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Contact: Sondra Katzen 708.688.8351 [email protected]
Contact: Sondra Katzen 708.688.8351 [email protected] Amazing Arachnids Fact Sheet Opening Amazing Arachnids is open from Saturday, May 26, through Monday, September 3. It features two sections—Art and Science of Arachnids and Mission Safari Maze . Purpose ° To provide Brookfield Zoo guests with an engaging and interactive experience where they can discover the incredible attributes of arachnids and how the species has played an important role in our lives. ° To inspire guests to gain a better understanding of arachnids and other species that could then lead to a greater appreciation for them. Location Brookfield Zoo’s West Mall Art and Science of Arachnids Art and Science of Arachnids invites guests to discover the cultural connections of these eight-legged creatures that have weaved their way into a variety of genres, including music, art, folklore, medicine, conservation, film, and literature. In addition to engaging, hands-on interactives, the exhibit features 100 live arachnids found around the world, making it the largest public collection of arachnids in North America. ° Arachnid Species —the live collection is primarily composed of tarantulas and scorpions with a sampling of whip scorpions and true spiders. Species include: Blue femur beauty tarantula Mahogany tree spider Brazilian blue violet tarantula Metallic pink toe tarantula Brazilian pink bloom tarantula Mexican fireleg tarantula Burgundy goliath birdeater Mexican red knee tarantula Columbian pumpkin patch tarantula Mozambique golden baboon tarantula Chaco golden knee -
Fish, Amphibians, and Reptiles)
6-3.1 Compare the characteristic structures of invertebrate animals... and vertebrate animals (fish, amphibians, and reptiles). Also covers: 6-1.1, 6-1.2, 6-1.5, 6-3.2, 6-3.3 Fish, Amphibians, and Reptiles sections Can I find one? If you want to find a frog or salamander— 1 Chordates and Vertebrates two types of amphibians—visit a nearby Lab Endotherms and Exotherms pond or stream. By studying fish, amphib- 2 Fish ians, and reptiles, scientists can learn about a 3 Amphibians variety of vertebrate characteristics, includ- 4 Reptiles ing how these animals reproduce, develop, Lab Water Temperature and the and are classified. Respiration Rate of Fish Science Journal List two unique characteristics for Virtual Lab How are fish adapted each animal group you will be studying. to their environment? 220 Robert Lubeck/Animals Animals Start-Up Activities Fish, Amphibians, and Reptiles Make the following Foldable to help you organize Snake Hearing information about the animals you will be studying. How much do you know about reptiles? For example, do snakes have eyelids? Why do STEP 1 Fold one piece of paper lengthwise snakes flick their tongues in and out? How into thirds. can some snakes swallow animals that are larger than their own heads? Snakes don’t have ears, so how do they hear? In this lab, you will discover the answer to one of these questions. STEP 2 Fold the paper widthwise into fourths. 1. Hold a tuning fork by the stem and tap it on a hard piece of rubber, such as the sole of a shoe. -
Insects As a Global Food Resource: the History of Talking About It at the University of Wisconsin
INSECTS AS A GLOBAL FOOD RESOURCE: THE HISTORY OF TALKING ABOUT IT AT THE UNIVERSITY OF WISCONSIN Gene R. DeFoliart Preface It suddenly occurred to me on the morning of May 25th, 2000 that this book had to be written. I had arrived in Fairbanks, Alaska, the night before to spend 12 days visiting my youngest daughter, Linda, and her husband, Dave. The stimulus for this sudden awakening may have occurred a few days earlier, however, when I had stumbled across an old file in my campus office that detailed what became verbal warfare back in 1988 with a subcommittee of the Curriculum Committee of the UW College of Agricultural and Life Sciences, when I had tried to get approval for a 1-credit course on insects as a food resource. I had forgotten how much hard work it was. Talking about insects as food was definitely swimming against the current of prevailing public opinion in the United States even though insects have been historically important as food in most of the rest of the world. I began to remember that almost everything about this project had been hard work. But, at the same time, it has also been great fun. And, sometimes, doors have opened so unexpectedly that I became convinced that this project has a green light somewhere in the realms of the powers that be. My objective here is to take you, the reader, with me on this journey, trying to get Americans and Europeans to thinking of insects as perfectly respectable food. Portions of the first two chapters may seem a bit redundant, but it helps establish a baseline against which future progress in changing the American attitude can be discerned. -
