Relevant bibliographies by topics / Peppered moth

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Reports

Academic literature on the topic 'Peppered moth'

Author: Grafiati
Published: 4 June 2021
Last updated: 27 January 2023

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Journal articles on the topic "Peppered moth"

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d'Heurle, Adma, and Margaret Drabble. "The Peppered Moth." World Literature Today 75, no. 3/4 (2001): 144. http://dx.doi.org/10.2307/40156824.

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de Roode, Jaap. "Reclaiming the peppered moth." New Scientist 196, no. 2633 (December 2007): 46–49. http://dx.doi.org/10.1016/s0262-4079(07)63099-1.

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Rowland, Hannah M., Ilik J. Saccheri, and John Skelhorn. "The peppered moth Biston betularia." Current Biology 32, no. 10 (May 2022): R447—R448. http://dx.doi.org/10.1016/j.cub.2022.03.071.

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Grant, Bruce S., and Michael E. N. Majerus. "Fine Tuning the Peppered Moth Paradigm." Evolution 53, no. 3 (June 1999): 980. http://dx.doi.org/10.2307/2640740.

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Grant, Bruce S. "FINE TUNING THE PEPPERED MOTH PARADIGM." Evolution 53, no. 3 (June 1999): 980–84. http://dx.doi.org/10.1111/j.1558-5646.1999.tb05394.x.

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COOK, L. M., G. S. MANI, and M. E. VARLEY. "Postindustrial Melanism in the Peppered Moth." Science 231, no. 4738 (February 7, 1986): 611–13. http://dx.doi.org/10.1126/science.231.4738.611.

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Majerus, Brunton, and Stalker. "A bird's eye view of the peppered moth." Journal of Evolutionary Biology 13, no. 2 (March 2000): 155–59. http://dx.doi.org/10.1046/j.1420-9101.2000.00170.x.

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Rudge, David Wÿss. "Taking the Peppered Moth with a Grain of Salt." Biology & Philosophy 14, no. 1 (January 1999): 9–37. http://dx.doi.org/10.1023/a:1006524501723.

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Daly, D., K. Waltham, J. Mulley, P. C. Watts, A. Rosin, S. J. Kemp, and I. J. Saccheri. "Trinucleotide microsatellite loci for the peppered moth (Biston betularia)." Molecular Ecology Notes 4, no. 2 (June 2004): 179–81. http://dx.doi.org/10.1111/j.1471-8286.2004.00607.x.

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CLARKE, C. A., G. S. MANI, and G. WYNNE. "Evolution in reverse: clean air and the peppered moth." Biological Journal of the Linnean Society 26, no. 2 (October 1985): 189–99. http://dx.doi.org/10.1111/j.1095-8312.1985.tb01555.x.

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Dissertations / Theses on the topic "Peppered moth"

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Eacock, A. "Extraocular photoreception and colour plasticity in caterpillars of the peppered moth, Biston betularia." Thesis, University of Liverpool, 2017. http://livrepository.liverpool.ac.uk/3022296/.

