Temperature influences the expression of resistance of soybean (Glycine max) to the soybean aphid (Aphis glycines)

Resistance of plants to arthropods may be lost at low or high temperatures. I tested whether the relative resistance of five genotypes of soybean, Glycine max (L.) Merr., to three isolates of the soybean aphid, Aphis glycines Matsumura, was influenced by three temperatures, 14, 21 and 28°C, in no‐choice tests in the laboratory. The interaction between temperature and the genotype of soybean influenced the population sizes of two isolates of A. glycines. Two genotypes of soybean, LD05‐16611 and PI 567597C, which usually are resistant to isolate 1 and 3, became susceptible: LD05‐16611 at the low temperature and PI 567597C at the high temperature. The genotypes PI 200538 and PI 567541B usually are susceptible to isolate 3 but were resistant at 21 and 28°C. I can only speculate as to the reason why temperature influences resistance of some genotypes of soybean to A. glycines: A. glycines may be directly influenced by temperature or indirectly influenced by changes in the host plant. Nevertheless, my results suggest that temperature may be one factor that influences the expression of resistance of soybean to A. glycines, so genotypes of soybean should be screened for resistance to the aphid at multiple temperatures.     

Studies on the physiological effects of viruses on sweet potato yield in Kenya

Much of the economic value of soybean (Glycine max) is based on the amount of protein and oil produced in the seeds. To examine the influence of temperature on seed oil and protein concentration, immature soybean seeds (cv. Williams 82) were grown in vitro at temperatures of 17°C, 21°C, 25°C, 29°C and 33°C. Dry growth rate (DGR) was calculated to be maximal at 23.7°C. Oil and protein concentration and seed growth rate did not show statistical difference (P > 0.05) within the temperature range from 21–29°C. Across all temperatures, however, a quadratic regression on oil concentration (R2 = 0.66) showed a minimum at 24.1°C and a quadratic regression on protein concentration (R2 = 0.59) showed a minimum at 24.3°C. Dilution by increased dry matter accumulation in the seed accounted for much of the variation in oil and protein concentration and the two concentrations were equally affected across temperatures. Consequently, oil and protein concentrations were positively related over the tested range of temperature. It was concluded that under these conditions the rate of dry matter accumulation by soybean seeds was critical in influencing seed oil and protein concentrations.     

Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss

Selective denaturation of meat proteins - essential to reach desired textures - requires cooking temperatures corresponding to their different structure and interactions. Sous-vide cooking allows precise control over the denaturation state of meat proteins (and thus the cooking state of meat products) due to the possibility to cook at very well defined temperatures. Additionally, kinetic effects also play an important role. Differential scanning calorimetry (DSC) has been used here to follow the denaturation state of proteins in pork filet (Musculus psoas major), which had been heat treated at different time (10–2880 min) and temperature (45–74 °C) combinations. Additionally, the water loss (cooking loss) occurring during heat treatments has been determined. Four endothermic peaks have been observed in the DSC curves. Their individual time and temperature dependent enthalpies show that proteins become denatured at temperatures well below the peak temperatures if kept there for long times. This observation is underlined by statistical arguments. Cooking loss increases with time and temperature, while the main water loss occurs during the first 240 min and at temperatures above 60 °C. Due to the different kinetics found for protein denaturation and cooking loss, it is not possible to directly correlate the two quantities.     

Isolation and Partial Characterization of Heat-denatured Products of Soybean 11S Globulin and Their Analysis by Electrophoresis

Heat denaturation of soybean 11S globulin was examined at 70° and 100°C in phosphate buffer (pH 7.6), at 0.01 and 0.5 ionic strength. Gel electrophoresis (Davis system) indicated that heat-denatured soybean 11S globulin contained two major components (buffer-soluble form). But they were not identified at 70°C-0.5 ionic strength. Gel filtration followed by SDS-gel electrophoresis showed that the major components were composed of a monomer and at least three of kinds of oligomers containing only an acidic subunit. Gel filtration of the precipitate formed at 100°C at 0.5 ionic strength gave two peaks. SDS-gel electrophoresis indicated that the first peak contained aggregates of highly polymerized subunits, and the second peak contained a monomer of basic subunit and seven kinds of oligomers with various proportions of basic subunits to an acidic subunit.     

