Capsicum & Garlic with Parsley

Total Page:16

File Type:pdf, Size:1020Kb

Capsicum & Garlic with Parsley IN HERBAL CE ED EN UC L A L T E I C O X N E Capsicum & Garlic with Parsley OF LIG A trio of herbs for cardiovascular and immune health TREE HT In spite of decades of research and advances in modern this effect remains in the dried powder. Unlike antibiotics, medicine heart disease remains the number one killer in civilized which only affect bacteria, garlic is antibacterial, antifungal and countries. Millions of people suffer from poor circulation, high antiviral. It is particularly beneficial for infections affecting the blood pressure and other cardiovascular problems. Billions of mucus membranes of the digestive tract and lungs. dollars are spent on drugs to lower cholesterol, control high blood pressure and treat various circulatory problems, but all these Capsicum symptomatic treatments aren’t offering us any permanent cure. Also known as cayenne, or red pepper, capsicum is a spicy Fortunately, there are plenty of remedies in Nature’s medicine herb that acts as a powerful circulatory stimulant. Capsicum chest that can offer help with circulatory problems. Capsicum, enhances blood flow to the extremities and helps to equalize Garlic and Parsley is a combination of three simple but powerful circulation. It also has a modest blood pressure reducing effect herbs that have been proven to help cardiac health. This trio works and helps to control both internal and external bleeding. without side effects to enhance circulation and help to reduce The phenolic compound capsaicin in capsicum helps to the risk of heart disease by maintaining cardiovascular health. reduce inflammation, the real underlying cause of heart disease. Capsicum, Garlic and Parsley has a gradual but cumulative Capsaicin also has pain relieving qualities. effect on cardiovascular health. It can help reduce blood pressure, Parsley lower cholesterol and improve blood flow to the extremities. Parsley contains a volatile oil that stimulates proper kidney This herbal blend also has benefits for the immune and function. It is also a rich source of potassium and sodium, digestive systems. It stimulates better digestion and helps the needed to maintain fluid balance in the body. This makes it body with fighting off infections, particularly in the respiratory a mild but effective diuretic. Parsley also helps to reduce the system. It has been used for bronchitis, chills, cold symptoms, odor of the garlic. kidney infections, lymphatic congestion, and pneumonia. The following describes the beneficial effects of each herb Suggested Usage in this combination. To improve circulation, take 2 capsules three to four times daily with meals. Don’t expect immediate results, because Garlic the effect of using these herbs is slow and cumulative. Don’t This strong smelling relative of onions is one of the oldest stop taking high blood pressure medications or other doctor herbal medicines we know about. The Egyptians employed garlic prescribed drugs abruptly, either. Use these herbs along with as a remedy for all forms of illnesses and used it to increase the your medication and work with your doctor to reduce your strength of the slaves constructing the pyramids. dose as needed. Garlic is very beneficial to the circulatory system. Studies For infections, take 2 capsules every two hours until symp- show that it helps to reduce cholesterol levels in the blood. toms improve. This formula works well as a catalyst for healing More specifically, it tends to lower LDL cholesterol and raise along with immune boosting remedies like Immune Stimulator HDL cholesterol. It also has a mild blood pressure lowering or Goldenseal/Echinacea or respiratory decongestants like ALJ. effect when taken regularly. It also reduces the risk of clotting and inhibits cardiovascular inflammation. This makes it one of Selected References our best remedies for enhancing cardiovascular health. A Handbook of Native American Herbs by Alma R. Hutchens A Modern Herbal by Mrs. M. Grieve Garlic also has infection fighting properties. Freshly crushed Herbs that Heal by Michael A. Weiner, Ph.D. and Janet Weiner garlic has the most potent antimicrobial action, but some of The Healing Herbs by Michael Castleman For Educational Purposes Only Distributed by: Seek appropriate professional assistance for all serious health problems. Handout prepared by Tree of Light P.O. Box 911239, St. George, UT 84791 (www.treelite.com) ©2016 May be reproduced provided it is not altered in any way..
