Hair Styles Gallery

Cool Black Hair Dress Up Games images

Check out these black hair dress up games images:

SL Furnish 4/25/07


Image by Juushika Redgrave
In the game Second Life, I play the avatar Juushika Redgrave.

I’ve been visiting new stores on the grid, hunting down a habitual green kimono to celebrate the cherry blossom season in my hemisphere; until I find one I like, I thought I’d make due with this furnish that’s been sitting around in my inventory. The mini kimono is of course from BareRose. It’s absolutely adorable (and makes my bum look splendid). I combined it with white pantyhose from Blaze, for a small bit of modesty, and Asian-print shoes from C-Shoes. The hair is an lop-sided, spikey bun aptly named "The Unique" which I picked up at ETD (the Couture collection is 50% off while she retextures and retires the line, so I’ve picked up a few new ETD styles recently). The hair ornament is a freebie from Essentia and a real find—the quality in both the primwork and the textures is more than excellent enough to pay for, and the price can’t be beat. This isn’t an every day look for me, but I loved wearing it in the sparse moments that the grid was really traversable this update day. (Plus—it really did make my bum look splendid.)

Clothes
Dress: GL Mini Kimono Black by BareRose
Stockings: Blaze* Hose Tops – White by Blaze*
Shoes: Orient Express Black by C-Shoes

Body
Eyes: Eyes – Greens – Apple by Soda
Skin: Aura Sultry Plain by Sin Skins
Hair: The Unique – Rust by ETD

Accessories
Glasses: Emily by Persenickety
Collar: Purple Collar (Slim) by Purple
Whiskers: Plenty Black Whiskers by Gritty Kitty
Neko Parts: Anisa’s Neko Ears and Tail by Anisa @ OTCR (ears modded to include Industrial piercing by DEEKS)
Hair Ornament: Lantern Hair Sticks by Essentia

Yes! It’s My Birthday! And It’s My Footprint :D

Some cool long black hair styles photos images:

Yes! It’s My Birthday! And It’s My Footprint


Image by Hamed Saber
This was a test for finding some behaviors of the magic donkey (interestingness algorithm), which executed as a black-box test, with tuning inputs and evaluationg outputs.
You can check the experience results here.

The following is original description of this photo, before publishing the results:
———————————————————————————————
???? ????
???????? ??? ?????? ?????? ???? ???? ????? ?? ??? ?? ????
??? ???? ?????? ??? ??? ?? ?? ?????????? ????? ??
(?? ???? ??????? ????? ??? ??? ???? ??? ??? ????? ??????? ?? ??? ???? ????? ? ?????? ?? ????? ???? ????? ?? ?? ???? ??? ????? ??? ??)

(??? ??? ?? ??? ?? ???? ?????? ????? ??? ?? ?? ??? ? 10 ??? ???? ??? ????)

?????? ????? ??? ??? ?????? ?? ??? ?? ?? ???? ?? ?????? ???? ?????

All my dear friends,
I want to question you for a birthday gift!

I would be appreciated if you please add this photo to your favorites.
(Because of tags limitation, I removed this part of my request. I also removed all your kindly added tags just because of respecting those who couldn’t add a tag!)

(For those who are scrimpy in fave-ing (like me), you can add it to your list, and take out it after 10 days)

I just want to check if all flickr members who like my photos fave this, what rank it should gain in Explore

So please do not add this photo as a favorite if you don’t know me or I’m not a contact of you. I mean if you want to fave this just because of itself, please do not do that. I want to regard my friends

Of course you will be appreciated as a new supporter, if you fave this..

I won’t post this photo to any set or group for ten days!
—-
I started a discussion thread in FlickrCentral about this shot and my test:
A hack, or a test? "Interestingness"!
And another surpass discussion on hep forum:
Weird action of "interestingness" algorithm
———–
Last hours of day 2:
- Seems visits and faves are nearly refined.
- Now I want to add it to "iranian" group and a set just for evaluating the result.
First hours of day 3:
- Interestingness rank of this shot in my own photostream increased from 56 to 38 after adding to Iranian group!
- I’ll try 1-2-3 style groups now
Day 3, 5 o’clock:
- It is #28 now
- I’m going to take out from all 123 style groups
End of day 3:
- #21
Day 8:
- Not yet in Explore
- #17 in my stream
Test is over!

Mature pods of Theobroma cacao … Trái Cacao ?ã chín …

Some cool natural black hair forums images:

Mature pods of Theobroma cacao … Trái Cacao ?ã chín …


Image by Vietnam Plants & America plants
Chup hình ? B?n Tre, VietNam

Taken in B?n Tre province, Southern of VietNam

Vietnamese named : Cacao
English names : Cacao, Cocoa
Scientist name : Theobroma cacao
Synonyms :
Family : Sterculiaceae ‘ Cacao family . H? Trôm
KingdomPlantae – Plants
SubkingdomTracheobionta – Vascular plants
SuperdivisionSpermatophyta – Seed plants
DivisionMagnoliophyta – Flowering plants
ClassMagnoliopsida – Dicotyledons
SubclassDilleniidae
OrderMalvales
GenusTheobroma L. – theobroma
SpeciesTheobroma cacao L. – cacao

Searched from :

**** LONGDINH.COM
longdinh.com/default.asp?act=chitiet&ID=908&catID=3

Ca cao (Theobroma cacao) thu?c th? Theobroma h? Stercu-liaceae. Th? Theobroma bao g?m 22 loài, trong ?ó ch? có loài Theobroma ca cao ???c tr?ng r?ng rãi còn các loài khác ho?c hoang d?i, ho?c r?t ít ???c tr?ng.

Các tác gi? chia Theobroma cacao ra hai loài ph? là :

Theobroma cacao spp. cacao, g?m các qu?n th? d?ng Criollo.

Theobroma cacao sphaerocarpum, g?m các qu?n th? còn l?i, trong ?ó có Forastero.

Các loài ph? này ??u là các dòng nh? b?i, v?i s? nhi?m s?c th? 2 n = 20.

I. SINH TR??NG THÂN

Khi h?t ca cao n?y m?m, r? m?c ra tr??c, sau ?ó 2 lá m?m ???c ??i lên kh?i m?t ??t 3 – 4 cm. ?ó là giai ?o?n sinh tr??ng th? nh?t.

Giai ?o?n sinh tr??ng th? hai b?t ??u t? lúc các lá sò m? ra sau ?ó 4 lá ??u tiên xu?t hi?n. Cây sinh tr??ng ti?p t?c trong 6 ( 7 tu?n l? và chi?u cao có th? ??t trên 1 m.

Giai ?o?n sinh tr??ng th? ba b?t ??u sau ?ó, lúc vi?c sinh tr??ng theo chi?u cao b?t ??u ch?m l?i và 5 ch?i bên phát tri?n ??ng th?i, t?o thành m?t “t?ng” lá.

Sau m?t s? n?m, cây ca cao có th? ??t chi?u cao 4 ( 10 m tùy theo m?t ?? và ?? che sáng. Các ch?i v??t th??ng hình thành t? thân cành chính và c?ng t?o ra các “t?ng” lá, làm cho cây ca cao t?o tán rõ r?t. Tán cây ca cao có liên quan nhi?u ??n s?n l??ng, vì v?y vi?c t?o tán cho cây là m?t k? thu?t quan tr?ng trong ngh? tr?ng ca cao.

II. LÁ

Lá ca cao phát tri?n thành t?ng ??t. M?i ??t các ch?i ??nh phát tri?n nhanh t?o ra t? 3 ??n 6 c?p lá m?i. Các lá m?i ??u có màu xanh nh?t ho?c h?i ?? nh?ng khi thành th?c hoàn toàn s? có màu xanh c?a lá tr??ng thành. Sau m?i ??t lá m?i, các ch?i ??nh l?i ?i vào tình tr?ng ng? m?t th?i gian dài hay ng?n tùy vào m?t s? ?i?u ki?n ngo?i c?nh.

? m?t ??t ra lá m?i, ch?t dinh d??ng ???c chuy?n m?t ph?n t? các lá già v? và làm các lá già này r?ng. Vì v?y có ng??i còn g?i m?i ??t lá m?i ? ca cao là thay áo. Trong các y?u t? ngo?i c?nh d?n ??n ??t lá m?i ch? y?u là nhi?t ?? và ?? ?m. M?a giúp các ??t ra lá m?i dày h?n và ? các cây ca cao không ???c che n?ng lá m?i c?ng ra nhi?u h?n ca cao tr?ng có che.

Sinh tr??ng c?a cây ca cao
Các khí kh?ng ??u n?m ? m?t d??i phi?n lá.

Tr?ng ? kho?ng cách thích h?p, các t?ng lá c?a v??n ca cao tr??ng thành s? ?an thành m?t th?m xanh dày. Ánh sáng l?t qua t?ng lá c?a các cây che bóng cao h?n v?n ?? cho cây ca cao quang h?p và chuy?n hóa ch?t dinh d??ng. Vi?c che bóng cho cây ca cao ??c bi?t c?n thi?t ? giai ?o?n cây con trong v??n ??ng . Vì có ngu?n g?c là nh?ng cây m?c d??i tán r?ng r?m nhi?t ??i, ca cao thu?c loài cây ?a bóng. N?u nhi?u ánh sáng quá, sinh tr??ng ca cao ? v??n ??ng s? không bình th??ng, cây không ?? ?? cao và nhanh bi?n thành d?ng b?i nhi?u nhánh. Khi tr??ng thành, v??n ca cao không có cây che ph? d? b? sâu phá h?i và gió làm th??ng t?n các ??t lá m?i.

