Pathogenicity of three species of entomopathogenic nematodes to some major stored-product insect pests

Entomopathogenic nematodes (Nematoda: Heterorhabditidae and Steinernematidae) are commonly used biological control agents of insects in cryptic habitats, but their potential for suppressing stored-product insects in these habitats has not been explored previously. Here, we provide data from the first step in a program to evaluate entomopathogenic nematodes in the genus Steinernema as biological control agents of stored-product pests by determining their pathogenicity to some of the major stored-product pest species. When evaluated against larvae, pupae and adults of six pest species (Plodia interpunctella, Ephestia kuehniella, Oryzaephilus surinamensis, Tenebrio molitor, Tribolium castaneum, and Trogoderma variabile), and the adults of two additional pest species (Sitophilus oryzae and Rhyzopertha dominica), Steinernema riobrave was either the most pathogenic or of similar pathogenicity compared to S. carpocapsae and S. feltiae. A dose of 10 infective juveniles of S. riobrave caused 80% or higher mortality against larvae of P. interpunctella, E. kuehniella, T. castaneum, and O. surinamensis, pupae of T. castaneum and T. molitor, and adults of T. molitor and the two moth species. All stages of Trogoderma variabile exhibited 70% or higher mortality. Adults of S. oryzae and R. dominica exhibited low susceptibility with 15% and 35% mortality, respectively. On the basis of these results, S. riobrave was selected for further evaluation under more field-like conditions.     

An investigation of sugar extraction methods and the use of microwave power for date syrup processing: efficiency and color related considerations.

This study investigates the effect of extraction methods on the color of date syrup and the potential use of microwave power for syrup processing. Sugar solutions were extracted from dates by boiling, soaking and blending. Color and sugar content of the extracted solutions were measured, and the percentage of sugar extracted form the total fruit sugar determined. Boiling was found to be the most efficient method of extraction whereby 74% of total samples sugar was extracted. In contrast, only 54.2% of fruit sugar was extracted by blending and 42% by soaking. In addition, solutions extracted by soaking and blending had a foaming problem in the subsequent concentration process. The extraction method had no effect on the product final color. The extracted solution was concentrated using two heating methods: conventional and microwave heating at a 600 W capacity and a frequency of 2450 MHz applied at three power levels: 10, 7, and 6. In the heating process, 180 minutes were needed to achieve a 77% degrees Brix using convective heating, while it took 81, 138, and 166 minutes of microwave heating at power level 10, 7, and 6, respectively to achieve the same concentration. Water activity of the syrup was measured within a sugar content range of 50 to 80% degrees Brix and the sugar concentration at which the product is shelf stable was determined at 76%.     

Method to Characterize the Air Flow and Water Removal Characteristics During Vacuum Dewatering. Part II—Analysis and Characterization

This is part II of a study reported earlier on a method to characterize the air flow and water removal characteristics during vacuum dewatering. This article presents experimental data and analysis of results from the use of a cyclically actuated vacuum dewatering device for removing moisture from wetted porous materials such as paper with the intermittent application of vacuum and accompanying air flow though the material. Results presented include sheet moisture content as a function of residence time and hence water removal rate under a variety of process conditions. Also, experimental results on air flow through the wet porous structure and hence the role and importance of air flow during vacuum dewatering are presented. Vacuum dewatering process conditions include exit solids content between 11 and 20% solid under applied vacuum conditions of 13.5 to 67.7 kPa (4 to 20 in. Hg). Regression analysis indicated that the exit sheet moisture content exhibited a nonlinear relationship with residence time with exit solids reaching a plateau after a certain residence time. Final moisture content correlated linearly with the average overall flow rate of air through the paper sample and the basis weight of the material.     

