Influence of tannic acid concentration on the physicochemical characteristics of saliva of spider monkeys (Ateles geoffroyi).

Tannins are a chemical defense mechanism of plants consumed by herbivores. Variations in salivary physicochemical characteristics such as pH, total protein concentration (TP), and presence of proline-rich proteins (PRPs) in animals have been reported as a mechanism to protect the oral cavity when consuming food with variations in pH and tannins. Variations in salivary physiochemistry as adaptations for consuming tannin-rich foods have been found in omnivorous and folivorous primates, but have not yet been reported in frugivorous species such as spider monkeys. We therefore assessed changes in pH using test strips, TP concentration by measuring absorbance at 595 nm in a spectrophotometer and salivary PRPs using the SDS-PAGE electrophoresis technique in the saliva of nine captive spider monkeys in response to the consumption of solutions with different concentrations of tannic acid. The results showed variations in pH, TP concentration and the presence and variation of possible salivary PRPs associated with tannic acid concentration. These findings suggest that spider monkeys may tailor their salivary physicochemical characteristics in response to the ingestion of potentially toxic compounds.

Forgetting curve in spider monkeys (Ateles geoffroyi): Effects of delay but not the amount of information.

The forgetting curve is a phenomenon in which animals fail to retrieve information about an event as time passes. We tested this effect in spider monkeys (Ateles geoffroyi) in a task where they had to retrieve a reward hidden in a container after a delay. We combined different delays (0, 5, 10, 20, and 30 s) and different numbers of containers in which the reward could be hidden (2-6) and tested their effects on the accuracy in retrieving the reward. Our data suggest that the longer the delay, the more errors the spider monkeys made. However, a greater number of containers meant only marginally lower accuracy. An analysis of the errors showed that the spider monkeys used spatial information and showed a generalization of responses that depended on the delay; the longer the delay, the greater the generalization and the dispersion of errors. In a second experiment, we tested whether spider monkeys could use visual cues to increase their accuracy. We used the same task with an apparatus with 6 containers and 30 s of delay. Three colors were used as cues, with each color associated with 1 pair of containers. The data showed that the colors did not increase the accuracy of responses but reduced the generalization of the errors. The findings resembled previous findings supporting dynamic field theory, but more investigation is necessary to understand the brain areas and the neural dynamics of spider monkeys to explain and predict their behavior. (PsycInfo Database Record (c) 2021 APA, all rights reserved).

Taste responsiveness of chimpanzees (Pan troglodytes) and black-handed spider monkeys (Ateles geoffroyi) to eight substances tasting sweet to humans.

Using a two-bottle choice test of short duration, we determined taste preference thresholds for eight substances tasting sweet to humans in three chimpanzees (Pan troglodytes) and four black-handed spider monkeys (Ateles geoffroyi). We found that the chimpanzees significantly preferred concentrations as low as 100-500 mM galactose, 250 mM sorbitol, 0.5-2 mM acesulfame K, 0.5-2.5 mM alitame, 0.5 mM aspartame, 0.2-2 mM sodium saccharin, 0.001-0.2 mM thaumatin, and 0.0025-0.005 mM monellin over tap water. The spider monkeys displayed lower taste preference threshold values, and thus a higher sensitivity than the chimpanzees, with five of the eight substances (2-20 mM galactose, 20-50 mM sorbitol, 0.2-1 mM acesulfame K, 0.002-0.005 mM alitame, and 0.002-0.5 mM sodium saccharin), but were generally unable to perceive the sweetness of the remaining three substances (aspartame, thaumatin, and monellin). The ranking order of sweetening potency of the eight taste substances used here correlates significantly between chimpanzees and humans, but not between spider monkeys and humans. This is in line with genetic findings reporting a higher degree of sequence identity in the Tas1r2 and the Tas1r3 genes coding for the mammalian heterodimer sweet-taste receptor between chimpanzees and humans compared to spider monkeys and humans. Taken together, the findings of the present study support the notion that taste responsiveness for substances tasting sweet to humans may correlate positively with phylogenetic relatedness. At the same time, they are also consistent with the notion that co-evolution between fruit-bearing plants and the sense of taste in animals that serve as their seed dispersers may explain between-species differences in sweet-taste perception.