Sea Food Allergy Elham Hossny, Zeinab Ebraheem, Ayman Rezk Pediatric Allergy and Immunology Unit, Children’S Hospital, Ain Shams University, Cairo
Egypt J Pediatr Allergy Immunol 2010;8(2):49-54. Review Article Sea Food Allergy Elham Hossny, Zeinab Ebraheem, Ayman Rezk Pediatric Allergy and Immunology Unit, Children’s Hospital, Ain Shams University, Cairo Fish and shellfish play an important role in human Sensitization to sea food nutrition and in the world economy. Unfortunately, It is well accepted that the major route of they also can be important causes of severe acute sensitization to sea food is through the hypersensitivity reactions, including fatal gastrointestinal tract. This mechanism was anaphylaxis. Food-related anaphylaxis is a growing confirmed for codfish allergens in animal and problem worldwide and is now estimated to be the human studies. The use of antacid medication that most frequent cause of anaphylaxis treated in increased the stomach pH can result in incomplete emergency departments.1 Fish and shellfish are two digestion and thereby increase exposure to and of the most common causes of IgE-mediated food- uptake of allergenic fish proteins or protein allergic reactions in both children and adults. A fragments. Challenge experiments on patients number of major allergens and important potential without clinical sensitivity demonstrated absorption cross-reacting allergens have been identified within of biologically active fish allergens already 10 min the fish family, and between shellfish and major after ingestion.4,9-10 inhalant allergens in arachnids and insects.2 The There is little information on the establishment edible fish include more than 20000 species; of threshold values for elucidating allergic reactions however, the most commonly consumed belong to to seafood. For codfish, very small amounts of less only a few orders of the ray-finned fish than 3 mg protein could trigger allergic reactions,10 (Actinopterygii). -
Sonoran Desert Is an Arid, Rugged Place
Once home to the few and heady, the southwestern United States has experienced a population explosion in recent years. Speeding For example, Phoenix, Ariz., is home to more than 1 million people, making it the nation’s seventh largest city. Tor Surrounding cities, from Scottsdale to Torttoisois Las Vegas, have also traded cactus blooms ee for population booms. That trend may ss spell the doom of desert tortoises. by Danielle Brooks Desert tortoises once roamed freely throughout southwestern California, southern Nevada, and western Arizona. Today they are in trouble. Slow The sad truth is that tortoises do not stand a chance against cars. Hundreds of and steady, the animals are crushed every year by cars or off-road vehicles. Pet tortoises released into the wild provide a new danger. These animals often take back the fabled tortoise deadly diseases to the wild. eventually out-raced That story is the same throughout the world. Tortoise populations in the hare.Times have Africa, Asia, and South America shrink as human populations grow. A group of researchers from The Phoenix Zoo and Arizona State University changed. Today, the is working to give tortoises a head start on their reproduction. A goal of their desert tortoise is in Desert Tortoise Project is to help tortoise hatchlings grow up faster by chang- a race for its very life. ing their diets. This will let the animals lay more eggs during their lifetimes. “For many tortoises, survival of the species is now a numbers game,” The competition— explains ASU biologist Harvey Pough. “Each female must produce smarter and much more at least two offspring who survive to produce just to keep the brutal—is human beings. -
Vitamin and Nutrition Research Vol
Vol. 82 · Number 5 · October 2012 ISSN 0300-9831 International Journal for Vitamin and Nutrition Research Vol. 82 · Number 5 · October 2012 Special Issue 5/12 100 Years of Vitamins www.verlag-hanshuber.com/IJVNR 100 years of vitamins for a brighter world Editor-in-Chief International Journal for Vitamin and Nutrition Research R. F. Hurrell In 1912, the world first learned about ‘vitamins’, a term coined by Casimir Funk to describe bioactive substances essential Associate Editors for human and animal health. The past century has witnessed remarkable discoveries that have advanced our understanding T. Bohn · M. Eggersdorfer · M. Reddy of vitamins and their vital role in health and wellness. DSM, the global leader in vitamins, is proud to have been part of this vitamin journey and is committed to making further scientific advances for generations to come. www.100yearsofvitamins.com www.dsmnutritionalproducts.com International Journal for Vitamin and Nutrition Research Editor-in-Chief Prof. Richard F. Hurrell Human Nutrition Laboratory, Institute of Food, Nutrition and Health Swiss Federal Insitute of Technology ETH Zentrum, LFV D20 Schmelzbergstrasse 7 CH-8092 Zurich, Switzerland [email protected] Associate Editors Dr. T. Bohn, Belvaux Dr. M. Eggersdorfer, Basel Prof. Dr. M. Reddy, Ames Publisher Hans Huber Publishers, Hogrefe AG, Laenggass-Strasse 76, Postfach, (European Address) CH-3000 Bern 9 Phone +41 (0)31 300 45 00, Fax +41 (0)31 300 45 90 [email protected], www.verlag-hanshuber.com (US Address) Hogrefe Publishing -