Recovery of second-order optical nonlinearity in annealedproton-exchanged LiNbOx

The second-order nonlinear coefficients measured in proton-exchanged LiNbO₃ as a function of annealing time are discussed. Measurements of reflected second-harmonic power indicate that the second-order nonlinear coefficient d₃₃ is reduced to 60% of the bulk value as a result of proton exchange in pure benzoic acid. It is also shown that annealing restores the d-coefficients to almost the original value of the virgin crystal. For example, recovery to ~90% of the bulk value was obtained for a sample with a 0.3-μm-bulk proton-exchanged layer, annealed for 10 h at 350°C     

Microstructural developments in Mg-Ti-PSZ systems

The microstructure of titania-added Mg-partially-stabilized zirconia (PSZ) is dramatically influenced by thermal treatments. Effects of various sintering, heat-treatment and thermal shock cycling parameters on the microstructure of the Mg-Ti-PSZ system are described. Conditions favourable for the growth of needle-like Ti-rich reinforcements in highly thermalshock-resistant Mg-Ti-PSZ ceramics are identified. TiO₂ seems to play a catalytic role in the formation of Zr-rich networks during high-temperature (1700°C) sintering of the Mg-Ti-PSZ system, quite similar to those found in Mg-PSZ, heat-treated above 1300 °C.     

MEASUREMENT OF COEFFICIENTS FOB SIMULTANEOUS HEAT AND MASS TRANSFER IN FOOD PRODUCTS

Two experimental devices were designed and built to determine four coefficients K_T K_M D_M D (or δ_T = D_T / D_M occurring in simultaneous heat and mass transfer equations, where,K _T and D_M are thermal conductivity and moisture diffcusivity respectively, D_T ( or δ _T is temperature gradient Induced moisture migration coefficient and K_M is moisture gradient Induced heat transfer coefficient. Three food materials, i.e. potato, bread dough and bread, were tested. From this study, it was found that the value of 5 was higher for low density food materials, such as bread, than for high density materials, such as potato. The coefficient & measures moisture migration contribution due to temperature gradient within the material. The average values of δ _T for potato, bread dough and bread were 0.0014, 0.0059 and 0.0127 per °C, respectively. The contribution of temperature gradient to the overall moisture migration is negligible In high density materials. However, this contribution may be important in the moisture migratlon analysls for low density materials. The moisture gradient induced heat transfer coefficient % as found to be negligible for the materials tested in this study     

Effect of sintering zirconia with calcia in very low partial pressure of oxygen

Samples of zirconia containing 0, 8 and 15 mol % calcia were sintered in very low partial pressure of oxygen ( 10^–6 Pa) and the resulting phases, lattice parameters and electrical conductivity studied. The cubic phase was found to be partially stabilized in the calcia-free samples while complete stabilization occurred in the samples containing 8 and 15 mol calcia. The lattice parameter of the cubic phase showed dependence on the calcia content and the concentration of vacancies at the anion sites. The concentration of these vacancies in the calcia-containing samples is estimated to be 21 % and is limited by the appearance of metallic zirconium located in isolated pockets. Electrical conductivity measurements also indicated that the metallic phase was not continually connected. A peak and a minimum in the conductivity-temperature plot are believed to be due to the removal of excess oxygen vacancies introduced during sintering.     

Tensor Clustering for Rendering Many‐Light Animations

Rendering animations of scenes with deformable objects, camera motion, and complex illumination, including indirect lighting and arbitrary shading, is a long‐standing challenge. Prior work has shown that complex lighting can be accurately approximated by a large collection of point lights. In this formulation, rendering of animation sequences becomes the problem of efficiently shading many surface samples from many lights across several frames. This paper presents a tensor formulation of the animated many‐light problem, where each element of the tensor expresses the contribution of one light to one pixel in one frame. We sparsely sample rows and columns of the tensor, and introduce a clustering algorithm to select a small number of representative lights to efficiently approximate the animation. Our algorithm achieves efficiency by reusing representatives across frames, while minimizing temporal flicker. We demonstrate our algorithm in a variety of scenes that include deformable objects, complex illumination and arbitrary shading and show that a surprisingly small number of representative lights is sufficient for high quality rendering. We believe out algorithm will find practical use in applications that require fast previews of complex animation.