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The world's smallest known vertebrate, Paedophryne amauensis, sitting on a U.S. dime.The dime is 17.9 mm in diameter, for scale. The word amphibian is derived from the Ancient Greek term ἀμφίβιος (amphíbios), which means 'both kinds of life', ἀμφί meaning 'of both kinds' and βίος meaning 'life'.
Amphibians are ectothermic, anamniotic, four-limbed vertebrate animals that constitute the class Amphibia. In its broadest sense, it is a paraphyletic group encompassing all tetrapods excluding the amniotes (tetrapods with an amniotic membrane , such as modern reptiles , birds and mammals ).
The mountain chicken frog, so-called as it tastes of chicken, is now endangered, in part due to human consumption, and was a major food choice of the Dominicans. [220] Raccoon , opossum , partridges , prairie chicken , and frogs were among the fare Mark Twain recorded as part of American cuisine.
The food sources of the crab-eating frog are mainly determined by the locally available prey. Near fresh water, its diet consists largely of insects. But in an environment with brackish water, small crustaceans , including crabs , form the main part.
The largest living amphibian is the 1.8 m (5 ft 11 in) South China giant salamander (Andrias sligoi), but this is dwarfed by prehistoric temnospondyls such as Mastodonsaurus which could reach up to 6 m (20 ft) in length. The study of amphibians is called batrachology, while the study of both reptiles and amphibians is called herpetology.
Various foods. This is a categorically organized list of foods.Food is any substance consumed to provide nutritional support for the body. [1] It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, and minerals.
It belongs to a lineage believed to have given rise to the three living branches of amphibians - frogs, salamanders and limbless caecilians. Creature named for Kermit the Frog offers clues on ...
Molecules of carbohydrates and fats consist of carbon, hydrogen, and oxygen atoms. Carbohydrates range from simple monosaccharides (glucose, fructose, galactose) to complex polysaccharides (starch). Fats are triglycerides, made of assorted fatty acid monomers bound to glycerol backbone.