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Visual camouflage is a textbook example of natural selection, and a widespread strategy used by both predators and prey to avoid detection. Background matching, where the animal resembles the colour, brightness, and/ or pattern of the surrounding visual background is a common form of visual camouflage, and can occur through genetic polymorphism, behavioural background choice, or dynamic colour change. Dynamic colour change can occur very rapidly (milliseconds) or gradually, sometimes taking weeks to complete. Visual cues such as colour, brightness, and pattern, have been shown to elicit colour change, and in some colour-changing animals visual cues are sensed outside of the eye using extraocular photoreceptors (EOPs). Colour change research has been focused predominantly on rapid, chromatophore-based colour change, as observed in cephalopods. In contrast, little is known about the physiology and evolutionary origins of gradual colour change. To avoid predation in a wide range of environments, caterpillars of the peppered moth (Biston betularia) masquerade as twigs and gradually change colour to match them. This thesis investigates the colour-changing response in B. betularia larvae: the shape of the reaction norm to colour and brightness gradients; the use and molecular basis of extraocular photoreception; and whether B. betularia alter resting behaviour to maximise concealment. Through a series of artificial twig experiments, I found that B. betularia larvae respond to both colour and luminance cues to produce a continuous range of phenotypes, rather than being restricted to a brown/green polyphenism as previously reported. To test for the possibility of extraocular photoreception, I occluded the eyes (ocelli) of groups of larvae and compared responses to colour and luminance with non-blindfolded control larvae. There was no difference in the colour-changing response of blindfolded larvae compared to controls, and blindfolded larvae also rested on colours that better matched their own colour to the same extent as non-blindfolded controls. I next examined the potential for visual machinery in the larval dermis, finding expression of a suite of visual genes throughout dermal tissue in B. betularia larvae and adults. In larvae, this expression was generally much higher relative to head tissue than found for adults. This finding corroborates the morphological and behavioural evidence for dermal photoreceptors in B. betularia larvae. The final chapter is an attempt to examine the exclusivity of extraocular photoreception in B. betularia, and its evolutionary origins, through tissue-specific measurement of opsin expression in larvae and adults of a phylogenetically broad sample of Lepidoptera. Dermal opsin expression was found in other species, but depended on the gene (UV, blue, LW1, LW2) and developmental stage. Phylogenetic signal was found only for expression of LW1 in larvae, and LW2 in adults. Larval colouration strategy between species also appears to affect dermal opsin expression. The thesis provides strong evidence for a novel physiological phenomenon: extraocular colour photoreception in the dermis of an insect, used to mediate colour change and behavioural background choice. The observation that dermal opsin expression occurs in several other species suggests that EOPs may be widespread in the Lepidoptera. Future work should be directed at the challenging task of understanding the mechanism underlying this class of EOPs, and characterising their functional roles in other species.
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Edmonds, Nicola. "Mechanisms of colour change in larval and adult peppered moths, Biston betularia." Thesis, University of Liverpool, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.540048.

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Koch, Jessica. ""My sense of my own identity is bound up with the past"." Doctoral thesis, 2013. http://hdl.handle.net/11858/00-1735-0000-0022-5E11-9.

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Books on the topic "Peppered moth"

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Drabble, Margaret. The peppered moth. London: Quality Paperbacks Direct, 2000.

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Drabble, Margaret. The peppered moth. London: Viking, 2000.

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Drabble, Margaret. The peppered moth. New York: Harcourt, 2002.

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Drabble, Margaret. The peppered moth. New York: Harcourt, 2001.

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Of moths and men: An evolutionary tale : intrigue, tragedy & the peppered moth. London: Fourth Estate, 2002.

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Of moths and men: An evolutionary tale : the untold story of science and the peppered moth. New York: Norton, 2002.

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Oser, Robert. Chili!: Mouth-watering meatless recipes. Summertown, Tenn: Book Publishing, 1999.

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Castro, Filipe Vieira de. The Pepper Wreck: A Portuguese Indiaman at the Mouth of the Tagus River. College Station: Texas A&M University Press, 2005.

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The pepper wreck: A Portuguese Indiaman at the mouth of the Tagus river. College Station: Texas A&M University Press, 2005.

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Pepper, Jane G. Jane Pepper's garden: Getting the most pleasure and growing results from your garden every month of the year. Philadelphia: Camino Books, 1997.

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Book chapters on the topic "Peppered moth"

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"Biston Betularia (peppered moth)." In Encyclopedia of Genetics, Genomics, Proteomics and Informatics, 219. Dordrecht: Springer Netherlands, 2008. http://dx.doi.org/10.1007/978-1-4020-6754-9_1855.

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Allchin, Douglas. "The Peppered Moths, A Study in Black and White." In Sacred Bovines. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780190490362.003.0028.

