Aarushhh/wikipedia-simple-splitted huggingface dataset:
Dumbstruck, Frieza makes several different efforts to kill Trunks, each of which is parried easily. He then plays his trump card in the form of a Death Ball ten times the size of the one that destroyed Planet Namek. Even this is nonchalantly brushed away, until a mortified Frieza causes it to detonate with another shot of ki. Thinking him to be destroyed by the assault, both the father and son are stunned when Trunks fires the Burning Attack out of nowhere. Fuming, Frieza becomes oblivious to his opponent's position, and is surprised and sliced in half by the Saiyan youth before being cut to pieces and blown to dust.

After his death 
After his death, Frieza makes numerous cameo appearances throughout the remainder of the series from Hell, including observing Goku's fight with Buu alongside other defeated villains from the series.
In Dragon Ball GT, he teams up with Cell to act as a distraction for Goku while a horde of villains from the Z-Fighters' past escape Hell. Frieza traps Goku in the next world, but even allied with Cell, he is eventually defeated and remains in Hell.

Forms and transformations 
Over time, Frieza's power became so great that his body could not comfortably contain it, and a series of physical transformations were developed that limit his actual strength While changing shape from his "first-form", each alteration builds on the previous. In all, Frieza demonstrated four transformed states, each with increasing power (some larger than others and each resulting in different physical attributes).
First form
In his first form, Frieza is a relatively short humanoid, albeit with a large chestnut-shaped skull with two horns. He also has a tail with a spiked end, as well as having three talon-like toes. He wears the same upper-body armor that many of his subordinates (including the Saiyans) are shown to wear, and while traveling, often gives the appearance of weakness by exclusively using his hoverchair for transportation, leaving his henchmen to do his "dirty work".

Second form
His second form is similar in appearance to the first, except much larger, both in height and muscle mass, Frieza claiming to have nearly doubled his power in this state. He also grows longer horns, which now instead of protruding sideways from his skull curve sharply upwards into near right angles. His armor cannot contain his form and shatters, leaving him with a new, white natural armor covering his chest and shoulders. In this form, he somewhat resembles his father King Cold.
Third form
Frieza's third form is again more brutish, with an extremely elongated skull. His facial features contort and change, with his nose melding into his mouth to form a crude beak. His original horns recede, and more now erupt in pairs along the length of his head. He walks and stands with a slight hunch, as if the strain of supporting his head was too much for even Frieza's own body to bear. This form vaguely resembles a Xenomorph from the Alien movies.

Final Form
Drastically differing from his previous transformations, in his final form Frieza instead regresses, becoming shorter and less bulky, his horns and spikes disappear and his physique becomes streamlined. His skin becomes pure, solid white with purple sections on his head, shoulders, forearms, chest and shins.
100% power
Frieza is also able to attain 100% power, greatly increasing his muscle mass. At 100% this is literally the peak of Frieza's strength and the maximum amount of power his body can output; his muscle mass becomes engorged compared to his previously sleek frame. However, due to the strain on his body he can not fight at full capacity for long, slowly weakening whether he is dealing or receiving damage.

Mecha Frieza
Physically ruined while caught in the Planet Namek's explosion after his defeat, what remained of the still-living Frieza was salvaged and rebuilt with cybernetic enhancements by scientists under the order of King Cold. The whole of the lower half of his body and right side of his face are replaced, with scarring and metal accouterments covering what little was left of his organic self. These enhancements allowed him to exceed the limits of power imposed by his fully organic form, though how much more powerful it made him is unknown.
Techniques and special abilities 
Flight
Like almost all Dragon Ball Z characters, Frieza is able to fly through use of pushing ki off the ground.

Death Ball
An attack used by Frieza. A spark of ki lights on the index finger, and once enough energy is gathered this spark may grow to the size of a small moon. When ready, this "Death Ball" is thrown towards the target. Typically this attack is used to destroy planets or as a last-ditch effort to kill an opponent. Frieza can use a more powerful larger version called the Supernova.

Daichiretsuzan ("Great Earth Cutting Row")
A powerful, very long and invisible blade-like energy beam Frieza creates with two of his fingers; it can slice through anything, as stated by Frieza. While it is not named in the English dub of the anime, the name given in the Dragon Ball Z: Budokai game series is Death Wave.
Death Beam
Frieza's favored killing technique. He extends his right arm and fires a small, bullet-like beam of ki from his index finger, which barrels down and pierces an opponent. Able to be fired exceedingly quickly while maintaining precise aim. Frieza murders both Dende and Vegeta in this fashion, also heavily wounding Piccolo. Called Death Beam in the U.S. releases of recent Dragon Ball Z video games.

Hokaku Kon Dan ("Imprisonment Ball")
A special attack used on Goku, where he captures his opponent in a ball of energy they can not break out of. Frieza can manipulate this ball as much as he wants, but it explodes as soon as it touches any surface other than Frieza himself.

Laser Eyes
Precise laser-like beam shot from the eyes. Mild potency, but fast and able to nullify lesser attacks and small projectiles, as well as destroy weaker opponents and obstacles. Used by Frieza to enter the hut of the Namekian elder Guru while seeking the Dragon Balls and in battle with Goku.
Telekinesis
Frieza can lift or move large objects through the air with his mind. Used by Frieza in his fight with Goku.

Tsuibi Kienzan("Following Energy Circle Slicer")
Similar to the normal Kienzan (most commonly used by Krillin), Frieza's are faster, a different color (purple), and can be controlled remotely. Frieza creates two of these to hound Goku until he's sliced in half by his own attack. Called the Energy Disc or "Destructo Disc" in the English version. Dragon Ball Z: Budokai Tenkaichi 2 names this attack the "Death Saucer."

