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. 2011 Winter;10(1):119–126.

Table 4.

Average reduction (%) and range of relative standard deviations (%) obtained by GC-MS analysis of spiked rice at 3 spiking levels (n = 3) after cooking

Compound Average reduction (%) (n=3)
RSDr (%) (n =3)
25 100 500
poxur 50.97** 64.53*** 10.88-16.91
Carbaryl 99.65*** 68.48*** 67.30*** 0.5 - 16.61
Pirimicarb 35.46 27.06 42.99 6.56 - 31.96