Villa Carmen

Tuesday, June 17, 2014

Herpetology at Villa Carmen

Herpetology is the study of reptiles and amphibians. After taking a herpetology class last semester at KU, I became more interested in these animals. At Villa Carmen I have gotten to see many herps. The station has four tortoises in their small court yard and many frogs are active at night. von May & Catenazzi (2014)* recently showed that Manu National Park has the highest diversity of reptiles and frogs in the world.

Hannah BoydOne of my first days here, I saw a lizard from my favorite family, Varanidae commonly known as monitors (e.g., the Komodo dragon lizard is the largest in this family). It was walking down the trail but I did not get close enough to determine a genus or species. On Saturday, a small caiman was under a little bridge over a stream near the dining hall. This was amazing as I had never seen a wild caiman before, only in zoos. While beating (a method using a sheet and stick to collect insects living on shrubs), I saw another monitor and two more lizards on the path, but they were still too quick for me to get close.

For someone interested in Herps, Villa Carmen is a great place to observe and study them.

*von May R and A Catenazzi. 2014. Biota Neotropica

Tuesday, June 17, 2014

Mad as a hatter

This past semester, I took a class with a professor who specializes in mercury in the environment. This exposed me to various research projects about mercury in the Long Island Sound, USA . I learned that there are variations in the natural abundance of mercury in the environment and that humans have increased this level via various industrial practices. Connecticut, where I attend college, is a prime area to study the cycling and effects of anthropomorphic mercury in the environment because of this area’s historical contribution to the hat-making industry. In the 1800s and early 1900s, liquid mercury was used to mat fur pelts that were manufactured into fashionable hats. Due to the neurological effects of mercury, the saying “Mad as a hatter” was born.

A large group of professors and students from Duke University Department of Public Health visited Villa Carmen Station this weekend. Their project in medical entomology and environmental toxicology examines gold mining in this part of Peru to see if there is a correlation between the environmental mercury concentration and the mercury concentration in residents’ blood, hair, nails, and food intake. Historically, mercury is a key component in gold mining. The global increase in the price of gold has resulted in a recent escalation of gold mining in this area, and possibly, an increase in the environmental mercury concentration. With these data, the Duke team will compare incidents of malaria (and other diseases) to see if mercury makes individuals more susceptible to infections. Their project is an example of how environmental mercury research is of interest to many different scientists from different disciplines around the world.

Saturday, June 14, 2014

A risk worth taking

One of the clearest indicators of change in the environment from the Wayquecha cloud forest to the Villa Carmen rainforest is the abundance of fruit dotting the mass of green vegetation. Upon our arrival, we were guided down pathways lined with pineapple plants (imagine a ripe pineapple encircled by a fan of thick, large, green leaves). The garden, from which all the fruits and vegetables we eat at Villa Carmen come from, is full of papaya. Las trochas, or trails, are intermittently bordered with berries. Yesterday, we began training with various types of insect nets. During this session, Caroline pointed out a guava tree with many green fruit blooms. A little farther down the trail we finally spotted a ripe guava fruit begging to be picked. Having never picked a fruit of this size myself, I went for it! However, I immediately thought of those cartoons I watched as a child where the eager character bites into a fresh apple and meets an unwelcome worm, and I resisted my excitement to bite into the guava. Eventually I overcame my reluctance, took out my pocket knife, sliced up the guava, and dispersed it among the group members. It tasted incredibly fresh, slightly sweet, and had a relatively thick consistency. Needless to say, it was well worth the risk of a worm.

-Sarah