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Table I
Preparation of diets. The mass (g) of each constituent per g food is given for each protein source and each P:C (protein to carbohydrate) ratio. Diet composition was calculated based on literature data on protein and carbohydrate levels in pollen and royal jelly (see text).
| P:C ratio | 1:0 | 3:1 | 1:1 | 1:3 | 0:1 |
|---|---|---|---|---|---|
| Casein | 1.000 casein | 0.750 casein 0.250 sucrose |
0.500 casein 0.500 sucrose |
0.250 casein 0.750 sucrose |
1.000 sucrose |
|
Aloe
pollen |
1.000 casein | 0.595 casein 0.405 pollen |
0.217 casein 0.783 pollen |
0.266 sucrose 0.733 pollen |
1.000 sucrose |
| Royal jelly (RJ) |
1.000 casein | 0.379 casein 0.621 RJ |
0.047 sucrose 0.953 RJ |
0.447 sucrose 0.553 RJ |
1.000 sucrose |