Recommended publications
  • Paprika—Capsicum Annuum L.1 James M
    HS637 Paprika—Capsicum annuum L.1 James M. Stephens2 Paprika is a type of mild pepper that is dried, ground, and used as a spice. Most of the paprika peppers grown in the United States have been introduced from southern Europe. In areas where grown, selections have been made for color, shape, and thickness of pods, and flavor of the ground product. Some of the local selections have become fairly well established as to type, but none as varieties. Processors have developed varieties for dehydration, but these are not available for public planting. The so-called Hungarian paprika is grown more widely in the United States than any other. Spanish paprika is also grown but to a lesser extent. Figure 1. Paprika pepper. Description Credits: James M. Stephens, UF/IFAS Hungarian paprika produces fruits that are 2–5 inches long, Culture depending on the strain. The shape varies from conical In Florida, very little paprika is grown, although like other (pointed) to oblong (tapering), and walls are usually thin. peppers it appears to be well adapted here and to other Some strains are more pungent (hot) than others, but most pepper-growing areas of the South. Years ago it was grown are mild. There appears to be great variability in the strains commercially in South Carolina and Louisiana. of paprika coming directly from Hungary. Some are much smaller and rounder than the United States selections Paprika is started from seed, early in the spring as soon as already described. frost danger has passed. Plants are spaced 12 inches apart in rows 3 feet apart.
    [Show full text]
  • “Jalapeño” “Habanero”
    https://www.seedsavers.org/search? keywords=wisconsin%20lakes https://www.seedsavers.org/jalapeno-traveler- strain-pepper https://www.seedsavers.org/red-habanero- pepper https://www.seedsavers.org/learn#growing- Only collect seed from isolated guides peppers when growing more than one DIY isolation bags: http://www.realseeds.co.uk/ variety. pepperseedsaving.html “Wisconsin Lakes” For ALL pepper varieties, harvest http://wlkr.org/2009/10/02/saving-seeds-from- peppers/ peppers that are fully ripe, red, and (Capsicum annuum) starting to soften before collecting seed. “Jalapeño” Slice open pepper and separate seeds (Capsicum annuum) from the core. “Habanero” If saving seed from a hot pepper, use gloves and do not touch your eyes or (Capsicum chinense) breathe in fumes. Rinse seeds well and spread on a coffee filter, screen or newsprint to dry. Fully dry pepper seeds will snap in half when ready for storage in airtight containers. Pepper seeds will last up to 3 years when stored in a cool, dry location. 101 Second Street SE, Rochester, MN 55904 02-2020 507.328.2309 | www.rplmn.org Cut peppers from the plant with scissors or Cross-pollination will result in seed knife to prevent breaking branches and that won’t produce the same type of damaging the plant. fruit as the parent plant. To avoid cross-pollination, grow only one variety in a species. Sweet peppers are eaten raw in salads Grow “Wisconsin Lakes” or Start seeds indoors, planting them ¼ and sandwiches. “Jalapeño” as they are both Capsicum inch deep in potting soil. annuum. Spicier peppers are used in salsas and can Keep soil warm and moist, in an area be preserved by pickling.
    [Show full text]
  • Menu 1 JAPANESE VS CHINESE BUFFET DINNER
    Menu 1 JAPANESE VS CHINESE BUFFET DINNER APPETIZER/SALAD Seasonal seaweed, Marinated baby octopus, Boiled snow beans, Taro with Thai chili sauce, Honey dew melon Prawn, Deep fried bean curd with spicy and sweet sauce, Fried eggplant with dengaku sauce, assorted fresh lettuce, cucumber Japanese, tomatoes cherry, Slice of onion, corn kernel ** Served with Japanese wafu sauce, Sesame dressing, Thousand Island dressing, Caesar dressing, French dressing, Vinaigrette sauce *** SOUP Boiled wantan dumpling with vegetables soup *** SUSHI COUNTER Salmon sashimi, Tuna sashimi, White tuna sashimi, Cucumber roll, Egg roll, California roll, River eel roll, Egg mayo gunkan, Salmon mayo gunkan, corn mayo gunkan, Inari sushi Served with Soya sauce, Wasabi, Pickle Ginger *** TEPPANYAKI AND SHABU-SHABU COUNTER Chicken