A few days ago a friend said ‘What with everything closed for Corona, it is so dull and boring, wish we could just HIBERNATE.’ Probably a sensible thought, except that given the temperatures outside, it would be aestivation, rather than hibernation.
AESTIVATION, lesser known cousin of hibernation, is ‘summer sleep’– a survival strategy used by many vertebrates and invertebrates to endure arid environmental conditions. Key features of aestivation, like hibernation (winter dormancy) include significant metabolic rate suppression, conservation of energy , altered nitrogen metabolism, and mechanisms to preserve and stabilize organs and cells over many weeks or months of dormancy. Even more than in hibernation, strategies to retain body water are important in aestivation, as dryness or aridity is the key trigger for the summer sleep.
A surprising number of animals aestivate—vertebrates such as lung fish, amphibians, reptiles, small mammals, and certain invertebrates such as molluscs. Bees, snails, earthworms, salamanders, frogs, earthworms, crocodiles, tortoise, etc. are examples of the aestivating animals. The duration of aestivation varies among species–some enter this state for a few months, others for a longer period.
Well, there are other kinds of ‘downtimes’ we can choose from too.
There is BRUMATION, which is the equivalent of hibernation for reptiles. Mammals hibernate and reptiles brumate, but there are other differences too. During hibernation, a mammal is sleeping and does not have to eat or drink. But brumation is not true sleep and the reptile still needs to drink water. A brumating reptile may have days where it will wake, show some activity, drink water, and then go back to its dormant state.
Or we can take the option of TORPOR, which involves lower body temperature, breathing rate, heart rate, and metabolic rate. But unlike hibernation, torpor is an involuntary state that an animal enters into as the conditions dictate. Also unlike hibernation, torpor lasts for short periods of time – sometimes just through the night or day depending upon the feeding pattern of the animal. During their active period of the day, these animals maintain a normal body temperature and physiological rates. But while they are inactive, they enter into a deeper sleep that allows them to conserve energy and survive the winter.
Or there is DIAPUASE, a form of developmental arrest in insects that is much like hibernation in higher animals. It enables insects and related arthropods to circumvent adverse seasons. Winter is most commonly avoided in colder areas, but diapause is also used to avoid hot, dry summers and periods of food shortage in the tropics.
Now, which one do you prefer?
–Meena
But for a South Indian like me, the most important person-colour association has of course to be ‘MS Blue’, said to be a favourite of legendary singer M.S. Subbalakshmi. This colour became synonymous with her after she started wearing Kanchipuram silk saris of this shade at her concerts. These were specially made for her by Muthu Chettiar, a weaver from Madurai. The savvy businessman that he was, he carefully regulated supplies to ensure enduring demand from Madras high society ladies! It has been clarified that MS Blue is not peacock blue but ‘mid-sea blue’.
ife Day. This marks the day of signature of the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES) in 1973. Every year on this day, events are held around the world to celebrate and raise awareness of the world’s wild animals and plants.
cutta, but Bangalore was also Sir Raman’s ‘karma bhoomi’, in that he worked at the Indian Institute of Science from 1933 till his retirement in 1948, after which he founded the Raman Research Institute in the city, and continued working there till his death in 1970.
thoritative volume on the history of Indian food titled Indian Food: A Historical Companion. This led me to my bookshelf to pull out another book by this renowned authority on Indian food. This one, titled A Historical Dictionary of Indian Food followed his earlier ones. In this he attempts to bring together, in alphabetical order, material from his vast work on the subject. The book draws upon historical writing, archaeology, botany, genetics and ancient literature in Sanskrit, Pali, Tamil and Kannada to trace the gastronomic history and food ethos of India. The entries cover a wide range including recipes; narratives of visitors to India, starting with the Greeks in the fourth century; the etymological evolution of certain words, and the close links of food with ancient health systems such as Ayurveda. While this is a valuable scholarly work with meticulous and voluminous referencing, it is simply written, with a delightful menu–from A to Z–that one can dip into, and savour according to one’s own taste and appetite.
n I was growing up in Delhi, house sparrows were very much a part of our lives. They were everywhere, and by the dozens. In fact, most children of those times got their first nature lessons by watching sparrows—the sex differentiation, how they built their nests, the eggs hatching and the parents feeding the young, their mud-bathing etc.
Anyway, to get to the matter on hand. For the last month or so, a group of Rhesus Macaques has been visiting our small office in Bangalore every once in a few days. The first reactions were of course ‘so cute’, and ‘shall we give them biscuits’. But as days went by, and the visits became a regular feature, they became bolder. They sat outside the door and snarled when we went to shoo them away. Several times they entered the office. And a few days ago, one of them snatched a tiffin box, went out, enjoyed the contents, and threw away the box.
Millennial Matriarchs 