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Identification of Host DNA by Amplified Fragment Length Polymorphism Analysis: Preliminary Analysis of Human Crab Louse (Anoplura: Pediculidae) Excreta

Journal of Medical Entomology, 1994
The ability to identify individual hosts of hematophagous arthropods via bloodmeal analyses is a continuing pursuit in both medical and forensic entomology. Characterization of human DNA from blood-feeding arthropods has been advanced substantially by preparation techniques, such as the polymerase chain reaction (PCR).
J, Replogle   +4 more
openaire   +4 more sources

Isolation, Amplification, and Sequencing of Human Mitochondrial DNA Obtained from Human Crab Louse, Pthirus Pubis (L.), Blood Meals

Journal of Forensic Sciences, 1998
Abstract The ability to identify individual human hosts based on analyses of blood recovered from the digestive tract of hematophagous arthropods has been a long-term pursuit in both medical and forensic entomology. Blood meal individualization techniques can bring important advancements to studies of vector-borne disease epidemiology ...
W D, Lord   +5 more
openaire   +2 more sources

Scanning and light microscopy of the crab louse egg.

Scanning electron microscopy, 1980
The SEM findings of the crab louse egg reveal a complicated aeropyle system within the operculum which is important for gaseous exchange and fluid retention. The SEM correlates with the first light microscope observations in the study of these aeropyle structures.
E L, Berman, H W, Carter, R, Brodkin
openaire   +1 more source

The crab louse-review of physiology and study of anatomy as seen by the scanning electron microscope.

Journal of the American Venereal Disease Association, 1976
Effective control of a parasitic infestation is aided by a thorough understanding of the parasite and it interaction with the host. The external anatomy of Phthirus pubis and its egg were studied by scanning electron microscopy and the structures visualized were reviewed to determine their function.
S J, Kraus, L H, Glassman
openaire   +1 more source

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