thigh, Fish, Prawn, Beef, Squid, Mix Vegetables ** Fish ball, Squid ball, Crab ball, Prawn ball, Cocktail sausage, Chicken ball, Chikuwa, Fish cake, Hard boil egg, Quail egg, Fuchuk, Prawn, Crab stick, Narutomaki, Sausage, Tauhu pok, Taro, Carrot, Lotus root, Ladies Finger fish cake, tau pok fish cake, eggplant fish cake, Green capsicum, Red capsicum, Yellow capsicum, Enoki mushroom, Shimeji mushroom, Shitake mushroom, Iringi mushroom, Oyster mushroom, Squid Fresh, Clam, Green half shell mussel, Cockle ** Cha soba, Yamaimo soba, Sanuki udon, Maggie, Chee Chong Fun ** Miso soup, Kim Chee soup, Chicken soup, Bonito soup ** Served with Goma tare sauce, Ponzu sauce, Japanese momeji chili sauce, teriyaki sauce, Chili sauce, Tomato sauce, Japanese
    [Show full text]
  • Hot Peppers and Specialty Sweet Peppers
    Center for Crop Diversification Crop Profile CCD-CP-101 Hot Peppers and Specialty Sweet Peppers Cheryl Kaiser1 and Matt Ernst2 Introduction Hot peppers, also known as chili (or chile) peppers, owe most of their “heat” or pungency to a chemical substance called capsaicin. This chemical is concen- trated in the cross walls of the fruit and around the developing seeds. Chili peppers can be mild to fiery hot, depending on the amount of capsaicin present. The amount of capsaicin in peppers is measured in Scoville Heat Units (SHU). Currently, the hottest pep- per is considered to be the ‘Carolina Reaper’ which has 2.2 million SHUs. A combination of genetics and environment are responsible for the amount of heat in hot peppers. Peppers that do not contain capsa- icin, such as bell peppers (0 SHUs), are considered “sweet.” In addition to the hot types, other specialty HABANERO PEPPERS peppers include sweet varieties of unusual shape, size HABANEROS (Capsicum chinense) are extremely hot and/or color. peppers that are small and lantern-shaped. They are light green to bright orange when ripe. Types of Hot and Specialty Sweet Peppers Unless otherwise noted, the following peppers are ITALIAN or CUBANELLE types are sweet to mildly hot, classified as the speciesCapsicum annuum. long, and somewhat flattened. These flavorful peppers change from yellow-green to orange, and then to red ANAHEIM peppers, also known as NEW MEXICAN CHILE, as they ripen. are a mild to hot pepper that are considerably longer than jalapeños. They are bright green to red when JALAPEÑO peppers range from sweet to mild to very fresh and brownish red when dried.
    [Show full text]
  • Red Jalapeño Peppers, and Allow Its Substitution When an Organic Alternative Is Unavailable
    United States Department of Agriculture Agricultural Marketing Service | National Organic Program Document Cover Sheet https://www.ams.usda.gov/rules-regulations/organic/national-list/petitioned Document Type: ☒ National List Petition or Petition Update A petition is a request to amend the USDA National Organic Program’s National List of Allowed and Prohibited Substances (National List). Any person may submit a petition to have a substance evaluated by the National Organic Standards Board (7 CFR 205.607(a)). Guidelines for submitting a petition are available in the NOP Handbook as NOP 3011, National List Petition Guidelines. Petitions are posted for the public on the NOP website for Petitioned Substances. ☐ Technical Report A technical report is developed in response to a petition to amend the National List. Reports are also developed to assist in the review of substances that are already on the National List. Technical reports are completed by third-party contractors and are available to the public on the NOP website for Petitioned Substances. Contractor names and dates completed are available in the report. PETITION TO THE NATIONAL ORGANIC PROGRAM AND NATIONAL ORGANIC STANDRADS BOARD FOR RED JALAPEÑO POWDER PEPPERS TO BE ADDED TO THE NATIONAL LIST SECTION 205.606 Item A Mazazul Organics Organic and PVEG request that you amend the National List, Section 205.606, to include non-organic Red Jalapeño Peppers, and allow its substitution when an organic alternative is unavailable. Item B 1. Common Name: Red Jalapeño Chile Botanical/Latin Name: Capsic um annuum 2. Manufacturers’ Name, Address and Telephone PIVEG S, DE R.L. de C.V.