III. R?

B? r? ca cao g?m m?t r? tr? chính có th? dài t?i 2 m, kèm theo m?t h? th?ng r? ph? ch? y?u n?m ? t?ng ??t m?t 20 cm. B? r? ph? ?an dày ??c giúp ca cao hút ch?t dinh d??ng và r? tr? có nhi?m v? hút n??c và ch?t dinh d??ng ? t?ng sâu lên.

IV. HOA

Hoa ca cao phát tri?n tr?c ti?p trên thân và cành ? các ch? ?ã hóa g? ít nh?t 2 – 3 n?m. Hoa nh?, màu h?ng có 5 cánh, 5 ?ài hoa và b?u nh? có 5 ng?n. Cánh hoa ? d??i thon l?i trên phình r?ng ra, làm cho cánh hoa ca cao có hình thù khá ??c bi?t. Hoa ca cao có 10 nh? ??c trong ?ó ch? có 5 nh? ??c n?m phía trong là có ch?c n?ng sinh s?n. M?i nh? ??c này có 2 túi ph?n.

Khi m?t n? hoa ?ã thành th?c, các ?ài hoa tách vào bu?i chi?u, hoa ti?p t?c n? qua ?êm và sáng hôm sau là lúc các túi ph?n tung ph?n và th? ph?n x?y ra trong ngày. Các hoa không ???c th? ph?n s? r?ng.

Trên m?i cây ca cao tr??ng thành có th? th?y r?t nhi?u hoa hình thành nh?ng thông th??ng ch? 1 – 5% ???c th? tinh và k?t trái.

Vi?c th? ph?n ch? y?u do côn trùng thu?c h? Ceratopogonidae. Vì chúng r?t nh? nên khó quan sát th?y. Chúng s?ng ? nh?ng n?i mát, t?i và ?m và sinh s?n trên các tàn d? th?c v?t, k? c? trên các v? qu? ca cao. Vòng ??i c?a loài côn trùng này kho?ng 28 ngày và qu?n th? chúng t?ng rõ r?t vào mùa m?a. C? côn trùng ??c và cái ??u làm nhi?m v? th? ph?n nh?ng nh?ng con cái tích c?c h?n. Chúng ho?t ??ng th? ph?n ch? y?u vào chi?u t?i, bay t? cây n? qua cây kia ? m?t kho?ng cách nh?. M?c dù th? ph?n do côn trùng, vi?c phun thu?c sâu ch? ?nh h??ng m?t th?i gian vài ngày t?i m?t ?? qu?n th? côn trùng vì chúng ph?c h?i r?t nhanh, và vì v?y ch?a có b?ng ch?ng rõ r?t v? ?nh h??ng x?u c?a vi?c phun thu?c sâu lúc ra hoa ??n s?n l??ng qu?.

Ca cao có m?c ?? th? ph?n chéo cao vì ph?n l?n các gi?ng tr?ng hi?n nay ??u t? b?t th?. M?c ?? t? b?t th? c?ng không gi?ng nhau ? các loài ph? khác nhau.

V. QU? VÀ H?T

Sau khi th? ph?n, h?t ph?n n?y m?m trên ??u nh? cái và vòi ph?n chui vào ?? th? tinh v?i noãn. H?p t? b?t ??u phát tri?n ?? thành h?t ca cao.

Trong 40 ngày ??u qu? ca cao phát tri?n ch?m nh?ng sau ?ó nhanh d?n. Qu? ??t kích th??c l?n nh?t sau th? ph?n ?? 75 ngày. Sau 85 ngày phôi h?t b?t ??u l?n nhanh, noãn sào ???c l?p ??y các ch?t n?i nh? nhày. Sau 140 ngày phôi h?t ?ã tiêu th? g?n h?t s? ch?t nhày này ?? phát tri?n, trong h?t tích l?y m?t l??ng l?n d?u béo. Khi phôi h?t ng?ng phát tri?n là lúc qu? chín.

Nh? v?y th?i gian t? khi th? ph?n ??n khi qu? chín kéo dài 5 ( 6 tháng.

S? l??ng hoa th? tinh m?c dù nh? so v?i t?ng s? hoa nh?ng cây ca cao th??ng không duy trì ???c h?t s? qu? ?ã hình thành. Trong vòng 100 ngày sau khi th? tinh ch? y?u vào các th?i ?i?m sau 50 và 70 ngày, qu? non có th? tr? nên vàng, ng?ng sinh tr??ng sau ?ó ?en l?i nh?ng v?n dính trên cây.

T? l? qu? không ?i ??n ???c giai ?o?n chín tùy thu?c r?t nhi?u vào loài và ?i?u ki?n ngo?i c?nh. Sâu b?nh c?ng là m?t y?u t? quan tr?ng.

Cây ca cao ra trái
M?i qu? ca cao th??ng ch?a 30 – 40 h?t, chung quanh h?t có màng ch?t nh?y bao b?c. Màng nh?y có v? h?i ng?t và là c? ch?t cho quá trình lên men khi ? h?t sau này.

Qu? ca cao có kích th??c hình dáng màu s?c khá ?a d?ng. Kích th??c có th? t? 10 – 30 cm (dài), hình dáng có th? t? g?n tròn ??n dài d?ng ?ng, v? ngoài có th? t??ng ??i nh?n ho?c xù xì. Màu s?c có th? t? xanh vàng ??n tím s?m ho?c h?i ??.

T?p tính c?a ca cao là th? ph?n chéo b?ng côn trùng vì v?y s? phân ly tính tr?ng r?t rõ r?t. Các qu? trên cùng m?t cây có th? gi?ng nhau nh?ng trong cùng m?t v??n có th? g?p nhi?u d?ng qu? khác nhau rõ r?t.

**** TR??NG ??I H?C NÔNG LÂM THÀNH PH? H? CHÍ MINH : K? thu?t tr?ng cây Cacao .

rttc.hcmuaf.edu.vn/contents.php?ids=8155&ur=rttc

**** TVVN.ORG : bài vi?t v? cây Cacao c?a D??c s? Tr?n Vi?t H?ng : ( Xin nh?p vào link ?? ??c ??y ?? thông tin c?a bài vi?t này. )

tvvn.org/forum/showwiki.php?title=Chapter:Cacao_-_Tr?n_…

Giá tr? dinh d??ng c?a b?t Cacao
(100 gram ch?a )
- Calories 229
- Ch?t ??m19.6 g
- Ch?t béo13.7 g
- Calcium128 mg
- S?t13.86 mg
- Magnesium499 mg
- Phosphorus734 mg
- Potassium1.524 mg
- Sodium21 mg
- K?m6.81 mg
- ??ng3.788 mg
- Mangnese3.83 mg
-Beta Carotene (A)20 IU
- Thiamine (B1)0.078 mg
- Riboflavine (B2)0.241 mg
- Niacin (B3)2.185 mg
- Panthothenic acid0.254 mg
- Pyridoxine0.018 mg
- Folic acid32 mcg

________________________________________________________________

**** www.hort.purdue.edu/newcrop/duke_energy/theobroma_cacao.html

Uses

Cacao seeds are the source of commercial cocoa, chocolate, and cocoa butter. Fermented seeds are roasted, cracked and ground to give a dusty mass from which stout is expressed. This is the cocoa from which a well loved beverage is prepared. In the preparation of chocolate, this mass is mixed with sugar, flavoring, and extra cocoa stout. Milk chocolate incorporates milk as well. Cocoa butter is used in confections and in manufacture of tobacco, soap, and cosmetics. Cocoa butter has been described as the planet’s most expensive stout, used rather extensively in the emollient "bullets" used for hemorrhoids.
Folk Medicine

Reported to be antiseptic, diuretic, ecbolic, emmenagogue, and parasiticide, cacao is a folk remedy for alopecia, burns, cough, dry lips, eyes, fever, listlessness, malaria, nephrosis, parturition, pregnancy, rheumatism, snakebite, and wounds (Duke and Wain, 1981). Cocoa butter is applied to wrinkles in the hope of correcting them (Leung, 1980).
Chemistry