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Organisms seem exquisitely adapted—like the peppered moths (Biston betularia), camouflaged to avoid predation (Figure 20.1). The story behind their cryptic coloration and pattern is easy to appreciate when looking at both black and mottled white moths set against contrasting backgrounds: one black, one mottled white, like the moths themselves. What half-witted bird would not prey on the obvious moth? This would clearly change the genetic make-up of a population. This popular pair of photos explains natural selection in an instant. The images are so widely reproduced, in biology textbooks and elsewhere, that everyone seems to know the case of the peppered moth. The case gained renown through Bernard Kettlewell. In the 1950s he investigated the survival rates of the moths in the contrasting forests of Birmingham and Dorset (ostensibly portrayed in Figure 20.1). But Kettlewell’s landmark publication, The Evolution of Melanism, also included another image (Figure 20.2). On the top right, it displays the two familiar forms of the moth: typica, the once-common “peppered” form (no. 2), and carbonaria, the nearly black form that proliferated later (no. 1). Arrayed on the left, however, are five other specimens of the same species, each exhibiting an intermediate darkness. Together, they constitute a third form, known as insularia. That is, a series of relatively unknown light and dark forms fills the gap between the two well-known extremes. Do the insularia moths matter? How might simplifying the wide range of forms to just two shape an image of natural selection? Or of nature, generally? In what ways does the difference between the simple story and a more complex reality ultimately affect our thinking? Perhaps we should challenge the implicit assumption (yet another sacred bovine) that nature, and science too, can effectively be reduced to black and white. One easily finds specimens of insularia in museum collections, Kettlewell noted. And he included them in his field studies. Having recruited observers from around Britain, Kettlewell catalogued the relative frequencies of all three forms in various locations. The incidence of insularia was sometimes 40% or more.
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Hanson, Clare. "Postgenomic Histories." In Genetics and the Literary Imagination, 147–76. Oxford University Press, 2020. http://dx.doi.org/10.1093/oso/9780198813286.003.0006.

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Chapter 5 explores literary texts which develop postgenomic perspectives. Margaret Drabble’s novel-memoir The Peppered Moth mobilizes neo-Lamarckian theories to challenge neo-Darwinian views of inheritance. In tracing the experience of social defeat and its impact across generations, it invokes a process close to transgenerational epigenetic inheritance, opening up questions about the biological transmission of social disadvantage. Jackie Kay’s memoir Red Dust Road also pushes against the limits of neo-Darwinian theory, demonstrating that nurture as well as nature can be somatically inscribed, anticipating research in epigenetics which demonstrates that experience can act as a cue for the modification of gene expression. It contrasts the love Kay receives in early life, which builds an enduring resilience, with the experience of racism associated with her brother’s adoption, which generates lasting insecurity. Catherine Malabou’s work on positive and negative plasticity illuminates these divergent trajectories.
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Miller, Craig A. "Lake Charles: 1908–1926." In A Time for All Things, 1–33. Oxford University Press, 2019. http://dx.doi.org/10.1093/med/9780190073947.003.0001.

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A brief history of DeBakey’s birthplace, Lake Charles, Louisiana, is provided. Michael observes and absorbs defining characteristics of his father: work ethic, self-discipline, precise thinking. He also appreciates and internalizes the qualities of his mother: kindness, charity, love. He has the typical boyhood friendships and mischief of the time and place, peppered with hints of genius. The family embarks on a six-month journey to Europe and the Middle East in Michael’s 13th year, which will shape and inform the young man’s perceptions of human society for the rest of his life. As an adolescent Michael decides to become a physician. He matriculates at Tulane University.
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"Myth 21. That Melanism in Peppered Moths Is Not a Genuine Example of Evolution by Natural Selection." In Newton's Apple and Other Myths about Science, 171–77. Harvard University Press, 2015. http://dx.doi.org/10.4159/9780674089167-023.

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Ndlela, Shepard, Nelson L. Mwando, and Samira A. Mohamed. "Advances in Postharvest Disinfestation of Fruits and Vegetables Using Hot Water Treatment Technology-Updates from Africa." In Postharvest Technology - Recent Advances, New Perspectives and Applications [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.100351.

