Most insecticides enter insects through insect mouthparts and exert their insecticidal action. According to the feeding characteristics of pests, insects can be classified according to their characteristics.
1. Chewing mouthpart pests
Such pests must eat plant leaves or other tissues when they damage crops, causing damage such as blade nicks, mainly Lepidoptera larvae (such as leaf curlers, nocturnal larvae, etc.), Coleoptera pests (beetles), Orthoptera nymphs and adults (carps, mites, cockroaches), Hymenoptera larvae, and adults. Poisonous insecticides with strong stomach toxicity have the most significant effect on this kind of pest control, such as the most commonly used organophosphate insecticides, some carbamate insecticides with stomach toxicity, pyrethroid insecticides, and sand Silkworm toxin insecticides, benzoyl urea insecticides, some insect hormones insecticides, avermectin insecticides. Insecticides with good systemic absorption but poor contact and stomach toxicity are generally not effective against these pests.
2. Inhalation mouth pests
These pests suck the young tissues of the plants through the mouthparts, sucking the sap in the tissues and causing harms. The main pests include aphids, leafhoppers, cockroaches, adult insects such as codling beetles, mosquitoes, and thrips. For such pests, insecticides with good systemic absorption or good introgression and better stomach toxicity should be selected. The systemic insecticides mainly include organic phosphorus insecticides, carbamate insecticides, nereistoxin insecticides, imidacloprid insecticides, acetamiprid insecticides, and the like.
3. Underground pest control medication
The main pests in the ground include pupa (scarab larvae), tigers, crickets, dragonflies, flower buds, and leaf a. According to the nature of life, these pests may live in the soil or on the soil surface at a certain stage, and the damage site is special. When pesticides are applied, the combination of pesticides and soil particles should be considered. Some pesticides lose their insecticidal effect when combined with soil. Therefore, the choice of pesticide ingredients is critical. They can be controlled by insecticidal granules mixed with soil or by using ground spraying insecticides. They can also be used as insecticides. Mix bait to kill insects.
4 for special pests medication
In the melon crops, if the fruit fly pests do not have good control effects, the fruit flies can be considered for their acidity and sweetness, and attractants can be made to control them.
For borer pests, such as damaging stems, the control method is mainly based on injection of high-strength liquid medicine, and the pesticide is preferably selected to have a fumigation or systemic insecticide.
For pests of the genus Hibiscus that are infested in their current year, such as wood moths, worms, etc., it is necessary to control the spraying of insect pest eggs during hatching. Pharmacists should choose insecticides that have good stomach toxicity and good contact toxicity (and have good endovasation).
Food additives refer to chemical synthetic or natural substances added to food for the purpose of improving food quality, color, aroma and taste, as well as for the needs of anti-corrosion and processing technology. Generally, food additives may not be food and may not have nutritional value, but they must conform to the concept of the above definition, that is, do not affect the nutritional value of food, and have the function of preventing food spoilage, enhancing food sensory properties or improving food quality.
Generally speaking, food additives can be divided into natural and synthetic categories according to their source. Natural food additives refer to natural substances extracted from the metabolites of animals, plants or microorganisms as raw materials. Chemically synthesized food additives refer to substances obtained by chemical means through oxidation, reduction, condensation, polymerization, salt formation and other synthetic reactions of elements or compounds. Most of the chemicals used today are synthetic food additives.
According to the use, the classification of food additives in various countries is almost the same, the difference is mainly the difference in the classification of how much. The United States divides food additives into 16 categories, Japan into 30 categories, China's "Health Standards for the Use of Food Additives" divides them into 22 categories: Antioxidant preservatives (1) (2) (3) (4) bleach hair color agent (5) concreting citric acid (6) (7) loose agent (8) thickening agent defoaming agent (9) (10) sweetener (11) colorants emulsifier (12) (13) improver (14) anticaking agent (15) flavor enhancer (16) (17) of enzyme preparation was preparing foaming agent (18) (19) preservatives (20) spices (21) nutritional fortifier (22) other additives.
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