New Insight into the Thermal Properties and the Biological Behaviour of the Bacterial Spores

The physicochemical properties of spores were studied in relationship of their structure, which was modulated by chemical or genetic methods. The Bacillus subtilis spores were equilibrated at different water activities (from 0.113 to ~1) and investigated by differential scanning calorimetry (DSC). The isothermal sorptions at 25 °C of the native and the modified spores were also used to analyse the DSC results. As already reported in literature, an endothermic peak in DSC was found at about 70 °C, but a previously unreported baseline shift, a ∆Cp step, was also observed at −69 °C. The endothermic peak found at 70 °C was assigned to a material relaxation which corresponded to a structure change from a less mobile state to a more mobile state. The spore cortex material seems to be mainly implicated in this event. The ∆Cp step observed at −69 °C was identified as a glass transition of the water in the spore protoplast. These results showed that at room temperature, the physical state of the components within B. subtilis spores equilibrated at water activity levels below 0.3 was different: The cortex material is in a low mobility state whereas confined structure of protoplast and its internal hydration level allow a certain mobility of water molecules.     

Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components

Gelatinization in excess of water and melting transition for different moisture contents of a ready-to-eat cereal formulation (RTE blend) and its major components, (i.e., oat flour, rice flour, and an oat–rice flour blend) were studied by differential scanning calorimetry (DSC) and rapid visco-analyzer (RVA). The highest swelling power was exhibited by the rice flour and the lowest by the RTE blend. Two endothermic peaks under excess of water were exhibited by all materials, at 53–75 °C and 80–102 °C, and they were associated to gelatinization and cereal protein denaturation, respectively. A third peak appearing in all materials except in rice flour, at higher temperatures (102–116 °C), was attributed to the melting of the amylose–lipid complexes. The effect of water in the melting of the flours and blends was well described by the Flory–Huggins equation and its parameters agreed well with those reported in the literature for starchy products. A theoretical value of the polymer–diluent (starch–water) interaction factor for starch of 0.36 was calculated from a combined model of Hildebrand empirical approach to solubility and the Flory–Huggins theory, and reasonably compared with the interaction parameter (χ) obtained for the materials considered in this work. State diagrams for the oat–rice flour blend and for the RTE blend going through an extrusion process were finally obtained.     

Effect of Sorbed Water on the Thermal Stability of Soybean Protein

A soybean protein isolate (SPI), and its β-conglycinin and glycinin componets were obtained from defatted soybean flour by applying dissolution and precipitation based on the difference in their solubility depending on each isoelectric point. The purity evaluated by SDS–PAGE of the β-conglycinin and glycinin preparations was about 84% and 80%, respectively, resulting in a clear difference in the pH dependence on solubility. A BET plot derived from the water sorption isotherm at 25 °C showed that the amount of the monolayer adsorption of these preparations was about 6–9%, the value for the β-conglycinin preparation being about 1.5 times higher than that for the glycinin preparation. The β-conglycinin and glycinin preparations were respectively denatured at around 75 °C and 86 °C in the presence of excess water, whereas the denaturation temperature of both preparations was markedly increased by decreasing sorbed water content below 40%, corresponding well with the unfrozen water content.     

Soil temperature effects on competitiveness and growth ofRhizobium japonicum and on Rhizobium-induced chlorosis of soybeans

Summary The effects of temperature on growth in broth and soil and on competition for nodule formation betweenRhizobium japonicum serotypes USDA 76 and 94 compared to 6 and 110 were studied. Increasing root temperatures of Lee soybean from 20 to 35°C increased the competitiveness of 76 and 94 relative to 6 and 110 for all inoculum ratios such that at 30 and 35°C symptoms ofRhizobium-induced chlorosis appeared. Tolerance to elevated temperatures was exhibited by 76 and 110, but not 94 and 6 in broth and soil which suggested that increased competitiveness of 76 and 94 at high soil temperatures was not dependent upon growth at elevated temperatures. Nodulation and vegetative growth of Lee soybeans were at a minimum at 20°C and optimum at 30°C. Differences in competitiveness of 6 to previous studies indicated the need to standardize temperatures of assays. Differences in growth responses of 76 and 94 to temperature from a previous study suggested a confounding effect on different carbon sources in growth media. Scientific Article No. A-3721 Contribution No. 6697 of the Maryland Agric Exp Sta, Dept of Agronomy, College Park, MD 20742 and the USDA, ARS, Beltsville, MD 20705. Part of a thesis submitted by the senior author in partial fulfillment of the requirements for the M.S. Degree.     

