Pentachlorophenol leaching

Shore, R.F., D.G. Myhill, M.C. French, D.V. Leach, and R.E. Stebbings. 1991. Toxicity and tissue distribution of pentachlorophenol and permethrin in pipistrelle bats experimentally exposed to treated timber. Environ. Pollut. 73 101-118. 

Groundwater According to the U.S. EPA (1986), pentachlorophenol has a high potential to leach to groundwater. 

SESR is applicable for soils contaminated with petroleum hydrocarbons, polychlorinated biphenyls (RGBs), and pentachlorophenol (PCP). The technology has been demonstrated to fix heavy metals and remove hydrocarbon contaminants simultaneously. After treatment, soluble salts can be leached from the dried, agglomerated soil. 

Pentachlorophenol and lindane were selected primarily because they were reported to be the least mobile chemicals in fact, based on their octanol/water partition coefficients, it was expected that these chemicals would not leach at all. These chemicals were spiked into the soil at 16.2 ppm and were leached for 30 days with organics-free water at a rate of 55.8 mL/day. Results are presented as amount leached versus time and concentration of chemical in soil at various depths in soil column. Furthermore, mass balances are presented for each chemical. Subsequent sections present the experimental details and the results of this experiment. 

Leaching Experiment. Three polyethylene columns (4.8 cm ID by 50 cm height) ware employed to investigate the mobility of dicamba, 2,4-D, atrazine, diazinon, pentachlorophenol, and lindane. Each column was packed with 1,080g of fresh soil to a depth of 40 cm (sandy loam soil from Soils Incorporated, Puyallup, Washington pH 5.9 to 6.0 89 percent sand 7 percent silt 4 percent clay cation exchange capacity 7.5 meq/lOOg). 

A microbial conversion of sensory significance already discussed to some extent is the conversion of phenols to chloroanisoles (airborne taints). A defect in wine recognized as cork taint is considered to be primarily due to this conversion. It was estimated that cork taint results in the rejection of 2 to 6% of commercial wines [146]. While this reference is somewhat dated, it is of relevance that this is the second most researched (based on number of pubUcations) sensory defect in foods (after boar taint), which suggests that the defect is still of importance to the industry. Chloroanisoles can be formed from the microbial conversion of pentachlorophenol (a component of some insecticides and wood preservatives) in the cork or from hypochlorite treated corks (forms chlorophenols) with subsequent microbial methyl-ation to the anisoles. In either event, the chloroanisoles (primarily 2,4,6-trichloro-anisole) are formed on/in the cork and leach into the wine [127]. This has lead to a movement within the wine industry to use synthetic bottle stoppers in place of cork. 

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