Quantitative characterization of food types used in this study
| Food type (N) . | Mass (g) . | Hardness* (N) . | Length (mm) . | Width (mm) . | Mobility . |
|---|---|---|---|---|---|
| Cricket (35) | 0.18±0.14 | 1.66±0.91 | 14.23±4.04 | 3.90±0.47 | Fast |
| Ant (10) | 0.016±0.004 | 2.52±1.45 | 5.26±1.37 | 0.99±0.39 | Intermediate |
| Isopod (39) | 0.05±0.02 | 0.97±0.37 | 7.66±1.20 | 3.68±0.55 | Slow |
| Endive (20) | 0.11±0.03 | 4.02±0.78 | 17.60±1.50 | 18.05±2.33 | Stationary |
| Food type (N) . | Mass (g) . | Hardness* (N) . | Length (mm) . | Width (mm) . | Mobility . |
|---|---|---|---|---|---|
| Cricket (35) | 0.18±0.14 | 1.66±0.91 | 14.23±4.04 | 3.90±0.47 | Fast |
| Ant (10) | 0.016±0.004 | 2.52±1.45 | 5.26±1.37 | 0.99±0.39 | Intermediate |
| Isopod (39) | 0.05±0.02 | 0.97±0.37 | 7.66±1.20 | 3.68±0.55 | Slow |
| Endive (20) | 0.11±0.03 | 4.02±0.78 | 17.60±1.50 | 18.05±2.33 | Stationary |
For a description of the measurement of food hardness (see Herrel et al., 1999; Herrel et al., 2001)