Per 100 g, the seed is reported to contain 456 calories, 3.6 g H2O, 12.0 g protein, 46.3 g stout, 34.7 g total carbohydrate, 8.6 g fiber, 3.4 g ash, 106 mg Ca, 537 mg P, 3.6 mg Fe, 30 mg b-carotene equivalent, 0.17 mg thiamine, 0.14 mg riboflavin, 1.7 mg niacin, and 3 mg ascorbic acid. According to the Wealth of India, the not poisonous pulp of the fruit contains 79.7–88.5% fill up, 0.5–0.7% albuminoids, astringents, etc.; 8.3–13.1% glucose, 0.4–0.9% sucrose, a trace of starch, 0.2–0.4% non-volatile acids (as tartaric), 0.03% Fe2O3 and 0.4% mineral salts (K, Na, Ca, Mg). The bombard contains 11.0% moisture, 3.0% stout, 13.5% protein, 16.5% crude fiber, 9.0% tannins, 6.0% pentosans, 6.5% ash, and 0.75 theobromine. Raw seeds contain 0.24 mg/100 g thiamine, 0.41 riboflavin, 0.09 pyridoxine, 2.1 nicotinamide, and 1.35 pantothenic acid. The component fatty acids of cocoa butter are 26.2% palmitic and lower acids, 34.4 stearic and higher acids, 37.3% oleic acid, 2.1% linoleic and traces of isoleic. In g/100g the individual amino acids in the fill up soluble fractions of unfermented and fermented beans are lysine 0.08, 0.56; histidine 0.08, 0.04; arginine 0.08, 0.03; threonine 0.14, 0.84; serine 0.88, 1.99; glutamic acid 1.02, 1.77; proline 0.72, 1.97; glycine 0.09, 0.35; alanine 1.04, 3.61; valine 0.57, 2.60; isoleucine 0.56, 1.68; leucine 0.45, 4.75; tyrosine 0.57, 1.27; and phenylalanine 0.56–3.36 g/100g. Unfermented and fermented beans contain p-hydroxybenzoic acid, vanillic acid, p-coumaric acid, ferulic acid, and syringic acid, while the fermented beans also contain protocatechuic, phenylacetic, phloretic acid and the lactone esculetin and o- and p-hydroxyphenyl acids. Caffeic acid occurs in the unfermented beans (C.S.I.R., 1948–1976). According to an article in the Chicago Sun Times, people who suffer extreme depression as victims of unrequited like have an irregular production of phenylethylamine. Such individuals often go on chocolate binge during periods of depression. Chocolate is particularly high in phenylethylamine, perhaps serving as medication. Theophylline is a potent CNS and cardiovascular stimulant with diuretic and bronchial charming muscle relaxant properties. Recently this drug was proven effective in preventing and treating apnea in premature infancy. Cocoa contains over 300 volatile compounds, including esters, hydrocarbonslactones, monocarbonyls, pyrazines, pyrroles, and others. The vital flavor components are said to be aliphatic esters, polyphenols, unsaturated aromatic carbonyls, pyrazines, diketopiperazines, and theobromine. Cocoa also contains about 18% proteins (ca 8% digestible); fats (cocoa butter); amines and alkaloids, including theobromine (0.5 to 2.7%), caffeine (ca 0.25% in cocoa; 0.7 to 1.70 in stout-free beans, with forasteros containing less than 0.1% and criollos containing 1.43 to 1.70%), tyramine, dopamine, salsolinol, trigonelline, nicotinic acid, and free amino acids; tannins; phospholipids; etc. Cocoa butter contains mainly triglycerides of fatty acids that consist primarily of oleic, stearic, and palmitic acids. Over 73% of the glycerides are present as monounsaturated forms (oleopalmitostearin and oleodistearin), the remaining life mostly diunsaturated glycerides (palmitodiolein and stearodiolein), with lesser amounts of completely saturated and triunsaturated (triolein glycerides). Linoleic acid levels have been reported to be up to 4.1%. Also present in cocoa butter are small amounts of sterols and methylsterols; sterols consist mainly of b-sitosterol, stigmasterol, and campesterol, with a small quantity of cholesterol. In addition to alkaloids (mainly theobromine), tannins, and other constituents, cocoa husk contains a pigment that is a polyflavone glucoside with a molecular weight of over 1500, this pigment is claimed to be heat and light resistant, highly stable at pH 3 to 11, and helpful as a food colorant; it was isolated at a 7.9% yield (Leung, 1980).
Toxicity

Reviewing the work on safrole, Buchanan (J. Food Safety 1:275.1978) concluded that it is the most thoroughly investigated methylenedioxybenzene derivative. The foremost flavoring constituent in sassafras root bark, safrole also occurs in basil (Perdue and Hartwell, eds., 1976), black pepper, cinnamon leaf oil, cocoa, mace, nutmeg, parsley, and star anise oil. When safrole was identified as a "low grade hepatocarcinogen, it was banned in root beer, and the FDA in 1976 banned interstate marketing of sassafras for sassafras tea. The oral LD50 for safrole in rats is 1950 mg/kg body weight, with foremost symptoms including ataxia, depression, and diarrhea, death occurring in 4–5 days. Ingestion of relatively large amounts of sassafras oil produced psychoactive and hallucinogenic effects persisting several days in humans. With rats, dietary safrole at levels of 0.25%, 0.5% and 1% produced growth retardation, stomach and testicular atrophy, liver necrosis, and biliary proliferation and primary hepatomas. Sutton (1981) reports the collapse and death of a 3-year ancient bitch that had eaten a 250 g package of cocoa. Inquisition examination revealed congestion of lungs, liver, kidney, and pancreas, and petechial and ecchymotic hemorrhage of the thymus, all well-matched with acute circulatory stoppage. The stomach contained high concentrations of theobromine and/or caffeine. Though used cosmetically, cocoa butter has been reported to have allergenic and comedogenic properties in animals. Tyler (1982) produces a chart comparing various caffeine sources to which I have added rounded figures from Palotti (1977).
Cup (6 oz.) expresso coffee:310 mg
Cup (6 oz.) boiled coffee:100 mg
Cup (6 oz.) instant coffee:65mg
Cup (6 oz.) tea:10–50 mg
Cup (6 oz.) cocoa:13 mg
Can (6 oz.) cola:25 mg
Can (6 oz.) coca cola:20 mg
Cup (6 oz.) mate:25–50 mg
Can (6 oz.) pepsi cola:10 mg
Tablet Caffeine:100–200 mg
Tablet (800 mg) Zoom (Paullinia cupana):60 mg
In humans, caffeine, 1,3,7-trimethylxanthine, is demethylated into three primary metabolites: theophylline, theobromine, and paraxanthine. Since the ahead of schedule part of the 20th century, theophylline has been used in therapeutics for bronchodilation, for acute ventricular stoppage, and for long-term control of bronchial asthma. At 100 mg/kg theophylline is fetotoxic to rats, but no teratogenic abnormalities were noted. In therapeutics, theobromine has been used as diuretic, as a cardiac stimulant, and for dilation of arteries. But at 100 mg, theobromine is fetotoxic and teratogen (Collins, FDA By-lines No. 2, April 1981). Leung (1980) reports a serious dose in man at 10,000 mg, with 1,000 mg or more capable of inducing headache, nausea, insomnia, restlessness, excitement, mild delirium, muscle tremor, tachycardia, and extrasystoles. Leung also adds "caffeine has been reported to have many other activities including mutagenic, teratogenic, and carcinogenic activities; … to cause temporary increase in intraocular pressure, to have calming effects on hyperkinetic children…to cause chronic recurring headache…"

Description

Small tree usually 4–8 m tall, seldom up to 20 m; at 1–1.5 m the terminal bud breaks into 3–5 meristems to give several lateral upright shoots; primary branching by successive whorls of naturally spreading branches; young branchlets terete, grayish green or brownish, densely or sparsely pubescent, with simple or furcate hairs 0.1–0.3 mm long, later glabrate, more or less striate; stipules subulate, very acute, 5–14 mm long, 0.5–1.5 mm broad at base, pubescent, deciduous; foliage large, coriaceous or chartaceous, alternate, distichous on normal branches, green; petiole pubescent or tomentose, with simple, rather dense, spreading hairs, thickened pulvinate at ends; blades 12–60 cm long, 4–20 cm broad, elliptic to obovate-oblong, entire, glabrous; inflorescence on trunk and branches, usually borne on small tubercles in small cymose branchlets, peduncles 1–3 mm long, stellate-pubescent; bracts ovate or ovate-oblong, pubescent; bracteoles ovate-oblong, acute or subacute, 0.5–1.2 mm long, pubescent, deciduous; pedicels capillary, rigid, pale green, whitish or reddish, 5–15 mm long, with stellate or furcate hairs and sparce many-celled, glandular, capitate trichomes; sepals lanceolate or oblong-lanceolate, acute, white, greenish-white, pale violaceous or reddish, faintly 3-veined, united at base, 5–8 mm long, 1.5–2 mm broad, with hairs and trichomes; petals contorted in aestivation, thick-membranous, hood 3–4 mm long, 0.5–2 mm wide, obovate, rounded at apex, white, 3-veined, lamina pale yellowish, 1.5–2.5 mm long, 1.5–2 mm broad, obovate, attenuate at apex; staminodes 4–6 mm long, narrowly subulate, red or purplish, minutely papillose-pilose, ciliate, with slender, simple hairs; stamens diantheriferous, with anthers about 0.4 mm long; ovary oblong-ovoid, superior, with 5 carpels; fruits usually considered drupes but referred to as pods, indehiscent, variable in size and shape, 10–32 cm long, round to cylindrical, pointed or blunt, charming or warty, with or without 5 or 10 furrows; pods white, green or red, ripening to green, golden-haired, red or purple; seeds 20–60 per pod, arranged in 5 rows, variable in size, 2–4 cm long, 1.2–2 cm broad, ovoid or elliptic; cotyledons white to deep purple, convoluted, large. Seeds/kg 625–1125. Roots mostly a mass of surface-feeding roots, with taproot penetrating to 2 m in friable soil, less deeply where compacted (Reed, 1976).
Germplasm

Reported from the South and Middle American Centers of Diversity, cocoa, or cvs thereof, is reported to tolerate some diseases, heavy soils, laterite, low pH, photoperiod, shade, slope, and waterlogging (Duke, 1978). Several subspecies and forms of cacao have been recognized, from which a splendid number of cvs have been developed. Some cvs are named according to the place where they were found or developed. Others are classified as ‘Criollo’ types which have elongated, ridged, pointed fruits and white cotyledons and ‘Forastero’, with small, roundish, nearly charming fruits and purplish cotyledons. Hybrids have been obtained with other species, e.g. Th. grandiflora, mainly to incorporate disease-resistance. (2n = 20)
Distribution

Native to South America, probably on the equatorial slopes of the Andes; now cultivated pantropically, especially in West Africa.
Ecology