Taste-induced facial responses in black-handed spider monkeys (Ateles geoffroyi).

Taste-induced facial expressions are thought to reflect the hedonic valence of an animal's gustatory experience. We therefore assessed taste-induced facial responses in six black-handed spider monkeys (Ateles geoffroyi) to water, sucrose, caffeine, citric acid and aspartame, representing the taste qualities sweet, bitter, and sour, respectively. We decided not to include salty-tasting substances as the concentrations of such tastants found in the fruits consumed by spider monkeys are below their taste preference threshold. We found that the monkeys displayed significant differences in their facial responses between substances, with significantly higher frequencies of licking, sucking, closed eyes, tongue protruding, mouth gaping and lip smacking in response to sucrose, a presumably pleasant stimulus. The response to caffeine and citric acid, in contrast, yielded the lowest frequencies of these behaviors, but the highest frequency of withdrawals from the stimulus, suggesting these substances are perceived as unpleasant. Lip stretching, a newly described behavior, was performed significantly more often in response to caffeine than to any other substance, suggesting an association with the response to bitter taste. The facial response to the artificial sweetener aspartame was generally similar to the response to water, corroborating the notion that Platyrrhines may be unable to detect its sweetness. Overall, the present study supports the idea of similarity of taste-induced facial responses in non-hominoid primates and humans, suggesting these displays to be evolutionarily conserved across the primate order.

Taste detection threshold of human (Homo sapiens) subjects and taste preference threshold of black-handed spider monkeys (Ateles geoffroyi) for the sugar substitute isomalt.

The artificial sweetener isomalt is widely used due to its low caloric, non-diabetogenic and non-cariogenic properties. Although the sweetening potency of isomalt has been reported to be lower than that of sucrose, no data on the sensitivity of humans for this polyol are available. Using an up-down, two-alternative forced choice staircase procedure we therefore determined taste detection thresholds for isomalt in human subjects (n = 10; five females and five males) and compared them to taste preference thresholds, determined using a two-bottle preference test of short duration, in a highly frugivorous nonhuman primate, the spider monkey (n = 4; one female, three males). We found that both species detected concentrations of isomalt as low as 20 mM. Both humans and spider monkeys are less sensitive to isomalt than to sucrose, which is consistent with the notion of the former being a low-potency sweetener. The spider monkeys clearly preferred all suprathreshold concentrations tested over water, suggesting that, similar to humans, they perceive isomalt as having a purely sweet taste that is indistinguishable from that of sucrose. As isomalt, like most sweet-tasting polyols, may elicit gastric distress when consumed in large quantities, the present findings may contribute to the choice of appropriate amounts and concentrations of this sweetener when it is employed as a sugar substitute or food additive for human consumption. Similarly, the taste preference threshold values of spider monkeys for isomalt reported here may be useful for determining how much of it should be used when it is employed as a low-caloric sweetener for frugivorous primates kept on a vegetable-based diet, or when medication needs to be administered orally.

Taste Responsiveness of Spider Monkeys to Dietary Ethanol.

