scholarly journals The sharpest tools in the box? Quantitative analysis of conodont element functional morphology

2012 ◽  
Vol 279 (1739) ◽  
pp. 2849-2854 ◽  
Author(s):  
David Jones ◽  
Alistair R. Evans ◽  
Karen K. W. Siu ◽  
Emily J. Rayfield ◽  
Philip C. J. Donoghue
Keyword(s):  
Quantitative Analysis ◽  
Functional Morphology ◽  
Food Processing ◽  
Applied Pressure ◽  
Feeding Apparatus ◽  
Independent System ◽  
Processing Elements ◽  
Food Items ◽  
Rotational Kinematics ◽  
Conodont Element

Conodonts have been considered the earliest skeletonizing vertebrates and their mineralized feeding apparatus interpreted as having performed a tooth function. However, the absence of jaws in conodonts and the small size of their oropharyngeal musculature limits the force available for fracturing food items, presenting a challenge to this interpretation. We address this issue quantitatively using engineering approaches previously applied to mammalian dentitions. We show that the morphology of conodont food-processing elements was adapted to overcome size limitations through developing dental tools of unparalleled sharpness that maximize applied pressure. Combined with observations of wear, we also show how this morphology was employed, demonstrating how Wurmiella excavata used rotational kinematics similar to other conodonts, suggesting that this occlusal style is typical for the clade. Our work places conodont elements within a broader dental framework, providing a phylogenetically independent system for examining convergence and scaling in dental tools.

scholarly journals ANALISIS KANDUNGAN PEMANIS BUATAN SIKLAMAT PADA SIRUP YANG BEREDAR DIPASAR BESAR MALANG SECARA KUANTITATIF MENGGUNAKAN METODE SPEKTROFOTOMETRI UV-VIS

2021 ◽  
Vol 3 (3) ◽  
pp. 199-210
Author(s):  
Lukky Jayadi ◽  
Maritha Hernaningsih
Keyword(s):  
Quantitative Analysis ◽  
Food Processing ◽  
Chemical Compounds ◽  
Uv Spectrophotometry ◽  
Three Samples ◽  
Sodium Cyclamate

Sweeteners are chemical compounds that are often added and used for industrial food processing products as well as beverages and foods, sweeteners consist of natural sweeteners and synthetic sweeteners, one of the synthetic sweeteners is sodium cyclamate. This study aims to identify and determine the level of sodium cyclamate in syrup by UV spectrophotometry method and to determine the level of sodium cyclamate in syrup is still safe for consumption. The type of research is experimental and descriptive. The research sample used is syrup which is sold in the big market of Malang City. The method used for the determination of sodium cyclamate levels was done by UV spectrophotometry whose absorption was measured at a maximum wavelength of 314 nm. The results of the quantitative analysis showed that there were positive samples containing sodium cyclamate, namely sample 1, sample 2 and sample 3. The assay results in sample 1 were 238.78 mg/kg, sample 2 was 239.65 mg/kg and sample 3 was 241.39 mg/kg. Of the three samples tested for levels of cyclamate in syrup sold in the big market in Malang City, they still meet the requirements set by the head of the Food and Drug Supervisory Agency.

BEETLES THAT CANNOT BITE: FUNCTIONAL MORPHOLOGY OF THE HEAD OF ADULT RHYSODINES (COLEOPTERA: CARABIDAE OR RHYSODIDAE)

1994 ◽  
Vol 126 (3) ◽  
pp. 667-672 ◽  
Author(s):  
Ross T. Bell
Keyword(s):  
Functional Morphology ◽  
The Other ◽  
Internal Cavity ◽  
Wood Fibers ◽  
Slime Molds ◽  
Food Items ◽  
Jaw Musculature

AbstractIn Rhysodini the greatly enlarged mentum forms the entering edge as the beetle wedge-pushes its way through wood. The mandibles cannot bite either wood fibers or food items, but function as a cover for the other mouthparts. The palpi are completely retractile. Each maxilla bears two stylets, the galea and lacinia, and the ligula consists of two bilobed structures. These are apparently the sole feeding structures enabling the beetles to prey on the amoeboid stage of slime molds. The large internal cavity of the head is interpreted as a compromise between a greatly reduced head volume, resulting from reduced jaw musculature, and the need to retain the surface of a full-sized head as part of the wedge-pushing apparatus.

