Developmental instability, hybridization and heterozygosity in stick insects of the genus Bacillus (Insecta; Phasmatodea) with different modes of reproduction

Several genetic factors are assumed to influence developmental instability (DI). One is the level of heterozygosity, with higher levels often being associated with decreased DI; another is genetic incompatibility in hybrids, which in several cases has been shown to increase DI. The genus Bacillus includes species which have both amphigonic heterozygous reproducing populations and homozygous parthenogenetic reproducing populations (B. rossius rossius and B. r. redtenbacheri). Furthermore, Bacillus includes hybrid parthenogenetic species, which have very high levels of almost fixed heterozygosities (B. atticus, B. whitei, B. lynceorum). We investigated the phenotypic variance (σ²p) and the impact of hybridization and level of heterozygosity on DI in females from these populations and species of Bacillus. DI was estimated as fluctuating asymmetry (FA) for three bilateral traits: the labial palpus, the maxillary palpus and the antenna. For the labial palpus and maxillary palpus we found, in general, a lower level of DI in the amphigonic females compared with parthenogenetic counterparts from the same species and with parthenogenetic females from the three hybrid species. A higher DI of the antenna was found in the hybrid species when compared with both parthenogenetic and amphigonic populations of the nonhybrid species, suggesting that the genes controlling antenna development are located on the sex chromosomes. The development of the investigated bilateral characters in the hybrid species seemed to be affected more by factors relating to genetic incompatibilities as a consequence of hybridization than by the stabilizing force of increased heterozygosity. Only few differences in σ²p were observed, supporting the possibility that the observed differences in DI are related mainly to internal genetic factors. © 2006 The Linnean Society of London, Biological Journal of the Linnean Society, 2006, 87 , 249–259.     

SENSORY PROFILES OF THE MOST COMMON SALMON PRODUCTS ON THE DANISH MARKET

The sensory profiles of the most common chilled and frozen salmon products available to consumers on the Danish market were studied. A sensory profiling was made on 12 salmon products varying in salmon species, origin, storage method and time. Samples stored in ice between 7 and 16 days, frozen for 1 month or stored in modified atmosphere for 5 days all had sensory profiles dominated by sea/seaweed odor, juicy and oily texture, fresh fish oil, and sweet and mushroom flavor. Marked differences in the sensory profiles of the frozen samples were found to correlate to differences in storage time. Frozen storage for 6 months resulted in firm texture, discolored appearance and rancid flavor. The samples stored in modified atmosphere for 7 days had a sensory profile with marked rancid and sour odor.     

Ultrastructural studies of fossil plant cuticles: Ticoa harrisii from the early Cretaceous of Argentina

ARCHANGELSKY, S., TAYLOR, T. N. & KURMANN, M. H., 1985. Ultrastructural studies of fossil plant cuticles: Ticoa harrisii from the early Cretaceous of Argentina. The fine structure of fossil plant cuticles of Cretaceous age demonstrates well preserved layers that are topographically equivalent to those in some extant plants. Cuticle stratification on specialized structures (stomatal apparatus and trichomes) is presented, together with an account of the fine structure of both the upper and lower cuticular membrane. Levels of cuticle stratification are compared with those of extant plants.     

THE INFLUENCE OF TASTANTS ON ORAL IRRITATION BY CAPSAICIN

Single-point intensity scaling and time-intensity methods were used to record oral irritation from solutions of 2 ppm capsaicin, capsaicin with added sucrose (0.04M), NaCl (0.3M), citric acid (0.01M) or xanthan gum (0.2%). Only sucrose depressed mouth-burn, both in magnitude and duration. The viscosity imparted by xanthan retarded perception of mouth-burn but did not effect its duration. While single-point scaling averaged perceived intensity across time, time-intensity provided much more information by displaying perception from onset to decay. Eaters and non-eaters of chili peppers did not differ in their perception of mouth-burn.