    [Show full text]
  • Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum Spp.) at Different Ripening Stages
    agronomy Article Changes in Capsiate Content in Four Chili Pepper Genotypes (Capsicum spp.) at Different Ripening Stages Mercedes Vázquez-Espinosa 1 , Oreto Fayos 2 , Ana V. González-de-Peredo 1 , Estrella Espada-Bellido 1 , Marta Ferreiro-González 1 , Miguel Palma 1 , Ana Garcés-Claver 2 and Gerardo F. Barbero 1,* 1 Department of Analytical Chemistry, Faculty of Sciences, University of Cadiz, Agrifood Campus of International Excellence (ceiA3), IVAGRO, 11510 Puerto Real, Cadiz, Spain; [email protected] (M.V.-E.); [email protected] (A.V.G.-d.-P.); [email protected] (E.E.-B.); [email protected] (M.F.-G.); [email protected] (M.P.) 2 Centro de Investigación y Tecnología Agroalimentaria de Aragón, Instituto Agroalimentario de Aragón-IA2, CITA-Universidad de Zaragoza, Avda. Montañana 930, 50059 Zaragoza, Spain; [email protected] (O.F.); [email protected] (A.G.-C.) * Correspondence: [email protected]; Tel.: +34-956-016355; Fax: +34-956-016460 Received: 18 July 2020; Accepted: 3 September 2020; Published: 5 September 2020 Abstract: Interest in the consumption of the fruits of pepper (Capsicum spp.) is not only due to its organoleptic characteristics, but also due to its bioactive compounds content, which are reported to provide essential benefits to human health. However, the amount and diversity of these compounds in each fruit specimen depend on its genotype and on a number of environmental factors. This work describes the quantitative ultra-high-performance liquid chromatography coupled to photodiode-array (UHPLC-PDA) analysis of the capsinoids content in four varieties of pepper (‘Habanero’, ‘Habanero Roxo’, ‘Bode’, and ‘Malagueta’) grown until different development stages in a greenhouse under controlled conditions.
    [Show full text]
  • Anti‑Inflammatory Effects of Water Extract from Bell Pepper (Capsicum Annuum L. Var. Grossum) Leaves in Vitro
    EXPERIMENTAL AND THERAPEUTIC MEDICINE 14: 4349-4355, 2017 Anti‑inflammatory effects of water extract from bell pepper (Capsicum annuum L. var. grossum) leaves in vitro MAI HAZEKAWA1, YUKO HIDESHIMA1, KAZUHIKO ONO1, TAKUYA NISHINAKAGAWA1, TOMOYO KAWAKUBO‑YASUKOCHI1, TOMOKA TAKATANI‑NAKASE2 and MANABU NAKASHIMA1 1Department of Immunological and Molecular Pharmacology, Faculty of Pharmaceutical Sciences, Fukuoka University, Fukuoka 814‑0180; 2Department of Pharmaceutics, School of Pharmacy and Pharmaceutical Sciences, Mukogawa Women's University, Nishinomiya, Hyogo 663‑8179, Japan Received August 31, 2016; Accepted August 10, 2017 DOI: 10.3892/etm.2017.5106 Abstract. Fruits and vegetables have been recognized as Introduction natural sources of various bioactive compounds. Peppers, one such natural source, are consumed worldwide as spice Immunosuppressive drugs are used for the treatment of crops. They additionally have an important role in traditional undesirable or abnormal activation of T lymphocytes and the medicine, as a result of their antioxidant bioactivity via radical immune system associated with organ transplantation and scavenging. However, there are no reports regarding the bioac- autoimmune diseases. T lymphocytes play a pivotal role in tivity of the bell pepper (Capsicum annuum L. var. grossum), the pathogenesis of cell-mediated autoimmune diseases and a commonly used edible vegetable. The present study aimed to chronic inflammatory disorders (1-3). Activation of T lympho- evaluate the anti‑inflammatory effect of water extract from bell cytes requires stimulation of T-cell receptors and costimulatory pepper leaves on mouse spleen cells, and explore the potential signals. Ca2+ influx is crucial for T‑cell activation upon antigen mechanism underlying this effect. The extract was prepared stimulation (4).
