Essays about: "Methyl salicylate"
Found 5 essays containing the words Methyl salicylate.
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1. Are birds in agricultural habitats attracted to plant volatiles?
University essay from SLU/Dept. of EcologyAbstract : Birds’ ability to fly allows them to track resource abundance and relocate themselves to areas with more resources. It has been a longstanding belief that they forage mainly through visual cues due to their relatively small olfactory bulbs. READ MORE
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2. Naturliga fiender till havrebladlöss vid en kantzon med varierad vegetation : en fältstudie av naturliga fienders förekomst vid två olika utformningar av vegetation och deras attraktion till metylsalicylat
University essay from SLU/Dept. of EcologyAbstract : Många växtskadegörare finns inom jordbruket som kan orsaka skördeförluster. Dessa kan bland annat bekämpas med kemiska växtskyddsmedel. Pågående utfasning av aktiva substanser kräver dock utveckling av alternativa bekämpningsmetoder. READ MORE
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3. Methyl salicylate production by the fungus Ophiostoma pluriannulatum isolated from Pine Weevil frass
University essay from KTH/Skolan för kemivetenskap (CHE)Abstract : One great issue of reforestation is the infestation of pest insects. The pine weevil (Hylobius abietis L.) is one of the economically most important pest insects in Europe and Asia. When insects feed on the trees the plants emit compounds that repel the insects. READ MORE
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4. Effects of interplant defence signalling on production and allocation of biomass
University essay from SLU/Dept. of EntomologyAbstract : Barley plants are known to release volatiles, both when infested by aphids and uninfested. Neighbouring barley plants have in previous studies been seen to induce a defence mechanism against aphids when exposed to these volatiles. READ MORE
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5. Associated learning of odour and colour in the seven-spotted ladybird Coccinella septempunctata (L.) : an olfactometer experiment
University essay from SLU/Dept. of EntomologyAbstract : The ability of the seven-spotted ladybird Coccinella septempunctata (L.) to learn to associate a combined stimulus of colour and odour with food was investigated. Four odours (menthol, 1,8-cineole, methyl salicylate and perfume) and three colours (red, yellow and green) formed twelve treatments that were combined with aphids and sweetened butter. READ MORE