Functional morphology of the membranous lobe within the preoral cavity of Thenus orientalis (Crustacea: Scyllaridae)

1994 ◽  
Vol 74 (4) ◽  
pp. 787-800
Author(s):  
D.J. Johnston
Keyword(s):  
Connective Tissue ◽  
Functional Morphology ◽  
Cell Nucleus ◽  
Striated Muscle ◽  
Peripheral Cell ◽  
Food Items ◽  
Morphology And Structure ◽  
Oral Surface ◽  
Spherical Cells

The membranous lobe of Thenus orientalis (Lund) is a broad fleshy protuberance arising midventrally from the sternal skeleton between the second maxillipeds. Its position, morphology and structure are described and its association with the metastome of other crustaceans discussed. Several roles during ingestion can be postulated. The lobe extends anteriorly towards the mandibles and forms the roof of the preoral cavity and posterior boundary of the mouth. It has a flattened strengthening rod extending the width of the aboral surface, which is covered by three types of anteriorly-directed annulate setae and densely arranged clusters of microscales and microspines. Histologically it is characterized by large amounts of longitudinal and circular striated muscle and tegumental glands beneath the oral surface. These glands secrete sulphated acidic mucopolysaccharides which lubricate food during ingestion. Spherical cells are dispersed throughout the connective tissue beneath the aboral surface. These are characterized by a granular homogeneous cytoplasm, a peripheral cell nucleus and few organelles. Their contents stain positively for protein and neutral mucopolysaccharides and their role is most likely storage of these compounds, although the significance of this is not known. During ingestion, food is passed over the lobe surface and its anterior lip retracts ventro-posteriorly, dilating the preoral cavity to allow quick and efficient swallowing of large food items.

Tooth morphology and food processing in Ophiothrix fragilis (Abildgaard, in O.F. Müller, 1789) and Ophiura albida Forbes, 1839 (Echinodermata: Ophiuroidea)

Zoosymposia ◽  
2012 ◽  
Vol 7 (1) ◽  
pp. 111-119 ◽  
Author(s):  
KARIN BOOS
Keyword(s):  
Food Processing ◽  
Structural Quality ◽  
Suspension Feeding ◽  
Tooth Morphology ◽  
Food Items ◽  
Feeding Experiments ◽  
Feeding Modes ◽  
Prey Organism ◽  
Benthic Prey ◽  
Broad Scale

Based on the main feeding modes of two common European brittlestars, Ophiothrix fragilis and Ophiura albida, the pre­sent study relates the species’ tooth morphology to their function in processing food items of different structural quality. Clusters of grinding dental papillae in the suspension feeding O. fragilis seem most appropriate for loosening compound food items, i.e., food boli, or potentially for grazing. Large triangular teeth are considered to be used as crushing and cut­ting instruments, most likely for processing loosened or broken up food masses into smaller digestible portions. In the mostly predating and scavenging O. albida, sharp and pointy or broad scale-like oral papillae may serve in gripping and fixing live benthic prey organisms or carrion, while the larger spine-like teeth may be applied as carnassial instruments thrusting into the flesh of a prey organism and tearing off pieces. Designating the two species either as grinders and cutters processing compound and hard structured food or as grippers and tearers handling softer textures, still awaits confirmation through feeding experiments and observational documentation.

scholarly journals Architecture and functional morphology of the skeletal apparatus of ozarkodinid conodonts

1997 ◽  
Vol 352 (1361) ◽  
pp. 1545-1564 ◽  
Author(s):  
Mark A. Purnell ◽  
Philip C. J. Donoghue
Keyword(s):  
Functional Morphology ◽  
Food Item ◽  
Anterior Part ◽  
The Body ◽  
Scale Model ◽  
Post Mortem ◽  
Feeding Apparatus ◽  
Food Acquisition ◽  
Anterior Edge

Ozarkodinid conodonts were one of the most successful groups of agnathan vertebrates. Only the oropharyngeal feeding apparatus of conodonts was mineralized, and the skeletal elements were generally disarticulated on the death and decay of the body. Occasionally, however, they were preserved in association as ‘natural assemblages’, fossilized in situ after post–mortem collapse of the apparatus. From analysis of element arrangement in natural assemblages of Idiognathodus from the Pennsylvanian of Illinois we have produced a precise scale model of the feeding apparatus of ozarkodinid conodonts. At the front lay an axial Sa element, flanked by two groups of four close-set elongate Sb and Sc elements which were inclined obliquely inwards and forwards; above these elements lay a pair of arched and inward pointing M elements. Behind the S-M array lay transversely oriented and bilaterally opposed Pb and Pa elements. Our model sheds new light on food acquisition in conodonts. We propose that the anterior S and M elements of ozarkodinid conodonts were attached to cartilaginous plates. In order for the animal to feed, these plates were first everted, and then drawn back and upward over the anterior edge of an underlying cartilage. These movements produced a highly effective grasping action, the cusps and denticles of the elements converging to grab and impale any food item that lay anterior to the open array. According to this hypothesis, the anterior part of the conodont apparatus is comparable to, and possibly homologous with, the lingual apparatus of extant agnathans; the elements themselves, however, have no direct homologues.

