Original article Evaluation of electrolysed water as an agent for reducing methamidophos and dimethoate concentrations in vegetables

@inproceedings{Lin2006OriginalAE,
  title={Original article Evaluation of electrolysed water as an agent for reducing methamidophos and dimethoate concentrations in vegetables},
  author={Chyi-Shen Lin and Pi-Jen Tsai and Christ Wu and Jui-Yueh Yeh and Firibu Kwesi Saalia},
  year={2006}
}
Summary In a model system, mixing strong acidic electrolysed oxidising (AC) water with either methamidophos or dimethoate reduced the initial concentrations by more than 99%. Using NaOH solution (pH 11.24) or strong alkaline electrolysed (AK) water resulted in a 98% of methamidophos in 10 min. In contrast, the alkaline solutions only reduced dimethoate concentrations by 35–40%. In food systems, vegetables were soaked in tested pesticide solutions and air-dried. They were then shaken or… CONTINUE READING

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