Activity of supplemental enzymes and their effect on nutrient utilization and growth performance of growing chickens as affected by pelleting temperature

Activity of supplemental enzymes in a barley‐soybean‐maize based diet at 60, 75 and 90°C pelleting temperatures was studied using feed viscosity, in‐vitro enzyme activity and broiler performance data.

High pelleting temperatures increased feed viscosity but supplemented enzymes reduced the viscosity at all three temperatures levels by 11, 14 and 17%, respectively. Water intake and losses in excreta of birds were found to be affected by feed viscosity. Activity of cellulase enzyme, measured using the radial diffusion method, was unaffected at 60 and 75°C, but reduced by 73% in feed processed at 90°C. Enzymes increased the weight gain of broilers by 11.1% at 90°C, but no effect could be seen at low pelleting temperatures possibly due to high dietary protein and energy contents. Feed intake was unaffected by enzymes. Birds consumed 6% more feed and grew 9% faster when the pelleting temperature was increased from 60 to 75°C. Reduced feed intake and daily weight gain observed at 90° C could be fully compensated by the enzyme supplementation. High pelleting temperature reduced energy metabolizability (3.2%) and nitrogen utilization (4%) but enzyme almost compensated them (by 3.3% and 2.6%, respectively). No interaction could be detected between the pelleting temperatures and enzymes.

It is concluded that pelleting temperatures as high as 90°C drastically reduce cellulase activity, energy and nitrogen utilization thus lowering broiler performance. Either the remaining activity of cellulase or other thermostable enzymes can prevent the losses.     

Evaluation of phenolic and flavonoid compounds in pollen grains of three Citrus species in response to low temperature

Low temperature during the reproductive stage causes sterility of pollen grains and reduces yield. Phenolic compounds function as stress indicators because they accumulate to high levels in many plant tissues in response to a wide range of biotic and abiotic signals. Branches with unopened flowers were collected from trees of three Citrus species (C. reticulata, C. sinensis and C. paradisi) and exposed to different temperatures (5, 10, 15, 20 and 25 °C) for six hours. The highest amount of polyphenol and flavonoids was observed at 5 °C and then their content reduced with increasing temperature in all species. Total phenols and flavonoids content in control temperature as well as all treatments showed that C. paradisi has lower amounts of these compounds than the two other species. HPLC analysis demonstrated that low temperatures, particularly 5 °C, induce flavonoids accumulation as both peak number and flavonoid levels for retention times in pollen grains of all species. The comparison of the HPLC patterns of the three species showed that flavonoid extracts in pollen of C. paradisi decrease in peak number and flavonoids levels for retention times in both control and treatments. Citrus reticulata showed an increase of eight- and two-fold in peaks of one and four, respectively, at 5 °C. Peaks of one and six in C. sinensis increased about four- and three-fold, respectively, at 5 °C compared to the control. In C. paradisi, the levels of peaks two to four were near to the baseline in control samples. With temperature reduction, peak two showed no significant increase but the levels of peaks one, three and four in samples exposed to 5 °C increased approximately three-, three- and four-fold, respectively. ?     

Flow cytometric analysis from fish samples stored at low,ultra-low and cryogenic temperatures

Flow cytometry is a valuable tool in biomedical and animal sciences. However, equipment used for such analysis presents limitations at field conditions, suggesting then preservation procedures for future analysis at laboratory conditions. In this study, freezing at low (−20 °C), ultra-low (−80 °C) and cryogenic temperatures (−196 °C, i.e. liquid nitrogen) were used as preservation procedures of fish tissue. Samples were maintained in 0.9% NaCl or lysing solution, and stored at the temperatures above for 0 (fresh control), 60, 120 and 180 days of storage. After storage, the samples were thawed and proceeded to flow cytometric analysis. Storage at low temperatures (−20 °C), both in lysing and 0.9% NaCl, exhibited poor results when analyzed after 60, 120 and 180 days, showing noisy peaks, deviation in the DNA content and absence of peaks. Ultralow (−80 °C) and cryogenic (−196 °C) temperatures, both in lysing solution and 0.9% NaCl, showed good results and high quality of histograms. Both storage procedures gave similar histograms and DNA content in comparison with control group (fresh) even after 60, 120 and 180 days of storage, exhibiting the main peak at 2C content from diploid cells and a secondary peak at 4C derived from dividing cells. In conclusion, samples may be stored for 180 days at −80 °C and −196 °C in both, 0.9% NaCl or lysing solution. As cryogenic temperatures in liquid nitrogen permits indefinite storage, this procedure should be used for long-term preservation.     