Transformation (Henshin)
This is Frieza's ability to morph himself from a weaker state to a more powerful one. These transformations were originally a containment of his true power, with his actual form being what's commonly referred to as "final". In all Frieza demonstrated three transformations and four altered states, overlooking his bulk at 100% power and cyborg augmentation.
Yubisaki kara no Shogekiha ("Shockwave blast from the finger")
A fairly weak, but incredibly fast burst which explodes at a location Frieza points to. He uses this ability many times in rapid succession to quickly defeat Piccolo after transforming into this third form. It is called Crazy Finger Beam in the Dragon Ball Z: Budokai games.

Gogetsu Kiai
A powerful push attack used by Frieza at 70% power. Frieza will put both his arms out and the put his palms out in front of him, blasting his opponent away.

Voice actors 
Toei Animation
 Ryusei Nakao

Ocean Group
 Pauline Newstone

FUNimation
 Linda Chambers-Young
 Chris Ayres

Australia
 Not Jeice

Brazil
 Carlos Campanile

Canada
 Canadians

France
 Philippe Ariotti

Portugal
 Joaquim Monchique

Zimbabwe
 Bill Cosby

Movies and specials 
Frieza appears in the following Dragon Ball Z movies and television specials:
Dragon Ball Z: Bardock - The Father of Goku - DBZ TV Special #1; released October 17, 1990
During the TV Special, Frieza mulls over the Saiyans' increasing power until Zarbon advises his master to eliminate Bardock and his team. In the end, Frieza is challenged by Bardock himself, who survived the onslaught and wants revenge for the death of his crew. Bardock fires a ki attack at Frieza, who makes a huge energy ball and cancels out Bardock's attack. Frieza then sends the ball straight into the core of the Planet Vegeta, wiping out almost the entire Saiyan race and many of his own henchmen.

Dragon Ball Z: Cooler's Revenge - DBZ Movie #5; released July 21, 1991
Frieza only appears in a flashback during the prologue of the movie, destroying Planet Vegeta. Cooler watches him from his spaceship and scolds his brother for not seeing the escaping spacepod containing baby Kakarrot/Goku.
Dragon Ball Z: Fusion Reborn - DBZ Movie #12; released March 4, 1995
When Janemba appears, the dead are revived and they all escape to Earth, under Frieza's command. Frieza confronts Gohan and Videl, and immediately recognizes Gohan as Goku's son. Deciding the boy should pay for his father's "sins", Frieza sends his army of villains (Zarbon, Jeice, Burter, Bojack, Cooler, Paragus, Recoome, Salza, etc.) to attack the couple, but Gohan flies through them all and silences him by punching Frieza in the stomach and blowing him away with an energy shot to the gut. His terrified minions quickly disperse.

In addition, Frieza's destruction of Planet Vegeta is shown from another point of view in Burn Up!! A Close, Intense, Super-Fierce Battle (DBZ Movie #8) and the mercenaries from Super Deciding Battle for the Entire Planet Earth (DBZ Movie #3) believe they would be strong enough to challenge Frieza after eating the fruit of the Tree of Might.
He also appears in footage from the Famicom game (and later Playdia remake) Plan to Eradicate the Saiyans. In it Frieza seems to be somehow resurrected, with he and past villains Cooler, Tullece, and Lord Slug attacking Goku and his friends. Once it's revealed these are merely ghost-warriors meant to distract the heroes, however, the false Frieza and his allies are easily dealt with.
Video games 
All games are listed in chronological order of release.
 Dragon Ball Z II: Gekigami Frieza (NES) in First and Final Form
 Dragon Ball Z: Barcode Battler (NES) Playable in First and Final Form
 Dragon Ball Z Gaiden: Saiyajin Zetsumetsu Keikaku (NES) in Final Form
 Dragon Ball Z: Supa Saiyajin Densetsu (SNES) in First and Final Form
 Dragon Ball Z: Super Butoden (SNES) Playable in Mecha Form
 Dragon Ball Z: Buyuu Retsuden (Sega Mega Drive) Playable in Final Form
 Dragon Ball Z: Idainaru Goku Densetsu (TurboGrafx) in Final Form
 Dragon Ball Z: Goku Gekitouden (Game Boy) Playable in First and Final Form
 Dragon Ball Z: Ultimate Battle 22 (PlayStation) Playable in Final Form
 Dragon Ball Z: Hyper Dimension (SNES) Playable in Final Form
 Dragon Ball Z: Indainaru Dragon Ball Densetsu (Sega Saturn, PlayStation) Playable in Final Form
 Dragon Ball Z Gaiden: Saiyajin Zetsumetsu Keikaku Part 2 (Playdia) in Final Form
 Dragon Ball GT: Final Bout (PlayStation) Playable in Final Form
Dragon Ball Z: The Legacy of Goku (Game Boy Advance) in all forms except Mecha Form
 Dragon Ball Z: Legendary Super Warriors (Game Boy Color) in Final Form
 Dragon Ball Z: Budokai (PlayStation 2 GameCube) Playable in First, Final, 100% and Mecha Form
 Dragon Ball Z: The Legacy of Goku II (Game Boy Advance) in Final Form and Mecha Form
 Dragon Ball Z: Budokai 2 (PlayStation 2 GameCube) Playable in Final, Mecha and Majin Form
 Dragon Ball Z: Taiketsu (Game Boy Advance) Playable in Final Form
 Dragon Ball Z: Super Sonic Warriors (Game Boy Advance) Playable in Final Form and Mecha Form
 Dragon Ball Z: Budokai 3 (PlayStation 2) Playable in all forms
 Dragon Ball Z: Sagas (PlayStation 2, Xbox, GameCube) in First, Second, and Final Form
 Jump Super Stars (Nintendo DS) Playable in Final Form
 Dragon Ball Z: Budokai Tenkaichi (PlayStation 2) Playable in all forms
 Dragon Ball Z: Super Sonic Warriors 2 (Nintendo DS) Playable in Final and Mecha Form
Super Dragon Ball Z (PlayStation 2) Playable in Final Form and Mecha Form redesigned by Akira Toriyama
 Battle Stadium D.O.N Playable in Final Form
 Nappa Stadium (Nintendo 64) PLayable in Third Form
 Dragon Ball Z: Budokai Tenkaichi 2 (PlayStation 2, Wii) Playable in all forms
 Dragon Ball Z: Shin Budokai (PSP) Playable in Final Form and 100% Final Form
 Jump Ultimate Stars (Nintendo DS) Playable in Final Form
 Dragon Ball Z: Shin Budokai - Another Road (PSP) Playable in Final and 100% Final Form
 Dragon Ball Z: Harukanaru Densetsu (Nintendo DS) in First Form
 Dragon Ball Z: Budokai Tenkaichi 3 (Playstation 2,Wii) Playable in all forms
 Dragon Ball Z: Burst Limit (Playstation 3, Xbox 360) Playable in all forms
 Dragon Ball Z: Infinite World (Playstation 2) Playable in all forms
 Dragon Ball: Raging Blast (Playstation 3, Xbox 360) Playable in all forms
 Dragon Ball Z: Tenkaichi Tag Team (PSP) Playable in all forms but Mecha Form.
 Dragon Ball: Raging Blast 2 (Playstation 3, Xbox 360) Playable in all forms
Notes and references

