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Ptyas mucosa, commonly known as the Oriental rat snake, [2] dhaman or Indian rat snake, [4] is a common non-venomous species of colubrid snake found in parts of South and Southeast Asia. Dhamans are large snakes. Typical mature total length is around 1.5 to 1.95 m (4 ft 11 in to 6 ft 5 in) though some exceed 2 m (6 ft 7 in).
Ptyas is a genus of colubrid snakes. [1] This genus is one of several colubrid genera colloquially called "rat snakes" or "ratsnakes".. The generic name derives from Ancient Greek πτυάς, meaning "spitter", which referred to a kind of snake believed to spit venom in the eyes of humans, although in reality none of the Ptyas are known to spit venom.
Ptyas korros: Colubridae: Indochinese rat snake: Javan rat snake: งูสิงบ้าน, งูเห่าตะลาน: Widespread Ptyas mucosa: Colubridae: Common rat snake: Indian rat snake, Oriental rat snake: Widespread Ptyas carinata: Colubridae: Keeled rat snake: Malayan keeled rat snake: Widespread Ptyas fusca: Colubridae ...
The Indian rat snake (Ptyas mucosa) is also very large with maximum sizes of up to 3.7 m (12 ft), making it the second-largest species in the genus Ptyas. [ 61 ] [ 62 ] The Tiger rat snake ( Spilotes pullatus ), which usually grows to about 3 m (10 ft), has been reported to reach up to 4.2 m (14 ft), ranking it among the largest colubrids . [ 63 ]
It's one of several ways that Florida is working to combat the invasive species. The Burmese python population exploded in the mid-90s after being imported from South Asia as exotic pets.
Ptyas luzonensis is endemic to the Philippine islands of Luzon, Pollilo, Catanduanes, Leyte, Panay, and Negros. [2] It inhabits lowland tropical forests but can also tolerate a wide variety of habitats. It frequents the forest floor during daytime and prefers vegetation and plant branches near bodies of water at night. [4] [6]
Younger turtles − between 7 and 10 years old − should eat more meat, but as they get older, they will also consume vegetables and fruit, Fetch by WebMD reports.
Even so, it’s a lot of work. The team shows up at 5 a.m. to begin prepping the crawfish, and the lunch rush is nonstop. “It’s a little kitchen,” says Kennedy.