Title of Invention

A SILKWORM FEED AND A PROCESS FOR THE PREPARATION THEREOF

Abstract

A silkworm feed comprising 30-40% by weight of mulberry leaf powder, 15-25% by weight of soya powder, 7-13% by weight of ground nut cake, 5-10% by weight of mulberry branch powder, 5-10% by weight of Agar, 0.3-0.5% by weight of gallic acid, 3-5% by weight of citric acid, 3-5% by weight of sucrose, 0.7-1.3% by weight of ascorbic acid, 0.1-0.5% by weight of sorbic acid, 3-5% by weight of salt mixture, 0.05-0.1% by weight of chloramphenical, 0.3-0.5% by weight of vitamin mixture, 0.30.6% by weight of propionic acid, 2-5% by weight of acetic acid and 25-35% by weight of water blended together thoroughly.

Full Text

FIELD OF INVENTION This invention relates to a silkworm feed and to a process for the preparation thareof. In particular, this invention relates to a silkworm feed which is an alternate to mulberry leaf. BACKGROUND OF INVENTION The silkworm being monophagous insect feeds on mulberry leaves only. The quantum and quality of food of silkworm directly influences the quantue and quality of concoon yield. An artificial diet for silkworm was suggested in Japan and containing SOX or more dried pulverized mulberry leaves as the basal ingredients. Subsequently, attempts were made to replace the sane by other sources of protein. However, several distinct disadvantages were associated with such a known feed. One such disadvantage is that of poor accetability. Another disadvantage was that of poor survival and growth of worm on such feeds. Yet another disadvantage was that of the quick spoiling of the feed, particularly due to fungal attack in rearing bed. An object of this invention ie to propose a silkworm feed and to a process for the preparation thereof which obviates the disadvantages associated with those of the prior art. Another object of this invention is to propose & silkworm feed and to a process for the preparation thereof and which no longer has a limited accetability. Yet another object of this invention is to propose a silkworm feed and to a process for the preparation thereof and which has a long survival. A further object of this invention is to propose a si 1 kworm feed and to a process for the preparation thereof which no longer spoils fay fungal attack. According to this invention there is provided a silkworm feed comprising 30-40% by weight of mulberry leaf powder, 13-25% by weight of soya powder, 7-13% by weight of ground nut cake, 5-10% by weight o-f mulberry branch powder, 5-10% by weight of Agar, 0.3-0.5% by weight of gallic acid, 3-5% by weight of citric acid, 3-5% by weight of sucrose, 0.7-1.3% by weight of ascorbic acid, 0.1-0.5% by weight of sorbic acid, 3-5% by weight of salt mixture, 0.05-0.1% by weight of chioramphenical, 0.3-0.5% fay weight of vitamin Mixture* 0.3-0.6% by weight of propionic acid, 2-SX by might of acetic acid and 29—35% by Height of water blended together thoroughly. Further according to this invention there is provided a process for the preparation of silkworm feed comprising 30—48% by weight of eulberry leaf powder, 15— 25% by weight of soya powder, 7-13% by weight of ground nut cake, 3-10% by weight of mulberry branch powder, 5— 10% by weight of Agar, 0.3-0.5% by weight of gallic acid, 3-5% by weight of citric acid, 3—5% by weight of sucrose, 0.7-1.3% by weight of ascorbic acid, 0,1-0.5% by weight of sorbic acid, 3-5% by weight of salt mixture, 0.05-0.1% by weight of chioramphenical and 2-5% by weight of acetic acid blended together thoroughly so as to form a pramix, adding 0.3-0.6% by weight of propionic acid to 25-35% by weight of water and adding the same to the above blended mixture, 0.3-0.5% by weight of vitamin mixture was mixed with the above mixture and the mixture was blended together thoroughly in order to obtain a silkworm feed, cooking the above mixture at an elivated temperature and stirring the sase immediately to reduce the temperature to about the stirred mixture is then suddenly cooled down to obtain the silk wore. feed. In accordance with this invention a silkworm feed has 30—40% by weight of mulberry leaf powder, 13— 297. by weight of soya powder, 7-13X by weight of ground nut cake, 5-10% by weight of Mulberry branch powder, 3-10% by weight of Agar, 0.3-0.9% by weight of g"Uic acid, 3-97. by weight of citric acid, 3-9% by weight of sucrose, 0.7-1.3% by weight of ascorbic acid, 0.1-*).SX by weight of aarbic acid, 3-9% by weight of salt mixture, 0.03-0.1% by weight of chloramphenical, 0.3- 0.5% by weight of vitanin mixture, 0.3-0.6% by weight of propionic acid, 2-9% by weight of acetic acid and 29-35X by weight of water mixed together to form a homogeneous mixture. Further in accordance with this invention the silkworm feed has 30-40% by weight of mulberry leaf powder, 15-25% by weight of soya powder, 7-13% by weight of ground nut cake, 5—10% by weight of mulberry branch powder, 5-10% by weight of Agar, 0.3-0.5% by weight of gallic acid, 3-5% by weight of citric acid, 3-5% by weight of sucrose, 0.7-1.3% by weight of ascorbic acid, 0.1-0.5% by weight of corbie acid, 3-5% by