Persistence Vs degradation behavior of insecticide imidacloprid (35% SC) and fungicide myclobutanil (24% EC) in/on grape (leaves and fruits) and surrounding soil under canopy were investigated under field conditions. Leaves, fruits and soil samples were collected at 2 hours to 21 days after application at the recommended rate. QuEChERS method was used for extraction and clean-up and analyzed using HPLC and GC for imidacloprid and myclobutanil, respectively .The initial residue deposits, degradation percentages and/or, the parameters (RL50 and RL90) and Pre Harvest Intervals (PHIs) of the targeted pesticides were the criteria of concern. Results revealed that, grape leaves retained higher initial amounts than fruits by about 5.0 7 and 1.34 times for imidacloprid and myclobutanil, respectively. As for RL50, RL90 and PHIs values, imidacloprid showed 4.12 ,13.42 and 21.95 days and 5.13 ,13.41 and 11.96 days on grape leaves and fruit, respectively. The corresponding calculated values were 4.71, 9.38 and 16.31days and 1.97, 9.14 and 14.90 days for myclobutanil on the same targeted samples, respectively. In addition, the grape fruits could be consumed safely after 12 and 15 days of treatment with imidacloprid and myclobutanil, respectively. On the other hand , results indicated that the residue half life (RL50) values for the same targeted pesticides in soil  were 11.56 and 15.74 days, respectively. In general, myclobutanil residues in soil recorded higher persistence levels than higher imidacloprid and on the contrary it showed less persistence in/on grape leaves and fruits.

The aim of this study was to in vitro evaluate encapsulated probiotic supplementation to ruminant rationson degradation and fermentation parameters. The ration consisted of 40% alfalfa hay and 60% concentrate feed mixture. Encapsulated and not encapsulated probiotic were supplemented with level of 106cfu/kg of the total dry matter of ration (DM) and compared with encapsulation media (Sodium Alginate, SA) and control (not supplemented ration). DM and OM degradation and total gas production as well as fermentation parameters of the incubated samples were determined after 24 h of fermentation. Significant (P<0.01) increases in in-vitro DM degradability was observed for the experimental ration supplemented with encapsulated or not encapsulated probiotics at levels (106 CFU/ kg DM) and SA treatment compared to control ration. Also, significant (P<0.05) improvement in OM degradability was recorded for the ration supplemented with not encapsulated probiotics bacteria compared to the other treatments. Moreover no significant differences were observed between the control ration and the rations supplemented with encapsulated probiotics or SA only, as well as no significant difference was recorded between the ration supplemented with encapsulated probiotics and the ration supplemented with SA only. Probiotics bacteria supple mentation in the form of not encapsulated probiotic resulted significant increases in in vitro total gas production per sample and per g DM, OM, dDM, NDF and ADF after 24 hours incubation period compared to the other experimental rations (control, encapsulated probiotic and SA). While significant increase in total gas production per g dOM was observed for not encapsulated probiotic compared to encapsulated probiotic only. It could be concluded that, using encapsulated probiotics bacteria had no significant effect on DM degradability and may be induce decrease in gas production and fermentation parameters.