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The greater flamingo is the tallest of the six different species of flamingos, standing at 3.9 to 4.7 feet (1.2 to 1.4 m) with a weight up to 7.7 pounds (3.5 kg), and the shortest flamingo species (the lesser) has a height of 2.6 feet (0.8 m) and weighs 5.5 pounds (2.5 kg).
The MBB 223 Flamingo was a light aircraft developed in West Germany in the 1960s in response to a competition for a standard trainer for the country's aeroclubs. Designed by SIAT , it was a conventional low-wing monoplane with fixed tricycle undercarriage.
The Chilean flamingo (Phoenicopterus chilensis) is a species of large flamingo at a height of 110–130 cm (43–51 in) closely related to the American flamingo and the greater flamingo, with which it was sometimes considered conspecific. [4] The species is listed as Near Threatened by the IUCN.
The American flamingo has been observed in a temperature niche between 17.8–35.2 °C (64.0–95.4 °F). [52] In order to prevent water loss through evaporation when temperatures are elevated the flamingo will employ hyperthermia as a nonevaporative heat loss method keeping its body temperature between 40–42 °C (104–108 °F). [46]
Genuine pink flamingos made by Union Products from 1987 (the 30th anniversary of the plastic flamingo) until 2001 can be identified by the signature of Don Featherstone on the rear underside. These official flamingos were sold in pairs, one standing upright and the other with its head low to the ground, "feeding".
It continued when the legislatures for Alabama, Florida, Maine, Missouri, Oregon, Texas and Wyoming selected their state birds after a campaign was started by the General Federation of Women's Clubs to name official state birds in the 1920s. [1] [2] The last state to choose its bird was Arizona in 1973.
The term "Tex-Mex" also saw increasing usage in the Los Angeles Times from the 1970s onward while the Tex-Mex label became a part of U.S. vernacular during the late 1960s, '70s, and '80s. [21] Adán Medrano, a chef who grew up in San Antonio, prefers to call the food "Texas Mexican," which he says was the indigenous cooking of South Texas long ...