ชื่อเรื่อง : การศึกษาเปรียบเทียบสาร

Title: Comparative study of chemical insecticide residues in vegetables of various kinds. I

List of Contributors: 1. Wichan Rove Bush Cabinet Ns
2. Mr. Mana Chan outside
3. Phu Norwich bunch Champa

advisors: 1. Mrs. Wilai appearance Thailand better
2. .Mrs. Pat cimputer cattle Vasu
3. Mrs. moon. Sao Mai

School: College of Agriculture and Technology, Nakhon


Abstract.In the current environment, the world is changing and it seems that even more changes. Even greater impact on human consumption as food production.When producing a high yield. Technology was used. Inescapably Clear and obvious agricultural chemicals often have to use chemicals to get rid of Castro ice plant.Currently about pesticide residues in vegetables and fruits we consume, we have found that the chemical residues in four groups namely: 1.Organohalogens phosphate. 2 Carbamate Metz. 3 Pirates Android 4. Organohalogens Cl
in the experimental detection of chemicals in vegetables are three ways: 1., Sample preparation and extraction. two. evaporation and preparation. 3 color test
.Experimental results show the detection of chemicals in vegetables by color. Deep Purple were chemical. Level of less than 50% if it is a lilac chemical levels are 50 to 70%, but if the chemical is found in a gray level greater than 70%.First.Warm water mixed with baking powder 1 tablespoon per 20 liters of water will reduce the amount of toxins percent 90 - 95 2. Soaked vinegar 50%, 1 tablespoon per 20 liters of water for 15 minutes to reduce the amount of residue was 60 percent. - 84 3.Immersion in potassium permanganate crystals 20-30 in 4 liters of water will reduce the percentage of residues 35 to 43
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Title: a comparative study of chemical insecticide residues in fresh vegetables, various types of group address

: 1. Mr. Wichan Chonburom
2
3 also come in Mr.. Mr. Phuwit having the ring

advisors: 1. Mrs. Wilailaksa great Thai
2. Mrs. Chutharat Khwosuphat
3. Mrs. Chanthaphen Saowiang

school: College of agriculture and technology, nakhonratchasima abstract


. In the current state that the world is changing, and it seems that changes how much higher, resulting in a more human-only, regardless of whether it is food. Consumed. Because when producing high-yielding technology of hope has been implemented as inevitable and obvious is the agricultural sector with chemicals, they often have to use chemicals. Get rid of the plant hole sot. At present, about chemical residues in fresh vegetables and fruits that we consume it, we have found that chemical residues on 4 large group is 1. Hotel Karlovy Vary hotel check 2 phosphate 3. BA retroi membranes. 4 met. organochloride
. In an experiment to detect chemicals in fresh vegetables has 3 methods: 1. preparing the sample and the extraction of the substance 2. evaporation and color test preparation 3.
. Results of experiments to detect chemicals in vegetable output by matching colors. Dark purple chemicals are found in less than 50% if there are light purple chemicals on 50-70%, but if it is found that the chemical is found in gray levels greater than 70%. 1. Soak in cold water mixed 1 tbsp water per foo powder 20 litre can help reduce the amount of toxic residues are 90 per cent – 95 2. CR-50% vinegar per 20 litres of water 1 tbsp 15 long minutes reduce the amount of toxic residues has 60 per cent – 84 3. Alkaline potassium permanganate soak 20-30 pellets in water 4 liters will help reduce the amount of toxic residues is 35 percent-43
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Title: A Study comparing pesticide residues in fresh vegetables pest control at various kinds of

a list of the workgroup created: 1.Mr. subjects J ride Morpheus
Bush 2.Mr. Chan outside
3. Mr. Phu traits keyring >

Ajarn: 1. Her วิลัยลักษณ์,
2.She was a hairpin, วสุภัทร
3. Her pillars round moon Wiang Kum Kam

schools: Agriculture and Technology Institute Nakhon Ratchasima,


ExcerptsThe current state of the world is changing and it seems that no matter how much more changes result in more human more only, not to be a food consumption of productionbecause, when I hope to produce a high output technology, are used as inevitable. A clear and obviously, agricultural chemicals, often with the use of chemical disposal plant holes.Current chemical residues in fresh vegetables and fruits that we eat. We have found that a chemical residues in 4 large group is 1.organizer, oregano phosphate 2. คาร์บาเมต 3. A rating as it was popularly 4. Organochlorines
in the experiments detect chemicals in fresh vegetables in 3 ways: 1. The preparation of samples, and the juice 2.The volatile substances and prepare for 3. The test color
The trial detect chemicals in vegetables and displayed by the relative color dark purple found that there is a chemical in less than 50% if you find a light purple in color. There will be a chemical in 50 - 70% but if you find that it is a gray chemicals can be found in a level that is greater than 70 %.1.frozen hot water with baking powder 1 tablespoon per 20 liters water will help reduce the amount of pesticide residues are 90 per cent - 95 2. Soak vinegar, 1 tablespoon of 50% per 20 liters water for 15 minutes. Reduce the amount of pesticide residues 60 per cent - 84 3.The frozen pomegranate spotted in 20 - 30 scales in 4 liter water will help reduce the amount of pesticide residues are 35 per cent - 43