LED technology has been introduced into the grow light market. By designing an indoor grow light using diodes, specific wavelengths of light can be produced. NASA has tested LED grow lights for their high efficiency in growing food in space for extraterrestrial colonization. Findings showed that plants are affected by light in the red, green and blue parts of the visible light spectrum.[8][9] While fluorescent lighting used to be the most common type of indoor grow light, HID lights are now the most popular.[10] High intensity discharge lamps have a high lumen-per-watt efficiency.[11] There are several different types of HID lights including mercury vapor, metal halide, high pressure sodium and conversion bulbs. Metal halide and HPS lamps produce a color spectrum that is somewhat comparable to the sun and can be used to grow plants. Mercury vapor lamps were the first type of HIDs and were widely used for street lighting, but when it comes to indoor gardening they produce a relatively poor spectrum for plant growth so they have been mostly replaced by other types of HIDs for growing plants.[11] All HID grow lights require a ballast to operate, and each ballast has a particular wattage. Popular HID wattages include 150W, 250W, 400W, 600W and 1000W. Of all the sizes, 600W HID lights are the most electrically efficient as far as light produced, followed by 1000W. A 600W HPS produces 7% more light (watt-for-watt) than a 1000W HPS.[11] Although all HID lamps work on the same principle, the different types of bulbs have different starting and voltage requirements, as well as different operating characteristics and physical shape. Because of this a bulb won't work properly unless it's using a matching ballast, even if the bulb will physically screw in. In addition to producing lower levels of light, mismatched bulbs and ballasts will stop working early, or may even burn out immediately.[11] 400W Metal halide bulb compared to smaller incandescent bulb Metal halide bulbs are a type of HID light that emit light in the blue and violet parts of the light spectrum, which is similar to the light that is available outdoors during spring.[12] Because their light mimics the color spectrum of the sun, some growers find that plants look more pleasing under a metal halide than other types of HID lights such as the HPS which distort the color of plants. Therefore, it's more common for a metal halide to be used when the plants are on display in the home (for example with ornamental plants) and natural color is preferred.[13] Metal halide bulbs need to be replaced about once a year, compared to HPS lights which last twice as long.[13] Metal halide lamps are widely used in the horticultural industry and are well-suited to supporting plants in earlier developmental stages by promoting stronger roots, better resistance against disease and more compact growth.[12] The blue spectrum of light encourages compact, leafy growth and may be better suited to growing vegetative plants with lots of foliage.[13] A metal halide bulb produces 60-125 lumens/watt, depending on the wattage of the bulb.[14] They are now being made for digital ballasts in a pulse start version, which have higher electrical efficiency (up to 110 lumens per watt) and faster warmup.[15] One common example of a pulse start metal halide is the ceramic metal halide (CMH). Pulse start metal halide bulbs can come in any desired spectrum from cool white (7000 K) to warm white (3000 K) and even ultraviolet-heavy (10,000 K).[citation needed] Ceramic metal halide (CMH) lamps are a relatively new type of HID lighting, and the technology is referred to by a few names when it comes to grow lights, including ceramic discharge metal halide (CDM),[16] ceramic arc metal halide. Ceramic metal halide lights are started with a pulse-starter, just like other "pulse-start" metal halides.[16] The discharge of a ceramic metal halide bulb is contained in a type of ceramic material known as polycrystalline alumina (PCA), which is similar to the material used for an HPS. PCA reduces sodium loss, which in turn reduces color shift and variation compared to standard MH bulbs.[15] Horticultural CDM offerings from companies such as Philips have proven to be effective sources of growth light for medium-wattage applications.[17] Combination HPS/MH lights combine a metal halide and a high-pressure sodium in the same bulb, providing both red and blue spectrums in a single HID lamp. The combination of blue metal halide light and red high-pressure sodium light is an attempt to provide a very wide spectrum within a single lamp. This allows for a single bulb solution throughout the entire life cycle of the plant, from vegetative growth through flowering. There are potential tradeoffs for the convenience of a single bulb in terms of yield. There are however some qualitative benefits that come for the wider light spectrum. An HPS (High Pressure Sodium) grow light bulb in an air-cooled reflector with hammer finish. The yellowish light is the signature color produced by an HPS. High-pressure sodium lights are a more efficient type of HID lighting than metal halides. HPS bulbs emit light in the yellow/red visible light as well as small portions of all other visible light. Since HPS grow lights deliver more energy in the red part of the light spectrum, they may promote blooming and fruiting.