Sandwich

Sandwich is a food item it consisting of two pieces of bread between which are laid one or more layers of meat, vegetable, cheese or other fillings, together with optional or usually provided condiments, sauces, and other accompaniments. The bread is used as is, lightly buttered, or enclosed in a flavoured oil to enhance flavour and texture.
Sandwiches are usually carried to work or school in lunchboxes or brown paper bags to be eaten as the midday meal, taken on picnics, hiking trips, or other outings. They are also served in many restaurants as entrées, and are sometimes eaten at home, either as a quick meal or as part of a larger meal. As part of a full meal sandwiches are generally accompanied with such side dishes as a serving of soup, a salad, or potato chips or french fries and a pickle or coleslaw.

Elephant- Legs and feet

An elephant's legs are big straight pillars, as they must be to support its bulkiness. The elephant needs not as much of muscular power to stand because of its straight legs. For this reason an elephant can stand for very lengthy periods of time without tiring. In fact, African elephants rarely lie down unless they are sick or injured. However, Indian elephants lie down in general.
The feet of an elephant are almost round. African elephants contain three nails on each hind foot, and four on each front foot. Indian elephants contain four nails on each hind foot and five on each front foot. Beneath the bones of the foot is a rough, gelatine-like material that acts as a cushion or shock absorber. Under the elephant's weight the foot swells, but it gets slighter when the weight is removed. An elephant can go down deep into mud, but can pull its legs out readily because its feet become smaller when they are lifted.An elephant is a good swimmer and climber, but it can trot, run, jump, nor gallop. It has only one step, a sort of gliding shuffle, which it can step up to the speed of a human runner. There are few animals that can pass through farther in a day than the elephant.

Food

Many plants or plant parts are eaten as food. There are around two thousand plant varieties which are cultivated for food, and many have several distinct cultivars.Plant-based foods can be classified as follows: Seeds, the ripened ovules of some plants, carry a plant embryo inside them along with the nutrients necessary for the plant's initial growth. Because of this, seeds are often packed with energy, and are good sources of food for animals, including humans. In fact, the majority of all foods consumed by human beings are seeds. These include cereals (such as maize, wheat, and rice), legumes (such as beans, peas, and lentils), and nuts. Oilseeds are often pressed to produce rich oils, including sunflower, rape (including canola oil).Fruits are the ripened extensions of plants, together with the seeds within. Fruits are made attractive to animals so that animals will eat the fruits and excrete the seeds over long distances. Fruits, therefore, make up a significant part of the diets of most cultures. Some fruits, such as pumpkin and eggplant, are eaten as vegetables.Vegetables are other plant matter which is eaten as food. These include root vegetables (such as potatoes and carrots), leaf vegetables (such as spinach and lettuce), stem vegetables (such as bamboo shoots and asparagus), and inflorescence vegetables .Many herbs and spices are highly-flavorful vegetables.

Infrared

Infrared (IR) emission is electromagnetic emission of a wavelength longer than that of noticeable light, but shorter than that of radio waves. The name means "below red" (from the Latin infra, "below"), red being the color of detectable light of longest wavelength. Infrared radiation spans three instructions of magnitude and has wavelengths between about 750 nm and 1 mm.
These divisions are suitable by the different human response to this radiation: near infrared is the area closest in wavelength to the radiation detectable by the human eye, mid and far infrared are gradually further from the visible regime. Other definitions follow different physical mechanisms (emission peaks, vs. bands, water absorption) and the newest follow technical reasons (The common silicon detectors are sensitive to about 1,050 nm, while Inga As sensitivity starts around 950 nm and ends between 1,700 and 2,600 nm, depending on the specific configuration). Unfortunately the international standards for these specifications are not currently obtainable.
The boundary between visible and infrared light is not precisely defined. The human eye is markedly less responsive to light above 700 nm wavelength, so longer frequencies make irrelevant contributions to scenes illuminated by common light sources. But particularly strong light (e.g., from lasers, or from bright daylight with the visible light removed by colored gels [1]) can be detected up to approximately 780 nm, and will be apparent as red light. The onset of infrared is defined (according to different standards) at different values typically between 700 nm and 780 nm.