PERMANENT SOLUTION IN PREVENTING FLIES AROUND A CATTLE  (someone please improve the title)

Introduction:They buzz and they bite, but the flies that cause a nuisance to people can also bring

disease and nuisance to cattle. Fly control is essential in maintaining the health of dairy and beef cattle herds, whether in the pasture or the barn, says Purdue University entomologist Ralph Williams.

“The horn fly is our most damaging because they do suck blood and reduce the performance of the cow,” Cleere said. “Adult flies live for about three weeks and feed up to 30 times a day.”

“Since I’ve started (using garlic) I’ve had a huge decrease in pinkeye. I went from treating three or four animals per week, during fly season, to treating maybe one (per week),” said Carr, who with his wife, Kristy-Layne, runs cow-calf pairs and yearling heifers in a grass-fed operation.

Allicin has a short shelf life; as soon as garlic is peeled and smashed, it releases an enzyme called alliinase that reacts with alliin and forms allicin. This allicin compound can be isolated by Soxhlet aqueous extraction. Allicin is found to be stable in acidic solution for 30 days; hence, it can be consumed with citric acid fruits (lemon) in order to get its functional property.

ALICIN COMES FROM ALINASE <- WHICH IS AN ENZYMEAllicin Extraction:Allicin extraction is not an easy task due to its instability. Perhaps the easiest way to extract it is:1. Using a mortar and pestle, crush cloves of garlic and transfer the contents (including any resulting garlic oil) into a beaker.2. Soak the crushed garlic and garlic oil in 20 mL of ethanol (per clove).3. Cover the beaker with a watch glass and allow it to stand for half an hour (room temperature or slightly below).

Diallyl DisulfideIt is a yellowish liquid which is insoluble in water and has a strong garlic odor. It is produced during the decomposition of allicin, which is released upon crushing garlic

Getting your daily dose of garlic or onion then sweating, your body is secreting a high concentration of diallyl disulfide, the flies tend not to land or even if they land and take a taste of sulphur, they will fly away, it is very toxic to flies.

The allicin generated is very unstable and quickly changes into a series of other sulfur containing compounds such as diallyl disulfide.

NEED TO INSERT ALINASE IN CATTLES.

Sources:http://www.hobbyfarms.com/farm-industry-news/2010/08/24/cattle-fly-control.aspxhttp://www.longlakelodge.ca/GarlicVsBlackFly.htmhttp://www.researchgate.net/post/extraction_of_allicinhttp://www.novozymes.com/en/about-us/our-business/what-are-enzymes/Pages/creating-the-perfect-enzyme.aspx

METHODOLOGY:ROUGH DRAFT OF METHODOLOGY:

1. Extract allinase2. Insert allinase in bacteria3. Bacteria reproduce4. Infect cattle

Bacteria and fungi produce most industrial enzymesNaturally-occurring microorganisms are the most productive producers of enzymes. This knowledge has been exploited by industry for more than fifty years. Bacteria and fungi are the microorganisms best suited to the industrial production of enzymes. They are easy to handle, can be grown in huge tanks without light, and have a very high growth rate.Most of Novozymes' enzymes are produced by the bacterium Bacillus subtilis and the fungus Aspergillus oryzae. Both have a huge capacity for producing enzymes and are completely harmless for humans.

SO INSERTING THE THING:1. USE MICROINJECTION AND INSERT IT IN A MICROORGANISM

a. Microinjection is the use of a glass micropipette to inject a liquid substance at a microscopic or borderline macroscopic level. The target is often a living cell but may also include intercellular space.

2. INFECT THE CATTLE