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Venom

Among flesh eating animals, the use of venom is a method of subduing prey that cuts across taxonomic boundaries. Generally, venomous animals are small, slow-moving or fragile. The delicate tentacles of a Portuguese man of war, for instance, deliver paralyzing stings. Were it not for this, it would be thrashed to pieces by the struggles of its prey. With a poisonous bite, short sighted spiders prevent insects escaping. Snakes such as vipers or cobras use venom to still fast moving small mammals.

While each kind of venom is chemically slightly different, almost all have a dual function. The first is to act on the nervous system of the prey, paralyzing it and preventing its escape. The second function is digestive, for venoms contain proteolytic enzymes that break down animal tissue. A spider has no need to chew its food; after a while it merely sucks up a largely predigested meal. The mouse eaten by a venomous snake is at least partly digested by the injected poison.

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Camouflage

At the end of their lives, almost all animals are eaten by other organisms, but all aim to delay this fate as long as possible. Various mechanisms are used to help them escape from predators or on the other hand to enable hunters to catch their prey. One of the most important of these is camouflage, needed by all but burrowing creatures and the very largest of land animals.


The most basic form of camouflage is counter shading. Here the back of an animal is more intensely coloured than the underside. Light falling from above shadows the paler area, making the colour appear uniform. Experiments show that predators faced with counter shaded prey find them far more difficult to see than those without this form of camouflage.

Counter shading of often augmented with disruptive colouration. Many creatures are patterned with spots and stripes that make them nearly invisible in their background. Disruptive shapes formed by spines or flaps of tissue may add a further degree of camouflage. For instance, the sea dragon of Australian waters is so decorated with flaps of skin that it is almost undistinguishable from the seaweeds among which it lives. In some cases, disruptive shape may become an imitation of a particular environment, leaf and stick insects are spectacular examples. Other creatures such as wasps or ladybirds are brightly coloured to warn predators that they are well protected with stings or chemicals that taste unpleasant.

Animal Strategies For Survival

         Scientists have described and named over a million different species of animals, every one of which is unique in details of both its physical structure and its behavior. Some living in the same area may overlap in their use of a shared environment. In times of hardship, however, such as food shortage in winter or dry seasons, or the stress of breeding and rearing young, each has its own way of coping that excludes all others. The first stratagem for survival is specialization. Each animal in its own niche is an unassailable specialist. Should the environment change the specialist may lose out, but in stable habitats the specialist is the winner.

Fruits

A true fruit is derived solely from the carpel or carpels of a flower after pollination. Some fruits are juicy, but many others are dry when they are ripe and they split open to release their seeds. Pea and bean pods are examples although we eat some of them before they are ripe. Botanists split juicy fruits into several groups. Berries generally have many seed embedded in the soft flesh. Grapes, gooseberries and citrus fruits are familiar examples.
The fruit and vegetables that we eat contain starch, sugar and other foodstuffs that the plants have stored up for their own use. Botanically speaking, fruits are formed from the pollinated flowers of plants. They always contain seeds. The term vegetable is generally used in amore loose way, often simply referring to plants eaten with the main course of the meal. This can cause some confusion. Cucumbers, marrows, peppers and tomatoes are commonly considered vegetables, although to the botanist they are in fact fruits.
Almost juicy fruits are rich in sugar and therefore quite sweet when they are ripe. Some also store starch and oils. These food reserves are not consumed by the plants themselves, but serve to attract animals that eat the flesh and scatter the seed. Most commercial fruits are obtained from trees and shrubs, although some important one, such as strawberries and pineapples, come from herbaceous plants. A few fruits are still gathered mainly from the wild, but the majority is now cultivated in plantations or orchards and, as with the vegetables, many are now larger and tastier than their ancestral forms.