Ecological aspects of an isolate of Steinernema diaprepesi (Rhabditida: Steinernematidae) from Argentina

Ecological aspects of Steinernema diaprepesi isolate SRC were studied to evaluate the species potential as biological control agent of insect pests. Under laboratory conditions, the following aspects were determined: the nematode life cycle, pathogenicity to several arthropods, reproductive capacity, tolerance to desiccation, effect of temperature on survival and infectivity of infective juveniles (IJs), and influence of soil texture and soil water potential on the isolate. The parasitic cycle on last-instar larvae of Galleria mellonella at 25°C was completed 8 days after infection. The nematode showed high virulence to lepidopteran larvae, being limited or nil in the remaining orders of arthropods evaluated. An acceptable offspring production of S. diaprepesi was confirmed in the species G. mellonella and S. frugiperda, suggesting that the isolate would have potential for control of lepidopteran larvae. Optimum temperature for reproduction was 20–25°C. IJs survived exposure to a range of temperatures between 10 and 40°C, with a significant reduction in the number of live IJs at 40°C. The nematodes remained infective at 20–40°C. IJ mortality was 100% on day 6 of exposure to 85% RH. The movement of IJs observed in the soil column experiments revealed that the isolate uses a cruiser-type search strategy. Soil texture and water potential significantly influenced IJ movement, search and penetration of G. mellonella larvae. The efficacy of this isolate was found to be favoured in sandy soils, regardless of the soil water potential.     

Effect of Water Content on Glass Transition and Protein Aggregation of Whey Protein Powders During Short-Term Storage

The objectives of this study were to investigate the moisture-induced protein aggregation of whey protein powders and to elucidate the relationship of protein stability with respect to water content and glass transition. Three whey protein powder types were studied: whey protein isolate (WPI), whey protein hydrolysates (WPH), and beta-lactoglobulin (BLG). The water sorption isotherms were determined at 23 and 45°C, and they fit the Guggenheim–Andersson–DeBoer (GAB) model well. Glass transition was determined by differential scanning calorimeter (DSC). The heat capacity changes of WPI and BLG during glass transition were small (0.1 to 0.2 Jg⁻¹ °C⁻¹), and the glass transition temperature (T _g) could not be detected for all samples. An increase in water content in the range of 7 to 16% caused a decrease in T _g from 119 down to 75°C for WPI, and a decrease from 93 to 47°C for WPH. Protein aggregation after 2 weeks’ storage was measured by the increase in insoluble aggregates and change in soluble protein fractions. For WPI and BLG, no protein aggregation was observed over the range of 0 to 85% RH, whereas for WPH, ∼50% of proteins became insoluble after storage at 23°C and 85% RH or at 45°C and ≥73% RH, caused mainly by the formation of intermolecular disulfide bonds. This suggests that, at increased water content, a decrease in the T _g of whey protein powders results in a dramatic increase in the mobility of protein molecules, leading to protein aggregation in short-term storage.     

Reproduction of the introduced oyster Crassostrea gigas (Bivalvia: Ostreidae) cultured on rafts in Spain

The oyster Crassostrea gigas was introduced in Spain for aquaculture purposes; however, until now, it is not known whether populations are established in the wild, being necessary to define whether this species is spawning and which environmental variables trigger this process. The influence of environmental parameters on the reproduction of C. gigas was evaluated from January 2008 to October 2009 with oysters grown on a raft in the Ría de Arousa (Galicia, NW Spain). Temperature and chlorophyll a are directly correlated to sexual maturation. Oysters can mature at temperatures below 14°C. The temperature necessary for spawning differs between the sexes, requiring a temperature above 15°C for males and 18°C for females. Females had a single massive spawn between June and September, while males had partial spawning from May to December with two peaks, one in May–September and another in October–December, with the second peak more pronounced. The first spawning peak is related to high temperatures and concentrations of chlorophyll a, and the second spawning peak is mainly related to the food availability in the water. The spawning asynchrony may be impeding establishment of wild C. gigas populations in Spain.     

