{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/70499"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/70499","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"A survey of the food habits of the gray squirrel (Sciurus carolinensis) in Montgomery County, Virginia","abstract":"The examination of one-hundred-thirteen gray squirrel stomachs collected throughout the year revealed a total of seventy-eight food items eaten. Only four, however, contributed more than half of the entire diet for any season. In the fall, hickory nuts (36%), fungi (26%), white oak acorns (12%), and black walnuts (10%) were the major foods. Red oak acorns (36%) and combinations of acorns, hickory nuts, and walnuts (22%) constituted most of the winter diet, followed by fungi (16%) and black walnuts (10%). Red oak acorns (26%) again headed the list for spring foods, along with a red oak-black walnut mixture (7%), elm buds and flowers (10%), and corn (9%). As a group, however, flowers composed 28% of the spring diet. Summer foods consisted primarily of herbaceous plants (24%), herbaceous buds (13%), hickory nuts (13%), and woody buds (10%). Of the aforementioned foods, hickory nuts, white oak acorns, and fungi were classified as preferred foods; red oak acorns and black walnuts were classified as staple foods, fruits, seeds, and herbaceous plants were classified as emergency or staple foods; buds were classified as emergency foods. Flowers were unclassifiable from the information at hand.","abstract_html":"The examination of one-hundred-thirteen gray squirrel stomachs collected throughout the year revealed a total of seventy-eight food items eaten. Only four, however, contributed more than half of the entire diet for any season. In the fall, hickory nuts (36%), fungi (26%), white oak acorns (12%), and black walnuts (10%) were the major foods. Red oak acorns (36%) and combinations of acorns, hickory nuts, and walnuts (22%) constituted most of the winter diet, followed by fungi (16%) and black walnuts (10%). Red oak acorns (26%) again headed the list for spring foods, along with a red oak-black walnut mixture (7%), elm buds and flowers (10%), and corn (9%). As a group, however, flowers composed 28% of the spring diet. Summer foods consisted primarily of herbaceous plants (24%), herbaceous buds (13%), hickory nuts (13%), and woody buds (10%). Of the aforementioned foods, hickory nuts, white oak acorns, and fungi were classified as preferred foods; red oak acorns and black walnuts were classified as staple foods, fruits, seeds, and herbaceous plants were classified as emergency or staple foods; buds were classified as emergency foods. Flowers were unclassifiable from the information at hand.","abstract_has_math":false,"creators":["Dudderar, Glenn R."],"institution":"Virginia Polytechnic Institute","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Wildlife Management","degree_department":"Wildlife Management","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1967,"date_issued":"1967","date_published":"1967","updated_at":"2026-07-22T22:18:47Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/70499","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Wildlife Management"]},{"key":"dc:creator","label":"Author","values":["Dudderar, Glenn R."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2016-04-21T15:34:50Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2016-04-21T15:34:50Z"]},{"key":"dc:date.issued","label":"Date","values":["1967"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Wildlife Management"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/70499"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The examination of one-hundred-thirteen gray squirrel stomachs collected throughout the year revealed a total of seventy-eight food items eaten. Only four, however, contributed more than half of the entire diet for any season. In the fall, hickory nuts (36%), fungi (26%), white oak acorns (12%), and black walnuts (10%) were the major foods. Red oak acorns (36%) and combinations of acorns, hickory nuts, and walnuts (22%) constituted most of the winter diet, followed by fungi (16%) and black walnuts (10%). Red oak acorns (26%) again headed the list for spring foods, along with a red oak-black walnut mixture (7%), elm buds and flowers (10%), and corn (9%). As a group, however, flowers composed 28% of the spring diet. Summer foods consisted primarily of herbaceous plants (24%), herbaceous buds (13%), hickory nuts (13%), and woody buds (10%). Of the aforementioned foods, hickory nuts, white oak acorns, and fungi were classified as preferred foods; red oak acorns and black walnuts were classified as staple foods, fruits, seeds, and herbaceous plants were classified as emergency or staple foods; buds were classified as emergency foods. Flowers were unclassifiable from the information at hand."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["A survey of the food habits of the gray squirrel (Sciurus carolinensis) in Montgomery County, Virginia"]}]}],"canonical_facts":{"dc:contributor.department":["Wildlife Management"],"dc:creator":["Dudderar, Glenn R."],"dc:date.accessioned":["2016-04-21T15:34:50Z"],"dc:date.available":["2016-04-21T15:34:50Z"],"dc:date.issued":["1967"],"dc:description.abstract":["The examination of one-hundred-thirteen gray squirrel stomachs collected throughout the year revealed a total of seventy-eight food items eaten. Only four, however, contributed more than half of the entire diet for any season. In the fall, hickory nuts (36%), fungi (26%), white oak acorns (12%), and black walnuts (10%) were the major foods. Red oak acorns (36%) and combinations of acorns, hickory nuts, and walnuts (22%) constituted most of the winter diet, followed by fungi (16%) and black walnuts (10%). Red oak acorns (26%) again headed the list for spring foods, along with a red oak-black walnut mixture (7%), elm buds and flowers (10%), and corn (9%). As a group, however, flowers composed 28% of the spring diet. Summer foods consisted primarily of herbaceous plants (24%), herbaceous buds (13%), hickory nuts (13%), and woody buds (10%). Of the aforementioned foods, hickory nuts, white oak acorns, and fungi were classified as preferred foods; red oak acorns and black walnuts were classified as staple foods, fruits, seeds, and herbaceous plants were classified as emergency or staple foods; buds were classified as emergency foods. 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