Figure 1. Effect of various nutrients on the survival and time to molt.

(A) Time to molt (black bars) or death (open bars) in 4^th instar larvae fed various concentrations of casein or sucrose only diets (n = 8–12 for each treatment). (B) Final size at the time of the molt for larvae fed normal or casein-only diets. Different letters represent statistically significant differences (ANOVA with Tukey-Kramer HSD test; p<0.0001). The normal diet fed larvae were significantly larger than those fed 4% (p<0.0001), 5.8% (p = 0.0001) or 8% (p = 0.0001) casein only diets. The various casein diets did not produce significantly different effects on the final size at the time of molt (n = 8–12 for each treatment). Error bars represent standard errors. (C) Time to molt (black bars) or death (open bars) in 4^th instar larvae fed casein diets supplemented with sucrose (n = 10–11 for each treatment). Different letters represent statistically significant differences (ANOVA with Tukey-Kramer HSD test; p<0.0001). Molting time of larvae fed a 2% casein diet supplemented with 6% sucrose was significantly delayed relative to the 8% casein only, 5.8% casein/2.2% sucrose and 4% casein/4% sucrose diets (p<0.0001, p<0.0001 and p = 0.001, respectively). (D) Final size at the time of the molt for larvae fed casein diets supplemented with sucrose. Different letters represent statistically significant differences (ANOVA with Tukey-Kramer HSD test; p = 0.0007). Larvae fed a 2% casein diet supplemented with 6% sucrose molted at a significantly smaller size relative to the 8% casein only, 5.8% casein/2.2% sucrose and 4% casein/4% sucrose diets (p = 0.0352, p = 0.0003 and p = 0.0247, respectively).