Degradation of Malathion in Wheat and Milling Fractions

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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.

Document Type: Research Article

Publication date: February 1, 1977

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