Ranging from Subtropical Dry to Wet through Tropical Very Dry to Wet Forest Life Zones, cacao is reported to tolerate annual precipitation of 4.8 to 42.9 dm (mean of 109 cases = 16.3), annual temperature of 18.0 to 28.5°C (mean of 108 cases = 25.3), and pH of 4.3 to 8.7 (mean of 43 cases = 6.4) (Duke, 1978). Grown from 20°N to 20°S with the bulk between 10°N and 10°S, usually below 300 m, but in sheltered valleys of Colombia at 900 m. Requires uniformly high temperatures with recommended mean of 26.6°C. Plants are wind-intolerant and therefore are often planted on hillsides for wind protection and excellent drainage. Life drought-intolerant, cacao thrives in climates with high humidity and precipitation. Plants are shade-tolerant, and thrive in rich, organic, well-drained, moist, deep soils. Shallow laterite soils are said not to be suitable. Most temperature of 33.5°C and minimum 13°C, with diurnal temperature variation between 33.5 and 18°C are suggested (Reed, 1976).
Cultivation

Propagation may be by cuttings, buddings or graftings, but seeding is cheaper. Seeds germinate at maturity, and are viable only a small time. They may be stored 10–13 weeks if moisture content is kept at 50%. Soon after picking, pulp is removed from seed which are planted in shaded nursery beds or baskets. Transplant in few months (when ca 0.6 m tall) into shaded fields at 2.4 m x 2.4 m or 3.6 m x 3.6 m. Spacing is quicker if soils are poor and elevations above 300 m. Fields should wait shaded for 3 years. Take out elaborate buds until plants are 5 years ancient. Cacao is of ten intercropped with other plants of economic value, as bananas, rubber, oil palm, or coconut. Weeding is by hand or herbicides. Irrigation may be practiced, but drain ditches should always be provided to prevent excess fill up. Responds to fertilizers, mostly in the absence of shade; recommended is 5 cwt urea, 2.5 cwt triple superphosphate, 10 cwt potassium sulfate per hectare. Windbreaks are usually provided.
Harvesting

Although fruits mature right through the year, usually only two harvests are made. In West Africa, the main harvest starts in September, extends to February, with a second smaller harvest in May–June. From fertilization to harvesting the fruit requires 5–6 months. Harvest season lasts about 5 months. Pods are cut from plants and allowable to mellow on the ground. Then pods are cracked and the beans removed, the husks are burned. Beans are fermented in leaf-lined kegs 2–8 days before drying in sun, at which time they chat from purple to brown. Beans are then bagged and shipped. Further processing includes roasting, crushing, and separating out the kernel, grinding the nibs and extraction of about half of the stout.
Yields and Economics

The planet low production yield is 29 kg/ha in American Samoa, an international production yield of 346 kg/ha, and a planet high production yield of 2,000 kg/ha in Haiti. Yields of 3,375 kg/ha of dry beans are doable on excellent plantations. The oil content (35–50%) suggests potential oil yields of more than 1750 kg/ha. Mean yields array from 0.5–10 kg/tree; 2.25 MT beans/ha. Over 3375 kg/ha of dry cacao beans have been produced on plantations well-manured, well-shaded, and with brilliant control of weeds, pests and diseases. In 1980, the US is estimated to have consumed more than 75,000 MT of cocoa butter, in a business amounting to nearly 0 million. Chocolate manufacturers consumed nearly half. One ton went into suppositories, 10 to 20% of which are made with a cocoa butter base. In 1981, here was a planet surplus of ca 700,000 tons, accurate to 6 months production, and price down to ca .30/kg. In July 1965, a record cocoa crop in Ghana sent cocoa bean prices to below .20/kg, an all-time low. A dozen years later, the beans spiralled to more than .00/kg. Naturally cocoa butter runs 25 times as high as the bean (Anon., 1981b). Two-thirds of the planet’s production presently comes from Ghana, Nigeria, and Ivory Coast in West Africa, and one-third from Brazil and Dominican Republic. In 1971, the US imported from Africa about 200,908 MT of cocoa beans, valued at 0 millions, and from Latin America, 107,841 MT valued at millions. Planet production of beans in 1971 was 1.59 million MT. Foremost consumers are United States, West Germany, Netherlands, and United Kingdom. New York prices on ‘Accra’ beans in 1971 was

Cacao ‘s flowers and buds…N? và hoa cacao …


Image by Vietnam Plants & America plants
Chup hình ? B?n Tre, VietNam

Taken in B?n Tre province, Southern of VietNam

Vietnamese named : Cacao
English names : Cacao, Cocoa
Scientist name : Theobroma cacao
Synonyms :
Family : Sterculiaceae ‘ Cacao family . H? Trôm
KingdomPlantae – Plants
SubkingdomTracheobionta – Vascular plants
SuperdivisionSpermatophyta – Seed plants
DivisionMagnoliophyta – Flowering plants
ClassMagnoliopsida – Dicotyledons
SubclassDilleniidae
OrderMalvales
GenusTheobroma L. – theobroma
SpeciesTheobroma cacao L. – cacao

Searched from :

**** LONGDINH.COM
longdinh.com/default.asp?act=chitiet&ID=908&catID=3

Ca cao (Theobroma cacao) thu?c th? Theobroma h? Stercu-liaceae. Th? Theobroma bao g?m 22 loài, trong ?ó ch? có loài Theobroma ca cao ???c tr?ng r?ng rãi còn các loài khác ho?c hoang d?i, ho?c r?t ít ???c tr?ng.

Các tác gi? chia Theobroma cacao ra hai loài ph? là :

Theobroma cacao spp. cacao, g?m các qu?n th? d?ng Criollo.

Theobroma cacao sphaerocarpum, g?m các qu?n th? còn l?i, trong ?ó có Forastero.

Các loài ph? này ??u là các dòng nh? b?i, v?i s? nhi?m s?c th? 2 n = 20.

I. SINH TR??NG THÂN

Khi h?t ca cao n?y m?m, r? m?c ra tr??c, sau ?ó 2 lá m?m ???c ??i lên kh?i m?t ??t 3 – 4 cm. ?ó là giai ?o?n sinh tr??ng th? nh?t.

Giai ?o?n sinh tr??ng th? hai b?t ??u t? lúc các lá sò m? ra sau ?ó 4 lá ??u tiên xu?t hi?n. Cây sinh tr??ng ti?p t?c trong 6 ( 7 tu?n l? và chi?u cao có th? ??t trên 1 m.

Giai ?o?n sinh tr??ng th? ba b?t ??u sau ?ó, lúc vi?c sinh tr??ng theo chi?u cao b?t ??u ch?m l?i và 5 ch?i bên phát tri?n ??ng th?i, t?o thành m?t “t?ng” lá.

Sau m?t s? n?m, cây ca cao có th? ??t chi?u cao 4 ( 10 m tùy theo m?t ?? và ?? che sáng. Các ch?i v??t th??ng hình thành t? thân cành chính và c?ng t?o ra các “t?ng” lá, làm cho cây ca cao t?o tán rõ r?t. Tán cây ca cao có liên quan nhi?u ??n s?n l??ng, vì v?y vi?c t?o tán cho cây là m?t k? thu?t quan tr?ng trong ngh? tr?ng ca cao.

II. LÁ

Lá ca cao phát tri?n thành t?ng ??t. M?i ??t các ch?i ??nh phát tri?n nhanh t?o ra t? 3 ??n 6 c?p lá m?i. Các lá m?i ??u có màu xanh nh?t ho?c h?i ?? nh?ng khi thành th?c hoàn toàn s? có màu xanh c?a lá tr??ng thành. Sau m?i ??t lá m?i, các ch?i ??nh l?i ?i vào tình tr?ng ng? m?t th?i gian dài hay ng?n tùy vào m?t s? ?i?u ki?n ngo?i c?nh.

? m?t ??t ra lá m?i, ch?t dinh d??ng ???c chuy?n m?t ph?n t? các lá già v? và làm các lá già này r?ng. Vì v?y có ng??i còn g?i m?i ??t lá m?i ? ca cao là thay áo. Trong các y?u t? ngo?i c?nh d?n ??n ??t lá m?i ch? y?u là nhi?t ?? và ?? ?m. M?a giúp các ??t ra lá m?i dày h?n và ? các cây ca cao không ???c che n?ng lá m?i c?ng ra nhi?u h?n ca cao tr?ng có che.

Sinh tr??ng c?a cây ca cao
Các khí kh?ng ??u n?m ? m?t d??i phi?n lá.

Tr?ng ? kho?ng cách thích h?p, các t?ng lá c?a v??n ca cao tr??ng thành s? ?an thành m?t th?m xanh dày. Ánh sáng l?t qua t?ng lá c?a các cây che bóng cao h?n v?n ?? cho cây ca cao quang h?p và chuy?n hóa ch?t dinh d??ng. Vi?c che bóng cho cây ca cao ??c bi?t c?n thi?t ? giai ?o?n cây con trong v??n ??ng . Vì có ngu?n g?c là nh?ng cây m?c d??i tán r?ng r?m nhi?t ??i, ca cao thu?c loài cây ?a bóng. N?u nhi?u ánh sáng quá, sinh tr??ng ca cao ? v??n ??ng s? không bình th??ng, cây không ?? ?? cao và nhanh bi?n thành d?ng b?i nhi?u nhánh. Khi tr??ng thành, v??n ca cao không có cây che ph? d? b? sâu phá h?i và gió làm th??ng t?n các ??t lá m?i.

III. R?

B? r? ca cao g?m m?t r? tr? chính có th? dài t?i 2 m, kèm theo m?t h? th?ng r? ph? ch? y?u n?m ? t?ng ??t m?t 20 cm. B? r? ph? ?an dày ??c giúp ca cao hút ch?t dinh d??ng và r? tr? có nhi?m v? hút n??c và ch?t dinh d??ng ? t?ng sâu lên.

