We model the effects of both stochastic and deterministic temperature variations on arthropod predator-prey systems. Specifically, we study the stochastic dynamics of arthropod predator-prey interactions under a vary ing temperature regime, and we develop an individual model of a prey under pressure from a predator, with vigilance (or foraging effort), search rates, at tack rates, and other predation parameters dependent on daily temperature variations. Simulations suggest that an increase in the daily average temperature may benefit both predator and prey. Furthermore, simulations show that anti-predator behavior may indeed decrease predation but at the expense of reduced prey survivorship because of a greater increase in other types of mortality.
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http://dx.doi.org/10.3934/mbe.2007.4.67 | DOI Listing |
Mar Environ Res
January 2025
Institut national de l'environnement industriel et des risques, Université de Reims Champagne-Ardenne, Université Le Havre Normandie, Normandie Univ, UMR-I 02 SEBIO, 60550, Verneuil-en-Halatte, France.
Reference values for the non-specific immune response of stickleback have been developed to better understand the natural variability of the immunomarkers and to increase their relevance for the detection of environmental perturbations. However, under field conditions, temperature and salinity can vary from station to station and their influence on the reference ranges of the immunomarkers should therefore be quantified. To this end, adult sticklebacks were exposed either to different temperatures (from 12 to 18 °C) or to different salinities (from 0 to 30 g/L) for 21 days after 10 days of acclimatization.
View Article and Find Full Text PDFJ Food Sci Technol
February 2025
Program of Medical Technology, Faculty of Allied Health Sciences, Chonburi, 20130 Thailand.
Unlabelled: The aim of this study was to utilize four rice pasta by-products (RPB), including white rice pasta, black jasmine rice pasta, red jasmine rice pasta and brown rice pasta, to ferment into four vinegars. The dynamic variations during fermentation and their quality were evaluated. During alcoholic fermentation, the saccharified substrates were fermented with for 12 days, resulting in an alcohol yield of approximately 10% (v/v) after 4 days of fermentation.
View Article and Find Full Text PDFJ Food Sci Technol
January 2025
Department of Flour Milling Baking and Confectionery Technology, Central Food Technological Research Institute, (Council of Scientific and Industrial Research), Mysore, 570020 India.
To study the characteristics of bread by incorporating nutrient-rich quinoa flour as a new source for product development. Wheat flour was replaced by fractionated quinoa flour in different variations from 0%QF to 20%QF: 0%, 5%, 10%, 15%, and 20% WQF blends, respectively. Physicochemical studies resulted in higher protein and fiber content for the higher blend.
View Article and Find Full Text PDFISME Commun
January 2024
School of Chemistry and Molecular Biosciences, Australian Centre for Ecogenomics, The University of Queensland, QLD 4072, Australia.
Anthropogenic influences have drastically increased nutrient concentrations in many estuaries globally, and microbial communities have adapted to the resulting hypereutrophic ecosystems. However, our knowledge of the dominant microbial taxa and their potential functions in these ecosystems has remained sparse. Here, we study prokaryotic community dynamics in a temporal-spatial dataset, from a subtropical hypereutrophic estuary.
View Article and Find Full Text PDFPeerJ
January 2025
Biology, York University, Toronto, Ontario, Canada.
Plant responses to changes in temperature can be a key factor in predicting the presence and managing invasive plant species while conserving resident native plant species in dryland ecosystems. Climate can influence germination, establishment, and seedling biomass of both native and invasive plant species. We tested the hypothesis that common and widely distributed native and an invasive plant species in dryland ecosystems in California respond differently to increasing temperatures.
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