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1. Foregut fermentation in mammals
   Foregut fermentation is best known from the ruminants, such as cattle, deer and giraffes, that regurgitate and rechew their food to aid microbial digestion. However, they are not the only mammals to have evolved this digestive strategy...

2. Foregut fermentation in birds
   A foregut-fermenting bird was long considered a paradox. But what about the hoatzin, a curious South American bird known locally as the "stinking pheasant" thanks to its smell of fresh cow manure?

3. Bats: Insights into convergence
   Bats show a fascinating array of convergences, from echolocation to flight to nectar feeding. Vampire bats can even detect infrared radiation, while others might be able to see into the ultraviolet end of the spectrum.

4. Gliding mammals
   Gliding mammals rely primarily on extensive skin membranes or ‘patagia’ that stretch between fore- and hind-limbs, creating a wing-like structure.

5. Gliding reptiles
   In the reptiles, different forms of skin membrane (called ‘patagia’) and in some extinct species, primitive feathers, have evolved convergently as adaptations for gliding.

6. Venom in mammals (and other synapsids)
   Beware the venomous shrew! Yes, venomous. And convergent on some formidable lizards...

7. Infrared detection in snakes
   Warm-blooded rodents watch out! There are heat-sensing predators on the prowl...

8. Loss of olfactory capacity in primates and cetaceans
   It is widely thought that reduced olfactory capacity in apes is linked to the development of acute vision, especially trichromacy.

9. Gut fermentation in herbivorous animals
   Ever tried eating a newspaper? Don't. Plant cell walls contain cellulose, which is notoriously difficult to digest. Considering that all vertebrates lack the enzymes to attack this polysaccharide, how do so many of them manage to survive on a plant diet?

10. Crystallins: eye lens proteins
    Whereas typically technology demands furnaces, so that the glass for a lens is produced at hundreds of degrees Celsius and then requires most careful grinding, so nature calls upon proteins known as crystallins.