1. Cross-use between biological source pesticides, mineral source pesticides and organic synthetic pesticides. For example, in the production of cabbage, the Bt emulsion, the fish vine essence, the chlorpyrifos, the cypermethrin, and the trichlorfon can be used interchangeably.
2. Cross-use of protective agents and systemic agents. For example, downy mildew of vegetables, the pesticides to be used before and after the onset of the disease are different and need to be used crosswise.
3. Cross-use of spray and fumigation agent. In ensuring the normal production of vegetables, it is necessary to be good at utilizing the characteristics of good sealing of greenhouses and plastic sheds. In addition to the usual spray methods of medicines, the application method of fumigants can be used crosswise.
4. Other methods of cross-use of drugs. When pesticides are used, the stem and leaf treatment of the medicament is used in cross-over with soil treatment; the insecticide having no ovicidal activity is used in combination with the ovicide.
Reasonable mixing of pesticides can save manpower and time, and can also achieve the goal of concurrent treatment, synergy and delay of drug resistance.
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What is Food additive?
Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.
Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements
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