Colorimetric Determination of Carbaryl in Apple, Lettuce, Chard, and Tomato
Abstract A direct Spectrophotometric technique for determination of carbaryl in apple, lettuce, chard, and tomato has been developed, based on formation of a specific color complex with diazotized 2,5-dichloroaniline sulfate. Carbaryl is extracted with methylene chloride, concentrated, and cleaned up with zinc hydroxide. The color produced with diazotized 2,5-dichloroaniline is measured at 510 nm. Recoveries of added carbaryl from the 4 crops tested ranged from 89.6 to 105%.
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1981 ◽
Vol 64
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pp. 554-556
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2019 ◽
Vol 10
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2016 ◽
Vol 7
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1950 ◽
Vol 15
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pp. 260-266
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