Pyrethrins and the pyrethroids, bioallethrin ( (+) trans-chrysanthemic acid ester of ( i ) allethrolone), resmethrin* (5-benzyl-3-furylmethyl (f )&,trans-chrysanthemate) and bioresmethrint (5-benzyl-3lfurylmethyl (+)-trans-chrysanthemate) were compared for insecticidal activity against free-flying Aedes aegypti I . . in a Peet-Grady chamber using kerosene solutions and an aerosol particle size. The relative potency for kill of female mosquitoes was I ; 2-3; 6.8; 8.0 respectively. In further experiments, resmethrin and bioresmethrin were compared as aerosol formulations in a Comet 4C aircraft using caged and fed female A. aegypti. Both compounds at 0.1 % (by wt.) in pressure packs and 35 g of formulation per 100 m3 provided 99 % kill. It is suggested that pressure packs containing 0.5 % (by wt.) of either compound should be adequate for disinsection of passenger aircraft. However, bioresmethrin would appear to be the compound of choice in view of its greater biological efficiency under laboratory conditions, and consequent probable greater margin of kill in practice.
and field experiments are described in which emulsions containing pyrethrins and piperonyl butoxide were applied t o cocoa beans for the prevention of insect infestation during storage. The laboratory experiments demonstrate excellent control of Lasioderma. serricorne for up t o 6 months' storage. In field tests in Trinidad, some protection against Ephestia cautella and Triboliurn cnstaizeum is indicated. In field tests in Jamaica, the treatment had no effect against E . cautella or L . serricovze.Initial fumigation is necessary and the quality of cocoa beans w-ill have considerable bearing upon the effectiveness of the treatment. Under practical conditions of storage in the tropics the treatment will give fumigated beans some protection against subsequent infestation by E . rautella or T . custnneurn hut it will not control an existing infestation in cocoa.The effect of plate temperature on pork $soas muscle dried by the Accelerated Freeze-Drying process has been studied. Plate temperatures above 60" had an adverse effect on the organoleptic and reconstitution properties of the meat. Higher plate temperatures also caused a loss in solubility of water soluble proteins and a loss in activity of phosphorylase and -4TPase.
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