Dichlorvos Degradation on Stored Wheat and Resulting Milling Fractions2

Autor:	G. Eason, A. Cagle, M. E. Whitten, H. H. Vardell, Hagen B. Gillenwater, R. S. Cail
Rok vydání:	1973
Předmět:	chemistry.chemical_compound Ecology chemistry Bran Agronomy Insect Science Dichlorvos food and beverages Degradation (geology) General Medicine Food science Biology After treatment
Zdroj:	Journal of Economic Entomology. 66:761-764
ISSN:	1938-291X 0022-0493
DOI:	10.1093/jee/66.3.761
Popis:	Dichlorvos sprayed on wheat at 15 ppm resulted in deposits ranging from 2.4 to 6.0 ppm immediately after treatment. Residues decreased to 0.5 ppm or less during 6 weeks of storage in 3.5-m3 bins. Temperature of the grain was an important factor affecting residue-degradation rate. There was little or no loss of residues from wheat stored for 3 months at -18°C. The residues on wheat stored at 27°C for 1 week was about equal to that stored in bins at 18 to 12.7°C for 5-6 weeks. Residues on the milling fractions were greater on the bran and shorts than on the flour. The treatment did not adversely affect patent flour or bread baked from the patent flour.
Databáze:	OpenAIRE
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