Protein Modifications in High Protein-Oil and Protein-Oil-Sugar Systems at Low Water Activity

Physicochemical and thermal properties of high protein systems during storage at 20 and 40 °C were investigated for 14 weeks. Component interactions of whey protein isolate (WPI)-olive oil (OO), WPI-sunflower oil (SO) (75:25), WPI-(glucose-fructose; G-F) (45:40), WPI-OO-(G-F), and WPI-SO-(G-F) (45:15:40) systems at low water contents during storage were derived from differential scanning calorimetry (DSC), colorimetric, water activity (a_w), reducing and nonreducing SDS-PAGE electrophoresis data. The degree of unsaturation of oil affected color (yellowness) and microstructure of the systems as well as variations in water migration and nonenzymatic browning kinetics (NEB) during storage. These effects were evident in the SO systems. All systems at 40 °C showed changes in protein conformation to those favoring hydrophobic interactions with oil. These systems showed decreased a_w, insolubilization, hardening as a result of carbonyl-amine polymerization and covalent cross-linking of proteins in the NEB. The DSC data showed a protein hydration transition for rehumidified-WPI, WPI-oil, WPI-sugar, and WPI-oil-sugar. The rehumidified-WPI and WPI-oil also showed a_w-dependent denaturation endotherms (irreversible transition) for α-lactalbumin and β-lactoglobulin at higher temperatures (T). The WPI-sugar and WPI-oil-sugar showed an exotherm for the browning reaction (irreversible transition) at T_onset ~ 90 °C. An exothermic protein hydration in the systems containing sugar was storage time-dependent, and indicated changes of protein conformation. The presence of oil in WPI-oil-sugar caused an increase in the glass transition of sugars during storage, especially for SO. The WPI-(G-F) and WPI-oil-(G-F) showed broadened glass transition during a reheating scan in DSC that was a result of polymerization in protein, oil, and sugar components mixture. Stability of high protein systems is dependent on hydration and reactions in both hydrophilic and hydrophobic phases.     

Changes of Nucleic Acids in the Preparation Process of Cell Protein Isolates from Yeast (Saccharomyces cerevisiae)

Cell protein isolates were prepared from yeast (S. cerevisiae) by alkali-extraction followed by acid precipitation. The relationships between alkali-treatment and nucleic acid contents in cell protein isolates were examined.

The isolate which was precipitated at pH 4.5 following extraction with 0.20 n NaOH at 80°C contained small amounts (less than 1 % of the isolate) of nucleic acids. However, the content of nucleotides in the isolate which was precipitated at pH 4.5 following extraction with 0.20 n NaOH at 37°C was 9.13% of the product. Treatment by washing or dialysis of the isolate had little effect in removing the nucleotides in the isolate.

This finding was explained by the interaction of nucleotide to cell protein isolate. The binding energy was measured by Hummel’s method.     

Effect of environmental factors on tenuazonic acid production by Alternaria alternata on soybean-based media

Aims: To determine the effects of water activity (a_W; 0·995–0·90), temperature (5, 18, 25 and 30°C), time of incubation (7–35 days) and their interactions on tenuazonic acid (TA) production on 2% soybean‐based agar by two Alternaria alternata strains isolated from soybean in Argentina. Methods and Results: TA production by two isolates of A. alternata was examined under interacting conditions of a_W, temperature and time of incubation on 2% soybean‐based agar. Maximum TA production was obtained for both strains at 0·98 a_W, but at 30 and 25°C for the strains for RC 21and RC 39, respectively. The toxin concentration varied considerably depending on a_W, temperature, incubation time and strain interactions. TA was produced over the temperature range from 5 to 30°C and a_W range from 0·92 to 0·995, however at 5 and 18°C little TA was produced at a_W below 0·94. Contour maps were developed from these data to identify areas where conditions indicate a significant risk for TA accumulation. Conclusions: The optimum and marginal conditions for TA production by A. alternata on soybean‐based agar were identified. The results indicated that TA production by A. alternata is favoured by different temperatures in different strains. Significance and Impact of the Study: Data obtained provide very useful information for predicting the possible risk factors for TA contamination of soybean as the a_W and temperature range used in this study simulate those occurring during grain ripening. The knowledge of TA production under marginal or sub‐optimal temperature and a_W conditions for growth are relevant as improper storage conditions accompanied by elevated temperature and moisture content in the grain can favour further mycotoxin production and lead to reduction in grain quality.     

