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Perspiration (also called sweating or sometimes transpiration) is the production of a fluid, consisting primarily of water as well as various dissolved solids (chiefly chlorides), that is excreted by the sweat glands in the skin of mammals. Sweat contains the chemicals or odorants 2-methylphenol (''o''-cresol) and 4-methylphenol (''p''-cresol), as well as a small amount of urea. In humans, sweating is primarily a means of thermoregulation, although it has been proposed that components of male sweat can act as pheromonal cues. Evaporation of sweat from the skin surface has a cooling effect due to the latent heat of evaporation of water. Hence, in hot weather, or when the individual's muscles heat up due to exertion, more sweat is produced. Sweating is increased by nervousness and nausea and decreased by cold. Animals with few sweat glands, such as dogs, accomplish similar temperature regulation results by panting, which evaporates water from the moist lining of the oral cavity and pharynx. Primates and horses have armpits that sweat like those of humans. Although sweating is found in a wide variety of mammals, relatively few, such as humans and horses, produce large quantities of sweat in order to cool down.
[edit] About Sweating
Method of cooking vegetables or fishbones to develop flavor and texture. Sweating is done by cooking over low heat so the food releases moisture without browning. The objective is to reduce a little bit of the water to concentrate flavors and soften the texture of the vegetables. Sweating is also common done on onions, garlic, celery, carrots, and bell peppers. The process also releases sugars.
Vegetables are often sweated before additional cooking in soups, stews, and sauces. When sweating, be careful not to brown or burn the food.