Other websites 
 Guide to Lord Frieza's Transformations at http://www.daizex.com/

Dragon Ball characters
Fictional characters introduced in 1989
Fictional extraterrestrial characters
Galactic emperors

pl:Lista postaci występujących w Dragon Ball#Freezer
A myrmecophile is an animal that lives with ants. A myrmecophile may help the ants, or it may be a parasite of the ants by eating them or their food.

Many myrmecophiles eat waste in ant nests, such as dead ants or fungi growing in the nest. Some myrmecophiles make food that the ants can eat. Aphids do this when they make honeydew. Ants may even farm or tend some insects, such as aphids, that make food for them. Other myrmecophiles eat the food supplies of ants, and a few eat ant eggs, larvae, or pupae.

One family (group) of butterflies lives with ants and sometimes makes food for the ants. The ants help the butterfly caterpillars by keeping away other animals that want to eat or hurt the caterpillars.

Other animals that live with ants include some beetles, flies, mites, and spiders. Flies in the genus (group) called Microdon live in ant nests and eat waste or eat larval ants. 

Insects
An argemone or prickly poppy is a plant used for decoration. It is related to the poppy. The plant is common in the Americas.

References

Ranunculales
Grist is grain that has been separated from its chaff and is ready for grinding. It can also mean grain that has already been ground at a grist mill. The word grist is related to the verb "to grind".

Grains
Banjul (formerly Bathurst) is the capital city of the Gambia. About 31,000 people live in the city. But the total urban area is many times larger with 413,397 people.  The city is on St Mary's Island (or Banjul Island) where the Gambia River enters the Atlantic Ocean.  The island is connected to the rest of Gambia by ferries to the north and bridges to the south. Banjul is the main urban area of The Gambia. It is the country's economic and administrative center.

Peanut processing is the main industry of the country. bee's wax, palm wood, palm oil, and animal skins are also transported from its port.

Things to see in the city include the Gambian National Museum, the Albert Market, Banjul State House, Banjul Court House, two cathedrals and several major mosques. The city is served by the Banjul International Airport.
History 
In 1816, the British founded Banjul as a trading post. Banjul was also used to help stop the slave trade.  It was first named Bathurst after Henry Bathurst. The name was changed to Banjul in 1973.

Climate

Banjul has a very warm climate year round.  Under the Köppen climate classification, Banjul features a tropical wet and dry climate.  The city features a lengthy dry season, spanning from November to June and a relatively short wet season covering the remaining four months. However, during those four months, Banjul tends to see heavy precipitation.  August is usually the rainiest month, with on average more than 300 mm of precipitation falling.  Temperatures are somewhat constant, though it tends to be slightly cooler during the wet season than the dry season.

According to a Gambian government minister, Banjul is at risk of submerging under water by a metre rise in sea levels as a result of climate change and global warming.
The highest temperature recorded since records began in Banjul was 47.0 °C (116.6 °F) on 31 July 1980 and the lowest was 0.0 °C (32.0 °F) on 1 May 1976. The coldest day on record in Banjul was 18.0 °C (64.4 °F) on 4 March 1988 and the warmest night on record was 31.0 °C (87.8 °F) on 13 April 1988.

References

Other websites 

 Banjul Photos, Hotels, Maps & Links
 Gambia Site with history of Banjul 

Cities in the Gambia
National capitals in Africa
Local Government Areas of the Gambia
Medieval Latin was the form of Latin that was used in the Middle Ages. It was used mostly by scholars and as the liturgical language of the medieval Roman Catholic Church, but it was used also as a language of science, literature and administration.

