Document ID: EPA-HQ-OPP-2002-0138-0007
Agency: epa
Document Type: Supporting & Related Material
Title: 
Posted Date: 2002-07-31T04:00Z

UNITED
STATES
ENVIRONMENTAL
PROTECTION
AGENCY
WASHINGTON,
D.
C.
20460
OFFICE
OF
PREVENTION,
PESTICIDES
AND
TOXIC
SUBSTANCES
April
28,
2002
MEMORANDUM
SUBJECT:
Carbaryl.
(Chemical
ID
No.
056801/
List
A
Reregistration
Case
No.
0080).
Revised
Dietary
Exposure
Analysis
for
the
HED
Revised
Human
Health
Risk
Assessment.
No
MRID#
DP
Barcode
D281419.

FROM:
Felecia
A.
Fort,
Chemist
Reregistration
Branch
I
Health
Effects
Division
(7509C)

THRU:
Sheila
Piper,
Chemist
and
William
Cutchin,
Chemist
Dietary
Exposure
Science
Advisory
Council
and
Whang
Phang,
Ph.
D.,
Branch
Senior
Scientist
Reregistration
Branch
I
Health
Effects
Division
(7509C)

TO:
Jeffrey
Dawson,
Chemist
Reregistration
Branch
I
Health
Effects
Division
(7509C)
and
Anthony
Britten,
Chemical
Review
Manager
Special
Review
and
Reregistration
Division
(7508C)

The
Health
Effects
Division
(HED)
has
revised
the
acute,
chronic
and
cancer
dietary
risk
analysis
for
the
carbamate
insecticide
carbaryl
in
association
with
the
human
health
risk
assessment
for
the
Reregistration
Eligibility
Decision
Document
(RED).
These
revisions
were
made
to
include
processing
factors
submitted
by
the
registrant;
to
exclude
commodities
that
are
no
longer
supported
and
to
incorporate
revised
acute
and
chronic
Population
Adjusted
Doses
(PADs)
and
Q1
*
(cancer)
that
were
selected
by
the
HIARC
and
CARC,
respectively.
Additionally,
in
response
to
comments
from
the
registrant,
the
dietary
assessments
include
both
the
1989­
1992
and
the
1994­
1996
consumption
data
(CSFII).

Carbaryl
is
used
on
commodities
in
numerous
crop
groups
in
agricultural
and
home
settings.
A
2
highly
refined
exposure
assessment
is
needed
for
the
RED.
Detailed
usage
information,
monitoring
data,
and
field
trial
data
are
described
in
appendices
to
this
review.
Acute
and
chronic
assessments
are
required
as
well
as
cancer
assessments
using
the
Q1
*
approach.

CONCLUSIONS/
SUMMARY
This
is
a
Tier
3/
4
assessment,
which
is
the
most
highly
refined
assessment
that
can
be
conducted
at
this
time.
Changes
in
the
acute
and
chronic
dietary
PADs
as
well
as
the
addition
of
processing
factors
resulted
in
significantly
lower
risk
estimates.
HED
has
provided
revised
anticipated
residues
(ARs)
for
carbaryl
based
on
USDA
Pesticide
Data
Program
(PDP)
and
Food
and
Drug
Administration
(FDA)
monitoring
data
and
field
trial
data
for
the
commodities
listed
in
Table
1a
of
Attachment
1.
In
addition,
separate
acute
assessments
were
conducted
incorporating
the
results
of
the
Carbamate
Market
Basket
Survey
(CMBS)
(Table
1b,
Attachment
1).
At
the
present
time,
information
from
the
industry­
sponsored
Carbamate
Market
Basket
Survey
has
not
been
completely
approved
for
use
in
dietary
risk
assessments.
Assessments
which
include
these
data
are
presented
in
this
document
for
comparison.
When
quality
assurance
procedures
have
been
completed,
HED
will
examine
the
database
for
appropriateness
of
inclusion
into
dietary
risk
assessments
for
the
carbamate
pesticides
monitored
in
the
study.

Chronic
Chronic
dietary
risk
estimates
less
than
100%
of
the
cPAD
are
considered
by
HED
to
be
not
of
concern.
Estimated
chronic
dietary
exposures
for
all
population
subgroups
consumed
<1%
of
the
cPAD
and
consequently
are
below
HED's
level
of
concern.

Cancer
The
cancer
dietary
exposure
assessment
was
conducted
using
the
Q
1
*
approach.
The
Q1*
for
carbaryl
is
8.75
X
10
­4.
.
Risks
estimates
above
1
x
10
­6
are
considered
to
be
of
concern.
Results
indicate
a
maximum
lifetime
risk
of
2.8
X
10
­8
for
the
general
US
population.

Acute
Estimated
acute
dietary
exposure
at
the
99.9th
percentile
of
exposure
exceeds
HED's
level
of
concern
for
some
population
subgroups
when
CMBS
data
are
not
used
and
are
not
of
concern
when
the
CMBS
results
are
incorporated.
The
acute
dietary
assessment
when
CMBS
data
are
not
used
resulted
in
risk
estimates
greater
than
100%
of
the
acute
Population
Adjusted
Dose
(aPAD)
for
all
infants
(<
1
years
old)
and
children
(1­
6
years
old)
at
the
99.9th
percentile
of
exposure.
The
highest
exposed
subpopulation
incorporating
all
commodities
using
PDP
and
FDA
monitoring
data
was
all
infants
which
consumed
133%
of
the
aPAD.
When
CMBS
data
was
incorporated,
highest
exposed
subpopulation
was
children
(1­
6
years
old)
at
73%
of
the
aPAD.

Although
this
exposure
assessment
is
the
most
refined
carbaryl
assessment
performed
by
HED
to
date,
there
are
several
uncertainties
associated
with
this
assessment
which
are
noted
in
the
Characterization/
Uncertainties
section
of
this
document.
3
Revisions
Made
to
the
Carbaryl
Dietary
Assessment
This
revised
carbaryl
dietary
assessment
included
changes
made
as
a
result
of
registrant
comments
and
additional
data
that
were
submitted
to
the
Agency.

Uses
deleted
The
following
uses
which
are
no
longer
being
supported
by
the
registrant
were
deleted
from
the
dietary
assessment:
dermal
use
on
poultry
and
in
poultry
houses,
and
the
uses
on
barley,
oats,
rye,
and
cottonseed.

Processing,
cooking
and
washing
factors
The
registrant
also
submitted
processing,
cooking
and
washing
factors
which
were
incorporated
into
the
dietary
assessment
(Table
1).
Some
washing
factors
such
as
those
provided
for
broccoli,
cauliflower,
grapes,
orchard
fruit,
spinach,
but
were
not
used
when
PDP
or
CMBS
data
were
used
since
the
residues
reflect
commodities
that
have
been
washed
before
analysis.
Additionally,
canning
and
cooking
factors
for
green
beans,
tomatoes,
and
spinach
were
not
used
since
processed
PDP
data
were
already
available
and
used
in
the
assessment.

Table
1.
Processing
Factors
(bolded
commodities
denotes
change
from
prior
assessment)

Commodity
Type
Factor
Used
for
Apple
Juice
Drying
0.37
2.58
Pear
juice
apple,
pear,
dried
Cabbage
Cooking
Washing
0.1
0.25
cabbage,
Brussels
sprouts,
kohlrabi,
cooked
cabbage,
Brussels
sprouts,
kohlrabi,
washed
Grapefruit
Peel
1.13
Grapefruit
peel
Lemon
Peel
1.16
Lemon
peel
Orange
Peel
1.27
Orange
peel
Corn
Grain
oil
0.25
Corn
oil
Grapes
unprocessed
raisins
processed
raisins
2.17
1.37
Grapes
­
raisins
Olive
oil
0.81
Olive­
oil
Okra
Cooking
Cooking/
steaming
Washing
0.66
0.18
0.28
Okra
Peas
Cooking/
boiling
Washing
0.15
0.30
Peas
­
cooked
Peanuts
oil
0.29
Peanut
oil
Pineapple
flesh
0.
54
Pineapple
peeled
fruit
Pineapple
juice
Plums
dried
washed
0.15
0.26
Plums(
prunes)
Plums
fresh
Commodity
Type
Factor
Used
for
4
Potatoes
dried
fried
baked
boiled
0.4
0.04
1.2
2.5
Potatoes,
dried
Potatoes,
fried
Potatoes,
baked
Potatoes,
boiled
Rice
polished
bran
0.03
0.4
Rice,
white
Rice,
bran
Soybean
oil
0.005
Soybean
oil
Sugarbeets
sugar
molasses
0.04
0.04
Sugarbeets
Sugarbeets
molasses
Sunflowers
oil
0.03
Sunflowers
oil
Tomatoes
puree
juice
dry
0.65
0.52
0.52
Tomatoes
puree,
paste,
catsup
Tomatoes
juice
Tomatoes,
dried
Wheat
Flour
Germ
Bran
0.10
0.65
1.03
Wheat
flour
Wheat
germ
Wheat
Bran
Almonds
The
dietary
assessment
for
almond
nutmeat
erroneously
used
the
almond
hulls
residue
information.
The
anticipated
residues
were
recalculated
using
the
data
shown
in
Table
2
and
resulted
in
the
following
residue
distribution
files
and
chronic
AR.

Residue
Distribution
File
for
Acute
Assessment
Almonds
­
FT
15
samples
RDF
#
68
Almonds
­
FT
4%
CT
Totalz=
360
Totalnz=
15
0.0614
0.0704
0.0786
0.0822
0.0826
0.0932
0.0304
0.0358
0.0380
0.0704
0.0800
0.0840
0.01
0.0300
0.0384
Chronic
AR
=
0.059
ppm
Table
2
.
Residues
of
carbaryl
in/
on
almond
nutmeats
harvested
14
days
following
three
applications
of
the
4
lb/
gal
FlC
formulation
at
­
5.0
lb
ai/
A/
application
(
15.0
lb
ai/
A/
season).
5
RAC
Test
Location
(county,
state)
Total
Application
Rate
(lb
ai/
A)
Carbaryl
Residues
(ppm)
a
Almond
nutmeats
Butte,
CA
14.9
0.
0614,
0.0704,
0.0786
Fresno,
CA
14.9
0.
0822,
0.0826,
0.0932
Fresno,
CA
14.9
0.
0304,
0.0358,
0.0380
Stanislaus,
CA
15.8
0.
0704,
0.0800,
0.0840
Madera,
CA
15.2
<0.02,
0.0300,
0.0384
Peaches
Single
Serving
Peach
PDP
Data
from
the
year
2000
were
used
for
non­
blended
peach
food
forms
where
HED
previously
used
data
that
had
been
decomposited
(Allender
method).
The
resultant
RDF
file
is
shown
below.
Five
hundred
and
thirty­
four
samples
were
analyzed;
carbaryl
was
detected
in
79
of
those
samples.

Peaches
(not
blended)
PDP
Single
Serving
2000
534
samples/
79
detects
18%
CT
­
15%
detected
Residues
ranged
from
0.01
­
2.7
ppm
RDF
#
60
Peaches
­
PDP
single
serving
18%
CT
­
15%
detected
Totalz=
438
Totalnz=
79
17,
0.003
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.011
0.022
0.025
0.026
0.03
0.031
0.031
0.041
0.042
0.046
0.049
0.051
0.052
0.054
0.057
0.06
0.065
0.071
0.073
0.083
0.087
0.094
0.1
0.11
0.11
0.12
0.13
0.14
0.14
0.15
0.15
0.15
0.15
0.15
0.16
0.16
0.18
0.2
0.21
0.24
0.25
0.29
0.34
0.37
0.41
0.49
0.5
0.51
0.54
0.56
0.58
0.59
0.76
0.94
0.94
1.2
1.5
2.7
Toxicology
Information
The
HED
Hazard
Identification
Assessment
Review
Committee
(HIARC)
on
February
19,
6
2002
reevaluated
the
toxicology
data
base
of
carbaryl
and
selected
toxicology
endpoints
for
chronic
and
acute
dietary
as
well
as
occupational
exposure
risk
assessments.
The
selected
toxicological
endpoints
and
the
doses
for
risk
assessment
and
additional
relevant
details
are
summarized
in
Table
3.
On
November
7,
2001,
the
CARC
reconsidered
the
cancer
classification
of
carbaryl.
In
accordance
with
the
EPA
Draft
Guidelines
for
Carcinogen
Risk
Assessment
(July,
1999),
the
CARC
classified
carbaryl
into
the
category
"Likely
to
be
carcinogenic
to
humans"
and
recommended
a
low
dose
linear
extrapolation
approach
using
all
dose
levels
for
the
quantification
of
human
cancer
risk
based
on
the
most
potent
vascular
tumors
in
mice.

The
HED
FQPA
Safety
Factor
Committee
(C.
Christensen,
2/
25/
02)
determined
that
when
assessing
acute
and
chronic
dietary
exposures,
the
safety
factor
should
be
reduced
to1x
for
all
population
subgroups.

Table
3:
Carbaryl
Toxicity
Endpoints
EXPOSURE
SCENARIO
Old
RfD
PAD
New
DOSE
(mg/
kg/
day)
New
RfD
PAD
ENDPOINT
STUDY
Acute
Dietary
(all
populations)
aRfD
=
0.03
mg/
kg
aPAD
=
0.003
mg/
kg/
day
NOAEL=
1
mg/
kg
UF
=
100
FQPA
SF
=
1
aRfD
=
0.01
mg/
kg
aPAD
=
0.01
mg/
kg/
day
Alterations
in
FOB
parameters
after
a
single
dose
to
maternal
animals
Acute
neurotoxicity
study
­
rat
Chronic
Dietary
(all
populations)
cRfD
=
0.01
mg/
kg/
day
cPAD
=
0.001
mg/
kg/
day
NOAEL
=
3.1
mg/
kg/
day
UF
=
300
FQPA
SF
=
1
cRfD
=
0.01
mg/
kg/
day
cPAD
=
0.01
mg/
kg/
day
Decrease
in
brain
cholinesterase
in
females
Chronic
toxicity
­
dog
Cancer
Q1*
=
1.19
x
10
­2
[mg/
kg/
day]
­1
n/
a
Q1*
=
8.75
x
10
­4
[mg/
kg/
day]
­1
Carbaryl
was
classified
as
"likely
to
be
carcinogenic
to
humans"
based
on
an
increased
incidence
of
hemangiosarcomas
in
male
mice
Carcinogenicity
­
mice
DEEM™
Program
and
Consumption
Information
Carbaryl
acute
and
chronic
dietary
exposure
assessments
were
conducted
using
the
Dietary
Exposure
Evaluation
Model
(DEEM™)
software
Version
7.76,
which
incorporates
consumption
data
from
USDA's
7
Continuing
Surveys
of
Food
Intake
by
Individuals
(CSFII),
1989­
1992.
The
1989­
92
data
are
based
on
the
reported
consumption
of
more
than
10,000
individuals
over
three
consecutive
days,
and
therefore
represent
more
than
30,000
unique
"person
days"
of
data.
Foods
"as
consumed"
(e.
g.,
apple
pie)
are
linked
to
raw
agricultural
commodities
and
their
food
forms
(e.
g.,
apples­
cooked/
canned
or
wheat­
flour)
by
recipe
translation
files
internal
to
the
DEEM
software.
Consumption
data
are
averaged
for
the
entire
US
population
and
within
population
subgroups
for
chronic
exposure
assessment,
but
are
retained
as
individual
consumption
events
for
acute
exposure
assessment.
As
requested
by
the
registrant,
separate
assessments
which
shows
the
results
using
the
newer
1994
­1998
consumption
data
were
conducted.

For
chronic
exposure
and
risk
assessment,
an
estimate
of
the
residue
level
in
each
food
or
food­
form
(e.
g.,
orange
or
orange­
juice)
on
the
commodity
residue
list
is
multiplied
by
the
average
daily
consumption
estimate
for
that
food/
food
form.
The
resulting
residue
consumption
estimate
for
each
food/
food
form
is
summed
with
the
residue
consumption
estimates
for
all
other
food/
food
forms
on
the
commodity
residue
list
to
arrive
at
the
total
estimated
exposure.
Exposure
estimates
are
expressed
in
mg/
kg
body
weight/
day
and
as
a
percent
of
the
cPAD.
This
procedure
is
performed
for
each
population
subgroup.

For
acute
exposure
assessments,
individual
one­
day
food
consumption
data
are
used
on
an
individual­
byindividual
basis.
The
reported
consumption
amounts
of
each
food
item
can
be
multiplied
by
a
residue
point
estimate
and
summed
to
obtain
a
total
daily
pesticide
exposure
for
a
deterministic
(Tier
1
or
Tier
2)
exposure
assessment,
or
"matched"
in
multiple
random
pairings
with
residue
values
and
then
summed
in
a
probabilistic
(Tier
3/
4)
assessment.
The
resulting
distribution
of
exposures
is
expressed
as
a
percentage
of
the
aPAD
on
both
a
user
(i.
e.,
those
who
reported
eating
relevant
commodities/
food
forms)
and
a
per­
capita
(i.
e.,
those
who
reported
eating
the
relevant
commodities
as
well
as
those
who
did
not)
basis.
In
accordance
with
HED
policy,
per
capita
exposure
and
risk
are
reported
for
all
tiers
of
analysis.
However,
for
tiers
1
and
2,
significant
differences
in
user
vs.
per
capita
exposure
and
risk
are
identified
and
noted
in
the
risk
assessment.

HED
notes
that
there
is
a
degree
of
uncertainty
in
extrapolating
exposures
for
certain
population
subgroups
from
the
general
U.
S.
population
which
may
not
be
sufficiently
represented
in
the
consumption
surveys,
(e.
g.,
nursing
and
non­
nursing
infants
or
Hispanic
females).
Therefore,
risks
estimated
for
these
population
subgroups
were
included
in
representative
populations
having
sufficient
numbers
of
survey
respondents
(e.
g.,
all
infants
or
females,
13­
50
years).

Usage
Information
BEAD
provided
information
(F.
Hernandez,
7/
21/
98,
Attachment
9)
on
the
percent
crop
treated
(%
CT).
For
the
chronic
analysis,
the
weighted
average
%CT
was
incorporated;
for
the
acute
analysis,
the
estimated
maximum
%CT
was
used
when
appropriate.

In
acute
analyses
(except
blended
commodities)
the
adjustment
for
%CT
is
incorporated
in
the
residue
distribution
files
(RDFs)
via
addition
of
zero
residue
values
corresponding
to
the
%
of
crop
not
treated.
For
blended/
not
further
processed
commodities
where
monitoring
data
are
available,
the
entire
distribution
of
monitoring
data
with
no
futher
adjustment
for
%CT
were
used.
For
blended/
processed
commodities
where
monitoring
data
are
available
and
for
all
blended
commodities
where
field
trial
data
were
used,
%CT
is
incorporated
into
a
point
estimate.
For
the
chronic
analyses,
the
%CT
is
listed
as
Adjustment
Factor
2
in
the
DEEM
analysis.
8
Use
of
usage
information
for
assessments
incorporating
the
CMBS
are
described
below.

Residue
Data
Tolerances
for
residues
of
carbaryl
are
currently
expressed
in
terms
of
carbaryl
(1­
naphthyl
Nmethylcarbamate
including
its
hydrolysis
product
1­
naphthol,
calculated
as
carbaryl,
for
most
raw
crop
commodities
[40
CFR
§180.169(
a)].
The
established
tolerances
for
residues
in/
on
pineapples,
pome
fruits,
avocados,
and
fresh
dill
are
expressed
in
terms
of
carbaryl
per
se
[40
CFR
§180.169(
d)
and
(e)].
Tolerances
for
residues
in
livestock
commodities
are
expressed
as
carbaryl,
including
its
metabolites
1­
naphthol
(naphthyl
sulfate),
5,6­
dihydrodihydroxy
carbaryl,
and
5,6­
dihydrodihydroxy
naphthol,
calculated
as
carbaryl
[40
CFR
§180.169(
b)
and
(c)].
A
tolerance
for
residues
in
pineapple
bran
is
expressed
in
terms
of
carbaryl
per
se
[40
CFR
§186.550].
An
interim
tolerance
has
been
established
for
carbaryl
and
its
1­
naphthol
metabolite
in
eggs
[40
CFR
§180.319].

For
the
purpose
of
reregistration,
adequate
magnitude
of
the
residue
data
are
available
on
the
following
crops:
alfalfa,
almond,
asparagus,
beans
(dried
and
succulent),
blueberry,
broccoli,
cabbage,
celery,
cherry,
citrus
fruits,
clover,
corn
(sweet
and
field),
cucurbits
(cantaloupes,
cucumbers
and
squash),
cranberry,
flax,
grape,
head
and
leaf
lettuce,
mustard
greens,
okra,
peanut,
peas
(dried
and
succulent),
pecan,
pepper,
pistachio,
pome
fruits,
potato,
prickly
pear
cactus,
raspberry,
rice,
sorghum,
soybean,
spinach,
stone
fruits,
strawberry,
sunflower,
sweet
potato,
tobacco,
tomato,
and
walnut.
Tolerances
of
2
ppm
and
10
ppm
have
been
established
for
residues
of
carbaryl
in
pineapples
and
bananas,
respectively.
The
registrant
intends
to
support
the
tolerances
for
residues
of
carbaryl
in/
on
these
commodities
as
import
tolerances.

Adequate
field
trial
data
depicting
carbaryl
residues
following
applications
made
according
to
the
maximum
or
proposed
use
patterns
have
been
submitted
for
these
commodities.
Geographical
representation
is
adequate
and
a
sufficient
number
of
trials
reflecting
representative
formulation
classes
were
conducted.
Carbaryl
residues
were
<LOQ
in/
on
sweet
potato,
sugar
beets,
corn
grain,
flax
seed,
and
peanuts.
Quantifiable
residues
were
detected
in
all
other
raw
agricultural
commodities
(RACs).
For
a
given
crop,
residue
levels
were
quite
variable
overall,
probably
owing
to
climactic
variations,
but
were
generally
consistent
within
any
specific
field
trial
location.

Anticipated
residue
estimates
are
presented
in
Table
1a
of
Attachment
1
of
this
document.
In
general
PDP
data
were
used
if
available.
Alternatively,
FDA
surveillance
monitoring
data
from
the
years
1992­
98
were
used
if
sufficient
samples
were
available.
Finally,
data
from
crop
field
trials
were
used
if
there
were
insufficient
PDP
or
FDA
monitoring
data.

Adequate
PDP
monitoring
data
are
available
for
the
following
commodities:
potatoes,
carrots,
sweet
potato,
celery,
spinach,
lettuce
(head),
broccoli,
succulent
peas
(processed)
,
succulent
beans,
soybean,
tomatoes,
cantaloupe,
winter
squash,
orange,
orange
juice,
apple,
apple
juice,
pear,
peach,
wheat,
sweet
corn,
banana,
grape,
grape
juice
and
milk.
FDA
monitoring
data
were
used
for
the
commodities,
lettuce
(leaf),
cabbage,
eggplant,
succulent
peas
(fresh),
non­
bell
pepper,
bell
pepper,
cucumber,
watermelon,
summer
squash,
cherries,
raspberry,
blueberry,
asparagus,
cranberry,
pineapple,
and
strawberry.
Monitoring
data
were
translated
to
similar
crops
when
possible,
generally
according
to
the
HED
SOP
99.3
"Translation
of
Monitoring
Data".
See
Table
1a
of
Attachment
1
for
translations.
Monitoring
data
from
the
years
1994
through
1998
(PDP)
and
the
years
1992
through
1998
(FDA)
were
considered.
Field
trial
data
were
used
for
the
commodities,
garden
beets,
turnips,
mustards,
dried
beans,
dried
peas,
9
almonds,
pecans,
walnuts,
field
corn
grain,
rice,
flax
seed,
okra,
olive,
peanuts,
pistachio,
sugar
beets,
and
sunflower.
For
oysters
and
dill
(fresh),
tolerances
of
2
ppm
and
0.2
ppm,
respectively
was
used
in
the
assessment.
These
data
are
summarized
in
Attachment
1
below.

One
half
the
weighted
average
of
the
limits
of
detection
(LOD)
will
be
used
in
the
dietary
assessment
for
all
treated
non­
detectable
(ND)
residues.
Detectable
residues
from
composite
monitoring
data
for
nonblended
food
forms
were
used
to
generate
residue
values
in
single
units
using
the
methods
described
in
the
H.
Allender
paper
dated
5/
26/
99
"Statistical
methods
for
Use
of
Composite
Data
in
Acute
Dietary
Risk
Assessment."
The
"decomposited"
residues
were
then
included
in
residue
distribution
files
(RDF)
for
the
probabilistic
analysis.
Biological
and
Economic
Analysis
Division
(BEAD)­
supplied
%CT
which
were
incorporated
into
the
anticipated
residue
or
residue
distribution
file
when
appropriate.

Carbamate
Market
Basket
Survey
(CMBS)

A
separate
dietary
assessment
was
conducted
utilizing
the
CMBS
results.
These
data
are
currently
under
review
by
the
Agency
and
have
not
been
approved
for
use
in
dietary
assessments.
The
CMBS
Task
Force
conducted
a
year
long,
national
survey
of
carbamate
residues
on
selected
food
commodities
purchased
at
grocery
stores.
Residue
data
from
a
market
basket
survey
are
considered
close
approximations
to
residues
potentially
found
at
most
`dinner
plates'
and
is
generally
considered
the
most
appropriate
survey
type
for
use
in
pesticide
risk
and
exposure
assessment.
The
CMBS
collected
up
to
400
single­
serve
samples
of
8
different
crops
(apple,
banana,
broccoli,
grape,
lettuce,
orange,
peach
and
tomato).
These
data
are
used
in
the
acute
dietary
analysis
directly
via
RDFs
incorporating
%CT
for
all
food
forms
considered
to
be
partially
or
not
blended.
For
blended
commodities,
the
entire
distribution
of
data
with
no
further
adjustment
for
%CT
was
done.
If
CMBS
data
were
not
available,
then
PDP
or
FDA
monitoring
or
field
trial
data
were
used.
CMBS
data
were
translated
to
similar
commodities
when
feasible
(Table
1b,
Attachment
1);
however,
if
PDP
monitoring
data
were
available
for
the
processed
commodity,
then
CMBS
data
were
not
translated
(i.
e.,
PDP
orange
juice
data
were
used
instead
of
CMBS
data
for
oranges).
The
RDFs
are
shown
in
Attachment
1
of
this
document.

Processing
Factors
Most
of
the
carbaryl
processing
factors
(see
Table
1)
were
obtained
from
processing
studies
submitted
by
the
registrant
either
in
response
to
the
preliminary
dietary
risk
assessment
or
those
compiled
in
a
memo
entitled
"Carbaryl
Anticipated
Residues
for
Carcinogenic
Dietary
Risk
Assessment",
S.
Hummel,
12/
3/
93.
The
rice
processing
factors
were
from
a
review
by
Thurston
Morton
(D216242,
9/
17/
98).
Default
processing
factors
were
maintained
for
all
commodities
not
included
in
Table
1
in
this
document.

