Temporal and sex-based variation in organochlorine pesticide levels in the blue-footed booby in two coastal colonies of Sinaloa, Mexico

Review of scientific literature on available methods of assessing organochlorine pesticides in the environment

“…At a rate of 40 °C increase min −1 , the oven temperature finally increased to 265 °C and was held for 20 min” [ 359 ] Water, shrimps 14 MDL: Water: 0.006–0.013; shrimps: 0.95–2.89 MQL: Water: 0.020–0.044; shrimps: 3.16–9.63 Water: 60–88; shrimps: 56-96 2.9–13.9 GC-ECD/GC-MS/MS: RT: 16.41–25.19 min [ 360 ] Blubber (Seal) 0–0.04 85.5–99 GC-ECD [ 361 ] lichen 4.36 56–91 GC-ECNIMS [ 362 ] Marine mammals 19 0.3–1.2 Surrogate: 71–96; matrix: 93-103 <20 GC-MS/MS: “Splitless, initial oven temperature of 100 °C (1 min), ramping at a rate of 11.0 °C/min to 180 °C, then to 260 °C (0.00 min) at 3.0 °C/min, and finally at 20.0 °C/min to a final temperature of 300 °C with a final holding time of 6.00 min” [ 363 ] Plasma of blue-footed booby 19 7.5&7.8 22.5&23.3 GC-ECD: “The initial oven temperature was 150 °C. Two temperature gradients were programmed: the first from 5 to 245 °C/min and the second from 10 to 310 °C/min for 5 min” [ 364 ] 22 Surrogate: 66&72 GC-MS/MS: “The GC oven temperature was set at 100 °C for 0.5 min, then 20 °C/min to 160 °C, 4 °C/min to 290 °C, and finally 10 °C/min to 300 °C, and hold for 10 min” [ 365 ] shark 10 0.0001–0.0274 <...…”