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The yellow oriole is also called the plantain and small corn bird, and in Venezuela it is known as gonzalito. It breeds in northern South America in Colombia, Venezuela, Trinidad, the Guianas, and parts of northern Brazil, (northern Roraima state, and eastern Amapá). The yellow oriole is a bird of open woodland, scrub, and gardens.
The flowers are produced in clusters directly on the trunk and older branches; this is known as cauliflory. The flowers are small, 1–2 cm (3 ⁄ 8 – 13 ⁄ 16 in) diameter, with pink calyx. The floral formula, used to represent the structure of a flower using numbers, is K5 C5 A(5°+5 2) G (5). [5]
Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either on its own or as a flavoring in other foods. The cacao tree has been used as a source of food for at least 5,300 years, starting with the Mayo-Chinchipe culture in what is present-day Ecuador.
The high cost of chocolate may be incentive for consumers to expand beyond their typical fare, with Mintel predicting the non-chocolate confectionery category to grow 26% from 2010 to 2015.
The orange and yellow kernels conjure memories of fall and the spooky season. Created in the late 19th century, candy corn was originally called “chicken feed” and was marketed to agricultural ...
Candy corn's traditional colors of yellow, orange, and white represent the colors of the fall harvest, [2] or of corn on the cob, [3] with the wide yellow end resembling a corn kernel. [ 1 ] Candy corn has a reputation for generating polarizing responses, with articles referring to it as "Halloween's most contentious sweet" [ 1 ] which people ...
Bird's-Foot Trefoil. Another dainty flower with a dark meaning behind it, the bird's-foot trefoil flower symbolizes revenge.While revenge is never the answer in real life, writers can use this ...
Comparison of blooming (left) and regular chocolate bars Fat bloom on the surface of chocolate with a marzipan filling Fat bloom viewed under an optical microscope. Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate: fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of ...