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Hot Water Treatment (HWT) provides adequate phytosanitary assurance that treated fruits and vegetables exported abroad are free from devastating quarantine pests. Two systems for HWT are currently available for commercial use namely the batch/jacuzzi and the continuous flow system depending on user requirements. Several protocols have been developed the world over and a few in Africa, but adoption has been lagging because of various factors chief among them lack of large scale validations of experiments to guide application at the commercial level. Mango, Bell pepper, avocado, and French beans play an important role in the livelihoods of people in Africa. However, their export is constrained by pests such as the invasive Oriental fruit fly, the false codling moth, and thrips. To circumvent this issue, disinfestation HWT protocols have been developed which seek to provide quarantine assurance to lucrative export markets. Hot Water Treatment technology has several advantages over other conventional phytosanitary treatments. It provides a triple function of cleaning, disinfesting, and disinfecting and is friendly to users, consumers of the treated commodities, and the environment. We discuss HWT in the context of its future and applicability in Africa. It is the future of postharvest treatments.
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Obrecht, Jas. "June 1967." In Stone Free, 182–200. University of North Carolina Press, 2018. http://dx.doi.org/10.5149/northcarolina/9781469647067.003.0011.

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With his debut album rapidly ascending the British record charts, Jimi gives a series of revealing interviews in advance of the Experience’s much-anticipated final U.K. show at the Saville Theatre. During this performance, the band stuns Paul McCartney by opening with a cover of the Beatles’ just-released Sgt. Pepper’s Lonely Hearts Club Band. After a series of photoshoots, the Experience flies to New York City in advance of their performance at the Monterey International Pop Festival. Jimi revisits the New York City haunts he’d left behind just nine month earlier. Upon their arrival in Monterey, California, Jimi hand-paints the Stratocaster he’ll use to climax their set. The weekend-long Monterey festival presents a wide array of rock talent and climaxes with the sets by The Who and Jimi Hendrix. Jimi stuns the audience, most of whom have never heard of him, with his charismatic personality and unprecedented approach to performing. He ends the Experience’s set by burning his guitar amid a roaring cacophony of feedback. As Joel Selvin sagely noted, Jimi Hendrix “walked onstage a nobody and walked off a major star, ready to rewrite the language of the guitar.”
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"TABLE 3 Major Commercial Fermentation Conditions for Cereal Foods Fermentation conditions Bread Beer Whiskey Soy sauce Miso Main starters Baker's yeast Brewer's yeast Distillery yeast Molds Molds (Saccharomyces (Saccharomyces (Saccharomyces (Aspergillus spp.) (Aspergillus spp.) cerevisiae) cerevisiae) cerevisiae) Saccharomyces rouxii Lactic acid bacteria Lactobacillus delbrueckii Cereals Milled wheat Barley (malted) Corn Soybeans (defatted) Rice Milled rye Sorghum Rye (malted or not) Wheat Barley Minor: Minor: Barley (malted) Minor: Soybeans Barley (malted) Corn Wheat Barley flour Wheat (malted) Rice Wheat Other ingredients Water Water Water Water Salt Salt Hops Salt Hot pepper Sugar Adjuncts Fat (corn syrup, sugar Emulsifiers or starch) Dough strengtheners Preservatives Enzymes Fermentation 1-6h2-10 days 2-3 days (Koji: 3 days at 30°C) (Koji: 2 days at 30°C) conditions 20-42°C 3-24°C 32-35°C 3-12 months 2 days to 1 year Aging: Aging: 15-30°C 30-50°C 3 days-1 month 2-3 years or more 0-13°C 21-30°C baker's yeast is probably the most common of these microorganisms that may be a problem are bacteria (usual-starters; it is commercially produced in liquid, paste (com-ly spore-forming or lactic acid bacteria, especially in some pressed), or dry form. Recently, commercial lactic acid yeast fermentations), wild yeasts, and molds. bacteria starters have been introduced for cereal fermenta-Several spore-forming bacteria (e.g., Bacillus spp.) may tions, but this application is less frequent than their regular produce amylases and degrade hydrated starchy materials. use in dairy or meat fermentations. A close control of the In bread, heat-tolerant spores of Bacillus subtilis (formerly performance of commercial starters is important, since it Bacillus mesentericus) survive the baking process; after a has a major effect on the final products. few days in bread, they produce a spoilage called ropiness, characterized by yellow spots on crumb, putrid pineapple aroma, and stringiness when breaking a piece of bread. The spores of these species, when contaminating flour, may Considering the diversity of the microbial flora that may cause a major problem in bakeries since they are highly re-be present in cereals to be fermented, undesirable microor-sistant in the environment and difficult to eliminate. How-ganisms are likely to be part of this flora and may produce ever, these bacterial infections have become rare in recent problems in the main fermentation process with subse-years, presumably due to improved sanitation. In beer, un-quent adverse effects on the final product. Nowadays these desirable microbial contamination is exhibited by viscosity, problems are lessened by good sanitary practices. Sources appearance, as well as aroma and flavor problems. of these organisms may be the cereals themselves, soil, as Microbial pathogens are usually not a problem for fer-well as any particular ingredient, surface contamination, mented cereals because of the inhibition brought about by and unsanitary handling. acids and ethanol generated by fermenting organisms. A Table 4 summarizes microbial problems likely to occur large proportion of fermented cereals are also eaten shortly during major cereal fermentations. In general, undesirable after complete cooking. However, the biggest problem." In Handbook of Cereal Science and Technology, Revised and Expanded, 765–70. CRC Press, 2000. http://dx.doi.org/10.1201/9781420027228-81.