    [Show full text]
  • Hot Pepper (Capsicum Spp.) – Important Crop on Guam
    Food Plant Production June 2017 FPP-05 Hot Pepper (Capsicum spp.) – Important Crop on Guam Joe Tuquero, R. Gerard Chargualaf and Mari Marutani, Cooperative Extension & Outreach College of Natural & Applied Sciences, University of Guam Most Capsicum peppers are known for their spicy heat. Some varieties have little to no spice such as paprika, banana peppers, and bell peppers. The spice heat of Capsicum peppers are measured and reported as Scoville Heat Units (SHU). In 1912, American pharmacist, Wilbur Scoville, developed a test known as the, Scoville Organoleptic Test, which was used to measure pungency (spice heat) of Capsicum peppers. Since the 1980s, pungency has been more accurately measured by high-performance liquid chromatography Source: https://phys.org/news/2009-06-domestication- (HPLC). HPLC tests result in American Spice Trade capsicum-annuum-chile-pepper.html Association (ASTA) pungency units. ASTA pungency Introduction units can be converted to SHU. Table 2 displays Sco- Hot pepper, also known as chili, chilli, or chile pepper, ville Heat Units of various popular Capsicum peppers is a widely cultivated vegetable crop that originates (Wikipedia, 2017). from Central and South America. Hot peppers belong to the genus Capsicum. There are over 20 species under the genus Capsicum. There are five major domesticated species of peppers that are commercially cultivated (Table 1), and there are more than 50,000 varieties. Fig. 1 depicts a unqiue, citrus-flavored variety of Capsicum baccatum hot pepper, known as Lemon Drop (aji-type), popular for seasoning in Peru (Wikipedia, 2017). Table 1. The five major domesticated Capsicum species of pepper with examples of commonly known types of pepper.
    [Show full text]
  • Behavior of the Hottest Chili Peppers in the World Cultivated in Yucatan, Mexico
    HORTSCIENCE 53(12):1772–1775. 2018. https://doi.org/10.21273/HORTSCI13574-18 Naga (Purkayastha et al., 2012). ‘Bhut Jolo- kia’ was considered one of the hottest in the world; in 2007, it was registered in the Guin- Behavior of the Hottest Chili Peppers ness Book of World Records with 1,001,304 SHU. Later, the ‘Trinidad Moruga Scorpion’ in the World Cultivated in variety, originally from Trinidad and Tobago, occupied that place in the Guinness Book of Yucatan, Mexico World Records with a pungency of 2,009,231 SHU (Bosland et al., 2012). Cur- Liliana S. Mun˜oz-Ramírez, Laura P. Pen˜a-Yam, Susana A. Aviles-Vin˜as, rently, the ‘Carolina Reaper’ variety, de- Adriana Canto-Flick, Adolfo A. Guzman-Antonio, veloped by the U.S. company PuckerButt and Nancy Santana-Buzzy1 Pepper in South Carolina, is recognized as the Unidad de Bioquímica y Biología Molecular, Centro de Investigacion most pungent in the world, with 2.2 million í · SHU (PuckerButt Pepper Company, 2013), and Cient fica de Yucatan A.C., Calle 43 No. 130 32 y 34, Merida, Yucatan, is registered in the Guinness Book of World CP 97205, Mexico Records. Taking into account that the Peninsula of Yucatan is known to distinguish the Haba- Additional index words. Capsicum, HPLC, pungency, capsaicinoids, Scoville heat units nero pepper for its high level of pungency, our Abstract. The Yucatan Peninsula is recognized as the center of genetic diversity of proposal was to evaluate, under the conditions Habanero peppers (Capsicum chinense Jacq.), which can be distinguished from those of the region, the pungency behavior of three cultivated in other regions of the world by their aroma, taste, and—most of all—by their varieties internationally known for their high pungency.
    [Show full text]
  • Relatively Few Cases of Abnormalities in Capsicum Frutescens Have Received Attention in the Literature
    ABNORMALITIES IN THE FLOWER AND FRUIT OF CAPSICUM FRUTESCENS ' By H. L. CocHRAN 2 Assistant in Department of Vegetable CropSy New York (Cornell) Agricultural Experiment Station INTRODUCTION Relatively few cases of abnormalities in Capsicum frutescens have received attention in the literature. The cases reported are scattered over a period of more than half a century. No detailed historical study has apparently been made to differentiate between abnormali- ties infrequently occurring in the flower and the normal flower itself, and only in the paper by Harris (6)^ has emj such work been reported on those more frequently found in the fruit. It is the object of this paper, therefore, to review the literature conflned to abnormalities in the genus Capsicum^ and to present a more detailed study of those occurring in both the flower and the fruit. The work reported here was done in connection with som.e studies that are being carried out on fruit setting in the pepper (Capsicum frutescens L.) as influenced by certain environmental factors. LITERATURE REVIEW The earliest and yet perhaps the most extensive investigation con- cerning abnormalities in the genus Capsicum is that of Terracciano (lô)y who noted the changing of stamens into carpels and a growing together of these with the pistil in the flower of C, grossum. He also reported two types of abnormalities in the fruit of C annuum. In one form the walls of the fruit, terminated by a hollow tubiform style open at the top, showed five protuberant evaginations. Inter- nally the fruit produced no seeds but contained five similar fruits, likewise without seeds and with short styles having almost perfect stigmas, disposed upon the apex of the thalamus.
