scholarly journals Effects of cold exposure on Tenebrio molitor (Coleoptera: Tenebrionidae) pupal period, proportion of adult emergence, weight and deformation percentage

2019 ◽  
Vol 30 (1) ◽  
pp. 43-48
Author(s):  
Evrim Sönmez ◽  
Yeşim Koç
Keyword(s):  
Wheat Flour ◽  
Cold Exposure ◽  
Low Temperatures ◽  
Life History Traits ◽  
Adult Emergence ◽  
Adult Weight ◽  
Whole Wheat Flour ◽  
Pupal Period ◽  
Whole Wheat ◽  
Coleoptera Tenebrionidae

Low temperatures affect many life history traits of insects. The purpose of this study was to assess the effects of duration of cold exposure on the length of Tenebrio molitor’s pupal period, proportion of adult emergence, adult weight and proportion of deformed adults. The trials were conducted in a laboratory in constant conditions with wheat flour and whole-wheat flour meal were used as food. Cold-exposed groups were achieved by exposing pupae taken on the first day after pupation for 1, 3, 5, 10 and 15 days at +4 °C. The results showed that as the period of cold increased, pupal period extended and proportion of deformed adults increased whereas there were no or less straightforward effects on adult weights and proportion of emerged adults, respectively

scholarly journals Population Growth and Development of the Khapra Beetle (Coleoptera: Dermestidae), on Different Sorghum Fractions

2020 ◽  
Author(s):  
Evagelia Lampiri ◽  
Christos G Athanassiou ◽  
Frank H Arthur
Keyword(s):  
International Trade ◽  
Relative Humidity ◽  
Population Growth ◽  
Wheat Flour ◽  
Growth And Development ◽  
Larval Mortality ◽  
Adult Emergence ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Khapra Beetle

Abstract A series of tests was performed to examine the development ability of Trogoderma granarium Everts on six different sorghum milling fractions: bran, shorts, coarse grits, fine grits, red dogs, and flour. In the first bioassay, 20 adults and 20 g of each fraction were placed in vials of 60 ml at 30°C and 60% relative humidity for a period of 65 d. In the second part of the experiment, a neonate larva (1-d old) was placed in vials with 1 g of each fraction and exposed at 25, 30, and 32°C until adult emergence. Significantly more live larvae were found in bran compared with flour and to the two grain controls (soft wheat and whole wheat flour), where most dead adults were recorded. The increase in temperature reduced both the time to adult emergence and larval mortality before the appearance of the first adult. Developmental times ranged between 25.5 and 37.5 d, and 23.2 and 29.0 d for 30 and 32°C, respectively. At 25°C, larvae in the milling fractions did not reach 100% adult emergence even after almost 3 mo. However, the first adult appeared in the shorts fraction at all temperatures tested. Our results show that all sorghum milling fractions support the development of T. granarium and that the optimal temperatures for growth and development are 30 and 32°C. These results also have important implications for phytosanitary regulations and international trade, given the quarantine restrictions on this insect.

scholarly journals Effect of Ephestia kuehniella (Lepidoptera: Pyralidae) Larval Diet on Egg Quality and Parasitism by Trichogramma brassicae (Hymenoptera: Trichogrammatidae)

2019 ◽  
Vol 19 (4) ◽  
Author(s):  
Yasaman Moghaddassi ◽  
Ahmad Ashouri ◽  
Ali Reza Bandani ◽  
Norman C Leppla ◽  
Paul D Shirk
Keyword(s):  
Wheat Flour ◽  
Egg Quality ◽  
Adult Emergence ◽  
Ephestia Kuehniella ◽  
Production Costs ◽  
Standard Diet ◽  
Larval Diet ◽  
Trichogramma Brassicae ◽  
Whole Wheat Flour ◽  
Whole Wheat

