1987
DOI: 10.1303/aez.22.222
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Adhesion of a Leaf Feeding Ladybird Epilachna vigintioctomaculta (Coleoptera : Coccinellidae) on a Virtically Smooth Surface

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Cited by 116 publications
(84 citation statements)
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“…Additionally, an adhesion-mediating fluid is released, employing fluid coverage on the terminal setae, as previously reported, e.g. in flies [3] and beetles [4]. Smooth pads can be encountered, for example, in adult representatives of Hymenoptera [5], Hemiptera [6], Lepidoptera [7] and Orthoptera [8,9].…”
Section: Introductionmentioning
confidence: 74%
“…Additionally, an adhesion-mediating fluid is released, employing fluid coverage on the terminal setae, as previously reported, e.g. in flies [3] and beetles [4]. Smooth pads can be encountered, for example, in adult representatives of Hymenoptera [5], Hemiptera [6], Lepidoptera [7] and Orthoptera [8,9].…”
Section: Introductionmentioning
confidence: 74%
“…Crystals of different length and different crystal densities did not strongly affect the surface wettability, but significantly influenced insect attachment. This means that the surface roughness affects the force reduction not necessarily through the wettability reduction, especially if we take into account purely lipide-like nature of a beetle pad secretion (Ishii 1987;Kosaki and Yamaoka 1996;Eisner and Aneshansley 2000). It is clear that here we deal with a complex contact mechanics phenomenon and observe an integration of overlaying effects of various parameters, but data obtained let us assume that the attachment force depends primarily on the surface profile and ability of insects to establish real contact with the substrate and secondarily on the surface wettability.…”
Section: Wax-mediated Beetle Attachmentmentioning
confidence: 99%
“…It has been shown for stick insects that this emulsion increases friction forces, possibly based on its non-Newtonian properties [2]. Chemical analyses of insect adhesive secretions have found long-chained hydrocarbons, alcohols, alkanes, alkenes, fatty acids, saccharides, amino acids and proteins [1,6,[27][28][29][30][31][32].…”
Section: Introductionmentioning
confidence: 99%