The laboratory experiment described in this article evaluated the death rate of larvae of (Rudolphi, 1803) nematodes of the Strongylida order and (Wedl, 1856) of the Rhabditida order under the impact of different concentrations of 8 flavouring acids and source materials approved for use in and on foods and in medicine (formic, wine, benzoic, salicylic, stearic, kojic, aminoacetic, succinic acids). Minimum LD for third stage larvae of (L) was observed with salicylic and wine acids, for L larvae with formic acid. Minimum impact on all studied stages of development of nematodes was caused by stearic, kojic, aminoacetic and succinic acids: larvae did not die in the course of one day even at 1 % concentration of these substances. The best parameters of LD were observed for benzoic and formic acid. Further experiments on flavouring acids and source materials approved for use in and on foods and in medicines, and also their compounds, will contribute to developing preparations with a stronger impact on nematode larvae - parasites of the digestive tract of vertebrate animals and humans.
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| http://dx.doi.org/10.2478/helm-2019-0017 | DOI Listing |
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