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We eat what we were presented with carbon dioxide
High levels of carbon dioxide in the atmosphere at the end of the last ice age — that's what makes our ancestors to engage in the cultivation of wheat.
Agriculture appeared in the Fertile Crescent in the middle East near 10 thousand years ago and became known around the world for two millennia. This is an incredible unanimity suggests any global phenomenon.
In fact, when the glaciers began to melt, the ocean circulation changed and the water gave the air huge amounts of carbon dioxide. But why do people chose some grains and not others? To answer this question, scientists decided to get to the roots of modern crops, that is, to the ancient varieties of wild barley and wheat.
Experts have begun to raise the predecessors of wheat and barley under different conditions. In one greenhouse the CO2 level close to the indicators of the glacial period, and the other to the era of the Neolithic revolution. A similar experiment performed with four wild species that today we do not eat, but which came out quaintly appeared in those days in the middle East.
All types of wheat are particularly sensitive to increased concentrations of carbon dioxide. Our ancestors made the obvious choice.
Mr. Frank said that his group will definitely be able to deal with the other foods, which can be affected by increasing levels of CO2.
Source: /users/413
Agriculture appeared in the Fertile Crescent in the middle East near 10 thousand years ago and became known around the world for two millennia. This is an incredible unanimity suggests any global phenomenon.
In fact, when the glaciers began to melt, the ocean circulation changed and the water gave the air huge amounts of carbon dioxide. But why do people chose some grains and not others? To answer this question, scientists decided to get to the roots of modern crops, that is, to the ancient varieties of wild barley and wheat.
Experts have begun to raise the predecessors of wheat and barley under different conditions. In one greenhouse the CO2 level close to the indicators of the glacial period, and the other to the era of the Neolithic revolution. A similar experiment performed with four wild species that today we do not eat, but which came out quaintly appeared in those days in the middle East.
All types of wheat are particularly sensitive to increased concentrations of carbon dioxide. Our ancestors made the obvious choice.
Mr. Frank said that his group will definitely be able to deal with the other foods, which can be affected by increasing levels of CO2.
Source: /users/413