a pest trap
A technology of traps and pests, applied in the field of pest control, can solve the problems of reducing the number of pests and low efficiency of pest killing
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Embodiment 1
[0051] figure 1 A schematic structural diagram of the pest trap 010 provided in this embodiment. Please refer to figure 1 , the pest trap 010 provided in this embodiment includes a fixing part 100 and a plurality of trapping mechanisms 200 arranged on the fixing part 100 . In this embodiment, the fixing member 100 is a horizontal plate, and a plurality of trapping mechanisms 200 are fixed on the lower surface of the fixing member 100 at equal intervals. Passing holes 110 between adjacent trapping mechanisms 200 are also opened on the fixing member 100 , so that pests can enter the trapping mechanisms 200 through the passing holes 110 . In this embodiment, the number of trapping mechanisms 200 is 200.
[0052] figure 2 In the pest trap 010 provided in this embodiment, the first structural schematic diagram of the trapping mechanism 200, wherein the pest container 220 is located at the first position. image 3 In the pest trap 010 provided in this embodiment, the first str...
Embodiment 2
[0070] This embodiment is basically the same as Embodiment 1, except that the pest attractant, soaking agent and curing agent are different.
[0071] Specifically, in this embodiment, in the sodium alginate solution, the weight ratio of sodium alginate to water is 1.3:100, and in the calcium chloride solution, the weight ratio of calcium chloride to water is 1.7:100.
[0072] Specifically, in this embodiment, the pest attractant includes: 13 parts of beer yeast; 35 parts of apple puree; 7 parts of meat puree; 4 parts of white sugar; 12 parts of water; 6 parts of cooking wine; 6 parts of vinegar; 4 parts of oil.
[0073] Among them, the meat puree is made in the following way: lean pig meat, pig large intestine, pig lung, pig bladder and chicken breast meat are mixed in a weight ratio of 5:2:1:1:3 and crushed into a puree. The thickness is spread on the shelf, and the meat paste is formed after 26 hours at 30°C.
[0074] Wherein, the fat is prepared in the following manner: un...
Embodiment 3
[0076] This embodiment is basically the same as Embodiment 1, except that the pest attractant, soaking agent and curing agent are different.
[0077] Specifically, in this embodiment, in the sodium alginate solution, the weight ratio of sodium alginate to water is 1.5:100, and in the calcium chloride solution, the weight ratio of calcium chloride to water is 1.2:100.
[0078] Specifically, in this embodiment, the pest attractant includes: 15 parts of beer yeast; 40 parts of apple puree; 10 parts of meat puree; 5 parts of white sugar; 14 parts of water; 7 parts of cooking wine; 7 parts of vinegar;
[0079]Among them, the meat paste is made in the following way: lean pork, pig large intestine, pig lung, pig bladder and chicken breast meat are mixed in a weight ratio of 5:2:1:1:3 and crushed into a puree. Spread it thickly on the shelf, and place it at 30°C for 28 hours to form a meat paste.
[0080] Wherein, the fat is prepared in the following manner: uniformly mixing 4 parts ...
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