Effects of Temperature and Humidity on Cheese Mites: With Review of Literature (Classic Reprint) - Softcover
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Excerpt from Effects of Temperature and Humidity on Cheese Mites<br/><br/>Life history studies with Acarus siro L. And Tyrophagus putrescentiae (sohr.) on cheese showed that no eggs of either species of cheese mites hatched at 32Â F. Regard less of the relative humidity (r. H. At 38Â F. Eggs that were incubated at a r. H. Of 84, 92, or 100 percent hatched and developed to maturity. The average development time at 38Â F. And 100 percent r. H. Was 137 days for A. Siro and 169 days for putrescentiae. Some eggs hatched at r. H. Of 68 and 76 percent, but the larvae failed to develop to maturity. Tests at and 56Â F. Showed that, as the temperature was raised, the length of time required for a mite to complete its life cycle was reduced. At 56Â F. And 100 percent r. H. A. Siro required only 26 days and T. Putrescentiae 38 days. As the relative humidity at each temperature was decreased, the length of the life cycle of the mites was increased. Although a few eggs sometimes hatched at a r. H. As low as 48 percent, the resulting larvae seldom reached adulthood at a r. H. Of less than 61 percent. The rate of development of different individuals under the same conditions varied considerably. Mold growth also seemed to influence the rate of development to some extent. Typical approximate percentages of time spent in each stage of development were: Egg, percent; larva, 16; resting larva, 7; protonymph, 12; resting proto nymph, 7; deutonymph, 14; and resting deutonymph, 8 percent. A hypopus stage in the Species studied was never encountered in any of the low-temperature tests and probably is very rare.
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Effects of Temperature and Humidity on Cheese Mites: With Review of Literature
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
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Paperback. Zustand: New. Print on Demand. This book explores the intricate lives of cheese mites, Acarus siro and Tyrophagus putrescentiae, providing valuable insights into their biology and habits. The author meticulously details their life cycles, examining the impact of temperature and humidity on their development and survival. Through a combination of laboratory experiments and observations, the author uncovers the factors that influence mite populations and offers practical strategies to control their growth. This book is essential for those interested in the fascinating world of cheese mites and their impact on dairy products, contributing to a deeper understanding of these small but significant creatures This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781390389906_0
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