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Glischrochilus Subcylindricus
''Glischrochilus'' (sometimes misspelled as ''Glisrochilus'') is a genus of sap-feeding and predatory beetles under the family Nitidulidae, subfamily Cryptarchinae. Most members of this genus are commonly known as picnic beetles or beer bugs. Description ''Glischrochilus'' are oblong shiny black beetles with attractive yellow, red, or orange markings on their elytra. Their elytra are short and expose the upper surface of their last abdominal segments, a good way to distinguish them from the superficially similar but generally larger ''Megalodacne'' beetles. They are so similar that some species of ''Glischrochilus'' were once classified along with ''Megalodacne'' under the now reclassified genus ''Ips''. Like other nitulidid beetles, adult ''Glischrochilus'' can be distinguished from other kinds of sap-feeding beetles by their characteristic 11-segmented antennae that end with a 3-segmented ball-like club. ''Glischrochilus'' are among the largest of the nitulidid beetles, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glischrochilus Quadrisignatus
''Glischrochilus quadrisignatus'', known generally as four-spotted sap beetle, is a species of sap-feeding beetle in the family Nitidulidae. Other common names include the beer bug and picnic beetle. It is found in North America. Four-spotted sap beetles (and other sap beetles) feed on fruits and vegetables that are either damaged, overripe, or decomposing. At times they can also feed on intact fruits and vegetables after first being attracted to and feeding on the damaged or decomposing fruits and vegetables. They often leave deep holes in fruits and vegetables. These look similar to holes made by slugs. The University of Minnesota Extension program recommends sanitation as the best method for managing sap beetles in a garden. They also say that pesticides are not very effective and they recommend against using them to manage sap beetles. Bait traps may be set out as an alternative management option using overripe fruit or other baits. References Further reading * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pupation
A pupa ( la, pupa, "doll"; plural: ''pupae'') is the life stage of some insects undergoing transformation between immature and mature stages. Insects that go through a pupal stage are holometabolous: they go through four distinct stages in their life cycle, the stages thereof being egg, larva, pupa, and imago. The processes of entering and completing the pupal stage are controlled by the insect's hormones, especially juvenile hormone, prothoracicotropic hormone, and ecdysone. The act of becoming a pupa is called pupation, and the act of emerging from the pupal case is called eclosion or emergence. The pupae of different groups of insects have different names such as ''chrysalis'' for the pupae of butterflies and ''tumbler'' for those of the mosquito family. Pupae may further be enclosed in other structures such as cocoons, nests, or shells. Position in life cycle The pupal stage follows the larval stage and precedes adulthood (''imago'') in insects with complete metamorp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Springer Science+Business Media
Springer Science+Business Media, commonly known as Springer, is a German multinational publishing company of books, e-books and peer-reviewed journals in science, humanities, technical and medical (STM) publishing. Originally founded in 1842 in Berlin, it expanded internationally in the 1960s, and through mergers in the 1990s and a sale to venture capitalists it fused with Wolters Kluwer and eventually became part of Springer Nature in 2015. Springer has major offices in Berlin, Heidelberg, Dordrecht, and New York City. History Julius Springer founded Springer-Verlag in Berlin in 1842 and his son Ferdinand Springer grew it from a small firm of 4 employees into Germany's then second largest academic publisher with 65 staff in 1872.Chronology ". Springer Science+Business Media. In 1964, Springer expanded its business internationally, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Invertebrate
Invertebrates are a paraphyletic group of animals that neither possess nor develop a vertebral column (commonly known as a ''backbone'' or ''spine''), derived from the notochord. This is a grouping including all animals apart from the chordate subphylum Vertebrata. Familiar examples of invertebrates include arthropods, mollusks, annelids, echinoderms and cnidarians. The majority of animal species are invertebrates; one estimate puts the figure at 97%. Many invertebrate taxa have a greater number and variety of species than the entire subphylum of Vertebrata. Invertebrates vary widely in size, from 50 μm (0.002 in) rotifers to the 9–10 m (30–33 ft) colossal squid. Some so-called invertebrates, such as the Tunicata and Cephalochordata, are more closely related to vertebrates than to other invertebrates. This makes the invertebrates paraphyletic, so the term has little meaning in taxonomy. Etymology The word "invertebrate" comes from the Latin word ''vertebra'', whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Predator
Predation is a biological interaction where one organism, the predator, kills and eats another organism, its prey. It is one of a family of common feeding behaviours that includes parasitism and micropredation (which usually do not kill the host) and parasitoidism (which always does, eventually). It is distinct from scavenging on dead prey, though many predators also scavenge; it overlaps with herbivory, as seed predators and destructive frugivores are predators. Predators may actively search for or pursue prey or wait for it, often concealed. When prey is detected, the predator assesses whether to attack it. This may involve ambush or pursuit predation, sometimes after stalking the prey. If the attack is successful, the predator kills the prey, removes any inedible parts like the shell or spines, and eats it. Predators are adapted and often highly specialized for hunting, with acute senses such as vision, hearing, or smell. Many predatory animals, both vertebrate and i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Name
In biology, a common name of a taxon or organism (also known as a vernacular name, English name, colloquial name, country name, popular name, or farmer's name) is a name that is based on the normal language of everyday life; and is often contrasted with the scientific name for the same organism, which is Latinized. A common name is sometimes frequently used, but that is not always the case. In chemistry, IUPAC defines a common name as one that, although it unambiguously defines a chemical, does not follow the current systematic naming convention, such as acetone, systematically 2-propanone, while a vernacular name describes one used in a lab, trade or industry that does not unambiguously describe a single chemical, such as copper sulfate, which may refer to either copper(I) sulfate or copper(II) sulfate. Sometimes common names are created by authorities on one particular subject, in an attempt to make it possible for members of the general public (including such interested par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Picnic
A picnic is a meal taken outdoors ( ''al fresco'') as part of an excursion, especially in scenic surroundings, such as a park, lakeside, or other place affording an interesting view, or else in conjunction with a public event such as preceding an open-air theater performance, and usually in summer. It is different from other meals because it requires free time to leave home. History shows us that the idea of a meal that was jointly contributed to and enjoyed out-of-doors was essential to picnic from the early 19th century. Picnickers like to sit on the ground on a rug or blanket. Picnics can be informal with throwaway plates or formal with silver cutlery and crystal wine glasses. Tables and chairs may be used but this is less common. Outdoor games or some other form of entertainment are common at large picnics. In public parks, a picnic area generally includes picnic tables and possibly built-in grills, water faucets (taps), garbage (rubbish) containers and restrooms (toi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Beverage
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seafood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Juice
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with a country's income level. Etymology The word "juice" comes from Old French in about 1300; it developed from the Old French words "''jus, juis, jouis''", which mean "liquid obtained by boiling herbs". The "Old French ''jus'' "juice, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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