The Prevention and Treatment of the Second Generation Corn Borer
First, occurrence and degree of harm The second generation of corn was moderately weighted and occurred in some areas. The major damage occurred in late spring corn and summer corn. The area of ​​summer corn in our city is large. If we do not do a good job of prevention and control, the rate of insects will reach over 35%. Second, the occurrence period and prevention period The second generation of corn borer adulthood from June 19 to July 3, egg incubation period from June 25 to July 10. The period of prevention and treatment was from June 27 to July 2 and July 8-13 respectively. Third, prevention and treatment agents and methods 1, summer corn in the heart of the leaf period with corn snacks or earthworms mixed soil for foliar application. 2, Kono special killing 50 grams plus two bags of water 100 pounds of the whole plant coarse point evenly flat roof spray on the heart and tassels, and concurrently peach. 3, late sowing spring corn with a special killing and well-proportioning uniform spray on the female ear and its temporal lobe upper and middle leaf sheath, and corn sheath blight. (Hubei Dangyang Agricultural 110 Service Center) According to Professor Hu Xiaosong, Ph.D. supervisor of the School of
Food Science and Nutritional Engineering, China Agricultural University,
Instant Noodles are often criticized by people who think eating is not
good for health mainly for the following reasons: Instant Noodles Instant Noodles,Quickserved Noodle,Instant Cup Noodles,Spontaneous Hot Beef Noodles GUYUAN XINYUE FOOD CO.,LTD. , http://www.xyamin.com
First, high fat content, because most of the instant noodles are fried way to dry the noodles. However,
Professor Hu pointed out that compared with French fries, hamburgers
and other instant noodles in the fat content is not very high, with an
average of about 16% -18% of fat, of which 11% are palm oil, that is, Human health beneficial vegetable oil, and a hamburger in an average
of about 30% of fat, nearly twice as much as instant noodles.
Second, contain certain additives. Professor
Hu said that when it comes to additives we talk about change, I think
it is not conducive to the health of the material, which is the concept
of a misunderstanding. The food industry can not do without thickeners, stabilizers and other
additives, the country allows the use of, are strictly tested to prove
harmless to the human body, we can rest assured that consumption.
Third, many people are concerned about the problem of acrylamide. Professor
Hu pointed out that all starch-based foods in the high-temperature
cooking (over 120 ℃) will produce this carcinogen, therefore, there
are french fries, instant noodles, there must be.