Classification | Parmeliaceae: Parmelia |
Complex Object | This is a complex collection object (2 items with 1 preparation) |
Harvard University Herbaria Barcode(s) | 01006717; 01006717 |
Other Barcodes on Sheet | ; ; ; |
Collector | P. F. May |
Collector number | 446-10A |
Country | United States of America |
State | Massachusetts |
Geography | North America: North America (CA, US, MX) (Region): United States of America: Massachusetts: Franklin County: Charlemont |
Locality | Mohawk Trail State Forest, Old Growth Area 2-4, 0.3 km ESE of summit |
Georeference | 42° 38.73' N, 72° 56.36' W NAD83 |
Date Collected | 2003-09-11 |
Elevation | 403 m |
Habitat | forest dominated by Quercus rubra and Q. alba |
Container | Lichens of Mohawk Trail State Forest |
Substrate | [on bark, corticolous]; Corticolous, on Quercus rubra |
Organism/Item | 1 of 2 |
GUID | http://purl.oclc.org/net/edu.harvard.huh/guid/uuid/e271e996-748c-4f25-bfc8-9b6b7d9092e3 |
Harvard University Herbaria Barcode | 01006717 |
Herbarium | FH |
Previous ownership | ex Herbarium of Philip F. May |
Determination | Loxospora pustulata (I. M. Brodo & W. L. Culberson) Egan |
Determined by | May, Philip F. |
Determination Remarks | [is filed under name] [is label name] [is Current name] |
Annotation Text | thallus K+ strong yellow; TLC (211-G): thamnolic acid, salazinic acid?, gyrophoric acid (tr)?; [TLC (212-G): thamnolic acid, salazinic acid?, gyrophoric acid]; TLC (221-G): gyrophoric/lecanoric acid, thamnolic acid; [additional information in packet] |
Preparation Type | Packet |
Preparation Method | Dried |
Organism/Item | 2 of 2 |
GUID | http://purl.oclc.org/net/edu.harvard.huh/guid/uuid/0f5c1e02-9c3e-4637-9b6a-566a5179da07 |
Harvard University Herbaria Barcode | 01006717 |
Herbarium | FH |
Previous ownership | ex Herbarium of Philip F. May |
Family | Parmeliaceae |
Determination | Parmelia squarrosa Hale |
Determined by | May, Philip F. |
Determination Remarks | [is label name] [is Current name] |
Annotation Text | also present |
Preparation Type | Packet |
Preparation Method | Dried |