Biomechanics of cutting: sharpness, wear sensitivity and the scaling of cutting forces in leaf-cutter ant mandibles

Cutting soft matter: scaling relations controlled by toughness, friction, and wear

Cutting mechanics of soft solids is gaining rapid attention thanks to its promising benefits in material characterization and other applications. However, a full understanding of the physical phenomena is still missing, and several questions remain outstanding. E.g.: How can we directly and reliably measure toughness from cutting experiments? What is the role of blade sharpness? In this paper, we explore the simple problem of wire cutting, where blade sharpness is only defined by the wire radius. Through finite element analysis, we obtain a simple scaling relation between the wire radius and the steady-state cutting force per unit sample thickness. The cutting force is independent of the wire radius if the latter is below a transition length, while larger radii produce a linear force-radius correlation. The minimum cutting force, for small radii, is given by cleavage toughness, i.e., the surface energy required to break covalent bonds in the crack plane. The force-radius slope is instead given by the wear shear strength in the material. Via cutting experiments on polyacrylamide gels, we find that the magnitude of shear strength is close to the work of fracture of the material, i.e., the critical strain energy density required to break a pristine sample in uniaxial tension. The work of fracture characterizes the toughening contribution from the fracture process zone (FPZ), which adds to cleavage toughness. Our study provides two important messages, that answer the above questions: toughness can be estimated from wire-cutting experiments from the intercept of the force-radius linear correlation, as previously explored. However, as we discovered, this only estimates cleavage toughness. Additionally, the force-radius slope is correlated with the work of fracture, giving an estimation of the dissipative contributions from the FPZ.

Desert locusts (Schistocerca gregaria) feed with self-sharpening, scissor-like mandibles

The mandibles of the desert locust Schistocerca gregaria (Forsskål, 1775) are digger-shovel-shaped mouthparts that are part of the locust's exoskeleton formed by the insect cuticle. The cuticle is a polymer-fibre composite, which supports, encases and protects the entire body. Mandibles experience heavy loading and wear due to direct contact with hard and abrasive food, just like teeth, their mineralized analogues in vertebrates. With dual-energy X-ray tomography, we image well-defined regions of zinc (Zn)-enriched cuticle at the mandible cutting edges and quantify the Zn concentrations in these regions. Zn is known to increase stiffness, hardness and wear resistance of the otherwise purely polymeric insect cuticle. In S. gregaria, the position of the Zn-enriched cutting-edge regions relative to one another suggests that the mandibles form a scissor-like cutting tool, which sharpens itself as the mouthparts shear past one another during feeding. Comparing the architecture of these purely polymeric mandibles with the mineralized incisors of rodents, we find fundamental design differences in cutting-tool structure and performance. Locusts' scissors and rodents' carving knives perform different functions, because they act on food that differs significantly in properties and shape: softer, sheet-like material in the case of locusts and harder bulk material in the case of rodents.

Large deformation diffeomorphic mapping of 3D shape variation reveals two distinct mandible and head capsule morphs in Atta vollenweideri leaf-cutter worker ants

Ants are crucial ecosystem engineers, and their ecological success is facilitated by a division of labour among sterile "workers". In some ant lineages, workers have undergone further morphological differentiation, resulting in differences in body size, shape, or both. Distinguishing between changes in size and shape is not trivial. Traditional approaches based on allometry reduce complex 3D shapes into simple linear, areal, or volume metrics; modern approaches using geometric morphometrics typically rely on landmarks, introducing observer bias and a trade-off between effort and accuracy. Here, we use a landmark-free method based on large deformation diffeomorphic metric mapping (LDDMM) to assess the co-variation of size and 3D shape in the mandibles and head capsules of Atta vollenweideri leaf-cutter ants, a species exhibiting extreme worker size-variation. Body mass varied by more than two orders of magnitude, but a shape atlas created via LDDMM on μ-CT-derived 3D mesh files revealed only two distinct head capsule and mandibles shapes-one for the minims (body mass < 1 mg) and one for all other workers. We discuss the functional significance of the identified 3D shape variation, and its implications for the evolution of extreme polymorphism in Atta.

Introduction: food processing and nutritional assimilation in animals

How animals process and absorb nutrients from their food is a fundamental question in biology. Despite the continuity and interaction between intraoral food processing and post-oesophageal nutritional extraction, these topics have largely been studied separately. At present, we lack a synthesis of how pre- and post-oesophageal mechanisms of food processing shape the ability of various taxa to effectively assimilate nutrients from their diet. The aim of this special issue is to catalyse a unification of these distinct approaches as a functional continuum. We highlight questions that derive from this synthesis, as well as technical advances to address these questions. At present, there is also a skew toward vertebrates in studies of feeding form-function mechanics; by including perspectives from researchers working on both vertebrates and invertebrates, we hope to stimulate integrative and comparative research on food processing and nutritional assimilation. Below, we discuss how the papers in this issue contribute to these goals in three areas: championing a functional-comparative approach, quantifying performance and emphasizing the effects of life history, and food substrate and extrinsic factors in current and future studies of oral food processing and nutritional assimilation. This article is part of the theme issue 'Food processing and nutritional assimilation in animals'.

The feeding apparatus of ants: an overview of structure and function

Ants are a dominant family of eusocial terrestrial insects with a diversity of ecologies, lifestyles and morphologies. Ant diet preferences range from strict carnivory through omnivory to almost complete herbivory in species feeding on seeds or exudates of plant-sucking insects. While several studies have investigated ant feeding performance on different substrates, comparatively little is known about the functional morphology of the structures involved in food uptake or their diversification across the ants. To take stock of our current knowledge, we give an overview of how adult ants ingest food, followed by a morphological description of the mouthparts, preoral space and cephalic sucking pump. The mandibles are the most prominent mouthparts and have received considerable attention in the literature, so we focus on the maxillae and labium here. We present current hypotheses for the movement patterns of these parts and discuss morphological differences among ants that may be related to their ecological diversity. Finally, we give short comparisons of the ant condition with some other insects and vertebrates, as well as an outlook summarizing gaps in our knowledge. This sets the stage for future studies elucidating the connections between ant feeding mechanisms and mouthpart evolution. This article is part of the theme issue 'Food processing and nutritional assimilation in animals'.