Male foxes bring food to the den for the first week while the female cares for the kits. With a gestation period of 51-56 days, foxes give birth in late March through April. Sense of sight is also good, especially in detecting movement.īreeding season for red foxes is mid-January to late February. Hearing of red foxes is best for low frequency sounds made by animals rustling in leaves or gnawing. Stalking may be followed by a leap into the air as the fox pounces on the prey and pins it to the ground with its front paws. Foxes can hear the sound of a mouse rustling in the grass 150-300 feet away. Red foxes are very inquisitive and often use their senses of smell and hearing to locate prey. Surplus food is cached for later by digging a hole and covering the remains with dirt and grass. What does that mean?Īs opportunists, foxes eat what is available – rodents such as mice, voles, chipmunks, woodchuck, as well as insects, frogs, earthworms, carrion, nuts, grains, wild fruits and berries such as blackberries, wild grapes and apples. Foxes have a home range of one to five square miles which includes forests, fields, brushy land and swamps. The forest-field ecotone is an ideal place to spot foxes – this is the transition zone between these two natural communities and this “edge” holds many of the small mammals that foxes eat. They are in all states except Hawaii and live throughout Canada. Red foxes are the widest ranging carnivore in the world occurring in North America, Asia, Europe and North Africa and have been introduced to Australia. Winter fur is thick and their bushy, cylindrical tails keep their faces and feet warm when they curl up to sleep on winter snow. Soft, dense fur is various shades of red while the chin, neck, chest and belly are white. Foxes are members of the dog family (Canidae) but are small and lean and are the only wild North American canids with a white-tipped tail.
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Because muscle synergy analysis evaluates coordinated muscle activities, this different dependency suggests that these 26 task items are appropriate for evaluating muscle coordination and the extent of its impairment in stroke survivors. This relationship was significant for 26 task items only and not for the other 11 task items. Moreover, the degrees of severity-dependent changes in the merging rate (the merging rate–severity relationship) were different among different task items. By comparing the synergies of stroke survivors with standard synergies, we also revealed that some synergies in stroke survivors corresponded to merged standard synergies the merging rate increased with the impairment of stroke survivors. Furthermore, we noted the inactivation of posterior trunk muscle synergies in stroke survivors with severe but not mild impairments, suggesting that lower trunk stability and the underlying activity of posterior trunk muscle synergies may have a strong influence on stroke severity and recovery. In contrast, synergies involving posterior trunk muscles were activated during all tasks, which suggests the importance of posterior trunk muscle synergies throughout all sequences. Among the standard synergies, synergies involving the upper arms, forearms and fingers were activated to varying degrees during different task items. We used muscle synergy analysis to compare muscle activity between subjects and found that 13 muscle synergies in the healthy participants (which we defined as standard synergies) were able to reconstruct all of the muscle activity in the Fugl-Meyer Assessment. In the present study, we aimed to objectively rate the performance of task items by measuring the muscle activity of 41 muscles from the upper body while stroke survivors and healthy participants performed 37 Fugl-Meyer Assessment upper extremity task items. The individual task items in the Fugl-Meyer Assessment are selected on the basis of clinical experience, and their physiological relevance has not yet been evaluated. In the Fugl-Meyer Assessment, stroke survivors perform several movement tasks and clinicians subjectively rate the performance of each task item. The Fugl-Meyer Assessment is widely used to test motor function in stroke survivors. There are currently only two sound effects, and both are a single "fade" long - one for firing, the other for when a tile on the ground has been hit.Įach sound effect is issued with a priority, in a little table, so that the most important sound is played over the top of the least important one. Using these simple fades and joining them together you can very easily produce a fairly complex sound. Simple as it sounds, that takes a mere 163 lines of ASM code to work, and even then it's a fairly crap effect!Įach sound is stored as a series of "fades". Screenshots are pretty poor for sound, so here's the MP3.
Consumption of meat was forbidden for a full third of the year for most Christians.īut, there were ways around this. The church had strict rules around eating. Or, in lower-class households they ate straight off the table.Īt a big meal, spoons were provided, but it was bring your own knife.įorks for eating weren’t widely used until the early modern period. Instead, people used the bottom part of a loaf of bread. Or, they sat at the table and ate very little. Medieval Europeans typically ate two meals a day: dinner at mid-day and a lighter supper in the evening.ĭuring feasts, women often dined separately from men due to stupid social codes. In the middle ages, food and eating was very different. This gave rise to the “baker’s dozen”: a baker would give 13 for the price of 12, to show they weren’t cheating. Since bread was so central to the medieval diet, tampering with it or messing with weights was considered a serious offense. Legumes like chickpeas and fava beans were viewed with suspicion by the upper class, in part because they cause flatulence.īut the regular folks chowed down on them. Other parts of Europe cooked with lard or oils of olive, poppy, walnut, and hazelnut. What people cooked withīutter was a popular cooking medium in Northern Europe – but it was super salty (5–10%) so it wouldn’t spoil. Cheese was kind of a big dealĬheese was the most common source of animal protein for the lower classes, and many of the varieties would look familiar today, like Edam, Brie and Parmesan. Cow milk, not so muchĬow milk wasn’t popular because it spoiled so quickly. Almonds were commonĪlmonds were commonly used as a thickener in soups, stews, and sauces, and almond milk was hugely popular. These, along with the widespread use of honey, gave many dishes a sweet-sour flavor. Seasonings for upper-class peopleĬommon seasonings for upper-class people included verjuice, wine and vinegar with black pepper, saffron and ginger. So along with their grains, peasants ate cabbage, beets, onions, garlic and carrots. Beef, which required lots of land, wasn’t very big yet. Wild game was common, as was pork and chicken. Middle ages food for rich people included wheat and meatīoth of these items were expensive and prestigious. Grain provided 65-70% of calories in the early 14th century. Middle Ages food for poor people revolved around barleyīarley bread, porridge, gruel and pasta, for breakfast, lunch and dinner. The exact rules varied, often permitting the eating of fish and birds.Back in the Middle Ages in Europe, what you ate depended a lot on how rich you were. Many days of the year were fast days, where meat was not permitted. ‘When the calamity of a deadly famine threatened, a vast crowd of destitute people reckoned to number four thousand gathered at Melrose, and erected huts and tents for themselves in the fields and woods around the monastery for a distance of two miles.’ Accidental Vegetarians?Ĭommon thinking in medieval times was that humans were entitled to make use of all resources available to them so voluntarily abstaining from meat was not common.īut even outside of monasteries, the church limited the eating of meat. Walter Bower’s great chronicle of Scottish history, the Scotichronicon, recounts how the local community relied on the Abbey for food during times of hardship: Standing at the heart of a fertile valley, Melrose Abbey quickly became one of the wealthiest foundations in the country. Sweetheart Abbey was the last Cistercian abbey to be established in Scotland "Medicare Advantage" is also known as Medicare Part C. Only eligible retirees of Sandia National Laboratories and their eligible dependents can enroll in this plan. Sandia National Laboratories has chosen to offer a UnitedHealthcare Group Medicare Advantage (PPO) plan. If you are hospitalized in a non-participating hospital for emergency care, you or your family member must call Humana Customer Care within 48 hours (or as soon as reasonably possible).
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