The present invention relates to an arthropod control composition, methods and uses to control arthropods as well as arthropod control articles comprising the same.

A bactericidal, antiviral composition including betel leaf extracts/essential oils in combination with at least two active ingredients plant extracts, a 4-allylpyrocatechol (APC) ingredient, a camphor ingredient, a water paraffin ingredient, an alcohol ingredient, other ingredients, and a water ingredient. The process of manufacturing the bactericidal, and antiviral composition simply, mixing the ingredients to create a homogenous mixture by predetermined percentage by weight of each ingredient.

A bactericidal, antiviral composition including betel leaf extracts/essential oils in combination with at least two active ingredients plant extracts, a 4-allylpyrocatechol (APC) ingredient, a camphor ingredient, a water paraffin ingredient, an alcohol ingredient, other ingredients, and a water ingredient. The process of manufacturing the bactericidal, and antiviral composition simply, mixing the ingredients to create a homogenous mixture by predetermined percentage by weight of each ingredient.

The method to put natural anti-bacteria and anti-virus materials or natural anti-bacteria and anti-virus material extraction to mask;

The method to put natural anti-bacteria and anti-virus materials or natural anti-bacteria and anti-virus material extraction to mask;

Compositions and methods for increasing the efficacy of pesticidal compositions are described herein, including synergistic pesticidal compositions comprising a pesticidal active ingredient and a C4-C10 saturated or unsaturated aliphatic acid or an agriculturally compatible salt thereof and methods for delivery of said pesticidal compositions. Some pesticidal compositions and methods as described are directed to compositions and methods for increasing the efficacy of fungicides. Some pesticidal compositions and methods as described are directed to compositions and methods for increasing the efficacy of nematicides. Some pesticidal compositions and methods as described are directed to compositions and methods for increasing the efficacy of insecticides. Methods for enhancing the activity pesticidal active ingredients in pesticidal compositions in use are also described.

Compositions and methods for increasing the efficacy of pesticidal compositions are described herein, including synergistic pesticidal compositions comprising a pesticidal active ingredient and a C4-C10 saturated or unsaturated aliphatic acid or an agriculturally compatible salt thereof and methods for delivery of said pesticidal compositions. Some pesticidal compositions and methods as described are directed to compositions and methods for increasing the efficacy of fungicides. Some pesticidal compositions and methods as described are directed to compositions and methods for increasing the efficacy of nematicides. Some pesticidal compositions and methods as described are directed to compositions and methods for increasing the efficacy of insecticides. Methods for enhancing the activity pesticidal active ingredients in pesticidal compositions in use are also described.

A topical mosquito control product includes active and inert ingredients. The active ingredients include natural materials and may include soybean oil, cinnamon oil, clove oil, thyme and geraniol. The inert ingredients include natural materials and may include bee's wax, sunflower oil, triethyl citrate, water, vanillin, steric acid, xanthan gum and lecithin.

A topical mosquito control product includes active and inert ingredients. The active ingredients include natural materials and may include soybean oil, cinnamon oil, clove oil, thyme and geraniol. The inert ingredients include natural materials and may include bee's wax, sunflower oil, triethyl citrate, water, vanillin, steric acid, xanthan gum and lecithin.

The protection process comprises transporting vegetable products (1) in an enclosure (3), a phyto-protective treatment being applied simultaneously by placing a quantity of a porous mineral or vegetable material (5) inside said enclosure (3), in which a liquid containing an essential oil or a constituent of an essential oil is absorbed; the porous mineral or vegetable material (5) having a liquid absorption capacity of between 5% and 30% by weight at 20° C.; the evaporation rate of the liquid absorbed in the porous mineral or vegetable material (5) being between 10 and 200 g per day and per kg of absorbed liquid at a temperature suitable for the preservation of the vegetable products and at atmospheric pressure; the porous mineral or vegetable material (5) being arranged inside at least one openwork container (7) allowing an internal atmosphere of the enclosure (3) to circulate through the openwork container (7) in contact with the porous mineral or vegetable material (5).