EVALUACION DE LA DINAMICA POBLACIONAL DE RHYNCHOPHORUS PALMARUM EN PALMA AFRICANA CON CUATRO TIPOS DE ATRAYENTES AZANZA MARTINEZ DERIAN ANDRES

2019 ◽  
Vol 2 (3) ◽  
pp. 59-76
Author(s):  
Alfredo Lesvel Castro Landin ◽  
William Merchán García ◽  
Alfredo Valverde Lucio ◽  
Carlos Castro Piguave ◽  
Washington Narvaez Campana
Keyword(s):  
Population Dynamics ◽  
Experimental Design ◽  
Research Evaluation ◽  
Pheromone Traps ◽  
Adult Control ◽  
La Palma ◽  
Palm Weevil ◽  
Rhynchophorus Palmarum ◽  
Adult Insect ◽  
Randomized Experimental Design

La investigación evaluación de la dinámica poblacional del picudo de la palma (Rhynchophorus palmarum) en palma africana con cuatro tipos de atrayentes, tuvo como objetivos determinar la dinámica poblacional del picudo de la palma africana y evaluar el uso de cuatro tipos de atrayentes para el control de adultos del picudo. La metodología permitió utilizar un diseño experimental completamente aleatorizado y la variable evaluada fue  número de insectos adultos capturados por trampa cada siete días. Los resultados permiten concluir que la dinámica poblacional del picudo en palma africana indica que la mayor captura se obtuvo el 6 de julio con 383 capturas de insectos adultos y con tendencia a la baja hasta la evaluación cinco que fue efectuada el 3 de agosto donde se capturaron 239 insectos adultos; pero posteriormente en la siguiente evaluación se obtuvo un incremento de captura de insectos, lo que indica que es muy variada la fluctuación poblacional del picudo; además que el uso de cuatro tipos de atrayentes para el control de adultos del picudo, indica que la mayor captura en las siete evaluaciones efectuadas se presentó donde se utilizó las trampas con feromonas y ubicadas cada 300 metros de distancia con capturas ubicadas por trampa entre 18,00 y 28,75 insectos adultos capturadas cada 7 días.Palabras claves: etología, trampas, monitoreo, capturaSUMMARYThe research evaluation of the population dynamics of the palm weevil (Rhynchophorus palmarum) in African palm with three types of attractants, had as objectives to determine the population dynamics of the palm weevil and to evaluate the use of three types of attractants for the control of weevil adults. The methodology allowed us to use a completely randomized experimental design and the variable evaluated was the number of adult insects captured pro trap every seven days. The results allow us to conclude that the population dynamics of the palm weevil in African palm indicates that the highest catch was obtained on July 6 with 383 adult insect captures and with a downward trend until the five evaluation that was made on August 3 where they were captured. 239 adult insects; but later in the following evaluation an increase of insect capture was obtained, which indicates that the population fluctuation of the weevil is very varied; In addition, the use of three types of attractants for adult control of the weevil indicates that the largest catch in the seven evaluations carried out was where pheromone traps were used and located every 300 meters away with catches located by trap between 18,00 and 28.75 adult insects captured every 7 days.Keywords: ethology, traps, monitoring, capture

PENGARUH KONSENTRASI RAGI Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP KUALITAS CUKA TOMI-TOMI (Flacourtia inermis)

2015 ◽  
Vol 4 (2) ◽  
pp. 50-55
Author(s):  
Sandra J Nendissa ◽  
Rachel Breemer ◽  
Nikholaus Melamas
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Experimental Design ◽  
Total Dissolved Solids ◽  
Total Sugar ◽  
Dissolved Solids ◽  
Randomized Experimental Design ◽  
Two Factors ◽  
Four Levels

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

scholarly journals Cultivation of gerbera irrigated with treated domestic effluents

2010 ◽  
Vol 14 (6) ◽  
pp. 582-588 ◽  
Author(s):  
Lisânea M. O. Damasceno ◽  
Aderson S. de Andrade Júnior ◽  
Hans R. Gheyi
Keyword(s):  
High Temperature ◽  
Experimental Design ◽  
Relative Humidity ◽  
Plant Development ◽  
Leaf Growth ◽  
Treated Wastewater ◽  
Nutritional Requirements ◽  
Randomized Experimental Design ◽  
Growth Production ◽  
Domestic Effluents

