ABSTRACT
A study on the species composition and the level of infestation of cockroaches was carried out from April 2013 to October 2014 in three localities of Hanoi, Vietnam, namely the Lan Ong-Old Town, Linh Dam condominium and Tan Da Resort. Out of the 187 units of premises examined, 44.9% of units were infested with cockroaches. A total of 576 cockroaches were trapped, of which six species were identified: Periplaneta americana (L.) was the most dominant species (72.1%), followed by Blattella germanica (L.) (14.8%), Pycnoscelus surinamensis (L.) (7.3%), Periplaneta australasiae (Fabricius) (2.9%), Periplaneta fuliginosa (Serville) (1.9%) and Supella longipalpa (Fabricius) (1.0%). Infestation was the highest in Lan Ong (74.0%), followed by Linh Dam (40.5%) and Tan Da (25.9%). Cockroaches were abundantly found in warehouses (100%), electrical distribution room (56.3%), and kitchens (46.7%).
ABSTRACT
A study on the species composition and the level of infestation of cockroaches was carried out from April 2013 to October 2014 in three localities of Hanoi, Vietnam, namely the Lan Ong-Old Town, Linh Dam condominium and Tan Da Resort. Out of the 187 units of premises examined, 44.9% of units were infested with cockroaches. A total of 576 cockroaches were trapped, of which six species were identified: Periplaneta americana (L.) was the most dominant species (72.1%), followed by Blattella germanica (L.) (14.8%), Pycnoscelus surinamensis (L.) (7.3%), Periplaneta australasiae (Fabricius) (2.9%), Periplaneta fuliginosa (Serville) (1.9%) and Supella longipalpa (Fabricius) (1.0%). Infestation was the highest in Lan Ong (74.0%), followed by Linh Dam (40.5%) and Tan Da (25.9%). Cockroaches were abundantly found in warehouses (100%), electrical distribution room (56.3%), and kitchens (46.7%).
ABSTRACT
Polyfunctional thiols are known to have a strong impact on the overall aroma of many fermented foods. Surprisingly, very little data is available on their occurrence in beer. A specific extraction with p-hydroxymercuribenzoic acid was performed on four different fresh light-protected lager beers. gas chromatography-olfactometry, gas chromatography-mass spectrometry, and gas chromatography-pulsed-flame photometer detector analyses of the extracts revealed the presence of more than 10 polyfunctional thiols. All of them were absent from wort, suggesting a key role of the H(2)S excreted by yeasts. 3-Methyl-2-buten-1-thiol, 2-mercapto-3-methylbutanol, 3-mercapto-3-methylbutanol seem to be created from hop allylic alcohols via four different mechanisms: nucleophilic substitution, addition-elimination, and radical anti-Markovnikov or electrophilic Markovnikov additions. 1,4 Addition of hydrogen sulfide to wort alpha,beta-unsaturated aldehydes or ketones may explain the synthesis of 1-mercapto-3-pentanol, 3-mercaptohexanol, and 4-mercapto-4-methyl-2-pentanone through fermentation. Finally, 2-mercaptoethanol, 3-mercaptopropanol, and their corresponding acetates may derive from Ehrlich degradation of sulfur amino acids, while 2-methyl-3-furanthiol should be logically issued from Maillard reactions.