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Chemical Insect Attractants and Repellents
Nature of chemical attractants. Essential oils, resins, and related substances. Fermentation products (Alcohols, acids, aldehydes, esters, carbinols). Protein and fat decomposition products (Fatty acids, amines, ammonia, carbon dioxide). Olfactometers and threshold concentrations. Baits and traps. Repellents. Chemical basis of taste and olfaction. Evolution of feeding preferences.
