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(1) a. The mating behavior (including copulation) is described for the first time in the following species: Pardosa modica, P. emertoni, P. saxatilis, P. lapidicina, Lycosa helluo, .L. gulosa, Dolomedes scriptus, Phidippus clarus, P. audax, Philodromus pernix, and Coriarachne versicolor. b. The courtship only is described for the first time in Phidippus purpuratus. c. In Lycosa rabida and Pardosa milvina new data concerning the copulation, and in Schizocosa crassipes new data concerning courtship, are added to what is already available from Montgomery's work. d. In Tibellns oblongus and Xysticus triguttatus new data are added to the accounts of Gerhardt, and of Emerton, respectively. (2) a. On the basis of a large number of observations and experiments with the males of 19 species from 4 families of vagabond spiders, it is pointed out that the senses involved in courtship may vary with the species. b. There is no evidence that a sense of smell is used in sex recognition by any spiders. At least this sense plays no part in initiating courtship activity in the male. c. There is no evidence that Attid males can "recognize" the females by any sense other than sight. At any rate, it appears that the visual stimulus is the only one that suffices to incite courtship in this family. d. In one Lycosid observed, Pardosa emertoni, the courtship behavior is elicited only when the male can both see and touch the female. e. In the Pisaurid, Dolomedes scriptus, the sole stimulus for courtship is the chemoperception by contact of an ether-soluble substance normally covering the cuticle of the female. f. In the Lycosid, Pardosa milvina, the chemoperception by contact of an ether-soluble substance normally covering the cuticle of the female, together with the simultaneous perception of tactile stimuli will elicit courtship. This probably holds for P. saxatilis, Lycosa rabida, Schizocosa crassipes, and perhaps for Pardosa modica. Moreover, the sight of a moving Lycosid of about their own size may, in some cases, be sufficient for these males to start courting. g. In the Lycosids, Pardosa banksi, and probably Lycosn gulosa and L. helluo, only the simultaneous perception of both tactile and tacto-chemical stimuli suffices. Visual stimuli play no part in eliciting courtship. h. The condition in the Thomisids is in all probability similar to that in the preceding group of Lycosids. (3) a. In the case of those species in which contact chemoperception occurs it is shown that perception is not limited to the tarsi. Such stimuli can be perceived on all the segments of the legs as well as on the abdomen. From the known distribution of the slit sense organs it is probable that they are the chemoreceptors involved in courtship.
Naturschutz in Germany
(1936)
Distribution and variation in deer (Genus Odocoileus) of the Pacific Coastal Region of North America
(1936)
Clarified butter production
(1936)
In hot countries milk and butter cannot be stored for any length of time. Also, in most of the dry, hot regions of the world, the yield of milk fluctuates considerably "with the season of the year. The inhabitants of such semi-arid regions were forced to evolve a method of storing dairy products, prepared during the rainy period, for use during the drought period when no surplus milk can be obtained. Such a process was developed in India and has since spread to other sub-tropical countries. The original Hindustani name for this product was "ghi," (sa,mli in Kiswahili), and this term written as "ghee" has been retained by most producing and marketing countries.
The principle underlying the production of ghee is the preparation, in a solid form, of milk fat free from water, proteins, and salts, i.e. clarified butter as it is known in western civilization. The methods in vogue for producing this article vary greatly, from the crude native methods to the refined one of the European chef who prepares his clarified butter from high quality fresh butter. The milk of any animal species may be used in the preparation of clarified butter or ghee, but in practice it is made chiefly from the milk of cows and buffaloes, though occasionally it is also derived from sheep and goat milk. ...