Phytoplankton species diversity of 27 lakes and ponds of Costa Rica (Central America)

The literature on species diversity of phytoplankton of tropical lakes is scarce, and for the main part comes from studies of the big lakes in Africa, or deep lakes in South America, leaving a gap in the information about small shallow tropical lakes. In the present work the phytoplankton species composition and diversity of 27 shallow lakes and ponds in Costa Rica (Central America) was studied. The species composition was found to agree with other studies of tropical lakes, with a dominance of Chlorophyta, Cyanophyta, or in some cases Bacillariophyta or Euglenophyta; and a general paucity of Chrysophyta and Cryptophyta. Species richness varied considerably among the lakes, and tended to decrease with an increase in lake elevation. A low evenness in the species abundances was found, with one or more species outnumbering the rest by several orders of magnitude. Individual species abundances and species composition was found to vary with time in Rio Cuarto Lake, a meromictic lake situated in a region with low seasonal change in precipitation. In comparison with the phytoplankton of temperate lakes, the phytoplankton of the tropical lakes studied tended to have a lower evenness of species abundances, although species richness may be similar to temperate figures in some cases. Diversity indices sensitive to changes in the abundance of rare species tend to be higher in the tropical lakes studied; diversity indices sensitive to changes in the numbers of abundant species tend to be similar between the temperate and tropical lakes examined.

Astringency and other oral sensations : biological sources of individual variation and association with food and beverage behaviour

Orosensory perception strongly influences liking and consumption of foods and beverages. This thesis examines the influence of biological sources of individual variation on the perception of prototypical orosensory stimuli, food liking, self-reported alcohol liking and consumption, and indices of health. Two orosensory indices were examined: propylthiouracil (PROP) responsiveness, a genetically-mediated index of individual variation associated with enhanced responsiveness to orosensory stimuli often expressed as PROP taster status (PTS); and thermal taster status (TTS), a recently reported index of orosensory responsiveness. Taster status in PTS and/or TTS confers greater responsiveness to most orosensory stimuli. Gender, age, ethnicity, and fungiform papillae (FP) density were not associated with orosensory responsiveness to tastants, an astringent, and a flavour. Unlike PROP responsiveness, FP density was not associated with TTS. Both PROP responsiveness and TTS were associated with increased responsiveness to orosensory stimuli, including temperature and astringency. For PROP, this association did not hold when stimuli were presented at cold or warm temperatures, which are ecologically valid since most foods and beverages are not consumed at ambient temperature. Thermal tasters (TTs), who perceive 'phantom' taste sensations with lingual thermal stimulation, were more responsive to stimuli at both temperatures than thermal non-tasters (TnTs). While PTS, TIS, and gender affected self-reported liking and consumption of some alcoholic beverages, gender associated with the greatest number of beverage types and consumption parameters, with males generally liking and consuming alcoholic beverages more than females. Age and gender were the best predictors of alcoholic beverageAiking and consumption. As expected, .. liking of bitter and fatty foods and cream was inversely related to PROP responsiveness. TTS did not associate with body mass index or waist circumference, and contrary to previous studies, neither did PROP responsiveness. Taken together, TnTs' greater liking of cooked fruits and vegetables and high alcohol, and astringent alcoholic beverages than TTs suggests differences between TTS groups may be driven by perceived temperature and texture. Neither an interaction between PTS and TTS nor a TTS effect on PROP responsiveness was observed, suggesting these two indices of individual variation exert their influences on orosensory perception independently.