Several insecticide bait formulations were evaluated for their attractiveness to cockroaches in olfactometer assays in the laboratory and in trapping experiments in the field. Included in the assays were bait stations, gels, pastes, and a powder that contained one of the following active ingredients: abamectin, boric acid, chlorpyrifos, or hydramethylnon. There were significant differences amon...

A recently synthesized kairomone blend, based on the volatiles produced by potato (Solanum spp.) plants, has been demonstrated to be attractive to both adult and larval stages of the Colorado potato beetle, Leptinotarsa decemlineata (Say) (Coleoptera: Chrysomelidae). It was subsequently formulated in a viscous inert carrier for Þeld applications and showed potential for aggregating beetles in t...

The aim of the present study was to examine the recovery of odorants during the dilution in an olfactometer designed according to the European standard for dynamic olfactometry. Nine odorants in the ppmv-range were examined including hydrogen sulfide, methanethiol, dimethyl sulfide, acetic acid, propanoic acid, butanoic acid, trimethylamine, 3-methylphenol and n-butanol. Each odorant was dilute...

Bioassays were conducted to study the effectiveness of selected chemicals to prevent the multicolored Asian lady beetle, Harmonia axyridis (Pallas), from overwintering in buildings. We discovered that certain monoterpenoids elicited avoidance in adults toward treated Þlter paper within a petri dish bioassay at 1.0 mg/cm. Camphor and menthol were the most effective of the monoterpenoids tested. ...

Despite the fact that insect learning capacity has been broadly demonstrated, the role that this process plays during mate searching has been scarcely explored. We studied whether the sexual behaviour of a male parasitic wasp can be conditioned to the odours from two alternative host plant complexes (HPCs) present during its first copulation. The experimental subjects were newly emerged males o...

Evaluation of food palatability and preference is of great importance to the pet food industry. One common technique for evaluating palatability is a 2-bowl test in which 2 products are offered simultaneously and food consumption is measured. This yields clear results with dogs trained to routinely conduct such comparisons, but it is less clear how this extends to untrained pet dogs. In additio...