| Classification | Lichens: Loxospora |
| Complex Object | This is a complex collection object (2 items with 1 preparation) |
| Harvard University Herbaria Barcode(s) | 01006687; 01006687 |
| Other Barcodes on Sheet | ; ; ; |
| Collector | P. F. May |
| Collector number | 496-7 |
| Country | United States of America |
| State | Maine |
| Geography | North America: North America (CA, US, MX) (Region): United States of America: Maine: Washington County: Steuben |
| Locality | Humboldt Field Research Institute, near Red Trail about 100 m from parking lot |
| Georeference | 44.4596° N, 67.9312° W NAD83 |
| Date Collected | 2005-07-22 |
| Elevation | 60 m |
| Habitat | near Red Trail about 100 m from parking lot |
| Container | Lichens of Eagle Hill, ME, and vicinity |
| Substrate | [on bark, corticolous]; Corticolous, on Abies balsamea |
| Organism/Item | 1 of 2 |
| GUID | http://purl.oclc.org/net/edu.harvard.huh/guid/uuid/2756a209-7b58-4a26-bdde-3200cad11a40 |
| Harvard University Herbaria Barcode | 01006687 |
| Herbarium | FH |
| Previous ownership | ex Herbarium of Philip F. May |
| Determination | Loxospora elatina (Acharius) A. Massalongo |
| Determined by | May, Philip F. |
| Determination Remarks | [is filed under name] [is label name] [is Current name] |
| Annotation Text | verrucose form; TLC (217-C): thamnolic acid, elatinic acid; TLC (220-G): thamnolic acid, elatinic acid, terpenoids; TLC (221-G) Subsample 217: thamnolic acid, elatinic 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/5c3b935a-387c-4e97-a2ff-cb84bd4b78c8 |
| Harvard University Herbaria Barcode | 01006687 |
| Herbarium | FH |
| Previous ownership | ex Herbarium of Philip F. May |
| Determination | Loxospora ochrophaea (Tuckerman) R. C. Harris |
| Determined by | May, Philip F. |
| Determination Remarks | [is label name] [is Current name] |
| Annotation Text | also present |
| Preparation Type | Packet |
| Preparation Method | Dried |