Results
This
is
a
Tier
3/
4
assessment,
which
is
the
most
highly
refined
assessment
that
can
be
conducted
at
this
time.
Processing
factors
have
been
incorporated
to
the
fullest
extent
possible.
A
sensitivity
analysis,
setting
all
non­
detectable
residue
values
to
zero
was
conducted
to
test
the
relative
contribution
of
1/
2
LOD
residues
to
the
dietary
risk.
These
results
are
based
on
1989
to
92
consumption
data.
When
the
assessments
were
done
using
the
1994
­1998
consumption
data,
no
significant
differences
in
dietary
exposure
were
found.
10
HED
has
provided
revised
anticipated
residues
(ARs)
for
carbaryl
based
on
USDA
PDP
and
FDA
monitoring
data,
field
trial
data,
and
CMBS
data
for
the
commodities
listed
in
Table
1a
and
1b
of
Attachment
1.

Chronic
Chronic
dietary
risk
estimates
less
than
100%
of
the
cPAD
are
not
of
concern.
Carbaryl
estimated
dietary
exposure
to
the
general
US
population
and
all
population
subgroups
consumed
<1%
of
the
cPAD
and
are
therefore
not
of
concern.
(Table
4
and
Attachment
2).

Cancer
The
cancer
dietary
exposure
assessment
was
conducted
using
the
Q
1
*
approach.
The
Q1*
for
carbaryl
is
8.75
X
10
­4.
.
Risks
estimates
above
1
x
10
­6
are
considered
to
be
of
concern.
Results
indicate
a
maximum
lifetime
risk
of
2.8
x
10
­8
for
the
general
U.
S.
population.
(Table
4
and
Attachment
2).
1
aPAD/
cPAD
=
acute/
chronic
Population
Adjusted
Dose
=
Acute
or
Chronic
RfD
FQPA
Safety
Factor
11
Table
4.
Results
of
the
Carbaryl
Chronic
and
Cancer
Dietary
Analyses.

Chronic
Pop.
Subgroup
1989­
92
1994­
1998
Exposure
(mg/
kg/
day)
%
cPAD
Exposure
(mg/
kg/
day)
%
cPAD
Gen.
Population
0.000032
<1
0.000035
<1
All
Infants
0.000054
<1
0.000059
<1
Children
1
­
6
years
0.
000057
<1
0.000074
<1
Children
7
­
12
years
0.
000036
<1
0.000034
<1
Females
13
­
50
years
0.
000026
<1
0.000028
<1
Males
13­
19
years
0.
000022
<1
0.000026
<1
Males
20+
years
0.
000031
<1
0.000032
<1
Seniors
55+
0.000031
<1
0.000030
<1
Cancer
Exposure
(mg/
kg/
day)
Lifetime
risk
Gen.
Population
0.000032
2.8
x
10
­8
0.000035
3.04
X
10
­8
Acute
The
acute
dietary
assessment
resulted
in
risk
estimates
greater
than
100%
of
the
acute
Population
Adjusted
Dose
(aPAD)
for
the
population
subgroups,
all
infants
and
children
(1
to
6
years
old)
at
the
99.9th
percentile
of
exposure
(Table
5).
The
highest
exposed
subpopulation
using
PDP
and
FDA
monitoring
data
was
all
infants
at
133%
of
the
aPAD.
When
CMBS
data
are
incorporated,
the
acute
risk
estimates
are
below
the
Agency's
level
of
concern
(<
100%
aPAD
1
)
at
the
99.9
th
exposure
percentile
for
the
general
U.
S.
population
(46%
of
the
aPAD)
and
all
population
subgroups
(Table
6).
The
acute
dietary
exposure
estimates
for
the
highest
exposed
population
subgroups,
all
infants
(<
1
years
old)
and
children
are
73%
of
the
aPAD.
Peaches
and
apples
were
found
to
be
the
most
significant
contributor
to
the
risk
estimate.
(Attachments
3,
6,
7
and
8).

Characterization/
Uncertainties
of
the
Risk
Estimates
°
No
detectable
residues
were
found
in/
on
several
commodities:
carrots,
chicory,
flax
seed,
horseradish,
parsnip,
salsify,
potato,
celery,
canned
spinach,
head
lettuce,
leaf
lettuce,
rhubarb,
sugarbeets,
Swiss
chard,
Brussels
sprouts,
cabbage,
kohlrabi,
soybean,
corn,
banana,
peanuts,
meat,
meat
fat,
and
milk.
Sensitivity
analyses
conducted
by
eliminating
crops
where
no
detectable
residues
were
found
showed
that
risk
estimates
were
not
significantly
affected
by
assuming
zero
12
in
place
of
1/
2
LOD
on
samples
reported
as
ND.
(Attachments
5).

°
The
consumption
database
used
in
the
dietary
exposure
analysis,
CSFII
1989­
1992,
has
a
limited
number
of
individuals
for
the
age
group
infants
less
than
one
year
old.
The
USDA
has
conducted
the
Supplemental
Children's
Survey
(approximately
5000
children)
which
will
be
available
for
use
in
the
near
future.

°
The
results
of
the
Critical
Exposure
Contribution
analysis
showed
that
peaches
and
apples
comprised
a
large
percentage
of
the
residues
found
in
the
tail
end
of
acute
exposure
(Attachments
4)
for
children
and
infants,
respectively.

°
Detectable
residues
from
composite
monitoring
data
for
non­
blended
food
forms
were
used
to
generate
residue
values
in
single
units
using
the
methods
described
in
the
H.
Allender
paper
dated
5/
26/
99
"Statistical
methods
for
Use
of
Composite
Data
in
Acute
Dietary
Risk
Assessment."
The
"decomposited"
residues
were
then
included
in
residue
distribution
files
(RDF)
for
the
probabilistic
analysis.
Although
there
is
a
statistical
basis
for
using
these
data,
some
degree
of
uncertainty
can
be
associated
with
this
method.
13
Table
5.
Results
of
the
Carbaryl
Acute
Dietary
Analyses
(Market
Survey
Data
Not
Included)

All
Commodities
(1989­
92
Consumption
Data)

Pop.
Subgroup
99.9
th
Percentile
99
th
Percentile
95
th
Percentile
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Gen.
Population
0.005989
60
0.001381
14
0.000505
5
All
Infants
0.013251
133
0.003683
37
0.000864
9
Children
1
­
6
0.
010974
110
0.002552
26
0.001309
13
Children
7
­
12
0.008721
87
0.001644
16
0.000722
7
Females
13
­
50
0.004444
44
0.000918
9
0.
000318
3
Males
13­
19
yrs
0.
003596
36
0.000899
9
0.
000428
4
Males
20+
yrs
0.
004223
42
0.000929
9
0.
000318
3
Seniors
55+
yrs
0.005789
58
0.001068
11
0.000307
3
All
Commodities
(1994­
98
Consumption
Data)

Pop.
Subgroup
99.9
th
Percentile
99
th
Percentile
95
th
Percentile
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Gen.
Population
0.006150
62
0.001467
15
0.000508
5
All
Infants
0.013420
134
0.004027
40
0.000922
9
Children
1
­
6
0.
013812
138
0.003282
33
0.001460
15
Children
7
­
12
0.007073
71
0.001473
15
0.000685
7
Females
13
­
50
0.004794
48
0.000997
10
0.000322
3
Males
13­
19
yrs
0.
005181
52
0.000929
9
0.
000420
4
Males
20+
yrs
0.
003940
39
0.000922
9
0.
000336
3
Seniors
55+
yrs
0.005442
54
0.001003
10
0.000313
3
14
Table
6.
Results
of
the
Carbaryl
Acute
Dietary
Analyses
(Market
Basket
Survey
Data
Included)

All
Commodities
(1989­
92
Consumption
Data)

Pop.
Subgroup
99.9
th
Percentile
99
th
Percentile
95
th
Percentile
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Gen.
Population
0.004623
46
0.001241
12
0.000462
5
All
Infants
0.007272
73
0.002875
29
0.000593
6
Children
1
­
6
0.
007344
73
0.002280
23
0.001241
12
Children
7
­
12
0.006238
62
0.001345
13
0.000680
7
Females
13
­
50
0.003546
35
0.000858
9
0.
000299
3
Males
13­
19
yrs
0.
002723
27
0.000815
8
0.
000409
4
Males
20+
yrs
0.
003423
34
0.000836
8
0.
000297
3
Seniors
55+
yrs
0.004810
48
0.000905
9
0.
000275
3
All
Commodities
(1994­
98
Consumption
data)

Pop.
Subgroup
99.9
th
Percentile
99
th
Percentile
95
th
Percentile
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Gen.
Population
0.004865
49
0.001303
13
0.000465
5
All
Infants
0.008091
81
0.002630
26
0.000650
7
Children
1
­
6
0.
009481
95
0.002799
28
0.001348
13
Children
7
­
12
0.004921
49
0.001214
12
0.000643
6
Females
13
­
50
0.004224
42
0.000878
9
0.
000298
3
Males
13­
19
yrs
0.
004515
45
0.000867
9
0.
000402
4
Males
20+
yrs
0.
003359
34
0.000831
8
0.
000311
3
Seniors
55+
yrs
0.004649
46
0.000819
8
0.
000279
3
15
Table
7.
Results
of
the
Carbaryl
Sensitivity
Analyses.

Acute
­
All
Commodities
at
the
99.9th
percentile
of
exposure
(Market
Basket
Survey
Data
Not
Included)

Pop.
Subgroup
All
commodities
Eliminating
Peaches
Eliminating
Apples
Eliminating
Commodities
with
No
Detectable
Residues
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Exposure
(mg/
kg/
day)
%
aPAD
Gen.
Population
0.005989
60
0.005451
55
0.004943
49
0.005870
59
All
Infants
0.013251
133
0.007188
72
0.011784
118
0.012965
130
Children
1
­
6
0.
010974
110
0.010164
102
0.008201
82
0.0010765
108
Children
7
­
12
0.008721
87
0.008243
82
0.006867
69
0.008555
86
Females
13
­
50
0.004444
44
0.004262
43
0.003890
39
0.004434
44
Males
13­
19
yrs
0.
003596
36
0.003535
35
0.003014
30
0.003802
38
Males
20+
yrs
0.
004223
42
0.003949
39
0.003575
36
0.004178
42
Seniors
55+
yrs
0.005789
58
0.005456
55
0.005094
51
0.005703
57
16
Atttachments
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Attachment
2:
Chronic
and
Cancer
Dietary
Exposure
Analysis:
All
Commodities
Attachment
3:
Acute
Dietary
Exposure
Analysis
:
All
Commodities
Attachment
4:
Acute
­
Critical
Exposure
Contribution
Analysis
Attachment
5:
Acute
Dietary
Exposure
Analysis
:
Excluding
all
Commodities
with
No
detects
Attachment
6:
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
Attachment
7:
Acute
Dietary
Exposure
Analysis
:
Excluding
Apples
Attachment
8:
Acute
Dietary
Exposure
Analysis
:
Market
Basket
Survey
­
All
Commodities
Attachment
9:
Quantitative
Usage
Analysis
(QUA)
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
17
Table
1a:
Summary
of
Anticipated
Residues
for
Carbaryl
(Market
Basket
Data
not
included)

Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
Crop
Group
1:
Root
and
Tuber
vegetable
Beets,
garden
(roots)
11­
Uncooked
14­
Boiled
2
garden
beets
FT
0.024
RDF
#1
NB
17
27
Beets,
garden
(roots)
31­
Canned:
NFS
32­
Canned:
Cooked
51­
Cured:
NFS
(smoked/
pickled/
2
garden
beets
FT
0.024
RDF
#1
PB
17
27
Carrots
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
2
carrots
PDP
0.
0116
RDF
#
2
NB
4
6
Carrots
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
44­
Frozen:
Boiled
2
carrots
PDP
0.0116
RDF
#2
PB
4
6
Horseradish
12­
Cooked:
NFS
14­
Boiled
2
carrots
PDP
0.
0116
RDF
#3
NB
1
3
2
Horseradish
34­
Canned:
Boiled
51­
Cured:
NFS
(smoked/
pickled/
2
carrots
PDP
0.
0116
RDF
#3
PB
1
3
2
Parsnips
14­
Boiled
2
carrots
PDP
0.
0116
RDF
#3
NB
1
3
2
Potatoes/
white­
dry
12­
Cooked:
NFS
14­
Boiled
15­
Fried
31­
Canned:
NFS
34­
Canned:
Boiled
42­
Frozen:
Cooked
2
potato
PDP
0.
0119
PE
=
0.00036
B
2
3
Potatoes/
white­
peel
only
13­
Baked
15­
Fried
2
potato
PDP
0.
0119
RDF
#
4
NB
2
3
Potatoes/
white­
peeled
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
2
potato
PDP
0.0119
RDF
#
4
NB
2
3
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
18
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
43­
Frozen:
Baked
45­
Frozen:
Fried
0.0119
RDF
#
4
PB
2
3
Potatoes//
white­
unspecified
31­
Canned:
NFS
0.
0119
RDF
#
4
PB
2
3
Potatoes/
white­
whole
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
2
potato
PDP
0.0119
RDF
#
4
NB
2
3
31­
Canned:
NFS
0.
0119
RDF
#
4
PB
2
3
Radishes
11­
Uncooked
12­
Cooked:
NFS
2
garden
beets
FT
0.024
RDF
#5
PB
1
3
2
Radish,
Chinese
12­
Cooked:
NFS
Radishes­
oriental
2
garden
beets
FT
0.024
RDF
#5
NB
1
3
2
Rutabagas
Rutabagas­
roots
2
turnips
FT
0.121
RDF
#
6
NB
1
3
2
Salsify
(roots)
Salsify(
oyster
plant)
2
carrot
PDP
0.
0116
RDF
#3
NB
1
3
2
Sugar
Beets
(inc.
molasses
98­
Refined
0.5
sugar
beets
FT
0.01
0.0004
B
2
4
Sweet
potatoes
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
0.2
sweet
potato
PDP
0.
0065
RDF
#7
NB
18
41
32­
Canned:
Cooked
34­
Canned:
Boiled
sweet
potato
PDP
0.
0065
RDF
#7
PB
18
41
Turnips,
roots
11­
Uncooked
12­
Cooked:
NFS
14­
Boiled
2
turnips
FT
0.121
RDF
#
6
NB
1
3
2
Crop
Group
2:
Leaves
of
Root
and
Tuber
Vegetables
Beets,
garden
(tops)
11­
Uncooked
14­
Boiled
75
garden
beets
FT
10.14
RDF
#8
PB
17
27
Radish
­
Tops
Radishes­
tops
75
garden
beets
FT
10.14
RDF
#9
PB
1
3
2
Rutabaga
­
Tops
12­
Cooked:
NFS
75
Turnip
tops
FT
15.3
RDF
#10
PB
1
3
2
Turnips,
tops
14­
Boiled
32­
Canned:
Cooked
44­
Frozen:
Boiled
75
turnip
tops
FT
15.3
RDF
#10
PB
1
3
2
Crop
Group
4:
Leafy
Vegetables
(except
Brassica
Vegetables)

Celery
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
3
Celery
PDP
0.
0152
RDF
#
11
NB
3
6
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
19
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
3
Celery
PDP
0.
0152
RDF
#
11
PB
3
6
Celery
Juice
31­
Canned:
NFS
3
Celery
PDP
0.
0152
RDF
#
11
PB
3
6
Dandelions
11­
Uncooked
22
Spinach
PDP
0.
0082
RDF
#
12
PB
1
3
2
Endive
(escarole)
11­
Uncooked
12­
Cooked:
NFS
10
Leaf
Lettuce
FDA
0.001
RDF
#
15
PB
1
3
2
Lettuce
­
head
11­
Uncooked
10
Lettuce
PDP
0.
0169
RDF
#14
NB
3
8
Lettuce
­
leaf
11­
Uncooked
10
Leaf
Lettuce
FDA
0.
001
RDF
#
15
PB
1
3
2
Lettuce
(unspecified)
31­
Canned:
NFS
10
Lettuce
­
PDP
0.
0169
RDF
#14
PB
3
8
Parsley
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
22
Spinach
PDP
0.
0082
RDF
#
12
PB
1
3
2
Rhubarb
12­
Cooked:
NFS
13­
Baked
3
Celery
PDP
0.
015
RDF
#16
NB
1
3
2
43­
Frozen:
Baked
3
Celery
PDP
0.
015
RDF
#16
PB
1
3
2
Spinach
11­
Uncooked
12­
Cooked:
NFS
14­
Boiled
42­
Frozen:
Cooked
44­
Frozen:
Boiled
22
Spinach
PDP
0.
0082
RDF
#
12
PB
1
3
2
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
22
Canned
Spinach
PDP
0.
006
RDF
#13
PB
1
3
2
Swiss
chard
11­
Uncooked
14­
Boiled
3
Celery
PDP
0.
015
RDF
#
16
NB
1
3
2
Crop
Group
5:
Brassica
Leafy
vegetables
Broccoli
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
10
Broccoli
PDP
0.
013
RDF
#17
NB
4
9
32­
Canned:
Cooked
42­
Frozen:
Cooked
44­
Frozen:
Boiled
10
Broccoli
PDP
0.
013
RDF
#
17
PB
4
9
Brussels
Sprouts
14­
Boiled
42­
Frozen:
Cooked
10
Cabbage
FDA
0.
001
RDF
#18
PB
33
67
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
20
Cabbage
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
21
Cabbage
FDA
0.
001
RDF
#
19
NB
2
4
31­
Canned:
NFS
32­
Canned:
Cooked
51­
Cured:
NFS
(smoked/
pickled/
21
Cabbage
FDA
0.
001
RDF
#
19
PB
2
4
Cauliflower
11­
Uncooked
12­
Cooked:
NFS
14­
Boiled
15­
Fried
10
Broccoli
PDP
0.
013
RDF
#
20
NB
2
4
42­
Frozen:
Cooked
10
Broccoli
PDP
0.
012
RDF
#20
PB
2
4
Collards
42­
Frozen:
Cooked
10
Mustard
FT
2.78
RDF
#
21
PB
4
10
Kale
12­
Cooked:
NFS
14­
Boiled
32­
Canned:
Cooked
10
Mustard
FT
2.78
RDF
#
22
PB
1
3
2
Kohlrabi
14­
Boiled
10
Cabbage
FDA
0.
001
RDF
#
23
NB
1
3
2
Mustard
greens
14­
Boiled
10
Mustard
FT
2.78
RDF
#
22
PB
1
3
2
Crop
Group
6:
Legume
Vegetables
(Succulent
or
Dried)

