Trappings Camel Camelus dromedary Arabian low fat milk humps hump decoration animal pack ceremonial dressings Ungulate arabian
Camels are even-toed ungulates within the genus Camelus. The dromedary, one-humped or Arabian camel has a single hump and is well known for its healthy low fat milk, and the Bactrian camel has two humps. They are native to the dry desert areas of western Asia, and central and east Asia, respectively. The term camel is also used more broadly to describe any of the six camellike creatures in the family Camelidae: the two true camels, and the four South American camelids, the llama, alpaca, guanaco, and vicuña. The average life expectancy of a camel is forty to fifty years. A fully grown adult camel stands m (6 ft 1 in) at the shoulder and m (7 ft 1 in) at the hump. The hump rises about thirty inches (75 cm) out of its body. Camels can run up to 65 km/h (40 mph) in short bursts and sustain speeds of up to 40 km/h (25 mph). Fossil evidence indicates that the ancestors of modern camels evolved in North America during the Palaeogene period, and later spread to most parts of Asia. Humans first domesticated camels before 2000 BC. The dromedary and the Bactrian camel are both still used for milk, meat, and as beasts of burden—the dromedary in western Asia and in Africa north of the sub-Saharan savannahs, and the Bactrian camel further to the north and east in central Asia. Camels do not store water in their humps as is commonly believed; the humps are actually a reservoir of fatty tissue. Concentrating body fat in their humps minimizes heat-trapping insulation throughout the rest of their body, which may be an adaptation to living in hot climates. When this tissue is metabolized, it acts as a source of energy, and would yield more than 1 g of water for each 1 g of fat converted through reaction with oxygen from air. This process of fat metabolization generates a net loss of water through respiration for the oxygen required to convert the fat.
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Photo credit: © 19th era / Alamy / Afripics
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