Dunking, the softening of dry food in water to speed up consumption time, is normally a very rare behaviour in wild Carib grackles (Quiscalus lugubris) of Barbados. Its frequency can be experimentally increased when large numbers of dry items are repeatedly placed near a standing source of water in conditions that minimize intraspecific competition and risk of theft. To reconcile the normally low frequency of the behaviour in the wild with the high rates obtained in previous experiments, we tested three conditions where dunking varied between 0 and 70%. Dunking was very rare when it had been made unnecessary by pre-soaking the food, water was far from the dry items offered and only one food item was given, focusing all competitive interactions and theft attempts on a single individual. In contrast, dunking rate was high when food was not pre-soaked, water was close to dry food and more than one item (and hence target for competition and theft) was given. These experiments confirm that dunking rates, like other proto-tool-like food-processing techniques, depend on the costs and benefits of the situation where they are used.

译文

在巴巴多斯的野生加勒比grackles (Quiscalus lugubris) 中,浸泡是将干粮在水中软化以加快食用时间的行为,通常是非常罕见的行为。当在最大程度地减少种内竞争和盗窃风险的条件下将大量干燥物品反复放置在站立的水源附近时,可以通过实验提高其频率。为了使野外行为的正常频率与先前实验中获得的高比率相协调,我们测试了三个条件,其中扣篮在0到70% 之间变化。当预先浸泡食物而变得不必要时,扣篮是非常罕见的,水远离提供的干物品,只提供了一种食物,将所有竞争互动和盗窃企图集中在一个人身上。相反,当未预先浸泡食物,水接近干粮并且给出了多个物品 (因此是竞争和盗窃的目标) 时,扣篮率很高。这些实验证实,与其他类似原始工具的食品加工技术一样,灌篮率取决于使用它们的情况的成本和收益。

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