Chlorothalonil
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Chlorothalonil is a broad-spectrum organochlorine fungicide. It is able to control fungi that threaten vegetables, trees, small fruits, turf, ornamentals, and other agricultural crops. The farm fungicide also controls fruit rots in cranberry bogs.
Uses
As a crop protectant, chlorothalonil can treat many fungal diseases in a wide range of crops including pome fruit, stone fruit, citrus fruit, bush and cane fruit, cranberries, strawberries, pawpaws, bananas, mangoes, coconut palms, oil palms, rubber, pepper, vines, hops, vegetables, cucurbits, tobacco, coffee, tea, rice, soya beans, peanuts, potatoes, sugar beet, cotton, maize, ornamentals, mushrooms, and turf. Application rates for food crops vary from 1 to 2.5kg/ha.
CAS No. | 1897-45-6 |
Molecular Formula | C8Cl4N2 |
Molar Mass | 265.91g/mol |
Appearance | White crystalline solid |
Density | 1.8g/cm3 |
Melting Point | 250℃ |
Boiling Point | 350℃ (760mmHg) |
Solubility in Water | 0.06g/100ml |
Solubility in Other Solvents | In xylene 80, cyclohexanone, dimethylformamide 30, acetone,dimethyl sulfoxide 20, kerosene <10 (all in g/kg, 25ºC) |
Stability | 1. Chlorothalonil is thermally stable at ambient temperature. 2. It is stable against UV light in aqueous media and in crystalline state. 3. It is also stable in acidic and moderately alkaline aqueous solutions. 4. Slow hydrolysis at pH >9 |
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