This paper evaluates the nutritional impact on growth, production and quality variables of gerbera crop when fertigated with treated domestic effluents. An experiment was carried out in greenhouse at the Embrapa Meio-Norte in Teresina, in the State of Piauí, Brazil, from July to October 2007. A completely randomized experimental design with five treatments and five replications was adopted. The treatments investigated were T1 - 100% of water and nutritional requirements of crop were met with chemical fertigation (N e K2 O); T2 - 25% volume of water through fertigation and 75% treated wastewater effluents (TWE); T3: 50% volume of water through fertigation and 50% TWE; T4: 75% volume of water with fertigation and 25% TWE; and T5 - 100% volume of water supplied through TWE. Leaf growth and plant development were favored by the application of 50% fertigation and 50% TWE (T3). As for commercial requirements, the best results for number of flowers were obtained with T4. However, concerning quality, T2 produced flowers in July and August with longer stems, but in the months of September and October, no treatment achieved this standard due to high temperature and low relative humidity of the air in the region.

scholarly journals Microbiota indigenous milk, mesophilic lipolytic and proteolytic colonial cheese matured, produced at different times of the year

2017 ◽  
Vol 18 (4) ◽  
pp. 549-559
Author(s):  
Elisângela Borsoi Pereira ◽  
Magali Soares dos Santos Pozza ◽  
Paula Martins Olivo ◽  
Osmar Dalla Santa ◽  
Suzana da Cruz Pires ◽  
...  
Keyword(s):  
Weight Loss ◽  
Lactic Acid ◽  
Experimental Design ◽  
Relative Humidity ◽  
Water Activity ◽  
Cultural Importance ◽  
The Third ◽  
Randomized Experimental Design ◽  
Double Factorial ◽  
Production Period

SUMMARY Cheese is the oldest form of preserving milk nutrients having nutritional, economic and cultural importance. The objective of this study was to identify the best time of the year for production, and period, in months, for maturation of traditional colonial cheese, through analysis of water activity, weight loss and counts of lactic acid, mesophilic microorganisms—proteolytic and lipolytic. Records of temperature and relative humidity (RH) were maintained. A completely randomized experimental design was used in a double factorial scheme, considering production periods and maturation times. For all production periods evaluated, there was a significant reduction in the periods for water activity values. The counts of lactic acid bacteria ranged from 104 to 109 CFU/g. There was also stability in the number of colonies for lipolytic mesophilic microorganisms, until the third month of maturation. Low counts of proteolytic mesophiles were observed for the samples produced in May and June (5.70 and 5.53 log), respectively. The production period for the months of May and June corresponding to RH of 80% and average temperatures of 15°C were the most effective for production. Due to the presence of Listeria, it is recommended to respect the minimum time of 60 days of maturation for commercialization.

scholarly journals Collection season and auxin treatment in the propagation by cuttings of mandarin hybrids

2016 ◽  
Vol 46 (2) ◽  
pp. 215-221 ◽  
Author(s):  
Andrés Iván Prato Sarmiento ◽  
Paulo Vitor Dutra de Souza ◽  
Sergio Francisco Schwarz
Keyword(s):  
Experimental Design ◽  
Vegetative Growth ◽  
Late Spring ◽  
Indolebutyric Acid ◽  
Rooted Cuttings ◽  
Exogenous Application ◽  
Auxin Treatment ◽  
Randomized Experimental Design

ABSTRACT Propagation by cuttings is an alternative for obtaining citrus rootstocks. The exogenous application of indolebutyric acid (IBA), cutting collection season and genotypes used may affect the rooting and vegetative growth of citrus rootstocks cuttings. Two experiments were conducted to study the influence of these factors. In the first one, semi-hardwood cuttings from the 'Sunki' mandarin hybrids H49 and H77 were collected in the fall and late spring of 2013 and treated with IBA (0 mg L-1, 1,500 mg L-1 and 3,000 mg L-1). For each collection season, a 2 x 3 (two genotypes x three IBA concentrations) factorial scheme was adopted, in a randomized blocks design. In the second experiment, the development of cuttings that rooted in the late spring was evaluated until grafting. In this case, a completely randomized experimental design was adopted, with the hybrids H49 and H77. The IBA treatments positively influenced rooting and number of roots only in the fall collection, peaking at 23.3 % of rooted cuttings. In the late spring collection, rooting was close to 100 %, with the IBA treatment being unnecessary. Around 50 % of cuttings from the 'Sunki' mandarin hybrids were ready for grafting at 14 months after cutting.

