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  • Author or Editor: M.F. Ramadan x
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The laelapid mites Cosmolaelaps keni and Laelaspis astronomicus beside the rhodacarid mite Protogamasellopsis denticus are biological control agents and being native predators in Egypt. In order to raise active population of above species, the biology and demographic parameters, of the three tested species were observed under laboratory conditions with eggs of Ephestia kuhniella. All predatory species were developed and reproduced with E. kuhniella eggs. The mean developmental and oviposistion periods of L. astronomicus females were the longest from the other tested species. The mean longevity of C. keni was longer than that of P. denticus. Cosmolaelaps keni consumed more E. kuhniella eggs during the oviposition and adult longevity periods than other species did. Protogamasellopsis denticus fed on E. kuhniella food gave the most rate of oviposition as shown by the maximum fertility, net reproductive rate and gross reproductive rate. Laelaspis astronomicus preying on E. kuhniella eggs gave the longest generation time, lowest rate of fecundity and all life table parameters compared to other tested species; therefore E. kuhniella eggs was appropriate for the oviposition of P. denticus and C. keni rather than L. astronomicus.

This study is the first to report that E. kuhniella eggs were an acceptable factitious food for P. denticus, L. astronomicus and C. keni.

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The main objective of this work was to evaluate the composition, nutritional, physical and rheological properties of wheat flour and dough from genetically modified wheat (Triticum aestivum L.) Hi-Line 111 (GMW) compared to conventional wheat (non-GMW). Analyses were conducted to measure the proximate chemical composition with references to 18 components including total solid, protein, lipids, crude fiber, ash, carbohydrate, minerals, amino acids, and fatty acids. In addition, physical and rheological properties such as water absorption, arrival time, dough development time, stability value, dough weakening value, extensibility of dough, resistance to extension, and ratio of resistance/extensibility were evaluated. The results showed that there were no significant differences between GMW and non-GMW in terms of chemical composition. Results revealed the presence of saturated and unsaturated fatty acids wherein there were no significant differences between GMW and its counterpart in the levels of fatty acids. In addition, there were no significant differences on the levels of amino acids. In addition, there were no significant differences between the GMW and non-GMW in the physical and rheological properties. From these results, it can be concluded that GMW Hi-Line 111 is confirmed to have nearly the composition and rheological properties as non-GMW.

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