Defence colony in eusocial insect is a costly but vital characteristic, whose evolution is modified by kin-selection forces resulting in self-sacrificing behaviour. Social aphids which cause gall reveal an amazing altruism as there are sterile soldiers which take care of defense, cleaning and even repair gall. Natural enemies still occur, but galls have nutritive, protective, and microclimatic perquisites as they are constituted by the secretion of insects and by such plant hormones as auxin and cytokinin. There is division of labour, the younger soldiers take the task of clearing waste and the older soldier?s man vulnerable openings. Soldiers in certain species give themselves up by spilling body fluids in order to plug the breakages in the gall. These behaviours point to the adaptation value of gall induction and extreme altruism.

Lernaea which is known as anchor worm exists as an ectoparasite that infects both ornamental and farmed freshwater fish species. The females attach themselves to skin and fins and gills to suck blood and tissue which leads to skin discomfort open wounds, stress, diminished growth and secondary infections. The organism produces free-swimming larvae which find hosts while its stationary females generate eggs during the entire time which results in fast population growth. The infestations appear as thread-like formations which makes them easy to identify. Management practices need to combine chemical applications with physical removal methods and water quality enhancement and fish welfare improvement.

Nutmeg (Myristica fragrans Houtt.), belonging to the family Myristicaceae, is an important tropical tree spice valued for its aromatic seed (nutmeg) and aril (mace). In India, it is mainly cultivated in Kerala and Tamil Nadu. Harvesting peaks from June to August when fruits naturally split open. Post-harvest processing involves removal of the pericarp, separation of mace, drying, grading, and packaging. Proper drying using sun, hot air, or solar tunnel dryers prevents fungal contamination and aflatoxin development. Mace is often blanched and hotair dried to retain color and quality. Value-added products such as nutmeg oil, mace oil, oleoresin, and nutmeg butter are produced through steam or hydro-distillation. The aromatic compounds, particularly myristicin and elemicin, determine its flavor and medicinal properties. Improved drying and extraction techniques enhance the quality and export potential of nutmeg and mace.