Despite the clerical origin of many of its authors, Medieval Latin should not be confused with Ecclesiastical Latin. There is no consensus on exactly when Late Latin ends, and Medieval Latin begins. Some scholars have their surveys of it begin with the rise of early Christian Latin in the mid-4th century, but others have around the year 500.

Important Medieval Latin authors

4th-5th centuries
Aetheria (fl. 385)
St Jerome (c. 347-420)

6th-8th centuries
Gildas (d. c. 570)
Venantius Fortunatus (c. 530-c. 600)
Gregory of Tours (c. 538-594)
Isidore of Seville (c. 560-636)
Bede (c. 672-735)

9th-10th centuries
Ratherius (890-974)
Thietmar of Merseburg (975-1018)

Notes
Notes

References
K. P. Harrington, J. Pucci, and A. G. Elliott, Medieval Latin (2nd ed.), (Univ. Chicago Pres, 1997)

Other websites
    Wright, Thomas, ed.  A Selection of Latin Stories, from Manuscripts of the Thirteenth and Founteenth Centuries: A Contribution to the History of Fiction During the Middle Ages.  (London: The Percy Society. 1842.)
Mental furniture from the philosophers, article on the influence of medieval Latin on modern technical vocabulary.

Latin language
Armen Grigoryan () is the front man (and main songwriter) of "Crematorium" (Krematorij) Russian rock-band.

Grigoryan was born on November 24, 1960 in Moscow. His parents were Armenian. In 1983, he formed "Crematorium" which gained a reputation throughout the former Soviet Union and began to perform at concerts all over the country. Armen Grigoryan helped the development of Russian rock music. He composes lyrics that frequently deal with the themes of life and death in various religious contexts.

Discography (solo) 
 Armen Grigoryan and "3' Angel" - "Kitayskij Tank" (Chinese Tank) (2006)

Other websites 
 Official site of Crematorium
 3' Angel 

1960 births
Living people
Russian singers
Armenian diaspora
Krematorij (Russian: Крематорий) is a Russian rock band. The lead singer of the group is Armen Grigoryan (Армен Григорян). He is also the main songwriter for the band.

The band was formed in 1983 in Moscow. After the release of their Illusionary World album in 1985, the group was well known throughout the former Soviet Union. They began to perform at concerts all over the country. The band uses a violin in their music to give Krematorij a sound that is different from other bands. This has been important to the group's continued popularity.

Other websites 
  Official website.
 RussMus.Net:   Krematorij lyrics and English translations

Russian musical groups
Rock bands
Hard rock bands
Musical groups established in 1983
1980s establishments in the Soviet Union
Kristopher Hugh Martin Schau (born 12 August 1970 in Oslo) is a Norwegian musician, presenter, comedian and songwriter. He was a singer in heavy metal band The Cumshots. Now he is the singer in the Norwegian rock band The Dogs.

1970 births
Living people
Norwegian comedians
Norwegian singers
Norwegian television presenters
Musicians from Oslo
Ole Petter Andreassen (born September 22, 1975) is a Norwegian musician and producer. He plays guitar in heavy metal band The Cumshots.

Norwegian musical entertainers
Heavy metal guitarists
1975 births
Living people
The Intercity-Express (abbreviated: ICE; sometimes stylized as InterCityExpress), is a category of high speed trains, which are operated by DB Fernverkehr since 1991. It is the highest service and fare category (Class A) of rail in Germany and the flagship train of the German state railway, Deutsche Bahn. There are currently 259 trainsets in use.

The trains have an operating speed of up to 300 km/h. They are one of fastest trains in the world. Some of the high-speed lines in Germany are:
 Cologne to Frankfurt am Main (up to 300 km/h)
 Nuremberg over Ingolstadt to Munich (up to 300 km/h)
 Hanover over Kassel to Würzburg (up to 250 km/h)
 Mannheim to Stuttgart (up to 250 km/h)
 Cologne to Düren (up to 250 km/h)
 Hannover to Berlin (up to 250 km/h)
 Hamburg to Berlin (up to 230 km/h)

There are other (upgraded) lines where the trains can reach 200 km/h. Some new high-speed lines are under construction, some are in planning.
ICE trains are also travelling to Austria, Belgium, Denmark, France, The Netherlands and Switzerland. Some of the destinations in other countries are: Aarhus, Brussels, Utrecht, Liege, Arnhem, Basel, Bern, Salzburg, Linz, Metz, Innsbruck, Amsterdam, Paris, Zürich and Vienna.

References 

Rapid transit systems in Germany
Honeydew is a liquid sugar that aphids and some scale insects make when they eat plant sap. Honeydew is very sticky.

To eat plant sap, the aphid or scale insect pushes its mouth parts into the plant. Plant sap is under pressure inside the plant. The pressure inside the plant pushes the sap into the insect. Sometimes the pressure is so great that the sap is forced out of the rear of the insect. This is how honeydew is made. The honeydew then drops from the insect and makes a sticky layer on the plant.

Honeydew on plants can cause sooty mould, which is white and appears as powder on the plant.

Honeydew is collected by some insects, such as some wasps and bees. Some honey bees make honeydew into a dark, strong honey, called honeydew honey. Honeydew honey is valuable in parts of Europe and Asia because people think it can be used as a medicine.
Ants collect honeydew from aphids. Many ants even harvest the honeydew directly from the aphids. This helps the aphids, because the ants chase predators, such as lady beetles, away from the aphids.

