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Articles 91 - 94 of 94
Full-Text Articles in Entire DC Network
The Offspring/Clutch Size Tradeoff In Mammals, E. L. Charnov, S.K. Morgan Ernest
The Offspring/Clutch Size Tradeoff In Mammals, E. L. Charnov, S.K. Morgan Ernest
Biology Faculty Publications
The Smith‐Fretwell model for optimal offspring size assumes the existence of an inverse proportional relationship (i.e., trade‐off) between the number of offspring and the amount of resources invested in an individual offspring; virtually all of the many models derived from theirs make the same trade‐off assumption. Over the last 30 years it has become apparent that the predicted proportionality is often not observed when evaluated across species. We develop a general allometric approach to correct for size‐related differences in the resources available for reproduction. Using data on mammals, we demonstrate that the predicted inverse proportional relationship between number of offspring …
Age And Population Structure Of Joshua Trees (Yucca Brevifolia) In The Northwestern Mojave Desert, K D. Gilliland, Nancy J. Huntly, J E. Anderson
Age And Population Structure Of Joshua Trees (Yucca Brevifolia) In The Northwestern Mojave Desert, K D. Gilliland, Nancy J. Huntly, J E. Anderson
Biology Faculty Publications
Many desert perennials are long-lived, but there are few data on ages or population structures of desert plants. We used 2 methods to estimate ages of a population of Yucca brevifolia (Joshua tree) in southwestern Utah from a 14-year census of plant sizes. Plant height at the 1st census ranged from 0.08 m to 6.0 m, and trees grew in height at a mean rate of 3.75 cm ⋅ yr–1. Plants also increased slowly in basal diameter (0.142 cm ⋅ yr–1) and branch length (0.024 m ⋅ yr–1), but basal diameter varied greatly from year to year, with many plants …
Enhanced Nutty Flavor Formation In Cheddar Cheese Made With Malty Lactococcus Lactis Adjunct Culture, M. E. Carunchia Whetstine, M. A. Drake, Jeff Broadbent, Donald J. Mcmahon
Enhanced Nutty Flavor Formation In Cheddar Cheese Made With Malty Lactococcus Lactis Adjunct Culture, M. E. Carunchia Whetstine, M. A. Drake, Jeff Broadbent, Donald J. Mcmahon
Nutrition, Dietetics, and Food Sciences Faculty Publications
Nutty flavor in Cheddar cheese is desirable, and recent research demonstrated that 2- and 3-methyl butanal and 2-methyl propanal were primary sources of nutty flavors in Cheddar. Because malty strains of Lac-tococcus lactis (formerly Streptococcus lactis var. malti-genes) are characterized by the efficient production of these and other Strecker aldehydes during growth, this study investigated the influence of a malty L. lactis adjunct culture on nutty flavor development in Cheddar cheese. Cheeses made with different adjunct levels (0, 10(4) cfu/mL, and 10(5) cfu/mL) were ripened at 5 or 13 degrees C and analyzed after 1 wk, 4 mo, and 8 …
Greater Sage-Grouse Ecology In Western Box Elder County, Utah 2005 Annual Report, Jan S. Knerr, Terry A. Messmer
Greater Sage-Grouse Ecology In Western Box Elder County, Utah 2005 Annual Report, Jan S. Knerr, Terry A. Messmer
All Current Publications
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