Therapeutic efficacy of zeta-cypermethrin pour-on for the treatment of biting and sucking lice in cattle under field conditions

Objective To assess the efficacy of zeta-cypermethrin pour-on to control cattle lice. Design Five field trials in south-eastern Australia. Procedure Zeta-cypermethrin pour-on, deltamethrin pour-on and pour-on vehicle were applied to groups of 10 cattle. Lice were counted before treatment and 14, 28, 42 and 56 days after treatment. Results Zeta-cypermethrin pour-on given at 2.5 mg/kg was equivalent to, or marginally more effective than a deltamethrin pour-on at 0.75 mg/kg. It eliminated B bovis and H eurysternus and gave good control of L vituli and S capillatus. Zeta-cypermethrin at 1 mg/kg gave good control of B bovis and H eurysternus but was not satisfactory against L vituli and S capillatus. Conclusion Zeta-cypermethrin pour-on, given at 2.5 mg/kg, is an effective treatment for cattle lice control. Zeta-cypermethrin, and other synthetic pyrethroid pour-ons, are the treatment of choice to control B bovis

Constructing flavour perception: from destruction to creation and back again

We review the evidence suggesting that the bistable/multistable percepts that exist in the so-called ‘higher’ senses of vision, audition, and touch do not seem to occur in the chemical senses (e.g., taste, aroma, and flavour). While we can undoubtedly be mistaken about our interpretation of chemical stimuli, and while certain aromas/flavours or do support multiple ‘correct’ interpretations, the perceptual switches occur only rarely rather than repeatedly. In fact, the interpretational changes that chemical stimuli occasionally undergo seem to have more in common with the phenomenon of the Gestalt principle of ‘emergence’ than with multistable perception. We highlight a number of potential differences in information-processing/attention between the senses that may underpin such perceptual differences. Finally, we describe a new dish created by chef Jozef Youssef in order to illustrate the concept of emergence, and support discussion of the theme of gastronomy, just like art, as a matter of interpretation. The Picasso dish was served recently at the Gastrophysics dining concept delivered by Kitchen Theory in London