    [Show full text]
  • Influence of Intra and Inter Species Variation in Chilies (Capsicum Spp.)
    www.nature.com/scientificreports OPEN Infuence of intra and inter species variation in chilies (Capsicum spp.) on metabolite composition of three fruit segments Tilen Zamljen*, Jerneja Jakopič, Metka Hudina, Robert Veberič & Ana Slatnar Twenty-one diferent cultivars from four diferent species were examined. The highest dry weight was present in seeds (between 35 and 50%) and the average water content was 60%. Placenta and pericarp contained on average 86% water. Total sugars variation between species was 60%. The most concentrated in the various cultivar pericarps were ascorbic acid ranging from 368.1 to 2105.6 mg/100 g DW and citric acid ranging from 1464.3 to 9479.9 mg/100 g DW. Total phenolic content ranged from 2599.1 mg/100 DW in ‘Chilli AS- Rot’ to 7766.7 mg/100 g DW in ’Carolina Reaper’. The placenta had 23.5 times higher phenolic content than seeds. C. chinense and C. chinense × C. frutescens had 3.5 to 5 times higher capsaicinoid content compared to C. annuum and C. baccatum, with ’Carolina Reaper’ having the highest content at 7334.3 mg/100 g DW and ’Chilli AS- Rot’ the lowest (318.7 mg/100 g DW). Chilies are plants belonging to the genus Capsicum (Solanaceae)1. Capsicum annuum L. is the most commonly cultivated species2. It includes pungent and non-pungent or sweet cultivars. It is also the economically most important of all of the Capsicum species. For C. annuum species, the pungency values range from 0 SHU (Scov- ille heat units) to 100,000 SHU. Te fruits of Capsicum baccatum L.
    [Show full text]
  • U.S. EPA, Pesticide Product Label, PLANT PRO-TEC (GARLIC) UNITS, 09/18/1996
    I ~ -_.' ,- 7 , . - ;"6. 50S ') '-,(I " . PI,ant Pro-Tec, Inc. SfP 81996 24389 Racoon Way Oak Run, CA 96069 Attention: .Dr. Gerald Waters >. -/ Subject: Plant'Pro-Tec (Gartic) Units EPA Registration No. 66190-1 Your letter of June 19, 1996'. ,<') ',- The Libeling referred to above, submitted in connection with regis'tration under the Federal Insecticide, Fungicide 'and, Rodenticide Act (FIFRA), as amencred, is acceptable provided that you: A. make the following changes and submit one (1) copy to us before you ship your product: 1. The proposed revised "DIRECTIONS FOR USE" for the "25 1) uni t bag label" are acceptable, slibj ect to, the comments below. ' a., When labels are printed, make sure ·that the major heading "DIREC.TIONS FOR USE" appears in larger and more conspicuous type than its subheadings "USE RESTRICTIONS:", "HOW TO ACTIVATE PRO-TEe (Garlic) UNITS: ", and "HOW TO APPLY PRO-TEC (Garlic)UNI'rS:". It also would help if the main heading "DIRECTIONS FOR USE" were cen.tered rather than left-justified in the l'abel panel. Note that the organization of the "DIRECTIONS FOR USE" was acceptable on the labeling what we accepted with comme'nts on September' 22, 1995. b. In the last sentence of the "USE RESTRJ:.CTIONS", change "two-feet" to '''two feet" .on the labeling dipcussed in our letter of September 22, 1995, hyphenation was needed due to the combining of,,'''two'' and "foot" 'to make the adjective "two-foot". No hyPheilation is . needed when "feet" is modified by "two" and used as a predicate nominative (refer'ring to' the sentence's subject "radius").
    [Show full text]