Photoabsorption spectra of gaseous methyl bromide, ethylene dibromide, nitrosyl bromide, thionyl chloride, and sulfuryl chloride

1978 ◽  
Vol 82 (20) ◽  
pp. 2252-2257 ◽  
Author(s):  
A. P. Uthman ◽  
P. J. Demlein ◽  
T. D. Allston ◽  
M. C. Withiam ◽  
M. J. McClements ◽  
...  
Keyword(s):  
Thionyl Chloride ◽  
Methyl Bromide ◽  
Sulfuryl Chloride ◽  
Ethylene Dibromide

ChemInform Abstract: Sulfenylation Reactions Activated by Thionyl Chloride and Sulfuryl Chloride.

ChemInform ◽  
2010 ◽  
Vol 30 (15) ◽  
pp. no-no
Author(s):  
N. V. Zyk ◽  
E. K. Beloglazkina ◽  
I. D. Titanyuk
Keyword(s):  
Thionyl Chloride ◽  
Sulfuryl Chloride

Inorganic bromide residue in bananas, bell capsicums (sweet peppers), cherries and apples following fumigation with ethylene dibromide and methyl bromide

1976 ◽  
Vol 16 (82) ◽  
pp. 780 ◽  
Author(s):  
G Singh ◽  
LE Rippon ◽  
WS Gilbert ◽  
BL Wild
Keyword(s):  
Methyl Bromide ◽  
Research Council ◽  
Medical Research Council ◽  
Fruit Fly ◽  
The United States ◽  
Maximum Residue Limit ◽  
Ethylene Dibromide ◽  
Light Brown Apple Moth ◽  
United States Food ◽  
States Food

Inorganic bromide residues were evaluated from fumigation schedules available in Australia for use against Queensland fruit fly, Dacus tryoni (Froggatt) and light brown apple moth, Epiphyas postvittana (Walker) in fruit and vegetables. Capsicums were fumigated for two hours at 20�C with 22 g m-3 ethylene dibromide (EDB). Bromide residues (40-45 �g g-1) were in excess of the maximum residue limit of 10 �g g-1 of the United States Food and Drug Administration (U.S.F.D.A.) and the current 20 �g g-1 recommendation of the Australian National Health and Medical Research Council (N.H.M.R.C.). Bananas were fumigated with dosages of 10, 12 and 14 g m-3 EDB for two hours at 20�C. Bromide residues increased with increasing dosages, and ranged from 11.7 to 15.6 �g g-1. Residues were within the recommended 20 �g g-1 limit of the N.H.M.R.C., but exceeded the 10 �g g-1 limit of the U.S.F.D.A. Cherries were fumigated for two hours at 15�C with 24 and 48 g m-3 methyl bromide (MB). Bromide residues (up to 8 �g g-1) were well within the 20 �g g-1 N.H.M.R.C. and U.S.F.D.A. limits. Apples were fumigated for two hours at 15�C with 24 g MB m-3 and at 7�C with 32 g MB m-3. Residues approximated or were less than the 5 �g g-1 limit of the U.S.F.D.A. and considerably lower than the 20 �g g-1 N.H.M.R.C. recommendation.

A Review of Bromine Determination in Foods

1975 ◽  
Vol 58 (4) ◽  
pp. 711-716 ◽  
Author(s):  
Milton E Getzendaner
Keyword(s):  
Neutron Activation Analysis ◽  
Activation Analysis ◽  
Neutron Activation ◽  
Organic Compounds ◽  
Methyl Bromide ◽  
Ethylene Dibromide ◽  
X Ray ◽  
Instrumental Methods ◽  
Bromine Determination

Abstract Organic compounds containing bromine, including methyl bromide, ethylene dibromide, and l,2-dibromo-3-chloropropane, have been used extensively for the fumigation of foods, or soils in which foods grow, making it necessary to determine residues of bromine and bromine-containing organic compounds. A large number of methods for the determination of bromine in foods, as organic, inorganic, and combined total bromide, have been developed. In methods for organic bromide, the bromine is converted to the inorganic form for measurement by titration, photometry, or other means. In recent years, instrumental methods have been developed in which the total bromine in the sample is determined, regardless of the state in which it exists. X-ray fluorescence and neutron activation analysis are the 2 instrumental methods used most widely. Residue data are presented for some typical bromine-containing samples.

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