Search results for "meal"
showing 10 items of 192 documents
Pseudococcidae and Monophlebidae
2012
The families Pseudococcidae (mealybugs) and Monophlebidae include small scale insects (Coccoidea: Hemiptera) that suck out plant sap. The bodies of young instars and adult females are covered with a wax secretion, whereas adult males carry a pair of small wings. Feeding by these pests can cause premature leaf, flower, and fruit drop, reduce plant vigour and discolour tissues. In addition, they secrete honeydew upon which sooty-mould fungi grow, reducing photosynthesis and the market value of the product. Six species of Pseudococcidae, namely Planococcus citri (Risso), Pseudococcus cryptus Hempel, Ps. longispinus (Targioni Tozzetti), Ps. calceolariae (Maskell), Ps. viburni (Signoret) and Nip…
The Anagyrus (Hymenoptera: Encyrtidae) parasitoids of the obscure mealybug Pseudococcus viburni (Hemiptera: Pseudococcidae) in Spain, with descriptio…
2021
The presence of three species of the genus Anagyrus Howard (Hymenoptera: Encyrtidae) parasitizing the obscure mealybug Pseudococcus viburni (Signoret) (Hemiptera: Pseudococcidae) in agricultural ecosystems of citrus, persimmon and ornamental plants from Eastern Spain is recorded. Anagyrus aligarhensis Agarwal & Alam is recorded for the first time as parasitoid on this mealybug. Anagyrus fusciventris (Girault) is a new record for Spain. Anagyrus borrianensis sp. nov., reared as a specific primary parasitoid of this mealybug, is described and illustrated. The joint presence of Anagyrus pseudococci (Girault) and Anagyrus vladimiri Triapitsyn on citrus crops is confirmed. A key to species o…
Should I use touchscreen tablets rather than computers and mice in TDS trials?
2016
International audience; Internet technologies are increasingly used as tools in sensory analysis. Thus, it would be a natural step forward for sensory science to move beyond the laboratory, into people's homes. Therefore, working with consumer IT devices like touchscreen tablets in sensory science should be taken into consideration. Working with the intuitive concept of dominance, Temporal Dominance of Sensations (TDS) requires a non-analytical answer from the subject. Using a touchscreen tablet instead of a classic mouse could reduce the cognitive load and favor a more instinctive answer. Indeed, it was proven that touch interaction is natural and efficient, and that finger pointing is fas…
Oxygen consumption of burbot, Lota lota(L.), fed different rations of vendace, Coregonus albula L.
2000
Summary The oxygen consumption of adult burbot, Lota lota (L.), was examined to determine the effects of fasting and meal ration on oxygen consumption rates. The temperature (2.1 °C) was selected to represent ambient conditions for burbot in winter. The average pre-feeding oxygen consumption rate was 29.5 mg kg−1 h−1. Feeding affected the oxygen consumption rates since the apparent heat increment correlated significantly with the meal ration. However, the meal ration (i.e. vendace, Coregonus albula L.) did not affect the proportion of the ingested meal energy used in the apparent heat increment. When the meal ration was increased, peak oxygen consumption ranged from 1.2 to 2.2 times higher …
Satiety in face of variety: On sensory-specific satiety and perceived food variety
2013
Sensory-specific satiety (SSS) is the relative decrease in sensory pleasure derived from a specific food or drink with its consumption. Such satiation does not require ingestion, but hinges on exposure to a given flavour. As it affects meal termination, it is important in determining overall intake. Variety in a meal or dish undermines SSS and promotes consumption of the meal. In the present study, the hypothesis that the mere presentation and suggestion of food variety can undermine SSS was examined in a sample of 92 undergraduate students. All participants ate several bite-sized servings of a test food to induce SSS, but participants in the experimental group were shown another food durin…
Dynamics of Aroma Release during Cheese Consumption
2014
The influence of satiation before and after a pasta meal was studied through the evaluation of aroma release and chewing activity during the consumption of a flavored model cheese. Aroma release during cheese consumption was found to be higher after satiation than before. The difference can be explained by an increase in the duration of the chewing sequence and an increase in the chewing muscular work after satiation. However, the pulmonary flow was not affected by satiation.
Evaluation of an eHealth intervention aiming to promote healthy food habits from infancy -the Norwegian randomized controlled trial Early Food for Fu…
2019
Background Strategies to optimize early-life nutrition provide an important opportunity for primary prevention of childhood obesity. Interventions that can be efficiently scaled-up to the magnitude needed for sustainable childhood obesity prevention are needed. The objective of this study was to evaluate the effects of an eHealth intervention on parental feeding practices and infant eating behaviors. Methods The Norwegian study Early Food for Future Health is a randomized controlled trial. Parents were recruited via social media and child health clinics during spring 2016 when their child was aged 3 to 5 months. In total 718 parents completed a web-based baseline questionnaire at child age …
Novel yeast extract is superior to colloidal oatmeal in providing rapid itch relief
2020
Background Approximately, 13.5% of the population suffers from chronic itch. Many cosmetic and pharmaceutical treatments for itch are available; however, cosmetic treatments are not reliably effective and most pharmaceutical formulations carry the risk of adverse events with chronic use. Aims Previously, we have reported a novel extraction process of Saccharomyces cerevisiae, that is, Baker's yeast. The extract obtained from the novel process demonstrates superior anti-itch properties compared to other yeast extracts. In our previous study, we demonstrated that, after 30 minutes, the extract significantly reduced itch when compared to a placebo lotion (P = .002). Methods In the present stud…
Acute Toxicity of Experimental Fertilizers Made of Spent Coffee Grounds
2017
Sustainable agriculture places new demands on agricultural practice and, in particular, plant protection treatments and fertilization. Therefore, an increase in demand for organic fertilizers of good quality is expected. In particular, the organic matter contained in the waste of the food industry or generated in households, in the absence of contamination, can be used for the production of “fertilizer”, which could be used in organic crop production. The paper presents basic characteristics of tested mixtures and the results of testing for acute toxicity of the mixture made from spent coffee grounds (SCG) modified with ash arising from the low-temperature combustion of biomass or magnesium…
Acute toxicity of experimental fertilizers made of blood meal, spent coffee ground and biomass ash
2017
Abstract The study presents the results of research on the acute toxicity of a fertilizer formulas made of spent coffee ground (SCG) with addition of ash from low-temperature combustion of biomass or ash with an admixture of magnesium sulphate and blood meal. The experimental fertilizer formulas included also rape oil used as a plasticizer for controlling the nutrients release from the fertiliser. Mustard (Sinapis alba L.), oats (Avena sativa sp. L.), cucumber (Cucumis sativus L.) and cress (Lepidium sativum L.) were used as test plants species in the experiment. The toxicity tests were performed using a standard procedure of 72 h with the use of Phytotoxkit microbiotest and fertilizer appl…