منابع مشابه
Review of Bird Repellents
Despite a general perception that there is an abundance of nonlethal control technologies, the fact remains that there are fewer registered products and active ingredients for repellents in the U.S. than there were 10 and 20 years ago. This review discusses the technical issues relating to the discovery, formulation, and delivery of chemical repellents, and suggests future avenues of research t...
متن کاملAvoidance of Bird Repellents by Mice
-It is believed that mammalian chemosensory irritants are not aversive to birds and vice versa. Nevertheless, few avian repellents have been tested against mammals. For that reason, we evaluated the efficacy of 1.0% w/v methyl anthranilate, orthoaminoacetophenone, 2-amino-4',5'-methoxyacetophenone, 2-methoxyacetophenone, and veratryl amine as mouse repellents in 3-hr no-choice drinking tests. R...
متن کاملPotential Bird Repellents to Reduce Bird Damage to Lettuce Seed and Seedlings
The authors evaluated the effectiveness of ReJeX-iT@ AG-145, Mesurola, activated charcoal, lime, and fipronil to reduce homed lark damage to lettuce seeds and seedlings. In Experiment 1, homed larks consumed significantly more feed mixture (50:50 grains and lettuce seed) than untreated clay-coated lettuce seed in a three-day choice-test. In Experiment 2, where clay-coated lettuce seed was treat...
متن کاملA Preliminary Evaluation of Three Food Flavoring Compounds as Bird Repellents
There is an increasing demand in New Zealand for nonlethal bird repellents to protect food crops and prevent poisonous mammal baits being eaten by native birds. Three food flavorings, dimethyl anthranilate (DMA), methyl anthranilate (MA), and a peppermint extract (Optamint), were applied to wheat as surface coatings at different concentrations and then offered to individually caged house sparro...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Proceedings of the Vertebrate Pest Conference
سال: 1998
ISSN: 2641-273X
DOI: 10.5070/v418110214