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A large percentage of herbivores also have mutualistic gut flora made up of bacteria and protozoans that help to degrade the cellulose in plants, [1] whose heavily cross-linking polymer structure makes it far more difficult to digest than the protein- and fat-rich animal tissues that carnivores eat.
Fermentation is crucial to digestion because it breaks down complex carbohydrates, such as cellulose, and enables the animal to use them. Microbes function best in a warm, moist, anaerobic environment with a temperature range of 37.7 to 42.2 °C (99.9 to 108.0 °F) and a pH between 6.0 and 6.4.
Mountain gorillas are the most severely endangered, with an estimated population of about 880 left in the wild and none in zoos. [14] [98] Threats to gorilla survival include habitat destruction and poaching for the bushmeat trade. Gorillas are closely related to humans, and are susceptible to diseases that humans also get infected by.
Researchers have found that it is actually unlikely that the giraffes can sufficiently digest the bones to extract the calcium or phosphorus. [15] There is also evidence to suggest that osteophagy is associated with the development of kidney stones and medullary and cortical lesions in giraffes due to the nutritional imbalance in their diet.
More than three-quarters of Americans eat more saturated fat, typically from red meat, than is recommended and even more fail to eat the recommended amount of fruits, vegetables and dairy. Too ...
The western lowland gorilla (Gorilla gorilla gorilla) is one of two Critically Endangered subspecies of the western gorilla (Gorilla gorilla) that lives in montane, primary and secondary forest and lowland swampland in central Africa in Angola (Cabinda Province), Cameroon, Central African Republic, Republic of the Congo, Democratic Republic of the Congo, Equatorial Guinea and Gabon.
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
If they’re stored in optimal conditions, you can get the most bang for your buck. Best case scenario, the average shelf-life of vitamins is two years, Davis-Cadogan adds.