Dichlorvos Production - Cost Analysis - Dichlorvos E11A


Book Description

This report presents a cost analysis of Dichlorvos (DDVP) production from trimethyl phosphite and chloral. In this typical process examined, trimethyl phosphite reacts with chloral producing Dichlorvos. This report was developed based essentially on the following reference(s): Keywords: DDVP, Vapona, Trichloroacetaldehyde, 2,2-Dichlorovinyl Dimethyl Phosphate, TMP







Neuropeptide Systems as Targets for Parasite and Pest Control


Book Description

The need to continually discover new agents for the control or treatment of invertebrate pests and pathogens is undeniable. Agriculture, both animal and plant, succeeds only to the extent that arthropod and helminth consumers, vectors and pathogens can be kept at bay. Humans and their companion animals are also plagued by invertebrate parasites. The deployment of chemical agents for these purposes inevitably elicits the selection of resistant populations of the targets of control, necessitating a regular introduction of new kinds of molecules. Experience in other areas of chemotherapy has shown that a thorough understanding of the biology of disease is an essential platform upon which to build a discovery program. Unfortunately, investment of research resources into understanding the basic physiology of invertebrates as a strategy to illuminate new molecular targets for pesticide and parasiticide discovery has been scarce, and the pace of introduction of new molecules for these indications has been slowed as a result. An exciting and so far unexploited area to explore in this regard is invertebrate neuropeptide physiology. This book was assembled to focus attention on this promising field by compiling a comprehensive review of recent research on neuropeptides in arthropods and helminths, with contributions from many of the leading laboratories working on these systems.




Toxicity Testing in the 21st Century


Book Description

Advances in molecular biology and toxicology are paving the way for major improvements in the evaluation of the hazards posed by the large number of chemicals found at low levels in the environment. The National Research Council was asked by the U.S. Environmental Protection Agency to review the state of the science and create a far-reaching vision for the future of toxicity testing. The book finds that developing, improving, and validating new laboratory tools based on recent scientific advances could significantly improve our ability to understand the hazards and risks posed by chemicals. This new knowledge would lead to much more informed environmental regulations and dramatically reduce the need for animal testing because the new tests would be based on human cells and cell components. Substantial scientific efforts and resources will be required to leverage these new technologies to realize the vision, but the result will be a more efficient, informative and less costly system for assessing the hazards posed by industrial chemicals and pesticides.




Techniques in Pheromone Research


Book Description

Insects as a group occupy a middle ground in the biosphere between bacteria and viruses at one extreme, amphibians and mammals at the other. The size and general nature of insects present special problems to the student of entomology. For example, many commercially available instruments are geared to measure in grams, while the forces commonly encountered in studying insects are in the milligram range. Therefore, techniques developed in the study of insects or in those fields concerned with the control of insect pests are often unique. Methods for measuring things are common to all sciences. Advances sometimes depend more on how something was done than on what was measured; indeed a given field often progresses from one technique to another as new methods are discovered, developed, and modified. Just as often, some of these techniques find their way into the classroom when the problems involved have been suffi ciently ironed out to permit students to master the manipulations in a few lab oratory periods. Many specialized techniques are confined to one specific research laboratory. Although methods may be considered commonplace where they are used, in another context even the simplest procedures may save considerable time. It is the purpose of this series (1) to report new developments in methodology, (2) to reveal sources of groups who have dealt with and solved particular entomo logical problems, and (3) to describe experiments which may be applicable for use in biology laboratory co~rses.




Fundamentals of Stored-Product Entomology


Book Description

This reference discusses the fundamentals of stored-product entomology that need to be considered in planning, implementation, and evaluation of a pest management program. It is based on the review of an extensive database of references and many years of research on stored-product insect problems by the expert authors. The information in this book helps answer consumers’ concern about pesticide residues in food by providing helpful IPM and alternative approaches for pest management. It provides the basic information needed to manage pests with and without the use of chemicals. Managing pests requires a thorough understanding of insect biology, behavior, ecology, sampling, pros and cons of management options, and responses of insects to the various management options. This comprehensive book covers all of these topics, beginning with a discussion of the scope of stored-product entomology. It also provides insight into the diversity of foods and habitats utilized by stored-product insects, the types of economic losses attributable to them, and the ways in which an understanding of their biology can be used to study or manage these insects. Insect mobility, sources of insect infestation, sampling, life history, and population growth are discussed as well, as they play an important role in developing an effective sampling program. In addition, decision aids, the cost of management methods, and the resistance of insects to management methods are covered. For insight into the thought process of choosing treatment options, eight pest management methods are thoroughly described, including a statement of the basic operating principle and background information. For help choosing various chemical and nonchemical methods for diverse situations, the advantages, disadvantages and implementation options for each method are given. Students, extension educators, consultants, food industry sanitarians and managers, legislators, regulators, and insect pest management professionals are sure to find information that will help them to improve pest management. Study questions at the end of each chapter Suggested supplemental reading, including books, conference proceeding papers, literature reviews, research papers, government publications, and popular articles General overview of the biology for a basic understanding of pest control issues Guides the reader through the thought process of designing a pest control program or research study Images of the most damaging of stored-product insect pest species for identification of families Quick methods for distinguishing closely related stored-product insect species




Hyperspectral Imaging for Food Quality Analysis and Control


Book Description

Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful and rapidly growing methods of non-destructive food quality analysis and control. Hyperspectral Imaging for Food Quality Analysis and Control provides the core information about how this proven science can be practically applied for food quality assessment, including information on the equipment available and selection of the most appropriate of those instruments. Additionally, real-world food-industry-based examples are included, giving the reader important insights into the actual application of the science in evaluating food products. - Presentation of principles and instruments provides core understanding of how this science performs, as well as guideline on selecting the most appropriate equipment for implementation - Includes real-world, practical application to demonstrate the viability and challenges of working with this technology - Provides necessary information for making correct determination on use of hyperspectral imaging




Entomology Abstracts


Book Description




Reviews of Environmental Contamination and Toxicology


Book Description

Reviews of Environmental Contamination and Toxicology provides detailed review articles concerned with aspects of chemical contaminants, including pesticides, in the total environment with toxicological considerations and consequences.




Health and Safety Aspects of Food Processing Technologies


Book Description

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it comes to maintaining the food's molecular structure. Modern food processing plants improve the quality of life for people with allergies, diabetics, and others who cannot consume some common food elements. Food processing can also add extra nutrients, such as vitamins. Processed foods are often less susceptible to early spoilage than fresh foods and are better suited for long-distance transportation from the source to the consumer. However, food processing can also decrease the nutritional value of foods and introduce hazards not encountered with naturally occurring products. Processed foods often include food additives, such as flavourings and texture-enhancing agents, which may have little or no nutritive value, and may in fact be unhealthy. This book deals with the subject of food processing in a unique way, providing an overview not only of current techniques in food processing and preservation (i.e., dairy, meat, cereal, vegetables, fruits and juice processing, etc.) but also the health and safety aspects: food technologies that improve nutritional quality of foods, functional foods, and nanotechnology in the food and agriculture industry. The text also looks into the future by defining current bottlenecks and future research goals. This work will serve as a ready reference for the subject matter to students and researchers alike.