Beans­
dry­
black­
eyed
peas/
cowpea
14­
Boiled
1
Dried
Beans
FT
0.067
0.002
B
1
3
Beans­
dry­
broadbeans
14­
Boiled
1
Dried
Beans
FT
0.067
0.002
B
1
3
Beans­
dry­
garbanzo/
chick
pea
12­
Cooked:
NFS
14­
Boiled
15­
Fried
32­
Canned:
Cooked
1
Dried
Beans
FT
0.067
0.002
B
1
3
Beans­
dry­
great
northern
32­
Canned:
Cooked
1
Dried
Beans
FT
0.067
0.002
B
1
3
Beans­
dry­
hyacinth
1
Dried
Beans
FT
0.067
0.002
B
1
3
Beans­
dry­
kidney
12­
Cooked:
NFS
13­
Baked
14­
Boiled
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
1
Dried
Beans
FT
0.067
0.002
B
1
3
Beans­
dry­
lima
14­
Boiled
32­
Canned:
Cooked
1
Dried
Beans
FT
0.067
0.002
B
1
3
Beans­
dry­
navy
(pea)
32­
Canned:
Cooked
34­
Canned:
Boiled
1
Dried
Beans
FT
0.067
0.002
B
1
3
Beans­
dry­
other
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
34­
Canned:
Boiled
1
Dried
Beans
FT
0.067
0.002
B
1
3
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
21
Beans­
dry­
pigeon
beans
1
Dried
Beans
FT
0.067
0.002
B
1
3
Beans­
dry­
pinto
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
32­
Canned:
Cooked
42­
Frozen:
Cooked
1
Dried
Beans
FT
0.067
0.002
B
1
3
Beans­
broadbeans
10
Succulent
Beans
PDP
.0.023
RDF
#
24
PB
14
21
Beans­
succulent­
green
11­
Uncooked
12­
Cooked:
NFS
14­
Boiled
10
Succulent
Beans
PDP
.0.023
RDF
#
24
PB
14
21
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
44­
Frozen:
Boiled
51­
Cured:
NFS
(smoked/
pickled/
10
Processed
Succulent
Beans
PDP
0.012
RDF
#25
PB
10
16
Beans­
succulent­
hyacinth
10
Succulent
Beans
PDP
0.
023
RDF
#
24
PB
14
21
Beans­
succulent­
lima
11­
Uncooked
12­
Cooked:
NFS
14­
Boiled
32­
Canned:
Cooked
42­
Frozen:
Cooked
44­
Frozen:
Boiled
10
Processed
Succulent
Beans
PDP
0.012
RDF
#26
PB
13
30
Beans­
succulent­
other
34­
Canned:
Boiled
10
Processed
Succulent
Beans
PDP
0.012
RDF
#25
PB
10
16
Beans­
yellow/
wax
14­
Boiled
10
Succulent
Beans
PDP
0.
023
RDF
#
24
PB
14
21
32
Canned:
Cooked
42­
Frozen:
Cooked
10
Processed
Succulent
Beans
PDP
0.012
RDF
#25
PB
10
16
Beans­
unspecified
10
Succulent
Beans
PDP
0.
0.023
RDF
#
24
PB
14
21
Lentils
14­
Boiled
1
Dried
Beans
FT
0.067
0.002
B
1
3
Mung
Bean
(SPROUTS)
11­
Uncooked
12­
Cooked:
NFS
14­
Boiled
15­
Fried
1
Dried
Beans
FT
0.067
0.002
B
1
3
Peas­
succulent/
black­
eyed/
cowpea
12­
Cooked:
NFS
14­
Boiled
10
Peas
­
FDA
0.
13
RDF
#
27
PB
2
7
32­
Canned:
Cooked
42­
Frozen:
Cooked
10
Peas
­
PDP
0.
0127
RDF
#
28
PB
1
5
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
22
Peas
(garden)­
green
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
10
Peas
­
FDA
0.
13
RDF
#
27
PB
2
7
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
44­
Frozen:
Boiled
45­
Frozen:
Fried
10
Peas
­
PDP
0.
0127
RDF
#
28
PB
1
5
Snowpeas
11­
Uncooked
12­
Cooked:
NFS
14­
Boiled
15­
Fried
10
Peas
FDA
0.
13
RDF
#27
PB
1
5
42­
Frozen:
Cooked
10
Peas
PDP
0.
0127
RDF
#
28
PB
Peas
(garden)­
dry
12­
Cooked:
NFS
14­
Boiled
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
1
Dry
Peas
­
FT
0.146
0.013
B
3
9
Soybeans­
other
0.
5
Soybeans
­
PDP
0.0015
0.000015
B
1
1
Soybeans­
flour
(defatted)
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
34­
Canned:
Boiled
42­
Frozen:
Cooked
98­
Refined
0.5
Soybeans
­
PDP
0.
0015
0.000015
B
1
1
Soybeans­
flour
(full
fat)
12­
Cooked:
NFS
13­
Baked
14­
Boiled
34­
Canned:
Boiled
42­
Frozen:
Cooked
0.5
Soybeans
­
PDP
0.
0015
0.000015
B
1
1
Soybeans­
flour
(low
fat)
12­
Cooked:
NFS
13­
Baked
15­
Fried
31­
Canned:
NFS
0.5
Soybeans
­
PDP
0.
0015
0.000015
B
1
1
Soybeans­
mature
seeds
dry
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
41­
Frozen:
NFS
0.5
Soybeans
­
PDP
0.
0015
0.000015
B
1
1
Soybeans­
oil
98­
Refined
0.5
Soybeans
­
PDP
0.
0015
0.000015
B
1
1
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
23
Soybeans­
protein
isolate
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
41­
Frozen:
NFS
42­
Frozen:
Cooked
51­
Cured:
NFS
(smoked/
pickled/
0.5
Soybeans
­
PDP
0.
0015
0.000015
B
1
1
Soybeans­
sprouted
seeds
14­
Boiled
0.5
Soybeans
­
PDP
0.
0015
0.000015
B
1
1
Crop
Group
8:
Fruiting
Vegetables
(except
Cucurbits)
Group
Eggplants
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
5
Sweet
pepper­
FDA
0.005
RDF
#
29
NB
9
21
Peppers­
chilli
incl
jalapeno
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
5
Hot
Pepper
­
FDA
0.
108
RDF
#
30
NB
1
3
2
Peppers­
chilli
incl
jalapeno
31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
42­
Frozen:
Cooked
51­
Cured:
NFS
(smoked/
pickled/
52­
Cured:
Cooked(
smokd/
pickld/
60­
Canned:
Cured
5
Hot
Pepper
­
FDA
0.
108
RDF
#
30
PB
1
3
2
Peppers­
sweet(
garden)
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
5
Sweet
Pepper
­
FDA
0.
02
RDF
#
31
NB
13
30
Peppers­
sweet(
garden)
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
51­
Cured:
NFS
(smoked/
pickled/
5
Sweet
Pepper
­
FDA
0.
02
RDF
#
31
PB
13
30
Peppers
­
Other
11­
Uncooked
5
Hot
Pepper
­
FDA
0.
108
RDF
#
30
NB
1
3
2
Pimiento
12­
Cooked:
NFS
14­
Boiled
5
Hot
Pepper
­
FDA
0.
108
RDF
#
30
NB
1
3
2
31­
Canned:
NFS
60­
Canned:
Cured
5
Hot
Pepper
­
FDA
0.
108
RDF
#
30
NB
1
3
2
Paprika
12­
Cooked:
NFS
5
Hot
Pepper
­
FDA
0.
108
RDF
#
30
NB
1
3
2
Tomato
­Catsup
34­
Canned:
Boiled
5
Tomato
PDP
0.
0044
RDF
#
32
PB
15
27
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
24
Tomatoes­
dried
12­
Cooked:
NFS
15­
Fried
5
Tomato
PDP
0.
0044
RDF
#
32
PB
15
27
Tomatoes­
juice
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
5
Tomato
PDP
0.
0044
RDF
#
32
PB
15
27
Tomatoes­
paste
14­
Boiled
31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
42­
Frozen:
Cooked
5
Tomato
PDP
0.
0044
RDF
#
32
PB
15
27
Tomatoes­
puree
12­
Cooked:
NFS
14­
Boiled
31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
42­
Frozen:
Cooked
5
Tomato
PDP
0.
0044
RDF
#
32
PB
15
27
Tomatoes­
whole
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
5
Tomato
PDP
0.
0044
RDF
#
33
NB
5
11
Tomatoes­
whole
31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
42­
Frozen:
Cooked
5
Tomato
PDP
0.
0044
RDF
#
32
PB
15
27
Crop
Group
9:
Cucurbit
Vegetables
Cucumbers
11­
Uncooked
3
Cucumbers­
FDA
0.
0033
RDF
#
34
NB
14
32
34­
Canned:
Boiled
60­
Canned:
Cured
3
Cucumbers­
FDA
0.0033
RDF
#34
PB
14
32
Bitter
melon
12­
Cooked:
NFS
3
Cantaloupe
­
PDP
0.
0056
RDF
#35
NB
1
3
2
Melons­
cantaloupes­
juice
3
Cantaloupe
­
PDP
0.
0056
RDF
#
36
PB
7
9
Melons­
cantaloupes­
pulp
11­
Uncooked
3
Cantaloupe
­
PDP
0.
0056
RDF
#
36
NB
7
9
Melons
­
Casaba
11­
Uncooked
3
Cantaloupe
­
PDP
0.
0056
RDF
#
35
NB
1
2a
Melons
­
Crenshaw
3
Cantaloupe
­
PDP
0.
0056
RDF
#
35
NB
1
2a
Melons­
honeydew
11­
Uncooked
3
Cantaloupe
­
PDP
0.
0056
RDF
#
37
NB
19
44
Melons­
persian
3
Cantaloupe
­
PDP
0.
0056
RDF
#35
NB
1
3
2
Watermelon
11­
Uncooked
3
Watermelon
­
FDA
0.
0019
RDF
#38
NB
13
15
Watermelon­
juice
3
Watermelon
­
FDA
0.
0019
RDF
#38
PB
13
15
Wintermelon
14­
Boiled
3
Cantaloupe
­
PDP
0.
0056
RDF
#35
NB
1
3
2
Casabas
11­
Uncooked
3
Cantaloupe
­
PDP
0.
0056
RDF
#35
NB
1
3
2
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
25
Pumpkins
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
3
Winter
Squash
PDP
0.
006
RDF
#
39
NB
31
56
33­
Canned:
Baked
34­
Canned:
Boiled
3
Winter
Squash
PDP
0.
006
RDF
#
39
PB
31
56
Squash,
winter
(includes
spaghetti
squash)
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
3
Winter
Squash
­
PDP
0.
006
RDF
#
40
NB
11
27
Squash,
summer
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
3
Summer
Squash
FDA
0.
016
RDF
#
41
NB
11
27
34­
Canned:
Boiled
42­
Frozen:
Cooked
51­
Cured:
NFS
(smoked/
pickled/
3
Summer
Squash
FDA
0.
016
RDF
#
41
PB
11
27
Crop
Group
10:
Citrus
Fruits
Citrus
citron
13­
Baked
14­
Boiled
10
Orange
­
PDP
0.
013
RDF
#42
PB
1
3
2
Grapefruit
peel
10
Orange
­
PDP
0.
013
RDF
#42
PB
4
6
Grapefruit­
juice
11­
Uncooked
31­
Canned:
NFS
10
Orange
juice
­
PDP
0.
006
RDF
#43
PB
4
6
Grapefruit­
juice­
concentrate
41­
Frozen:
NFS
10
Orange
juice
­
PDP
0.
006
RDF
#43
PB
4
6
Grapefruit­
peeled
fruit
11­
Uncooked
12­
Cooked:
NFS
10
Orange
­
PDP
Decomposited
0.013
RDF
#45
NB
4
6
Grapefruit­
peeled
fruit
31­
Canned:
NFS
10
Orange
­
PDP
0.
006
RDF
#42
PB
4
6
Kumquats
10
Orange
­
PDP
0.
013
RDF
#42
PB
1
3
2
Lemons­
juice
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
41­
Frozen:
NFS
42­
Frozen:
Cooked
10
Orange
juice
­
PDP
0.
006
RDF
#44
PB
3
7
Lemons­
juice­
concentrate
12­
Cooked:
NFS
13­
Baked
14­
Boiled
31­
Canned:
NFS
34­
Canned:
Boiled
41­
Frozen:
NFS
10
Orange
juice­
PDP
0.
006
RDF
#44
PB
3
7
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
26
Lemons­
peel
11­
Uncooked
13­
Baked
14­
Boiled
31­
Canned:
NFS
34­
Canned:
Boiled
41­
Frozen:
NFS
10
Orange
­
PDP
0.
013
RDF
#42
PB
3
7
Lemons­
peeled
fruit
11­
Uncooked
12­
Cooked:
NFS
10
Orange
­
PDP
Decomposited
0.013
RDF
#45
NB
3
7
Lemons­
peeled
fruit
31­
Canned:
NFS
10
Orange
­
PDP
0.
013
RDF
#42
PB
3
7
Limes­
juice
11­
Uncooked
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
41­
Frozen:
NFS
10
Orange
juice
­
PDP
0.
006
RDF
#46
PB
1
3
2
Limes­
juice­
concentrate
12­
Cooked:
NFS
41­
Frozen:
NFS
10
Orange
juice
­
PDP
0.
006
RDF
#46
PB
1
3
2
Limes­
peel
13­
Baked
14­
Boiled
10
Orange
­
PDP
0.
013
RDF
#42
PB
1
3
2
Limes­
peeled
fruit
11­
Uncooked
10
Orange
­
PDP
Decomposited
0.013
RDF
#45
NB
1
3
2
Oranges­
juice
11­
Uncooked
12­
Cooked:
NFS
31­
Canned:
NFS
41­
Frozen:
NFS
10
Orange
juice­
PDP
0.
006
RDF
#47
PB
3
5
Oranges­
juice­
concentrate
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
31­
Canned:
NFS
41­
Frozen:
NFS
42­
Frozen:
Cooked
10
Orange
juice
­
PDP
0.
006
RDF
#47
PB
3
5
Oranges­
peel
11­
Uncooked
12­
Cooked:
NFS
31­
Canned:
NFS
41­
Frozen:
NFS
10
Orange
­
PDP
0.
013
RDF
#42
PB
3
5
Oranges­
peeled
fruit
11­
Uncooked
12­
Cooked:
NFS
10
Orange
­
PDP
Decomposited
0.013
RDF
#45
NB
3
5
Oranges­
peeled
fruit
31­
Canned:
NFS
10
Orange
­
PDP
0.
013
RDF
#42
PB
3
5
Tangelos
10
Orange
­
PDP
Decomposited
0.013
RDF
#45
NB
1
3
2
Tangerine
11­
Uncooked
10
Orange
­
PDP
Decomposited
0.013
RDF
#45
NB
1
3
2
31­
Canned:
NFS
41­
Frozen:
NFS
10
Orange
­
PDP
0.
013
RDF
#42
PB
1
3
2
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
27
Tangerines­
juice
11­
Uncooked
31­
Canned:
NFS
41­
Frozen:
NFS
10
Orange
juice
­
PDP
0.
006
RDF
#46
PB
1
3
2
Tangerines­
juiceconcentrate
10
Orange
juice­
PDP
0.
006
RDF
#46
PB
1
3
2
Crop
Group
11:
Pome
Fruits
Group
Apples
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
12
Apple
PDP
Decomposited
0.03
RDF
#
48
NB
23
31
18­
Dried
12
Apple
PDP
0.
03
0.
009
B
23
31
31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
42­
Frozen:
Cooked
12
Apple
PDP
0.
03
RDF
#49
PB
23
31
Apples­
dried
13­
Baked
14­
Boiled
18­
Dried
42­
Frozen:
Cooked
12
Apple
PDP
0.
03
RDF
#49
PB
23
31
Apples­
juice/
cider
11­
Uncooked
12­
Cooked:
NFS
14­
Boiled
31­
Canned:
NFS
41­
Frozen:
NFS
12
Apple
juice
PDP
0.
010
RDF
#50
PB
23
31
Apples­
juice­
concentrate
12­
Cooked:
NFS
13­
Baked
31­
Canned:
NFS
41­
Frozen:
NFS
12
Apple
juice
PDP
0.
010
RDF
#50
PB
23
31
Pears
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
12
Pear
PDP
Decomposite
0.0098
RDF
#51
NB
3
6
31­
Canned:
NFS
12
Pear
PDP
0.
0098
RDF
#52
PB
3
6
Pears­
dried
13­
Baked
14­
Boiled
18­
Dried
12
Pear
PDP
0.
0098
RDF
#52
PB
3
6
Pears­
juice
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
31­
Canned:
NFS
33­
Canned:
Baked
41­
Frozen:
NFS
42­
Frozen:
Cooked
12
Pear
PDP
0.
0098
RDF
#52
PB
3
6
Quinces
12
Pear
PDP
0.
0098
RDF
#53
NB
1
3
2
Loquat
12
Pear
PDP
0.
0098
RDF
#53
NB
1
3
2
Crabapples
31­
Canned:
NFS
12
Apple
PDP
0.
033
RDF
#54
PB
1
3
2
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
28
Crop
Group
12:
Stone
Fruits
Group
Apricot
juice
11­
Uncooked
12­
Cooked:
NFS
31­
Canned:
NFS
42­
Frozen:
Cooked
10
Peaches
PDP
0.
07
RDF
#
55
PB
1
3
2
Apricots
11­
Uncooked
12­
Cooked:
NFS
14­
Boiled
10
Peaches
PDP
0.
07
RDF
#
56
NB
1
3
2
31­
Canned:
NFS
34­
Canned:
Boiled
10
Peaches
PDP
0.
07
RDF
#
55
PB
1
3
2
Apricots­
dried
13­
Baked
14­
Boiled
18­
Dried
10
Peaches
PDP
0.
07
RDF
#
55
PB
1
3
2
Cherries
11­
Uncooked
10
Cherries
FDA
0.
127
RDF
#57
PB
25
36
12­
Cooked:
NFS
13­
Baked
14­
Boiled
31­
Canned:
NFS
33­
Canned:
Baked
41­
Frozen:
NFS
10
Cherries
FDA
0.
127
RDF
#58
PB
12
24
Cherries­
dried
10
Cherries
FDA
0.
127
RDF
#57
PB
25
36
Cherries­
juice
13­
Baked
14­
Boiled
31­
Canned:
NFS
41­
Frozen:
NFS
10
Cherries
FDA
0.
127
RDF
#58
PB
12
24
Nectarines
11­
Uncooked
10
Peaches
PDP
0.
07
RDF
#59
NB
12
24
Peaches
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
10
Peaches
PDP
0.
07
RDF
#60
NB
15
18
31­
Canned:
NFS
41­
Frozen:
NFS
10
Peaches
PDP
0.
07
RDF
#61
PB
15
18
Peaches­
dried
14­
Boiled
18­
Dried
10
Peaches
PDP
0.
07
RDF
#61
PB
15
18
Peaches­
juice
11­
Uncooked
31­
Canned:
NFS
10
Peaches
PDP
0.
07
RDF
#61
PB
15
18
Plums
(damsons)
11­
Uncooked
12­
Cooked:
NFS
10
Peaches
PDP
0.
07
RDF
#
96
NB
5
9
31­
Canned:
NFS
42­
Frozen:
Cooked
51­
Cured:
NFS
(smoked/
pickled/
10
Peaches
PDP
0.
07
RDF
#
62
PB
5
9
Plums/
prune­
juice
11­
Uncooked
31­
Canned:
NFS
10
Peaches
PDP
0.
07
RDF
#
62
PB
5
9
Plums­
prunes
(dried)
13­
Baked
14­
Boiled
18­
Dried
31­
Canned:
NFS
10
Peaches
PDP
0.
07
RDF
#
62
PB
5
9
Crop
Group
13:
Berries
Group
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
29
Blackberries
11­
Uncooked
13­
Baked
14­
Boiled
31­
Canned:
NFS
34­
Canned:
Boiled
41­
Frozen:
NFS
12
Raspberry
FDA
0.
09
RDF
#
63
PB
28
44
Blackberries­
juice
11­
Uncooked
31­
Canned:
NFS
12
Raspberry
FDA
0.
09
RDF
#63
PB
28
44
Blueberries
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
41­
Frozen:
NFS
3
Blueberry
FDA
0.
09
RDF
#
64
PB
22
45
Boysenberries
31­
Canned:
NFS
34­
Canned:
Boiled
41­
Frozen:
NFS
12
Raspberry
FDA
0.
09
RDF
#65
PB
1
3
2
Currant
11­
Uncooked
3
Blueberry
FDA
0.
09
RDF
#66
PB
1
3
2
Dewberries
Dewberries
12
Raspberry
FDA
0.
09
RDF
#65
PB
1
3
2
Elderberry
Elderberries
3
Blueberry
FDA
0.
09
RDF
#66
PB
1
3
2
Gooseberry
Gooseberries
3
Blueberry
FDA
0.
09
RDF
#66
PB
1
3
2
Huckleberry
Huckleberries
3
Blueberry
FDA
0.
09
RDF
#66
PB
1
3
2
Loganberries
Loganberries
12
Raspberry
FDA
0.
09
RDF
#65
PB
1
3
2
Raspberries
11­
Uncooked
13­
Baked
14­
Boiled
31­
Canned:
NFS
34­
Canned:
Boiled
41­
Frozen:
NFS
12
Raspberry
FDA
0.
09
RDF
#67
PB
4
10
Youngberries
12
Raspberry
FDA
0.
09
RDF
#65
PB
1
3
2
Crop
Group
14:
Tree
Nuts
Almonds
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
18­
Dried
41­
Frozen:
NFS
0.1
Almond
FT
0.059
RDF
#68
PB
2
4
Chestnuts
14­
Boiled
12­
Cooked:
NFS
13­
Baked
0.1
Almond
FT
0.059
RDF
#69
PB
1
3
2
Filberts
(hazelnuts)
11­
Uncooked
13­
Baked
14­
Boiled
0.1
Pecan
FT
0.022
RDF
#70
PB
4
12
Pecans
11­
Uncooked
13­
Baked
14­
Boiled
0.1
Pecan
FT
0.022
RDF
#71
PB
20
24
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
30
Walnuts
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
1.0
Walnut
FT
0.27
RDF
#72
PB
1
2
Walnut
oil
1.
0
Walnut
FT
0.27
0.0054
B
1
2
Crop
Group
15:
Cereal
Grains
Corn,
fresh
(including
sweet)
K
+
CWHR
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
0.1
Corn
PDP
0.
0085
RDF
#
73
NB
1
1
32­
Canned:
Cooked
34­
Canned:
Boiled
35­
Canned:
Fried
42­
Frozen:
Cooked
0.1
Corn
PDP
0.
0085
RDF
#
73
PB
1
1
Corn
grain­
endosperm
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
41­
Frozen:
NFS
42­
Frozen:
Cooked
43­
Frozen:
Baked
45­
Frozen:
Fried
99­
Alcohol/
Fermented/
Distilled
0.02
Corn
FT
0.01
0.0001
B
11
Corn
grain­
oil
98­
Refined
0.02
Corn
FT
0.01
0.0001
B
11
Corn
grain­
bran
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
0.02
Corn
FT
0.01
0.0001
B
11
Corn
grain/
sugar­
molasses
12­
Cooked:
NFS
41­
Frozen:
NFS
0.02
Corn
FT
0.01
0.0001
B
11
Corn
grain/
sugar/
hfcs
98­
Refined
0.02
Corn
FT
0.01
0.0001
B
11
Corn,
popcorn
12­
Cooked:
NFS
13­
Baked
0.02
Corn
FT
0.01
0.0001
B
11
Millet,
proso,
grain
13­
Baked
1
Wheat
PDP
0.
0015
0.000015
B
1
1
Rice­
milled
(white)
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
99­
Alcohol/
Fermented/
Distilled
15
Rice
FT
7.4
0.
074
B
1
1
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
31
Rice­
bran
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
15­
Fried
31­
Canned:
NFS
15
Rice
FT
7.4
0.
074
B
1
1
Rice­
rough
(brown)
12­
Cooked:
NFS
13­
Baked
14­
Boiled
99­
Alcohol/
Fermented/
Distilled
15
Rice
FT
7.4
0.
074
B
1
1
Sorghum,
grain
14­
Boiled
10
Wheat
PDP
0.
0015
0.000015
B
1
1
Wheat­
flour
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
41­
Frozen:
NFS
42­
Frozen:
Cooked
43­
Frozen:
Baked
45­
Frozen:
Fried
52­
Cured:
Cooked(
smokd/
pickld/
1
Wheat
PDP
0.
0015
0.000015
B
1
1
Wheat­
bran
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
1
Wheat
PDP
0.
0015
0.000015
B
1
1
Wheat­
germ
12­
Cooked:
NFS
13­
Baked
14­
Boiled
1
Wheat
PDP
0.
0015
0.000015
B
1
1
Wheat­
germ
oil
13­
Baked
1
Wheat
PDP
0.
0015
0.000015
B
1
1
Wheat­
rough
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
1
Wheat
PDP
0.
0015
0.000015
B
1
1
Crop
Group
19:
Herbs
ans
Spices
Dill
(fresh)
13­
Baked
14­
Boiled
0.2
Tolerance
0.2
0.
004
B
1
3
2
Miscellaneous
Commodities
Asparagus
11­
Uncooked
14­
Boiled
15
Asparagus
FDA
0.
0032
RDF
#
74
NB
43
87
32­
Canned:
Cooked
42­
Frozen:
Cooked
15
Asparagus
FDA
0.
0032
RDF
#
74
PB
43
87
Bananas
Imports
only
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
TBD
Bananas
­
PDP
0.
01
RDF
#
75
NB
100
100
31­
Canned:
NFS
32­
Canned:
Cooked
TBD
Bananas
­
PDP
0.
01
RDF
#
75
PB
100
100
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
32
Bananas­
dried
13­
Baked
15­
Fried
18­
Dried
32­
Canned:
Cooked
TBD
Bananas
­
PDP
0.
01
RDF
#
75
PB
100
100
Bananas­
juice
11­
Uncooked
31­
Canned:
NFS
TBD
Bananas
­
PDP
0.
01
RDF
#
75
PB
100
100
Plantains­
dried
TBD
Bananas
­
PDP
0.
01
RDF
#
75
PB
100
100
Plantains­
green
15­
Fried
TBD
Bananas
­
PDP
0.
01
RDF
#
75
NB
100
100
Plantains­
ripe
11­
Uncooked
14­
Boiled
15­
Fried
TBD
Bananas
­
PDP
0.
01
RDF
#
75
NB
100
100
Cranberries
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
18­
Dried
31­
Canned:
NFS
42­
Frozen:
Cooked
3
Cranberries
FDA
0.001
RDF
#
76
PB
39
84
Cranberries­
juice
11­
Uncooked
12­
Cooked:
NFS
31­
Canned:
NFS
3
Cranberries
FDA
0.
001
RDF
#
76
PB
39
84
Cranberries­
concentrate
31
Canned:
NFS
3
Cranberries
FDA
0.
001
RDF
#76
PB
39
84
Flax,
seed
Refined
0.
5
Flax
seed
FT
0.01
0.0001
B
1
1
Grapes
11­
Uncooked
12­
Cooked:
NFS
31­
Canned:
NFS
41­
Frozen:
NFS
10
Grapes
PDP
0.
016
RDF
#
77
PB
8
12
Grapes­
juice
11­
Uncooked
12­
Cooked:
NFS
14­
Boiled
31­
Canned:
NFS
34­
Canned:
Boiled
41­
Frozen:
NFS
10
Grapes
juice
PDP
0.
010
RDF
#
78
PB
8
12
Grapes­
juice­
concentrate
12­
Cooked:
NFS
13­
Baked
14­
Boiled
31­
Canned:
NFS
41­
Frozen:
NFS
10
Grapes
juice
PDP
0.
010
RDF
#
78
PB
8
12
Grapes­
leaves
14­
Boiled
10
Grapes
PDP
0.
016
RDF
#
77
PB
8
12
Grapes­
raisins
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
18­
Dried
42­
Frozen:
Cooked
10
Grapes
PDP
0.
016
RDF
#
77
PB
8
12
Grapes­
wine
and
sherry
99­
Alcohol/
Fermented/
Distilled
10
Grapes
PDP
0.
016
RDF
#
77
PB
8
12
Okra
12­
Cooked:
NFS
14­
Boiled
15­
Fried
4
Okra
FT
1.0
RDF
#
79
NB
32
94
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
33
32­
Canned:
Cooked
42­
Frozen:
Cooked
44­
Frozen:
Boiled
4
Oka
FT
1.0
RDF
#79
PB
32
94
Olives
60­
Canned:
Cured
10
Olive
FT
3.85
RDF
#
80
PB
1
3
2
Olive
oil
98­
Refined
10
Olive
FT
3.85
0.077
B
1
3
2
Peanuts­
butter
13­
Baked
14­
Boiled
0.05
Peanuts
FT
0.01
0.0006
B
3
6
Peanuts­
hulled
12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
41­
Frozen:
NFS
0.05
Peanuts
FT
0.01
0.0006
B
3
6
Peanuts­
oil
98­
Refined
0.05
Peanuts
FT
0.01
0.0006
B
3
6
Pineapples­
dried
Imports
only
18­
Dried
TBD
Pineapple
FDA
0.
053
RDF
#
82
RDF
#
95
RDF
#97
PB
1
3
2
Pineapples­
juice
Imports
only
11­
Uncooked
12­
Cooked:
NFS
31­
Canned:
NFS
42­
Frozen:
Cooked
TBD
Pineapple
FDA
0.
053
RDF
#
82
RDF
#
95
RDF
#97
PB
1
3
2
Pineapples­
juice­
concentrate
Imports
only
12­
Cooked:
NFS
31­
Canned:
NFS
33­
Canned:
Baked
41­
Frozen:
NFS
TBD
Pineapple
FDA
0.
053
RDF
#
82
RDF
#
95
RDF
#97
PB
1
3
2
Pineapples­
peeled
fruit
Imports
only
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
TBD
Pineapple
FDA
0.
053
RDF
#
81
RDF
#
95
RDF
#97
NB
1
3
2
Pineapples­
peeled
fruit
Imports
only
31­
Canned:
NFS
33­
Canned:
Baked
41­
Frozen:
NFS
TBD
Pineapple
FDA
0.
053
RDF
#
82
RDF
#
95
RDF
#97
PB
1
3
2
Pistachio
nuts
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
0.1
Pistachio
FT
0.03
RDF
#
83
PB
17
38
Prickly
pear
cactus,
pads
Cactus
pads
(nopal)
12
not
in
DEEM
Prickly
pear
cactus,
fruit
5
not
in
DEEM
Strawberries
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
31­
Canned:
NFS
34­
Canned:
Boiled
41­
Frozen:
NFS
4
Strawberry
FDA
0.
0638
RDF
#
84
PB
16
24
Strawberries­
juice
11­
Uncooked
12­
Cooked:
NFS
13­
Baked
14­
Boiled
31­
Canned:
NFS
4
Strawberry
FDA
0.
0638
RDF
#
84
PB
16
24
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
Commodity
DEEM
Food
Form
Reassessed
Tolerance,
ppm
1
Data
Source
2
Anticipated
Residue
(ppm)
or
RDF
#
Blended
Classification
%
CT
Chronic
Acute
Avg
Max
Sunflower­
oil
98­
Refined
0.5
Sunflower
­FT
0.
042
0.0004
B
1
1
Sunflower­
seeds
11­
Uncooked
13­
Baked
0.5
Sunflower
­
FT
0.042
RDF
#
85
PB
1
1
Fish
Oysters
2
Tolerance
­­­
­­­­
­­­­­

