Pesticide durability lasts to be one of the greatest significant subjects’ confrontations with agricultural output. The defy in pesticide impedance and its administration is represented by the status of the western flower thrips Frankliniella occidentalis (Pergande) (Thysanoptera: Thripidae). This extremely offensive pest has a considerable tendency for evolving pesticide durability as of its biotic features, and situations of impedance to furthermost categories of insecticides utilized for its organization have been perceived. In conflict with pesticide durability in the western blossom thrips, quite a few insecticide impedance supervisions (IRM) approaches have been progressing about the universe and these conversations. Effective approaches depend on non-insecticidal strategies, for instance, biotic and cultural monitoring and steward vegetable durability, to diminish inhabitants’ compressions, alternations amid pesticides of the diverse method of labor categories to maintain insecticide effectiveness, impedance observation, specimen to define the necessity for insecticide implementation and instruction to guarantee suitable operation. Further cautious insecticide utilization is conceivable by the progress of fully-initiated financial sill for extra harvesting organizations. Though cultivators will carry on to trust insecticides as a portion of western-blossom-thrips- and thrips-spread virus administration added effective administration of these pests will be accomplished by deeming their administration in the situation of complete united pest administration, through IRM being the main constituent of those complete approaches.

The study was carried out to detection of H.pylori in (218) patients who attended two teaching hospitals in Baghdad. The diagnosis is done by Immunochromatography methods. Stools and blood samples were taken from each patient as well as other (30) healthy control matching in age. The study included measurement the Levels of Interleukin-17, Interleukin-23, and Alkaline phosphatase in sera of patients and control .The result indicated presence of H pylori antigen in 115 cases 59 cases of males and 51 of females , Also, the result indicated increasing levels of IL-17 and IL-23 and Alkaline phosphatase in patients sera in comparison with healthy control.

Syzygium cumini and Achras zapota leaves were easily available and commonly used in our day –to-day life. The present study aimed at the in-vitro comparative study of anthelmintic activity of aqueous extracts of leaves of Syzygium cumini, Achras zapota and mixed. The fruits were extracted separately with distilled water by maceration method .The various concentrations of the extract (50,100, 200mg/ml) respectively were screened for their anthelmintic activity using Pheritima posthuma. The activity was comparable with the standard drug albendazole. When the concentrations of the extract are increased, a gradual increase in anthelmintic activity is observed. The study involved the determination of time of paralysis (P) and time of death (D) of the worms. Aqueous extract of Syzygium cumini, Achras zapota and mixed showed anthelmintic activity but mixed extract was more efficient anthelmintic activity against Indian earthworms. The data were found statistically significant by using one way ANOVA (P< 0.0001).

Innovations on new cassava varieties are experiencing limited dissemination and sometimes remain unknown to development and producers. The present study is part of the popularization of these new varieties of cassava for the production of Attoukpou, a local dish. This study was conducted to evaluate the importance of certain improved cassava varieties in the production of attoukpou, a local food. To carry out this study, It was determined some physico-chemical and sensory parameters of Attoukpous from different varieties of cassava. Four varieties of cassava were used. It is about three improved varieties which are namely Bocou 2, 15(239)29, 15(127)21 and the traditional variety which is Bonoua. The results show differences on some physico-chemical components and sensory characteritics of Attoupkous. The pH vary from 3.89 to 4.76. Reducing sugar content varies from 0.24 to 0.66. Acidity vary from 0.13 to 0.34. The sensory test shows that this attoupkous produced were appreciated with overall scores ranging from 5 to 5.39. Regarding the level of appreciation, this Attoupkous had a very pronounced smell of fresh attiéké (7.65 to 6.50) and more fibers resulting in scores ranging from 6.76 to 7.018. As for the fermented aroma parameter, it was less pronounced. The Attoupkou produced from varieties with colored flesh are as well appreciated by consumers as those of the local variety (Bonoua).