Penetration of 1,2-dibromo-3-chloropropane in a Florida soil.
Gas-liquid chromatography was used to detect movement of the nematicide, 1,2-dibromo-3-chloropropane (DBCP), in soil columns containing top- and subsoil of Astatula fine sand. Topsoil contained 1.4-1.6% organic matter and subsoil 0.20-0.25%. DBCP was applied at various rates as aqueous drenches. Depth of penetration was controlled by organic matter in topsoil and varied with the amount of water applied. Maximum DBCP penetration after 14 days was 28 cm; maximum water infiltration, 115 cm. Maximum depth of penetration was obtained with a water emulsion of 30 mug/ml of DBCP applied in 15 cm of water. DBCP applied in 5 cm of water to soils containing 2.0% and 0.125% organic matter penetrated 6 cm and 60 cm, respectively.
Effect of Temperature on the Dispersion of 1,2-dibromo-3-chloropropane in Soil.
A study was conducted to evaluate the effect of temperature on the dispersion of 1,2-dibromo-3-chloropropane (DBCP) in soil. The facility of solution of DBCP in water was also investigated. Results of these studies show that the movement of DBCP from an injection site is temperature dependent. These data also indicate that DBCP dissolves readily in water and that dissolved chemical serves to limit the rate of outward dispersion once the liquid DBCP which was added has changed state. The mechanics of DBCP dispersion following soil injection are discussed.
On the fractionation of β-lactoglobulin and α-lactalbumin
Abstract Existing methods for the preparation of α-lactalbumin and β-lactoglobulin are examined critically. It is proposed that the most satisfactory method for the preparation of the whey protein fraction from bovine milk is (NH 4 ) 2 SO 4 fractionation. A number of new gentle procedures for the fractionation of the whey proteins are compared with some existing methods. The distribution of total protein at various stages is determined by total Kjeldahl nitrogen and the kind of protein by starch-gel electrophoresis. The effect of variables, such as pH, salt concentration and temperature on the separation of α-lactalbumin and serum albumin from β-lactoglobulin is studied. Differences in the behavior ( e.g. solubility) of genetic variants of β-lactoglobulin are noted. The solubility of each of the major whey proteins, under similar conditions to those used in the fractionation, is compared with its solubility in the whey protein mixture. The understanding gained of factors important in the fractionation is used in recommending new procedures for α-lactalbumin and β-lactoglobulin isolation.