Randomized Experimental Design

2013 ◽  
pp. 1620-1620
Author(s):  
Kristine M. Molina ◽  
Kristine M. Molina ◽  
Heather Honoré Goltz ◽  
Marc A. Kowalkouski ◽  
Stacey L. Hart ◽  
...  
Keyword(s):  
Experimental Design ◽  
Randomized Experimental Design

scholarly journals Pengaruh Substitusi Tepung Ubi Jalar Ungu Terhadap Karakteristik Kue Kering

2018 ◽  
Vol 7 (1) ◽  
pp. 30-35
Author(s):  
Helen C.D. Tuhumury ◽  
La Ega ◽  
Nuram Keliobas
Keyword(s):  
Chemical Composition ◽  
Experimental Design ◽  
Sweet Potato ◽  
Wheat Flour ◽  
Anthocyanin Content ◽  
Potato Flour ◽  
Nutritional Content ◽  
Randomized Experimental Design ◽  
Sweet Potato Flour ◽  
Purple Sweet Potato

The objective of the study was to determine the concentation ratio between purple sweet potato flour and wheat flour in order to produce purple sweet potato cookies having particular nutritional content and preffered by consumers. A completely randomized experimental design was applied in this study. One experimental factor which was ratio of purple sweet potato flur and wheat flour consisting five level of treatments, was as signed i,e 100%: 0%, 80:20%, 60%:40%, and 20%: 80% respectively. Variables measured were chemical composition (protein, fat, moisture, anthocyanin content) and sensory properties (colour, taste, texture, overall likeness). Results showed that most variables were influenced by the ratio of sweet potato flour and wheat flour, excluding moisture content. The ratio of 80% sweet potato flour : 20% wheat flour resulted in cookies with good characteristics and mostly preffered by parelists. Anthocyamin content of this particular cookies (80%: 20%) was similar to that of sweet potato flour.  Keywords: cookies, purple sweet potato flour, wheat flour   ABSTRAK  Penelitian ini bertujuan untuk menentukan konsentrasi tepung ubi jalar ungu dan tepung terigu yang tepat untuk menghasilkan kue kering ubi jalar ungu dengan kandungan gizi tertentu dan disukai. Rancangan yang digunakan adalah rancangan acak lengkap yang terdiri satu faktor dengan lima taraf perlakuan yaitu : Perbandingan tepung ubi jalar ungu dan tepung terigu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%. Peubah yang di amati adalah komposisi kimia (penentuan kadar protein, kadar lemak, kadar air, kandungan antosianin) dan uji organoleptik (warna, rasa, tekstur, tingkat kesukaan). Hasil penelitian menunjukan bahwa perlakuan perbadingan tepung ubi jalar ungu dan tepung terigu mempengaruhi peubah-peubah yang diamati, sedangkan untuk kadar air tidak berbeda nyata. Berdasarkan hasil penelitian perlakuan perbandingan tepung ubi jalar ungu dan tepung terigu 80% : 20% dapat menghasilkan kue kering yang terbaik dan disukai. Kandungan antosianin kue kering ubi jalar dengan formulasi 80 : 20% tidak berbeda jauh dengan kandungan antosianin tepung ubi jalar. Kata kunci: kue kering, tepung terigu, tepung ubi jalar ungu

scholarly journals Karakteristik Kimia Food Bar Puree Pisang Tongka Langit (Musa trogodytarum) dengan Penambahan Kenari (Canarium indicum L.)

