Degradation of Malathion in Wheat and Milling Fractionsy13
- 1 February 1977
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Economic Entomology
- Vol. 70 (1) , 109-110
- https://doi.org/10.1093/jee/70.1.109
Abstract
Data on malathion residues were obtained from whole wheat and wheat fractions during 12 months after application of the recommended treatment of 17.35 ml of 57% malathion EC/metric ton. Tempering the wheat to 15% moisture content, required for this milling, reduced the residue. Residues on the wheat fractions decreased with time. Residues on the fractions in order of recoveries were shorts > bran > red dog > flour.This publication has 2 references indexed in Scilit:
- Influence of Grain Moisture and Storage Temperature on the Effectiveness of Malathion as a Grain Protectant1Journal of Economic Entomology, 1960
- RESPIRATION OF CEREAL GRAINS AND FLAXSEEDPlant Physiology, 1940