The Thermal Impact on the Stability of Physical Properties in Flonicamid, hexythiazox, Nicosulfuron, and Quinclorac Formulations | ||||
المجلة العربية للعلوم الزراعية | ||||
Volume 7, Issue 24, October 2024, Page 289-320 PDF (933.24 K) | ||||
Document Type: المقالة الأصلية | ||||
DOI: 10.21608/asajs.2024.386891 | ||||
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Authors | ||||
Hany A. B. Mansour![]() | ||||
1Pesticides Analysis Researches Department, Central Agricultural Pesticides Laboratory | ||||
2Chemistry Depart, Faculty of Science, Helwan University | ||||
Abstract | ||||
The impact of storage temperatures on the stability of the physical properties of flonicamid, hexythiazox, nicosulfuron, and quinclorac formulations in Teppeki 50% WG, Efdal hexzarun 5% EC, Shield 4% OD, and Queen 75% WG, respectively was investigated. The wettability, dispersibility, suspensibility, pH value, free acidity, emulsion stability, crystallization, and dispersion stability were investigated before and after storage at 35, 40, 45, and 54°C for 14 weeks. The change in pH values and acidity for the studied formulations was confirmed with GC/MS analysis. According to the obtained results, there was a relationship between pH value or free acidity, storage period, and temperature. Nicosulfuron formulation must be stored at a temperature of 40°C or less and its formulations must have appropriate adjuvants to stabilize it and maximize its potency at higher temperatures. Economically, it is recommended that the quantity of pesticides purchased per season do not exceed the requirements in order to limit the period of these chemicals' storage. The pH and hardness of water sources influence pesticide effectiveness and some physical properties such as emulsion stability, re-emulsification, and dispersion stability; thus, water must be analyzed before spraying pesticides to determine cation and anion concentrations. Pesticide package labels must contain the pH range in which the pesticide is sprayed, as well as the appropriate temperature range for maintaining the pesticide's best storage shelf life. | ||||
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