Hostname: page-component-669899f699-g7b4s Total loading time: 0 Render date: 2025-04-27T14:34:31.235Z Has data issue: false hasContentIssue false
  • English
  • Français

Herbicide-Oil-Water Emulsions

Published online by Cambridge University Press:  12 June 2017

Frank A. Manthey ,
John D. Nalewaja  and
Edward F. Szelezniak
Frank A. Manthey
Affiliation:
Crop and Weed Sci. Dep., N. D. State Univ., Fargo, ND 58105
John D. Nalewaja
Affiliation:
Crop and Weed Sci. Dep., N. D. State Univ., Fargo, ND 58105
Edward F. Szelezniak
Affiliation:
Inst. Soil Sci. Plant Cultiv., Pulawy, Poland
Get access Rights & Permissions [Opens in a new window]

Abstract

Oil-water emulsion stability was determined for crop origin and refinement of seed oils and their methyl esterified fatty acids (methylated seed oil) as influenced by emulsifiers and herbicides. Oil-in-water emulsion stability of one-refined, degummed, and crude seed oils was affected by the emulsifier. However, emulsion stability of methylated seed oil was not affected by the refinement of the seed oil used to produce the methylated seed oil or by the emulsifier. Oils without emulsifiers or emulsifiers alone added to formulated herbicide-water emulsions reduced emulsion stability depending upon the herbicide and emulsifier. Further, emulsion stability of formulated herbicides plus oil adjuvants was influenced by the oil type, the emulsifier in the oil adjuvant, and the herbicide. Oil-in-water emulsions improved or were not affected by increasing concentration of the emulsifier in the oil. However, T-Mulz-VO at a concentration greater than 10% with soybean oil or 5% with methylated soybean oil reduced emulsion stability with sethoxydim. Emulsion stability of herbicides with adjuvants depends upon the herbicide, the emulsifier, emulsifier concentration, and the crop origin, type, and refinement of oil.

Keywords

Sethoxydim, 2-[1-(ethoxyimino)butyl]-5-[2-(ethylthio)propyl-3-hydroxy-2-cyclohexen-1-onesoybean, Glycine max (L.)Merr.Emulsifiersmethylated seed oilsbentazonfluazifop-Pquizalofopsethoxydim
Type
Research
Information
Weed Technology , Volume 3 , Issue 1 , March 1989 , pp. 13 - 19
Copyright
Copyright © 1989 by the Weed Science Society of America 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Literature Cited

1. Becher, P. 1973. The emulsifier. p. 65–92 in Van Valkenburg, W., ed. Pesticide Formulations. Marcel Dekker, Inc., New York.Google Scholar
2. Behrens, R. W., and Griffin, W. C. 1953. Emulsion testing: A basis for tests for emulsifiable concentrates of agricultural chemicals. J. Agric. Food Chem. 1:720–724.CrossRefGoogle Scholar
3. Bikerman, J. J. 1965. Foams and emulsions. Formation, properties, and breakdown. p. 58–65 in Chemistry and Physics of Interfaces. Symposium on Interfaces, June 15–16, Am. Chem. Soc., Washington, D.C. Google Scholar
4. Furmidge, C.G.L. 1959. Physico-chemical studies on agricultural sprays. I. General principles of incorporating surface-active agents as spray supplement. J. Sci. Food Agric. 10:267–273.CrossRefGoogle Scholar
5. Hazen, J. L., and Frank, R. 1984. Development of the American Soybean Association standard soybean oil concentrate – a summary. p. 13–15 in Proc. Ag-Chem Uses of Soybean Oil. Jan. 31–Feb. 1, 1984, Am. Soybean Assoc., St. Louis, MO.Google Scholar
6. McWhorter, C. G. 1982. The use of adjuvants. p. 10–25 in Adjuvants for Herbicides. Weed Sci. Soc. Am., Champaign, IL.Google Scholar
7. Mounts, T. L., and Khym, F. P. 1980. Refining. p. 89–103 in Erickson, D. R. et al., eds. Handbook of Soy Oil Processing and Utilization. Am. Soybean Assoc., St. Louis, MO, and Am. Oil Chem. Soc., Champaign, IL.Google Scholar
8. Nalewaja, J. D., Skrzypczak, G., Miller, S. D., and Dexter, A. G. 1984. Crop origin oils as additives to herbicides. p. 9–13 in Proc. Ag-Chem Uses of Soybean Oil. Jan. 31–Feb. 1, 1984, Am. Soybean Assoc., St. Louis, MO.Google Scholar
9. Pryde, E. H. 1980. Composition of soybean oil. p. 9–13 in Erickson, D. R. et al., eds. Handbook of Soy Oil Processing and Utilization. Am. Soybean Assoc., St. Louis, MO, and Am. Oil Chem. Soc., Champaign, IL.Google Scholar
10. Schwarz, E. G., and Reid, W. G. 1965. Surface active agents–their behavior. p. 66–71 in Chemistry and Physics of Interfaces. Symposium on Interfaces, June 15–16, Am. Chem. Soc., Washington, D.C. Google Scholar
11. Sheppard, A. J., Iverson, J. L., and Weihrauch, J. L. 1978. Composition of selected dietary fats, oils, margarines, and butter. p. 341–379 in Kuksis, A., ed. Handbook of Lipid Research. Vol. 1. Fatty Acids and Glycerides. Plenum Press, New York.CrossRefGoogle Scholar
12. Steepy, T. L. 1984. Weed control with crop oil concentrates containing vegetable oils. p. 16–17, in Proc. Ag-Chem Uses of Soybean Oil. Jan. 31–Feb. 1, 1984, Am. Soybean Assoc., St. Louis, MO. Google Scholar
13. Steffens, G. L., and Cathey, H. M. 1969. Selection of fatty acid derivatives: Surfactant formulations for the control of plant meristems. J. Agric. Food Chem. 17:312–317.CrossRefGoogle Scholar
14. Van Valkenburg, W. 1973. The stability of emulsions. p. 93–112 in Van Valkenburg, W., ed. Pesticide Formulations. Marcel Dekker Inc., New York.Google Scholar
15. Yeadon, D. A., Goldblatt, L. A., and Altschul, A. M. 1958. Lecithin in oil-in-water emulsions. J. Oil Chem. Soc. 35:435–437.CrossRefGoogle Scholar