scholarly journals Variation of Adolescent Snack Food Choices and Preferences along a Continuum of Processing Levels: The Case of Apples

Foods ◽  
2019 ◽  
Vol 8 (2) ◽  
pp. 50 ◽  
Author(s):  
Elizabeth Svisco ◽  
Carmen Byker Shanks ◽  
Selena Ahmed ◽  
Katie Bark
Keyword(s):  
Elementary School ◽  
Food Processing ◽  
Food Choices ◽  
Snack Food ◽  
Processed Foods ◽  
Minimally Processed ◽  
Food Ingredients ◽  
Snack Foods ◽  
Food Items ◽  
Processing Level

Food processing is used for transforming whole food ingredients into food commodities or edible products. The level of food processing occurs along a continuum from unprocessed to minimally processed, processed, and ultra-processed. Unprocessed foods use little to no processing and have zero additives. Minimally processed foods use finite processing techniques, including drying, freezing, etc., to make whole food ingredients more edible. Processed foods combine culinary ingredients with whole foods using processing and preservation techniques. Ultra-processed foods are manufactured using limited whole food ingredients and a large number of additives. Ultra-processed snack foods are increasing in food environments globally with detrimental implications for human health. This research characterizes the choices, consumption, and taste preferences of adolescents who were offered apple snack food items that varied along a processing level continuum (unprocessed, minimally processed, processed, and ultra-processed). A cross-sectional study was implemented in four elementary school classrooms utilizing a buffet of apple snack food items from the aforementioned four food processing categories. A survey was administered to measure students’ taste acceptance of the snacks. The study found that the students selected significantly (p < 0.0001) greater quantities of ultra-processed snack foods (M = 2.20 servings, SD = 1.23) compared to minimally processed (M = 0.56 servings, SD = 0.43) and unprocessed (M = 0.70 servings, SD = 0.37) snack foods. The students enjoyed the taste of ultra-processed snack foods (M = 2.72, SD = 0.66) significantly more (p < 0.0001) than minimally processed (M = 1.92, SD = 1.0) and unprocessed (M = 2.32, SD = 0.9) snack foods. A linear relationship was found between the selection and consumption quantities for each snack food item (R2 = 0.88). In conclusion, it was found that as processing levels increase in apple snack foods, they become more appealing and more heavily consumed by elementary school students. If applied broadly to snack foods, this conclusion presents one possible explanation regarding the high level of diet-related diseases and nutrient deficiencies across adolescents in America. Food and nutrition education, food product development, and marketing efforts are called upon to improve adolescent food choices and make less-processed snack food options more appealing and accessible to diverse consumers.

Functional link between foraging performance, functional morphology, and diet shift in roach (Rutilus rutilus)

2003 ◽  
Vol 60 (6) ◽  
pp. 700-709 ◽  
Author(s):  
Joakim Hjelm ◽  
Gerco H van de Weerd ◽  
Ferdinand A Sibbing
Keyword(s):  
Functional Morphology ◽  
Body Shape ◽  
Rutilus Rutilus ◽  
Diet Shift ◽  
Intake Rate ◽  
Feeding Apparatus ◽  
Roach Rutilus Rutilus ◽  
Functional Link ◽  
Trade Offs ◽  
Foraging Performance

This study explores how feeding performance (size-dependent attack rate) and the diet shift from zooplankton to benthic macroinvertebrates in the fish species roach (Rutilus rutilus L.) is related to changes in functional morphology over ontogeny. The morphological changes included overall body shape and structures of the feeding apparatus. The foraging performance of roach on zooplankton, as a function of size, was hump-shaped with a maximum of ~160 mm, and the diet shift took place around 150 mm. Over ontogeny, roach body shape gradually changed from fusiform into high-bodied. The second principal component (PC2) of the feeding apparatus had a U-shaped relationship with body size, with a minimum at 140-mm total length, which is the inverse of that found for the foraging performance on zooplankton. We suggest that changes of the feeding apparatus affect prey intake during the early zooplanktivorous phases and at the final benthivorous feeding stage, whereas prey retention ability limits the maximum intake rate at a later phase of the zooplanktivorous feeding stage. Our results also suggest the presence of both positive and negative correlations in morphology between the feeding niches, which point to the occurrence of morphological trade-offs within ontogenetic niches.

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