Recent studies suggest that frugivorous primates might display a preference for the ethanol produced by microbia in overripe, fermenting fruit as an additional source of calories. We, therefore, assessed the taste responsiveness of 8 spider monkeys (Ateles geoffroyi) to the range of ethanol concentrations found in overripe, fermenting fruit (0.05-3.0%) and determined taste preference thresholds as well as relative taste preferences for ethanol presented in sucrose solutions and in fruit matrices, respectively. Using a 2-bottle preference test of short duration (1 min), we found that spider monkeys are able to detect ethanol concentrations as low as 0.5%, that they prefer ethanol concentrations up to 3% over water, and that they prefer sucrose solutions and pureed fruit spiked with ethanol over equimolar sucrose solutions and pureed fruit without ethanol. However, when presented with an ethanol-spiked sucrose solution and a higher-concentrated sucrose solution without ethanol, the animals clearly preferred the latter, even when the sucrose-ethanol mixture contained 3 times more calories. These results demonstrate that spider monkeys are more sensitive to the taste of ethanol than rats and humans and that they prefer ecologically relevant suprathreshold concentrations of ethanol over water. Tests with sucrose solutions and pureed fruits that were either spiked with ethanol or not suggest that sweetness may be more important for the preferences displayed by the spider monkeys than the calories provided by ethanol. The present results, therefore, do not support the notion that dietary ethanol might be used by frugivorous primates as a supplemental source of calories.

Hand preferences in two unimanual and two bimanual coordinated tasks in the black-handed spider monkey (Ateles geoffroyi).

Spider monkeys are interesting to study with regard to hand preferences, as they are one of the few primate species that lack a thumb and, thus, are unable to perform a precision grip. Further, being platyrrhine primates, they also largely lack independent motor control of the digits and, thus, have only limited manual dexterity. It was therefore the aim of the present study to assess hand preferences in black-handed spider monkeys (Ateles geoffroyi) in 4 tasks differing in task demand: simple unimanual reaching for food and 3 versions of the widely used tube task, including 2 bimanual versions that differ from each other in the degree of fine motor control needed and a unimanual version that does not require coordinated action of the hands. We found that black-handed spider monkeys display significant hand preferences at the individual, but not at the population, level. This was true both in the 2 bimanual coordinated tasks and in the 2 unimanual tasks. Further, our results show that the majority of animals were consistent in the hand they preferred in these 4 tasks. Our findings only partially support the notion that task demand positively correlates with strength of hand preference. Finally, we found that the index finger was the most frequently used digit in all 3 tube tasks, although the animals also used other digits and 2- and 3-finger combinations to extract food from a tube. We conclude that limited manual dexterity does not prevent spider monkeys from displaying strong and consistent hand preferences at the individual level. (PsycINFO Database Record

Taste responsiveness to two steviol glycosides in three species of nonhuman primates.

Primates have been found to differ widely in their taste perception and studies suggest that a co-evolution between plant species bearing a certain taste substance and primate species feeding on these plants may contribute to such between-species differences. Considering that only platyrrhine primates, but not catarrhine or prosimian primates, share an evolutionary history with the neotropical plant Stevia rebaudiana, we assessed whether members of these three primate taxa differ in their ability to perceive and/or in their sensitivity to its two quantitatively predominant sweet-tasting substances. We found that not only neotropical black-handed spider monkeys, but also paleotropical black-and-white ruffed lemurs and Western chimpanzees are clearly able to perceive stevioside and rebaudioside A. Using a two-bottle preference test of short duration, we found that Ateles geoffroyi preferred concentrations as low as 0.05 mM stevioside and 0.01 mM rebaudioside A over tap water. Taste preference thresholds of Pan troglodytes were similar to those of the spider monkeys, with 0.05 mM for stevioside and 0.03 mM for rebaudioside A, whereas Varecia variegata was slightly less sensitive with a threshold value of 0.1 mM for both substances. Thus, all three primate species are, similar to human subjects, clearly more sensitive to both steviol glycosides compared to sucrose. Only the spider monkeys displayed concentration-response curves with both stevioside and rebaudioside A which can best be described as an inverted U-shaped function suggesting that Ateles geoffroyi, similar to human subjects, may perceive a bitter side taste at higher concentrations of these substances. Taken together, the results of the present study do not support the notion that a co-evolution between plant and primate species may account for between-species differences in taste perception of steviol glycosides.

Salivary tannin-binding proteins are a pervasive strategy used by the folivorous/frugivorous black howler monkey.

