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Quinclorac (QNC) is an effective but rather persistent herbicide commonly used in rice production. This herbicide presents a mean persistence in the environment so its residues are considered of environmental relevance. However, few studies have been conducted to investigate its environmental behavior and degradation. In the present work, direct photolysis and TiO(2) photocatalysis of the target compound in ultrapure and paddy field water were investigated. After 10h photolysis in ultrapure water, the concentration of QNC declined 26% and 54% at 250 and 700 W m(-2), respectively. However, the amount of quinclorac in paddy field water remained almost constant under the same irradiation conditions. QNC dissipated completely after 40 min of TiO(2) photocatalysis in ultrapure water, whereas 130 min were necessary to degrade 98% of the initial concentration in paddy field water. Possible QNC photolytic and photocatalytic degradation pathways are proposed after structure elucidation of the main transformation products, through liquid chromatography-electrospray ionization-quadrupole time-of-flight mass spectrometry and exact mass measurements. Pyridine ring hydroxylation at C-9 followed by ring opening and/or oxidative dechlorination were the key steps of QNC degradation.
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http://dx.doi.org/10.1016/j.chemosphere.2012.01.016 | DOI Listing |
Food Chem
September 2025
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address:
The cooking process exerts a notable influence on the flavor characteristics of fish. E-nose, GC-MS, and GC-IMS technologies were utilized to investigate how three thermal processing methods (steaming, frying, and roasting) alter the volatile odors of paddy field carp (PFC). GC-MS and GC-IMS analyses indicated that the volatile compound compositions of steaming and raw samples were relatively similar.
View Article and Find Full Text PDFMol Biol Rep
September 2025
Department of Zoology, Dr. Harisingh Gour Vishwavidyalaya (A Central University), Sagar, 470003, Madhya Pradesh, India.
Background: The earthworm fauna of India remains inadequately documented, despite its pivotal ecological importance, and there is a pressing need to address this gap. Recognizing this lack of comprehensive documentation, the present study was undertaken to explore and characterize the diversity in previously under-surveyed regions. During systematic surveys in Madhya Pradesh (Central India) and Manipur (North-Eastern India), four novel species of the genus Drawida Michaelsen, 1900 were discovered: D.
View Article and Find Full Text PDFJ Pestic Sci
August 2025
Sumitomo Chemical Co., Ltd., Agro & Life Solutions Research Laboratory.
Oxazosulfyl, a novel insecticide originally discovered and developed by Sumitomo Chemical Co., Ltd., belongs to a new chemical class, the sulfyl group, structurally characterized by its ethylsulfonyl moiety.
View Article and Find Full Text PDFJ Hazard Mater
September 2025
State Key Laboratory of Regional and Urban Ecology, Ningbo Observation and Research Station, Institute of Urban Environment, Chinese Academy of Sciences, Xiamen 361021, PR China; Zhejiang Key Laboratory of Pollution Control for Port-Petrochemical Industry, CAS Haixi Industrial Technology Innovation
Reactive oxygen species (ROS) are critical mediators of soil biogeochemical processes. While the production of ROS with biochar (BC) in the rhizosphere has not been explored. We demonstrate that BC and Fe-modified biochar (FeBC), prepared at 400°C and 600°C, influence ROS generation in paddy soil containing biodegradable (polybutylene succinate: PBS) and conventional (polystyrene) microplastics (MPs).
View Article and Find Full Text PDFAquac Nutr
August 2025
School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
The Chinese mitten crab () is an economically important crab species in China, with a unique flavor, excellent nutritional quality and popularity with consumers. However, the current research on Chinese mud crabs predominantly centers on fresh samples and gives limited attention to the flavor characteristics of crabs after steaming. Consequently, this study aims to explore the flavor differences in crab roe and crab paste following steaming across three distinct aquaculture environments: lakes, ponds, and paddy fields.
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