Invasive Species: American Bullfrog Bullfrogs
NEBLINE PESTS & WILDLIFE October 2019 • Page 4 I Spy a Spider: Common Spiders Around the Home their web each morning and then build a Wolf Spider then after the spiderlings hatch, carrying Jody Green, PhD new one at night. Orb weavers get noticed them on the top of their abdomens for Extension Educator during late summer and fall when they are several weeks. at their largest size. Female orb weavers This article focuses on three spiders generally remain in a particular spot with Control Methods often seen this time of year. The spiders the goal of leaving an egg sac filled with Management for spiders consist of mentioned in this article are not aggres- hundreds of eggs before dying at first minimizing food, eliminating shelter sive or harmful to humans and pets. On frost. and harborage and excluding them from occasion, spiders may be found indoors, entering into buildings. but generally, they remain outdoors where Grass Spider/ • Minimize prey by turning off exterior prey is plentiful. Spiders are nocturnal Funnel Weaver lights at night, reducing leaf litter, sani- predators that readily consume flies, tation of landscaping, cleaning gutters crickets, ants, silverfish, moths and Tiger wolf spider with spiderlings on her and downspouts. beetles. Because of their ability to remove back. • Practice exclusion techniques by sealing a great number of pests, they are consid- cracks, and installing weather stripping ered beneficial in the landscape. Wolf spiders (family: Lycosidae) are under doors and around windows. the largest spiders in Nebraska with their • Inspect items like plants, firewood and Orb Weaver Spider total body size ranging between 1/4-inch moving boxes brought into the home. -
Edible Insects
1.04cm spine for 208pg on 90g eco paper ISSN 0258-6150 FAO 171 FORESTRY 171 PAPER FAO FORESTRY PAPER 171 Edible insects Edible insects Future prospects for food and feed security Future prospects for food and feed security Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain Edible insects: future prospects for food and feed security and disgust for their consumption. Although the majority of consumed insects are gathered in forest habitats, mass-rearing systems are being developed in many countries. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. It shows the many traditional and potential new uses of insects for direct human consumption and the opportunities for and constraints to farming them for food and feed. It examines the body of research on issues such as insect nutrition and food safety, the use of insects as animal feed, and the processing and preservation of insects and their products. It highlights the need to develop a regulatory framework to govern the use of insects for food security. And it presents case studies and examples from around the world. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. -
Status of Meat Alternatives and Their Potential Role in the Future Meat Market — a Review
Open Access Asian-Australas J Anim Sci Vol. 33, No. 10:1533-1543 October 2020 https://doi.org/10.5713/ajas.20.0419 pISSN 1011-2367 eISSN 1976-5517 Status of meat alternatives and their potential role in the future meat market — A review Hyun Jung Lee1, Hae In Yong2, Minsu Kim1, Yun-Sang Choi2, and Cheorun Jo1,3,* * Corresponding Author: Cheorun Jo Abstract: Plant-based meat analogues, edible insects, and cultured meat are promising major Tel: +82-2-880-4804, Fax: +82-2-873-2271, E-mail: [email protected] meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited 1 Department of Agricultural Biotechnology, Center sustainability of the traditional meat production system. The meat alternatives are expected for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National to have different roles based on their different benefits and limitations. Plant-based meat University, Seoul 08826, Korea analogues and edible insects can replace traditional meat as a good protein source from 2 Research Group of Food Processing, Korea Food the perspective of nutritional value. Furthermore, plant-based meat can be made available Research Institute, Wanju 55365, Korea 3 Institute of Green Bio Science and Technology, Seoul to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite National University, Pyeongchang 25354, Korea ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional ORCID Hyun Jung Lee meat. -
Insects As Food in Sub-Saharan Africa
