Masters Theses

Date of Award


Degree Type


Degree Name

Master of Science


Food Science and Technology

Major Professor

Ernest A. Childs

Committee Members

B. J. Demott, H. O. Jaynes


Experiments were undertaken to determine if carbaryl underwent further degradation in Phaseolus vulgaris var. Half Runner during storage following thermal processing. Experimental variables included: (1) enamel lined can versus glass container, (2) distilled water versus 2% brine solution, and (3) presence or absence of plant material. The nondegraded residue remaining after thermal processing was measured over a three month storage period. The accuracy, precision, and sensitivity of the analytical method employed were defined as follows: (1) accuracy = 2.70 ± 1.722% error, (2) precision = 1.44 ± 1.136% error, and (3) analytical zero level = 0.0286 ± 0.0120 yg. Although carbaryl was readily broken down during thermal processing, complete degradation of the compound did not occur. After three months storage, carbaryl was still detected in all of the experimental systems containing green beans.

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