Collection location: Gotland, Sweden [Click for map]
Growing on burnt ground around a big ash stump. Slightly viscid cap.
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In the last week we obtained a small flood of DNA data concerning Limacella from Jozsef Geml and Tatiana Semenova in Leiden. The material of this observation contributed our obtaining a good set of data for L. guttata. I am very grateful for your contribution of the collection associated with this observation.
The dried material of this collection has arrived in Roosevelt, NY.
I would be delighted to have what you can spare of the dried collections that you mentioned. One of the problems with flurries of names and recombinations of names is the we do not have a good understand of the limacellas of the world. I admire Andreas Gminder’s creating a section level rank typified by L. guttata. I think it is the only section that really is well segregated from the remainder of the taxa. I hope to get more of my observations on-line on the new Amanita (read Amanitaceae) Studies web site. I’ve been looking for biometrics that would help with segregating the dry and slimy stiped species. Don’t have the silver bullet option yet.
I found that I have a dried collection of this, also of obs 13271, if you want them.
I didn’t keep this, but I think someone else did, I’ll try to find out if he still has them.
I have another specimen dried that I’ll be happy to send if you like – might as well show the pictures of that too, a bit paler and smaller, and very torn by snails (coming in another observation).
The images are just beautiful.
Is it possible to put in a request for dried specimens of Scandinavian Limacellas in the future?
Possibly I can arrange for specimens with a range of color or odor to have some molecular work done on them. I find that the North American literature on Limacella has gotten to be a little old and species concepts are not expressed in modern morphological terms. I may have some time to work on this now and again.
Created: 2008-10-30 17:54:49 CET (+0100)
Last modified: 2018-01-01 01:27:33 CET (+0100)
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