[10] They are used as a supplement to natural daylight in greenhouse lighting and full-spectrum lighting(metal halide) or, as a standalone source of light for indoors/grow chambers. HPS grow lights are sold in the following sizes: 150W, 250W, 400W, 600W and 1000W.[10] Of all the sizes, 600W HID lights are the most electrically efficient as far as light produced, followed by 1000W. A 600W HPS produces 7% more light (watt-for-watt) than a 1000W HPS.[11] A 600W High Pressure Sodium bulbAn HPS bulb produces 60-140 lumens/watt, depending on the wattage of the bulb.[18] Plants grown under HPS lights tend to elongate from the lack of blue/ultraviolet radiation. Modern horticultural HPS lamps have a much better adjusted spectrum for plant growth. The majority of HPS lamps while providing good growth, offer poor color rendering index (CRI) rendering. As a result, the yellowish light of an HPS can make monitoring plant health indoors more difficult. CRI isn't an issue when HPS lamps are used as supplemental lighting in greenhouses which make use of natural daylight (which offsets the yellow light of the HPS). High-pressure sodium lights have a long usable bulb life, and six times more light output per watt of energy consumed than a standard incandescent grow light. Due to their high efficiency and the fact that plants grown in greenhouses get all the blue light they need naturally, these lights are the preferred supplemental greenhouse lights. But, in the higher latitudes, there are periods of the year where sunlight is scarce, and additional sources of light are indicated for proper growth. HPS lights may cause distinctive infrared and optical signatures, which can attract insects or other species of pests; these may in turn threaten the plants being grown. High-pressure sodium lights emit a lot of heat, which can cause leggier growth, although this can be controlled by using special air-cooled bulb reflectors or enclosures. Conversion bulbs are manufactured so they work with either a MH or HPS ballast. A grower can run an HPS conversion bulb on a MH ballast, or a MH conversion bulb on a HPS ballast. The difference between the ballasts is an HPS ballast has an igniter which ignites the sodium in an HPS bulb, while a MH ballast does not. Because of this, all electrical ballasts can fire MH bulbs, but only a Switchable or HPS ballast can fire an HPS bulb without a conversion bulb.[19] Usually a metal halide conversion bulb will be used in an HPS ballast since the MH conversion bulbs are more common. A switchable ballast is an HID ballast can be used with either a metal halide or an HPS bulb of equivalent wattage. So a 600W Switchable ballast would work with either a 600W MH or HPS.[10] Growers use these fixtures for propagating and vegetatively growing plants under the metal halide, then switching to a high-pressure sodium bulb for the fruiting or flowering stage of plant growth. To change between the lights, only the bulb needs changing and a switch needs to be set to the appropriate setting. Two plants growing under an LED grow light LED grow lights are composed of light-emitting diodes, usually in a casing with a heat sink and built-in fans. LED grow lights do not usually require a separate ballast and can be plugged directly into a standard electrical socket. LED grow lights vary in color depending on the intended use. It is known from the study of photomorphogenesis that green, red, far-red and blue light spectra have an effect on root formation, plant growth, and flowering, but there are not enough scientific studies or field-tested trials using LED grow lights to recommended specific color ratios for optimal plant growth under LED grow lights.[20] It has been shown that many plants will grow normally if given both red and blue light.[21][22][23] However, many studies indicate that red and blue light only provides the most cost efficient method of growth, plant growth is still better under light supplemented with green.[24][25][26] White LED grow lights provide a full spectrum of light designed to mimic natural light, providing plants a balanced spectrum of red, blue and green. The spectrum used varies, however, white LED grow lights are designed to emit similar amounts of red and blue light with the added green light to appear white. White LED grow lights are often used for supplemental lighting in home and office spaces. A large number of plant species have been assessed in greenhouse trials to make sure plants have higher quality in biomass and biochemical ingredients even higher or comparable with field conditions. Plant performance of mint, basil, lentil, lettuce, cabbage, parsley, carrot were measured by assessing health and vigor of plants and success in promoting growth. Promoting in profuse flowering of select ornamentals including primula, marigold, stock were also noticed.