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Reports on the topic "Peppered moth"

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Freeman, Stanley, and Daniel Legard. Epidemiology and Etiology of Colletotrichum Species Causing Strawberry Diseases. United States Department of Agriculture, September 2001. http://dx.doi.org/10.32747/2001.7695845.bard.

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Diseases caused by Colletotrichum spp. are one of the most important limitations on international strawberry production, affecting all vegetative and fruiting parts of the plant. From 1995 to 1997, C. acutatum infections reached epidemic levels in Israeli strawberry nurseries, causing extensive loss of transplants in fruit-bearing fields and additional reductions in yield. Although C. acutatum also occurs on strawberry in Florida, recent crown rot epidemics have been primarily caused by C. gloeosporioides. Little is known about the basic epidemiology of these important diseases on strawberry. The source of initial inoculum for epidemics in Israel, Florida (other US states including California) and the rest of the world is not well understood. Subspecies relationships between Colletotrichum isolates that cause the different diseases on strawberry (i.e. attack different tissues) are also not well understood. Objectives of this proposal were to detennine the potential of infested soil, strawberry debris and other hosts as sources of primary inoculum for strawberry diseases caused by Colletotrichum spp. in Israel and Florida. In addition, traditional (ie. morphological characteristics, benomyl sensitivity, vegetative compatibility grouping) and DNA based methods were used to investigate the etiology of these diseases in order to resolve epidemiologically important subspecies variation. In Israel it was found that C. gloeosporioides and C. acutatum infecting strawberry could remain viable in sterilized soil for up to one year and in methyl-bromide fumigated soil for up to 4 months; inoculum in mummified fruit remained viable for at least 5 months under field conditions whereas that in infected crowns was not recovered. Therefore, the contribution of these inocula to disease epidemics should be considered. The host range and specificity of C. acutatum from strawberry was examined on pepper, eggplant, tomato, bean and strawberry under greenhouse conditions. The fungus was recovered from all plant species over a three-month period but caused disease symptoms only on strawberry. C. acutatum was also isolated from healthy looking, asymptomatic plants of the weed species, Vicia and Conyza, growing in infected strawberry fruiting fields. Isolates of C. acutatum originating from strawberry and anemone infected both plant species in artificial inoculations. The habitation of a large number of plant species including weeds by C. acutatum suggests that although it causes disease only on strawberry and anemone in Israel, these plants may serve as a potential inoculum source for strawberry infection and pennit survival of the pathogen between seasons. In Florida, isolates of Colletotrichum spp. from diseased strawberry fruit and crowns were evaluated to detennine their etiology and the genetic diversity of the pathogens. Only C. acutatum was recovered from fruit and C. gloeosporioides were the main species recovered from crowns. These isolates were evaluated at 40 putative genetic loci using random amplified polymorphic DNA (RAPD). Genetic analysis of RAPD markers revealed that the level of linkage disequilibrium among polymorphic loci in C. gloeosporioides suggested that they were a sexually reproducing population. Under field conditions in Florida, it was detennined that C. gloeosporioides in buried crowns survived
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Bryant, C. A., S. A. Wilks, and C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, November 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.