Effect of high temperature treatment on disinfestation and quality characteristics of sorghum

Sorghum grain (two varieties) was modified to different water contents (12% to 16% wet weight basis) and heated to 60°C, 70°C and 80°C for periods of 4, 8 and 12 min. Germination, seedling vigour, seedling dry matter, free fatty acid (FFA) content, fungal contamination and infestation with the insect pest Rhyzopertha dominica (F.) were all markedly affected by heat treatment. The effectiveness of the heat treatment was also influenced by the size of the sample used. Heat treatment at 60°C and 70°C resulted in germination being unaffected or stimulated while at 80°C and the higher water contents significantly reduced, when compared to untreated controls. The dry matter of seedlings, and seedling vigour was positively correlated with germination and heat treatment. Heat treatment had no effect on FFA. All stages of the insect pest, R. dominica, were destroyed at 70°C and an 8 min exposure time. However, the water content of the sorghum was critical in determining the efficacy against this pest. The percentage fungal contamination of grain was reduced from 90% to about 25% by heat treatment. However, some grain fungi, particularly Eurotium spp., Aspergillus niger and Penicillium spp. could still be isolated from sorghum grain treated at 80°C for up to 12 minutes.     

Effect of temperature on growth of some avirulent fungi and cross-protection against the wheat take-all fungus

The linear growth rates of Gaeumannomyces graminis var. graminis, G. graminis var. tritici, Phialophora radicicola var. graminicola and a lobed hyphopodiate Phialophora sp. were studied on agar at various temperatures between 5 and 30 °C and on wheat roots at two temperature regimes (12 h at 7°/12 h at 13 °C and 12 h at 17°/12 h at 23 °C). On agar at 30 °C, the isolates of G. graminis graminis grew faster than those of G. graminis tritici and Phialophora sp. but three isolates of G. g. graminis grew more slowly than the other two fungi at 5 and 10 °C. Two other isolates of G. g. graminis were cold-tolerant and had growth rates comparable to those of G. g. tritici and Phialophora sp. at 10 °C. The growth rates of Australian isolates of P. radicicola graminicolu were similar to that of a British isolate and were about a third to a half those of the other three fungi at most temperatures. The growth rates of the fungi on wheat roots at the low and high temperature regimes were correlated with the growth rates on agar at 10 and 20 °C respectively. The correlation was better at low temperatures r= 0.81) than at high temperatures (r = 0.62). Cross-protection experiments using two G. g. graminis isolates which grow poorly at temperatures below 15 °C and a cold-tolerant isolate each of G. g. graminis and Phialophora sp. showed that, while all four fungi protected wheat against take-all at high temperatures (17/23 °C) as evidenced by less severe disease and significantly greater dry weights, only the cold-tolerant fungi were effective at low temperatures (7/13 °C). The use of cold-tolerant isolates of avirulent fungi in field experiments may result in better protection in the early stages of wheat growth when Australian soil temperatures are mostly below 15 °C.     

Effects of temperature on nutrient self‐selection in the silverfish Lepisma saccharina

Nutrient self‐selection represents an important behaviour that has been measured across many taxa. Despite the amount of research on this phenomenon, few studies report the evaluation of the effects of environmental variables such as temperature on nutrient selection by animals. In the present study, the nutrient selections of the silverfish Lepisma saccharina L. are measured across a range of temperatures (10, 15, 20, 25, 30 and 35 °C) using feeding arenas with three nutrient choices: carbohydrate (sucrose), protein (casein) and fat (lard). An overall preference for carbohydrates is shown across the range of temperatures, followed by protein, and then fat. However, the proportional consumption of each dietary component changes with temperature; the proportional carbohydrate consumption decreases dramatically with increasing temperature (>94% of the diet at 15 °C but <58% at 30 °C), whereas the proportional protein and lipid consumption increases with increasing temperature up to 30 °C. Changes in nutrient selection with temperature may be related to the dietary requirements of the insect at different temperatures.