Dietary tannins can affect protein digestion and absorption, be toxic, and influence food selection by being astringent and bitter tasting. Animals that usually ingest tannins may regularly secrete tannin-binding salivary proteins (TBSPs) to counteract the negative effects of tannins or TBSPs production can be induced by a tannin-rich diet. In the wild, many primates regularly eat a diet that contains tannin-rich leaves and unripe fruit and it has been speculated that they have the physiological ability to cope with dietary tannins; however, details of their strategy remains unclear. Our research details the salivary protein composition of wild and zoo-living black howler monkeys (Alouatta pigra) feeding on natural versus manufactured low-tannin diets, and examines differences in TBSPs, mainly proline-rich proteins (PRPs), to determine whether production of these proteins is dependent on the tannin content of their food. We measured the pH, flow rate, and concentration of total protein and trichloroacetic acid soluble proteins (an index of PRPs) in saliva. Howler monkeys produced slightly alkaline saliva that may aid in the binding interaction between tannin and salivary proteins. We used gel electrophoresis to describe the salivary protein profile and this analysis along with a tannin-binding assay allowed us to detect several TBSPs in all individuals. We found no differences in the characteristics of saliva between wild and zoo-living monkeys. Our results suggest that black howler monkeys always secrete TBSPs even when fed on foods low in tannins. This strategy of constantly using this salivary anti-tannin defense enables them to obtain nutrients from plants that sometimes contain high levels of tannins and may help immediately to overcome the astringent sensation of their food allowing howler monkeys to eat tanniferous plants.

Chemical recognition of fruit ripeness in spider monkeys (Ateles geoffroyi).

Primates are now known to possess well-developed olfactory sensitivity and discrimination capacities that can play a substantial role in many aspects of their interaction with conspecifics and the environment. Several studies have demonstrated that olfactory cues may be useful in fruit selection. Here, using a conditioning paradigm, we show that captive spider monkeys (Ateles geoffroyi) display high olfactory discrimination performance between synthetic odor mixtures mimicking ripe and unripe fruits of two wild, primate-consumed, Neotropical plant species. Further, we show that spider monkeys are able to discriminate the odor of ripe fruits from odors that simulate unripe fruits that become increasingly similar to that of ripe ones. These results suggest that the ability of spider monkeys to identify ripe fruits may not depend on the presence of any individual compound that mark fruit ripeness. Further, the results demonstrate that spider monkeys are able to identify ripe fruits even when the odor signal is accompanied by a substantial degree of noise.

Spider monkeys (Ateles geoffroyi) are less sensitive to the odor of aliphatic ketones than to the odor of other classes of aliphatic compounds.

Aliphatic ketones are widely present in body-borne and food odors of primates. Therefore, we used an operant conditioning paradigm and determined olfactory detection thresholds in four spider monkeys for a homologous series of aliphatic 2-ketones (2-butanone to 2-nonanone) and two of their isomers (3- and 4-heptanone). We found that, with the exception of the two shortest-chained ketones, all animals detected concentrations <1 ppm (parts per million), and with five odorants individual animals even reached threshold values <0.1 ppm. Further, we found a significant correlation between olfactory sensitivity of the spider monkeys and carbon chain length of the 2-ketones which can best be described as a U-shaped function. In contrast, no significant correlation was found between olfactory sensitivity and position of the functional carbonyl group. Across-odorant and across-species comparisons revealed the following: spider monkeys are significantly less sensitive to the odors of aliphatic ketones than to the odor of other classes of aliphatic compounds (1-alcohols, n-aldehydes, n-acetic esters, and n-carboxylic acids) sharing the same carbon length. Spider monkeys do not differ significantly in their olfactory sensitivity for aliphatic ketones from squirrel monkeys and pigtail macaques, but are significantly less sensitive to these odorants compared to human subjects and mice. These findings support the notion that neuroanatomical and genetic properties do not allow for reliable predictions with regard to a species' olfactory sensitivity. Further, we conclude that the frequency of occurrence of a class of odorants in a species' chemical environment does not allow for reliable predictions of the species' olfactory sensitivity.

