124 



flower buds determined the quantities of protein and free amino acids to be 

 inclui'.ed. Preliminary results indicato.d that the diet could be used to study 

 the lipid requirements of the weevil. Naturally occurring lipids were effec- 

 tively removed from the finely divided flower bud protein by Soxhlet extraction 

 for 12 days. Pure fats and sterols were then added back to the diet to replace 

 those removed. A uniform dispersal of lipids in the diet was accomplished by • 

 adding an ethyl ether solution of lipids to the dried protein. The ether was 

 allowed CO evaporate, and the lipid-coated protein was then mixed with the 

 other diet ingredients. Larvae reared from this diet were larger than those 

 reared from other less refined diets. Adults laid almost as many eggs in 

 artificial diet as they did in fresh cotton flower buds. 



231. ; Walker, A. B.; Burks, M. L.; and Slatten, B. H. 1967. Sparing of 

 cholesterol by cholestanol in the diet of the boll weevil, Anthonoraus 

 grand is (Coleoptera: Curculionidae) . Ann. Entomol. Soc. Am. 60: 599-603. 

 Larvae of the boll weevil, Anthonomus grandis Boheman, required a minimum of 

 20 rog of cholesterol per 100 g of diet for normal development. They also 

 developed normally when as much as half of this minimal amount was replaced 

 with cholestanol. The larvae failed to develop in diets in which cholestanol 

 was the only sterol present. Adults could not maintain a high rate of egg 

 production when given a diet containing cholestanol as the only sterol. 

 However, those eggs that were laid continued to hatch, even while egg pro- 

 duction was declining. In contrast, eggs from weevils being fed a diet con- 

 taining inadequate amounts of cholesterol, but no cholestanol, failed to hatch. 

 Quantitative gas chromatographic analyses of sterols from eggs and adults 

 revealed that the improved hatch resulting from the addition of cholestanol 

 to the diet was not due to an increased carryover of cholesterol from the 

 Inmiature stages. The small amounts of cholesterol in eggs from cholcstanol- 