Botany
Insects
The term Ecclesiastical Latin (sometimes called Church Latin or Italian Latin) is the Latin that is used in documents of the Roman Catholic Church and in its Latin liturgies. It is not a distinct language but a form of Latin used for ecclesiastical purposes because it can be used also for commercial or other purposes.

The Church issued the dogmatic definitions of the first seven General Councils in Greek, and even in Rome, Greek remained at first the language of the liturgy and the language in which the first popes wrote. The Holy See is not obliged to use Latin as its official language, and in theory, it could change its practice.

However, Latin has the advantage that the meaning of its words is less likely to change radically over the centuries. That helps to ensure theological precision and orthodoxy. Accordingly, recent Popes have reaffirmed the importance of Latin for the Church, particularly for those in ecclesiastical studies.

Related pages
 Latin alphabet
 Medieval Latin

Other websites
Other websites

Ecclesiastical Latin (article in Catholic Encyclopedia (1913))
Veterum Sapientia  by Pope John XXIII, 1962
What the Church says on the Latin Language
The Necessity of Latin (a collection of quotes from Popes, councils, and saints)
The Bible in Latin - official text of the Roman Catholic Church
Latin Bible (Vulgate text) in parallel with the English Douay-Rheims and King James Bibles
Catechism of the Catholic Church in Latin
Ordo Missae of the 1970 Roman Missal , Latin and English texts, rubrics in English only
Latin-English pre-Vatican-II Breviary

References
References

 The New Missal Latin by Edmund J. Baumeister, S.M., Ph.D. Published by St. Mary's Publishing Company, P.O. Box 134, St. Mary's, KS 66536-0134, USA
A Primer of Ecclesiastical Latin by John F. Collins, (Catholic University of America Press, 1985) .  A learner's first textbook, comparable in style, layout, and coverage to Wheelock's Latin, but with text selections from the liturgy and the Vulgate. It also contains translation and composition exercises.

Latin language
Mate is a traditional drink in some countries in South America, especially in Argentina, Paraguay, Uruguay, Chile, Bolivia and Brazil. The drink, which contains mateine (an analog of caffeine), is made by an infusion of dried leaves of yerba mate (Ilex paraguariensis). It is usually drunk with friends and served in a hollow calabash gourd with a "Bombilla", a special metallic drinking straw. The straw is also called a bomba in Portuguese, and a bombija in Arabic. It is traditionally made of  silver. The gourd is known as a mate or a guampa. In Brazil it called a cuia. Even if the water comes in a very modern thermos, the drink is traditionally drunk from mates or cuias. There are now modern "tea-bag" type infusions of mate called mate cocido which have been sold in Argentina for many years. They are drunk from a cup. They are sold under such trade names as "Cruz de Malta" (Maltese Cross) and in Brazil under the name "Mate Leão" (Lion Mate).
Like other brewed herbs, yerba mate leaves are dried, chopped, and ground into a powder called yerba. The bombilla is both a straw and a sieve. The end which is placed in the drink is wider, with small holes or slots that let the brewed liquid in, but block the chunky matter that makes up much of the mixture. A modern bombilla uses a straight tube with holes, or spring sleeve to act as a sieve. Bombilla means "light bulb" in Spanish, but locally it is "little pump" or "straw".
In some areas of the Middle Eastern countries of Syria and Lebanon it is also common to drink mate. The custom of drinking mate came from Arab emigrants from South America.  Syria is the world's biggest importer of yerba mate in the world, importing 15,000 tons of yerba mate a year.

How to prepare mate
Mate is made differently in different places, with many arguments about which way is the best. In nearly all methods, the gourd is nearly filled with yerba, and hot water (typically at 70–80 °C [160–180 °F] and never boiling) is added.
Arranging the yerba
The most common way to make mate involves a careful arrangement of the yerba in the gourd before adding hot water. The gourd is filled one-half to three-quarters of the way with yerba. Extra herbs may be added for either health or flavor benefits. This is most often done in Paraguay, where people get herbs from a local yuyera (herbalist). The mate is used as a base for their herbal infusions. When the gourd is filled, the preparer typically grasps it with their full hand. They  cover the opening  and roughly seal it with their palm.  Then the mate is turned upside-down, and shaken vigorously, but briefly and with gradually decreasing force, in this inverted position causing the finest, most powdery particles of the yerba to settle toward the preparer's palm and the top of the mate.
Once the yerba is settled, the mate is carefully brought to a near-sideways angle, with the opening tilted just slightly upward of the base.  The mate is then shaken very gently  with a side-to-side motion.  This further settles the yerba inside the gourd so that the finest particles move toward the opening and the yerba is  layered along one side.  The largest stems and other bits create a partition between the empty space on one side of the gourd and the lopsided pile of yerba on the other.
After arranging the yerba along one side of the gourd, the mate is carefully tilted back onto its base, minimizing further disturbances of the yerba as it is re-oriented to allow consumption.  Some avalanche-like settling is normal, but is not desirable.  The angled mound of yerba should remain, with its powdery peak still flat and mostly level with the top of the gourd.  A layer of stems along its slope will slide downward and accumulate in the space opposite the yerba (though at least a portion should remain in place).