Gustatory responsiveness to the 20 proteinogenic amino acids in the spider monkey (Ateles geoffroyi).

The gustatory responsiveness of four adult spider monkeys to the 20 proteinogenic amino acids was assessed in two-bottle preference tests of brief duration (1min). We found that Ateles geoffroyi responded with significant preferences for seven amino acids (glycine, l-proline, l-alanine, l-serine, l-glutamic acid, l-aspartic acid, and l-lysine) when presented at a concentration of 100mM and/or 200mM and tested against water. At the same concentrations, the animals significantly rejected five amino acids (l-tryptophan, l-tyrosine, l-valine, l-cysteine, and l-isoleucine) and were indifferent to the remaining tastants. Further, the results show that the spider monkeys discriminated concentrations as low as 0.2mM l-lysine, 2mM l-glutamic acid, 10mM l-proline, 20mM l-valine, 40mM glycine, l-serine, and l-aspartic acid, and 80mM l-alanine from the alternative stimulus, with individual animals even scoring lower threshold values. A comparison between the taste qualities of the proteinogenic amino acids as described by humans and the preferences and aversions observed in the spider monkeys suggests a fairly high degree of agreement in the taste quality perception of these tastants between the two species. A comparison between the taste preference thresholds obtained with the spider monkeys and taste detection thresholds reported in human subjects suggests that the taste sensitivity of A. geoffroyi for the amino acids tested here might match that of Homo sapiens. The results support the assumption that the taste responses of spider monkeys to proteinogenic amino acids might reflect an evolutionary adaptation to their frugivorous and thus protein-poor diet.

Olfactory sensitivity for six predator odorants in CD-1 mice, human subjects, and spider monkeys.

Using a conditioning paradigm, we assessed the olfactory sensitivity of six CD-1 mice (Mus musculus) for six sulfur-containing odorants known to be components of the odors of natural predators of the mouse. With all six odorants, the mice discriminated concentrations <0.1 ppm (parts per million) from the solvent, and with five of the six odorants the best-scoring animals were even able to detect concentrations <1 ppt (parts per trillion). Four female spider monkeys (Ateles geoffroyi) and twelve human subjects (Homo sapiens) tested in parallel were found to detect the same six odorants at concentrations <0.01 ppm, and with four of the six odorants the best-scoring animals and subjects even detected concentrations <10 ppt. With all three species, the threshold values obtained here are generally lower than (or in the lower range of) those reported for other chemical classes tested previously, suggesting that sulfur-containing odorants may play a special role in olfaction. Across-species comparisons showed that the mice were significantly more sensitive than the human subjects and the spider monkeys with four of the six predator odorants. However, the human subjects were significantly more sensitive than the mice with the remaining two odorants. Human subjects and spider monkeys significantly differed in their sensitivity with only two of the six odorants. These comparisons lend further support to the notion that the number of functional olfactory receptor genes or the relative or absolute size of the olfactory bulbs are poor predictors of a species' olfactory sensitivity. Analysis of odor structure-activity relationships showed that in both mice and human subjects the type of alkyl rest attached to a thietane and the type of oxygen moiety attached to a thiol significantly affected olfactory sensitivity.

Olfactory sensitivity for "green odors" (aliphatic C(6) alcohols and C(6) aldehydes)--a comparative study in male CD-1 mice (Mus musculus) and female spider monkeys (Ateles geoffroyi).

