| Classification | Parmeliaceae: Parmelia |
| Classification 1 | Fungi: Ascomycota: Teloschistales: Physciaceae: Anaptychia |
| Classification 2 | Parmeliaceae: Parmelia |
| Harvard University Herbaria Barcode(s) | 00304063 |
| Type Status | Holotype |
| Collector | W. Mathews |
| Country | Peru |
| Geography | South America: South America (Region) (Region): Peru |
| Locality | Casapi |
| GUID | http://purl.oclc.org/net/edu.harvard.huh/guid/uuid/16984faf-dd80-4b9e-91d0-f457af02e267 |
| Harvard University Herbaria Barcode | 00304063 |
| Herbarium | FH |
| Previous ownership | [ex] Boston Scoiety of Natural History |
| Family | Parmeliaceae |
| Determination | Parmelia corallophora Taylor |
| Determined by | [T. Taylor] |
| Determination Remarks | [is filed under name] [is label name] |
| Annotation Text | [label names reads: Parmelia coralliphora Tayl.];
Physcia speciosa v. hypoleuca f. isidiophora! (P. speciosa v. dactyliza Nyl. ex ejus Syn.); [on sheet inside packet: =Physcia speciosa v. isidiosa Muell. Arg.] |
| Family | Physciaceae |
| Determination | Anaptychia corallophora (Taylor) Vainio |
| Determined by | Harris, Richard Clinton |
| Annotation Text | Eastman Thin Layer Chromagram Sheet 13181, n. 447-3 (Benzene-dioxane-glacial acetic acid (90:25:4): zeorin, triterpene, atranorin, triterpene |
| Family | Physciaceae |
| Determination | Anaptychia corallophora (Taylor) Vainio |
| Determined by | Hale, Mason Ellsworth |
| Date Determined | 1955-11-** |
| Annotation Text | [label reads Anaptychia coralliphora (Tayl)]
Mat. chim.: atranorine and zeorine |
| Family | Parmeliaceae |
| Type Status | Holotype |
| Holotype of | Parmelia corallophora Taylor |
| Verified by | Kurokawa, Syo |
| Date Determined | 1959 |
| Determination Remarks | [is Current name] |
| Annotation Text | [label with detailed description of morphological characters in packet] |
| Taxon Reference | (for Parmelia corallophora Taylor) Bot. J. (London) 1847. 6: 164. |
| Subcollection | Taylor Herbarium: Lichenes |
| Preparation Type | Packet |
| Preparation Method | Dried |