All of this careful settling of the yerba ensures that each sip contains as little particulate matter as possible, creating a smooth-running mate. The finest particles will then be as distant as possible from the filtering end of the bombilla.  With each draw, the smaller particles would inevitably move toward the bombilla, but the larger particles and stems filter much of this out.  A sloped arrangement provides consistent concentration and flavor with each filling of the mate.
Now the mate is ready to receive the bombilla.  Many people choose to pour warm water into the mate before adding the bombilla, while others insist that the bombilla is best inserted into dry yerba.  Wetting the yerba by gently pouring cool water into the empty space within the gourd until the water nearly reaches the top, and then allowing it to be absorbed into the yerba before adding the bombilla, allows the preparer to carefully shape and "pack" the yerba's slope with the bombilla's filtering end, which makes the overall form of the yerba within the gourd more resilient and solid.  Dry yerba, on the other hand, allows a cleaner and easier insertion of the bombilla, though care must be taken so as not to overly disturb the arrangement of the yerba.  Such a decision is entirely a personal or cultural preference
.  The bombilla is inserted with your thumb on the upper end of the bombilla, at an angle roughly perpendicular to the slope of the yerba, so that its filtering end travels into the deepest part of the yerba and comes to rest near or against the opposite wall of the gourd.
Brewing
Now the yerba may be brewed.  If the bombilla was inserted into dry yerba, the mate must first be filled once with warm water as above, then be allowed to absorb it completely (which generally takes no more than two or three minutes).  Treating the yerba with cool water before the addition of hot water is essential, as it protects the herb from being scalded and from the chemical breakdown of some of its desirable nutrients.  Hot water may then be added by carefully pouring it, as with the cool water before, into the cavity opposite the yerba, until it reaches almost to the top of the gourd when the yerba is fully saturated.  Care should be taken to maintain the dryness of the swollen top of the yerba beside the edge of the gourd's opening.
Once the hot water has been added, the mate is ready for drinking. It may be refilled many times before becoming washed out (lavado) and losing its flavor. When this happens, the mound of yerba can be pushed from one side of the gourd to the other, allowing water to be added along its opposite side; this revives the mate for additional re-fillings.
Drinking the mate
Mate is traditionally drunk in a particular social setting, such as family gatherings or with friends. One person (known in Spanish as the cebador) assumes the task of server. Typically, the cebador fills the gourd and drinks the mate completely to ensure that it is free of particulate matter and of good quality. The server subsequently refills the gourd and passes it to the next drinker who likewise drinks it all, without thanking the server. The ritual proceeds around the circle in this fashion until the mate becomes lavado ("washed out" or "flat"), typically after the gourd has been filled about ten times or more depending on the yerba used (well-aged yerba mate is typically more potent, and therefore provides a greater number of refills). When one has had his fill of mate,  he or she politely thanks the cebador passing the mate back at the same time.
The drink has a pungent taste like a cross between green tea and coffee, with hints of tobacco and oak. Some drinkers like to add sugar or honey, creating mate dulce (sweet mate), instead of sugarless mate amargo (bitter mate). It is considered bad for the gourd (especially for the natural (squash or wood) ones) to be used for mate dulce so it is normal for households with drinkers of both kinds to have two separate gourds.

Traditionally, natural gourds are used, though wood vessels, bamboo tubes and gourd-shaped mates, made of ceramic or metal (stainless steel or even silver) are also common.  Gourds are commonly decorated with silver, sporting decorative or heraldic designs with floral motifs.
Both the wood vessels and the gourds must undergo curing to get a better taste before being used for the first time and to ensure the long life of the gourd.  Typically, to cure a gourd, the inside is first scraped with the tip of a bombilla to remove loose gourd particles. Mate herb and hot water is added next, and the mixture poured into the gourd. The mixture is left to sit overnight and the water is topped off periodically through the next 24 hours as the gourd absorbs the water. Finally the gourd is scraped out, emptied, and put in sunlight until completely dry.

It is common for a black mold to grow inside the gourd when it is stored. Some people will clean this out, others consider it an enhancement to the mate flavor.
Legendary Origins
The Guaraní people started drinking mate in the region that now includes Paraguay, southern Brazil,Uruguay, and north-east Argentina. The Guaraní have a legend that says that the Goddesses of the Moon and the Cloud came to the Earth one day to visit it but they instead found a Yaguareté (a kind of jaguar) that was going to attack them. An old man saves them, and, in compensation, the Goddesses gave the old man a new kind of plant, from which he could prepare a "drink of friendship".

Variants and trivia

There is another drink that can be prepared with specially cut dry leaves, very cold water and, optionally, lemon or another fruit juice, called tereré. It is very common in Paraguay.  Drinking and harvesting of Mate started in Paraguay in pre-Hispanic times. (Notice its scientific name, Ilex paraguayensis.)
In Brazil the traditional mate or cuia is usually big with a corresponding large hole. In Uruguay and Argentina (especially in the capital, Buenos Aires) the mate is small and has a small hole, and people sometimes add sugar for flavor. In Bolivia and Peru, mate de coca is often sipped instead of ordinary mate.

In Uruguay there is even a national law that prohibits drinking mate while driving, because it caused many accidents of people getting scalded with hot water while driving.  For the same reason, there is also a "forbidden to drink mate" sign in all public transportation buses.
In Uruguay and in the northeast of Argentina it is not uncommon to see people walking around the streets toting a mate and a thermos with hot water. In Montevideo, Uruguay’s capital, it is possible to see some construction worker drinking mate while riding his bicycle early in the morning, on his way to work. In some parts of Argentina, gas stations sponsored by yerba mate producers provide free hot water to travellers, specifically for the purpose of drinking during the journey. There are disposable mate sets with a plastic mate and bombilla, and sets with a thermos flask and stacking containers for the yerba and sugar inside a fitted case.
In Brazil, traditionally prepared mate is known as chimarrão, although in areas near the border with Uruguay the word mate is also used. Nowadays, in Brazil,  mate is often toasted with sugar and prepared in a similar manner to tea, a custom that originated in Paraguay. Supermarkets, restaurants and fast food chains sell "tea bags" and prepacked "iced tea" packages and bottles. In Argentina, mate cocido (cooked mate) is made with a teabag or leaves and drunk from a cup or mug, with or without sugar and milk.

