The Decomposition of Daminozide (Alar) to Form Unsymmetrical Dimethylhydrazine (UDMH) in Heated, pH Adjusted, Canned Solutions

Transformation of the plant growth regulator daminozide (Alar) and structurally related compounds with CuII ions: oxidation versus hydrolysis

As part of a study of metal ion effects on chemical transformations of nitrogen-containing agrochemicals, conversion of daminozide to succinate via cleavage of the hydrazide C-N bond was examined in the presence and absence of divalent metal ions. No conversion was observed in metal ion-free solutions or in the presence of 1.0 mM NiII, ZnII, and PbII. CuII, in contrast, markedly increased rates of daminozide to succinate conversion. Halide ions (CI-, Br-) had no effect on daminozide conversion in the absence of metal ions but markedly increased conversion rates observed in the presence of CuII. The nitrogen-donor ligands ethylenediamine, N-(2-hydroxyethyl)ethylenediamine, and 1,4,7,10-tetraazacyclododecane decreased rates of CuII-facilitated conversion, while 1,5,9-triazacyclododecane actually increased rates of conversion. H NMR and UV spectroscopy provide evidence for the formation of 1:1 CuII-daminozide complexes. Halide ion effects and nitrogen-donor ligand effects point to an oxidative mechanism for CuII-facilitated daminozide breakdown, rather than hydrolysis. The structurally related compound butyric acid 2,2-dimethylhydrazide (BH) is subject to the same CuII-facilitated breakdown via an oxidative mechanism. N,N-Dimethylsuccinamic acid (SA), in contrast, breaks down via a hydrolytic mechanism.

Chlordane and toxaphene residues following cooking of treated channel catfish fillets

The reduction in residues of chlordane and toxaphene following cooking (frying, baking, and smoking) of fillets obtained from treated Channel catfish (Ictalurus punctatus) was determined. On average, cooking reduced moisture content by 17% and increased fat content by 28 to 274%. Frying reduced chlordane residues by 56 to 86% on a dry basis (db) or 84 to 92% on a percent fat basis (fb) when raw fillets were compared to cooked fillets. Baking and smoking reduced chlordane significantly less (P < 0.05) than frying with reductions in residues of 12% and 9% (db) or 30% and 33% (fb), respectively. Frying reduced toxaphene residues by 40 to 49% (db) or 65 to 77% (fb), while baking and smoking reduced toxaphene by 35% and 24% (db) or 51% and 59% (fb), respectively.