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Journal of Experimental Biology 12,384-388 (1935)
Published by Company of Biologists 1935

The Effects of Temperature and Humidity on the Cheese Skipper, Piophila Casei (L.)

JOHN SMART PH.D.1

1 Department of Entomology, London School of Hygiene and Tropical Medicine

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.

Submitted on May 15, 1935


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© The Company of Biologists Ltd 1935