Using a conditioning paradigm, the olfactory sensitivity of six male CD-1 mice for "green odors", a group of eight structurally related aliphatic C(6) alcohols and aldehydes known to exert anxiolytic and stress-reducing effects, was investigated. With all eight stimuli, the animals discriminated concentrations ≤0.03 ppm (parts per million) from the solvent, and with three of the eight stimuli the best-scoring animals were even able to detect concentrations ≤0.03 ppb (parts per billion). Three female spider monkeys tested in parallel were found to detect the same eight stimuli at concentrations <1 ppm, and with six of the eight stimuli the best-scoring animals detected concentrations ≤0.1 ppm. Analysis of odor structure-activity relationships showed that in both species the type of functional group attached to the aliphatic C(6) backbone of the odorant molecules systematically affected their olfactory sensitivity whereas the presence/absence of a double bond did not. In the mice, but not in the spider monkeys, the position of a double bond and the cis/trans-configuration of the odorant molecules also had a systematic effect on detectability of the "green odors". A comparison of the detection thresholds between the two species tested here and those obtained in human subjects suggests that the number of functional olfactory receptor genes is a poor predictor of a species' olfactory sensitivity for "green odors".

Olfactory sensitivity for six amino acids: a comparative study in CD-1 mice and spider monkeys.

Using a conditioning paradigm, the olfactory sensitivity of five CD-1 mice for the L- and D-forms of cysteine, methionine, and proline was investigated. With all six stimuli, the animals discriminated concentrations ≤ 0.1 ppm (parts per million) from the odorless solvent, and with three of the six stimuli the best-scoring animals were even able to detect concentrations <0.1 ppb (parts per billion). Three spider monkeys tested in parallel were found to detect the same six stimuli at concentrations <1 ppm, and with four of the six stimuli the best-scoring animals detected concentrations ≤ 1 ppb. Both CD-1 mice and spider monkeys displayed a higher olfactory sensitivity with the L- and D-forms of cysteine and methionine than with the prolines, suggesting an important role of the sulfur-containing functional groups for detectability. Accordingly, the across-odorant patterns of detection thresholds obtained with mice and spider monkeys showed a significant positive correlation. A comparison of the detection thresholds between the two species tested here and those obtained in human subjects suggests that neither the number of functional olfactory receptor genes nor the absolute or the relative size of the olfactory bulbs reliably predicts a species' olfactory sensitivity for amino acids.

Gustatory responsiveness to six bitter tastants in three species of nonhuman primates.

Gustatory responsiveness of six adult squirrel monkeys, four spider monkeys, and five pigtail macaques to six bitter tastants was assessed in two-bottle preference tests of brief duration (2 min). Animals were given the choice between a 30-mM sucrose solution and defined concentrations of a bitter tastant dissolved in a 30-mM sucrose solution. With this procedure, Saimiri sciureus, Ateles geoffroyi, and Macaca nemestrina were found to significantly discriminate concentrations as low as 0.2, 0.05, and 0.1 mM quinine hydrochloride; 1, 1, and 0.05 mM caffeine; 20, 5, and 1 mM naringin; 5, 2, and 1 mM salicin; 0.01, 0.001, and 0.02 mM sucrose octaacetate; and 0.05, 0.01, and 0.5 mM denatonium benzoate, from the alternative stimulus. With the exception of naringin in the pigtail macaques, all three species rejected all suprathreshold concentrations of all bitter tastants tested. The spider monkeys and the pigtail macaques displayed the lowest taste avoidance thresholds with three of the six tastants each; in contrast, the squirrel monkeys displayed the highest taste avoidance thresholds with four of the six tastants. The across-tastant patterns of taste avoidance thresholds were identical in spider monkeys and squirrel monkeys; both species displayed the following order of sensitivity: sucrose octaacetate > denatonium benzoate > quinine hydrochloride > caffeine > salicin > naringin. All three primate species were more sensitive to the two artificial tastants (sucrose octaacetate and denatonium benzoate) compared to the four naturally occurring tastants. However, the concentrations detected by all three primate species with the four naturally occurring tastants are well below those reported in plants or arthropods consumed by these species suggesting that they may use bitterness as a criterion for food selection.

Olfactory sensitivity for alkylpyrazines-a comparative study in CD-1 mice and spider monkeys.

