Search engine for discovering works of Art, research articles, and books related to Art and Culture
ShareThis
Javascript must be enabled to continue!

Functional value of elytra under various stresses in the red flour beetle, Tribolium castaneum

View through CrossRef
AbstractColeoptera (beetles) is a massively successful order of insects, distinguished by their evolutionarily modified forewings called elytra. These structures are often presumed to have been a major driving force for the successful radiation of this taxon, by providing beetles with protection against a variety of harsh environmental factors. However, few studies have directly demonstrated the functional significance of the elytra against diverse environmental challenges. Here, we sought to empirically test the function of the elytra using Tribolium castaneum (the red flour beetle) as a model. We tested four categories of stress on the beetles: physical damage to hindwings, predation, desiccation, and cold shock. We found that, in all categories, the presence of elytra conferred a significant advantage compared to those beetles with their elytra experimentally removed. This work provides compelling quantitative evidence supporting the importance of beetle forewings in tolerating a variety of environmental stresses, and gives insight into how the evolution of elytra have facilitated the remarkable success of beetle radiation.
Title: Functional value of elytra under various stresses in the red flour beetle, Tribolium castaneum
Description:
AbstractColeoptera (beetles) is a massively successful order of insects, distinguished by their evolutionarily modified forewings called elytra.
These structures are often presumed to have been a major driving force for the successful radiation of this taxon, by providing beetles with protection against a variety of harsh environmental factors.
However, few studies have directly demonstrated the functional significance of the elytra against diverse environmental challenges.
Here, we sought to empirically test the function of the elytra using Tribolium castaneum (the red flour beetle) as a model.
We tested four categories of stress on the beetles: physical damage to hindwings, predation, desiccation, and cold shock.
We found that, in all categories, the presence of elytra conferred a significant advantage compared to those beetles with their elytra experimentally removed.
This work provides compelling quantitative evidence supporting the importance of beetle forewings in tolerating a variety of environmental stresses, and gives insight into how the evolution of elytra have facilitated the remarkable success of beetle radiation.

Related Results

Study on the life cycle of Tribolium castaneum (Coleoptera: Tenebroinidae) on different cereals.
Study on the life cycle of Tribolium castaneum (Coleoptera: Tenebroinidae) on different cereals.
Abstract Background Tribolium castaneum is one of the most destructive pest of stored grains products around the world. The present study was conducted to observe the lif...
Comparative evaluation of cassava composite flours and bread
Comparative evaluation of cassava composite flours and bread
Abstract. Abu MS. 2023. Comparative evaluation of cassava composite flours and bread. Asian J Nat Prod Biochem 21: 13-17. Wheat imports into Nigeria have a high monetary value of N...
Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends
Quality evaluation of chin-chin produced from aerial yam (Dioscorea bulbifera) and wheat flour blends
AbstractThe objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial ya...
Quality Evaluation of Bread Produced from Wheat, Tiger Nut Residue and Carrot Flour Blends
Quality Evaluation of Bread Produced from Wheat, Tiger Nut Residue and Carrot Flour Blends
This study evaluated the quality of bread produced from blends of wheat, tiger nut residue and carrot flours. Five formulations were prepared: Sample A contained 100% wheat flour (...
Study of technological properties of rye and wheat flour
Study of technological properties of rye and wheat flour
In the production of sourdoughs and doughs for baking bread, the main raw material is flour. To obtain a high-quality product, low-grade flour shall not be used; it must be of high...
Effect of sorghum flour substitution on pasting behavior of wheat flour and application of composite flour in bread
Effect of sorghum flour substitution on pasting behavior of wheat flour and application of composite flour in bread
The objective of this study was to investigate the effect of sorghum flour substitution to wheat flour on pasting and thermal properties of the composite flours as well as firmness...
Efficacy of Argel (Solenostemma argel (Del) hayne) Shoots’ Extract in the Control of the Red Flour Beetle (Tribolium castaneum Herbst)
Efficacy of Argel (Solenostemma argel (Del) hayne) Shoots’ Extract in the Control of the Red Flour Beetle (Tribolium castaneum Herbst)
Laboratory studies were conducted to evaluate the efficacy ofaqueous and organic extracts of the argel (S. argel) shoots against the 4thlarval instar and adult stages of the red fl...
UNVEILING DIFFERENT PROPERTIES OF SPONGE CAKE VARIANTS
UNVEILING DIFFERENT PROPERTIES OF SPONGE CAKE VARIANTS
Cake is served at most of the events. However, with growing concern, health professionals are concentrating on healthier cake options. Proximate, sensory, and texture evaluation of...

Back to Top