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A Preliminary Note on the Embryology of <Emphasis Type="Italic">Casuarina Equisetifolia </Emphasis>, Forst
A PRELIMINARY NOTE ON THE EMBRYOLOGY OF CASUARINA EQUISETIFOLIA, FORST BY B. G. L. SWAMs (Bangalore) Received June 27, 1944 (Communicated by Prof. L. S. S. Kumar, r.A.SC.) THE remarkable discovery of Chalazogamy in Casuarina by Treub in 1891 evoked very keen interest and initiated further studies of Casuarinaceae and Amentifera~ fi'om both morphological and anatomical points of view. Certain aspects of the megasporogenesis of Casuarhza stricta was subsequently studied by Frye in 1903 and Juel (1903) recorded his observations on the origin and development of the female archesporium in Casuarina quadrivalvis. In spite of these contributions our present knowledge regarding the develop- mental stages in the life-history are far from being satisfactory. An inves- tigation of several species of the genus has been taken up by the author and a few salient features in the life-history of Casuarina equiset~folia Forst have been embodied in this preliminary note. The archesporiurn of the microsporangium is subepidermal in origin and can be differentiated by rich cell contents and conspicuous nuclei. After the formation of the endothecium, wall layers and tapetum, the microspore mother cells undergo the usual stages of the reduction divisions and form quartets of microspores arranged tetrahedrally. The quartets round off and their nuclei undergo division into tube and generative cells The pollen grains at the shedding stage are binucleate. Each ovary contains two erect ovules which arise laterally from a basal placenta (Fig. 1). The ovules are bitegnmentary, the inner integument differentiating slightly earlier than the outer; these grow upwards and organise a micropyle. -
Incubation Constancy in the Red-Winged Blackbird
INCUBATION CONSTANCY IN THE RED-WINGED BLACKBIRD LARRY C. HOLCOMB Avian incubation behavior is affected by a multitude of exogenous and en- dogenous factors. Kendeigh (1952, 196313) and Skutch (1962) reviewed in- cubation in many different orders of birds and discussed factors affecting the amount of time spent in incubation. Among workers recently reporting on incubation behavior in wild passerines are Prescott (1964)) Mumford (1964)) Erpino (1968)) Maxwell and Putnam (1972)) and Morton et al. (1972). In the Red-winged Blackbird (Ag e1 aius phoeniceus) , Nero (1956a, 195613) has published observations on female behavior during the repro- ductive cycle, but nothing was reported on the incubation constancy (per- cent of daylight hours spent on the nest). I have reported (Holcomb, 1968, 1970) that female Redwings incubated normal-sized artificial eggs a mean of 19.4 days before abandoning them. This is 8.4 days beyond the normal incubation period. The present study was designed to determine the incubation constancy in the egg-laying period, to discover if it increased each day as the incubation behavior developed, and to find if there was less incubation each day as females neared the day when eggs were abandoned in prolonged incubation. METHODS I studied the incubation behavior of Red-winged Blackbirds near Omaha, Nebraska, in 1968 and 1969. Birds were breeding in a variety of habitats, including weed, alfalfa, and clover fields, hedgerows, ditch banks, and marshes. I visited the nesting areas nearly every day, beginning in March and ending in August. Male Redwings generally arrived in early March and females soon afterward. -
Kansas 4-H Poultry Leader Notebook Level I Introduction for Leaders
Kansas 4-H Poultry Leader Notebook Level I Introduction for Leaders ........................................................i Parts of a Chicken......................................................................................................3 Name That Bird.......................................................................................................11 Beginning to Set Goals in Your Poultry Project......................................................19 Common Poultry Terms for Different Species........................................................23 Poultry Breeds.........................................................................................................27 Breeds of Poultry for Project and Show..................................................................33 What Bird Will I