1.
See
Carbaryl
Product
and
Residue
Chemistry
Chapters
for
the
Reregistration
Eligibility
Decision.
DP
Barcode:
D238151.
2.
PDP
=
USDA
Pesticide
Data
Program;
FDA
=
FDA
Surveillance
Program
Data;
FT
=
field
trial
data;
P
=
processing.
3.
Reported
in
the
QUA
as
"Other
Crops"
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
35
Table
1b:
Summary
of
Market
Basket
Survey
Data
Commodity
DEEM
Food
Form
Market
Basket
Survey
Commodity
Used
RDF
#
%CT
Likely
Max
Citrus
Fruit
Citrus
citron
All
food
forms
Orange
RDF
#100
2
Grapefruit
All
food
forms
except
juice
RDF
#101
6
Kumquats
All
food
forms
RDF
#100
2
Lemons
All
food
forms
except
juice
RDF
#103
7
Limes
All
food
forms
except
juice
RDF
#100
2
Oranges
All
food
forms
except
juice
RDF
#45
5
Tangelos
All
food
forms
RDF
#100
2
Tangerine
All
food
forms
except
juice
RDF
#100
2
Pome
Fruit
Apples
All
food
forms
except
juice
and
apples,
dried
Apple
RDF
#
48
31
18­
Dried
RDF
#
108
31
Pear
All
food
forms
RDF
#105
6
Quinces
All
food
forms
RDF
#107
2
Loquat
All
food
forms
RDF
#107
2
Crabapples
All
food
forms
RDF
#107
2
Stone
Fruits
Apricot
All
food
forms
Peach
RDF
#
98
2
Nectarines
All
food
forms
RDF
#104
24
Peaches
All
food
forms
RDF
#60
18
Plums
(damsons)
All
food
forms
RDF
#
106
9
Brassica
Vegetables
Broccoli
All
food
forms
Broccoli
RDF
#17
9
Cauliflower
All
food
forms
RDF
#
99
4
Leafy
Vegetables
Lettuce
­
head
11­
Uncooked
Lettuce
RDF
#14
8
Lettuce
­
leaf
11­
Uncooked
RDF
#102
2
Lettuce
(unspecified)
31­
Canned:
NFS
RDF
#102
8
Fruiting
Vegetables
Tomato
All
food
forms
Tomato
RDF
#
33
27
Miscellaneous
Crops
Bananas
All
food
forms
Bananas
RDF
#
75
100
Plantains
All
food
forms
RDF
#
75
100
Grapes
All
food
forms
except
juice
Grapes
RDF
#
77
12
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
36
Table
2.
Residue
Distribution
Files
Garden
Beets
(roots)
Field
Trial
data
24
samples
RDF
#1
Garden
Beets
(roots)
27%
CT
Totalz=
65
Totalnz=
24
0.01
0.01
0.02
0.03
0.07
0.07
0.01
0.03
0.03
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.05
0.05
0.06
0.01
0.02
0.03
Sugarbeet
(roots)
Blended
Field
trial
data
Information
from
12/
2/
93
AR
memo
(S.
Hummel,
D193129,
12/
3/
93)
4%
CT
Average
Residue
=
0.01
ppm
Acute
AR
=
0.0004
Carrots
­
PDP
1994
­
1996
1888
samples/
0
detects
1/
2
LOD
=
0.0116
ppm
RDF
#2
Carrots
PDP
1994­
96
6%
CT
Totalz=
94
Totalnz=
6
0.0116
0.0116
0.0116
0.0116
0.0116
0.0116
Chicory,
Horseradish,
Parsnip,
Salsify
(Carrots
­
PDP)
1994
­
1996
1888
samples/
0
detects
1/
2
LOD
=
0.0116
ppm
RDF
#3
Chic,
Horse,
Parsnip,
Salsify
(Carrots
PDP)
1994­
96
2%
CT
Totalz=
98
Totalnz=
2
0.0116
0.0116
Chronic
AR
=
0.024
ppm
Chronic
AR
=
0.01
ppm
Chronic
AR
=
0.0116
ppm
Chronic
AR
=
0.0116
ppm
Potatoes
­
PDP
1994­
1995
1401
samples/
0
detects
1/
2
LOD
=
0.0119
ppm
RDF
#4
Potatoes
PDP
1994­
95
3%
CT
Totalz=
97
Totalnz=
3
0.0119
0.0119
0.0119
For
dried
potatoes
(blended)
­
acute
AR
=
0.00036
Radishes
(Garden
Beets
(roots)
Field
Trial
data
24
samples
RDF
#5
Radishes
(Garden
Beets
(roots))
2%
CT
Totalz=
1176
Totalnz=
24
0.01
0.01
0.02
0.03
0.07
0.07
0.01
0.03
0.03
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.05
0.05
0.06
0.01
0.02
0.03
Turnips
translate
to
rutabagas
Field
Trial
Data
27
samples
RDF
#6
Turnips
(roots)
2%
CT
Totalz=
1323
Totalnz=
27
0.01
0.01
0.02
0.07
0.11
0.13
0.01
0.02
0.03
0.72
0.93
1.01
0.01
0.01
0.02
0.02
0.02
0.04
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
Sweet
Potato
­
PDP
1559
samples/
3
detects
1996­
1998
1/
2
LOD
=
0.011
ppm
RDF
#7
Sweet
potatoes
­
PDP
­
96­
98
41
%
CT
Totalz
=
1512
Totalnz
=
3
44,
0.0059
0.67
0.01
0.29
Chronic
AR
=
0.0119
ppm
Chronic
AR
=
0.024
ppm
Chronic
AR
=0.121
ppm
Chronic
AR
=
0.0065
ppm
Garden
Beet
Tops
Field
Trial
Data
24
Samples
RDF
#8
Garden
beet
tops
27%
CT
Totalz=
63
Totalnz=
24
3.96
4.27
4.49
14.48
18.28
21.18
8.45
8.46
9.84
25.47
28.36
42.23
3.19
3.9
3.
91
2.41
2.71
4.65
1.63
1.77
1.9
8.64
9.2
10
Radish
Tops
(Garden
beet
tops)
Field
trial
data.
24
samples
RDF
#9
Radish
tops
(Garden
beet
tops
­
FT)
2%
CT
Totalz=
1176
Totalnz=
24
3.96
4.27
4.49
14.48
18.28
21.18
8.45
8.46
9.84
25.47
28.36
42.23
3.19
3.9
3.
91
2.
41
2.71
4.65
1.63
1.77
1.9
8.
64
9.
2
10
Turnip
tops
Field
Trial
data
33
samples
RDF
#10
Turnip
Tops
2%
CT
Totalz=
1617
Totalnz=
33
6.84
8.19
10.33
51.19
67.8
70.24
5.4
5.
41
5.88
6.91
9.04
9.73
49.12
49.24
50.27
1.07
1.09
1.49
10.97
11.35
14.5
7.69
9.25
11.71
1.56
1.83
1.84
5.28
5.76
6.83
2.07
2.13
3.68
Celery­
PDP
1994
176
samples/
0
detects
1/
2
LOD
=
0.0152
ppm
RDF
#11
Celery
­
PDP
1994
6%
CT
Totalz=
94
Totalnz=
6
0.0152
0.0152
0.0152
0.0152
0.0152
0.0152
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
37
Chronic
AR
=
10.14
ppm
Chronic
AR
=
10.14
ppm
Chronic
AR
=
15.3
ppm
Chronic
AR
=
0.0152
ppm
Spinach
­
PDP
data
Translated
to
Dandelions
and
Parsley
1995­
1997
1639
samples/
10
detects
1/
2
LOD
=
0.006
ppm
RDF
#
12
Spinach
PDP
2%
CT
Totalz=
1767
Totalnz=
10
25,
0.008
0.01
0.01
0.01
0.01
0.068
0.11
0.02
0.02
0.077
0.039
Canned
Spinach
­
PDP
1997­
1998
863
samples/
no
detects
1/
2
LOD
=
0.006
ppm
RDF
#13
Canned
Spinach
2%
CT
Totalz=
98
Totalnz=
2
0.006
0.006
Head
Lettuce
­
PDP
1994
691
samples/
no
detects
1/
2
LOD
=
0.0169
ppm
RDF
#14
Lettuce
­
Head
8%
CT
=
Totalz=
92
Totalnz=
8
0.0169
0.0169
0.0169
0.0169
0.0169
0.0169
0.0169
0.0169
Leaf
Lettuce
­
FDA
translate
to
Endive
1992­
1998
241
samples/
no
detects
1/
2
LOD
=
0.001
ppm
RDF
#15
Leaf
Lettuce
2%
CT
Totalz=
98
Totalnz=
2
0.001
0.001
Chronic
AR
=
0.0082
ppm
Chronic
AR
=
0.006
ppm
Chronic
AR
=
0.0169
ppm
Chronic
AR
=
0.001
ppm
Rhubarb/
Swiss
Chard
(Celery­
PDP
1994)
176
samples/
0
detects
1/
2
LOD
=
0.0152
ppm
RDF
#16
Rhubarb
(Celery
­
PDP
1994)
2%
CT
Totalz=
98
Totalnz=
2
0.0152
0.0152
Broccoli
­
PDP
1994
679
samples/
1
detect
1/
2
LOD
=
0.0125
ppm
RDF
#
17
Broccoli
­
PDP
1994
9%
CT
Totalz=
618
Totalnz=
1
60,
0.013
0.007
Brussels
sprouts
(Cabbage
­
FDA
1992
­
1998)
246
samples/
0
detects
1/
2
LOD
=
0.001
ppm
RDF
#
18
Brussels
sprouts
(Cabbage
­
FDA
92­
98)
67%
CT
Totalz
=
33
TotalFreq
=
1
67,
0.001
Cabbage
­
FDA
1992
­
1998
246
samples/
0
detects
1/
2
LOD
=
0.001
ppm
RDF
#
19
Cabbage
­
FDA
92­
98
4%
CT
Totalz=
96
TotalFreq
=
1
4,
0.001
Chronic
AR
=
0.015
ppm
Chronic
AR
=
0.013
ppm
Chronic
AR
=
0.001
ppm
Chronic
AR
=
0.001
ppm
Cauliflower
(Broccoli
­
PDP
1994)
679
samples/
1
detect
1/
2
LOD
=
0.0125
ppm
RDF
#
20
Cauliflower
(Broccoli
­
PDP
1994)
4%
CT
Totalz=
652
Totalnz=
1
26,
0.013
0.007
Collards
Mustards
FT
data
24
samples
RDF
#
21
Collards
(Mustards
FT)
10%
CT
Totalz=
216
Totalnz=
24
0.65
0.72
0.99
1.8
2.31
2.68
3.47
3.63
3.8
2.57
2.79
2.99
0.3
0.
42
0.
95
1.83
3.38
4.71
4.93
7.76
8.29
0.99
1.61
3.23
Mustards,
Rape,
Kale
Mustards
FT
data
24
samples
RDF
#
22
Mustards
­
FT
2%
CT
Totalz=
1176
Totalnz=
24
0.65
0.72
0.99
1.8
2.31
2.68
3.47
3.63
3.8
2.57
2.79
2.99
0.3
0.
42
0.
95
1.83
3.38
4.71
4.93
7.76
8.29
0.99
1.61
3.23
Kohlrabi
(Cabbage
­
FDA
1992
­
1998)
246
samples/
0
detects
1/
2
LOD
=
0.001
ppm
RDF
#
23
Kohrabi
(Cabbage
­
FDA
92­
98)
2%
CT
Totalz=
98
TotalFreq
=
1
2,
0.001
Chronic
AR
=
0.013
ppm
Chronic
AR
=
2.78
ppm
Chronic
AR
=
2.78
ppm
Chronic
AR
=
0.001
ppm
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
38
Dried
Beans
­
Blended
FT
data
3%
CT
1/
2
LOD
=
0.01
ppm
Residues
=
0.13
0.14
0.15
0.01
0.13
0.13
0.15
0.01
0.05
0.1
0.
16
0.01
0.01
0.01
0.01
0.07
0.01
0.01
0.01
0.06
0.05
Average
=
0.067
ppm
Acute
AR
=
0.002
Fresh
Succulent
Beans
PDP
1994­
1995
1177
samples/
44
detects
21%
CT
­
4%
detects
1/
2
LOD
=
0.01
ppm
RDF
#
24
Fresh
Beans
21%
CT
Totalz=
930
Totalnz=
44
203,
0.0138
1.6
0.
067
0.45
0.9
0.096
0.064
0.11
0.23
0.37
0.011
0.26
0.086
0.046
0.15
0.06
0.06
0.011
0.04
0.007
0.15
0.007
0.1
0.
18
0.
93
0.15
0.12
0.26
0.082
0.2
0.57
0.25
0.025
0.037
0.31
0.29
0.29
0.13
0.15
1.4
0.
85
0.21
0.02
0.02
0.15
Processed
Succulent
Beans
­
PDP
1996­
1998
1588
samples/
161
detects
16%
CT
­
10
%
detects
1/
2
LOD
=
0.006
ppm
RDF
#
25
Processed
Beans
16%
CT
Totalz=
1334
Totalnz=
161
242,
0.006
See
Appendix
L
for
residues
Lima
Beans
(Processed
Succulent
Beans
PDP
1996­
1998)
1588
samples/
161
detects
16%
CT
­
10
%
detects
1/
2
LOD
=
0.006
ppm
RDF
#
26
Lima
Beans
30%
CT
Totalz=
1112
Totalnz=
161
315,
0.006
See
Appendix
L
for
residues
Chronic
AR
=
0.067
ppm
Chronic
AR
=
0.023
ppm
Chronic
AR
=
0.012
ppm
Chronic
AR
=
0.012
ppm
Peas
­
FDA
1992­
1998
289
samples/
8
detects
1/
2
LOD
=
0.001
ppm
RDF
#27
Peas
­
Fresh
­
FDA
7%
CT
Totalz=
269
Totalnz=
8
12,
0.001
0.041
0.360
1.160
0.005
0.010
0.005
0.005
0.060
Processed
Peas
­
PDP
1994­
1996
1458
samples/
19
detects
1/
2
LOD
=
0.011
ppm
RDF
#28
Processed
Peas
5%
CT
Totalz=
1385
Totalnz=
19
54,
0.011
0.13
0.43
0.086
0.12
0.06
0.01
0.028
0.042
0.06
0.14
0.067
0.0802
0.043
0.37
0.12
0.13
0.05
0.11
0.12
Dried
Peas
(Blended)
FT
data
9%
CT
1/
2
LOD
=
0.01
ppm
Residues
=
0.046
0.048
0.049
0.205
0.212
0.241
0.53
0.555
0.593
0.059
0.061
0.062
0.064
0.07
0.116
0.16
0.179
0.186
0.01
0.01
0.023
0.01
0.01
0.01
Average
=
0.146
Acute
AR
=
0.013
Soybean
(Blended)
PDP
data
749
samples/
0
detects
1%
CT
1/
2
LOD
=
0.0015
ppm
Acute
AR
=
0.000015
Chronic
AR
=
0.13
ppm
Chronic
AR
=0.013
ppm
Chronic
AR
=0.146
ppm
Chronic
AR
=
0.0015
ppm
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
39
Eggplant
­
FDA
1993­
98
112
samples/
6
detects
1/
2
LOD
=
0.001
ppm
21%
CT
RDF
#
29
Eggplant
­
FDA
21%
CT
Totalz=
89
Totalnz=
6
17,
0.001
0.01
0.046
0.12
0.061
0.16
0.07
Hot
Pepper
­
FDA
1992­
1998
347
samples/
66
detects
19%
detects
­
2%
CT
1/
2
LOD
=
0.001
ppm
RDF
#
30
Non­
bell
peppers
19%
detects
Totalz=
281
Totalnz=
66
0.048
0.005
0.844
0.28
0.076
0.005
1
0.
9
0.46
0.03
0.016
0.35
1.6
0.
728
0.12
0.16
0.005
0.4
0.
04
0.
03
2.1
0.
31
1.
58
0.
17
0.22
0.9
2.
4
3.3
0.09
0.3
1.
7
0.1
0.5
1.7
1.
9
0.015
0.26
0.24
1.54
0.21
0.38
0.05
0.16
0.23
0.02
4
0.
43
0.
02
0.12
0.86
0.7
0.
8
0.05
0.25
0.15
0.3
0.2
0.1
0.
05
0.
9
0.2
0.
1
0.1
0.
2
0.02
0.06
Sweet
Pepper
­
FDA
1992­
1998
430
samples/
28
detects
1/
2
LOD
=
0.001
ppm
RDF
#
31
Sweet
pepper
FDA
all
30%
CT
Totalz=
301
Totalnz=
28
101,
0.001
0.300
0.030
0.005
0.170
0.370
0.020
0.600
0.490
0.030
0.175
0.5
0.500
0.800
0.380
0.205
0.100
0.340
0.400
0.090
1.000
0.050
0.120
0.300
0.070
0.050
0.400
0.010
0.100
ProcessedTomatoes
­
PDP
1996­
1998
1613
samples/
4
detects
(0.2%
detects)
1/
2
LOD
=
0.0043
ppm
RDF
#32
Tomatoes
­
PDP
27
%CT
­
0.2%
detects
Totalz=
1177
Totalnz=
4
432,
0.0043
0.008
0.004
0.017
0.007
Chronic
AR
=
0.005
ppm
Chronic
AR
=
0.108
ppm
Chronic
AR
=0.02
ppm
Chronic
AR
=
0.0044
ppm
Fresh
Tomatoes
­
PDP
1996­
1998
1613
samples/
4
detects
(0.2%
detects)
1/
2
LOD
=
0.0043
ppm
RDF
#33
Tomatoes
­
PDP
11%
CT
­
0.2%
detects
Totalz=
1436
Totalnz=
4
173,
0.0043
0.008
0.004
0.017
0.007
Cucumber
­
FDA
1992­
1998
420
samples/
13
detects
1/
2
LOD
=
0.001
ppm
RDF
#
34
Cucumber
­FDA
32%
CT
­
3%
detects
Totalz=
286
Totalnz=
13
121,
0.001
0.005
0.005
0.005
0.230
0.182
0.121
0.005
0.100
0.070
0.190
0.018
0.034
0.010
Melons
(Cantaloupe
­
PDP
1998)
408
samples/
2
detects
(0.5%
detects)
1/
2
LOD
=
0.005
ppm
RDF
#
35
Cantaloupe
­
PDP
2%
CT
­
0.5%
detects
Totalz=
400
Totalnz=
2
6,
0.005
0.01
0.01
Cantaloupe
­
PDP
1998
408
samples/
2
detects
(0.5%
detects)
1/
2
LOD
=
0.005
ppm
RDF
#
36
Cantaloupe
­
PDP
9%
CT
­
0.5%
detects
Totalz=
364
Totalnz=
2
34,
0.005
0.01
0.01
Chronic
AR
=
0.0044
ppm
Chronic
AR
=
0.0033
ppm
Chronic
AR
=
0.0056
ppm
Chronic
AR
=
0.0056
ppm
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
40
Honey
dew
(Cantaloupe
­
PDP)
1998
408
samples/
2
detects
(0.5%
detects)
1/
2
LOD
=
0.005
ppm
RDF
#
37
Cantaloupe
­
PDP
44%
CT
­
0.5%
detects
Totalz=
228
Totalnz=
2
178,
0.005
0.01
0.01
Watermelon
­
FDA
1992­
1998
330
samples/
4
detects
1/
2
LOD
=
0.001
ppm
RDF
#
38
Watermelon
­
FDA
15%
CT
­
1%
detects
Totalz=
281
Totalnz=
4
56,
0.001
0.06
0.1
0.04
0.094
Pumpkin
(Winter
Squash
­
PDP
1997
­98)
970
samples/
1
detect
1/
2
LOD
=
0.005
ppm
RDF
#
39
Pumpkin
(Winter
Squash
­
PDP)
56
%
CT
­
0.1%
detects
Totalz=
426
Totalnz=
1
543,
0.006
0.013
Winter
Squash
­
PDP
1997­
1998
970
samples/
1
detect
1/
2
LOD
=
0.005
ppm
RDF
#40
Winter
Squash
­
PDP
27
%
CT
­
0.1%
detects
Totalz=
708
Totalnz=
1
261,
0.006
0.013
Chronic
AR
=
0.0056
ppm
Chronic
AR
=
0.0019
ppm
Chronic
AR
=
0.006
ppm
Chronic
AR
=
0.006
ppm
Summer
Squash
­
FDA
1992­
1998
406
samples/
10
detect
1/
2
LOD
­
0.001
ppm
27%
CT
RDF#
41
Summer
Squash
­
FDA
27%
CT
­
2%
detect
Totalz=
296
Totalnz=
10
100,
0.001
0.2
0.37
0.005
0.020
0.15
0.16
0.080
0.059
0.460
4.6
Citrus
citron,
Lime,
Tangelos,
Tangerine,
Grapefruit,
and
orange
(
partially
blended
food
forms)
(Orange
­
PDP
1994­
1996)
1892
samples/
184
detects
1/
2
LOD
=
0.009
ppm
RDF
#42
Citrus
­
PDP
10%
detects
Totalz=
1656
Totalnz=
184
52,
0.009
see
Appendix
A
for
residue
values
Grapefruit
juice
(Orange
juice
PDP
data
1997­
1998)
1392
samples/
30
detects
2%
detects
­
6%
CT
1/
2
LOD
=
0.006
ppm
RDF
#43
Grapefruit
juice
(Orange
juice
PDP)
2%
detects
­
6%
CT
Totalz=
1308
Totalnz=
30
54,
0.006
21,
0.01
7,
0.013
0.031
0.017
Lemon
juice
(Orange
juice
PDP
data
1997­
1998)
1392
samples/
30
detects
2%
detects
­
7%
CT
1/
2
LOD
=
0.006
ppm
RDF
#44
Lemon
juice
(Orange
juice
PDP)
2%
detects
­
7%
CT
Totalz=
1295
Totalnz=
30
67,
0.006
21,
0.01
7,
0.013
0.031
0.017
Chronic
AR
=
0.016
ppm
Chronic
AR
=
0.013
ppm
Chronic
AR
=
0.006
ppm
Chronic
AR
=
0.006
ppm
Lime,
Tangelos,
Tangerine,
Grapefruit,
lemon,
and
orange
(not
blended
food
forms
)
(Orange
­
PDP
1994­
1996)
1892
samples/
184
detects
Residues
decomp.
(n=
12)
Decomposited
residues
were
0.000043
to
1.68
ppm
1/
2
LOD
=
0.009
ppm
RDF
#45
Orange
­PDP­
decomposited
10%
detects
Totalz=
9000
Totalnz=
1000
see
Appendix
B
for
residue
values
Lime
juice,
tangerine
juice
(Orange
juice
PDP
data
1997­
1998)
1392
samples/
30
detects
2%
detects
­
2%
CT
1/
2
LOD
=
0.006
ppm
RDF
#46
Lime
juice
(Orange
juice
PDP)
2%
detects
­
2%
CT
Totalz=
1362
Totalnz=
30
21,
0.01
7,
0.013
0.031
0.017
Orange
juice
PDP
data
1997­
1998)
1392
samples/
30
detects
2%
detects
­
5%
CT
1/
2
LOD
=
0.006
ppm
RDF
#47
Orange
juice
PDP
2%
detects
­
5%
CT
Totalz=
1322
Totalnz=
30
40,
0.006
21,
0.01
7,
0.013
0.031
0.017
Apple
­Non­
blended
­
PDP
1994­
1996
1909
samples/
285
detects
residues
decomposited
(n
=
15)
Decomposited
residues
range
from
0.00008
­
7.35
ppm
15%
detects
­
31%
CT
1/
2
LOD
=
0.013
ppm
RDF
#48
Apples
­
PDP
decomp
31%
CT
­
15%
detects
Totalz=
4600
Totalnz=
1000
1067,
0.013
(1/
2
LOD)
see
Appendix
C
for
residue
values
Chronic
AR
=
0.013
ppm
Chronic
AR
=
0.006
ppm
Chronic
AR
=0.006
ppm
Chronic
AR
=
0.03
ppm
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
41
Apples,
Dried
(Blended)
PDP
1994­
96
1909
samples/
285
detects
31%
CT
1/
2
LOD
=
0.01
ppm
see
Appendix
D
for
residue
values
Average
=
0.03
Acute
AR
=
0.009
Apple
­
Partially
blended
­
PDP
data
1994­
1996
1909
samples/
285
detects
15%
detects
­
31%
CT
1/
2
LOD
=
0.013
ppm
RDF
#49
Apples
­
PDP
31%
CT
­
15%
detects
Totalz=
1317
Totalnz=
285
see
Appendix
D
for
residue
values
Apple
Juice
PDP
1996­
1998
1554
samples/
454
detects
29%
detects
­
31%
CT
1/
2
LOD
=
0.006
ppm
RDF
#
50
Apple
juice
­
PDP
31%
CT
­
15%
detects
Totalz=
1072
Totalnz=
454
28,
0.006
see
Appendix
E
for
residue
values
Pear
PDP
decomposition
1997­
1998
1420
samples/
60
detects
4%
detects
­
6%
CT
1/
2
LOD
=
0.0065
ppm
n=
13
Decomp.
values
were
0.000026
to
14.33
RDF
#
51
Pear
­
PDP
Totalz=
23500
Totalnz=
1000
500,
0.0065
see
App.
F
for
residue
values
Chronic
AR
=
0.03
ppm
Chronic
AR
=
0.03
ppm
Chronic
AR
=
0.01
ppm
Chronic
AR
=
0.0098
ppm
Partially
blended
Pear
­PDP
1997­
1998
1420
samples/
60
detects
4%
detects
­
6%
CT
1/
2
LOD
=
0.0065
ppm
RDF
#
52
Pear
­
PDP
Totalz=
1335
Totalnz=
60
25,
0.0065
0.24
0.007
0.058
0.12
0.007
0.007
0.017
0.007
0.007
0.007
0.3
0.007
0.007
0.14
0.013
0.042
0.01
0.017
0.05
0.036
0.007
0.01
0.1
0.013
0.007
0.01
0.053
0.007
0.007
0.007
0.007
0.061
0.81
0.01
0.11
0.035
0.07
0.076
0.042
0.013
0.007
0.007
0.052
0.45
0.013
0.013
0.042
0.41
0.49
0.12
0.013
0.01
0.19
0.14
0.14
0.013
0.033
0.01
0.01
0.089
Quince
(Pear
PDP)
decomposition
1997­
1998
1420
samples/
60
detects
4%
detects
­
2%
CT
1/
2
LOD
=
0.0065
ppm
n=
13
Decomp.
values
were
0.000026
to
14.33
RDF
#
53
Quince
­
PDP
Totalz=
73500
Totalnz=
1000
500,
0.0065
see
App.
F
for
residue
values
Crabapple
­
Apple
PDP
data
1994­
1996
1909
samples/
285
detects
15%
detects
­
2%
CT
1/
2
LOD
=
0.013
ppm
RDF
#54
Crabapple
(Apple
PDP)
2%
CT
­
15%
detects
Totalz=
28910
Totalnz=
285
305,
0.013
see
Appendix
D
for
residue
values
Apricot
(Peach
PDP
1994­
1996)
1088
samples/
168
detects
2%
CT
1/
2
LOD
=0.01
ppm
RDF
#55
Apricot
­
(Peach
PDP)
2
%CT
Totalz=
9604
Totalnz=
168
28,
0.01
See
Appendix
G
for
residue
values
Chronic
AR
=
0.0098
ppm
Chronic
AR
=
0.0098
ppm
Chronic
AR
=
0.033
ppm
Chronic
AR
=
0.07
ppm
Apricot
(Peach
PDP
1994­
1996)
1088
samples/
168
detects
2%
CT
1/
2
LOD
=0.01
ppm
Residues
decomp.
ranged
from
0.000119
­
46.3
RDF
#56
Apricot
­
(Peach
PDP)
2
%CT
Totalz=
58800
Totalnz=
1000
200,
0.01
See
Appendix
H
for
residue
values
Sweet
Cherries­
FDA
1992­
98
281
samples/
89
detects
36%
CT
1/
2
LOD
=
0.001
ppm
RDF
#
57
Sweet
Cherries
36%
CT
Totalz=
180
Totalnz=
89
12,
0.001
see
Appendix
M
for
residue
values
Tart
Cherries
­
FDA
1992­
98
281
samples/
89
detects
24%
CT
­
32%
detects
1/
2
LOD
=
0.001
ppm
RDF
#
58
Tart
Cherries
32%
detects
Totalz=
192
Totalnz=
89
see
Appendix
M
for
residue
values
Nectarines
(Peaches
PDP
1994
­1996)
1088
samples/
168
detects
24%
CT
­
15%
detected
Residues
decomp.
ranged
from
0.000119
­
46.3
ppm
RDF
#
59
Peaches
­
PDP
­
decomp
24%
CT
­
15%
detected
Totalz=
5067
Totalnz=
1000
600,
0.001
see
Appendix
H
for
residue
values
Chronic
AR
=
0.07
ppm
Chronic
AR
=
0.127
ppm
Chronic
AR
=
0.127
ppm
Chronic
AR
=
0.07
ppm
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
42
Peaches
(not
blended)
PDP
Single
Serving
2000
1088
samples/
168
detects
18%
CT
­
15%
detected
Residues
decomp.
ranged
from
0.000119
­
46.3
RDF
#
60
Peaches
­
PDP
single
serving
18%
CT
­
15%
detected
Totalz=
438
Totalnz=
79
17,
0.003
see
Appendix
H
for
residue
values
Peaches
(partially
blended)
PDP
1994
­1996
1088
samples/
168
detects
18%
CT
­
15%
detected
RDF
#
61
Peaches
­
PDP
18%
CT
­
15%
detected
Totalz=
892
Totalnz=
168
28,
0.001
see
Appendix
G
for
residue
values
Plums
FDA
FDA
1992­
98
51
samples/
2
detects
4%
detects
­
9
%
CT
1/
2
LOD
=
0.001
ppm
RDF
#
62
Plums
­
FDA
9%
CT
Totalz=
46
Totalnz=
2
3,
0.001
0.002
0.002
Blackberries
(Raspberry
FDA
1992­
98)
247
samples/
51
detects
21
%
Detects
­
44
%
CT
1/
2
LOD
=­
0.001
ppm
RDF
#
63
Blackberry
(Raspberry
FDA)
21%
CT
Totalz=
138
Totalnz=
51
58,
0.001
3.79
1.52
1.18
0.019
0.04
0.436
2.78
0.298
3.43
0.032
0.028
0.005
0.016
1.13
0.021
0.19
0.02
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.03
0.13
0.005
0.045
0.16
0.13
0.08
0.005
0.034
1.07
0.007
0.063
0.16
0.88
0.005
0.026
0.005
0.35
0.06
0.83
0.005
0.06
3.2
0.23
0.005
0.12
Chronic
AR
=
0.07
ppm
Chronic
AR
=
0.07
ppm
Chronic
AR
=
0.07
ppm
Chronic
AR
=
0.09
ppm
Blueberry
­
FDA
1992­
1998
212
samples/
23
detects
11
%
detects
­
45%
CT
1/
2
LOD
=­
0.001
ppm
RDF
#64
Blueberry
FDA
45%
CT
­
11%
detects
Totalz=
117
Totalnz=
23
72,
0.001
0.342
0.245
1.06
0.146
0.112
0.206
0.234
0.005
0.19
4.38
0.119
0.005
0.005
0.52
0.23
2.05
0.08
9.7
0.005
0.02
0.054
0.15
0.012
Boysenberry,
Dewberry,
Loganberry,
Youngberry
(Raspberry
FDA
1992­
98)
247
samples/
51
detects
21
%
Detects
­
2
%
CT
1/
2
LOD
=­
0.001
ppm
RDF
#
65
Boysenberry
(Raspberry
FDA)
2%
CT
Totalz=
2499
Totalnz=
51
3.79
1.52
1.18
0.019
0.04
0.436
2.78
0.298
3.43
0.032
0.028
0.005
0.016
1.13
0.021
0.19
0.02
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.03
0.13
0.005
0.045
0.16
0.13
0.08
0.005
0.034
1.07
0.007
0.063
0.16
0.88
0.005
0.026
0.005
0.35
0.06
0.83
0.005
0.06
3.2
0.23
0.005
0.12
Currant,
Elderberries,
Gooseberries,
Huckleberries,
Olliaberry
(Blueberry
­
FDA)
1992­
1998
153
samples/
15
detects
11
%
detects
­
2%
CT
1/
2
LOD
=­
0.001
ppm
RDF
#66
Currant
(Blueberry
FDA)
2%
CT
Totalz=
4655
Totalnz=
23
72,
0.001
0.342
0.245
1.06
0.146
0.112
0.206
0.234
0.005
0.19
4.38
0.119
0.005
0.005
0.52
0.23
2.05
0.08
9.7
0.005
0.02
0.054
0.15
0.012
Raspberries
­
FDA
Raspberry
FDA
1992­
98)
247
samples/
51
detects
21
%
Detects
­
10
%
CT
1/
2
LOD
=­
0.001
ppm
RDF
#
67
Raspberry
FDA
10%
CT
­
21%
detected
Totalz=
196
Totalnz=
51
3.79
1.52
1.18
0.019
0.04
0.436
2.78
0.298
3.43
0.032
0.028
0.005
0.016
1.13
0.021
0.19
0.02
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.03
0.13
0.005
0.045
0.16
0.13
0.08
0.005
0.034
1.07
0.007
0.063
0.16
0.88
0.005
0.026
0.005
0.35
0.06
0.83
0.005
0.06
3.2
0.23
0.005
0.12
Chronic
AR
=
0.09
ppm
Chronic
AR
=
0.09
ppm
Chronic
AR
=
0.09
ppm
Chronic
AR
=
0.09
ppm
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
43
Almonds
­
FT
15
samples
RDF
#
68
Almonds
­
FT
4%
CT
Totalz=
360
Totalnz=
15
0.0614
0.0704
0.0786
0.0822
0.0826
0.0932
0.0304
0.0358
0.0380
0.0704
0.0800
0.0840
0.01
0.0300
0.0384
Chestnuts
(Almonds
­
FT)
15
samples
RDF
#
69
Chestnuts
(Almonds
­
FT)
2%
CT
Totalz=
735
Totalnz=
15
0.0614
0.0704
0.0786
0.0822
0.0826
0.0932
0.0304
0.0358
0.0380
0.0704
0.0800
0.0840
0.01
0.0300
0.0384
Filberts
(Pecan
­
FT)
18
samples
RDF
#
70
Filberts
(Pecan
­
FT)
12%
CT
Totalz=
132
Totalnz=
18
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.044
0.053
0.053
0.025
0.026
0.045
0.01
0.023
0.027
Pecan
­
FT
18
samples
RDF
#
71
Pecan
­
FT
24%
CT
Totalz=
57
Totalnz=
18
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.044
0.053
0.053
0.025
0.026
0.045
0.01
0.023
0.027
Chronic
AR
=
0.059
ppm
Chronic
AR
=
0.059
ppm
Chronic
AR
=
0.022
ppm
Chronic
AR
=
0.022
ppm
Walnut
­
FT
15
samples
2%
CT
RDF
#72
Walnut
­
FT
2%
CT
Totalz=
735
Totalnz=
15
0.044
0.064
0.153
0.037
0.043
0.052
0.507
0.811
0.999
0.266
0.389
0.65
0.01
0.01
0.01
Walnut
oil
­
FT
Blended
15
samples
2%
CT
Residues
=
0.044
0.064
0.153
0.037
0.043
0.052
0.507
0.811
0.999
0.266
0.389
0.65
0.01
0.01
0.01
Average
residue
=
0.27
Acute
AR
=
0.0054
Corn,
Fresh
­
PDP
1994­
1996
1306
samples/
0
detects
1%
CT
1/
2
LOD
=
0.0085
RDF
#
73
Fresh
Corn
1%
CT
Totalz=
99
Totalnz=
1
0.0085
Chronic
AR
=
0.27
ppm
Chronic
AR
=
0.27
ppm
Chronic
AR
=
0.0085
ppm
Corn
grain
­
FT
Blended
0
detects
1/
2
LOD
=
0.01
1%
CT
Acute
AR
=
0.0001
Millet,
Sorghum,
Wheat
­
Blended
(Wheat
grain
PDP)
1563
samples/
6
detects
1%
CT
1557
@
1/
2
LOD
=
0.0015
0.011
0.004
0.01
0.013
0.005
0.005
Average
residue
=
0.0015
ppm
Acute
AR
=
0.000015
Rice
FT
Blended
24
samples
1%
CT
7.84
8.48
8.89
6.72
7.08
7.46
9.59
11.6
11.8
2.44
2.75
3.1
9.65
10
10.4
5.55
6.19
6.31
9.68
11.3
11.6
2.57
2.98
3.65
Average
Residue
=
7.4
ppm
Acute
AR
=
0.074
Asparagus
­
FDA
1992­
98
381
samples/
6
detects
87%
CT
1/
2
LOD
=
0.001
ppm
RDF
#
74
Asparagus
­
FDA
87%
CT
Totalz=
50
Totalnz=
6
325,
0.001
0.087
0.504
0.005
0.180
0.069
0.005
Chronic
AR
=
0.01
ppm
Chronic
AR
=
0.0015
ppm
Chronic
AR
=
7.4
ppm
Chronic
AR
=
0.0032
ppm
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
44
Bananas
­
PDP
translate
to
plantains
1994­
95
1126
samples/
0
detects
100
%
CT
1/
2
LOD
=
0.01
ppm
RDF
#
75
Bananas
­
PDP
100%
CT
Totalz=
0
Totalnz=
1
0.01
Cranberries
­
FDA
1992
­
98
111
samples/
3
detects
1/
2
LOD
=
0.001
ppm
RDF
#
76
Cranberries
­
FDA
84%
CT
Totalz=
18
Totalnz=
3
90,
0.001
0.002
0.002
0.002
Flax
seed
Blended
Field
Trial
10
samples
No
detects
<0.02
ppm
1%
CT
Average
Residues
=
1/
2
LOD
=
0.01
ppm
Acute
AR
=
0.0001
Grapes
­PDP
1994­
96
1884
samples/
65
detects
12%
CT
1/
2
LOD
=
0.01
ppm
RDF
#
77
Grapes­
PDP
12%
CT
Totalz=
1658
Totalnz=
65
161,
0.01
0.94
0.01
0.011
0.011
0.011
0.011
0.013
0.017
0.017
0.017
0.017
0.02
0.02
0.02
0.02
0.025
0.025
0.025
0.025
0.036
0.042
0.042
0.042
0.042
0.047
0.053
0.057
0.061
0.063
0.063
0.067
0.068
0.068
0.071
0.079
0.086
0.088
0.11
0.11
0.12
0.12
0.12
0.13
0.13
0.14
0.15
0.18
0.19
0.19
0.22
0.23
0.23
0.24
0.25
0.29
0.29
0.34
0.38
0.42
0.43
0.48
0.5
0.52
0.54
0.62
Chronic
AR
=
0.01
ppm
Chronic
AR
=
0.001
ppm
Chronic
AR
=0.01
ppm
Chronic
AR
=
0.016
ppm
Grape
juice
PDP
1998
665
samples/
245
detects
37%
Detects
­
12
%
CT
RDF
#
78
Grape
juice
PDP
37%
detects
(12%
CT)
Totalz=
420
Totalnz=
245
See
Appendix
I
for
residues
Okra
Field
Trials
10
samples
RDF
#
79
Okra
­
FT
94%
CT
Totalz=
1
Totalnz=
10
2.5
2.99
0.152
0.155
0.399
0.546
0.105
0.32
1.17
1
.65
Olives
Field
Trials
12
samples
RDF
#
80
Olives
­
FT
2%
CT
Totalz=
588
Totalnz=
12
4.44
5.56
7.49
2.08
2.22
3.95
2.77
3.79
9.83
0.83
1.18
2.11
Olive
oil
(Olives)
Blended
Field
Trials
12
samples
2%
CT
4.44
5.56
7.49
2.08
2.22
3.95
2.77
3.79
9.83
0.83
1.18
2.11
Average
residue
=
3.85
Acute
AR
=
0.077
Chronic
AR
=0.01
ppm
Chronic
AR
=
1.0
ppm
Chronic
AR
=
3.85
ppm
Chronic
AR
=
3.85
ppm
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
45
Peanuts
Blended
Field
Trial
24
samples/
no
detects
LOD
=
<0.02
6%
CT
Average
Residue
=
1/
2
LOD
=
0.01
Acute
AR
=
0.0006
ppm
Pineapples
­
Mexico
(Not
blended
commodites)
Decomposited
Used
2.5%
i
n
Analysis
FDA
1992­
98
Imports
only
116
Mexican
samples/
94
detects
81%
detects
1/
2
LOD
=
0.001
n
=
10
Residues
were
0.0001
­
42.7
RDF
#81
Pineapples
­
not
blended
81%
(detected)
Totalz=
235
Totalnz=
1000
see
appendix
K
for
residues
Pineapples
­Mexico
(Partially
blended
commodities)
Used
2.5%
i
n
Analysis
FDA
1992­
98
Imports
only
116
Mexican
samples/
94
detects
81%
detects
1/
2
LOD
=
0.001
RDF
#
82
Pineapples
­
Mexico
81%
CT
(detected)
Totalz=
22
Totalnz=
94
see
appendix
J
for
residues
Pistachios
Field
Trials
12
samples
RDF
#83
Pistachios
38%
CT
Totalz=
20
Totalnz=
12
0.026
0.026
0.03
0.01
0.01
0.01
0.073
0.089
0.099
0.01
0.01
0.01
Chronic
AR
=
0.01
ppm
Chronic
AR
=0.053
ppm
Chronic
AR
=
0.053
ppm
Chronic
AR
=0.03
ppm
Strawberry
­
FDA
1992
­
98
436
samples/
48
detects
1/
2
LOD
=
0.001
RDF
#84
Strawberry
­
FDA
24
%
CT
Totalz=
331
Totalnz=
48
57,
0.001
0.15
0.2
0.
02
0.
005
0.3
0.
5
0.4
0.
1
0.05
0.3
0.
2
0.005
0.002
0.6
0.
14
0.
005
0.6
3.12
5.3
0.
24
1.35
0.2
0.
24
0.
41
0.005
0.06
0.07
0.03
0.15
0.01
0.35
0.82
1.3
0.01
0.55
0.61
0.13
0.2
1.
1
0.1
3.6
1.7
0.
26
0.
11
0.
44
4
1
Sunflower
oil
Blended
Field
Trial
data
15
samples
1%
CT
Residues
0.01
0.029
0.036
0.01
0.01
0.01
0.01
0.01
0.01
0.065
0.079
0.090
0.047
0.077
0.129
Average
residue
=
0.04
Acute
AR
=
0.0004
Sunflower
seeds
Field
Trial
data
15
samples
1%
CT
RDF
#
85
Sunflower
­
FT
1%
CT
Totalz=
1485
Totalnz=
15
0.01
0.029
0.036
0.01
0.01
0.01
0.01
0.01
0.01
0.065
0.079
0.090
0.047
0.077
0.129
Milk
translate
to
ruminant
meat
and
fat
Feeding
study
%
CT
based
on
alfalfa,
feed
grains,
and
forages
%
CT
of
1%

