Presentation Title
Pass the Salt? Examining the Effects of Sodium on Foraging Activity Among Vermont’s Ant Communities
Abstract
Globally, sodium is introduced into ecosystems through geological processes and anthropogenic additions. Sodium is a key nutrient that all animals rely on from their food source. Increased sodium levels in ecosystems can increase activity of sodium-limited animals in local communities, especially as temperature increases. Animals are also co-limited by other nutrients, such as carbohydrates. My study addressed whether sodium and carbohydrate availability and temperature interact to impact foraging activity in ant communities among some of the University of Vermont’s Natural Areas. Across all sites, I found that ant foraging activity was 38.5% higher at resources spiked with sodium and carbohydrates. In addition, foraging activity was positively associated with ground temperature. However, there was no interaction between sodium and carbohydrate availability and temperature. Taken together, these results indicate that paired with carbohydrates, sodium may increase foraging activities.
Primary Faculty Mentor Name
Nathan Sanders
Secondary Mentor Name
Aimée Classen
Graduate Student Mentors
Kenna Rewcastle
Faculty/Staff Collaborators
Nathan Sanders (Collaborating Advisor), Gordon Coates (Collaborating Undergraduate Student)
Status
Undergraduate
Student College
Rubenstein School of Environmental and Natural Resources
Program/Major
Environmental Studies
Primary Research Category
Food & Environment Studies
Pass the Salt? Examining the Effects of Sodium on Foraging Activity Among Vermont’s Ant Communities
Globally, sodium is introduced into ecosystems through geological processes and anthropogenic additions. Sodium is a key nutrient that all animals rely on from their food source. Increased sodium levels in ecosystems can increase activity of sodium-limited animals in local communities, especially as temperature increases. Animals are also co-limited by other nutrients, such as carbohydrates. My study addressed whether sodium and carbohydrate availability and temperature interact to impact foraging activity in ant communities among some of the University of Vermont’s Natural Areas. Across all sites, I found that ant foraging activity was 38.5% higher at resources spiked with sodium and carbohydrates. In addition, foraging activity was positively associated with ground temperature. However, there was no interaction between sodium and carbohydrate availability and temperature. Taken together, these results indicate that paired with carbohydrates, sodium may increase foraging activities.