1. Brown, A. W. A., in Handbook of Physiology, 4, p. 773 (Waverley Press Inc., Baltimore, 1964).
2. Kallman, B. J., and Andrews, A. K., Science, 141, 1050 (1963).
3. Datta, P. R., Lang, E. P., and Klein, A. P., Science, 145, 1092 (1964).
4. Stenersen, J., and Sømme, L., Norsk Ent. Tidsskr., 12, 113 (1963).
5. Menn, J. J., Eldefrawi, M. E., and Gordon, H. T., J. Agric. Food Chem., 8, 41 (1960).