RDF
#86
Milk
1%
CT
Totalz=
99
Totalnz=
1
0.0299
Chronic
AR
=
0.0638
ppm
Chronic
AR
=
0.04
ppm
Chronic
AR
=
0.04
ppm
Chronic
AR
=
0.0003
ppm
Ruminant
Liver
Feeding
study
%
CT
based
on
alfalfa,
feed
grains,
and
forages
%
CT
of
1%

RDF
#
87
Ruminant
Liver
1%
CT
Totalz=
99
Totalnz=
1
0.79
Ruminant
Kidney
Feeding
study
%
CT
based
on
alfalfa,
feed
grains,
and
forages
%
CT
of
1%

RDF
#
88
Ruminant
Kidney
1%
CT
Totalz=
99
Totalnz=
1
2.1
Swine
Meat
Feeding
study
%
CT
based
on
feed
grains,
and
forages
%
CT
of
1%

RDF
#
89
Swine
Meat
1%
CT
Totalz=
99
Totalnz=
1
0.036
Swine
Fat
Feeding
study
%
CT
based
on
feed
grains,
and
forages
%
CT
of
1%

RDF
#
90
Swine
Fat
1%
CT
Totalz=
99
Totalnz=
1
0.0192
Chronic
AR
=
0.0063
Chronic
AR
=
0.0179
Chronic
AR
=
0.000348
Chronic
AR
=
0.000096
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
46
Swine
Liver
Feeding
study
%
CT
based
on
feed
grains,
and
forages
%
CT
of
1%

RDF
#
91
Swine
Liver
1%
CT
Totalz=
99
Totalnz=
0.102
Swine
Kidney
Feeding
study
%
CT
based
on
feed
grains,
and
forages
%
CT
of
1%