Abstract Trichogramma spp., among the most common parasitoids used for augmentation biological control, often are mass-reared on eggs of the Mediterranean flour moth, Ephestia kuehniella (Zeller). To evaluate removal of nutritional components from the E. kuehniella larval diet and reduce production costs, colonies were maintained using one of three diets: a standard diet consisting of eight ingredients, a reduced diet containing whole wheat flour, glycerol, and Brewer’s yeast, or a third minimal diet of only whole wheat flour. The standard diet sustained the fastest larval development, female pupae with the greatest mass, the highest level of adult emergence, and production of the most eggs per female. Eggs from moths reared as larvae on the standard or reduced diet had equivalent mass, length, and percent hatch. Females from larvae fed the minimal diet produced eggs with the least mass that were shorter and had the lowest percent hatch. Eggs from the three E. kuehniella colonies were exposed separately to Trichogramma brassicae Bezdenko females to determine their acceptance for oviposition. More of the eggs from the standard diet were parasitized by the females, eggs from the reduced and minimal diets being less acceptable. The percent emergence of the parasitoids was the same regardless of diet; however, the largest wasps emerged from the standard diet eggs and a greater proportion of them were females. Consequently, the standard E. kuehniella larval diet resulted in the highest rate of reproduction and robust eggs that produced superior T. brassicae wasps.

scholarly journals The Bread Making Qualities of Bread Dough Supplemented with Whole Wheat Flour and Treated with Enzymes

2017 ◽  
Vol 23 (3) ◽  
pp. 403-410 ◽  
Author(s):  
Koki Matsushita ◽  
Dennis Marvin Santiago ◽  
Tatsuya Noda ◽  
Kazumasa Tsuboi ◽  
Sakura Kawakami ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bread Making ◽  
Bread Dough ◽  
Whole Wheat Flour ◽  
Whole Wheat

Extrinsic vs intrinsic labeling of the calcium in whole-wheat flour

1992 ◽  
Vol 55 (2) ◽  
pp. 452-454 ◽  
Author(s):  
C M Weaver ◽  
R P Heaney ◽  
B R Martin ◽  
M L Fitzsimmons
Keyword(s):  
Wheat Flour ◽  
Whole Wheat Flour ◽  
Whole Wheat

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

scholarly journals Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour

2019 ◽  
Vol 2019 ◽  
pp. 1-12 ◽  
Author(s):  
Min Jeong Kang ◽  
Mi Jeong Kim ◽  
Han Sub Kwak ◽  
Sang Sook Kim
Keyword(s):  
Particle Size ◽  
Wheat Flour ◽  
Water Solubility ◽  
Principal Component ◽  
Hammer Mill ◽  
Particle Sizes ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Milling Method ◽  
Dough Extensibility

The aim of the present study was to investigate the influence of milling methods (jet mill (JM) and hammer mill (HM)) and wheat cultivars (Keumkang (K), Jokyung (J), and Anzunbaengi (A)) on physicochemical and dough properties of whole-wheat flour (WWF). The color, particle size, starch damage (SD), falling number (FN), water absorption index (WAI), water solubility index (WSI), pasting and Mixolab® properties, and dough extensibility of WWF were measured. Significant differences were observed in proximate compositions as well as in color, particle size, FN, and WAI between the distinct milling methods and cultivars (p<0.001). The particle sizes of each cultivar milled with a HM (K: 188.5 µm; J: 115.7 µm; A: 40.34 µm) were larger than those milled with a JM (K: 41.8 µm; J: 50.7 µm; A: 20.8 µm). The final viscosity of WWF milled with a HM (K: 1304 cP; J: 1249 cP; A: 1548 cP) was higher than that of cultivars milled with a JM (K: 1092 cP; J: 1062 cP; A: 994 cP). Dough extensibility and resistance to extension also differed among the cultivars, and the C2 Mixolab® parameter (an indicator of protein weakening) was influenced by the milling method. Overall, results from principal component analysis showed that, among the three cultivars, Keumkang WWF was the most affected by the milling method.

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