[27] In tests conducted by Philips Lighting on LED grow lights to find an optimal light recipe for growing various vegetables in greenhouses, they found that the following aspects of light affects both plant growth (photosynthesis) and plant development (morphology): light intensity, total light over time, light at which moment of the day, light/dark period per day, light quality (spectrum), light direction and light distribution over the plants. However it's noted that in tests between tomatoes, mini cucumbers and bell peppers, the optimal light recipe was not the same for all plants, and varied depending on both the crop and the region, so currently they must optimize LED lighting in greenhouses based on trial and error. They've shown that LED light affects disease resistance, taste and nutritional levels, but as of 2014 they haven't found a practical way to use that information.[28] Ficus plant grown under a white LED grow light. The diodes used in initial LED grow light designs were usually 1/3 watt to 1 watt in power. However, higher wattage diodes such as 3 watt and 5 watt diodes are now commonly used in LED grow lights. for highly compacted areas, COB chips between 10 watts and 100 watts can be used. Because of heat dissipation, these chips are often less efficient. LED grow lights should be kept at least 12 inches (30 cm) away from plants to prevent leaf burn.[13] Historically, LED lighting was very expensive, but costs have greatly reduced over time, and their longevity has made them more popular. LED grow lights are often priced higher, watt-for-watt, than other LED lighting, due to design features that help them to be more energy efficient and last longer. In particular, because LED grow lights are relatively high power, LED grow lights are often equipped with cooling systems, as low temperature improves both the brightness and longevity. LEDs usually last for 50,000 - 90,000 hours until LM-70 is reached.[citation needed] Fluorescent grow light Fluorescent lights come in many form factors, including long, thin bulbs as well as smaller spiral shaped bulbs (compact fluorescent lights). Fluorescent lights are available in color temperatures ranging from 2700 K to 10,000 K. The luminous efficacy ranges from 30 lm/W to 90 lm/W. The two main types of fluorescent lights used for growing plants are the tube-style lights and compact fluorescent lights. Fluorescent grow lights are not as intense as HID lights and are usually used for growing vegetables and herbs indoors, or for starting seedlings to get a jump start on spring plantings. A ballast is needed to run these types of fluorescent lights.[18] Standard fluorescent lighting comes in multiple form factors, including the T5, T8 and T12. The brightest version is the T5. The T8 and T12 are less powerful and are more suited to plants with lower light needs. High-output fluorescent lights produce twice as much light as standard fluorescent lights. A high-output fluorescent fixture has a very thin profile, making it useful in vertically limited areas. Fluorescents have an average usable life span of up to 20,000 hours. A fluorescent grow light produces 33-100 lumens/watt, depending on the form factor and wattage.[14] Dual spectrum compact fluorescent grow light. Actual length is about 40 cm (16 in) Standard Compact Fluorescent Light Compact Fluorescent lights (CFLs) are smaller versions of fluorescent lights that were originally designed as pre-heat lamps, but are now available in rapid-start form. CFLs have largely replaced incandescent light bulbs in households because they last longer and are much more electrically efficient.[18] In some cases, CFLs are also used as grow lights. Like standard fluorescent lights, they are useful for propagation and situations where relatively low light levels are needed. While standard CFLs in small sizes can be used to grow plants, there are also now CFL lamps made specifically for growing plants. Often these larger compact fluorescent bulbs are sold with specially designed reflectors that direct light to plants, much like HID lights. Common CFL grow lamp sizes include 125W, 200W, 250W and 300W. Unlike HID lights, CFLs fit in a standard mogul light socket and don't need a separate ballast.[10] Compact fluorescent bulbs are available in warm/red (2700 K), full spectrum or daylight (5000 K) and cool/blue (6500 K) versions. Warm red spectrum is recommended for flowering, and cool blue spectrum is recommended for vegetative growth.[10] Usable life span for compact fluorescent grow lights is about 10,000 hours.