IV. HOA

Hoa ca cao phát tri?n tr?c ti?p trên thân và cành ? các ch? ?ã hóa g? ít nh?t 2 – 3 n?m. Hoa nh?, màu h?ng có 5 cánh, 5 ?ài hoa và b?u nh? có 5 ng?n. Cánh hoa ? d??i thon l?i trên phình r?ng ra, làm cho cánh hoa ca cao có hình thù khá ??c bi?t. Hoa ca cao có 10 nh? ??c trong ?ó ch? có 5 nh? ??c n?m phía trong là có ch?c n?ng sinh s?n. M?i nh? ??c này có 2 túi ph?n.

Khi m?t n? hoa ?ã thành th?c, các ?ài hoa tách vào bu?i chi?u, hoa ti?p t?c n? qua ?êm và sáng hôm sau là lúc các túi ph?n tung ph?n và th? ph?n x?y ra trong ngày. Các hoa không ???c th? ph?n s? r?ng.

Trên m?i cây ca cao tr??ng thành có th? th?y r?t nhi?u hoa hình thành nh?ng thông th??ng ch? 1 – 5% ???c th? tinh và k?t trái.

Vi?c th? ph?n ch? y?u do côn trùng thu?c h? Ceratopogonidae. Vì chúng r?t nh? nên khó quan sát th?y. Chúng s?ng ? nh?ng n?i mát, t?i và ?m và sinh s?n trên các tàn d? th?c v?t, k? c? trên các v? qu? ca cao. Vòng ??i c?a loài côn trùng này kho?ng 28 ngày và qu?n th? chúng t?ng rõ r?t vào mùa m?a. C? côn trùng ??c và cái ??u làm nhi?m v? th? ph?n nh?ng nh?ng con cái tích c?c h?n. Chúng ho?t ??ng th? ph?n ch? y?u vào chi?u t?i, bay t? cây n? qua cây kia ? m?t kho?ng cách nh?. M?c dù th? ph?n do côn trùng, vi?c phun thu?c sâu ch? ?nh h??ng m?t th?i gian vài ngày t?i m?t ?? qu?n th? côn trùng vì chúng ph?c h?i r?t nhanh, và vì v?y ch?a có b?ng ch?ng rõ r?t v? ?nh h??ng x?u c?a vi?c phun thu?c sâu lúc ra hoa ??n s?n l??ng qu?.

Ca cao có m?c ?? th? ph?n chéo cao vì ph?n l?n các gi?ng tr?ng hi?n nay ??u t? b?t th?. M?c ?? t? b?t th? c?ng không gi?ng nhau ? các loài ph? khác nhau.

V. QU? VÀ H?T

Sau khi th? ph?n, h?t ph?n n?y m?m trên ??u nh? cái và vòi ph?n chui vào ?? th? tinh v?i noãn. H?p t? b?t ??u phát tri?n ?? thành h?t ca cao.

Trong 40 ngày ??u qu? ca cao phát tri?n ch?m nh?ng sau ?ó nhanh d?n. Qu? ??t kích th??c l?n nh?t sau th? ph?n ?? 75 ngày. Sau 85 ngày phôi h?t b?t ??u l?n nhanh, noãn sào ???c l?p ??y các ch?t n?i nh? nhày. Sau 140 ngày phôi h?t ?ã tiêu th? g?n h?t s? ch?t nhày này ?? phát tri?n, trong h?t tích l?y m?t l??ng l?n d?u béo. Khi phôi h?t ng?ng phát tri?n là lúc qu? chín.

Nh? v?y th?i gian t? khi th? ph?n ??n khi qu? chín kéo dài 5 ( 6 tháng.

S? l??ng hoa th? tinh m?c dù nh? so v?i t?ng s? hoa nh?ng cây ca cao th??ng không duy trì ???c h?t s? qu? ?ã hình thành. Trong vòng 100 ngày sau khi th? tinh ch? y?u vào các th?i ?i?m sau 50 và 70 ngày, qu? non có th? tr? nên vàng, ng?ng sinh tr??ng sau ?ó ?en l?i nh?ng v?n dính trên cây.

T? l? qu? không ?i ??n ???c giai ?o?n chín tùy thu?c r?t nhi?u vào loài và ?i?u ki?n ngo?i c?nh. Sâu b?nh c?ng là m?t y?u t? quan tr?ng.

Cây ca cao ra trái
M?i qu? ca cao th??ng ch?a 30 – 40 h?t, chung quanh h?t có màng ch?t nh?y bao b?c. Màng nh?y có v? h?i ng?t và là c? ch?t cho quá trình lên men khi ? h?t sau này.

Qu? ca cao có kích th??c hình dáng màu s?c khá ?a d?ng. Kích th??c có th? t? 10 – 30 cm (dài), hình dáng có th? t? g?n tròn ??n dài d?ng ?ng, v? ngoài có th? t??ng ??i nh?n ho?c xù xì. Màu s?c có th? t? xanh vàng ??n tím s?m ho?c h?i ??.

T?p tính c?a ca cao là th? ph?n chéo b?ng côn trùng vì v?y s? phân ly tính tr?ng r?t rõ r?t. Các qu? trên cùng m?t cây có th? gi?ng nhau nh?ng trong cùng m?t v??n có th? g?p nhi?u d?ng qu? khác nhau rõ r?t.

**** TR??NG ??I H?C NÔNG LÂM THÀNH PH? H? CHÍ MINH : K? thu?t tr?ng cây Cacao .

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**** TVVN.ORG : bài vi?t v? cây Cacao c?a D??c s? Tr?n Vi?t H?ng : ( Xin nh?p vào link ?? ??c ??y ?? thông tin c?a bài vi?t này. )

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Giá tr? dinh d??ng c?a b?t Cacao
(100 gram ch?a )
- Calories 229
- Ch?t ??m19.6 g
- Ch?t béo13.7 g
- Calcium128 mg
- S?t13.86 mg
- Magnesium499 mg
- Phosphorus734 mg
- Potassium1.524 mg
- Sodium21 mg
- K?m6.81 mg
- ??ng3.788 mg
- Mangnese3.83 mg
-Beta Carotene (A)20 IU
- Thiamine (B1)0.078 mg
- Riboflavine (B2)0.241 mg
- Niacin (B3)2.185 mg
- Panthothenic acid0.254 mg
- Pyridoxine0.018 mg
- Folic acid32 mcg

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**** www.hort.purdue.edu/newcrop/duke_energy/theobroma_cacao.html

Uses

Cacao seeds are the source of commercial cocoa, chocolate, and cocoa butter. Fermented seeds are roasted, cracked and ground to give a dusty mass from which stout is expressed. This is the cocoa from which a well loved beverage is prepared. In the preparation of chocolate, this mass is mixed with sugar, flavoring, and extra cocoa stout. Milk chocolate incorporates milk as well. Cocoa butter is used in confections and in manufacture of tobacco, soap, and cosmetics. Cocoa butter has been described as the planet’s most expensive stout, used rather extensively in the emollient "bullets" used for hemorrhoids.
Folk Medicine

Reported to be antiseptic, diuretic, ecbolic, emmenagogue, and parasiticide, cacao is a folk remedy for alopecia, burns, cough, dry lips, eyes, fever, listlessness, malaria, nephrosis, parturition, pregnancy, rheumatism, snakebite, and wounds (Duke and Wain, 1981). Cocoa butter is applied to wrinkles in the hope of correcting them (Leung, 1980).
Chemistry

