Table 1.

Quantitative characterization of food types used in this study

Food type (N)Mass (g)Hardness* (N)Length (mm)Width (mm)Mobility
Cricket (35)0.18±0.141.66±0.9114.23±4.043.90±0.47Fast
Ant (10)0.016±0.0042.52±1.455.26±1.370.99±0.39Intermediate
Isopod (39)0.05±0.020.97±0.377.66±1.203.68±0.55Slow
Endive (20)0.11±0.034.02±0.7817.60±1.5018.05±2.33Stationary
  • * For a description of the measurement of food hardness (see Herrel et al., 1999; Herrel et al., 2001)