Artículo
Degradation of the herbicides clomazone, paraquat and glyphosate by thermally activated peroxydisulfate.
Diaz Kirmser, Elena M.; Martire, Daniel Osvaldo; Gonzalez, Monica Cristina
; Rosso, Janina Alejandra
; Rosso, Janina Alejandra
Fecha de publicación:
11/2010
Editorial:
American Chemical Society
Revista:
Journal of Agricultural and Food Chemistry
ISSN:
0021-8561
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Activated sodium peroxydisulfate has the potential to in situ destruct many organic contaminants because of the generation of the stronger oxidant sulfate radical. From photochemical activation of peroxydisulfate in flash-photolysis experiments, the bimolecular rate constants for the reaction of sulfate radical with glyphosate (1.6 108 M-1 s-1 ) and paraquat (1.2 109 M-1 s-1 ) at 25 C were obtained. Thermal activation of peroxydisulfate was shown to degrade the herbicides clomazone, paraquat, and glyphosate. Although the herbicide degradation was observed to take place in less than 1 h, the mineralization of the organic carbon required longer reaction times, because of the formation of stable organic intermediates. For similar initial total organic carbon (TOC) values, TOC profiles were similar for experiments with different substrates (the herbicides, humic acids, and a mixture of glyphosate and humic acids), which indicates that the mineralization of all of the samples is limited by the production of SO4 • - radicals. A linear correlation between the initial amount of SO4 • - needed per mole of C and the average oxidation state was found.
Palabras clave:
PEROXYDISULFATE
,
SULFATE RADICAL
,
GLYPHOSATE
,
CLOMAZONE
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Articulos(INIFTA)
Articulos de INST.DE INV.FISICOQUIMICAS TEORICAS Y APLIC.
Articulos de INST.DE INV.FISICOQUIMICAS TEORICAS Y APLIC.
Citación
Diaz Kirmser, Elena M.; Martire, Daniel Osvaldo; Gonzalez, Monica Cristina; Rosso, Janina Alejandra; Degradation of the herbicides clomazone, paraquat and glyphosate by thermally activated peroxydisulfate.; American Chemical Society; Journal of Agricultural and Food Chemistry; 58; 24; 11-2010; 12858-12862
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