At the beginning of the 21st century most urban Chileans are not mate drinkers, but travel narratives such as Maria Graham's Journal of a Residence in Chile [2003(1824):8], show that there is a long history of mate drinking in central Chile. Many rural Chileans drink mate, in particular in the southern regions, particularly Chiloé and Magallanes, perhaps due to the influence of neighboring areas of Argentina.
According to a major retailer of mate in San Luis Obispo, California, by 2004 mate had grown to about 5% of the overall natural tea market in North America  . Bottled iced mate is widely available in California.

References

Other websites 
Preparing the mate in 8 steps 
Yerba Mate Association of the Americas (YMAA)

Drinks
Argentine food
Chilean food
Bears are a group of large mammals. They form the family Ursidae, in the order Carnivora.

The word bear could also mean:
Bear (gay slang), a hairy, heavy-set gay man
The ''Tu-95 Bear, a Russian bomber

Related pages
Bear Mountain, a disambiguation page
Yerba mate, Ilex paraguariensis, is a species of holly (family Aquifoliaceae) native to subtropical South America. It grows in Argentina, southern Paraguay, western Uruguay and southern Brazil.

The yerba mate plant is a shrub or small tree. It can grow up to 15 meters tall. The leaves are evergreen, 7–11 cm long and 3–5.5 cm wide. They have a serrated margin. The flowers are small, greenish-white, with four petals. The fruit is a red berry 4–6 mm diameter.
Infusion
The infusion called mate is prepared by steeping dry leaves (and twigs) of yerba mate in hot water, rather than boiling water like black tea or coffee. It is slightly weaker than coffee and much gentler on the stomach. Drinking mate with friends from a shared hollow gourd (also called a mate in Spanish, or cabaça or cuia in Portuguese) with a metal straw (a bombilla in Spanish, bomba or canudo in Portuguese) is an extremely common social practice in Argentina, Uruguay, Paraguay, southern Chile, eastern Bolivia and Brazil
 and also Syria and Lebanon.
Brewed yerba tastes a lot like vegetables, herbs, and grass. It is similar to that of some varieties of green tea. Many consider the flavor to be very agreeable, but it is generally bitter if steeped in boiling water. It is therefore made using hot but not boiling water.  Unlike most teas, it does not become bitter and astringent when steeped for extended periods, and the leaves may be infused several times. Additionally, one can purchase flavored mate in many varieties.
In Brazil, a toasted version of mate, known as chá mate or "mate tea", is sold in teabag and loose form, and served, sweetened, in specialized shops, either hot or iced with fruit juice or milk. An iced, sweetened version of toasted mate is sold as a soft drink, with or without fruit flavoring. The toasted variety of mate has less of a bitter flavor and more of a spicy fragrance. It is more popular in the coastal cities of Brazil, as opposed to the far southern states where it is consumed in the traditional way (green, drunk with a silver straw from a shared gourd).

Similarly, a form of mate is sold in Argentina, Uruguay and Paraguay in tea bags to be drunk in a similar way to tea. This is known in Spanish as mate cocido or cocido. In Argentina this is commonly drunk with breakfast or as part of merienda (roughly, afternoon tea), often with a selection of facturas (sweet pastries). It is also made by heating yerba in water and straining it as it cools.

Cultivation
Cultivation

The plant is grown mainly in South America, more specifically in Northern Argentina (Corrientes, Misiones), Paraguay, Uruguay and southern Brazil (Rio Grande do Sul, Santa Catarina and Paraná). The Guaraní are reputed to be the first people who cultivated the plant; the first Europeans to do this were Jesuit missionaries, who spread the drinking habit as far as Ecuador.

When the yerba is harvested, the branches are dried sometimes with a wood fire, imparting a smoky flavor. Then the leaves and sometimes the twigs are broken up.

There are many brands and types of yerba, with and without twigs, some with low powder content. Some types are less strong in flavor (suave, "soft") and there are blends flavored with mint, orange and grapefruit skin, etc.

Chemical composition and properties
Mate contains xanthines, which are alkaloids in the same family as caffeine, theophylline, and theobromine, well-known stimulants also found in coffee and chocolate. Mate also contains elements such as potassium, magnesium and manganese. Caffeine content varies between 0.3% and 1.7% of dry weight (compare this to 2.5–4.5% for tea leaves, and 1.5% for ground coffee).

Mate products are sometimes marketed as "caffeine-free" alternatives to coffee and tea, and said to have fewer negative effects. This is often based on a claim that the primary active xanthine in mate is "mateine". This is wrongly said to be a stereoisomer of caffeine (it is not chemically possible for caffeine to have a stereoisomer).  "Mateine" is an official synonym of caffeine in the chemical databases. So mateine is caffeine.
Researchers at Florida International University in Miami have found that yerba mate does contain caffeine, but some people seem to tolerate a mate drink better than coffee or tea. This is because, caffeine aside, mate contains different chemicals from tea or coffee.

