Customization: | Available |
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CAS No.: | 539-86-6 |
Formula: | C6h10OS2 |
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Bio Pesticide Fungicide Allicin Garlic Exact 5% ME
Product Name
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allicin
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Chemical Name
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S-(Prop-2-en-1-yl) prop-2-ene-1-sulfinothioate
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CAS NO.
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539-86-6
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Molecular Formula
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C6H10OS2
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Melting Point
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25ºC
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Toxicology
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Allicin has a certain stimulating effect on the intestines and stomach. Eating too much raw garlic is easy to cause acute
gastritis, and long-term excessive consumption is also easy to cause eye discomfort. |
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Application
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Main Targets
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Black spot,Root rot,Soft rot,Black spot,Wilt disease,Bacterial comer spot,etc.
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Application field
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Panax notoginseng,Rhizoma Chuanxiong, Cabbage,Sweet potato,Pepper,Cucumber, etc.
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Mode of action
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The unlque molecular structure ot Allicin makes it have a strong garlic smell. The bacterlcldal ettect ot Allicin is mainly due to
the unique physiological activity of dia llyl sulfide. Allyl group is a conjugated group with high Electronegativity, which can partially provide electrons to adjacent sulfur atoms, reducing the electron deficiency of sulfur and increasing its activity. |
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Storage Stability
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Stable for 2 years after receipt of order if stored under recommended conditions. After 2 years, the compound should bere-analyzed for chemical purity before use.
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Allicin 5%ME
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Crop/site
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Control object
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Dosage
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Application method
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Panna notoginseng
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Black spot
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1.8-2.25l/ha.
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Spray
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Rhizoma Chuanxiong
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Root rot
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7.875-9.75l/ha.
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Irrigation root
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Cabbage
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Soft rot
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0.9kg/ha,
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Spray
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Sweet potato
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Black spot
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200-400 times
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Soaked potato
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Pepper
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Wilt disease
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400-800 times
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Irrigation root
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Cucumber
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Bacterial comer spot
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0.9kg-1.2kg/ha.
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Spray
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