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Sheep is the animal.  Lamb is the meat from a sheep served as food.

Just like pork the the meat from a pig served as food.

Most people consider beef as meat from a cow.  While this is certainly the most common case, it need not be the only case.  Beef is the meat of a bovine, especially cattle.   Cow is just a colloquial term for cattle.  A bovine is a biological subfamily that includes animals such as domestic cattle, bison, African buffalo, the water buffalo, the yak, and the four-horned and spiral-horned antelopes.     So beef can be from a yak, for example.

Steak is often beef, but not necessarily.  You can have a steak of tuna, a steak of pork, or a steak of lamb, etc.  Steak is a cut of meat cut perpendicular to the muscle fiber.

Calf is a young (juvenile) domestic cattle.  Veal is the meat of calves.

So now you know.

At 8000 meters, or 26,000 feet, mountaineers call this the “death zone” at which the amount of oxygen is so low that no humans would be able to stay above this zone for too long.  Because it is less than 356 millibars of atmospheric pressure there, the human body is not able to acclimate to it and get enough oxygen saturation in the hemoglobin of the blood.

For comparison, Mount Everest base camp is around 17,000 feet.  There are two Everest base camps.  And the summit of Everest is at 29,000 feet — above the death zone.

What are hanging coffins?  Hanging coffins are real coffins where the deceased are placed inside.  Except that instead of being buried in the ground, they are hung on cliffs.  These can be found in some parts of China, Indonesia, and the Philippines.

Some are cantilevered out on wooden stakes. Some are placed in caves.  And sometimes they sit on projections in the rock.

Some theorize that it puts the deceased closer to heaven.  This practice was believed to have started way back in 8th century BC.  But is not really practiced today.  As you can guess, it would have taken a bit of work to put them up there.

See article here and picture on wikipedia

How long it takes to regenerated the blood after blood donation depends on the individual.  And it also depends on what source you are citing.

According to American Red Cross, …

“The plasma from your donation is replaced within about 24 hours. Red cells need about four to six weeks for complete replacement. That’s why at least eight weeks are required between whole blood donations.”

According to Anemia.org …

“It takes a couple of days to replace plasma, the watery substance of your blood. Making red blood cells take a little longer, but a healthy donor can replace those that were donated within two weeks.” 

Typical amount of blood taken when donating blood in the United States is 500 milli-Liters (about 1 pint and roughly 1 pound, or roughly 10% of your blood assuming typical amount of 5 liters of blood in body).

And it typically take 10 minutes for that amount to come out.  But the prelim check and paper work can take more time.  Plus after the donation, you need to wait at the facility for another 15 minutes to see if you are okay and don’t faint.

To avoid faintness, drink a lot of water or fruit juice before and after the donation — at least two glasses before the donation.  But best to drink well within the 24 hours prior to donation. This helps keep the blood pressure up.  Blood pressure drop is the primary cause of fainting.

When blood pressure drops, the body boosts it back up by having the adrenal glands secrete more aldosterone.  Those with adrenal fatigue may have problems producing aldosterone and hence may be more prone to fainting during donation.

Also have a hearty meal before the donation (within three hours of donation). This keeps the blood sugar level up.   And a hearty meal afterwards as well.  Don’t do strenuous exercise for another 24 hours.