Hummingbird Dietary Preference for Fermented Nectar
Frugivores and nectarivores are naturally exposed to low levels of alcohol within their diets as a result of fermentative yeasts. This research project explores the preference of Calypte anna (Anna’s Hummingbird) for varying concentrations of ethanol in nectar. We will be running binary choice tests to measure nectar consumption rates and investigate hummingbird behavior. This research may reveal the effect of alcohol in hummingbirds’ diets and give insight into human alcoholism.
Message to Sponsor
- Major: Environmental Science
- Mentor: Robert Dudley, Integrative Biology