Drug – bio-affecting and body treating compositions – Designated organic active ingredient containing – Carbohydrate doai
Patent
1991-01-14
1992-08-18
Griffin, Ronald W.
Drug, bio-affecting and body treating compositions
Designated organic active ingredient containing
Carbohydrate doai
514 58, 514 54, 514 23, 514 57, 514778, 514770, 514596, 424405, 424407, 424410, 424404, B01J 1302, C12N 1110, A61K 934, A01N 2534
Patent
active
051400170
DESCRIPTION:
BRIEF SUMMARY
This invention relates to the combating of undesired organisms and is concerned particularly, although not exclusively, with the combating of insects, mines and fungi.
Chemical methods of controlling undesired organisms are well known. However, organisms have an ability to evolve, so that after a period of time their resistance to a particular chemical tends to increase. Accordingly, new pesticides must continually be developed so that man is always at least one step ahead of the--pests--always having a pesticide to which the target pest has not yet become resistant.
Another consideration when developing a pesticide, besides the toxicity to the target organism, is whether the pesticide will have detrimental effects on desirable organisms. Thus, before a new pesticide can be marketed, stringent tests must be carried out to ascertain its safety in the eco-system and the environment as a whole.
We aim to improve upon this situation by providing a pesticide which may be advantageous in at least some of the aforementioned respects.
According to a first aspect of the present invention, there is provided a method of combating an undesired insect, mite or fungal organism, comprising the step of applying a composition to an area in which it is desired to combat the organism, characterised in that the composition comprises, as active ingredient, a carbohydrate selected from starch and/or a derivative thereof selected from an oxidized starch, a dextrinised starch, a starch ether, a cationic starch, a phosphate starch, a starch acetate; or an analogous derivative of amylose or amylopectin.
A composition for use in the method of the invention may include a wetting agent and/or a preservative and/or biocidal agent and/or an inert chemical buffer.
A preferred carbohydrate for use in the method of the present invention is a dextrinised starch, commonly called a starch-dextrin, or simply a dextrin. A "dextrin" is commonly defined as a intermediate product or products in the transformation of starch into maltose or D-glucose.
Dextrinisation may take place by one of various methods, including enzymic reaction, in particular by amylases on starch; by the action of Bacillus Macerans, to yield cyclic dextrins having six and seven D-glucose units; by acid hydrolysis in aqueous media; and by the action of heat with or without acid being present, on starch. The latter dextrins, sometimes called pyrodextrins, are especially preferred carbohydrates for use in the method of the invention.
Pyrodextrins are commonly made by spraying dried starch with an acid, typically a mineral acid, usually hydrochloric acid but sometimes nitric acid, then drying the sprayed starch to leave a 1-5% water content. The acidified starch is hydrolysed and reverted by heating. At a final temperature of 95.degree.-120.degree. C., a white pyrodextrin is produced, typically having a low ratio of branched derivatives. At a final temperature of 150.degree.-180.degree. C., a canary-yellow dextrin is produced, having a higher degree of branching, approximately 20%, and being less viscous, than the white dextrins. Without acid but with a longer reaction time and a final temperature of 170.degree.-195.degree. C., the product is a British gum dextrin. Following the final heating step, cooling is rapid to prevent overconversion. The acid may be neutralised at this point in the process if required.
In the present invention, the use of canary-yellow dextrins is particularly preferred.
When starch or a starch derivative is used in the present invention, starch or a starch derivative of any origin may be employed, for example a starch or starch derivative derived from tubers, such as potato, or derived from cereals, such as corn or rice. Very interesting activity has been observed with pyrodextrins derived from such potato starch.
An active ingredient may be synthetic or natural, although natural active ingredients are likely to be used, for economic reasons.
The area to which the composition is applied may be already infected with a target organism or subject to or at r
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Aquaspersions Limited
Griffin Ronald W.
Humber Growers Marketing Organisation Limited
Leary Louise
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