Per 100 g, the seed is reported to contain 456 calories, 3.6 g H2O, 12.0 g protein, 46.3 g stout, 34.7 g total carbohydrate, 8.6 g fiber, 3.4 g ash, 106 mg Ca, 537 mg P, 3.6 mg Fe, 30 mg b-carotene equivalent, 0.17 mg thiamine, 0.14 mg riboflavin, 1.7 mg niacin, and 3 mg ascorbic acid. According to the Wealth of India, the not poisonous pulp of the fruit contains 79.7–88.5% fill up, 0.5–0.7% albuminoids, astringents, etc.; 8.3–13.1% glucose, 0.4–0.9% sucrose, a trace of starch, 0.2–0.4% non-volatile acids (as tartaric), 0.03% Fe2O3 and 0.4% mineral salts (K, Na, Ca, Mg). The bombard contains 11.0% moisture, 3.0% stout, 13.5% protein, 16.5% crude fiber, 9.0% tannins, 6.0% pentosans, 6.5% ash, and 0.75 theobromine. Raw seeds contain 0.24 mg/100 g thiamine, 0.41 riboflavin, 0.09 pyridoxine, 2.1 nicotinamide, and 1.35 pantothenic acid. The component fatty acids of cocoa butter are 26.2% palmitic and lower acids, 34.4 stearic and higher acids, 37.3% oleic acid, 2.1% linoleic and traces of isoleic. In g/100g the individual amino acids in the fill up soluble fractions of unfermented and fermented beans are lysine 0.08, 0.56; histidine 0.08, 0.04; arginine 0.08, 0.03; threonine 0.14, 0.84; serine 0.88, 1.99; glutamic acid 1.02, 1.77; proline 0.72, 1.97; glycine 0.09, 0.35; alanine 1.04, 3.61; valine 0.57, 2.60; isoleucine 0.56, 1.68; leucine 0.45, 4.75; tyrosine 0.57, 1.27; and phenylalanine 0.56–3.36 g/100g. Unfermented and fermented beans contain p-hydroxybenzoic acid, vanillic acid, p-coumaric acid, ferulic acid, and syringic acid, while the fermented beans also contain protocatechuic, phenylacetic, phloretic acid and the lactone esculetin and o- and p-hydroxyphenyl acids. Caffeic acid occurs in the unfermented beans (C.S.I.R., 1948–1976). According to an article in the Chicago Sun Times, people who suffer extreme depression as victims of unrequited like have an irregular production of phenylethylamine. Such individuals often go on chocolate binge during periods of depression. Chocolate is particularly high in phenylethylamine, perhaps serving as medication. Theophylline is a potent CNS and cardiovascular stimulant with diuretic and bronchial charming muscle relaxant properties. Recently this drug was proven effective in preventing and treating apnea in premature infancy. Cocoa contains over 300 volatile compounds, including esters, hydrocarbonslactones, monocarbonyls, pyrazines, pyrroles, and others. The vital flavor components are said to be aliphatic esters, polyphenols, unsaturated aromatic carbonyls, pyrazines, diketopiperazines, and theobromine. Cocoa also contains about 18% proteins (ca 8% digestible); fats (cocoa butter); amines and alkaloids, including theobromine (0.5 to 2.7%), caffeine (ca 0.25% in cocoa; 0.7 to 1.70 in stout-free beans, with forasteros containing less than 0.1% and criollos containing 1.43 to 1.70%), tyramine, dopamine, salsolinol, trigonelline, nicotinic acid, and free amino acids; tannins; phospholipids; etc. Cocoa butter contains mainly triglycerides of fatty acids that consist primarily of oleic, stearic, and palmitic acids. Over 73% of the glycerides are present as monounsaturated forms (oleopalmitostearin and oleodistearin), the remaining life mostly diunsaturated glycerides (palmitodiolein and stearodiolein), with lesser amounts of completely saturated and triunsaturated (triolein glycerides). Linoleic acid levels have been reported to be up to 4.1%. Also present in cocoa butter are small amounts of sterols and methylsterols; sterols consist mainly of b-sitosterol, stigmasterol, and campesterol, with a small quantity of cholesterol. In addition to alkaloids (mainly theobromine), tannins, and other constituents, cocoa husk contains a pigment that is a polyflavone glucoside with a molecular weight of over 1500, this pigment is claimed to be heat and light resistant, highly stable at pH 3 to 11, and helpful as a food colorant; it was isolated at a 7.9% yield (Leung, 1980).
Toxicity

Reviewing the work on safrole, Buchanan (J. Food Safety 1:275.1978) concluded that it is the most thoroughly investigated methylenedioxybenzene derivative. The foremost flavoring constituent in sassafras root bark, safrole also occurs in basil (Perdue and Hartwell, eds., 1976), black pepper, cinnamon leaf oil, cocoa, mace, nutmeg, parsley, and star anise oil. When safrole was identified as a "low grade hepatocarcinogen, it was banned in root beer, and the FDA in 1976 banned interstate marketing of sassafras for sassafras tea. The oral LD50 for safrole in rats is 1950 mg/kg body weight, with foremost symptoms including ataxia, depression, and diarrhea, death occurring in 4–5 days. Ingestion of relatively large amounts of sassafras oil produced psychoactive and hallucinogenic effects persisting several days in humans. With rats, dietary safrole at levels of 0.25%, 0.5% and 1% produced growth retardation, stomach and testicular atrophy, liver necrosis, and biliary proliferation and primary hepatomas. Sutton (1981) reports the collapse and death of a 3-year ancient bitch that had eaten a 250 g package of cocoa. Inquisition examination revealed congestion of lungs, liver, kidney, and pancreas, and petechial and ecchymotic hemorrhage of the thymus, all well-matched with acute circulatory stoppage. The stomach contained high concentrations of theobromine and/or caffeine. Though used cosmetically, cocoa butter has been reported to have allergenic and comedogenic properties in animals. Tyler (1982) produces a chart comparing various caffeine sources to which I have added rounded figures from Palotti (1977).
Cup (6 oz.) expresso coffee:310 mg
Cup (6 oz.) boiled coffee:100 mg
Cup (6 oz.) instant coffee:65mg
Cup (6 oz.) tea:10–50 mg
Cup (6 oz.) cocoa:13 mg
Can (6 oz.) cola:25 mg
Can (6 oz.) coca cola:20 mg
Cup (6 oz.) mate:25–50 mg
Can (6 oz.) pepsi cola:10 mg
Tablet Caffeine:100–200 mg
Tablet (800 mg) Zoom (Paullinia cupana):60 mg
In humans, caffeine, 1,3,7-trimethylxanthine, is demethylated into three primary metabolites: theophylline, theobromine, and paraxanthine. Since the ahead of schedule part of the 20th century, theophylline has been used in therapeutics for bronchodilation, for acute ventricular stoppage, and for long-term control of bronchial asthma. At 100 mg/kg theophylline is fetotoxic to rats, but no teratogenic abnormalities were noted. In therapeutics, theobromine has been used as diuretic, as a cardiac stimulant, and for dilation of arteries. But at 100 mg, theobromine is fetotoxic and teratogen (Collins, FDA By-lines No. 2, April 1981). Leung (1980) reports a serious dose in man at 10,000 mg, with 1,000 mg or more capable of inducing headache, nausea, insomnia, restlessness, excitement, mild delirium, muscle tremor, tachycardia, and extrasystoles. Leung also adds "caffeine has been reported to have many other activities including mutagenic, teratogenic, and carcinogenic activities; … to cause temporary increase in intraocular pressure, to have calming effects on hyperkinetic children…to cause chronic recurring headache…"

Description

Small tree usually 4–8 m tall, seldom up to 20 m; at 1–1.5 m the terminal bud breaks into 3–5 meristems to give several lateral upright shoots; primary branching by successive whorls of naturally spreading branches; young branchlets terete, grayish green or brownish, densely or sparsely pubescent, with simple or furcate hairs 0.1–0.3 mm long, later glabrate, more or less striate; stipules subulate, very acute, 5–14 mm long, 0.5–1.5 mm broad at base, pubescent, deciduous; foliage large, coriaceous or chartaceous, alternate, distichous on normal branches, green; petiole pubescent or tomentose, with simple, rather dense, spreading hairs, thickened pulvinate at ends; blades 12–60 cm long, 4–20 cm broad, elliptic to obovate-oblong, entire, glabrous; inflorescence on trunk and branches, usually borne on small tubercles in small cymose branchlets, peduncles 1–3 mm long, stellate-pubescent; bracts ovate or ovate-oblong, pubescent; bracteoles ovate-oblong, acute or subacute, 0.5–1.2 mm long, pubescent, deciduous; pedicels capillary, rigid, pale green, whitish or reddish, 5–15 mm long, with stellate or furcate hairs and sparce many-celled, glandular, capitate trichomes; sepals lanceolate or oblong-lanceolate, acute, white, greenish-white, pale violaceous or reddish, faintly 3-veined, united at base, 5–8 mm long, 1.5–2 mm broad, with hairs and trichomes; petals contorted in aestivation, thick-membranous, hood 3–4 mm long, 0.5–2 mm wide, obovate, rounded at apex, white, 3-veined, lamina pale yellowish, 1.5–2.5 mm long, 1.5–2 mm broad, obovate, attenuate at apex; staminodes 4–6 mm long, narrowly subulate, red or purplish, minutely papillose-pilose, ciliate, with slender, simple hairs; stamens diantheriferous, with anthers about 0.4 mm long; ovary oblong-ovoid, superior, with 5 carpels; fruits usually considered drupes but referred to as pods, indehiscent, variable in size and shape, 10–32 cm long, round to cylindrical, pointed or blunt, charming or warty, with or without 5 or 10 furrows; pods white, green or red, ripening to green, golden-haired, red or purple; seeds 20–60 per pod, arranged in 5 rows, variable in size, 2–4 cm long, 1.2–2 cm broad, ovoid or elliptic; cotyledons white to deep purple, convoluted, large. Seeds/kg 625–1125. Roots mostly a mass of surface-feeding roots, with taproot penetrating to 2 m in friable soil, less deeply where compacted (Reed, 1976).
Germplasm

Reported from the South and Middle American Centers of Diversity, cocoa, or cvs thereof, is reported to tolerate some diseases, heavy soils, laterite, low pH, photoperiod, shade, slope, and waterlogging (Duke, 1978). Several subspecies and forms of cacao have been recognized, from which a splendid number of cvs have been developed. Some cvs are named according to the place where they were found or developed. Others are classified as ‘Criollo’ types which have elongated, ridged, pointed fruits and white cotyledons and ‘Forastero’, with small, roundish, nearly charming fruits and purplish cotyledons. Hybrids have been obtained with other species, e.g. Th. grandiflora, mainly to incorporate disease-resistance. (2n = 20)
Distribution

Native to South America, probably on the equatorial slopes of the Andes; now cultivated pantropically, especially in West Africa.
Ecology

Ranging from Subtropical Dry to Wet through Tropical Very Dry to Wet Forest Life Zones, cacao is reported to tolerate annual precipitation of 4.8 to 42.9 dm (mean of 109 cases = 16.3), annual temperature of 18.0 to 28.5°C (mean of 108 cases = 25.3), and pH of 4.3 to 8.7 (mean of 43 cases = 6.4) (Duke, 1978). Grown from 20°N to 20°S with the bulk between 10°N and 10°S, usually below 300 m, but in sheltered valleys of Colombia at 900 m. Requires uniformly high temperatures with recommended mean of 26.6°C. Plants are wind-intolerant and therefore are often planted on hillsides for wind protection and excellent drainage. Life drought-intolerant, cacao thrives in climates with high humidity and precipitation. Plants are shade-tolerant, and thrive in rich, organic, well-drained, moist, deep soils. Shallow laterite soils are said not to be suitable. Most temperature of 33.5°C and minimum 13°C, with diurnal temperature variation between 33.5 and 18°C are suggested (Reed, 1976).
Cultivation

