ISSN: 1817-2695

Volume 33, Issue 4

Volume 33, Issue 4, Autumn 2007, Page 1-22


Effect of Different Temperatures On some Biological Fields Of Saw-Toothed Grain Beetle

Muntha J. K; Thria A. Al-Saadee; Nasser H. Al-Dosary

Journal of Basrah Researches (Sciences), Volume 33, Issue 4, Pages 7-13

This research aimed to study the effect of different temperatures (25, 30, 35, 40)oC under relative humidity (50%±5) on some biological fields of Saw-Toothed Grain Beetle Oryzaephilus surinamensis which found date palm Cv. Hellawi.
The results showed that the longest time for eggs production was 18.67 days 25 oC, while the shortest time was 9.33 days at 30 oC. in relative to produced eggs number, the more eggs number was 80.67 eggs t 35 oC while the less number was 15.67 eggs at 25 oC it was found that the longest egg incubation time is 10 days at 25 oC , while the shortest time is 4 days at 40 oC. The study showed also that the highest percentage egg hatch was 78.67% at 30 oC, while the lowest percentage of hatch was 23.5% at 25 oC. in term of effect of temperature on development of larvae and pupa phase, the study recorded the longest duration for development of larvae and pupa at 25 oC which was 31.67 days for larvae phase and 13.33 days for pupa phase, while shortest duration development occur at 40 oC which was 21.67 days and for pupa phase occur at 35 oC which was 5.33 days.
The result showed also that the longest generation time recording at 25 oC which was 78.33 days, while the shortest generation time was 46 days at 40 oC.
The research studied the effect of temperature on number of released individuals of saw toothed grain bettle and the percentage of loss in dry weight after 90 days of storage at various temperature, the results demonstrated that the more number of released individuals occur at 35 oC which was 86 individuals while the temperature 25 oC. gave the less of released individuals which was 32 individuals. In addition, highest percentage of dry weight loss recorder at 30 oC. which was 44.5%, while the lowest percentage of weight loss recorded at
25 oC. which was 18.67%.

Isolation and Identification of a Flavonoid Compound from Grape Seed (Vitis vinfiera L.) and Study of its Antibacterial Activity.

Zainab Shaker Abdullah

Journal of Basrah Researches (Sciences), Volume 33, Issue 4, Pages 14-22

It was isolated a flavonoid compound from the local group seed as red powder with maximum yield equal to (0.4gm) at room temperature. The chemical and physical properties of this compound were studied using thin layer chromatography (TLC), IR _ spectrum, UV_VIS spectrum, Melting point and qualitative test.
The antibacterial activity of the flavonoid compound was determined against types of standard strains of bacteria which were Staphylococcus aureus NCTC 6571 and Escherichia coli NCTC 5933. The results indicated that the flavonoid compound has varying degrees of inhibiting the test organisms.
The minimum inhibition concentration (MIC) of this compound was estimated by using filter disk assay against types of gram positive and gram negative bacteria were 2.5 and 10μg/ml respectively.