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"Insects are seldom mentioned in history texts, yet they significantly shaped human history. The Silken Thread: Five Insects and Their Impacts on History tells the stories of just five insects, tied together by a thread originating in the Silk Roads of Asia, and how they have impacted our world. Silkworms have been farmed to produce silk for millennia, creating a history of empires and cultural exchanges; Silk Roads connected East to West, generating trade centers and transferring ideas, philosophies, and religions. The western honey bee feeds countless people, and their crop pollination is worth billions of dollars. Fleas and lice carried bacteria that caused three major plague pandemics, moved along the Silk Roads from Central Asia. Bacteria carried by insects left their ancient clues as DNA embedded in victims' teeth. Lice caused outbreaks of typhus, especially in crowded conditions such as prisons and concentration camps. Typhus aggravated the effects of the Irish potato famine, and Irish refugees took typhus to North America. Yellow fever was transported to the Americas via the trans-Atlantic slave trade, taking and devaluing the lives of millions of Africans. Slaves were brought to the Americas to reduce labor costs in the cultivation of sugarcane, which was itself transported from south Asia along the Silk Roads. Yellow fever caused panic in the United States in the 1700s and 1800s as the virus and its mosquito vector migrated from the Caribbean. Constructing the Panama Canal required defeating mosquitoes that transmitted yellow fever. The silken thread runs through and ties together these five insects and their impacts on history"--
Biochemistry of Insects reviews the state of knowledge in insect biochemistry. The book begins by examining the function of carbohydrates in regulating and maintaining the life processes of insects. This is followed by separate chapters on the functional roles of lipids and proteins in insects; and protein synthesis in insects. Subsequent chapters cover the chemistry of insect cuticle; the structure, distribution, and chemistry of insect biochromes; and chemical control of insect behavior. Also discussed are the biochemical aspects of the natural products used by insects in defensive contexts; the reaction of insecticides and related compounds with their targets; detoxification mechanisms in insects; and genetic variation in natural populations. Designed to serve as a basic textbook in field, this volume should be equally useful as an auxiliary text for most relevant courses in insect biology, particularly insect physiology, insect ecology, insect control, and economic entomology. The book should also serve as an important reference source for the advanced student, the research scientist, and the professional entomologist seeking authoritative details of relevant areas of subject matter.
Insects will be appearing on our store shelves, menus, and plates within the decade. In The Insect Cookbook, two entomologists and a chef make the case for insects as a sustainable source of protein for humans and a necessary part of our future diet. They provide consumers and chefs with the essential facts about insects for culinary use, with recipes simple enough to make at home yet boasting the international flair of the world’s most chic dishes. Insects are delicious and healthy. A large proportion of the world’s population eats them as a delicacy. In Mexico, roasted ants are considered a treat, and the Japanese adore wasps. Insects not only are a tasty and versatile ingredient in the kitchen, but also are full of protein. Furthermore, insect farming is much more sustainable than meat production. The Insect Cookbook contains delicious recipes; interviews with top chefs, insect farmers, political figures, and nutrition experts (including chef René Redzepi, whose establishment was elected three times as “best restaurant of the world”; Kofi Annan, former secretary-general of the United Nations; and Daniella Martin of Girl Meets Bug); and all you want to know about cooking with insects, teaching twenty-first-century consumers where to buy insects, which ones are edible, and how to store and prepare them at home and in commercial spaces.
Examines how insects have been used as weapons in wartime conflicts throughout history, presenting as examples how scorpions were used in Roman times and hornets nests were used during the MIddle Ages in siege warfare and how insects have been used in Vietnam, China, and Korea.