Dissipation of triadimefon on the solid/gas interface.

The dissipation of triadimefon, as pure solid and in the Bayleton 5 commercial formulation, was studied under controlled and natural conditions. Volatilization and photodegradation were shown to be the main dissipation processes. The volatilization results can be described by an empirical model assuming exponential decay of the volatilization rate. The filler of the commercial formulation is determinant for the volatilization but has little effect on the photodegradation rates. The main photoproducts were identified and a reaction mechanism proposed.

Photochemistry of 5-allyloxy-tetrazoles: steady-state and laser flash photolysis study.

The photochemistry of three 5-allyloxy-tetrazoles, in methanol, acetonitrile and cyclohexane was studied by product analysis and laser flash photolysis. The exclusive primary photochemical process identified was molecular nitrogen elimination, with formation of 1,3-oxazines. These compounds were isolated in reasonable yields by column chromatography on silica gel and were fully characterized. DFT(B3LYP)/6-31G(d,p) calculations predict that these 1,3-oxazines can adopt two tautomeric forms (i) with the NH group acting as a bridge connecting the oxazine and phenyl rings and (ii) with the -N=bridge and the proton shifted to the oxazine ring. Both tautomeric forms are relevant in the photolysis of oxazines in solution. Secondary reactions were observed, leading to the production of phenyl vinyl-hydrazines, enamines, aniline and phenyl-isocyanate. Transient absorption, detected by laser flash photolysis, is attributed to the formation of triplet 1,3-biradicals generated from the excited 5-allyloxy-tetrazoles. The 1,3-biradicals are converted to 1,6-biradicals by proton transfer, which, after intersystem crossing, decay to generate the products. Solvent effects on the photoproduct distribution and rate of decomposition are negligible.

Characterization of edible oils using total luminescence spectroscopy.

Total luminescence spectroscopy was used to characterise and differentiate edible oils and additionally, to control one of the major problems in the oil quality--the effect of thermal and photo-oxidation. We studied several vegetable oils available on the Polish market, including soybean, rapeseed, corn, sunflower, linseed and olive oils. Total luminescence spectroscopy measurements were performed using two different sample geometries: front-face for pure oil samples and right-angle for transparent samples, diluted in n-hexane. All the samples studied as n-hexane solutions exhibit an intense peak, which appears at 320 nm in emission and 290 nm in excitation, attributed to tocopherols. Some of the oils exhibit a second long-wavelength peak, appearing at 670 nm in emission and 405 nm in excitation, belonging to pigments of the chlorophyll group. Additional bands were present in the intermediate range of excitation and emission wavelengths; however, the compounds responsible for this emission were not identified. The front-face spectra for pure oils included chlorophyll peaks for most samples, and some additional peaks in the intermediate range, while the tocopherol peaks were comparatively less intense. The results presented demonstrate the capability of the total luminescence techniques to characterise and differentiate vegetable oil products, and additionally, to characterize the effect of thermal and photo-oxidation on such products. In the photo-oxidation experiments, special attention was paid to possible involvement of singlet oxygen. Experiments were done to monitor the highly specific O2(1delta(g)) --> O2(3sigma(g)-) singlet oxygen emission at 1270 nm. Thus, total luminescence spectroscopy presents an interesting alternative to time-consuming and expensive techniques such as gas or liquid chromatography, mass spectrometry and other methods requiring wet chemistry steps.