Organophosphorous Insecticides: Effects on Legume Growth And Soil Nitrification

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dc.creator.authorFunke, B. R.
dc.creator.authorNaik, D. N.
dc.creator.authorSchultz, John T.
dc.date.accessioned2014-12-04T19:54:51Z
dc.date.available2014-12-04T19:54:51Z
dc.date.issued1969
dc.descriptionThe article addresses organophosphorous insecticides and their effects upon legume growth and soil nitrification. The usage of these chemicals was on the increase in 1969. Some of these were toxic to both humanity and animals. A benefit for using these was their rapidly decomposed in soils as to not build up and enter the food chain. The addition of pesticides to soil involves certain risks. Even small changes in the chemical structure of compounds can change their biological effects greatly and predictability. The Department of Bacteriology tested the effects of several organophosphorous insecticides, centering the investigation on their effects on soil bacteria such as those which carry out nitrification, and on the bacteria of the Rhizoblum group, which are necessary for legumes to fix nitrogen. Experiments on the nitrification process due to the application of insecticides were presented along with their effects for discussion.
dc.identifier.urihttps://hdl.handle.net/10365/24632
dc.relation.ispartofFarm Research; 26:4; Mar/Apr 1969
dc.rightsNorth Dakota State Universityen_US
dc.titleOrganophosphorous Insecticides: Effects on Legume Growth And Soil Nitrificationen_US
dc.typeArticleen_US

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Farm Research; 26:4; Mar/Apr 1969