| Classification | Fungi: Ascomycota: Ascomycetes: Lecanorales: Ramalinaceae: Biatora |
| Complex Object | This is a complex collection object (2 items with 1 preparation) |
| Harvard University Herbaria Barcode(s) | 00979135; 00979135 |
| Other Barcodes on Sheet | ; ; ; |
| Collector | P. F. May |
| Collector number | 508-2 |
| Country | United States of America |
| State | Massachusetts |
| Geography | North America: North America (CA, US, MX) (Region): United States of America: Massachusetts: Berkshire County: Savoy |
| Locality | Mohawk Trail State Forest, Old Growth Area 7-4, about 100 m S of MA 2 |
| Georeference | 42° 37' 59.52" N, 72° 57' 58.68" W NAD83 |
| Date Collected | 2005-10-20 |
| Elevation | 340 m |
| Habitat | Corticolous, on Quercus rubra, northern hardwood forest, dominated by Acer saccharum |
| Container | Lichens of Mohawk Trail State Forest |
| Substrate | on bark [corticolous]; Corticolous, on Quercus rubra |
| Organism/Item | 1 of 2 |
| GUID | http://purl.oclc.org/net/edu.harvard.huh/guid/uuid/a56e2bc6-5591-465e-82ce-d9dd89813169 |
| Harvard University Herbaria Barcode | 00979135 |
| Herbarium | FH |
| Previous ownership | ex Herbarium of Philip F. May |
| Family | Lecanoraceae |
| Determination | Lecanora thysanophora R. C. Harris |
| Determined by | May, Philip F. |
| Determination Remarks | [filed under] [label name] [current name] |
| Annotation Text | TLC (237-C,G): atranorin, usnic acid, zeorin, protocetraric acid (tr.); [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/b5c3f917-b537-44ee-a755-9bce22709110 |
| Harvard University Herbaria Barcode | 00979135 |
| Herbarium | FH |
| Previous ownership | ex Herbarium of Philip F. May |
| Family | Ramalinaceae |
| Determination | Biatora longispora (Degelius) J. C. Lendemer & C. Printzen |
| Determined by | May, Philip F. |
| Determination Remarks | [label name] [current name] |
| Preparation Type | Packet |
| Preparation Method | Dried |