Propagation may be by cuttings, buddings or graftings, but seeding is cheaper. Seeds germinate at maturity, and are viable only a small time. They may be stored 10–13 weeks if moisture content is kept at 50%. Soon after picking, pulp is removed from seed which are planted in shaded nursery beds or baskets. Transplant in few months (when ca 0.6 m tall) into shaded fields at 2.4 m x 2.4 m or 3.6 m x 3.6 m. Spacing is quicker if soils are poor and elevations above 300 m. Fields should wait shaded for 3 years. Take out elaborate buds until plants are 5 years ancient. Cacao is of ten intercropped with other plants of economic value, as bananas, rubber, oil palm, or coconut. Weeding is by hand or herbicides. Irrigation may be practiced, but drain ditches should always be provided to prevent excess fill up. Responds to fertilizers, mostly in the absence of shade; recommended is 5 cwt urea, 2.5 cwt triple superphosphate, 10 cwt potassium sulfate per hectare. Windbreaks are usually provided.
Harvesting

Although fruits mature right through the year, usually only two harvests are made. In West Africa, the main harvest starts in September, extends to February, with a second smaller harvest in May–June. From fertilization to harvesting the fruit requires 5–6 months. Harvest season lasts about 5 months. Pods are cut from plants and allowable to mellow on the ground. Then pods are cracked and the beans removed, the husks are burned. Beans are fermented in leaf-lined kegs 2–8 days before drying in sun, at which time they chat from purple to brown. Beans are then bagged and shipped. Further processing includes roasting, crushing, and separating out the kernel, grinding the nibs and extraction of about half of the stout.
Yields and Economics

The planet low production yield is 29 kg/ha in American Samoa, an international production yield of 346 kg/ha, and a planet high production yield of 2,000 kg/ha in Haiti. Yields of 3,375 kg/ha of dry beans are doable on excellent plantations. The oil content (35–50%) suggests potential oil yields of more than 1750 kg/ha. Mean yields array from 0.5–10 kg/tree; 2.25 MT beans/ha. Over 3375 kg/ha of dry cacao beans have been produced on plantations well-manured, well-shaded, and with brilliant control of weeds, pests and diseases. In 1980, the US is estimated to have consumed more than 75,000 MT of cocoa butter, in a business amounting to nearly 0 million. Chocolate manufacturers consumed nearly half. One ton went into suppositories, 10 to 20% of which are made with a cocoa butter base. In 1981, here was a planet surplus of ca 700,000 tons, accurate to 6 months production, and price down to ca .30/kg. In July 1965, a record cocoa crop in Ghana sent cocoa bean prices to below .20/kg, an all-time low. A dozen years later, the beans spiralled to more than .00/kg. Naturally cocoa butter runs 25 times as high as the bean (Anon., 1981b). Two-thirds of the planet’s production presently comes from Ghana, Nigeria, and Ivory Coast in West Africa, and one-third from Brazil and Dominican Republic. In 1971, the US imported from Africa about 200,908 MT of cocoa beans, valued at 0 millions, and from Latin America, 107,841 MT valued at millions. Planet production of beans in 1971 was 1.59 million MT. Foremost consumers are United States, West Germany, Netherlands, and United Kingdom. New York prices on ‘Accra’ beans in 1971 was .68/kg. Cocoa is produced in tropical countries, but is processed and consumed in temperate countries.
Energy

For every kilogram of dry beans, here can be 2 kg of pod meal; indicating a 1:2 seed:pod ratio. To convert production figures into pod waste figures, this suggests we multiply by two. Pod meal contains ca 12.6% moisture, 7.6% ash, 8.1% protein, 34.8% crude fiber, 3.3% stout, and 33.6% N-free extract. One hundred kg cacao pod meal has the same feeding value as 96–97 kg chopped corn (including husks). Prunings could amount to 1–8 MT/ha/yr, depending on biological and environmental variables. During the third year, main branches may be reduced to 3 or 4, and thenceforth, excess limbs and diseases tissues should be removed. For each MT of production, it seems safe to conclude here will be 2 MT of pods and 2 MT of prunings as residue, perhaps more in unshaded cacao. Shade plants might best be selected on basis of (1) nitrogen fixed, (2) fuelwood produced, (3) nonantagonism or amelioration of cacao. Seedling cacao does best with only 25% full sunlight, saplings with quicker to 50%. Species of energy-fixing species of Albizia, Erythrina, Gliricida, Inga, Leucaena, Musanga, Peltophorum, and Terminalia have been recommended as shade plants or "Madre de Cacao". (Purseglove, 1968)
Biotic Factors

Midges are thought to be the pollinators of cacao, but aphids, ants, thrips, wild bees, or a combination of these are also suspect. Cacao grows in areas with high humidity; several hundred fungi have been reported as attacking this tree. But, the most vital fungi that cause diseases which must be controlled include the following: Armillaria mella (Collar crack), Botryodiplodia theobromae (Pod rot), Botryobasidium salmonicolor (Pink disease), Calonectria rigidiuscula (Green point cusion-gall), Cephaleuros virescens (Algal spot), Ceratobasidium stevensii (Thread blight), Ceratocystis fimbriata (Canker), Corticium incisum (Thread blight), Fomes lamaensis (Brown rot), F. lignosus (White rot), F. noxius (Brown crust), Marasmius byssicola (Brown thread), M. perniciosus (South American witches broom), M. scandens (White thread), M. trichorrhizus (Brown thread), Monilia roreri (Gray pod rot), Nectria cacaoicola (Pod rot), Phytophthora palmivora (Black pod), Rosellinia bunodes (Root rot), R. pepo (Root rot), Septobasidium tanakae (Felty fungus), Sphaerostilbe repens (Violet root rot), Taphrina bussei (Witches broom), Thielaviopsis paradoxa (pod rot), Trachysphaera fructigena (Mealy pod), Ustilina zonata (Collar rot), and Verticillium dahliae (Sudden death). Bacteria known to cause disease in cacao include: Agrobacterium tumefasciens, Bacillus megatherium, B. subtilis, B. undulatus, Bacterium accendens, B. aceti, B. orleanense, B. xylineum, B. xylmoides, and B. xylum. Golden (p.c. 1984) lists the following nematodes: Aphasmatylenchus nigeriensis, Criconemella goodeyi, Helcotylenchus cavenessi, H. concavus, H. microcephalus, H. multicinctus, Hoplolaimus seinhorst, Meloidogyne incognita, M. incognita acrita., M. javanica, M. sp., Paratylenchus arculatus, Pratylenchus brachyurus, P. coffeae, P. sp., Rotylenchulus reniformis, Scutellonema clathricaudatum, Tylenchorhynchus annulatus, T. nudus, Xiphinema ebriense, X. elongatum, X. ifacolum, X. nigeriense, and X. setariae. Viruses isolated from cacao include: Akaran, Apoplectic disease, Asalu, Ilesha, Konongo, Kpeve cacao, Mottle leaf, Necrosis, New Juaben (B.C.), New Juaben cacao, Offa Igbo (Nigeria) cacao, Offa Igbo 1 and 2, Olanla 1 and 2, Red mottle, Swollen-spring out, Trinidad cacao, Vein clearing, and Viruses 1A, 1B, 1C, and 1M. Cacao plants may be parasitized by Cuscuta campestris, C. cublinclusa, and Phthirusa theobromae.
Chemical Analysis of Biomass Fuels

Analysing 62 kinds of biomass for heating value, Jenkins and Ebeling (1985) reported a spread of 19.04 to 17.97 MJ/kg, compared to 13.76 for weathered rice straw to 23.28 MJ/kg for prune pits. On a % DM basis, the hulls contained 67.95% volatiles, 8.25% ash, 23.80% fixed carbon, 48.23% C, 5.23% H, 33.19% O, 2.98% N, 0.12% S, and undetermined residue.
References

Buchanan, R.L. 1979. Toxicity of spices containing methylenedioxybenzene derivatives: A review. J. Food Safety 1:275.
C.S.I.R. (Council of Scientific and Industrial Investigate). 1948–1976. The wealth of India. 11 vols. New Delhi.
Duke, J.A. 1978. The quest for tolerant germplasm. p. 1–61. In: ASA Special Meeting 32, Crop tolerance to suboptimal land conditions. Am. Soc. Agron. Madison, WI.
Duke, J.A. and Wain, K.K. 1981. Medicinal plants of the planet. Computer index with more than 85,000 entries. 3 vols.
Jenkins, B.M. and Ebeling, J.M. 1985. Thermochemical properties of biomass fuels. Calif. Agric. 39(5/6):14–16.
Leung, A.Y. 1980. Encyclopedia of common natural ingredients used in food, drugs, and cosmetics. John Wiley & Sons. New York.
Palotti, G. 1977. The ‘time for a Coca Cola’ may not be right. Industrie Alimentairi 16(12):146–148.
Perdue, R.E., Jr. and Hartwell, J.L. (eds.). 1976. Plants and cancer. Proc. 16th Annual Meeting Soc. Econ. Bot. Cancer Treatment Reports 60(8):973–1215.
Purseglove, J.W. 1968–1972. Tropical crops. 4 vols. Longman Group Ltd., London.
Reed, C.F. 1976. Information summaries on 1000 economic plants. Typescripts submitted to the USDA.
Sutton, R.H. 1981. Cocoa poisoning in a dog. Veterinary Record 109(25/26):563–4.
Tyler, V.E. 1982. The trustworthy herbal. George F. Stickley Co., Philadelphia, PA.

