1
40
2
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1111/jzo.12164" target="_blank" rel="noreferrer noopener">http://doi.org/10.1111/jzo.12164</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
161-169
Issue
3
Volume
294
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Locate full-text within NEOMED Library's e-journal collections
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Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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Accessing foods can exert multiple distinct, and potentially competing, selective pressures on feeding in common marmoset monkeys
Publisher
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Journal of Zoology
Date
A point or period of time associated with an event in the lifecycle of the resource
2014
2014-11
Subject
The topic of the resource
apparatus; behavior; Callithrix; callithrix-jacchus-jacchus; enamel thickness; evolution; feeding adaptations; food; food choice; Food mechanical properties; food selection; hardness; masticatory; mechanical defenses; morphology; prey size; processing; red deer; resource acquisition; tree gouging; Zoology
Creator
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Thompson C L; Valenca-Montenegro M M; Melo Lcdo; Valle Y B M; Oliveira Mabd; Lucas P W; Vinyard C J
Description
An account of the resource
Animals must overcome the physical properties protecting foods to obtain nutrition. While animals can experience selection for traits that facilitate resource exploitation, specific feeding behaviors may entail multiple, different mechanical challenges with each potentially eliciting distinct selection pressures. Tree gouging by common marmosets (Primates: Callithrix jacchus) provides an illustrative case for studying these distinct mechanical challenges and their correlated behaviors and morphologies. We test the hypothesis that marmosets respond differently to three sequential mechanical stages of bark removal: (1) indentation; (2) crack initiation; (3) crack propagation. By surveying trees gouged by free-ranging marmosets in Pernambuco, Brazil, we found that mechanical variables related to crack initiation (fracture toughness, critical strain energy release rate and elastic modulus) were inversely correlated with measures of gouging intensity, with less mechanically challenging trees being gouged more intensely. Because crack initiation is likely the most mechanically challenging aspect of tree gouging, behavioral preference for less challenging resources likely allows marmosets to reduce costs and potential risks associated with accessing exudates. Variables related to bark indentation (hardness and friction) showed no relationship to the intensity of gouging behavior. Contrary to our prediction, trees with greater mechanical challenges for crack propagation (work to peel) were gouged more intensely. We attribute this pattern of gouging trees requiring greater effort in crack propagation to an inverse correlation between work to peel and fracture toughness in our tree sample. Importantly, marmosets exhibit morphological specializations of the feeding apparatus that facilitate indentation and crack propagation, potentially mitigating the need for behavioral choice. Here we show that extracting a single food resource can exert a series of distinct, potentially competing, selective forces during resource acquisition. This study illustrates how animals combine behaviors and morphological specializations to competently overcome distinct mechanical challenges, emphasizing the need for holistic approaches in understanding feeding adaptations.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1111/jzo.12164" target="_blank" rel="noreferrer noopener">10.1111/jzo.12164</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article
2014
apparatus
Behavior
Callithrix
callithrix-jacchus-jacchus
enamel thickness
Evolution
feeding adaptations
Food
food choice
Food mechanical properties
food selection
hardness
Journal Article
Journal of Zoology
Lucas P W
masticatory
mechanical defenses
Melo Lcdo
morphology
Oliveira Mabd
prey size
processing
red deer
resource acquisition
Thompson C L
tree gouging
Valenca-Montenegro M M
Valle Y B M
Vinyard C J
Zoology
-
Text
A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text.
URL Address
<a href="http://doi.org/10.1111/jtxs.12051" target="_blank" rel="noreferrer noopener">http://doi.org/10.1111/jtxs.12051</a>
Rights
Article information provided for research and reference use only. All rights are retained by the journal listed under publisher and/or the creator(s).
Pages
47-61
Issue
1
Volume
45
Search for Full-text
Locate full-text within NEOMED Library's e-journal collections
<p>Users with a NEOMED Library login can search for full-text journal articles at the following url: <a href="https://libraryguides.neomed.edu/home">https://libraryguides.neomed.edu/home</a></p>
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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Adaptation Of Oral Processing To The Fracture Properties Of Soft Solids
Publisher
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Journal of Texture Studies
Date
A point or period of time associated with an event in the lifecycle of the resource
2014
2014-02
Subject
The topic of the resource
bolus size; chewing behavior; elastic model foods; electromyography; electromyography; Food Science & Technology; fracture properties; gel texture; gels; hardness; human mastication; jaw movement; jaw tracking; muscle-activity; oral; processing; rheology; sensory; texture
Creator
An entity primarily responsible for making the resource
Koc H; Cakir E; Vinyard C J; Essick G; Daubert C R; Drake M A; Osborne J; Foegeding E A
Description
An account of the resource
Hardness and rubberiness are distinct textural properties that are associated with extended oral processing times and therefore of interest to designing food structure for specific textural properties. Model food gels were developed with (1) increasing strength/hardness and constant deformability or (2) increasing deformability/rubberiness within a limited range of strength. Gel structures were characterized based on mechanical properties and the muscle activity (electromyography) and mandibular movements (three-dimensional jaw tracking) required for oral processing. Increased strength or deformability required more chewing cycles and increased muscle activity to breakdown samples for swallowing. In contrast, jaw movement amplitude increased in all directions with increased strength and remained constant or decreased with increased deformability. Specific mechanical properties that were correlated with oral processing parameters changed as chewing progressed, possibly reflecting a change in dominate mechanical properties and sensory perception during oral processing. Practical ApplicationsA fundamental understanding of how food structure determines sensory texture is essential to designing foods that are healthy and desirable to consumers. Oral processing, from first bite through swallowing, is the main physiological element of texture evaluation. Model soft solid foods with increasing strength/hardness or deformability/rubberiness were developed and characterized by mechanical tests and oral processing. Mastication of harder or more deformable structures required different chewing movements in bolus preparation. The specific mechanical properties relating to oral processing may change during the chewing sequence.
Identifier
An unambiguous reference to the resource within a given context
<a href="http://doi.org/10.1111/jtxs.12051" target="_blank" rel="noreferrer noopener">10.1111/jtxs.12051</a>
Format
The file format, physical medium, or dimensions of the resource
Journal Article or Conference Abstract Publication
2014
bolus size
Cakir E
chewing behavior
Daubert C R
Drake M A
elastic model foods
Electromyography
Essick G
Foegeding E A
Food Science & Technology
fracture properties
gel texture
Gels
hardness
human mastication
jaw movement
jaw tracking
Journal Article or Conference Abstract Publication
Journal of Texture Studies
Koc H
muscle-activity
Oral
Osborne J
processing
Rheology
Sensory
texture
Vinyard C J