. Author manuscript; available in PMC: 2014 Jan 24.

Published in final edited form as: J Agric Food Chem. 2012 Jul 24;60(30):7333–7340. doi: 10.1021/jf301241n

TABLE 1.

Pyrethroid products tested and their characteristics

Active Ingredient	Product Type	Product % a.i. (w/w)	Surface of Application	a.i. log K_ow	a.i. Solubility (μg/L)
β cyfluthrin	SC / Dilutable	2.5	C, S, T	5.97	2.3
λ cyhalothrin	EC / Dilutable	0.5	C	7.00	5.0
esfenvalerate	EC / RTU	0.0033	C	5.62	6.0
bifenthrin	EC / Dilutable	0.30	S, T	6.40	0.014
λ cyhalothrin	G	0.05	S, T	7.00	5.0
cyfluthrin	G	0.1	S, T	5.97	2.3

a.i.: active ingredient (nominal); SC: suspension concentrate; EC: emulsifiable concentrate; G: granule; RTU: ready-to-use; K_ow and solubility from Laskowski²²