**** en.wikipedia.org/wiki/Theobroma_cacao

**** www.ucs.louisiana.edu/~khh6430/cacao.html

**** plants.usda.gov/java/profile?symbol=thca

.68/kg. Cocoa is produced in tropical countries, but is processed and consumed in temperate countries.
Energy

For every kilogram of dry beans, here can be 2 kg of pod meal; indicating a 1:2 seed:pod ratio. To convert production figures into pod waste figures, this suggests we multiply by two. Pod meal contains ca 12.6% moisture, 7.6% ash, 8.1% protein, 34.8% crude fiber, 3.3% stout, and 33.6% N-free extract. One hundred kg cacao pod meal has the same feeding value as 96–97 kg chopped corn (including husks). Prunings could amount to 1–8 MT/ha/yr, depending on biological and environmental variables. During the third year, main branches may be reduced to 3 or 4, and thenceforth, excess limbs and diseases tissues should be removed. For each MT of production, it seems safe to conclude here will be 2 MT of pods and 2 MT of prunings as residue, perhaps more in unshaded cacao. Shade plants might best be selected on basis of (1) nitrogen fixed, (2) fuelwood produced, (3) nonantagonism or amelioration of cacao. Seedling cacao does best with only 25% full sunlight, saplings with quicker to 50%. Species of energy-fixing species of Albizia, Erythrina, Gliricida, Inga, Leucaena, Musanga, Peltophorum, and Terminalia have been recommended as shade plants or "Madre de Cacao". (Purseglove, 1968)
Biotic Factors

Midges are thought to be the pollinators of cacao, but aphids, ants, thrips, wild bees, or a combination of these are also suspect. Cacao grows in areas with high humidity; several hundred fungi have been reported as attacking this tree. But, the most vital fungi that cause diseases which must be controlled include the following: Armillaria mella (Collar crack), Botryodiplodia theobromae (Pod rot), Botryobasidium salmonicolor (Pink disease), Calonectria rigidiuscula (Green point cusion-gall), Cephaleuros virescens (Algal spot), Ceratobasidium stevensii (Thread blight), Ceratocystis fimbriata (Canker), Corticium incisum (Thread blight), Fomes lamaensis (Brown rot), F. lignosus (White rot), F. noxius (Brown crust), Marasmius byssicola (Brown thread), M. perniciosus (South American witches broom), M. scandens (White thread), M. trichorrhizus (Brown thread), Monilia roreri (Gray pod rot), Nectria cacaoicola (Pod rot), Phytophthora palmivora (Black pod), Rosellinia bunodes (Root rot), R. pepo (Root rot), Septobasidium tanakae (Felty fungus), Sphaerostilbe repens (Violet root rot), Taphrina bussei (Witches broom), Thielaviopsis paradoxa (pod rot), Trachysphaera fructigena (Mealy pod), Ustilina zonata (Collar rot), and Verticillium dahliae (Sudden death). Bacteria known to cause disease in cacao include: Agrobacterium tumefasciens, Bacillus megatherium, B. subtilis, B. undulatus, Bacterium accendens, B. aceti, B. orleanense, B. xylineum, B. xylmoides, and B. xylum. Golden (p.c. 1984) lists the following nematodes: Aphasmatylenchus nigeriensis, Criconemella goodeyi, Helcotylenchus cavenessi, H. concavus, H. microcephalus, H. multicinctus, Hoplolaimus seinhorst, Meloidogyne incognita, M. incognita acrita., M. javanica, M. sp., Paratylenchus arculatus, Pratylenchus brachyurus, P. coffeae, P. sp., Rotylenchulus reniformis, Scutellonema clathricaudatum, Tylenchorhynchus annulatus, T. nudus, Xiphinema ebriense, X. elongatum, X. ifacolum, X. nigeriense, and X. setariae. Viruses isolated from cacao include: Akaran, Apoplectic disease, Asalu, Ilesha, Konongo, Kpeve cacao, Mottle leaf, Necrosis, New Juaben (B.C.), New Juaben cacao, Offa Igbo (Nigeria) cacao, Offa Igbo 1 and 2, Olanla 1 and 2, Red mottle, Swollen-spring out, Trinidad cacao, Vein clearing, and Viruses 1A, 1B, 1C, and 1M. Cacao plants may be parasitized by Cuscuta campestris, C. cublinclusa, and Phthirusa theobromae.
Chemical Analysis of Biomass Fuels

Analysing 62 kinds of biomass for heating value, Jenkins and Ebeling (1985) reported a spread of 19.04 to 17.97 MJ/kg, compared to 13.76 for weathered rice straw to 23.28 MJ/kg for prune pits. On a % DM basis, the hulls contained 67.95% volatiles, 8.25% ash, 23.80% fixed carbon, 48.23% C, 5.23% H, 33.19% O, 2.98% N, 0.12% S, and undetermined residue.
References

Buchanan, R.L. 1979. Toxicity of spices containing methylenedioxybenzene derivatives: A review. J. Food Safety 1:275.
C.S.I.R. (Council of Scientific and Industrial Investigate). 1948–1976. The wealth of India. 11 vols. New Delhi.
Duke, J.A. 1978. The quest for tolerant germplasm. p. 1–61. In: ASA Special Meeting 32, Crop tolerance to suboptimal land conditions. Am. Soc. Agron. Madison, WI.
Duke, J.A. and Wain, K.K. 1981. Medicinal plants of the planet. Computer index with more than 85,000 entries. 3 vols.
Jenkins, B.M. and Ebeling, J.M. 1985. Thermochemical properties of biomass fuels. Calif. Agric. 39(5/6):14–16.
Leung, A.Y. 1980. Encyclopedia of common natural ingredients used in food, drugs, and cosmetics. John Wiley & Sons. New York.
Palotti, G. 1977. The ‘time for a Coca Cola’ may not be right. Industrie Alimentairi 16(12):146–148.
Perdue, R.E., Jr. and Hartwell, J.L. (eds.). 1976. Plants and cancer. Proc. 16th Annual Meeting Soc. Econ. Bot. Cancer Treatment Reports 60(8):973–1215.
Purseglove, J.W. 1968–1972. Tropical crops. 4 vols. Longman Group Ltd., London.
Reed, C.F. 1976. Information summaries on 1000 economic plants. Typescripts submitted to the USDA.
Sutton, R.H. 1981. Cocoa poisoning in a dog. Veterinary Record 109(25/26):563–4.
Tyler, V.E. 1982. The trustworthy herbal. George F. Stickley Co., Philadelphia, PA.

**** en.wikipedia.org/wiki/Theobroma_cacao

**** www.ucs.louisiana.edu/~khh6430/cacao.html

**** plants.usda.gov/java/profile?symbol=thca

Nice Black Hair Dyed Red photos

Check out these black hair dyed red images:

Dressed up for Halloween


Image by migs212
Well, it’s not a custome… but i’ve select all my clothes in red, black and white for Halloween night. I did my hair also, dyed it black again, and cutted it again also.

Hmm i’m getting quite skinny

I Did It Mom!!!

Check out these black hair for 2011 images:

I Did It Mom!!!


Image by davidcwong888
The Tale for My Photo…

davidcwong888.blogspot.com/2011/07/i-did-it-mom.html

Cool Black Hair Tie images

A few nice black hair tie images I found:

40/365


Image by Prince Lang

Image by Prince Lang

James One


Image by BozDoz
This is my brother Walter. He is 18 today. He is also off to a prom tonight, and over night. This is his on loan tuxedo. Couldn’t afford a hat.

DSCN1640

A few nice black hair updos images I found:

DSCN1640


Image by draGnet ?

DSCN1743


Image by draGnet ?
I was lying when I said that was all. It’s never the end.

otk black leather boots+long sleeveless coat+vintage black dress+louis vuitton speedy bag


Image by …like Maegan
www.lovemaegan.com

Nice Black Hair Edges photos

Check out these black hair edges images:

Sara Shelf-Sitter art doll


Image by Miss Millificent
With her hair, she’s seven-and-a-half inches tall. Designed to sit on the edge of a shelf or table. Made from polymer clay, paints, pastels, yarn, and recycled and vintage fabrics.

(I’m personally in like with her hair, hee)

Adopted…

Cool Black Hair Braiding images

A few nice black hair braiding images I found:

Maria Back


Image by inacentaurdump
Shoes: SLSC :: Simple Black Boots
Ruff: SLSC :: Ruff Set Flamboyant :: Neck :: Med
SLSC :: Ruff Set Flamboyant :: Petit :: Angled Fluff Back
SLSC :: Ruff Set Flamboyant :: Petit :: Double Angled Squooshed
SLSC :: Peasant Leather Vest :: SLSC Logo!
Hair: BP* braid head band
Eyes: [IC-eyes] Ienex Eyes :: Bright
Skin: [IC-skins] Nikki Theatrical makeup
Eyebrows: [IC] Bald Hair Base :: Blackfriars Maria Tweak
Shape: SLSC :: SR :: 12th Night :: Maria Shape
Furnish: ::: B@R ::: First Queen Chest Belt, Gloves, Orange L/R Upper Arm, Pants, Prims Skirt, Shirt, Shoulder L/R, Skirt

Posted by Second Life Resident Ina Centaur. Visit Shakespeare.

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Image by Shawn_Ganz
Biology class teacher.