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Application of Calorimetry to Microbial Biodegradation Studies of Agrochemicals in Oxisols

Instituto de Química, Universidade Estadual de Campinas, Caixa Postal 6154, 13083-970 Campinas, São Paulo, Brazil

View larger version (14K): [in a new window]   Fig. 1. Chemical structure of the agrochemicals added to the soil: paraquat (a), diquat (b), and phosphamidon (c).

View larger version (13K): [in a new window]   Fig. 2. Variation of enthalpy with time for samples with 1.50 g of Red Latosol soil, 6.0 mg of glucose, 6.0 mg of ammonium sulfate with 35% of moisture content, control (A), and variable amounts of paraquat (a): 2.00 (B); 3.00 (C); 4.00 (D), and 6.00 (E) mg; diquat (b): 1.30 (B); 2.70 (C), 5.30 (D), 6.70 (E), and 8.00 (F) mg; and phosphamidon (c): 1.20 (B); 2.30 (C), 3.50 (D), 4.70 (E), and 5.80 (F) mg at 298.15 ± 0.02 K.

View larger version (13K): [in a new window]   Fig. 3. Variation of total enthalpy for samples with 1.50 g of Red Latosol soil, 6.0 mg of glucose, 6.0 mg of ammonium sulfate with 35% of moisture content, and variable amounts of paraquat (A), diquat (B), and phosphamidon (C) at 298.15 ± 0.02 K.