12. The Smell of Beer as a Factor Affecting the Emission of Carbon Dioxide by Arion Lusitanicus Auct. Non-Mabille-Reference-Cited by-同舟云学术

12. The Smell of Beer as a Factor Affecting the Emission of Carbon Dioxide by Arion Lusitanicus Auct. Non-Mabille

Published:2016-04-01 Issue:2 Volume:16 Page:463-476
ISSN:2300-8733
Container-title:Annals of Animal Science
language:en
Short-container-title:

Author:

Piechowicz Bartosz¹,Rębisz Elżbieta¹,Grodzicki Przemysław²,Zaręba Lech³,Balawejder Maciej⁴,Pieniążek Marcin⁵,Stawarczyk Kinga⁶,Piechowicz Iwona⁷

Affiliation:

1. Department of Ecotoxicology, Institute of Applied Biotechnology and Basic Science, University of Rzeszów, 36-100 Kolbuszowa, Poland

2. Department of Animal Physiology, Faculty of Biology and Environmental Protection, Nicolaus Copernicus University, 87-100 Toruń, Poland

3. Department of Differential Equations and Statistics, Faculty of Mathematics and Natural Sciences, University of Rzeszów, 35-959 Rzeszów, Poland

4. The Chair of Chemistry and Food Toxicology, Faculty of Biology and Agriculture, University of Rzeszow, 35-601 Rzeszów, Poland

5. Department of Soil Science, Environmental Chemistry and Hydrology, Faculty of Biology and Agriculture, University of Rzeszow, 35-601 Rzeszów, Poland

6. Department of Botany, Institute of Applied Biotechnology and Basic Science, University of Rzeszów, 36-100 Kolbuszowa, Poland

7. Communal Office in Niwiska, Niwiska 430, 36-147 Niwiska, Poland

Abstract

Abstract More and more frequently beer is used as an attractant in traps to eliminate the slug Arion lusitanicus auct. non-Mabille. The smell of beer is not indifferent to animals. Hence it is highly probable that it affects the physiological processes in the slug’s body. The aim of our study was to examine whether the smell can induce changes in respiration activity (measured as CO2 emission) of adult individuals of Arion lusitanicus. The results showed that all the tested brands of beer caused an increase in CO2 emission. Furthermore, in all the samples of studied brands of beer, this increase in CO2 emission correlated negatively to the content of the following compounds: acrylic acid N- hydroxysuccinimide ester, decanoic acid, (9Z,12Z)-9,12-octadecadienoic acid, 2-(acetyloxy)-1- [(acetyloxy)methyl]ethyl ester, bicyclo[4,1,0]heptane and ethyl caprylate.

Publisher

Walter de Gruyter GmbH

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