Raise?..........................................................................................41 Nutritional Needs and Problems in Poultry.............................................................45 Is Your Bird Sick?...................................................................................................51 Catching and Handling Poultry...............................................................................55 Washing That Bird...................................................................................................59 Why Do We Raise Poultry?.....................................................................................63 K-State Research & Extension ■ Manhattan Leader Notes Parts of a Chicken Poultry, -
Bruschetta Walleye Strips Smoked Salmon Chicken
All burgers are USDA Choice, served on a butter-toasted bun with fresh- cut French fries and hamburger pickles. Split-plate charge $2 BRUSCHETTA Diced Roma tomatoes, fresh basil, parmesan cheese and garlic, served on char-grilled Ciabatta bread and drizzled JUICY LUCY Stuffed with American cheese and char-grilled. Served medium. $12.5 with a balsamic reduction. $9 WALLEYE STRIPS JUICY JUANITA Breaded Canadian walleye strips deep-fried. Served with tartar sauce and a lemon wedge. $11 Stuffed with pepper jack cheese and char-grilled. Served medium. $12.5 SMOKED SALMON BIG BEN Honey-smoked salmon served with flatbread crackers and horseradish cream sauce. $12 Two 1/4-pound patties served with special sauce, lettuce, American cheese, pickles, and diced onions on a triple-decker bun. $13.5 CHICKEN WINGS REUBEN BURGER Fresh fried chicken wings tossed in your choice of: Buffalo, Teriyaki, Carolina BBQ, BBQ, Dry Rub, Ranch, or Nuclear 1/2-pound patty topped with thick-cut corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese. Serve on rye 6 wings - $9 12 wings - $16 18 wings - $22 Bleu cheese or ranch dressing $1 sauerkraut bread. $14.5 CHOPHOUSE TENDER TIPS BENNETT’S PEPPER CHEESE SUPREME Blackened tenderloin tips sautéed with our short rib sauce. Served with béarnaise and horseradish cream sauce. $12 Two 1/2-pound patties topped with pepper jack cheese and bacon. $17.5 SPINACH AND ARTICHOKE DIP BACON CHEDDAR BURGER Artichoke hearts, spinach and cream cheese dip, baked and served with herb-toasted baguettes and flatbread crackers. $12 1/2-pound patty seasoned and topped with Applewood-smoked bacon and cheddar cheese. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
Evolution of Oviductal Gestation in Amphibians MARVALEE H
THE JOURNAL OF EXPERIMENTAL ZOOLOGY 266394-413 (1993) Evolution of Oviductal Gestation in Amphibians MARVALEE H. WAKE Department of Integrative Biology and Museum of Vertebrate Zoology, University of California,Berkeley, California 94720 ABSTRACT Oviductal retention of developing embryos, with provision for maternal nutrition after yolk is exhausted (viviparity) and maintenance through metamorphosis, has evolved indepen- dently in each of the three living orders of amphibians, the Anura (frogs and toads), the Urodela (salamanders and newts), and the Gymnophiona (caecilians). In anurans and urodeles obligate vivi- parity is very rare (less than 1%of species); a few additional species retain the developing young, but nutrition is yolk-dependent (ovoviviparity) and, at least in salamanders, the young may be born be- fore metamorphosis is complete. However, in caecilians probably the majority of the approximately 170 species are viviparous, and none are ovoviviparous. All of the amphibians that retain their young oviductally practice internal fertilization; the mechanism is cloaca1 apposition in frogs, spermato- phore reception in salamanders, and intromission in caecilians. Internal fertilization is a necessary but not sufficient exaptation (sensu Gould and Vrba: Paleobiology 8:4-15, ’82) for viviparity. The sala- manders and all but one of the frogs that are oviductal developers live at high altitudes and are subject to rigorous climatic variables; hence, it has been suggested that cold might be a “selection pressure” for the evolution of egg retention. However, one frog and all the live-bearing caecilians are tropical low to middle elevation inhabitants, so factors other than cold are implicated in the evolu- tion of live-bearing. -
Fishing the Red River of the North
