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Full-Text Articles in Genetics and Genomics
Appendage Abnormalities In Spiders Induced By An Alternating Temperature Protocol In The Context Of Recent Advances In Molecular Spider Embryology, Teresa Napiorkowska, Julita Templin, Pawel Napiorkowski, Mark A. Townley
Appendage Abnormalities In Spiders Induced By An Alternating Temperature Protocol In The Context Of Recent Advances In Molecular Spider Embryology, Teresa Napiorkowska, Julita Templin, Pawel Napiorkowski, Mark A. Townley
Faculty Publications
In the literature there are numerous reports of developmental deformities in arthropods collected in their natural habitat. Since such teratogenically affected individuals are found purely by chance, the causes of their defects are unknown. Numerous potential physical, mechanical, chemical, and biological teratogens have been considered and tested in the laboratory. Thermal shocks, frequently used in teratological research on the spider Eratigena atrica, have led to deformities on both the prosoma and the opisthosoma. In the 2020/2021 breeding season, by applying alternating temperatures (14 °C and 32 °C, changed every 12 h) for the first 10 days of embryonic development, …
Effects Of Proline And Glycine On The Cnidocyte Discharge Of Hydra Magnipapillata, Janine R. Appleton
Effects Of Proline And Glycine On The Cnidocyte Discharge Of Hydra Magnipapillata, Janine R. Appleton
Honors Theses and Capstones
The sense of taste enables animals to utilize environmental cues to detect favorable foods. Through specialized sensory receptors, Cnidarians employ stinging cells called cnidocytes to perform a variety of activities such as locomotion, capturing prey, inducing of feeding responses, and defense. Their discharge is highly regulated by mechanical and chemical signals that are mediated by a complex system including the opsin and taste pathways. Taste 1 Receptors (T1R) have previously been isolated in vertebrates but only until recently, have been noted in invertebrates. Receptors specific to L- amino acids corresponding to the taste sensation of umami, were studied to determine …