Insect Sci. Applic. Vol. 23, No. 3, pp. 163–185,Insects 2003 as food in Africa 0191-9040/03 $3.00 + 0.00 163 Printed in Kenya. All rights reserved © 2003 ICIPE REVIEW ARTICLE INSECTS AS FOOD IN SUB-SAHARAN AFRICA A. VAN HUIS Laboratory of Entomology, Wageningen University, P.O. Box 8031, 6700 EH Wageningen, the Netherlands. E-mail: [email protected] (Accepted 14 August 2003) Abstract—Data on insects as food in sub-Saharan Africa were collected by reviewing the literature and conducting interviews in a number of African countries. A list of about 250 edible insect species from Africa was compiled. Of these, 78 percent are Lepidoptera (30%), Orthoptera (29%) and Coleoptera (19%), and 22 percent Isoptera, Homoptera, Hymenoptera, Heteroptera, Diptera and Odonota. Insects are rich in protein, vitamins and minerals, and a good source of iron and B-vitamins. Examples of insects being toxic are given, but often traditional methods are used to remove the poison. Whether or not insects are eaten depends not only on taste and nutritional value, but also on customs, ethnic preferences or prohibitions. The harvesting of insects is often done by women. The way of collecting depends on insects’ behaviour. For example, inactivity at low temperatures enables easy catching of locusts and grasshoppers in the morning. Night flyers (termites, some grasshoppers) can be lured into traps by light and some insects like palm weevils can be attracted to artificially created breeding sites. Some species (crickets, cicadas) can be located by the sound they make. A number of tools are used to facilitate capturing such as glue, sticks, nets and baskets. -
Monster Max Cookbook
MAX’S MONSTER COOKBOOK Inspired by gloopy, gunky picture books Spider Sandwiches, Dragon Jelly and Monster Max’s Shark Spaghetti, from the bestselling Claire Freedman and Sue Hendra Note: recipes intended for use by adults. Children must be supervised at all times. SPIDER SANDWICH INGREDIENTS: 2 slices of buttered bread 4 slices of cheese 2 leaves of lettuce 2 slices of tomato and Sue Hendra Freedman SPIDER SANDWICHES by Claire | Illustrations taken from Food Design www.creativefooddesign.com Recipes by Mark Northeast, Creative Cucumber 2 black grapes METHOD: 1. Start to make up a sandwich by using one slice of bread and topping this with lettuce, tomato and cheese. 2. To make the eyes, take two grapes and slice off the tip of each one. Then take a slice of cheese and, using an apple corer or small circle cutter, cut two round slices of cheese and top with the grape tips. Cut the leftover grapes in half and press the cheese circle eyes against each one. The sticky grape edge should hold them in place. 3. Place the grape eyes on top of the sandwich, near one corner. 4. Take your top slice of bread and cut two slits in the corner edge of the bread so that it pushes up and leaves the crust edge in place. 5. Carefully place this on top of your sandwich and position it so that the eyes can be seen through the pushed-up piece of bread. 6. To make the spider legs, cut a wedge of cucumber about 6-8 cm in length and then cut this in half lengthways. -
Naturally Occurring Food Toxins
Toxins 2010, 2, 2289-2332; doi:10.3390/toxins2092289 OPEN ACCESS toxins ISSN 2072-6651 www.mdpi.com/journal/toxins Review Naturally Occurring Food Toxins Laurie C. Dolan *, Ray A. Matulka and George A. Burdock Burdock Group, 801 N. Orange Ave., Suite 710, Orlando FL 32801, USA; E-Mails: [email protected] (R.A.M.); [email protected] (G.A.B.) * Author to whom correspondence should be addressed; E-Mail: [email protected]; Tel.: +1-407-802-1400; Fax: +1-407-802-1405. Received: 12 August 2010; in revised form: 2 September 2010 / Accepted: 13 September 2010 / Published: 20 September 2010 Abstract: Although many foods contain toxins as a naturally-occurring constituent or, are formed as the result of handling or processing, the incidence of adverse reactions to food is relatively low. The low incidence of adverse effects is the result of some pragmatic solutions by the US Food and Drug Administration (FDA) and other regulatory agencies through the creative use of specifications, action levels, tolerances, warning labels and prohibitions. Manufacturers have also played a role by setting limits on certain substances and developing mitigation procedures for process-induced toxins. Regardless of measures taken by regulators and food producers to protect consumers from natural food toxins, consumption of small levels of these materials is unavoidable. Although the risk for toxicity due to consumption of food toxins is fairly low, there is always the possibility of toxicity due to contamination, overconsumption, allergy or an unpredictable idiosyncratic response. The purpose of this review is to provide a toxicological and regulatory overview of some of the toxins present in some commonly consumed foods, and where possible, discuss the steps that have been taken to reduce consumer exposure, many of which are possible because of the unique process of food regulation in the United States.