Using a conditioning paradigm, the olfactory sensitivity of four CD-1 mice for six alkylpyrazines was investigated. With all six stimuli, the animals discriminated concentrations

Taste difference thresholds for monosodium glutamate and sodium chloride in pigtail macaques (Macaca nemestrina) and spider monkeys (Ateles geoffroyi).

The purpose of this study was to determine taste difference thresholds for monosodium glutamate (MSG) and sodium chloride (NaCl) in pigtail macaques (Macaca nemestrina) and spider monkeys (Ateles geoffroyi). Using a two-bottle preference test of brief duration, three animals of each species were presented with four different reference concentrations of 50, 100, 200, and 400 mM of a tastant and tested for their ability to discriminate these from lower concentrations of the same tastant. The just noticeable differences (JNDs), expressed as Weber ratios (DeltaI/I), were found to range from 0.1 to 0.5 for MSG and 0.2 to 0.45 for NaCl in the pigtail macaques, with a significant tendency for higher Weber ratios with higher reference concentrations. In the spider monkeys, JNDs ranged from 0.15 to 0.4 for MSG and 0.1 to 0.25 for NaCl, with Weber ratios staying fairly constant across the reference concentrations tested. Thus, the JNDs were found to be generally similar in both species and to be at least as low as those found in humans for MSG and NaCl, as well as those found in spider monkeys for sucrose. The results support the assumption that both pigtail macaques and spider monkeys may use differences in perceived intensity of MSG and NaCl as a criterion for food selection.

Traditional nutritional analyses of figs overestimates intake of most nutrient fractions: a study of ficus perforata consumed by howler monkeys (Alouatta palliata mexicana).

There continue to remain uncertainty concerning the nutritional importance of figs (Ficus spp.) in the primate diet. Although studies have been performed on the nutritional analysis of fig pulp and seed fractions separately, there has not been an attempt to quantify the contribution of animal matter within figs. Here we report nutritional values of figs (Ficus perforata) (Urostigma) consumed by a troop of howler monkeys (Alouatta palliata mexicana). Separate nutritional assays were performed on the pulp, seed, and animal fraction. Whole-fig analyses significantly exaggerate the concentrations of all nutrients (lipids especially) as seeds, which represent a large proportion of the fig (45%), cannot be digested. Animal matter only represents 1% of the fig, and augments fig protein and lipid content by 0.44 and 0.30%, respectively. This represents the 11 and 9% of the fraction available for digestion. Differences in fig consumption were observed between age and sex classes (P=0.04) and periods of the day (P=0.001); females consumed more figs than males and the highest consumption of figs was observed in the afternoon. F. perforata figs may be an important component of the howler monkeys diet owing to their high content of water and calcium.

Olfactory sensitivity for aliphatic alcohols and aldehydes in spider monkeys (Ateles geoffroyi).

Using a conditioning paradigm, the olfactory sensitivity of five spider monkeys for homologous series of aliphatic 1-alcohols (1-propanol to 1-octanol) and n-aldehydes (n-butanal to n-nonanal) was investigated. With the exception of 1-propanol, the animals significantly discriminated concentrations below 1 ppm from the odorless solvent, and in several cases, individual monkeys even demonstrated detection thresholds below 10 ppb. The results showed 1) spider monkeys to have a well-developed olfactory sensitivity for both substance classes, which for the majority of alcohols tested matches or even is better than that of the rat, and 2) a significant negative correlation between perceptibility in terms of olfactory detection thresholds and carbon chain length of the alcohols, but not of the aldehydes tested. These findings lend further support to the growing body of evidence suggesting that between-species comparisons of the number of functional olfactory receptor genes or of neuroanatomical features are poor predictors of olfactory performance, and that general labels such as "microsmat" or "macrosmat" (which are usually based on allometric comparisons of olfactory brain structures) are inadequate to describe a species' olfactory capabilities.