To browse Academia. The experience was done on the soil brown, class IVa. The experiment was performed using randomized blocks, 3 repetitions. The numbers of snails was studied on 3 potato varieties: Vineta, Ewelina and Zuzanna. Estimation of threat to plants by this pest included determining the severity of their occurrence and valuating the degree of damage to the plant.
Observations of density of snails were held from plant emergence to full flowering. For this purpose, 9 traps 3 on each variety were used to catch the snails. Traps with baits in the form of fresh vegetables, were placed randomly in various locations on potato plantations. The largest numbers of Arion lusitanicus was observed during full flowering plants. The size of the damage caused by Arion lusitanicus was dependent on potato varietal characteristics, while meteorological conditions, limited the occurrence of Spanish slug to the greatest extent.
Pavelas Duchovskis. Pavelas Duchovskis , R. In, Kovacevic D. October 04 - 07, ; Jahorina, Bosnia and Herzegovina. Couscous is a traditional dish for Moroccan population, based on wheat semolina and habitually consumed on Fridays and days of family reunion, its design is different according to the regions and according to the availability of the raw material wheat, barley In order to contribute to the reduction of malnutrition in Morocco, this study was carried out.
Legumes including lentils have a great role in human diet, they are commonly consumed for their nutritive value specifically proteins and iron. Lentil is among the oldest and most appreciated grain legumes of the Old World. Thus, the current investigation aims to enhance the nutritive value of conventional Moroccan couscous through its preparation by incorporation of lentil semolina into its components. In effect, the lower content was recorded for conventional Moroccan couscous, and more the percentage of incorporation increased more its content of proteins, iron and potassium increased.
Contrariwise, more the percentage increased more carbohydrates and sodium contents decreased. Microbiological tests revealed that couscous of wheat semolina only is a favorable environment for the growth of microorganisms.
