An investigation of runoff property of pesticides applied in a golf course was conducted by using lysimeters and at actual golf courses. In lysimeter experiment, a remarkable leaching was observed in only 5 pesticides [trichlorfon (DEP), metalaxyl, isoprothiolane, flutolanil and iprodione] with at least 100mm of precipitation.The leaching was scarce in other 12pesticides [bensulide (SAP), isofenphos, fenitrothion (MEP), fenarimol, triflumizole, tetrachlorvinphos (CVMP), pyridaphenthion, oxine-copper, isoxathion, prothiofos, tolclofosmethyl, pendimethalin] with sum of 440mm of precipitation for 51 days. The leaching pattern of the 5 pesticides showed a single broad peak. There was a tendency that pesticides with a high water solubility had a potential to move downward.In putting green experiment, all the 3 pesticides applied (isofenphos, flutolanil and metalaxyl) were detected in leaching water with only 10mm of precipitation.There was no significant difference among the pesticides in the concentrations during experimental period for 41 days. In fairway experiment, all the 4 pesticides (propyzamide, SAP, MEP and iprodione) were detected in the surface water with at least 10-20 mm precipitation.Concentration of pesticides in the surface water from the putting green and fairway experiments was higher than that in the leaching water.Since the present experiments were carried out during the winter period, attention should be paid to the fact that the environmental conditions are different from those in spring to fall when pesticides are usually applied to golf courses.

The effects of water-soaking pre-treatment of powdered dry cereal on pesticide residue analysis in brown rice and wheat were examined. The recovery of several pesticide residues found in cereal by acetone extraction without water-soaking was as low as 6ϳ68% of recovery after watersoaking pre-treatment for 30 min. The optimal soaking time in water was 15 to 30 min for the powdered cereal samples. The relative recovery of spiked pesticides and residual pesticides was not always parallel between the two extraction conditions, i.e., acetone extraction with and without water-soaking pre-treatment. Pre-treatment produced higher measured values in many cases, but also resulted in lower values for some pesticides like malathion and diazinon. Soaking dry samples in water for 15ϳ30 min as pre-treatment will give good residual pesticide extraction.

No abstract

The e#ects of processing and cooking on the levels of pesticide residues in rice samples were investigated for 11 pesticides in pre-harvest (9 pesticides) and post-harvest (4 pesticides) samples. In the polishing process, the transfer ratio (̮, total pesticide residue amount in product/that in brown rice) of rice bran ranged from 40̮ to 106̮, and the transfer ratio of polished rice ranged from 9̮ to 65̮ in pre-harvest samples. These values varied from pesticide to pesticide. The processing factor (the concentration (mg/kg) of pesticide in product/that in the brown rice) of polished rice ranged from 0.11 to 0.73. The loss of pesticides during processing and/or cooking did not correlate to any single physical or chemical property. Investigation of changes of pesticide residues during processing and/or cooking is useful not only to establish MRLs, but also to recognize actual levels of pesticide residues in food.

e e ects of processing and cooking on the residue levels of benomyl, which was applied preharvest and determined to be as carbendazim, were investigated. In the case of edamame, the residual amount ratios (%, RARs) in raw seeds as the edible portions were reduced to 1% a er removing the pods. Although more than 70% of the initial residues were eliminated into the boiling wastewater, the RARs in boiled seeds slightly increased to 2.6 3.6%. is increase indicated that a part of the residue was translated from the pod to the seed portion during the boiling process. In the case of wheat, the RAR of our as the major edible portion was 26% a er the milling process. However, the process of cooking wheat our, such as making bread and lumping noodles, caused no signi cant reducing of RARs. Removing edamame pods and milling wheat e ectively reduce benomyl residue.