Tebuconazole Lab Report
Standards of tebuconazole (purity 96.6%), trifloxystrobin (purity 99.6%), CGA 321113 (purity 96.3%) and commercial grade fungicide formulation Nativo 75 WG (25 % trifloxystrobin and 50% tebuconazole) were supplied by M/s Bayer Crop Science Limited (Mumbai, India). The sorbent PSA (Primary secondary amine, 40µm particle size) was procured from Agilent Technologies (USA). HPLC grade acetonitrile, acetone and ethyl acetate were supplied by Merck (Mumbai, India). Analytical grade sodium chloride (NaCl) and anhydrous magnesium sulfate (MgSO4) was obtained from Merck. Anhydrous magnesium sulfate was activated in a muffle furnace at 400 ºC for 6 hr before to use and kept in desiccators.
Individual standard stock solutions of 1000 µg/mL were prepared in acetone in a class A grade volumetric flask of 25 ml capacity by dissolving appropriate …show more content…
The fresh leaves were chopped into small pieces and thoroughly mixed for residue analysis. The manufacturing process, in brief, the tea leaves were spread on a withering trough and natural air was allowed to wither for the period of 16 to 18 hr. After the end of the time withered leaves were passed through a rotor vane for crushing, mixing of leaves and juice roller for 30 min with pressure, followed by fermentation for an hr at 25 to 30 °C and 90-95% of relative humidity, finally the leaves were dried at 100 ± 5 °C in a tea dryer with hot air. After completion of processing steps, 150-200 g processed tea was obtained with the 2-3 % of moisture content. The tea infusion was prepared by adding 5 g of processed tea in a boiling water of 150 mL. After brewing for five minutes, the infusion was filtered and allowed to reach room temperature (Paramasivam & Chandrasekaran, 2014). The remaining spent tea leaves were spread in a folded filter paper after infusion to remove moisture and finally air
Individual standard stock solutions of 1000 µg/mL were prepared in acetone in a class A grade volumetric flask of 25 ml capacity by dissolving appropriate …show more content…
The fresh leaves were chopped into small pieces and thoroughly mixed for residue analysis. The manufacturing process, in brief, the tea leaves were spread on a withering trough and natural air was allowed to wither for the period of 16 to 18 hr. After the end of the time withered leaves were passed through a rotor vane for crushing, mixing of leaves and juice roller for 30 min with pressure, followed by fermentation for an hr at 25 to 30 °C and 90-95% of relative humidity, finally the leaves were dried at 100 ± 5 °C in a tea dryer with hot air. After completion of processing steps, 150-200 g processed tea was obtained with the 2-3 % of moisture content. The tea infusion was prepared by adding 5 g of processed tea in a boiling water of 150 mL. After brewing for five minutes, the infusion was filtered and allowed to reach room temperature (Paramasivam & Chandrasekaran, 2014). The remaining spent tea leaves were spread in a folded filter paper after infusion to remove moisture and finally air