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 Ive started (using garlic) Ive 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 ENZYME
Allicin 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 Disulfide
It 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.aspx
http://www.longlakelodge.ca/GarlicVsBlackFly.htm
http://www.researchgate.net/post/extraction_of_allicin
http://www.novozymes.com/en/about-us/our-business/what-are-enzymes/Pages/creating-theperfect-enzyme.aspx
METHODOLOGY:

ROUGH DRAFT OF METHODOLOGY:

1. Extract allinase
2. Insert allinase in bacteria
3. Bacteria reproduce
4. Infect cattle
Bacteria and fungi produce most industrial enzymes
Naturally-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