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The author describes two methods for the thin-layer chromatographic determination of chlordimeform residues in cucumbers and apples. Chlordimeform is determined alone or together with its relevant metabolites after conversion into 4-chloro-o-toluidine. The limit of detection is 0.1 and 0.05 p.p.m., respectively. The rate of recovery is 76-85 and 90-105%, respectively. Studies on the stability of the residues and on the metabolism and distribution of chlordimeform in cucumbers are discussed.

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