Bird

 Bird

Birds are a group of warm-blooded vertebrates constituting the class Aves, characterised by feathers, toothless beaked jaws, the laying of hard-shelled eggs, a high metabolic rate, a four-chambered heart, and a strong yet lightweight skeleton.

 

Despite the fact that birds are animals, they have unique anatomic and physiological characteristics that distinguish them from the rest of the animals

 

Defining characteristics of modern birds also include:

 

    Feathers.

    High metabolism.

    A four-chambered heart.

    A beak with no teeth.

    A lightweight but strong skeleton.

    Production of hard-shelled eggs.

 

Weasels, snakes and foxes all eat birds – and so do other birds, including hawks, owls and gulls.

 

Among the most common foods that are toxic to birds are:

 

    Avocado.

    Caffeine.

    Chocolate.

    Salt.

    Fat.

    Fruit pits and apple seeds.

    Onions and garlic.

    Xylitol.

 

With its long neck and brown plumage, the ostrich is the tallest and heaviest bird on the planet. Females can grow up to six feet and weigh more than 200 pounds, while males can reach nine feet tall and roughly 280 pounds.