Skip to main content
. 2018 Apr 18;5(4):180018. doi: 10.1098/rsos.180018

Figure 2.

Figure 2.

Thermal image of a wombat with the seven segments defined. Each segment was assigned a mange score based on methods described in Simpson et al. [19], and the maximum temperature from each segment was documented. Forelimb (FL), stomach (St) and hind limb (HL) were used for heat loss analyses, while rear (R), back (B), shoulder (Sh) and head (H) were excluded.