RDF
#
92
Swine
Kidney
1%
CT
Totalz=
99
Totalnz=
0.168
Chronic
AR
=
0.000792
Chronic
AR
=
0.001428
Pineapple
­
other
countries
FDA
1992­
98
Used
47.5%
of
analysis
No
detects
1/
2
LOD
=
0.001
ppm
RDF
#
95
Pineapples
­
other
countries
50%
CT
(detected)
Totalz=
26
Totalfreq=
1
25,
0.001
Plums
not
blended
(Peaches
PDP
1994
­1996
)
1088
samples/
168
detects
18%
CT
­
15%
detected
Residues
decomp.
ranged
from
0.000119
­
46.3
RDF
#
96
Plums
(Peaches
­
PDP
­
decomp)
9%
CT
­
15%
detected
Totalz=
12133
Totalnz=
1000
200,
0.001
see
Appendix
H
for
residue
values
Pineapple
­
Domestic
No
exposure
Used
50%
of
analysis
RDF
#
97
Pineapples
­
domestic
0%
detected
Totalz=
26
Totalnz
=
0
Chronic
AR
=
0.053
ppm
Chronic
AR
=
0.07
ppm
Chronic
AR
=
0.053
ppm
Carbamate
Market
Basket
Study
RDFs
RDF
#
98
Number
of
samples
=
285
Apricots
(Peach
MBS)
2%
CT
­
20%
detected
Totalz=
2842
Totalnz=
58
0.0029
0.0013
0.0017
0.0018
0.0011
0.0029
0.0053
0.0019
0.0019
0.0026
1.1
0.
0018
0.56
0.0037
0.52
0.0014
1.2
0.
0025
0.0055
0.0067
1.1
0.13
0.23
0.010
0.0026
0.002
0.0013
0.021
0.0044
0.27
0.033
0.030
0.0096
0.18
0.022
0.0021
0.0061
0.0019
0.20
0.092
0.0019
0.0017
0.021
0.14
0.14
0.031
0.14
0.075
0.077
0.0012
0.061
0.040
0.0013
0.0099
0.26
0.0011
0.0020
0.047
RDF
#
99
Number
of
samples
=
395
Cauliflower
­
(Broccoli
MBS)
4%
CT
Totalz=
384
Totalfreq=
1
16,
0.0005
RDF
#
100
Number
of
samples
=
399
Other
Citrus
2%
CT
Totalz=
388
Totalnz=
11
0.0032
0.0017
0.015
0.0032
0.0017
0.0047
0.022
0.032
0.043
0.0052
0.013
RDF
#
101
Number
of
samples
=
399
Grapefruit
(OrangeMBS)
6%
CT
Totalz=
375
Totalnz=
11
13,
0.0005
0.0032
0.0017
0.015
0.0032
0.0017
0.0047
0.022
0.032
0.043
0.0052
0.013
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
47
RDF
#
102
Number
of
samples
=
399
Leaf
Lettuce
­
Market
Basket
Survey
2%
CT
Totalz=
392
Totalnz=
1
7,
0.0005
0.0014
RDF
#
103
Number
of
samples
=
399
Lemon
(Orange
MBS)
7%
CT
Totalz=
371
Totalnz=
11
17,
0.0005
0.0032
0.0017
0.015
0.0032
0.0017
0.0047
0.022
0.032
0.043
0.0052
0.013
RDF
#
104
Number
of
samples
=
285
Nectarines
(Peach
MBS)
24%
CT
­
20%
detected
Totalz=
217
Totalnz=
58
10,
0.0005
0.0029
0.0013
0.0017
0.0018
0.0011
0.0029
0.0053
0.0019
0.0019
0.0026
1.1
0.
0018
0.56
0.0037
0.52
0.0014
1.2
0.
0025
0.0055
0.0067
1.1
0.13
0.23
0.010
0.0026
0.002
0.0013
0.021
0.0044
0.27
0.033
0.030
0.0096
0.18
0.022
0.0021
0.0061
0.0019
0.20
0.092
0.0019
0.0017
0.021
0.14
0.14
0.031
0.14
0.075
0.077
0.0012
0.061
0.040
0.0013
0.0099
0.26
0.0011
0.0020
0.047
RDF
#
105
Number
of
samples
=
400
Pears
­
(Apple
MBS)
6%
CT
­
8%
detected
Totalz=
1943
Totalnz=
32
92,
0.0005
0.11
0.0011
0.11
0.21
0.017
0.0064
0.069
0.040
0.050
0.099
0.17
0.003
0.073
0.0011
0.021
0.005
0.0056
0.0059
0.054
0.016
0.0039
0.0012
0.14
0.0035
0.045
0.17
0.0085
0.0017
0.0024
0.035
0.068
0.093
RDF
#
106
Number
of
samples
=
285
Plum
(Peach
MBS)
4%
CT
­
20%
detected
Totalz=
1392
Totalnz=
58
0.0029
0.0013
0.0017
0.0018
0.0011
0.0029
0.0053
0.0019
0.0019
0.0026
1.1
0.
0018
0.56
0.0037
0.52
0.0014
1.2
0.
0025
0.0055
0.0067
1.1
0.13
0.23
0.010
0.0026
0.002
0.0013
0.021
0.0044
0.27
0.033
0.030
0.0096
0.18
0.022
0.0021
0.0061
0.0019
0.20
0.092
0.0019
0.0017
0.021
0.14
0.14
0.031
0.14
0.075
0.077
0.0012
0.061
0.040
0.0013
0.0099
0.26
0.0011
0.0020
0.047
RDF
#
107
Number
of
samples
=
400
Quince/
Crabapples
(Apple
MBS)
2%
CT
­
8%
detected
Totalz=
6076
Totalnz=
32
92,
0.0005
0.11
0.0011
0.11
0.21
0.017
0.0064
0.069
0.040
0.050
0.099
0.17
0.003
0.073
0.0011
0.021
0.005
0.0056
0.0059
0.054
0.016
0.0039
0.0012
0.14
0.0035
0.045
0.17
0.0085
0.0017
0.0024
0.035
0.068
0.093
RDF
#
108
Number
of
samples
=
400
Apples
­
dried
­
MBS
Totalnz=
32
Totalfreq=
1
368,
0.0005
0.11
0.0011
0.11
0.21
0.017
0.0064
0.069
0.040
0.050
0.099
0.17
0.003
0.073
0.0011
0.021
0.005
0.0056
0.0059
0.054
0.016
0.0039
0.0012
0.14
0.0035
0.045
0.17
0.0085
0.0017
0.0024
0.035
0.068
0.093
Replaces
RDF
#
14
Number
of
samples
=
399
Lettuce
­
Market
Basket
Survey
8%
CT
Totalz=
367
Totalnz=
1
31,
0.0005
0.0014
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
48
Replaces
RDF
#
17
Number
of
samples
=
395
Broccoli
­
Market
Basket
Survey
9%
CT
Totalz=
359
Totalfreq=
1
36,
0.0005
Replaces
RDF
#
33
Number
of
samples
=
399
Tomato
­
Market
Basket
Survey
27%
CT
Totalz=
291
Totalfreq=
1
108,
0.0005
Replaces
RDF
#
45
Number
of
samples
=
399
Orange
­
Market
Basket
Survey
5%
CT
­
Totalz=
379
Totalnz=
11
9,
0.0005
0.0032
0.0017
0.015
0.0032
0.0017
0.0047
0.022
0.032
0.043
0.0052
0.013
Replaces
RDF
#
48
Number
of
samples
=
400
Apples
­
Market
Basket
Survey
31%
CT
­
8%
detected
Totalz=
276
Totalnz=
32
92,
0.0005
0.11
0.0011
0.11
0.21
0.017
0.0064
0.069
0.040
0.050
0.099
0.17
0.003
0.073
0.0011
0.021
0.005
0.0056
0.0059
0.054
0.016
0.0039
0.0012
0.14
0.0035
0.045
0.17
0.0085
0.0017
0.0024
0.035
0.068
0.093
Replaces
RDF
#
60
Number
of
samples
=
285
Peach
­
Market
Basket
Survey
18%
CT
­
20%
detected
Totalz=
227
Totalnz=
58
0.0029
0.0013
0.0017
0.0018
0.0011
0.0029
0.0053
0.0019
0.0019
0.0026
1.1
0.
0018
0.56
0.0037
0.52
0.0014
1.2
0.
0025
0.0055
0.0067
1.1
0.13
0.23
0.010
0.0026
0.002
0.0013
0.021
0.0044
0.27
0.033
0.030
0.0096
0.18
0.022
0.0021
0.0061
0.0019
0.20
0.092
0.0019
0.0017
0.021
0.14
0.14
0.031
0.14
0.075
0.077
0.0012
0.061
0.040
0.0013
0.0099
0.26
0.0011
0.0020
0.047
Replaces
RDF
#
75
Number
of
samples
=
400
Bananas/
Plantains
100%
CT
Totalz=
0
Totalnz=
5
395,
0.0005
0.0019
0.0013
0.0011
0.0020
0.0016
Replaces
RDF
#
77
Number
of
samples
=
393
Grapes
­
Market
Basket
Survey
12%
CT
Totalz=
346
Totalnz=
31
16,
0.0005
0.0012
0.0026
0.020
0.21
0.030
0.0031
0.13
0.0027
0.032
0.015
0.28
0.073
0.0085
0.0011
0.012
0.062
0.010
0.19
0.0039
0.0012
0.0012
0.0013
0.0062
0.0032
0.014
0.18
0.78
0.36
0.022
0.0013
0.0011
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
49
Appendix
A
Orange
Residues
0.02
0.043
0.05
0.025
0.055
0.02
0.05
0.025
0.02
0.025
0.089
0.007
0.02
0.007
0.055
0.061
0.025
0.02
0.05
0.033
0.042
0.068
0.02
0.056
0.02
0.054
0.16
0.025
0.11
0.025
0.02
0.15
0.02
0.02
0.02
0.02
0.02
0.098
0.025
0.025
0.079
0.025
0.025
0.033
0.007
0.04
0.12
0.02
0.077
0.007
0.11
0.049
0.083
0.14
0.033
0.04
0.075
0.01
0.03
0.16
0.033
0.053
0.075
0.19
0.081
0.087
0.054
0.087
0.023
0.024
0.11
0.025
0.01
0.01
0.033
0.058
0.038
0.01
0.013
0.01
0.01
0.01
0.033
0.033
0.025
0.04
0.02
0.026
0.028
0.033
0.1
0.11
0.03
0.04
0.059
0.01
0.03
0.12
0.033
0.092
0.04
0.01
0.01
0.01
0.19
0.013
0.01
0.04
0.04
0.026
0.032
0.01
0.013
0.098
0.013
0.089
0.013
0.049
0.036
0.027
0.013
0.013
0.082
0.013
0.033
0.035
0.01
0.01
0.01
0.01
0.033
0.033
0.035
0.033
0.071
0.013
0.013
0.11
0.01
0.013
0.013
0.028
0.013
0.013
0.01
0.06
0.033
0.013
0.042
0.11
0.013
0.013
0.013
0.066
0.024
0.064
0.013
0.1
0.13
0.068
0.033
0.11
0.12
0.035
0.035
0.035
0.11
0.033
0.01
0.01
0.046
0.01
0.035
0.11
0.097
0.01
0.024
0.03
0.034
0.12
0.07
0.07
0.01
0.024
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
50
Appendix
B
­
Orange
residues
decomposited
0.000043
0.000153
0.000227
0.000249
0.000265
0.000276
0.000352
0.000366
0.000376
0.000408
0.000426
0.000450
0.000471
0.000485
0.000516
0.000545
0.000550
0.000571
0.000596
0.000615
0.000642
0.000663
0.000684
0.000699
0.000709
0.000726
0.000746
0.000779
0.000804
0.000807
0.000831
0.000838
0.000876
0.000886
0.000896
0.000897
0.000941
0.000954
0.000982
0.000992
0.001022
0.001027
0.001031
0.001038
0.001080
0.001099
0.001104
0.001107
0.001144
0.001161
0.001171
0.001175
0.001211
0.001231
0.001247
0.001268
0.001286
0.001303
0.001311
0.001314
0.001362
0.001368
0.001396
0.001396
0.001414
0.001418
0.001469
0.001470
0.001478
0.001498
0.001512
0.001531
0.001560
0.001561
0.001601
0.001607
0.001612
0.001629
0.001657
0.001666
0.001681
0.001714
0.001740
0.001746
0.001754
0.001762
0.001798
0.001811
0.001848
0.001851
0.001871
0.001884
0.001900
0.001913
0.001945
0.001951
0.001956
0.001988
0.002000
0.002002
0.002035
0.002060
0.002070
0.002079
0.002106
0.002113
0.002139
0.002152
0.002186
0.002190
0.002217
0.002229
0.002238
0.002245
0.002278
0.002305
0.002321
0.002344
0.002367
0.002379
0.002382
0.002395
0.002425
0.002448
0.002458
0.002477
0.002505
0.002512
0.002544
0.002546
0.002571
0.002575
0.002607
0.002612
0.002645
0.002661
0.002673
0.002675
0.002722
0.002724
0.002762
0.002763
0.002800
0.002807
0.002829
0.002846
0.002875
0.002893
0.002899
0.002901
0.002947
0.002958
0.002986
0.003012
0.003030
0.003045
0.003083
0.003086
0.003107
0.003123
0.003129
0.003167
0.003176
0.003179
0.003213
0.003215
0.003259
0.003265
0.003318
0.003322
0.003357
0.003359
0.003378
0.003385
0.003408
0.003439
0.003456
0.003457
0.003491
0.003498
0.003530
0.003547
0.003570
0.003588
0.003630
0.003638
0.003654
0.003680
0.003702
0.003727
0.003734
0.003744
0.003781
0.003802
0.003824
0.003834
0.003861
0.003864
0.003905
0.003934
0.003972
0.003979
0.004025
0.004030
0.004047
0.004058
0.004089
0.004115
0.004122
0.004126
0.004174
0.004179
0.004231
0.004231
0.004258
0.004279
0.004293
0.004305
0.004351
0.004357
0.004400
0.004414
0.004457
0.004465
0.004485
0.004496
0.004543
0.004551
0.004564
0.004569
0.004645
0.004647
0.004678
0.004699
0.004712
0.004744
0.004748
0.004767
0.004836
0.004838
0.004846
0.004870
0.004920
0.004927
0.004955
0.004973
0.004986
0.004992
0.005069
0.005073
0.005089
0.005090
0.005143
0.005147
0.005182
0.005226
0.005243
0.005264
0.005292
0.005316
0.005342
0.005350
0.005403
0.005405
0.005437
0.005470
0.005491
0.005518
0.005552
0.005556
0.005593
0.005619
0.005657
0.005671
0.005688
0.005694
0.005746
0.005757
0.005798
0.005804
0.005848
0.005877
0.005922
0.005938
0.005982
0.005989
0.006002
0.006005
0.006079
0.006092
0.006118
0.006140
0.006173
0.006183
0.006239
0.006267
0.006275
0.006304
0.006330
0.006363
0.006420
0.006425
0.006443
0.006445
0.006529
0.006529
0.006599
0.006601
0.006641
0.006653
0.006682
0.006710
0.006766
0.006774
0.006790
0.006811
0.006836
0.006840
0.006916
0.006951
0.006973
0.006989
0.007011
0.007042
0.007106
0.007128
0.007137
0.007153
0.007192
0.007224
0.007277
0.007293
0.007336
0.007356
0.007413
0.007417
0.007455
0.007462
0.007513
0.007554
0.007560
0.007616
0.007656
0.007667
0.007690
0.007698
0.007755
0.007794
0.007837
0.007865
0.007876
0.007900
0.007965
0.007992
0.008012
0.008064
0.008124
0.008131
0.008141
0.008155
0.008229
0.008240
0.008275
0.008300
0.008350
0.008377
0.008431
0.008455
0.008480
0.008510
0.008585
0.008607
0.008634
0.008674
0.008683
0.008718
0.008765
0.008816
0.008839
0.008857
0.008894
0.008902
0.008969
0.009025
0.009048
0.009088
0.009133
0.009161
0.009209
0.009237
0.009274
0.009281
0.009322
0.009380
0.009395
0.009441
0.009502
0.009536
0.009563
0.009591
0.009677
0.009684
0.009702
0.009725
0.009773
0.009796
0.009868
0.009914
0.009931
0.009959
0.010049
0.010059
0.010098
0.010157
0.010167
0.010201
0.010265
0.010316
0.010359
0.010363
0.010422
0.010436
0.010485
0.010544
0.010616
0.010618
0.010645
0.010698
0.010758
0.010787
0.010842
0.010871
0.010925
0.010929
0.011029
0.011040
0.011089
0.011112
0.011176
0.011222
0.011270
0.011279
0.011330
0.011370
0.011444
0.011493
0.011550
0.011555
0.011587
0.011634
0.011682
0.011758
0.011797
0.011842
0.011865
0.011872
0.011951
0.012023
0.012065
0.012074
0.012167
0.012185
0.012261
0.012272
0.012345
0.012379
0.012446
0.012480
0.012516
0.012595
0.012616
0.012666
0.012719
0.012760
0.012820
0.012860
0.012919
0.012947
0.013021
0.013075
0.013123
0.013183
0.013209
0.013268
0.013342
0.013382
0.013393
0.013430
0.013508
0.013509
0.013623
0.013656
0.013701
0.013728
0.013878
0.013899
0.013978
0.013992
0.014041
0.014051
0.014130
0.014180
0.014239
0.014319
0.014417
0.014441
0.014493
0.014507
0.014592
0.014638
0.014687
0.014732
0.014797
0.014852
0.014929
0.014953
0.015062
0.015073
0.015139
0.015157
0.015257
0.015330
0.015396
0.015400
0.015491
0.015563
0.015589
0.015650
0.015721
0.015737
0.015842
0.015918
0.015967
0.016059
0.016143
0.016147
0.016203
0.016228
0.016361
0.016396
0.016443
0.016488
0.016616
0.016642
0.016725
0.016749
0.016889
0.016948
0.017015
0.017041
0.017086
0.017104
0.017310
0.017332
0.017428
0.017460
0.017496
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
51
0.017556
0.017705
0.017726
0.017863
0.017866
0.017987
0.017991
0.018091
0.018114
0.018218
0.018228
0.018309
0.018341
0.018449
0.018525
0.018636
0.018725
0.018777
0.018830
0.018938
0.018973
0.019052
0.019056
0.019198
0.019289
0.019450
0.019461
0.019546
0.019561
0.019641
0.019763
0.019829
0.019897
0.019937
0.020018
0.020110
0.020148
0.020262
0.020399
0.020504
0.020542
0.020638
0.020702
0.020730
0.020762
0.020910
0.020939
0.021111
0.021215
0.021223
0.021307
0.021419
0.021437
0.021691
0.021723
0.021730
0.021852
0.021953
0.022014
0.022213
0.022237
0.022262
0.022424
0.022497
0.022522
0.022626
0.022781
0.022904
0.022943
0.023101
0.023156
0.023159
0.023254
0.023365
0.023439
0.023628
0.023699
0.023796
0.023869
0.023922
0.024071
0.024113
0.024237
0.024335
0.024493
0.024655
0.024676
0.024753
0.024842
0.024964
0.024994
0.025151
0.025181
0.025319
0.025415
0.025632
0.025691
0.025765
0.025819
0.026077
0.026119
0.026371
0.026378
0.026394
0.026527
0.026718
0.026797
0.026828
0.026896
0.027182
0.027267
0.027364
0.027411
0.027504
0.027606
0.027899
0.027959
0.028035
0.028140
0.028227
0.028239
0.028450
0.028522
0.028740
0.028897
0.028962
0.029099
0.029266
0.029400
0.029483
0.029540
0.029741
0.029765
0.030160
0.030178
0.030263
0.030411
0.030625
0.030658
0.030729
0.030745
0.031152
0.031167
0.031281
0.031294
0.031560
0.031776
0.031922
0.032052
0.032115
0.032171
0.032400
0.032572
0.032717
0.032869
0.032996
0.033018
0.033276
0.033495
0.033752
0.033773
0.034034
0.034059
0.034156
0.034398
0.034478
0.034665
0.034863
0.034959
0.035274
0.035398
0.035569
0.035634
0.035877
0.035920
0.036088
0.036309
0.036516
0.036561
0.036855
0.037068
0.037153
0.037332
0.037615
0.037747
0.038035
0.038106
0.038159
0.038211
0.038522
0.038838
0.039018
0.039178
0.039458
0.039542
0.039775
0.039835
0.040132
0.040263
0.040681
0.040764
0.041048
0.041168
0.041432
0.041563
0.041702
0.041848
0.042192
0.042325
0.042462
0.042745
0.043063
0.043233
0.043448
0.043487
0.043714
0.043864
0.044270
0.044379
0.044832
0.044992
0.045123
0.045417
0.045529
0.045823
0.046139
0.046379
0.046750
0.046913
0.046957
0.047112
0.047554
0.047704
0.047936
0.048327
0.048548
0.048849
0.049031
0.049258
0.049510
0.049905
0.050240
0.050453
0.050574
0.050717
0.051248
0.051560
0.051677
0.051787
0.052478
0.052505
0.053002
0.053177
0.053544
0.053622
0.054047
0.054063
0.055069
0.055120
0.055384
0.055537
0.055929
0.056273
0.056608
0.056655
0.057376
0.057795
0.058315
0.058434
0.058834
0.059221
0.059751
0.059761
0.060177
0.060325
0.061045
0.061263
0.061885
0.062120
0.062447
0.062557
0.063219
0.063640
0.064056
0.064444
0.064838
0.065158
0.065792
0.065795
0.066202
0.067022
0.067196
0.067372
0.067912
0.068643
0.069225
0.069460
0.069741
0.070091
0.070668
0.071460
0.071918
0.071974
0.072854
0.073362
0.073655
0.074463
0.074614
0.074726
0.075645
0.076691
0.077114
0.077116
0.077932
0.078178
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0.303912
0.307660
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0.375349
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0.422542
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0.515625
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0.577879
0.727594
0.777848
0.938138
1.078748
1.183047
1.682955
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
52
Appendix
C.
Apples
Residues
Decomposited
1067,
0.013
0.000080
0.000151
0.000192
0.000236
0.000276
0.000280
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0.037532
0.037717
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
53
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0.811960
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0.970001
1.018766
1.024320
1.072022
1.092786
1.093841
1.176887
1.209392
1.297576
1.306557
1.401623
1.493034
1.619153
1.659000
1.700678
1.805411
2.079092
2.146204
2.435816
2.503414
2.940322
2.978321
3.882973
4.282962
7.289950
7.349416
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
54
Appendix
D
Apple
Residues
305,
0.013
0.007
0.007
0.01
0.01
0.01
0.01
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0.01
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1
1.2
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
55
Appendix
E
Apple
juice
residues
0.011
0.027
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0.099
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Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
56
Appendix
F
Pear
Decomposition
Residues
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0.016177
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
57
0.016234
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0.080241
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0.081595
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0.085699
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0.087475
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0.089190
0.090024
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0.091170
0.092987
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0.993300
1.131298
1.141054
1.322287
1.396496
1.594982
1.708157
2.633765
2.742968
4.328884
14.332602
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
58
Appendix
G
peach
residue
data
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0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.013
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0.013
0.013
0.017
0.02
0.02
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0.024
0.025
0.025
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0.029
0.03
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0.033
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0.033
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0.033
0.033
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0.042
0.053
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0.058
0.059
0.06
0.06
0.06
0.06
0.061
0.066
0.069
0.069
0.072
0.072
0.075
0.082
0.084
0.11
0.11
0.11
0.12
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0.13
0.14
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0.14
0.14
0.15
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0.17
0.17
0.17
0.18
0.18
0.18
0.19
0.19
0.2
0.2
0.2
0.21
0.21
0.22
0.24
0.24
0.25
0.28
0.29
0.29
0.29
0.3
0.3
0.3
0.31
0.31
0.33
0.35
0.37
0.37
0.38
0.42
0.42
0.43
0.45
0.45
0.45
0.45
0.46
0.47
0.47
0.47
0.48
0.49
0.5
0.57
0.6
0.6
0.61
0.62
0.63
0.65
0.68
0.7
0.71
0.71
0.71
0.72
0.74
0.79
0.81
0.83
0.86
0.87
0.88
0.91
0.91
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0.93
0.94
0.96
0.97
0.99
1
1.1
1.1
1.2
1.2
1.2
1.2
1.2
1.2
1.2
1.3
1.3
1.3
1.4
1.7
1.8
2.3
4.8
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
59
Appendix
H
Peach
Single
serving
residues
0.01
0.01
0.01
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0.049
0.051
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0.054
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0.06
0.065
0.071
0.073
0.083
0.087
0.094
0.1
0.11
0.11
0.12
0.13
0.14
0.14
0.15
0.15
0.15
0.15
0.15
0.16
0.16
0.18
0.2
0.21
0.24
0.25
0.29
0.34
0.37
0.41
0.49
0.5
0.51
0.54
0.56
0.58
0.59
0.76
0.94
0.94
1.2
1.5
2.7
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
60
Appendix
I
Grape
juice
residues
0.007
0.01
0.01
0.01
0.023
0.01
0.01
0.023
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0.01
0.01
0.02
0.022
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0.029
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0.042
0.027
0.007
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0.01
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0.01
0.01
0.01
0.007
0.016
0.007
0.01
0.01
0.01
0.01
0.01
0.01
0.042
0.042
0.029
0.007
0.007
0.007
0.014
0.007
0.01
0.01
0.01
0.01
0.021
0.01
0.01
0.01
0.02
0.01
0.01
0.01
0.01
0.01
0.007
0.042
0.007
0.029
0.013
0.017
0.007
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0.007
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0.017
0.007
0.03
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0.035
0.01
0.042
0.013
0.01
0.01
0.01
0.01
0.007
0.042
0.042
0.042
0.042
0.013
0.042
0.042
0.01
0.042
0.007
0.01
0.01
0.039
0.01
0.01
0.01
0.01
0.017
0.017
0.007
0.014
0.007
0.013
0.014
0.037
0.007
0.025
0.007
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0.027
0.007
0.007
0.042
0.042
0.01
0.01
0.01
0.01
0.007
0.01
0.017
0.013
0.042
0.042
0.042
0.042
0.042
0.042
0.017
0.017
0.017
0.017
0.036
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.021
0.01
0.022
0.036
0.01
0.044
0.01
0.01
0.02
0.01
0.007
0.01
0.01
0.01
0.01
0.01
0.01
0.01
0.039
0.007
0.007
0.017
0.02
0.007
0.01
0.02
0.017
0.013
0.017
0.017
0.017
0.007
0.007
0.007
0.021
0.007
0.02
0.007
0.007
0.01
0.017
0.017
0.013
0.01
0.044
0.01
0.01
0.017
0.007
0.007
0.007
0.007
0.007
0.007
0.007
0.01
0.014
0.036
0.01
0.01
0.01
0.013
0.017
0.007
0.017
0.017
0.017
0.013
0.017
0.017
0.01
0.013
Appendix
J
Pineapple
Residues
0.005
0.005
0.005
0.005
0.005
0.01
0.02
0.02
0.08
0.08
0.09
0.1
0.12
0.14
0.14
0.15
0.16
0.16
0.2
0.21
0.22
0.22
0.26
0.277
0.29
0.3
0.3
0.3
0.37
0.42
0.43
0.45
0.45
0.48
0.5
0.5
0.5
0.5
0.52
0.6
0.6
0.6
0.62
0.627
0.64
0.66
0.66
0.69
0.7
0.7
0.73
0.75
0.76
0.79
0.8
0.91
1.01
1.04
1.06
1.07
1.08
1.08
1.12
1.15
1.2
1.24
1.3
1.3
1.39
1.43
1.5
1.5
1.51
1.6
1.6
1.66
1.72
1.73
1.8
1.94
2.2
2.47
2.6
2.75
3
3.02
3.3
3.42
4.37
4.4
4.47
4.95
5.2
5.22
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
61
Appendix
K
Pineapple
Decomposited
Numbers
0.000718
0.000904
0.002900
0.003992
0.004241
0.004793
0.005825
0.005828
0.006173
0.006653
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0.358724
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0.360903
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
62
0.361124
0.363787
0.364095
0.367969
0.368403
0.370158
0.371736
0.372530
0.374470
0.376488
0.378123
0.378768
0.380798
0.381983
0.383751
0.387275
0.387760
0.388249
0.388661
0.393416
0.393441
0.395311
0.396822
0.398445
0.399399
0.402223
0.402490
0.404933
0.405168
0.408471
0.411116
0.413747
0.414382
0.416421
0.417580
0.418531
0.419885
0.422516
0.422965
0.428129
0.428393
0.428683
0.430054
0.432418
0.433292
0.437375
0.437431
0.441615
0.442027
0.446280
0.446632
0.447884
0.448811
0.451327
0.451548
0.457231
0.457289
0.461332
0.461587
0.462831
0.464419
0.469012
0.469898
0.473803
0.473990
0.475937
0.476037
0.478848
0.481870
0.482272
0.486004
0.486828
0.487444
0.491531
0.492815
0.495931
0.498329
0.499129
0.501354
0.506098
0.506479
0.508190
0.510662
0.512668
0.513480
0.517681
0.519945
0.520945
0.521369
0.527984
0.528875
0.530006
0.530619
0.536849
0.538792
0.541101
0.541169
0.544316
0.546983
0.549240
0.550408
0.554769
0.555107
0.559827
0.560950
0.566796
0.567752
0.570936
0.571899
0.573328
0.574322
0.580862
0.582798
0.584566
0.588228
0.591821
0.593420
0.596863
0.597307
0.600453
0.601810
0.605851
0.606974
0.611799
0.613059
0.619969
0.620466
0.622735
0.623720
0.628878
0.631853
0.634406
0.635409
0.638075
0.642536
0.644705
0.646167
0.650440
0.653341
0.656763
0.657408
0.663254
0.666460
0.672296
0.672532
0.675261
0.677031
0.681322
0.683138
0.691583
0.691919
0.695152
0.695635
0.700351
0.702430
0.707562
0.710357
0.718160
0.719154
0.719715
0.723893
0.730890
0.730949
0.734032
0.738350
0.741023
0.741978
0.748290
0.750664
0.755970
0.756041
0.763608
0.768255
0.772535
0.776043
0.778055
0.782722
0.785676
0.788774
0.797664
0.797964
0.805356
0.806419
0.809958
0.810721
0.816879
0.819778
0.828085
0.830453
0.833670
0.834696
0.842047
0.846172
0.849968
0.852162
0.861878
0.863872
0.866703
0.874579
0.879443
0.879632
0.887051
0.891863
0.893710
0.899926
0.903513
0.908272
0.912342
0.915856
0.923117
0.926621
0.931957
0.932678
0.943922
0.945974
0.953793
0.955540
0.960579
0.970193
0.976637
0.979642
0.988480
0.990757
0.992980
0.998644
1.003321
1.009625
1.022624
1.022892
1.025879
1.029033
1.041915
1.046500
1.055282
1.058114
1.062761
1.064961
1.070699
1.072690
1.083888
1.093247
1.094587
1.105345
1.106683
1.115988
1.126098
1.127716
1.138713
1.141804
1.157459
1.157686
1.168917
1.170819
1.174904
1.179671
1.185744
1.188981
1.202694
1.211911
1.220818
1.227641
1.229894
1.232548
1.248643
1.251963
1.269976
1.270789
1.275805
1.286639
1.300162
1.303747
1.310995
1.317617
1.327844
1.329768
1.343275
1.344433
1.361054
1.372347
1.374447
1.385940
1.394743
1.402588
1.412313
1.420201
1.426382
1.428336
1.453538
1.463878
1.473549
1.473944
1.492403
1.502094
1.503803
1.512574
1.526334
1.532615
1.545653
1.564678
1.568884
1.585634
1.598885
1.602101
1.621827
1.622396
1.654688
1.655237
1.659049
1.677840
1.685873
1.687317
1.706891
1.724662
1.737939
1.738242
1.777588
1.777706
1.793182
1.808240
1.826915
1.834065
1.845563
1.859548
1.882921
1.888277
1.919239
1.923095
1.933142
1.933651
1.966528
1.969017
1.995951
1.999864
2.026351
2.037692
2.057432
2.066328
2.102841
2.107841
2.127051
2.154293
2.187142
2.197683
2.214135
2.214959
2.240506
2.272262
2.277981
2.310907
2.337914
2.354385
2.387846
2.405822
2.430035
2.431878
2.466880
2.487723
2.535230
2.547728
2.559498
2.588159
2.601811
2.640644
2.689642
2.698797
2.749880
2.754528
2.764741
2.794478
2.827427
2.871768
2.899381
2.903460
2.969468
3.002839
3.047839
3.059200
3.101256
3.111153
3.171463
3.173458
3.249091
3.268075
3.322117
3.326842
3.401713
3.404024
3.525221
3.562339
3.584484
3.650788
3.719527
3.764859
3.792282
3.882376
3.888121
3.908085
4.029110
4.045111
4.194307
4.197572
4.299340
4.347200
4.423226
4.455255
4.539802
4.667371
4.832164
4.834577
4.985608
5.019010
5.056245
5.234471
5.311164
5.419913
5.495525
5.659193
5.789586
5.849319
6.214068
6.216228
6.290479
6.341444
6.673090
6.812833
6.910124
6.989939
7.471261
7.543548
7.875357
8.204931
8.491655
8.591465
9.000151
9.209957
9.985838
10.354399
11.132104
11.447346
11.482575
11.749342
13.297935
14.257677
16.355846
17.270558
19.204660
20.976783
24.050741
27.526498
35.483131
35.782844
Attachment
1:
Anticipated
Residues
Summary
Table
and
Residue
Distribution
Files
63
Appendix
L
­
Processed
Succulent
Green
Bean
Residues
0.01
0.03
0.025
0.011
0.079
0.013
0.058
0.033
0.007
0.007
0.13
0.007
0.19
0.098
0.034
0.011
0.036
0.032
0.1
0.013
0.016
0.017
0.033
0.054
0.01
0.01
0.01
0.023
0.28
0.037
0.055
0.032
0.01
0.4
0.013
0.036
0.013
0.013
0.013
0.05
0.022
0.024
0.011
0.073
0.13
0.02
0.19
0.061
0.01
0.02
0.7
0.042
0.01
0.017
0.011
0.01
0.011
0.062
0.037
0.011
0.15
0.011
0.022
0.007
0.042
0.38
0.042
0.042
0.013
0.057
0.007
0.013
0.017
0.007
0.14
0.071
0.032
0.013
0.007
0.034
0.095
0.18
0.027
0.007
0.023
0.01
0.007
0.007
0.017
0.043
0.007
0.03
0.007
0.007
0.01
0.01
0.01
0.13
0.007
0.013
0.17
0.007
0.13
0.025
0.13
0.23
0.034
0.013
0.013
0.28
0.048
0.007
0.09
0.33
0.29
0.007
0.014
0.09
0.007
0.6
0.017
0.24
0.24
0.007
0.007
0.36
0.007
0.013
0.007
0.24
0.091
0.01
0.069
0.058
0.032
0.048
0.013
0.007
0.051
0.01
0.01
0.01
0.023
0.007
0.007
0.007
0.007
0.038
0.01
0.1
0.035
0.017
0.062
0.007
0.041
0.042
0.042
0.03
0.013
0.013
0.007
Appendix
M
­
Cherry
Residues
0.18
0.936
1.44
0.013
0.296
0.172
0.014
0.185
0.12
0.015
1.01
0.046
0.089
0.02
0.515
0.07
0.023
1.516
0.896
2.606
0.374
2.86
3.19
1.42
0.381
0.175
0.47
0.201
0.041
0.12
0.047
0.467
0.031
0.239
0.005
0.005
0.005
0.023
0.145
0.037
0.278
0.147
0.257
0.01
0.131
0.172
0.04
0.005
1.5
0.6
0.1
0.14
0.36
0.053
0.26
0.114
0.15
0.27
0.025
0.023
0.005
0.049
0.005
0.73
0.005
0.04
0.022
0.005
0.005
0.1
0.1
0.06
0.04
0.05
0.005
1.37
0.23
0.18
0.54
1.41
0.376
0.005
2.9
1.48
0.263
0.04
0.005
0.1
0.28
Attachment
2:
Chronic
and
Cancer
Dietary
Exposure
Analysis:
All
Commodities
64
Residue
File
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
Chronic
analysis
for
CARBARYL
1989­
92
data
Residue
file:
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10chroniccarbarylfinal9.
RS7
Adjust.
#2
NOT
used
Analysis
Date
04­
08­
2002
Residue
file
dated:
04­
08­
2002/
14:
12:
04/
8
Reference
dose
(RfD)
=
0.01
mg/
kg
bw/
day
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Food
Crop
RESIDUE
Adj.
Factors
Code
Grp
Food
Name
(ppm)
#1
#2
­­­­
­­­­
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­
­­­­­­
­­­­­

