Efficacy of Insecticides against Fall Armyworm, Spodoptera frugiperda (Lepidoptera, Noctuidae) in Maize

Fall armyworm (FAW), Spodoptera frugiperda (Lepidoptera: Noctuidae) is most destructive specie of genus Spodoptera for several agricultural crops. In Pakistan\u27s Sindh province, the invasive fall armyworm Spodoptera frugiperda was first documented causing serious maize damage in 2019. There is need to develop management strategies against this pest in the country. The current study was conducted to check the toxicity of different insecticides against FAW in maize field. The results showed among tested insecticides, deltamethrin was recorded most toxic insecticide followed by chlorantraniliprole and emamectin benzoate. At 1d days after first spray, least number of larvae were recorded with deltamethrin (0.07 larvae/plant), chlorantraniliprole (0.11d larvae/plant) and emamectin benzoate (0.13 larvae/plant). After three days application of first spray, significantly a minimum number of larvae were recorded with deltamethrin (1.11bcd larvae/plant) chlorantraniliprole (1.13d larvae/plant) and emamectin benzoate (1.17d larvae/plant). The maximum and minimum population of larvae was recorded at 1st day of first spray and 14 days of spray, respectively. The least number of larvae were recorded at 14 days of second spray. At 14 days after 2nd spray, 0.07ab, 0.10e and 0.10de larvae per plant were recorded with deltamethrin, chlorantraniliprole and emamectin benzoate, respectively

Proceedings of Abstracts, School of Physics, Engineering and Computer Science Research Conference 2022

© 2022 The Author(s). This is an open-access work distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. For further details please see https://creativecommons.org/licenses/by/4.0/. Plenary by Prof. Timothy Foat, ‘Indoor dispersion at Dstl and its recent application to COVID-19 transmission’ is © Crown copyright (2022), Dstl. This material is licensed under the terms of the Open Government Licence except where otherwise stated. To view this licence, visit http://www.nationalarchives.gov.uk/doc/open-government-licence/version/3 or write to the Information Policy Team, The National Archives, Kew, London TW9 4DU, or email: [email protected] present proceedings record the abstracts submitted and accepted for presentation at SPECS 2022, the second edition of the School of Physics, Engineering and Computer Science Research Conference that took place online, the 12th April 2022

Experimental and numerical investigation of the energy harvesting flexible flag in the wake of a bluff body

Inspired by the energy harvesting eel, a flexible flag behind a D-shape cylinder in a uniform viscous flow was simulated by using the immersed boundary method (IBM) along with low-speed wind tunnel experimentation. The flag in the wake of the cylinder was strongly influenced by the vortices shed from the upstream cylinder under the vortex-vortex and vortex-body interactions. Geometric and flow parameters were optimized for the flexible flag subjected to passive flapping. The influence of length and bending coefficient of the flexible flag the diameters (D) of the cylinder and the streamwise spacing between the cylinder and the flag, on the energy generation was examined. Constructive and destructive vortex interaction modes, unidirectional and bidirectional bending and the different flapping frequency were found which explained the variations in the energy of the downstream flag. Voltage output and flapping behavior of the flag were also observed experimentally to find a more direct relationship between the bending of the flag and its power generation

The Controllable Ratio of the Polyaniline-Needle-Shaped Manganese Dioxide for the High-Performance Supercapacitor Application

The nanohybrid development of metal oxide/conducting polymer as an energy storage material is an active research area, because of the device stability, conductive behavior, and easy fabrication. Herein, needle-like MnO2 was coupled with polyaniline fabricated through chemical polymerization followed by the hydrothermal process. The characterization results show that MnO2/polyaniline exhibited a needle-like morphology. Different characterization techniques such as X-ray diffraction patterns and scanning electron microscopy confirmed the formation of the MnO2/polyaniline nanohybrids. The electrochemical performance, including cyclic voltammetry (CV), galvanostatic charge–discharge (GCD), specific capacitance (Csp), and cyclic stability, was examined using a three-electrode assembly cell. The optimized electrode displayed a Csp of 522.20 F g−1 at a current load of 1.0 A g−1 compared with the other electrodes. The developed synergism during MnO2/polyaniline fabrication provided enhanced conductive channels and stability during the charge–discharge process

Ruminant meat flavor influenced by different factors with special reference to fatty acids

Abstract Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor for the palatability and acceptability of meat by the consumers. There are various intrinsic and extrinsic factors that influence eating quality of meat. Among these factors, flavor is the major contributor. Fat and low-molecular-weight water-soluble compounds are the most important precursor components in meat, responsible for the meat flavor. The present review focus on the different pre and post-harvest factors that influences the ruminant meat flavor. Raw meat has little flavor but cooking adds value in flavor due to different temperature and cooking methods. The volatile flavoring compounds which are responsible for cooked meat flavor are produced thermally by the Maillard’s reaction itself or interaction with lipid oxidation products and vitamin degradation. In nutshell, this review provides perception into previous literature on flavor that affected by various factors particularly the fatty acids and cooking methods