The paper gives the results of a short series of experiments carried out to determine the thermal death-point under conditions of controlled humidity of the larva and pupa of the Cheese Skipper, Piophila casei (L.). The larva is remarkable for the high temperatures it can withstand, namely 52° C., for 1 hour's exposure and 45° C. for an exposure of 24 hours. The death of the pupa at a much lower temperature is shown to be due to a secondary effect of temperature on its physiology.
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JOURNAL ARTICLE| 01 October 1935
The Effects of Temperature and Humidity on the Cheese Skipper, Piophila Casei (L.)
Department of Entomology, London School of Hygiene and Tropical Medicine
Received: 15 May 1935
Online Issn: 1477-9145
Print Issn: 0022-0949
Copyright © 1935 The Company of Biologists Ltd.
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JOHN SMART; The Effects of Temperature and Humidity on the Cheese Skipper, Piophila Casei (L.). J Exp Biol 1 October 1935; 12 (4): 384–388. doi: https://doi.org/10.1242/jeb.12.4.384
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