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Velvet antler is the whole cartilaginous antler in a precalcified growth stage of the Cervidae family including the species of deer such as elk, moose, and caribou. Velvet antler is covered in a hairy, velvet-like "skin" known as velvet and its tines are rounded, because the antler has not calcified or finished developing.
An antler on a red deer stag. Velvet covers a growing antler, providing blood flow that supplies oxygen and nutrients. Each antler grows from an attachment point on the skull called a pedicle. While an antler is growing, it is covered with highly vascular skin called velvet, which supplies oxygen and nutrients to the growing bone. [6]
Oil of hartshorn is a crude chemical product obtained from the destructive distillation of deer antlers. Salt of hartshorn refers to ammonium carbonate, an early form of smelling salts and baking powder obtained by dry distillation of oil of hartshorn. Spirit of hartshorn (or spirits of hartshorn) is an archaic name for aqueous ammonia ...
[22] [23] A study of the mineral composition of the antlers of captive barasingha, chital, and hog deer showed that the antlers of the deer are very similar. The mineral content of the chital's antlers was determined to be (per kg) 6.1 mg (0.094 gr) copper, 8.04 mg (0.1241 gr) cobalt, and 32.14 mg (0.4960 gr) zinc.
Velvet is vascularised tissue that is a furry skin-like material that covers the growing antlers. If the antlers are damaged while they are in velvet they can cause nontypical features due to the soft nature of the antler tissue while growing. [6] The velvet will fall off of the deer when their antlers start to harden in late summer to early ...
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Male, Beauchêne disarticulation, MHNT Macrodontia cervicornis (Linnaeus, 1758), also known as the sabertooth longhorn beetle, is one of the largest beetles, if one allows for the enormous mandibles of the males, from which it derives both of the names in its binomen: Macrodontia means "long tooth", and cervicornis means "deer antler".
Now, of course, it wasn't as red as we know it today. During the early 20th century, the processing of cocoa changed and chefs began experimenting with beet juice to maintain the red color.