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  • Dithiocarbamate pesticides, ethylenethiourea, and propylenethiourea : a general introduction / published under the joint sponsorship of the United Nations Environment Programme, the International Labour Organisation, and the World Health Organization / WHO Task Group on Environmental Health Criteria for Dithiocarbamate Pesticides, Ethylenethiourea and Propylenethiourea
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Dithiocarbamate pesticides, ethylenethiourea, and propylenethiourea : a general introduction / published under the joint sponsorship of the United Nations Environment Programme, the International Labour Organisation, and the World Health Organization / WHO Task Group on Environmental Health Criteria for Dithiocarbamate Pesticides, Ethylenethiourea and Propylenethiourea

Tác giả : WHO Task Group on Environmental Health Criteria for Dithiocarbamate Pesticides, Ethylenethiourea and Propylenethiourea

Nhà xuất bản : World Health Organization

Năm xuất bản : 1988

ISBN : 9241542780

Tùng thư : Environmental health criteria

Chủ đề : 1. Ethylenethiourea. 2. Insecticides -- analogs and derivatives. 3. Thiourea.

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Tóm tắt :

Assesses what is known about the impact of dithiocarbamate pesticides and two of their most important metabolites on man, animals, plants, and the environment. Intended to serve as a general introduction to documented health and environmental risks, the report concentrates on those dithiocarbamates that are most used and best known in order to characterize these pesticides as a group. More than 250 published reports are critically assessed. The book has two main parts. The first concentrates on dithiocarbamates, summarizing what is known about their chemical and physical properties, behaviour in the environment, and effects on reproduction, embryotoxicity, teratogenicity, mutagenicity, and carcinogenicity. The second part presents similar information for ethylenethiourea and propylenethiourea, two of the most important metabolic products found in plants and in the environment following the agricultural use of certain dithiocarbamates. Particular attention is given to studies measuring residue levels following the cooking or canning of vegetables and fruits hun published by: Budapest : National Technical Information Centre and LibraryRussian version of nos. 62-78 bound together (barcode no. 0072068)140 p.
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https://iris.who.int/handle/10665/39117