An outline is given for a field kit aiming to substantially increase the in situ knowledge gleaned from feeding studies of primates. Measurements are made of colouration (spectrum of non-specular reflection) and many mechanical, chemical and spatial properties of primate foods.
Fig. 4.Freeze-thaw stability (% separated water, using 6% starch in water gels) of unmodified normal (NR) and waxy (WR), cross-linked normal (NRX) and waxy (WRX), and acetylated normal (NRAc) and waxy (WRAc) rice starches.
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