Phosphine residue and its desorption from cereals.

Rangaswamy, J. R. (1985) Phosphine residue and its desorption from cereals. Journal of Agricultural and Food Chemistry, 33 (6). 1102-1106, 15 ref.. ISSN 0021-8561

PDF J. Agric. Food Chem. 1985, 33, 1102-1106.pdf - Published Version Restricted to Registered users only Download (645kB) | Request a copy

Abstract

Extent and pattern of desorption of PH3 residue in wheat, raw polished rice, raw unpolished rice, and parboiled rice were followed at laboratory level for 60 days. The PH3 residue on each day of storage was computed by knowing the total amount of PH3 desorbed over 60 days. PH3 desorption patterns from four types of cereals are discussed under 3 stages: up to 19 days, 20-49 days, and 50-60 days of storage. The relationship between the logarithm of such residues vs. storage in days is linear over the first 19 days, except in the case of residue from raw polished rice, which is only up to the first 9 days. During the period of linearity the desorption follows first-order kinetics. Between days 20 and 49 there is a waxing and waning in the amount of PH3 desorbed. Between days 50 and 60 there is a regular fall in PH3 residues due to uniform decreased desorption, except in raw unpolished rice in which desorption is a bit sluggish up to 56 days.

Item Type:	Article
Uncontrolled Keywords:	FUMIGATION-; cereals, PH3 residues desorption from; SORPTION-; CEREALS-; PH3 residues desorption from cereals; WHEAT-; PH3 residues desorption from wheat; RICE-; PH3 residues desorption from rice
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 26 Pesticide Chemistry 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Food Protectants and Infestation Control
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	02 Mar 2018 05:13
Last Modified:	02 Mar 2018 05:13
URI:	http://ir.cftri.res.in/id/eprint/6609

Actions (login required)

View Item