1
13A
Blackberries
0.092600
1.000
0.280
2
13A
Boysenberries
0.092600
1.000
0.010
3
13A
Dewberries
0.092600
1.000
0.010
4
13A
Loganberries
0.092600
1.000
0.010
5
13A
Raspberries
0.092600
1.000
0.040
6
13A
Youngberries
0.092600
1.000
0.010
7
13B
Blueberries
0.090000
1.000
0.220
8
O
Cranberries
0.001000
1.000
0.390
9
O
Cranberries­
juice
0.001000
1.100
0.390
10
13B
Currants
0.090000
1.000
0.010
11
13B
Elderberries
0.090000
1.000
0.010
12
13B
Gooseberries
0.090000
1.000
0.010
13
O
Grapes
0.016000
1.000
0.080
14
O
Grapes­
raisins
11­
Uncooked
0.016000
2.170
0.080
12­
Cooked:
NFS
0.016000
1.370
0.080
13­
Baked
0.016000
1.370
0.080
14­
Boiled
0.016000
1.370
0.080
18­
Dried
0.016000
2.170
0.080
42­
Frozen:
Cooked
0.016000
1.370
0.080
15
O
Grapes­
juice
0.010000
1.200
0.080
16
13B
Huckleberries
0.090000
1.000
0.010
17
O
Strawberries
0.063800
1.000
0.160
20
10
Citrus
citron
0.013000
1.000
0.010
22
10
Grapefruit­
peeled
fruit
11­
Uncooked
0.013000
1.000
0.040
12­
Cooked:
NFS
0.013000
1.000
0.040
14­
Boiled
0.000000
1.000
1.000
31­
Canned:
NFS
0.013000
1.000
0.040
23
10
Grapefruit­
juice
0.006000
1.170
0.040
24
10
Kumquats
0.013000
1.000
0.010
26
10
Lemons­
peeled
fruit
0.013000
1.000
0.030
27
10
Lemons­
peel
0.013000
1.160
0.030
28
10
Lemons­
juice
0.006000
1.110
0.030
30
10
Limes­
peeled
fruit
0.013000
1.000
0.010
31
10
Limes­
peel
0.013000
1.270
0.010
32
10
Limes­
juice
0.006000
1.110
0.010
33
10
Oranges­
juice­
concentrate
0.006000
3.720
0.030
34
10
Oranges­
peeled
fruit
11­
Uncooked
0.013000
1.000
0.030
12­
Cooked:
NFS
0.013000
1.000
0.030
31­
Canned:
NFS
0.013000
1.000
0.030
35
10
Oranges­
peel
0.013000
1.270
0.030
36
10
Oranges­
juice
0.006000
1.000
0.030
37
10
Tangelos
0.013000
1.000
0.010
38
10
Tangerines
11­
Uncooked
0.013000
1.000
0.010
31­
Canned:
NFS
0.013000
1.000
0.010
41­
Frozen:
NFS
0.013000
1.000
0.010
39
10
Tangerines­
juice
0.006000
1.280
0.010
40
14
Almonds
0.059000
1.000
0.020
43
14
Chestnuts
0.059000
1.000
0.010
44
14
Filberts
(hazelnuts)
0.022000
1.000
0.040
47
14
Pecans
0.022000
1.000
0.200
48
14
Walnuts
0.270000
1.000
0.010
50
O
Pistachio
nuts
0.030000
1.000
0.170
52
11
Apples
11­
Uncooked
0.030000
1.000
0.230
12­
Cooked:
NFS
0.030000
1.000
0.230
13­
Baked
0.030000
1.000
0.230
14­
Boiled
0.030000
1.000
0.230
15­
Fried
0.030000
1.000
0.230
18­
Dried
0.030000
1.000
0.230
Attachment
2:
Chronic
and
Cancer
Dietary
Exposure
Analysis:
All
Commodities
65
31­
Canned:
NFS
0.030000
1.000
0.230
32­
Canned:
Cooked
0.030000
1.000
0.230
33­
Canned:
Baked
0.030000
1.000
0.230
34­
Canned:
Boiled
0.030000
1.000
0.230
42­
Frozen:
Cooked
0.030000
1.000
0.230
53
11
Apples­
dried
0.030000
2.580
0.230
54
11
Apples­
juice/
cider
0.010000
1.000
0.230
55
11
Crabapples
0.030000
1.000
0.010
56
11
Pears
11­
Uncooked
0.009800
1.000
0.030
12­
Cooked:
NFS
0.009800
1.000
0.030
13­
Baked
0.009800
1.000
0.030
14­
Boiled
0.009800
1.000
0.030
31­
Canned:
NFS
0.009800
1.000
0.030
57
11
Pears­
dried
0.009800
2.580
0.030
58
11
Quinces
0.009800
1.000
0.010
59
12
Apricots
11­
Uncooked
0.070000
1.000
0.010
12­
Cooked:
NFS
0.070000
1.000
0.010
14­
Boiled
0.070000
1.000
0.010
31­
Canned:
NFS
0.070000
1.000
0.010
34­
Canned:
Boiled
0.070000
1.000
0.010
60
12
Apricots­
dried
0.070000
6.000
0.010
61
12
Cherries
11­
Uncooked
0.127000
1.000
0.250
12­
Cooked:
NFS
0.127000
1.000
0.120
13­
Baked
0.127000
1.000
0.120
14­
Boiled
0.127000
1.000
0.120
31­
Canned:
NFS
0.127000
1.000
0.120
33­
Canned:
Baked
0.127000
1.000
0.120
41­
Frozen:
NFS
0.127000
1.000
0.120
62
12
Cherries­
dried
0.127000
4.000
0.250
63
12
Cherries­
juice
0.127000
1.500
0.120
64
12
Nectarines
0.070000
1.000
0.120
65
12
Peaches
11­
Uncooked
0.070000
1.000
0.150
12­
Cooked:
NFS
0.070000
1.000
0.150
13­
Baked
0.070000
1.000
0.150
14­
Boiled
0.070000
1.000
0.150
31­
Canned:
NFS
0.070000
1.000
0.150
41­
Frozen:
NFS
0.070000
1.000
0.150
66
12
Peaches­
dried
0.070000
7.000
0.150
67
12
Plums
(damsons)
0.070000
0.260
0.050
68
12
Plums­
prunes
(dried)
0.070000
0.150
0.050
69
12
Plums/
prune­
juice
0.070000
1.400
0.050
72
O
Bananas
0.010000
1.000
1.000
73
O
Bananas­
dried
0.010000
3.900
1.000
81
11
Loquats
0.009800
1.000
0.010
82
O
Olives
3.850000
1.000
0.010
89
O
Pineapples­
peeled
fruit
11­
Uncooked
0.053000
0.540
0.500
12­
Cooked:
NFS
0.053000
0.540
0.500
13­
Baked
0.053000
0.540
0.500
14­
Boiled
0.053000
0.540
0.500
31­
Canned:
NFS
0.053000
0.540
0.500
33­
Canned:
Baked
0.053000
0.540
0.500
41­
Frozen:
NFS
0.053000
0.540
0.500
90
O
Pineapples­
dried
0.053000
5.000
0.500
91
O
Pineapples­
juice
0.053000
0.540
0.500
94
O
Plantains­
ripe
0.010000
1.000
1.000
123
19A
Dill
0.200000
1.000
0.010
126
1AB
Horseradish
0.011600
1.000
0.010
139
8
Paprika
0.108000
1.000
0.010
141
9A
Melons­
cantaloupes­
juice
0.005600
1.000
0.070
142
9A
Melons­
cantaloupes­
pulp
0.005600
1.000
0.070
143
9A
Casabas
0.005600
1.000
0.010
144
9A
Crenshaws
0.005600
1.000
0.010
145
9A
Melons­
honeydew
0.005600
1.000
0.190
146
9A
Melons­
persian
0.005600
1.000
0.010
147
9A
Watermelon
0.001900
1.000
0.130
148
9B
Cucumbers
0.003300
1.000
0.140
149
9B
Pumpkin
0.006270
1.000
0.310
150
9B
Squash­
summer
0.016000
1.000
0.110
151
9B
Squash­
winter
0.006000
1.000
0.110
152
9B
Bitter
melon
0.005600
1.000
0.010
154
8
Eggplant
0.005000
1.000
0.090
155
8
Peppers­
sweet(
garden)
0.020000
1.000
0.130
156
8
Peppers­
chilli
incl
jalapeno
0.108000
1.000
0.010
Attachment
2:
Chronic
and
Cancer
Dietary
Exposure
Analysis:
All
Commodities
66
157
8
Peppers­
other
0.108000
1.000
0.010
158
8
Pimientos
0.108000
1.000
0.010
159
8
Tomatoes­
whole
11­
Uncooked
0.004000
1.000
0.050
12­
Cooked:
NFS
0.004000
1.000
0.050
13­
Baked
0.004000
1.000
0.050
14­
Boiled
0.004000
1.000
0.050
15­
Fried
0.004000
1.000
0.050
31­
Canned:
NFS
0.004000
1.000
0.150
32­
Canned:
Cooked
0.004000
1.000
0.150
33­
Canned:
Baked
0.004000
1.000
0.150
34­
Canned:
Boiled
0.004000
1.000
0.150
42­
Frozen:
Cooked
0.004000
1.000
0.150
160
8
Tomatoes­
juice
0.004000
0.520
0.150
161
8
Tomatoes­
puree
0.004000
0.650
0.150
162
8
Tomatoes­
paste
0.004000
0.650
0.150
163
8
Tomatoes­
catsup
0.004000
0.650
0.150
165
2
Beets­
garden­
tops(
greens)
10.140000
1.000
0.170
166
4B
Celery
0.015200
1.000
0.030
168
5A
Broccoli
0.013000
1.000
0.040
169
5A
Brussels
sprouts
0.001000
1.000
0.330
170
5A
Cabbage­
green
and
red
11­
Uncooked
0.001000
0.250
0.020
12­
Cooked:
NFS
0.001000
0.025
0.020
13­
Baked
0.001000
0.025
0.020
14­
Boiled
0.001000
0.025
0.020
15­
Fried
0.001000
0.025
0.020
31­
Canned:
NFS
0.001000
0.250
0.020
32­
Canned:
Cooked
0.001000
0.025
0.020
51­
Cured:
NFS
(smoked/
pickled/
saltd)
0.001000
0.025
0.020
171
5A
Cauliflower
0.013000
1.000
0.020
172
5B
Collards
2.780000
1.000
0.040
174
5B
Kale
2.780000
1.000
0.010
175
5A
Kohlrabi
0.001000
1.000
0.010
176
4A
Lettuce­
leafy
varieties
0.001000
1.000
0.010
177
4A
Dandelion­
greens
0.008200
1.000
0.010
178
4A
Endive­
curley
and
escarole
0.001000
1.000
0.010
182
4A
Lettuce­
unspecified
0.016900
1.000
0.030
183
5B
Mustard
greens
2.780000
1.000
0.010
184
4A
Parsley
0.008200
1.000
0.010
185
4B
Rhubarb
0.015200
1.000
0.010
186
4A
Spinach
11­
Uncooked
0.008200
1.000
0.010
12­
Cooked:
NFS
0.008200
1.000
0.010
13­
Baked
0.008200
1.000
0.010
14­
Boiled
0.008200
1.000
0.010
31­
Canned:
NFS
0.006000
1.000
0.010
32­
Canned:
Cooked
0.006000
1.000
0.010
34­
Canned:
Boiled
0.006000
1.000
0.010
42­
Frozen:
Cooked
0.008200
1.000
0.010
44­
Frozen:
Boiled
0.008200
1.000
0.010
187
4B
Swiss
chard
0.015200
1.000
0.010
188
2
Turnips­
tops
15.300000
1.000
0.010
192
4A
Lettuce­
head
varieties
0.016900
1.000
0.030
195
O
Grapes­
leaves
0.016000
1.000
0.080
197
1AB
Beets­
garden­
roots
0.024000
1.000
0.170
198
1AB
Carrots
0.011600
1.000
0.040
207
1C
Potatoes/
white­
whole
11­
Uncooked
0.011900
1.000
0.020
12­
Cooked:
NFS
0.011900
1.000
0.020
13­
Baked
0.011900
1.200
0.020
14­
Boiled
0.011900
2.500
0.020
15­
Fried
0.011900
0.040
0.020
31­
Canned:
NFS
0.011900
1.000
0.020
208
1C
Potatoes/
white­
unspecified
0.011900
1.000
0.020
209
1C
Potatoes/
white­
peeled
11­
Uncooked
0.011900
1.000
0.020
12­
Cooked:
NFS
0.011900
1.000
0.020
13­
Baked
0.011900
1.200
0.020
14­
Boiled
0.011900
2.500
0.020
15­
Fried
0.011900
0.040
0.020
31­
Canned:
NFS
0.011900
1.000
0.020
32­
Canned:
Cooked
0.011900
1.000
0.020
34­
Canned:
Boiled
0.011900
2.500
0.020
42­
Frozen:
Cooked
0.011900
1.000
0.020
43­
Frozen:
Baked
0.011900
1.200
0.020
45­
Frozen:
Fried
0.011900
0.040
0.020
Attachment
2:
Chronic
and
Cancer
Dietary
Exposure
Analysis:
All
Commodities
67
210
1C
Potatoes/
white­
dry
0.011900
0.400
0.020
211
1C
Potatoes/
white­
peel
only
13­
Baked
0.011900
1.200
0.020
15­
Fried
0.011900
0.040
0.020
212
1AB
Radishes­
roots
0.024000
1.000
0.010
213
2
Radishes­
tops
10.140000
1.000
0.010
214
1AB
Rutabagas­
roots
0.121000
1.000
0.010
215
2
Rutabagas­
tops
15.300000
1.000
0.010
216
1AB
Salsify(
oyster
plant)
0.011600
1.000
0.010
218
1CD
Sweet
potatoes
(incl
yams)
0.006500
1.000
0.180
219
1AB
Turnips­
roots
0.121000
1.000
0.010
220
1AB
Parsnips
0.011600
1.000
0.010
227
6C
Beans­
dry­
great
northern
0.067000
1.000
0.010
228
6C
Beans­
dry­
kidney
0.067000
1.000
0.010
229
6C
Beans­
dry­
lima
0.067000
1.000
0.010
230
6C
Beans­
dry­
navy
(pea)
0.067000
1.000
0.010
231
6C
Beans­
dry­
other
0.067000
1.000
0.010
232
6C
Beans­
dry­
pinto
0.067000
1.000
0.010
233
6B
Beans­
succulent­
lima
0.011780
1.000
0.130
234
6A
Beans­
succulent­
green
11­
Uncooked
0.023200
1.000
0.140
12­
Cooked:
NFS
0.023200
1.000
0.140
14­
Boiled
0.023200
1.000
0.140
31­
Canned:
NFS
0.011780
1.000
0.100
32­
Canned:
Cooked
0.011780
1.000
0.100
34­
Canned:
Boiled
0.011780
1.000
0.100
42­
Frozen:
Cooked
0.011780
1.000
0.100
44­
Frozen:
Boiled
0.011780
1.000
0.100
51­
Cured:
NFS
(smoked/
pickled/
saltd)
0.011780
1.000
0.100
235
6A
Beans­
succulent­
other
0.011780
1.000
0.100
236
6A
Beans­
succulent­
yellow/
wax
14­
Boiled
0.023200
1.000
0.140
32­
Canned:
Cooked
0.011780
1.000
0.100
42­
Frozen:
Cooked
0.011780
1.000
0.100
237
15
Corn/
pop
0.010000
1.000
0.010
238
15
Corn/
sweet
0.008500
1.000
0.010
240
6C
Peas
(garden)­
dry
12­
Cooked:
NFS
0.146000
0.045
0.030
14­
Boiled
0.146000
0.045
0.030
31­
Canned:
NFS
0.146000
0.300
0.030
32­
Canned:
Cooked
0.146000
0.045
0.030
34­
Canned:
Boiled
0.146000
0.045
0.030
241
6AB
Peas
(garden)­
green
11­
Uncooked
0.130000
0.300
0.020
12­
Cooked:
NFS
0.130000
0.300
0.020
13­
Baked
0.130000
0.300
0.020
14­
Boiled
0.130000
0.300
0.020
15­
Fried
0.130000
0.300
0.020
31­
Canned:
NFS
0.012700
1.000
0.010
32­
Canned:
Cooked
0.012700
1.000
0.010
34­
Canned:
Boiled
0.012700
1.000
0.010
42­
Frozen:
Cooked
0.012700
1.000
0.010
44­
Frozen:
Boiled
0.012700
1.000
0.010
45­
Frozen:
Fried
0.012700
1.000
0.010
243
6C
Lentils
0.067000
1.000
0.010
244
6C
Mung
beans
(sprouts)
0.067000
1.000
0.010
245
O
Okra
12­
Cooked:
NFS
1.000000
0.180
0.320
14­
Boiled
1.000000
0.050
0.320
15­
Fried
1.000000
0.180
0.320
32­
Canned:
Cooked
1.000000
0.180
0.320
42­
Frozen:
Cooked
1.000000
0.180
0.320
44­
Frozen:
Boiled
1.000000
0.050
0.320
249
6C
Beans­
dry­
broadbeans
0.067000
1.000
0.010
250
6B
Beans­
succulent­
broadbeans
0.023200
1.000
0.140
251
6C
Beans­
dry­
pigeon
beans
0.067000
1.000
0.010
253
6
Beans­
unspecified
0.023200
1.000
0.140
255
6A
Soybeans­
sprouted
seeds
0.001500
0.330
0.010
256
Beans­
dry­
hyacinth
0.067000
1.000
0.010
257
Beans­
succulent­
hyacinth
0.023200
1.000
0.140
258
6C
Beans­
dry­
blackeye
peas/
cowpea
0.067000
1.000
0.010
259
6C
Beans­
dry­
garbanzo/
chick
pea
0.067000
1.000
0.010
260
O
Asparagus
0.003200
1.000
0.430
266
15
Corn
grain­
endosperm
0.008500
1.000
0.010
267
15
Corn
grain­
bran
0.008500
1.000
0.010
268
15
Corn
grain/
sugar/
hfcs
0.008500
1.500
0.010
270
15
Rice­
rough
(brown)
7.400000
1.000
0.010
Attachment
2:
Chronic
and
Cancer
Dietary
Exposure
Analysis:
All
Commodities
68
271
15
Rice­
milled
(white)
7.400000
0.030
0.010
275
15
Sorghum
(including
milo)
0.001500
1.000
0.010
276
15
Wheat­
rough
0.001500
1.000
0.010
277
15
Wheat­
germ
0.001500
0.650
0.010
278
15
Wheat­
bran
0.001500
1.000
0.010
279
15
Wheat­
flour
0.001500
0.100
0.010
280
15
Millet
0.001500
1.000
0.010
282
1A
Sugar­
beet
0.010000
0.040
0.020
287
6C
Guar
beans
0.023200
1.000
0.140
289
15
Corn
grain­
oil
0.008500
0.250
0.010
292
O
Flax
seed
0.010000
1.000
0.010
293
O
Peanuts­
oil
0.010000
0.290
0.030
297
6A
Soybeans­
oil
0.001500
0.005
0.010
298
O
Sunflower­
oil
0.042000
0.030
0.010
300
O
Olive
oil
3.850000
0.810
0.010
303
6A
Soybean­
other
0.001500
1.000
0.010
304
6A
Soybeans­
mature
seeds
dry
0.001500
1.000
0.010
305
6A
Soybeans­
flour
(full
fat)
0.001500
1.000
0.010
306
6A
Soybeans­
flour
(low
fat)
0.001500
1.000
0.010
307
6A
Soybeans­
flour
(defatted)
0.001500
1.000
0.010
315
O
Grapes­
wine
and
sherry
0.016000
1.000
0.080
318
D
Milk­
nonfat
solids
0.000300
1.000
0.230
319
D
Milk­
fat
solids
0.000300
1.000
0.230
320
D
Milk
sugar
(lactose)
0.000300
1.000
0.230
321
M
Beef­
meat
byproducts
0.017900
1.000
0.230
322
M
Beef­
other
organ
meats
0.017900
1.000
0.230
323
M
Beef­
dried
0.000300
1.920
0.230
324
M
Beef­
fat
w/
o
bones
0.000300
1.000
0.230
325
M
Beef­
kidney
0.017900
1.000
0.230
326
M
Beef­
liver
0.006300
1.000
0.230
327
M
Beef­
lean
(fat/
free)
w/
o
bones
0.000300
1.000
0.230
328
M
Goat­
meat
byproducts
0.017900
1.000
0.230
329
M
Goat­
other
organ
meats
0.017900
1.000
0.230
330
M
Goat­
fat
w/
o
bone
0.000300
1.000
0.230
331
M
Goat­
kidney
0.017900
1.000
0.230
332
M
Goat­
liver
0.006300
1.000
0.230
333
M
Goat­
lean
(fat/
free)
w/
o
bone
0.000300
1.000
0.230
336
M
Sheep­
meat
byproducts
0.017900
1.000
0.230
337
M
Sheep­
other
organ
meats
0.017900
1.000
0.230
338
M
Sheep­
fat
w/
o
bone
0.000300
1.000
0.230
339
M
Sheep­
kidney
0.017900
1.000
0.230
340
M
Sheep­
liver
0.006300
1.000
0.230
341
M
Sheep­
lean
(fat
free)
w/
o
bone
0.000300
1.000
0.230
342
M
Pork­
meat
byproducts
0.001428
1.000
0.230
343
M
Pork­
other
organ
meats
0.001428
1.000
0.230
344
M
Pork­
fat
w/
o
bone
0.000094
1.000
0.230
345
M
Pork­
kidney
0.001428
1.000
0.230
346
M
Pork­
liver
0.000792
1.000
0.230
347
M
Pork­
lean
(fat
free)
w/
o
bone
0.000348
1.000
0.230
349
F
Fish­
shellfish
0.250000
1.000
1.000
377
11
Apples­
juice­
concentrate
0.010000
3.000
0.230
378
O
Bananas­
juice
0.010000
1.000
1.000
379
1A
Sugar­
beet­
molasses
0.010000
0.040
0.020
380
13A
Blackberries­
juice
0.092600
1.000
0.280
383
5B
Cabbage­
savoy
0.001000
0.025
0.020
384
4B
Celery
juice
0.015200
1.000
0.030
388
15
Corn
grain/
sugar­
molasses
0.008500
1.500
0.010
389
O
Cranberries­
juice­
concentrate
0.001000
3.300
0.390
392
O
Grapes­
juice­
concentrate
0.010000
3.600
0.080
398
D
Milk­
based
water
0.000300
1.000
0.230
402
12
Peaches­
juice
0.070000
1.000
0.150
403
O
Peanuts­
butter
0.010000
1.890
0.030
404
11
Pears­
juice
0.009800
0.370
0.030
405
6B
Peas­
succulent/
blackeye/
cowpea
12­
Cooked:
NFS
0.130000
0.045
0.020
14­
Boiled
0.130000
0.045
0.020
32­
Canned:
Cooked
0.012700
0.045
0.010
42­
Frozen:
Cooked
0.012700
0.045
0.010
406
O
Pineapples­
juice­
concentrate
0.053000
0.540
0.500
407
1AB
Radishes­
japanese
(daiken)
0.024000
1.000
0.010
408
15
Rice­
bran
7.400000
0.400
0.010
410
12
Apricot
juice
0.070000
1.000
0.010
413
6A
Snowpeas
11­
Uncooked
0.130000
1.000
0.020
12­
Cooked:
NFS
0.130000
1.000
0.020
14­
Boiled
0.130000
1.000
0.020
15­
Fried
0.130000
1.000
0.020
42­
Frozen:
Cooked
0.012700
1.000
0.010
Attachment
2:
Chronic
and
Cancer
Dietary
Exposure
Analysis:
All
Commodities
69
415
9B
Squash­
spaghetti
0.006000
1.000
0.110
416
O
Strawberries­
juice
0.063800
1.000
0.160
417
O
Sunflower­
seeds
0.042000
1.000
0.010
420
10
Tangerines­
juice­
concentrate
0.006000
4.080
0.010
423
8
Tomatoes­
dried
0.004000
0.520
0.150
424
M
Veal­
fat
w/
o
bones
0.000300
1.000
0.230
425
M
Veal­
lean
(fat
free)
w/
o
bones
0.006300
1.000
0.230
426
M
Veal­
kidney
0.017900
1.000
0.230
427
M
Veal­
liver
0.006300
1.000
0.230
428
M
Veal­
other
organ
meats
0.017900
1.000
0.230
429
M
Veal­
dried
0.006300
1.920
0.230
430
M
Veal­
meat
byproducts
0.017900
1.000
0.230
431
14
Walnut
oil
0.270000
1.000
0.010
436
9A
Watermelon­
juice
0.001900
1.000
0.130
437
15
Wheat­
germ
oil
0.001500
0.650
0.010
439
9B
Wintermelon
0.005600
1.000
0.010
441
10
Grapefruit­
juice­
concentrate
0.006000
4.580
0.040
442
10
Lemons­
juice­
concentrate
0.006000
6.330
0.030
443
10
Limes­
juice­
concentrate
0.006000
3.330
0.010
448
10
Grapefruit
peel
0.013000
1.000
0.040
480
O
Plantains­
green
0.010000
1.000
1.000
481
O
Plantains­
dried
0.010000
3.900
1.000
940
O
Peanuts­
hulled
0.010000
1.000
0.030
Attachment
2:
Chronic
and
Cancer
Dietary
Exposure
Analysis:
All
Commodities
70
Chronic
Results
­
1989­
92
Consumption
Data
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
Chronic
analysis
for
CARBARYL
(1989­
92
data)
Residue
file
name:
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10chroniccarbarylfinal9.
RS7
Adjustment
factor
#2
used.
Analysis
Date
04­
08­
2002/
14:
13:
35
Residue
file
dated:
04­
08­
2002/
14:
12:
04/
8
Reference
dose
(RfD,
Chronic)
=
.01
mg/
kg
bw/
day
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Population
mg/
kg
Percent
of
Subgroup
body
wt/
day
Rfd
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­­­

U.
S.
Population
(total)
0.000032
0.3%

U.
S.
Population
(spring
season)
0.000031
0.3%
U.
S.
Population
(summer
season)
0.000030
0.3%
U.
S.
Population
(autumn
season)
0.000034
0.3%
U.
S.
Population
(winter
season)
0.000033
0.3%

Northeast
region
0.000039
0.4%
Midwest
region
0.000023
0.2%
Southern
region
0.000035
0.3%
Western
region
0.000031
0.3%

Hispanics
0.000025
0.3%
Non­
hispanic
whites
0.000031
0.3%
Non­
hispanic
blacks
0.000038
0.4%
Non­
hisp/
non­
white/
non­
black
0.000054
0.5%

All
infants
(<
1
year)
0.000054
0.5%
Nursing
infants
0.000031
0.3%
Non­
nursing
infants
0.000063
0.6%
Children
1­
6
yrs
0.000057
0.6%
Children
7­
12
yrs
0.000036
0.4%

Females
13­
19
(not
preg
or
nursing)
0.000019
0.2%
Females
20+
(not
preg
or
nursing)
0.000028
0.3%
Females
13­
50
yrs
0.000026
0.3%
Females
13+
(preg/
not
nursing)
0.000031
0.3%
Females
13+
(nursing)
0.000032
0.3%

Males
13­
19
yrs
0.000022
0.2%
Males
20+
yrs
0.000031
0.3%
Seniors
55+
0.000031
0.3%
Pacific
Region
0.000033
0.3%
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Cancer
Results
­
1989­
92
Consumption
Data
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
Chronic
analysis
for
CARBARYL
(1989­
92
data)
Residue
file
name:
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10chroniccarbarylfinal9.
RS7
Adjustment
factor
#2
used.
Analysis
Date
04­
08­
2002/
14:
13:
17
Residue
file
dated:
04­
08­
2002/
14:
12:
04/
8
Q*
=
0.000875
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Population
mg/
kg
Lifetime
risk
Subgroup
body
wt/
day
(Q*=
.000875)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­

U.
S.
Population
(total)
0.000032
2.80E­
08
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Attachment
2:
Chronic
and
Cancer
Dietary
Exposure
Analysis:
All
Commodities
71
Chronic
Results
­
1994­
98
Consumption
Data
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
Chronic
analysis
for
CARBARYL
(1994­
98
data)
Residue
file
name:
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10chroniccarbarylfinal9.
RS7
Adjustment
factor
#2
used.
Analysis
Date
04­
08­
2002/
14:
15:
03
Residue
file
dated:
04­
08­
2002/
14:
12:
04/
8
Reference
dose
(RfD,
Chronic)
=
.01
mg/
kg
bw/
day
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Population
mg/
kg
Percent
of
Subgroup
body
wt/
day
Rfd
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­­­

U.
S.
Population
(total)
0.000035
0.3%

U.
S.
Population
(spring
season)
0.000035
0.3%
U.
S.
Population
(summer
season)
0.000033
0.3%
U.
S.
Population
(autumn
season)
0.000036
0.4%
U.
S.
Population
(winter
season)
0.000035
0.4%

Northeast
region
0.000042
0.4%
Midwest
region
0.000028
0.3%
Southern
region
0.000033
0.3%
Western
region
0.000038
0.4%

Hispanics
0.000033
0.3%
Non­
hispanic
whites
0.000032
0.3%
Non­
hispanic
blacks
0.000043
0.4%
Non­
hisp/
non­
white/
non­
black
0.000060
0.6%

All
infants
(<
1
year)
0.000059
0.6%
Nursing
infants
0.000038
0.4%
Non­
nursing
infants
0.000067
0.7%
Children
1­
6
yrs
0.000074
0.7%
Children
7­
12
yrs
0.000034
0.3%

Females
13­
19
(not
preg
or
nursing)
0.000021
0.2%
Females
20+
(not
preg
or
nursing)
0.000029
0.3%
Females
13­
50
yrs
0.000028
0.3%
Females
13+
(preg/
not
nursing)
0.000028
0.3%
Females
13+
(nursing)
0.000031
0.3%

Males
13­
19
yrs
0.000026
0.3%
Males
20+
yrs
0.000032
0.3%
Seniors
55+
0.000030
0.3%
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Cancer
Results
­
1994­
98
Consumption
Data
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
Chronic
analysis
for
CARBARYL
(1994­
98
data)
Residue
file
name:
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10chroniccarbarylfinal9.
RS7
Adjustment
factor
#2
used.
Analysis
Date
04­
08­
2002/
14:
15:
14
Residue
file
dated:
04­
08­
2002/
14:
12:
04/
8
Q*
=
0.000875
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Population
mg/
kg
Lifetime
risk
Subgroup
body
wt/
day
(Q*=
.000875)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­

U.
S.
Population
(total)
0.000035
3.04E­
08
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
72
Residue
File
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
Acute
analysis
for
CARBARYL
Residue
file
name:
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10carbarylfinal9.
RS7
Analysis
Date
04­
15­
2002
Residue
file
dated:
04­
02­
2002/
14:
55:
15/
8
Reference
dose
(aRfD)
=
0.01
mg/
kg
bw/
day
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

RDL
indices
and
parameters
for
Monte
Carlo
Analysis:
Index
Dist
Parameter
#1
Param
#2
Param
#3
Comment
#
Code
­­­­­
­­­­
­­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­

