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Sorption and degradation of azimsulfuron on iron(Ill)-rich soil colloids

Academic Article
Publication Date:
2004
Short description:
Sorption and degradation of azimsulfuron on iron(Ill)-rich soil colloids / Pinna, M.v., Pusino, A., Gessa, C.. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 52:26(2004), pp. 8081-8085. [10.1021/jf048722n]
abstract:
The sorption of N-[[(4,6-dimethoxypyrimidin-2-yl)amino]carbonyl]-1-methyl-4-(2-methyl-2H-tetrazole5-yl)1H-pyrazole-5-sulfonamide (AZS) on an iron oxide, iron(Ill)-humate, and an Fe3+-saturated clay was studied using a batch equilibrium method. Generally, 20 mg of each colloid was equilibrated with 20 mL of AZS solution (1.5-12.7 muM). The sorption on iron-montmorillonite and iron oxide was rapid, and the equilibrium was attained within 1.5 and 5 h, respectively. In the case of Fe-saturated humic acid the equilibrium time was 20 h. After equilibration, the phases were centrifuged (19000g, 15 min) and the supernatant was sampled and analyzed by HPLC. The values of Freundlich constants indicate that iron oxide (K-ads = 199.5) shows the highest sorptive capacity toward AZS, followed by iron(III)-clay (K-ads = 146.6) and iron(III)-humate (K-ads = 108.2). With elapsing time, AZS degradation was observed in all colloidal suspensions. Iron-humate (t(1/2) = 136 h) is most effective in promoting AZS degradation, followed by iron oxide (t(1/2) = 204 h) and iron-clay (t(1/2) = 385 h). The metabolites 2-amino-4,6-dimethoxypyrimidine and 1-methyl-4-(2-methyl-2H-tetrazole-5-yl)-1H-pyrazole-5-sulfonamide, arising from a hydrolytic cleavage of the sulfonylurea bridge, were the only byproducts observed. A Fourier transform infrared study suggests that the sorption of AZS on iron-clay involves the protonation of one of the two basic pyrimidine nitrogens induced by the acidic water surrounding the saturating Fe3+ ions. Instead, the formation of a six-membered chelated complex favors the sorption of AZS on iron oxide.
Iris type:
1.1 Articolo in rivista
List of contributors:
Pinna, Mv; Pusino, Alba; Gessa, C.
Authors of the University:
PINNA Maria Vittoria
Handle:
https://iris.uniss.it/handle/11388/81731
Published in:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Journal
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