potassium-acetate and potassium-carbonate

Regulations in 2021 required the addition of a volatility reduction agent (VRA) to dicamba spray mixtures for postemergence weed control. Understanding the impact of VRAs on weed control, droplet dynamics, and spray pH is essential.. Adding glyphosate to dicamba decreased the solution pH by 0.63 to 1.85 units. Across locations, potassium carbonate increased the tank-mixture pH by 0.85 to 1.65 units while potassium acetate raised the pH by 0.46 to 0.53 units. Glyphosate and dicamba in tank-mixture reduced Palmer amaranth control by 14 percentage points compared to dicamba alone and decreased barnyardgrass control by 12 percentage points compared to glyphosate alone 4 weeks after application (WAA). VRAs resulted in a 5-percentage point reduction in barnyardgrass control 4 WAA. Common ragweed, common lambsquarters, and giant ragweed control were unaffected by herbicide solution 4 WAA. Dicamba alone produced a larger average droplet size and had the fewest driftable fines (% volume < 200 μm). Potassium acetate produced a larger droplet size than potassium carbonate for D. A reduction in spray pH, droplet size, and weed control was observed from mixing dicamba and glyphosate. It may be advisable to avoid tank-mixtures of these herbicides and instead, apply them sequentially to maximize effectiveness. VRAs differed in their impacts on spray solution pH and droplet dynamics, but resulted in a minimal negative to no impact on weed control. © 2022 The Authors. Pest Management Science published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Topics: Dicamba; Glyphosate; Herbicide Resistance; Herbicides; Hydrogen-Ion Concentration; Potassium Acetate; Weed Control

Thermophoresis or thermodiffusion has become an important tool to monitor protein-ligand binding as it is very sensitive to the nature of solute-water interactions. However, the microscopic mechanisms underlying thermodiffusion in protein systems are poorly understood at this time. One reason is the difficulty to separate the effects of the protein system of interest from the effects of buffers that are added to stabilize the proteins. Due to the buffers, typical protein solutions form multicomponent mixtures with several kinds of salt. To achieve a more fundamental understanding of thermodiffusion of proteins, it is therefore necessary to investigate solutions of buffer salts. For this work, the thermodiffusion of aqueous potassium salt solutions has been studied systematically. We use thermal diffusion forced Rayleigh scattering experiments in a temperature range from 15 °C to 45 °C to investigate the thermodiffusive properties of aqueous solutions of five potassium salts: potassium chloride, potassium bromide, potassium thiocyanate, potassium acetate, and potassium carbonate in a molality range between 1 mol/kg and 5 mol/kg. We compare the thermophoretic results with those obtained for non-ionic solutes and discuss the thermophoresis of the salts in the context of ion-specific solvation according to the Hofmeister series.

Topics: Bromides; Carbonates; Potassium; Potassium Acetate; Potassium Chloride; Potassium Compounds; Proteins; Solutions; Temperature; Thermal Diffusion; Thiocyanates; Water