The cocoa bean, also cacao bean or cocoa or cacao, is the dried and fully fermented fatty seed of Theobroma cacao, from which cocoa solids and cocoa butter are extracted. They are the basis of chocolate, as well as many Mesoamerican foods such as mole sauce and tejate.

The word Cocoa derives from the Spanish word cacao, derived from theNahuatl word cacahuatl. The Nahautl word, in turn, ultimately derives from the reconstructed Proto Mije-Sokean word *kakaw~*kakawa.

Cocoa can often also refer to the drink commonly known as hot chocolate to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter.

Prior to allergy skin tests, a positive histamine control test may be performed. A positive control test is used to determine if the patient reacts to histamine. If the patient does not immediately react to histamine, the results of allergy skin tests can be difficult to interpret.

An allergic reaction is triggered by the particular substance (allergen) that a person is allergic to. When exposed to this allergen, the body senses a foreign invader. The allergen binds to the IgE antibodies. When this happens, the mast cell breaks open to release inflammatory substances, e.g. histamine, which quickly travels through the body to fight off what it senses as harmful. The histamine affects the body tissue and causes an inflammation.

The symptoms that develop will depend on where in the body the histamine is released. Runny nose, itchy, watery eyes, shortness of breath and dry skin may all be sings of mast cells reacting in respective parts of the body. Allergic reactions can be more serious and impose a threat to overall well-being. And in some rare cases, specific foods, drugs or an insect bite can result in sudden, life-threatening anaphylactic shock.

Mast cells are an important part of the immune system and can be found throughout the body. Inside the mast cells are different chemicals, for example histamine, that cause inflammation.

There are six wheat classifications: 1) hard red winter, 2) hard red spring, 3) soft red winter, 4) durum (hard), 5) hard white, and 6) soft white wheat. The hard wheats have the most amount of gluten and are used for making bread, rolls and all-purpose flour. The soft wheats are used for making flat bread, cakes, pastries, crackers, muffins, and biscuits.

Wheat is widely cultivated as a cash crop because it produces a good yield per unit area, grows well in a temperate climate even with a moderately short growing season, and yields a versatile, high-quality flour that is widely used in baking. Most breads are made with wheat flour, including many breads named for the other grains they contain, for example, most rye and oat breads. The popularity of foods made from wheat flour creates a large demand for the grain, even in economies with significant food surpluses.