weight of salt mixture, 0.05—0.1% by weight of chloramphenical and 2-5% by weight of acetic acid are nixed together to fore a premix- 0.3 to 0.6% by weight of propionic acid is added to 25-35% by weight of water which is added to the above premix. To this mixture 0.3-0.5% by weight of vitamin mixture is added to form the silkworm feed. The mixture so obtained is blended thoroughly and is subsequently cooked for 15—25 minutes under 10-15 pound pressure at an elivated temperature. The cooked mixture is subjected to the step of stirring immediately after cooking in order to reduce the temperature to 75-85°C and then this mixture is suddenly cooled down to 0—5°C so as to obtain silkworm feed. The feed so obtained can be preserved for 20—25 days at the temperature of 5— 10°C- For this purpose the mixture is packed in dark " colour polyethene bags to avoid photochemical reaction. In I instar rearing, larvas are brushed on diet provided through semai making hand press Machine by aaking ribbon type strip* (2-2.9 mm thick) on the tray. In the II instar diet is provided in similar May on the plastic nets- Bed hueidity is kept 90-95X and rose temperature is maintained at 30-32°C. Only one time diet is provided in each instar. After II molt the larvae are shifted over to mulberry leaf and continued up to end of the rearing. The silkworm feed and the process for the preparation thereof is herein described and illustrated in the following examples:— ESflUPtfi. 365 grams mulberry leaf powder, 198 grams soya powder, 95 grams ground nut cake, 78 grams mulberry branch powder, 83 grams agar, 4.50 grams gallic acid* 36 grams citric acid, 37 grams sucrose, 9.50 grams ascorbic acid, 2.50 grams sorbic acid, 36 grams salt mixture, 0.18 gram chloramphenical and 35 ml acetic acid ware blended together thoroughly to form a prmmix. 4.90 ml propionic acid was mixed into 3000 ml of water which was added to the above premix. 4 grans vitaMin Mixture was added to the above Mixture. The Mixture to obtained warn blended together thoroughly. The blended Mixture Mas then cooked for 15-23 Minutes at a pressure of 1B-15 pound at an elivated temperature- The cooked Mixture/feed Has stirred immediately to reduce the temperature thereof to about 75-85°C. The feed so obtained Mas then subjected to the step of sudden cooling to a temperature of 0—3°C so as to obtain the si 1 kwonm feed and which can be preserved at a temperature of 9—19% for a period of 22-25 days. WE CLAIM: 1. A silkworm feed comprising 30-40% by weight of mulberry leaf powder, 15-25% by weight of soya powder, 7-13% by weight of ground nut cake, 5-30% by weight of mulberry branch powder, 5-10% by weight of Agar, 0.3-0.5% by weight of gallic acid, 3-5% by weight of citric acid, 3-5% by weight of sucrose, 0.7-1.3% by weight of ascorbic acid, 0.1-0.5% by weight of sorbic acid, 3-5% by weight of salt mixture, 0.05-0.1% by weight of chloramphenical, 0.3-0.5% by weight of vitamin mixture, 0.3-0.6% by weight of propionic acid, 2-5% by weight of acetic acid and 25-35% by weight of water blended together thoroughly. 2. A process for the preparation of silkworm feed comprising 30-40% by weight of mulberry leaf powder, 15-25% by weight of soya powder, 7-13% by weight of ground nut cake, 5-10% by weight of mulberry branch powder, 5-10% by weight of Agar, 0.3-0.5% by weight of gallic acid, 3-5% by weight of citric acid, 3-5% by weight of sucrose, 0.7-1.3% by weight of ascorbic acid, 0.1-0.5% by weight of sorbic acid, 3-5% by weight of salt mixture, 0.05-0.1% by weight of chloramphenial and 2-5% by weight of acetic acid blended together thoroughly so as to form a premix, adding 0.3-0.6% by weight of propionic acid to 25-35% by weight of water and adding the same to the above blended mixture, 0.3-0.5% by weight of vitamin mixture was mixed with the above mixture and the mixture was blended together throughly and then cooked in order to obtain a silkworm feed, cooling the above mixture at an elivated temperature and stirring the same immediately to reduce the temperature to about 75-85°C, the stirred mixture is then suddenly cooled down to obtain the silk worm feed. 3. The process as claimed in claim 2 wherein the blended mixture is cooked for a period of 15-25 minutes at 10-15 pound pressure. 4. The process as claimed in claim 2 wherein said stirred mixture is suddenly cooled down to 0-5°C. 5. A silkworm feed and process for the preparation of the same substantially as herein described and illustrated.

Documents:

0133-mas-1999 abstract.pdf

0133-mas-1999 claims duplicate.pdf

0133-mas-1999 claims.pdf

0133-mas-1999 correspondence-others.pdf

0133-mas-1999 correspondence-po.pdf

0133-mas-1999 description (complete) duplicate.pdf

0133-mas-1999 description (complete).pdf

0133-mas-1999 description provisional.pdf

0133-mas-1999 form-1.pdf

0133-mas-1999 form-19.pdf

0133-mas-1999 form-26.pdf

0133-mas-1999 form-3.pdf

0133-mas-1999 form-4.pdf

0133-mas-1999 form-5.pdf

133-mas-1999 form-1 05-02-2009.pdf

133-mas-1999 form-13 05-02-2009.pdf

133-mas-1999 form-5 05-02-2009.pdf

133-mas-1999 power of attorney 05-02-2009.pdf