2019 ◽  
Vol 8 (2) ◽  
pp. 48-52
Author(s):  
Vita N Lawalata ◽  
Illonkha Maatoke ◽  
Gilian Tetelepta
Keyword(s):  
Experimental Design ◽  
Protein Content ◽  
Research Result ◽  
Fat Content ◽  
Snack Food ◽  
Randomized Experimental Design ◽  
Four Levels ◽  
Carbohydrate Contents ◽  
Better Than ◽  
Blended Food

Food bar is high caloric food made from blended food, enriched with nutrients, then formed into a compact bar shape. It is usually consumed either as breakfast or as snack food and is better than cakes or chocolates. This study was aimed to characterize the effect of canarium nut addition on the making of banana puree food bar. A completely randomized experimental design with four levels of treatments, i.e. 0%, 5%, 10% and 15% was applied in this research. Result showed that banana puree food bar with canarium nut addition caused not only a decrease in moisture, ash, and carbohydrate contents of 3.96%, 0.1%, and 2.6% but also an increase in protein content and fat content of 1.99% and 4.68%, respectively. Keywords: canarium nut, food bar, Musa troglodytarum, puree, tongka langit banana   ABSTRAK Food bar merupakan produk pangan berkalori tinggi yang dibuat dari campuran bahan pangan (blended food), diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak (a food bar form). Food bar biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan), food bar merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat. Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan penambahan kenari 0%, 5%, 10%, 15%. Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yaitu 3,96%, 0,1%, 2,6% dan peningkatan kadar protein sebesar 1,99% dan lemak 4,68%. Kata kunci: food bar, kenari, pisang tongka langit, puree, Musa troglodytarum

scholarly journals Rancangan Eksperimen-Kuasi

2019 ◽  
Vol 27 (2) ◽  
pp. 187 ◽  
Author(s):  
T Dicky Hastjarjo
Keyword(s):  
Experimental Design ◽  
Experimental Methods ◽  
Professional Psychology ◽  
Control Group ◽  
Regression Discontinuity Design ◽  
Specific Design ◽  
Series Design ◽  
Randomized Experimental Design ◽  
Study Programs ◽  
Quasi Experimental

 Many studies in master psychology and professional psychology study programs used quasi-experimental methods, but there was no reference regarding quasi-experiments written in Indonesian. This article will fill in the blanks on reference to quasi-experimental methods. The article explains quasi-experimental design or non-randomized experimental design. According to Campbell quasi experimental design is divided into four types, namely (a) quasi-experimental design without control group or pretest, b) quasi experimental design with control group and pretest, c) time series design, and d) regression discontinuity design. Each type was broken down into a more specific design.

scholarly journals Performance and Egg Qualities of Isa-Brown Layers Fed Different Quantities of Feed at Varying Feeding Frequencies

2020 ◽  
Vol 8 (4) ◽  
pp. 864-872
Author(s):  
Muyiwa Adegbenro ◽  
Abiodun S. Ajidara ◽  
Stephen G. Modupe ◽  
Gbenga E. Onibi
Keyword(s):  
Experimental Design ◽  
Laying Hens ◽  
Conversion Ratio ◽  
Feed Conversion Ratio ◽  
Egg Mass ◽  
Feed Conversion ◽  
Laying Performance ◽  
Net Profit ◽  
Randomized Experimental Design ◽  
Poultry Farmers

Most poultry farmers in Nigeria feed their laying birds twice a day with one bag of 25 kg to 200 layers which translate to 125g/bird/day, while very few feed once or thrice a day and there has been little or no documentation on how many times laying hens should be fed in a day to optimize profit. Thus, this study was designed to investigate the performance and egg qualities of Isa-Brown layers fed different quantities of feed at varying feeding frequencies. Three hundred and sixty (360) 16-weeks in-lay Isa-Brown layers were used in this trial. The treatment consisted of 95g, 105g, 115g, and 125g of feed per day at varying frequencies of once, twice and thrice per day. The birds were housed in California type cages, 3 birds per cage unit, 5 cage units per replicate, and 6 replicates per treatment. A completely randomized experimental design with a 4x3 factorial was adopted. Results at the end of the trial showed that bird fed 115g of feed twice per day had the highest percentage hen-day production (85.24%), highest egg mass (56.69g) and best feed conversion ratio (1.96) while lowest percentage hen-day production (62.02%) and lowest egg mass (39.22g) were observed in hen fed 95g of feed thrice per day and worst feed conversion ratio (2.50) was recorded in bird fed 125g of feed thrice per day. The bird fed 115g twice per day had the highest net profit (N637.63) while the lowest net profit (N199.33) was recorded in bird fed 125g thrice per day. It could be concluded that for optimum laying performance and to save time and labour expended in feeding birds thrice per day, feeding laying Isa-Brown birds the required feed quantity (115g) twice per day would be most economical.

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