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COVID-19, caused by the SARS-CoV-2 virus, was first reported in China in December 2019. The virus has spread rapidly around the world and is currently responsible for 500 million reported cases and over 6.4 million deaths. A risk assessment published by the Foods Standards Agency (FSA) in 2020 (Opens in a new window) concluded that it was very unlikely that you could catch coronavirus via food. This assessment included the worst-case assumption that, if food became contaminated during production, no significant inactivation of virus would occur before consumption. However, the rate of inactivation of virus on products sold at various temperatures was identified as a key uncertainty, because if inactivation does occur more rapidly in some situations, then a lower risk may be more appropriate. This project was commissioned to measure the rate of inactivation of virus on the surface of various types of food and food packaging, reducing that uncertainty. The results will be used to consider whether the assumption currently made in the risk assessment remains appropriate for food kept at a range of temperatures, or whether a lower risk is more appropriate for some. We conducted a laboratory-based study, artificially contaminating infectious SARS-CoV-2 virus onto the surfaces of foods and food packaging. We measured how the amount of infectious virus present on those surfaces declined over time, at a range of temperatures and relative humidity levels, reflecting typical storage conditions. We tested broccoli, peppers, apple, raspberry, cheddar cheese, sliced ham, olives, brine from the olives, white and brown bread crusts, croissants and pain au chocolat. The foods tested were selected as they are commonly sold loose on supermarket shelves or uncovered at deli counters or market stalls, they may be difficult to wash, and they are often consumed without any further processing i.e. cooking. The food packaging materials tested were polyethylene terephthalate (PET1) trays and bottles; aluminium cans and composite drinks cartons. These were selected as they are the most commonly used food packaging materials or consumption of the product may involve direct mouth contact with the packaging. Results showed that virus survival varied depending on the foods and food packaging examined. In several cases, infectious virus was detected for several hours and in some cases for several days, under some conditions tested. For a highly infectious agent such as SARS-CoV-2, which is thought to be transmissible by touching contaminated surfaces and then the face, this confirmation is significant. For most foods tested there was a significant drop in levels of virus contamination over the first 24 hours. However, for cheddar cheese and sliced ham, stored in refrigerated conditions and a range of relative humidity, the virus levels remained high up to a week later, when the testing period was stopped. Both cheddar cheese and sliced ham have high moisture, protein and saturated fat content, possibly offering protection to the virus. When apples and olives were tested, the virus was inactivated to the limit of detection very quickly, within an hour, when the first time point was measured. We suggest that chemicals, such as flavonoids, present in the skin of apples and olives inactivate the virus. The rate of viral decrease was rapid, within a few hours, for croissants and pain au chocolat. These pastries are both coated with a liquid egg wash, which may have an inhibitory effect on the virus. Food packaging materials tested had variable virus survival. For all food packaging, there was a significant drop in levels of virus contamination over the first 24 hours, in all relative humidity conditions and at both 6°C and 21°C; these included PET1 bottles and trays, aluminium cans and composite drinks cartons.
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