scholarly journals Effect of Some Compounds on the α- Amylase Isoenzymes Activity purified from Abena -48 Wheat Flour Treated by Tribolium Confusum

2005 ◽  
Vol 17 (1) ◽  
pp. 26-35
Author(s):  
Sameera Al-Katib
Keyword(s):  
Wheat Flour ◽  
Tribolium Confusum ◽  
Amylase Isoenzymes

THE EGG-PRODUCING CAPACITY OF POPULATIONS OF TRIBOLIUM CONFUSUM DUV. AS AFFECTED BY INTENSIVE CANNIBALISTIC EGG-CONSUMPTION

1938 ◽  
Vol 16d (10) ◽  
pp. 300-306 ◽  
Author(s):  
John Stanley
Keyword(s):  
Wheat Flour ◽  
Egg Production ◽  
Wheat Germ ◽  
Tribolium Confusum ◽  
Growth Substances ◽  
Whole Wheat Flour ◽  
Egg Consumption ◽  
Whole Wheat ◽  
Large Numbers ◽  
Ground Wheat

Experiments are described in which adults of Tribolium confusum Duv. are maintained at 27 °C., and 75% relative humidity in four different flour media: (a) ordinary whole wheat flour sifted through 76-mesh bolting cloth, (b) similar flour with from 30 to 135 Tribolium eggs per gm., (c) sifted whole wheat flour plus 3% of finely ground wheat germ and (d) flour plus germ plus eggs.It is shown that when large numbers of eggs are eaten, there is a serious decline in egg production unless wheat germ in excess is also present. This is believed to be due to a scarcity of certain accessory growth substances found in wheat germ but not to the same extent in eggs. When ground wheat germ is present, the beetles seem to do somewhat better in the presence of eggs, possibly because of a better water supply, obtained from the eggs.

scholarly journals NUTRITIONAL STUDIES ON THE CONFUSED FLOUR BEETLE, TRIBOLIUM CONFUSUM DUVAL

1924 ◽  
Vol 6 (5) ◽  
pp. 565-585 ◽  
Author(s):  
Royal N. Chapman
Keyword(s):  
Wheat Flour ◽  
Rice Flour ◽  
Tribolium Confusum ◽  
Sudden Increase ◽  
Flour Beetle ◽  
Larval Stages ◽  
Mass Cultures ◽  
Living Organisms ◽  
Nutritional Studies ◽  
Confused Flour Beetle

The confused flour beetle (Tribolium confusum) was chosen for this study because it lives in a food which ordinarily contains no living organisms. The death rates are greater in cultures which are handled daily than in those which are not handled but when all are handled alike the results are comparable. The results from experiments with individual beetles in various kinds of flour were plotted with instars (larval stages) on the ordinate and time in days on the abscissa, using the results from control experiments in wheat flour to determine the length of the various instars from an "x = y" formula. The curves of development were found to be straight lines throughout all but the last instar. The curve for the last instar during which the larva transformed deviated from the straight line in certain foods, notably rice flour. When mass cultures were used the death and transformation curves were plotted for each synthetic food. A comparison of the curves from wheat flour and the synthetic foods shows that the first parts of the curves are very much alike in all cases and that a few resemble the control in every respect except that the transformation curve has been moved back for a considerable time. The death curves for the mass cultures are not smooth but show sudden increase in death at approximately the times of molting. These curves may therefore be compared with the records from individual beetles.

scholarly journals Repellency of Indigenous Plant, Bhant (Clerodendron Viscosum Vent.) Leaf on Tribolium Confusum Duval

1970 ◽  
Vol 43 (2) ◽  
pp. 267-272 ◽  
Author(s):  
MM Husain ◽  
MR Hasan
Keyword(s):  
Key Words ◽  
Wheat Flour ◽  
Tribolium Confusum ◽  
Indigenous Plant ◽  
Food Media

Repellent response of Bhant (Clerodendron viscosum Vent) to the larvae and adults of Tribolium confusum was studied. Results indicated that both the larvae and adults were repelled by contact with different food media when mixed with Bhant leaf dusts at with 100, 500, 1000 and 2000 ppm of wheat flour. Key words: Repellency, Bhant, Larvae, Adults, Food media, Leaf dustsDOI: 10.3329/bjsir.v43i2.971  Bangladesh J. Sci. Ind. Res. 43(2), 267-272, 2008

Method of establishing the period of maturation of wheat flour by the value of acid number of fat

2019 ◽  
pp. 49-51
Author(s):  
L.G. Priezzheva ◽  
◽  
V.F. Sorochinskiy ◽  
I.A. Verezhnikova ◽  
S.K. Kolomiec ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Acid Number

Determination of the rational dosage of hydrolyzed lecithin VEROLEC HE-60 in the production of wheat flour bread

2020 ◽  
Vol 29 (9) ◽  
pp. 47-49
Author(s):  
E.B. Barabashov ◽  
◽  
L.A. Revina ◽  
E.I. Ponomareva ◽  
S.I. Lukina ◽  
...  
Keyword(s):  
Wheat Flour

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

Influence research of yams powder on properties of the dough and quality factors of bakery products from wheat flour

2019 ◽  
Vol 28 (1) ◽  
pp. 49-52
Author(s):  
V.A. K. Sagi ◽  
◽  
G.G. Yusupova ◽  
E.V. Nevskaya ◽  
◽  
...  
Keyword(s):  
Wheat Flour ◽  
Bakery Products ◽  
Quality Factors

THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR

2019 ◽  
Vol 1 (1) ◽  
pp. 8
Author(s):  
Subekah Nawa Kartikasari ◽  
Puspita Sari ◽  
Achmad Subagio
Keyword(s):  
Wheat Flour
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