[18] A CFL produces 44-80 lumens/watt, depending on the wattage of the bulb.[14] Examples of lumens and lumens/watt for different size CFLs: Cold Cathode Fluorescent Light (CCFL) A cold cathode is a cathode that is not electrically heated by a filament. A cathode may be considered "cold" if it emits more electrons than can be supplied by thermionic emissionalone. It is used in gas-discharge lamps, such as neon lamps, discharge tubes, and some types of vacuum tube. The other type of cathode is a hot cathode, which is heated by electric current passing through a filament. A cold cathode does not necessarily operate at a low temperature: it is often heated to its operating temperature by other methods, such as the current passing from the cathode into the gas. The color temperatures of different grow lights Different grow lights produce different spectrums of light. Plant growth patterns can respond to the color spectrum of light, a process completely separate from photosynthesis known as photomorphogenesis.[29] Natural daylight has a high color temperature (approximately 5000-5800 K). Visible light color varies according to the weather and the angle of the Sun, and specific quantities of light (measured in lumens) stimulate photosynthesis. Distance from the sun has little effect on seasonal changes in the quality and quantity of light and the resulting plant behavior during those seasons. The axis of the Earth is not perpendicular to the plane of its orbit around the sun. During half of the year the north pole is tilted towards sun so the northern hemisphere gets nearly direct sunlight and the southern hemisphere gets oblique sunlight that must travel through more atmosphere before it reaches the Earth's surface. In the other half of the year, this is reversed. The color spectrum of visible light that the sun emits does not change, only the quantity (more during the summer and less in winter) and quality of overall light reaching the Earth's surface. Some supplemental LED grow lights in vertical greenhouses produce a combination of only red and blue wavelengths.[30] The color rendering index facilitates comparison of how closely the light matches the natural color of regular sunlight. The ability of a plant to absorb light varies with species and environment, however, the general measurement for the light quality as it affects plants is the PAR value, or Photosynthetically Active Radiation. There have been several experiments using LEDs to grow plants, and it has been shown that plants need both red and blue light for healthy growth. From experiments it has been consistently found that the plants that are growing only under LEDs red (660 nm, long waves) spectrum growing poorly with leaf deformities, though adding a small amount of blue allows most plants to grow normally.[24] Several reports suggest that a minimum blue light requirement of 15-30 µmol·m−2·s−1 is necessary for normal development in several plant species.[23][31][32] LED panel light source used in an experiment on potato plant growth by NASA Many studies indicate that even with blue light added to red LEDs, plant growth is still better under white light, or light supplemented with green.[24][25][26] Neil C Yorio demonstrated that by adding 10% blue light (400 to 500 nm) to the red light (660 nm) in LEDs, certain plants like lettuce[21] and wheat[22] grow normally, producing the same dry weight as control plants grown under full spectrum light. However, other plants like radish and spinach grow poorly, and although they did better under 10% blue light than red-only light, they still produced significantly lower dry weights compared to control plants under a full spectrum light. Yorio speculates there may be additional spectra of light that some plants need for optimal growth.[21] Greg D. Goins examined the growth and seed yield of Arabidopsis plants grown from seed to seed under red LED lights with 0%, 1%, or 10% blue spectrum light. Arabidopsis plants grown under only red LEDS alone produced seeds, but had unhealthy leaves, and plants took twice as long to start flowering compared to the other plants in the experiment that had access to blue light. Plants grown with 10% blue light produced half the seeds of those grown under full spectrum, and those with 0% or 1% blue light produced one-tenth the seeds of the full spectrum plants. The seeds all germinated at a high rate under all light types tested.[23] Hyeon-Hye Kim demonstrated that the addition of 24% green light (500-600 nm) to red and blue LEDs enhanced the growth of lettuce plants. These RGB treated plants not only produced higher dry and wet weight and greater leaf area than plants grown under just red and blue LEDs, they also produced more than control plants grown under cool white fluorescent lamps, which are the typical standard for full spectrum light in plant research.