Camel Research By: Dylan Barnett

Fact 1 A mother camel gives birth in months to one calf. When the calf is born it weighs 80 pounds and is most often pure white. It takes the calf several hours before it can stand up. Males reach maturity between 6 and 8 years. Females reach maturity in 3 years.

Fact 2 Camels are herbivores, because they live in the dessert, and they have to be able to eat desert plant. Thorny cacti would cause other animals a great deal of difficulty.

Fact 3 Camels can grow to be 7 feet tall at the hump. The hump can be 30 inches tall and they can live to be 80 years old.

Fact 4 When camels walk they move both legs on one side of their body and then the other. Their feet are also flat and wide. Both of these features help them from sinking into the sand. Camels are powerful runners and can reach the speed of 40 miles per hour in a short burst, which is as fast as a horse. They can cruise along at 25 miles per hour when running for a distance.

Fact 5 Camels do not store water in their humps. The hump is actually a reservoir of fatty tissue. When this tissue is metabolized, it acts as a source of energy, and yields more than 1 gallon of water for each 1 gallon of fat that is converted. Their kidneys and intestine are able to hold water, because of this ability, the camel can live in very dry and hot climates and go without water for long periods of time.

Fact 6 Camels can travel in the desert. The desert is camels habitat. Nothing can stop the camels, except the predators such as, wolves, Caspian tigers, Asiatic lion, and humans.

Fact 7 Camel milk has similar chemical characteristics to cattle milk. The period of lactation is longer than cattle, however the daily production is lower. Milk is either consumed fresh or used to produce yoghurt or cheese.

Fact 8 Wool is an important Camel by-product in many Camel-producing countries. The average wool clip of males is 3.28 kg. and 2.10 kg. for females. Fibre diameter is microns and the length ranges from 4-12 cm. Dromedary wool processes a number a valuable technological properties such as low heat conductivity, softness and strength.

Fact 9 Processing of Camels for meat destined for human consumption commenced in Australia in 1988 at Wamboden Abattoir, Alice Springs and demand for meat has steadily risen. Camel meat has the approval of the National Heart Foundation. It is high in protein and low in fat.

Last Fact Camels were domesticated more than 3,500 years ago… many people still depend on these "ships of the desert" for transportation… they can carry over 200 pounds for 20 miles in the hot desert heat… camels have adapted to the hot, dry desert climate very nicely… thick coat also reflects sunlight, which helps to keep it from overheating.