FISHING THE RED RIVER OF THE NORTH The Red River boasts more than 70 species of fish. Channel catfish in the Red River can attain weights of more than 30 pounds, walleye as big as 13 pounds, and northern pike can grow as long as 45 inches. Includes access maps, fishing tips, local tourism contacts and more. TABLE OF CONTENTS YOUR GUIDE TO FISHING THE RED RIVER OF THE NORTH 3 FISHERIES MANAGEMENT 4 RIVER STEWARDSHIP 4 FISH OF THE RED RIVER 5 PUBLIC ACCESS MAP 6 PUBLIC ACCESS CHART 7 AREA MAPS 8 FISHING THE RED 9 TIP AND RAP 9 EATING FISH FROM THE RED RIVER 11 CATCH-AND-RELEASE 11 FISH RECIPES 11 LOCAL TOURISM CONTACTS 12 BE AWARE OF THE DANGERS OF DAMS 12 ©2017, State of Minnesota, Department of Natural Resources FAW-471-17 The Minnesota DNR prohibits discrimination in its programs and services based on race, color, creed, religion, national origin, sex, public assistance status, age, sexual orientation or disability. Persons with disabilities may request reasonable modifications to access or participate in DNR programs and services by contacting the DNR ADA Title II Coordinator at [email protected] or 651-259-5488. Discrimination inquiries should be sent to Minnesota DNR, 500 Lafayette Road, St. Paul, MN 55155-4049; or Office of Civil Rights, U.S. Department of the Interior, 1849 C. Street NW, Washington, D.C. 20240. This brochure was produced by the Minnesota Department of Natural Resources, Division of Fish and Wildlife with technical assistance provided by the North Dakota Department of Game and Fish. -
Naiscoot River Fish Habitat Assessment
Naiscoot River Fish Habitat Assessment Executive Summary The Eastern Georgian Bay Stewardship Council (EGBSC) received funding from Environment and Climate Change Canada to carry out a 32-month project to assess spawning, nursery, rearing, and foraging habitat in eight tributaries to eastern Georgian Bay, which included the Naiscoot River. Fish habitat assessments were focused on Walleye, Lake Sturgeon, and Sucker species, between the river mouths and the first major spawning area or barrier to fish passage. During the 2017 spawning season, EGBSC visited the Naiscoot River spawning bed seventeen (17) times and the Harris Branch spawning bed nineteen (19) times between April 15 and June 20. Basic water chemistry measurements (water temperature, dissolved oxygen, pH, conductivity) were recorded on all site visits and were generally within the expected range for Canadian Shield waters. Two stations were set up at the Naiscoot Dam spawning bed and four stations at the Harris Branch spawning bed to measure water velocity and water level fluctuations. All water velocity measurements were under 2.0 m/s at both spawning beds and would not likely limit fish movement throughout either spawning bed. At the Naiscoot Dam spawning bed, it is likely that fish are able to swim past the rapids, right up to the base of the dam. It is possible that velocities in the uppermost areas of the rapids at the Harris Branch spawning bed exceed 2.0 m/s, however, these are areas with predominantly bedrock and large boulder substrate, not ideal spawning habitat for Walleye, Lake Sturgeon, or Sucker. It is unknown whether fish are able to move beyond the rapids, further upstream. -
Care of Fertile Eggs Prior to Incubation 1
CARE OF FERTILE EGGS PRIOR TO INCUBATION 1. Keep eggs at 50º - 60º F (room temperature). (DON’T PUT IN A REFRIGERATOR, IT IS TOO COLD!) 2. Store the eggs with the BIG end up in egg cartons. 3. You can store for 10 days after they have been laid before hatch rate decreases (50% hatch rate is a good rate). Incubation / hatching time begins once the eggs are placed in the incubator and brought up to 99 ½ºF. Count day 1 after first 24 hours. Incubation/hatching time for chickens are 21 days and 28 to 33 days for ducks. INCUBATOR SET UP 1. Place the incubator(s) away from any windows as the sunlight will magnify thru the plexi-glass cover making it too hot. 2. Set up the incubator four (4) hours prior to adding eggs; it will give the incubator an opportunity to Diagram #2 Round Corner regulate the water temperature in the reservoir. Diagram #1 Put water into both of the troughs on the square Square corner incubator incubator cornered incubators (see diagram #1). In the round corner model which has a larger and smaller trough, place water in the outside trough labeled “circulating” (see diagram #2). (Be sure that the incubator turns on at 99º and off at 100ºF.) 3. Place the plastic thermometer, simply lay it across the top of the eggs, (see diagram #5). It will basically ride on top of the eggs. 4. Cover the adjusting stem on top with paper cup taped to help eliminate the likelihood of the setting being accidentally changed. -