[25][26] She reported that the addition of green light also makes it easier to see if the plant is healthy since leaves appear green and normal. However, giving nearly all green light (86%) to lettuce produced lower yields than all the other groups.[25] The National Aeronautics and Space Administration’s (NASA) Biological Sciences research group has concluded that light sources consisting of more than 50% green cause reductions in plant growth, whereas combinations including up to 24% green enhance growth for some species.[33] Green light has been shown to affect plant processes via both cryptochrome-dependent and cryptochrome-independent means. Generally, the effects of green light are the opposite of those directed by red and blue wavebands, and it's speculated that green light works in orchestration with red and blue.[34] Absorbance spectra of free chlorophyll a (blue) and b (red) in a solvent. The action spectra of chlorophyll molecules are slightly modified in vivo depending on specific pigment-protein interactions. A plant's specific needs determine which lighting is most appropriate for optimum growth. If a plant does not get enough light, it will not grow, regardless of other conditions. Most plants use chlorophyll which mostly reflects green light, but absorbs red and blue light well. Vegetables grow best in strong sunlight, and to flourish indoors they need sufficient light levels, whereas foliage plants (e.g. Philodendron) grow in full shade and can grow normally with much lower light levels. Grow lights usage is dependent on the plant's phase of growth. Generally speaking, during the seedling/clone phase, plants should receive 16+ hours on, 8- hours off. The vegetative phase typically requires 18 hours on, and 6 hours off. During the final, flower stage of growth, keeping grow lights on for 12 hours on and 12 hours off is recommended.[citation needed] In addition, many plants also require both dark and light periods, an effect known as photoperiodism, to trigger flowering. Therefore, lights may be turned on or off at set times. The optimum photo/dark period ratio depends on the species and variety of plant, as some prefer long days and short nights and others prefer the opposite or intermediate "day lengths". Much emphasis is placed on photoperiod when discussing plant development. However, it is the number of hours of darkness that affects a plant’s response to day length.[35] In general, a “short-day” is one in which the photoperiod is no more than 12 hours. A “long-day” is one in which the photoperiod is no less than 14 hours. Short-day plants are those that flower when the day length is less than a critical duration. Long-day plants are those that only flower when the photoperiod is greater than a critical duration. Day-neutral plants are those that flower regardless of photoperiod.[36] Plants that flower in response to photoperiod may have a facultative or obligate response. A facultative response means that a plant will eventually flower regardless of photoperiod, but will flower faster if grown under a particular photoperiod. An obligate response means that the plant will only flower if grown under a certain photoperiod.[37] Main article: Photosynthetically active radiation Weighting factor for photosynthesis. The photon-weighted curve is for converting PPFD to YPF; the energy-weighted curve is for weighting PAR expressed in watts or joules. Lux and lumens are commonly used to measure light levels, but they are photometric units which measure the intensity of light as perceived by the human eye. The spectral levels of light that can be used by plants for photosynthesis is similar to, but not the same as what's measured by lumens. Therefore, when it comes to measuring the amount of light available to plants for photosynthesis, biologists often measure the amount of photosynthetically active radiation (PAR) received by a plant.[38] PAR designates the spectral range of solar radiation from 400 to 700 nanometers, which generally corresponds to the spectral range that photosynthetic organisms are able to use in the process of photosynthesis. The irradiance of PAR can be expressed in units of energy flux (W/m2), which is relevant in energy-balance considerations for photosynthetic organisms. However, photosynthesis is a quantum process and the chemical reactions of photosynthesis are more dependent on the number of photons than the amount of energy contained in the photons.[38] Therefore, plant biologists often quantify PAR using the number of photons in the 400-700 nm range received by a surface for a specified amount of time, or the Photosynthetic Photon Flux Density (PPFD).[38] This is normally measured using mol m−2s−1. According to one manufacturer of grow lights, plants require at least light levels between 100 and 800 μmol m−2s−1.[39] For daylight-spectrum (5800 K) lamps, this would be equivalent to 5800 to 46,000 lm/m2.

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