Table 2.
Summary of the twelve tested treatments which resulted from all possible combinations of the three studied host-associated cues.
| Treatment | Visual cue | Thermal cue | Odour cue |
|---|---|---|---|
| 1 (negative control) | Transparent | 25 °C | Absent |
| 2 | Transparent | 35 °C | Absent |
| 3 | Transparent | 45 °C | Absent |
| 4 | Black | 25 °C | Absent |
| 5 | Black | 35 °C | Absent |
| 6 | Black | 45 °C | Absent |
| 7 | Transparent | 25 °C | Present |
| 8 | Transparent | 35 °C | Present |
| 9 | Transparent | 45 °C | Present |
| 10 | Black | 25 °C | Present |
| 11 (positive control) | Black | 35 °C | Present |
| 12 | Black | 45 °C | Present |