Ostrich Production Systems Part I: a Review
11111111111,- 1SSN 0254-6019 Ostrich production systems Food and Agriculture Organization of 111160mmi the United Natiorp str. ro ucti s ct1rns Part A review by Dr M.M. ,,hanawany International Consultant Part II Case studies by Dr John Dingle FAO Visiting Scientist Food and , Agriculture Organization of the ' United , Nations Ot,i1 The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. M-21 ISBN 92-5-104300-0 Reproduction of this publication for educational or other non-commercial purposes is authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of this publication for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Information Division, Food and Agriculture Organization of the United Nations, Viale dells Terme di Caracalla, 00100 Rome, Italy. C) FAO 1999 Contents PART I - PRODUCTION SYSTEMS INTRODUCTION Chapter 1 ORIGIN AND EVOLUTION OF THE OSTRICH 5 Classification of the ostrich in the animal kingdom 5 Geographical distribution of ratites 8 Ostrich subspecies 10 The North -
Identifying Lethal Temperatures Targeting Immature Life Stage Control of Spotted Wing Drosophila
AGRICULTURAL RESEARCH FOUNDATION FINAL REPORT FUNDING CYCLE 2015 – 2017 TITLE: Identifying Lethal Temperatures Targeting Immature Life Stage Control of Spotted Wing Drosophila RESEARCH LEADER: Vaughn Walton COOPERATORS: Daniel Dalton, Riki York SUMMARY: Survival of spotted wing drosophila (D. suzukii, SWD) larvae to adulthood was evaluated after exposure to temperatures ranging 29-49°C in a laboratory thermal gradient bench for 60 minutes. Vials filled with pre-made fly diet up to approximately 1.5 cm from the bottom were used as oviposition media inside the gradient wells. Forty-three vials were prepared each day for 4 consecutive days. Five adult females were placed in each of 36 vials for 24 hours for oviposition to occur, seven vials were held as controls without flies. Upon removal, adult flies were placed in ethanol. Four ages were tested between 1-4-day old egg/larvae (i.e. 1 day old, 2 days old, 3 days old, and four days old). Sample vials were examined for oviposition success. Immature flies exposed temperatures of 32-35°C had the highest survival to adulthood. Above 38°C survival to adulthood with no survival at 41°C and 49°C, and a few surviving to adulthood under 45°C. An additional trial was conducted to evaluate the potential for thermal conditioning to improve larval survival at higher temperatures. For this study, four-day-old larvae were subject to 30, 60, and 90 minutes at 35°C, then allowed to cool to room temperature (22°C) for 60 minutes prior to placement in the thermal bench. These trials were used to determine how heat may reduce successful development to adulthood, leading to better management practices in the field. -
Class Three: Breeding
Class Three: Breeding WHERE DO SEABIRDS LAY THEIR EGGS? Nest or no nest? • Some species use no nesting material. E.g., the white tern lays a single egg on an open branch. • Some species use a very little bit of nesting material. E.g., the tufted puffin may use a few pieces of grass and a couple of feathers. • Some species build more substantial nests. E.g. kittiwakes cement their nests onto small cliff shelves by trampling mud and guano to form a base. And, some cormorants build large nests in trees from sticks and twigs. [email protected] www.seabirdyouth.org 1 White tern • Also called fairy tern. • Tropical seabird species. • Lays egg on branch or fork in tree. No nest. • Newly hatched chicks have well developed feet to hang onto the nesting-site. White Tern. © Pillot, via Creative Commons. On the coast or inland? • Most seabird species breed on the coast and offshore islands. • Some species breed fairly far inland, but still commute to the ocean to feed. E.g., kittlitz’s murrelets nest on scree slopes on coastal mountains, and parents may travel more than 70km to their feeding grounds. • Other species breed far inland and never travel to the ocean. E.g., double crested cormorants breed on the coast, but also on lakes in many states such as Minnesota. [email protected] www.seabirdyouth.org 2 NESTING HABITAT (1) Ground Some species breed on the ground. These species tend to breed in areas with little or no predation, such as offshore islands (e.g., terns and gulls) or in the Antarctic (e.g., penguins, albatross).