The shank is the part of the leg located between the knee and the hock (or tarsal joint) in quadrupeds, or between the knee and the foot in birds. (FAO Animal Health, 2024.)
Note
This refers to the body part shank or lower leg, not the cut of meat. The tibia includes only the bone between the knee and the hock, whereas shank refers to the entire region between the knee and the hock, including the tibia, muscles, tendons, and other soft tissues.
In general Offshore Aquaculture may be defined as taking place in the open sea with significant exposure to wind and wave action, and where there is a requirement for equipment and servicing vessels to survive and operate in severe sea conditions from time to time. The issue of distance from the coast or from a safe harbour or shore base is often but not always a factor. (Drumm, A. 2010. Evaluation of the promotion of offshore aquaculture through a technology platform (OATP). Ireland, Marine Institute. 46 pp. (also available at www.offshoreaqua.com/docs/OATP_Final_Publishable_report.pdf))
An arboretum (pl.: arboreta) is a botanical collection composed exclusively of trees of a variety of species. Originally mostly created as a section in a larger garden or park for specimens of mostly non-local species, many modern arboreta are in botanical gardens as living collections of woody plants and is intended at least in part for scientific study. (https://en.wikipedia.org/wiki/Arboretum)
Fibre-reinforced plastic (FRP) (also called fibre-reinforced polymer, or fiber-reinforced plastic) is a composite material made of a polymer matrix reinforced with fibres (https://en.wikipedia.org/wiki/Fibre-reinforced_plastic)
Pickles are usually made from a mixture of vegetables and fruit. They are eaten as a savoury, spicy accompaniment to a meal. Pickles are preserved by a combination of increased acidity (reduced pH), added salt, reduced moisture and added spices.Pickles can be prepared using one of two main methods: lactic acid fermentation of vegetables, either with or without the addition of salt the preservation of vegetables in acetic acid (vinegar). (http://www.fao.org/3/a-au116e.pdf)
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or, to prevent ambiguity, prefaced with pickled. The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. (https://en.wikipedia.org/wiki/Pickling)
The genus Chinchilla is separated into two species: the long-tailed chinchilla and the short-tailed chinchilla. (Wikipedia, 2024. Short-tailed chinchilla. https://en.wikipedia.org/wiki/Short-tailed_chinchilla)
Green water is that fraction of rainfall that infiltrates into the soil and is available to plants. It includes soil water holding capacity and the continual replenishment of reserves by rainfall. (Ringersma J, Batjes NH, Dent DL, 2003. Green Water: definitions and data for assessment. Report 2003/2. ISRIC – World Soil Information, Wageningen. https://edepot.wur.nl/36619)
Note
Green water is typically taken up by plants as evapotranspiration. Do not use this concept if referring to water with an induced density of planktonic algae.
