KOCH, Lauren G.; BRITTON, Steven L.; Medical College of Ohio: Metabolic Syndrome X emerges from selection for intrinsic aerobic running capacity in rats Development of an oxygen atmosphere widened the redox potential for energy transfer that was presumably permissive for the co-evolution of biological complexity in the form of multicellular organisms. From this we hypothesized […]
year: 2004
Exercise Physiology of House Mice Selectively Bred for High Voluntary Activity
GARLAND, T; SWALLOW, J G; Univ. of California, Riverside; Univ. of South Dakota: Exercise Physiology of House Mice Selectively Bred for High Voluntary Activity From an outbred base population, within-family selection was used to produce 4 replicate lines that exhibit high voluntary wheel running (S lines), while also maintaining 4 randombred lines as controls (C). […]
Artificial selection for basal metabolic rate in laboratory mice
KONARZEWSKI, M.; KSIAZEK, A.; LAPO, I.B.; University of Bialystok; University of Bialystok; Institute of Genetics and Animal Breeding PAS: Artificial selection for basal metabolic rate in laboratory mice To study the consequences of genetic manipulation of basal metabolic rate (BMR) we subjected laboratory mice to un-replicated, divergent selection for body mass-corrected BMR. In generation F0 […]
The role of ethanol as an olfactory cue and as an appetitive stimulant in the Egyptian fruit bat, (Rousettus aegyptiacus)
KORINE, CARMI ; SANCHEZ, FRANCISCO; PINSHOW, BERRY; DUDLEY, ROBERT; Ben-Gurion Univ. of the Negev, Sede Boqer Campus, Midreshet Ben-Gurion, Israel; Ben-Gurion Univ. of the Negev, Sede Boqer Campus, Midreshet Ben-Gurion, Israel; Ben-Gurion Univ. of the Negev, Sede Boqer Campus, Midreshet Ben-Gurion, Israel; Dept. of Integrative Biology, Univ. of California, Berkeley, CA, USA: The role of […]
Primate Sensory Ecology A study of Fruits, Fingers, and Form
DOMINY, N.J.*; LUCAS, P.W.; SUPARDI NOOR, N.; University of Chicago; University of Hong Kong; Forest Research Institute of Malaysia: Primate Sensory Ecology: A study of Fruits, Fingers, and Form Sensory processing is a central subject in primate evolution. However, few studies have considered how primates discern edible targets from their environment. Because the nutritional parameters […]
Primate Frugivory and Ethanol Ingestion
MILTON, K; Univ. of California, Berkeley: Primate Frugivory and Ethanol Ingestion The evolution of higher primates is intimately bound up with the exploitation of ripe, fleshy fruits. Due to large body size and greater demands for energy and nutrients than monkeys, great apes in particular may at times be forced to feed on fruits well […]
It takes three to tango How evolutionary interactions among microbes, fruits, and frugivorous vertebrates can help explain ethanol production
LEVEY, D.J.; Univ. of Florida, Gainesville: It takes three to tango: How evolutionary interactions among microbes, fruits, and frugivorous vertebrates can help explain ethanol production. Fruiting plants face an evolutionary dilemma: their fruits must be simultaneously attractive to seed-dispersing frugivores (vertebrates) and unattractive to non-seed-dispersing frugivores (microbes). Plant fitness is presumably tied to the ability […]
Introduction
Dudley, R.; University of California, Berkeley: Introduction N/A
Evolutionary and ecological genetics of ethanol tolerance in Drosophila
FRY, J.D.; University of Rochester: Evolutionary and ecological genetics of ethanol tolerance in Drosophila Many species of Drosophila breed in fermenting fruit, in which ethanol can reach toxic levels. Work by Jean David’s group in France has shown that fruit-breeding Drosophila species have higher ethanol tolerance and higher activity of the enzyme alcohol dehydrogenase (ADH) […]
Ethanol, Fruit Ripening, and the Historical Origins of Human Alcoholism in Primate Frugivory
DUDLEY, R.; Univ. of California, Berkeley: Ethanol, Fruit Ripening, and the Historical Origins of Human Alcoholism in Primate Frugivory Ethanol is a naturally occurring substance resulting from the fermentation by yeast of fruit sugars. The association between yeasts and angiosperms dates to the Cretaceous, and dietary exposure of diverse frugivorous taxa to ethanol is similarly […]