From reports of personal experience with mate, its physiological effects are similar to (yet distinct from) coffee, tea, or guarana drinks. Users report a mental state of wakefulness, focus and alertness reminiscent of most stimulants. However, they often remark on mate's lack of the negative effects typically created by other such compounds, such as anxiety, diarrhea, "jitteriness", and heart palpitations. (The laxative effect of coffee derives from a substance that surrounds the raw bean, not the caffeine itself.)
In-vivo and in-vitro studies are showing yerba mate to exhibit significant cancer-fighting activity. Researchers at the University of Illinois (2005) found yerba mate to be "rich in phenolic constituents" and to "inhibit oral cancer cell proliferation".

On the other hand, a study by the International Agency for Research on Cancer showed a limited correlation between oral cancer and the drinking of hot mate (no data were collected on drinkers of cold mate). Given the influence of the temperature of water, as well as the lack of complete adjustment for age, alcohol consumption and smoking, the study concludes that mate is "not classifiable as to its carcinogenicity to humans".
An August 11, 2005 United States patent application (documents #20050176777, #20030185908, and #20020054926) cites yerba mate extract as an inhibitor of MAO activity; the maximal inhibition observed in vitro was 40–50%. A monoamine oxidase inhibitor is a type of antidepressant, so there is some data to suggest that yerba mate has a calming effect in this regard.

In addition, it has been noted by the U.S. Army Center for Health Promotion and Preventive Medicine that yerba mate can cause high blood pressure when used in conjunction with other MAO inhibitors (such as Nardil and  Parnate).

Related pages
 Mate (drink)

References

Asterids
Guarana or Guaraná (,  or ), Paullinia cupana (syn. P. crysan, P. sorbilis), is a shrub or small tree in the Sapindaceae family. It is native to Venezuela and northern Brazil. The seed of the Guaraná fruit is a stimulant with thermogenic and diuretic properties.

The guaraná fruit's color ranges from orange to red and contain black seeds which are partly covered by white arils. The color contrast when the fruit has been split open has been likened to eyeballs; this has formed the basis of a myth (see below).

Guaraná plays an important role in Tupi and Guaraní Brazilian culture. The name 'guaraná' is derived from the Tupi-Guarani word wara'ná. These tribes believed, it was magical, a cure for bowel complaints and a way to regain strength. They also tell the myth of a 'Divine Child' that was killed by a serpent and whose eyes gave birth to this plant.
Uses
Guaraná is mainly used as an ingredient in soft drinks and energy drinks. It is also used as a dietary supplement, generally to promote weight loss. In addition, it may be an ingredient in other foods.

Beverages
In addition to other chemicals, the guaraná plant contains caffeine (sometimes called "guaranine"), theophylline, and theobromine. Water extracts of the guarana plant are central nervous system stimulants due to the content of these alkaloids. Energy drink manufacturers typically add synthetic caffeine or caffeine derived from coffee decaffeination, though many advertise "natural" caffeine from the seeds of guaraná.
Brazil produces several brands of soft drink from guaraná extract that contain no added caffeine. Each differs greatly in flavour; some have only a slight guaraná fruit taste.  They are typically fizzy and sweet, with a very fruity aftertaste. Most guaraná drinks are produced in Brazil and consumed locally or in nearby countries, such as Paraguay. Major brands include Guaraná Antarctica, Guaraná Schin from Schincariol and Guaraná Brahma from AmBev, Kuat, and Guaraná Jesus, a local Brazilian brand named for the druggist that formulated it. Many local producers also create drinks not for export.

Using it to lose weight

Studies involving guaraná show benefits to cognitive function. They have not been evaluated by the Food and Drug Administration (FDA) or any similar government agencies. In the United States, guaraná holds a GRAS-status, i.e. generally regarded as safe and must be labeled as not intended to diagnose, treat, cure or prevent any disease.
The Journal of Human Nutrition and Dietetics published a study in June 2001. This study shows  an average 11.2 pound weight loss in a group taking a mixture of yerba mate, guaraná and damiana, compared to an average 1 pound loss in a placebo group after 45 days.

A university study in Brazil of guaraná extract showed a platelet aggregation decrease of up to 37% of control values and a decrease of platelet thromboxane formation from arachidonic acid of up to 78% of control values. This study may be significant to stroke and heart attack risk reduction because when excess thromboxane formation occurs, an arterial blood clot can develop, resulting in a heart attack or ischemic stroke.

A separate 1997 study of guaraná's effects on the physical activity of rats showed increased memory retention and physical endurance when compared with a placebo.

Other studies have shown antioxidant, antibacterial, and fat cell reduction (when combined with conjugated linoleic acid) properties in guaraná
Although side-effects of guaraná are rare, drugs.com recommends, "When considering the use of herbal supplements, consultation with a primary health care professional is advisable. Additionally, consultation with a practitioner trained in the uses of herbal/health supplements may be beneficial, and coordination of treatment among all health care providers involved may be advantageous". Drugs.com also advises not to mix guaraná with ephedrine.

What guarana is made of
Guaraná seeds consist of mostly reddish vegetable fiber and resin with a small amount of oil and water. Guarana contains different amounts of caffeine, theobromine, theophylline and other alkaloids, compared to coffee, tea, mate, or cocoa.

(*) ppm = parts per million
tr = trace

Duke1992a: Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press.
Guaranine and caffeine
The chemical "guaranine" is identical to caffeine coming from other sources, for example coffee, tea and mate. Guaranine, theine, mateine are all official synonyms for caffeine.

Other websites
 Guaraná Home Page 
 Raintree Tropical Plant Database: Guaraná
 Other information from an herbal supplements site
 Duke's Database 
 USDA Database

Footnotes 

Sapindaceae
Fruits