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Identification
Scientific names, how are these obtained? By identification of
specimens. How are identifications maded? By comparing the
characteristics of specimens of unknown identity against vouchers
of known identity. If the characteristics match, then an
identification is made. Knowing what characteristics to use
requires understanding of classifications. Such knowledge can be
obtained for well known groups (birds and flowers, for example)
from field guides, but for less well known groups, such as insects,
experts are required. Experts, like Keith Harris (CABI Entomology,
London) and George Steyskal (USDA Systematic Entomology Laboratory,
Washington), can identify flies as they know all the things that
have been written about flies since Linneaus established our
current classification system.
![[fly4.gif]](images/aves.gif)
![[fly4.gif]](images/ducks.gif)
Consider how Linnaeus in 1758 described three species of ducks and
compare that to Peterson's treatment of the same ducks. Those
versed in Latin will note that Linnaeus used the field marks that
Peterson illustrated. So, what has changed over the years is not
the knowledge of characteristics, but how to present the knowledge
to users.
Taking the visual approach of presentation of characteristics made
famous by Roger Tory Peterson and combining it with the logic of
computers, Expert Systems are being developed to identify critically
important fruit fly pests.
To use the Fruit Fly Expert System to identify pests, one select
the characteristics that best matches their specimens. For example,
what color is the specimens? Predominatly yellowish or blackish or
orangish to brown or a balanced mixture of black and yellow?
The Fruit Fly Expert System provides additional information to help
confirm identification. For each species, there is a picture of to
illustration the key characters of the whole fly. For example, the
Mediterranean Fruit Fly (Ceratitis capitata).
Development of the Fruit Fly Expert System is an example of the critically important
research being done at the Smithsonian by USDA scientists of the
Systematic Entomology Lab to improve the quality of the world's food.
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