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CAPRIC ACID BLENDED INTO FOODSTUFF FOR CONTROL OF AN INSECT PEST, TRIBOLIUM CONFUSUM (COLEOPTERA: TENEBRIONIDAE)

Published online by Cambridge University Press:  31 May 2012

H. L. House  and
A. R. Graham
H. L. House
Affiliation:
Research Institute, Canada Department of Agriculture, Belleville, Ontario
A. R. Graham
Affiliation:
Research Institute, Canada Department of Agriculture, Belleville, Ontario
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Abstract

Capric acid added to a food – whole wheat flour and dried brewers’ yeast – to constitute 2.5% or more of the foodstuff killed all Tribolium confusum Jacquelin du Val within 8 weeks. Lesser amounts of capric acid resulted in different degrees of mortality. By the end of 4 weeks similar results were inevitable when varied levels of capric acid were added to two representative dehydrated foods, tapioca pudding and macaroni and cheese. This uncustomary use of a long-recognized insecticidal fatty acid has some merit: for immixed with foodstuff it can control insect pests, and yet it, as a natural constituent of milk etc., is no stranger to metabolic systems of higher animals, so probably is not too hazardous to humans.

Type
Articles
Information
The Canadian Entomologist , Volume 99 , Issue 9 , September 1967 , pp. 994 - 999
Copyright
Copyright © Entomological Society of Canada 1967

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