The temperature is warm and cold. The suitable temperature in the house is 20°C to 22°C. In winter, the lower layer of the cage is about 5°C lower than the upper layer temperature, which can be adjusted by increasing the density of the lower layer. Short-term high temperature (35 °C ~ 36 °C) has little effect on cockroach production, but if the duration is long, the egg production rate will also drop significantly. Therefore, in the summer, attention should be paid to cooling. Conditional exhaust fans can be installed indoors.
The relative humidity in the humidity room is preferably 50% to 55%. If the humidity is too high, artificial ventilation can be performed. If the humidity is too low, sprinkle some water on the ground. In the winter, the climate in the north is dry, and the indoor coal stove heats the kettle on the coal stove to increase the humidity.
The vigorous metabolism of ventilated egg tarts, in addition to intensive multi-cage rearing, often produces large quantities of harmful gases such as ammonia, carbon dioxide, and hydrogen sulfide. Therefore, ventilation vents should be provided above and below the room. The ventilation in summer should be 3 to 4 cubic meters per hour, and 1 cubic meter per hour in winter. The stacking cage should also be more ventilated than the stepped cage. some more.
Proper light illumination can allow mothers to start production early and increase their egg production rate. The cages need to be lighted for 14 hours a day, and when the eggs are at a peak, the light should reach 16 hours a day. According to tests, it is best to use red light and ultraviolet light for lighting. When bred under the red light, regardless of the intensity of light, wolfberry can be matured earlier than the blue light, green light and fluorescent lamp to start production 10 to 14 days earlier, and can maintain a high rate of egg production. If you use ultraviolet light, light for about 10 minutes a day, you can increase egg production rate of about 10%.
The density of the breeding and laying clams should not be too high. Under cage conditions, 20 to 30 eggs can be raised per square meter.
The human tongue has a range of specific taste sensation neural receptors called taste receptors which are organized mainly as papillae on the tongue. When stimulated by chemicals, natural or synthetic, organic or inorganic, cations or anions, the receptors send signals to the brain which interprets the stimulations as sweet, bitter, sour, salty, and savory (unami, meaty taste). For examples, cations such as Na+ present in the table salt evoke the salty taste, and H+ presents in acids evokes a sour taste. Organic compounds such as sugars, dextrins and glycerol result in sweet taste, glutamate results in savory taste, while many toxic compounds such as nicotine, morphine, caffeine, quinine, etc. result in bitter taste. The sensation of tastes is an evolution trait for defense against poisons (normally evoke bitter taste), and for allowance of nutrients intake (normally evoke sweet or savory taste).
Sugar is a natural sweetener as well as a nutrient consumed in vast quantity around the world. It is one of the major calorie intakes by humans. Over consumption of sugar often leads to obesity and other related medical conditions. High blood sugar level (hyperglycemia) is a manifestation of the disease diabetic mellitus; if not managed properly, it could lead to a range of medical complications. To combat these medical conditions, high potency sweeteners with no calorie or low calorie intake are often being used to substitute sugar. Proper control of calorie intake, coupled with the use of these sugar substitutes has been very effective in managing the medical conditions.
Besides the medical indications, using sugar substitutes brings the economic benefit of lowering the cost of many foods and consumer products, from soft drinks to cakes, pasties, and even toothpastes.
A variety of chemical compounds, natural or synthetic, can evoke sweet taste, but not all of them are safe (for example lead acetate has a sweet taste but it is extremely toxic), nor are sweet taste specific (for examples, many of synthetic sweeteners can also evoke other senses of taste such as bitterness or metallic sensation). Therefore, selection of the right sweetener for a specific use depends not only on the cost, but also more importantly on the health and safety, the sweetening potency, the effectiveness under various physical conditions such as cooking temperature (heat stability) and pH, as well as other unwanted tense of tastes of the sweetener.
At Sunshine Biotech, we have the expertise and technical know-hows to help you make the right selection for the right use.
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