Difference between revisions of "Alachlor"
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|definition=Alachlor is a herbicide used mainly to control weeds in corn and soybean fields.<ref>[http://pmep.cce.cornell.edu/profiles/herb-growthreg/24-d-butylate/alachlor/herb-prof-alachlor.html Cornell Herbicide Profile]</ref><ref>[http://extoxnet.orst.edu/pips/alachlor.htm Oregon State University Pesticide Inormation Profile]</ref> Alachlor is a member of the chloroacetanilide family of herbicides. | |definition=Alachlor is a herbicide used mainly to control weeds in corn and soybean fields.<ref>[http://pmep.cce.cornell.edu/profiles/herb-growthreg/24-d-butylate/alachlor/herb-prof-alachlor.html Cornell Herbicide Profile]</ref><ref>[http://extoxnet.orst.edu/pips/alachlor.htm Oregon State University Pesticide Inormation Profile]</ref> Alachlor is a member of the chloroacetanilide family of herbicides. | ||
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Revision as of 15:28, 19 March 2013
Notes
| Alachlor |
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| Formula |
| C14H20ClNO2 |
The United States Environmental Protection Agency has found alachlor to potentially cause the following health effects when people are exposed to it at levels above the maximum contaminant level (MCL) for relatively short periods of time: slight skin and eye irritation.
Alachlor has the potential to cause the following effects from a lifetime exposure at levels above the MCL: damage to liver, kidney, spleen; lining of nose and eyelids; cancer.[3]
If released to soil, alachlor can be broken down by bacteria and sunlight, usually within two months. However, alachor does not bind to most soils very well and may either evaporate or leach into ground water. Sunlight and bacterial action are also important for degrading alachlor in surface water, but evaporation generally does not occur. Once alachlor enters ground water, its break down is very slow. The bioaccumulation of alachlor in aquatic organisms is not important. Any alachlor taken up by plants or animals is quickly eliminated.[3]
Environmental standards and legislation
Included in the water framework list of priority substances
See also