1
6
Gardenbeet.
rdf
2
6
Carrot.
rdf
3
6
chic
hors
parsnip
salsify.
rdf
4
6
Potato.
rdf
5
6
radishes.
rdf
6
6
Turnip.
rdf
7
6
sweetpotato.
rdf
8
6
topsgardenbeet.
rdf
9
6
topsradish.
rdf
10
6
Topsturnip.
rdf
11
6
celery.
rdf
12
6
spinach.
rdf
13
6
cannedspinach.
rdf
14
6
lettucehd.
rdf
15
6
lettuceleaf.
rdf
16
6
rhubarb.
rdf
17
6
broccoli.
rdf
18
6
brusselssprouts.
rdf
19
6
cabbage.
rdf
20
6
cauliflower.
rdf
21
6
collards.
rdf
22
6
mustards.
rdf
23
6
kohrabi.
rdf
24
6
beanssucculentfresh.
rdf
25
6
beanssucculentprocessed.
rdf
26
6
beanslima.
rdf
27
6
Peasfresh.
rdf
28
6
Peasprocessed.
rdf
29
6
alleggplant.
rdf
30
6
peppersnonbell.
rdf
31
6
allsweetpepper.
rdf
32
6
tomatoesPB.
rdf
33
6
tomatoesNB.
rdf
34
6
allcucumber.
rdf
35
6
melon.
rdf
36
6
cantaloupe.
rdf
37
6
honeydew.
rdf
38
6
allwatermelon.
rdf
39
6
pumpkin.
rdf
40
6
wintersquash.
rdf
41
6
allsummersquash.
rdf
42
6
citrus.
rdf
43
6
grapefruitjuice.
rdf
44
6
lemonjuice.
rdf
45
6
orangesdecomp.
rdf
46
6
limejuice.
rdf
47
6
orangejuice.
rdf
48
6
appledecomp.
rdf
49
6
apple.
rdf
50
6
applejuice.
rdf
51
6
peardecomp.
rdf
52
6
pear.
rdf
53
6
quince.
rdf
54
6
crabapple.
rdf
55
6
apricot.
rdf
56
6
Apricotss.
rdf
57
6
allsweetcherries.
rdf
58
6
alltartcherries.
rdf
59
6
nectarine.
rdf
60
6
peachSS.
rdf
61
6
Peach.
rdf
62
6
plum2.
rdf
63
6
blackberries.
rdf
64
6
allblueberry.
rdf
65
6
boysenberry.
rdf
66
6
currant.
rdf
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
73
67
6
allraspberries.
rdf
68
6
almonds.
rdf
69
6
chestnut.
rdf
70
6
filbert.
rdf
71
6
pecan.
rdf
72
6
walnut.
rdf
73
6
corn.
rdf
74
6
allasparagus.
rdf
75
6
banana.
rdf
76
6
allcranberry.
rdf
77
6
grapes.
rdf
78
6
grapejuice.
rdf
79
6
okra.
rdf
80
6
olives.
rdf
81
6
pineappledecomp.
rdf
82
6
pineapplemexico.
rdf
83
6
pistachio.
rdf
84
6
strawberrypdp.
rdf
85
6
sunflower.
rdf
86
6
milk2.
rdf
87
6
ruminantliver2.
rdf
88
6
ruminantkidney2.
rdf
89
6
swinemeat2.
rdf
90
6
swinefat2.
rdf
91
6
swineliver2.
rdf
92
6
swinekidney2.
rdf
93
6
poultry.
rdf
94
6
eggs.
rdf
95
6
pineappleother.
rdf
96
6
Plumdecomp.
rdf
97
6
pineappledomestic.
rdf
98
6
appledried.
rdf
99
6
soybean.
rdf
100
6
wheat.
rdf
Food
Crop
Food
Def
Res
Adj.
Factors
­­­­­­­
RDL
Indices
and
Ratios­­­­­­­

Code
Grp
Name
(ppm)
#1
#2
I#
1
Ratio#
1
I#
2
Ratio#
2
I#
3
Ratio#
3
­­­­
­­­­
­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
­­­
­­­­­­­
­­­
­­­­­­­
­­­
­­­­­­

1
13A
Blackberries
1.000000
1.000
1.000
63
1.0000
2
13A
Boysenberries
1.000000
1.000
1.000
65
1.0000
3
13A
Dewberries
1.000000
1.000
1.000
65
1.0000
4
13A
Loganberries
1.000000
1.000
1.000
65
1.0000
5
13A
Raspberries
1.000000
1.000
1.000
67
1.0000
6
13A
Youngberries
1.000000
1.000
1.000
65
1.0000
7
13B
Blueberries
1.000000
1.000
1.000
64
1.0000
8
O
Cranberries
1.000000
1.000
1.000
76
1.0000
9
O
Cranberries­
juice
1.000000
1.100
1.000
76
1.0000
10
13B
Currants
1.000000
1.000
1.000
66
1.0000
11
13B
Elderberries
1.000000
1.000
1.000
66
1.0000
12
13B
Gooseberries
1.000000
1.000
1.000
66
1.0000
13
O
Grapes
1.000000
1.000
1.000
77
1.0000
14
O
Grapes­
raisins
11­
Uncooked
1.000000
2.170
1.000
77
1.0000
12­
Cooked:
NFS
1.000000
1.370
1.000
77
1.0000
13­
Baked
1.000000
1.370
1.000
77
1.0000
14­
Boiled
1.000000
1.370
1.000
77
1.0000
18­
Dried
1.000000
1.370
1.000
77
1.0000
42­
Frozen:
Cooked
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
74
1.000000
1.370
1.000
77
1.0000
15
O
Grapes­
juice
1.000000
1.000
1.000
78
1.0000
16
13B
Huckleberries
1.000000
1.000
1.000
66
1.0000
17
O
Strawberries
1.000000
1.000
1.000
84
1.0000
20
10
Citrus
citron
1.000000
1.000
1.000
42
1.0000
22
10
Grapefruit­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
14­
Boiled
0.000000
1.000
1.000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
23
10
Grapefruit­
juice
1.000000
1.170
1.000
43
1.0000
24
10
Kumquats
1.000000
1.000
1.000
42
1.0000
26
10
Lemons­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
27
10
Lemons­
peel
1.000000
1.190
1.000
42
1.0000
28
10
Lemons­
juice
1.000000
1.110
1.000
44
1.0000
30
10
Limes­
peeled
fruit
1.000000
1.000
1.000
45
1.0000
31
10
Limes­
peel
1.000000
1.270
1.000
42
1.0000
32
10
Limes­
juice
1.000000
1.110
1.000
46
1.0000
33
10
Oranges­
juice­
concentrate
1.000000
3.700
1.000
47
1.0000
34
10
Oranges­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
35
10
Oranges­
peel
1.000000
1.270
1.000
42
1.0000
36
10
Oranges­
juice
1.000000
1.000
1.000
47
1.0000
37
10
Tangelos
1.000000
1.000
1.000
45
1.0000
38
10
Tangerines
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
42
1.0000
39
10
Tangerines­
juice
1.000000
1.280
1.000
46
1.0000
40
14
Almonds
1.000000
1.000
1.000
68
1.0000
43
14
Chestnuts
1.000000
1.000
1.000
69
1.0000
44
14
Filberts
(hazelnuts)
1.000000
1.000
1.000
70
1.0000
48
14
Walnuts
1.000000
1.000
1.000
72
1.0000
50
O
Pistachio
nuts
1.000000
1.000
1.000
83
1.0000
52
11
Apples
11­
Uncooked
1.000000
1.000
1.000
48
1.0000
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
75
12­
Cooked:
NFS
1.000000
1.000
1.000
48
1.0000
13­
Baked
1.000000
1.000
1.000
48
1.0000
14­
Boiled
1.000000
1.000
1.000
48
1.0000
15­
Fried
1.000000
1.000
1.000
48
1.0000
18­
Dried
0.009000
1.000
1.000
98
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
49
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
49
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
49
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
49
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
49
1.0000
53
11
Apples­
dried
1.000000
2.600
1.000
49
1.0000
54
11
Apples­
juice/
cider
1.000000
1.000
1.000
50
1.0000
55
11
Crabapples
1.000000
1.000
1.000
54
1.0000
56
11
Pears
11­
Uncooked
1.000000
1.000
1.000
51
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
51
1.0000
13­
Baked
1.000000
1.000
1.000
51
1.0000
14­
Boiled
1.000000
1.000
1.000
51
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
52
1.0000
57
11
Pears­
dried
1.000000
2.600
1.000
52
1.0000
58
11
Quinces
1.000000
1.000
1.000
53
1.0000
59
12
Apricots
11­
Uncooked
1.000000
1.000
1.000
56
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
56
1.0000
14­
Boiled
1.000000
1.000
1.000
56
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
55
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
55
1.0000
60
12
Apricots­
dried
1.000000
6.000
1.000
55
1.0000
61
12
Cherries
11­
Uncooked
1.000000
1.000
1.000
57
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
58
1.0000
13­
Baked
1.000000
1.000
1.000
58
1.0000
14­
Boiled
1.000000
1.000
1.000
58
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
58
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
58
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
58
1.0000
62
12
Cherries­
dried
1.000000
4.000
1.000
57
1.0000
63
12
Cherries­
juice
1.000000
1.500
1.000
58
1.0000
64
12
Nectarines
1.000000
1.000
1.000
59
1.0000
65
12
Peaches
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
76
11­
Uncooked
1.000000
1.000
1.000
60
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
60
1.0000
13­
Baked
1.000000
1.000
1.000
60
1.0000
14­
Boiled
1.000000
1.000
1.000
60
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
61
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
61
1.0000
66
12
Peaches­
dried
1.000000
7.000
1.000
61
1.0000
67
12
Plums
(damsons)
11­
Uncooked
1.000000
1.000
1.000
96
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
96
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
62
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
62
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
1.000
1.000
62
1.0000
68
12
Plums­
prunes
(dried)
1.000000
0.150
1.000
62
1.0000
69
12
Plums/
prune­
juice
1.000000
1.400
1.000
62
1.0000
72
O
Bananas
1.000000
1.000
1.000
75
1.0000
73
O
Bananas­
dried
1.000000
3.900
1.000
75
1.0000
81
11
Loquats
1.000000
1.000
1.000
53
1.0000
82
O
Olives
1.000000
1.000
1.000
80
1.0000
89
O
Pineapples­
peeled
fruit
11­
Uncooked
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
12­
Cooked:
NFS
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
13­
Baked
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
14­
Boiled
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
31­
Canned:
NFS
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
33­
Canned:
Baked
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
41­
Frozen:
NFS
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
90
O
Pineapples­
dried
1.000000
5.000
1.000
82
0.0250
95
0.4750
97
0.5000
91
O
Pineapples­
juice
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
94
O
Plantains­
ripe
1.000000
1.000
1.000
75
1.0000
123
19A
Dill
0.004000
1.000
1.000
126
1AB
Horseradish
1.000000
1.000
1.000
3
1.0000
139
8
Paprika
1.000000
1.000
1.000
30
1.0000
141
9A
Melons­
cantaloupes­
juice
1.000000
1.000
1.000
36
1.0000
142
9A
Melons­
cantaloupes­
pulp
1.000000
1.000
1.000
36
1.0000
143
9A
Casabas
1.000000
1.000
1.000
35
1.0000
144
9A
Crenshaws
1.000000
1.000
1.000
35
1.0000
145
9A
Melons­
honeydew
1.000000
1.000
1.000
37
1.0000
146
9A
Melons­
persian
1.000000
1.000
1.000
35
1.0000
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
77
147
9A
Watermelon
1.000000
1.000
1.000
38
1.0000
148
9B
Cucumbers
1.000000
1.000
1.000
34
1.0000
149
9B
Pumpkin
1.000000
1.000
1.000
39
1.0000
150
9B
Squash­
summer
1.000000
1.000
1.000
41
1.0000
151
9B
Squash­
winter
1.000000
1.000
1.000
40
1.0000
152
9B
Bitter
melon
1.000000
1.000
1.000
35
1.0000
154
8
Eggplant
1.000000
1.000
1.000
29
1.0000
155
8
Peppers­
sweet(
garden)
1.000000
1.000
1.000
31
1.0000
156
8
Peppers­
chilli
incl
jalapeno
1.000000
1.000
1.000
30
1.0000
157
8
Peppers­
other
1.000000
1.000
1.000
30
1.0000
158
8
Pimientos
1.000000
1.000
1.000
30
1.0000
159
8
Tomatoes­
whole
11­
Uncooked
1.000000
1.000
1.000
33
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
33
1.0000
13­
Baked
1.000000
1.000
1.000
33
1.0000
14­
Boiled
1.000000
1.000
1.000
33
1.0000
15­
Fried
1.000000
1.000
1.000
33
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
32
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
32
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
32
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
32
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
32
1.0000
160
8
Tomatoes­
juice
1.000000
0.540
1.000
32
1.0000
161
8
Tomatoes­
puree
1.000000
0.650
1.000
32
1.0000
162
8
Tomatoes­
paste
1.000000
0.650
1.000
32
1.0000
163
8
Tomatoes­
catsup
1.000000
0.650
1.000
32
1.0000
165
2
Beets­
garden­
tops(
greens)
1.000000
1.000
1.000
8
1.0000
166
4B
Celery
1.000000
1.000
1.000
11
1.0000
168
5A
Broccoli
1.000000
1.000
1.000
17
1.0000
169
5A
Brussels
sprouts
1.000000
1.000
1.000
18
1.0000
170
5A
Cabbage­
green
and
red
11­
Uncooked
1.000000
0.250
1.000
19
1.0000
12­
Cooked:
NFS
1.000000
0.025
1.000
19
1.0000
13­
Baked
1.000000
0.025
1.000
19
1.0000
14­
Boiled
1.000000
0.025
1.000
19
1.0000
15­
Fried
1.000000
0.025
1.000
19
1.0000
31­
Canned:
NFS
1.000000
0.250
1.000
19
1.0000
32­
Canned:
Cooked
1.000000
0.025
1.000
19
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
0.025
1.000
19
1.0000
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
78
171
5A
Cauliflower
1.000000
1.000
1.000
20
1.0000
172
5B
Collards
1.000000
1.000
1.000
21
1.0000
174
5B
Kale
1.000000
1.000
1.000
22
1.0000
175
5A
Kohlrabi
1.000000
1.000
1.000
23
1.0000
176
4A
Lettuce­
leafy
varieties
1.000000
1.000
1.000
15
1.0000
177
4A
Dandelion­
greens
1.000000
1.000
1.000
12
1.0000
178
4A
Endive­
curley
and
escarole
1.000000
1.000
1.000
15
1.0000
182
4A
Lettuce­
unspecified
1.000000
1.000
1.000
14
1.0000
183
5B
Mustard
greens
1.000000
1.000
1.000
22
1.0000
184
4A
Parsley
1.000000
1.000
1.000
12
1.0000
185
4B
Rhubarb
1.000000
1.000
1.000
16
1.0000
186
4A
Spinach
11­
Uncooked
1.000000
1.000
1.000
12
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
12
1.0000
13­
Baked
0.000000
1.000
1.000
14­
Boiled
1.000000
1.000
1.000
12
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
13
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
13
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
13
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
12
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
12
1.0000
187
4B
Swiss
chard
1.000000
1.000
1.000
16
1.0000
188
2
Turnips­
tops
1.000000
1.000
1.000
10
1.0000
192
4A
Lettuce­
head
varieties
1.000000
1.000
1.000
14
1.0000
195
O
Grapes­
leaves
1.000000
1.000
1.000
77
1.0000
197
1AB
Beets­
garden­
roots
1.000000
1.000
1.000
1
1.0000
198
1AB
Carrots
1.000000
1.000
1.000
2
1.0000
207
1C
Potatoes/
white­
whole
11­
Uncooked
1.000000
1.000
1.000
4
1.0000
12­
Cooked:
NFS
1.000000
0.040
1.000
4
1.0000
13­
Baked
1.000000
1.200
1.000
4
1.0000
14­
Boiled
1.000000
2.500
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
4
1.0000
208
1C
Potatoes/
white­
unspecified
1.000000
1.000
1.000
4
1.0000
209
1C
Potatoes/
white­
peeled
11­
Uncooked
0.000000
1.000
1.000
12­
Cooked:
NFS
1.000000
1.000
1.000
4
1.0000
13­
Baked
1.000000
1.200
1.000
4
1.0000
14­
Boiled
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
79
1.000000
2.500
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
31­
Canned:
NFS
0.000000
1.000
1.000
32­
Canned:
Cooked
1.000000
1.000
1.000
4
1.0000
34­
Canned:
Boiled
1.000000
2.500
1.000
4
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
4
1.0000
43­
Frozen:
Baked
1.000000
1.200
1.000
4
1.0000
45­
Frozen:
Fried
1.000000
0.040
1.000
4
1.0000
210
1C
Potatoes/
white­
dry
0.000357
0.020
1.000
211
1C
Potatoes/
white­
peel
only
13­
Baked
1.000000
1.200
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
212
1AB
Radishes­
roots
1.000000
1.000
1.000
5
1.0000
213
2
Radishes­
tops
1.000000
1.000
1.000
9
1.0000
214
1AB
Rutabagas­
roots
1.000000
1.000
1.000
6
1.0000
215
2
Rutabagas­
tops
1.000000
1.000
1.000
10
1.0000
216
1AB
Salsify(
oyster
plant)
1.000000
1.000
1.000
3
1.0000
218
1CD
Sweet
potatoes
(incl
yams)
1.000000
1.000
1.000
7
1.0000
219
1AB
Turnips­
roots
1.000000
1.000
1.000
6
1.0000
220
1AB
Parsnips
1.000000
1.000
1.000
3
1.0000
227
6C
Beans­
dry­
great
northern
0.002000
1.000
1.000
228
6C
Beans­
dry­
kidney
0.002000
1.000
1.000
229
6C
Beans­
dry­
lima
0.002000
1.000
1.000
230
6C
Beans­
dry­
navy
(pea)
0.002000
1.000
1.000
231
6C
Beans­
dry­
other
0.002000
1.000
1.000
232
6C
Beans­
dry­
pinto
0.002000
1.000
1.000
233
6B
Beans­
succulent­
lima
1.000000
1.000
1.000
26
1.0000
234
6A
Beans­
succulent­
green
11­
Uncooked
1.000000
1.000
1.000
24
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
24
1.0000
14­
Boiled
1.000000
1.000
1.000
24
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
25
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
25
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
25
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
25
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
25
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
1.000
1.000
25
1.0000
235
6A
Beans­
succulent­
other
1.000000
1.000
1.000
25
1.0000
236
6A
Beans­
succulent­
yellow/
wax
14­
Boiled
1.000000
1.000
1.000
24
1.0000
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
80
32­
Canned:
Cooked
1.000000
1.000
1.000
25
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
25
1.0000
237
15
Corn/
pop
0.000100
1.000
1.000
238
15
Corn/
sweet
1.000000
1.000
1.000
73
1.0000
240
6C
Peas
(garden)­
dry
0.013000
0.045
1.000
241
6AB
Peas
(garden)­
green
11­
Uncooked
1.000000
1.000
1.000
27
1.0000
12­
Cooked:
NFS
1.000000
0.150
1.000
27
1.0000
13­
Baked
1.000000
0.150
1.000
27
1.0000
14­
Boiled
1.000000
0.150
1.000
27
1.0000
15­
Fried
1.000000
0.150
1.000
27
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
28
1.0000
32­
Canned:
Cooked
1.000000
0.150
1.000
28
1.0000
34­
Canned:
Boiled
1.000000
0.150
1.000
28
1.0000
42­
Frozen:
Cooked
1.000000
0.150
1.000
28
1.0000
44­
Frozen:
Boiled
1.000000
0.150
1.000
28
1.0000
45­
Frozen:
Fried
1.000000
0.150
1.000
28
1.0000
243
6C
Lentils
0.002000
1.000
1.000
244
6C
Mung
beans
(sprouts)
0.002000
1.000
1.000
245
O
Okra
12­
Cooked:
NFS
1.000000
0.180
1.000
79
1.0000
14­
Boiled
1.000000
0.050
1.000
79
1.0000
15­
Fried
1.000000
0.180
1.000
79
1.0000
32­
Canned:
Cooked
1.000000
0.180
1.000
79
1.0000
42­
Frozen:
Cooked
1.000000
0.180
1.000
79
1.0000
44­
Frozen:
Boiled
1.000000
0.050
1.000
79
1.0000
249
6C
Beans­
dry­
broadbeans
0.002000
1.000
1.000
250
6B
Beans­
succulent­
broadbeans
1.000000
1.000
1.000
24
1.0000
251
6C
Beans­
dry­
pigeon
beans
0.002000
1.000
1.000
253
6
Beans­
unspecified
1.000000
1.000
1.000
24
1.0000
255
6A
Soybeans­
sprouted
seeds
0.000015
0.330
1.000
99
1.0000
256
O
Beans­
dry­
hyacinth
0.002000
1.000
1.000
257
O
Beans­
succulent­
hyacinth
1.000000
1.000
1.000
24
1.0000
258
6C
Beans­
dry­
blackeye
peas/
cowpea
0.002000
1.000
1.000
259
6C
Beans­
dry­
garbanzo/
chick
pea
0.002000
1.000
1.000
260
O
Asparagus
1.000000
1.000
1.000
74
1.0000
266
15
Corn
grain­
endosperm
0.000100
1.000
1.000
267
15
Corn
grain­
bran
0.000100
1.000
1.000
268
15
Corn
grain/
sugar/
hfcs
0.000100
1.500
1.000
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
81
270
15
Rice­
rough
(brown)
0.074000
1.000
1.000
271
15
Rice­
milled
(white)
0.074000
0.030
1.000
275
15
Sorghum
(including
milo)
0.000015
1.000
1.000
100
1.0000
276
15
Wheat­
rough
0.000015
1.000
1.000
100
1.0000
277
15
Wheat­
germ
0.000015
1.000
1.000
278
15
Wheat­
bran
0.000015
1.000
1.000
279
15
Wheat­
flour
0.000015
1.000
1.000
280
15
Millet
0.000015
1.000
1.000
100
1.0000
282
1A
Sugar­
beet
0.000400
0.040
1.000
287
6C
Guar
beans
1.000000
1.000
1.000
24
1.0000
289
15
Corn
grain­
oil
0.000100
0.250
1.000
292
O
Flax
seed
0.000100
1.000
1.000
293
O
Peanuts­
oil
0.000600
0.290
1.000
297
6A
Soybeans­
oil
0.000015
0.010
1.000
298
O
Sunflower­
oil
0.000400
0.670
1.000
300
O
Olive
oil
0.077000
0.810
1.000
303
6A
Soybean­
other
0.000015
1.000
1.000
99
1.0000
304
6A
Soybeans­
mature
seeds
dry
0.000015
1.000
1.000
99
1.0000
305
6A
Soybeans­
flour
(full
fat)
0.000015
1.000
1.000
306
6A
Soybeans­
flour
(low
fat)
0.000015
1.000
1.000
307
6A
Soybeans­
flour
(defatted)
0.000015
1.000
1.000
315
O
Grapes­
wine
and
sherry
1.000000
1.000
1.000
77
1.0000
318
D
Milk­
nonfat
solids
0.030000
1.000
1.000
86
1.0000
319
D
Milk­
fat
solids
0.030000
1.000
1.000
86
1.0000
320
D
Milk
sugar
(lactose)
0.030000
1.000
1.000
86
1.0000
321
M
Beef­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
322
M
Beef­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
323
M
Beef­
dried
0.907000
1.920
1.000
86
1.0000
324
M
Beef­
fat
w/
o
bones
0.368000
1.000
1.000
86
1.0000
325
M
Beef­
kidney
3.675000
1.000
1.000
88
1.0000
326
M
Beef­
liver
1.390000
1.000
1.000
87
1.0000
327
M
Beef­
lean
(fat/
free)
w/
o
bones
0.907000
1.000
1.000
86
1.0000
328
M
Goat­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
329
M
Goat­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
330
M
Goat­
fat
w/
o
bone
0.368000
1.000
1.000
86
1.0000
331
M
Goat­
kidney
3.675000
1.000
1.000
88
1.0000
332
M
Goat­
liver
1.390000
1.000
1.000
87
1.0000
333
M
Goat­
lean
(fat/
free)
w/
o
bone
0.907000
1.000
1.000
86
1.0000
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
82
336
M
Sheep­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
337
M
Sheep­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
338
M
Sheep­
fat
w/
o
bone
0.368000
1.000
1.000
86
1.0000
339
M
Sheep­
kidney
3.675000
1.000
1.000
88
1.0000
340
M
Sheep­
liver
1.390000
1.000
1.000
87
1.0000
341
M
Sheep­
lean
(fat
free)
w/
o
bone
0.907000
1.000
1.000
86
1.0000
342
M
Pork­
meat
byproducts
0.260000
1.000
1.000
92
1.0000
343
M
Pork­
other
organ
meats
0.260000
1.000
1.000
92
1.0000
344
M
Pork­
fat
w/
o
bone
0.026000
1.000
1.000
90
1.0000
345
M
Pork­
kidney
0.260000
1.000
1.000
92
1.0000
346
M
Pork­
liver
0.100000
1.000
1.000
91
1.0000
347
M
Pork­
lean
(fat
free)
w/
o
bone
0.065000
1.000
1.000
89
1.0000
349
F
Fish­
shellfish
0.250000
1.000
1.000
377
11
Apples­
juice­
concentrate
1.000000
3.000
1.000
50
1.0000
378
O
Bananas­
juice
1.000000
1.000
1.000
75
1.0000
379
1A
Sugar­
beet­
molasses
0.000400
0.040
1.000
380
13A
Blackberries­
juice
1.000000
1.000
1.000
63
1.0000
383
5B
Cabbage­
savoy
12­
Cooked:
NFS
1.000000
0.025
1.000
19
1.0000
384
4B
Celery
juice
1.000000
1.000
1.000
11
1.0000
388
15
Corn
grain/
sugar­
molasses
0.000100
1.500
1.000
389
O
Cranberries­
juice­
concentrate
1.000000
3.300
1.000
76
1.0000
392
O
Grapes­
juice­
concentrate
1.000000
3.000
1.000
78
1.0000
398
D
Milk­
based
water
0.030000
1.000
1.000
86
1.0000
402
12
Peaches­
juice
1.000000
1.000
1.000
61
1.0000
403
O
Peanuts­
butter
0.000600
1.890
1.000
404
11
Pears­
juice
1.000000
0.370
1.000
52
1.0000
405
6B
Peas­
succulent/
blackeye/
cowpea
12­
Cooked:
NFS
1.000000
0.150
1.000
27
1.0000
14­
Boiled
1.000000
0.150
1.000
27
1.0000
32­
Canned:
Cooked
1.000000
0.150
1.000
28
1.0000
42­
Frozen:
Cooked
1.000000
0.150
1.000
28
1.0000
406
O
Pineapples­
juice­
concentrate
1.000000
2.000
1.000
82
0.0250
95
0.4750
97
0.5000
407
1AB
Radishes­
japanese
(daiken)
1.000000
1.000
1.000
5
1.0000
408
15
Rice­
bran
0.074000
0.400
1.000
410
12
Apricot
juice
1.000000
1.000
1.000
55
1.0000
413
6A
Snowpeas
11­
Uncooked
1.000000
1.000
1.000
27
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
27
1.0000
14­
Boiled
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
83
1.000000
1.000
1.000
27
1.0000
15­
Fried
1.000000
1.000
1.000
27
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
28
1.0000
415
9B
Squash­
spaghetti
1.000000
1.000
1.000
40
1.0000
416
O
Strawberries­
juice
1.000000
1.000
1.000
84
1.0000
417
O
Sunflower­
seeds
1.000000
1.000
1.000
85
1.0000
420
10
Tangerines­
juice­
concentrate
1.000000
4.080
1.000
46
1.0000
423
8
Tomatoes­
dried
1.000000
0.520
1.000
32
1.0000
424
M
Veal­
fat
w/
o
bones
0.368000
1.000
1.000
86
1.0000
425
M
Veal­
lean
(fat
free)
w/
o
bones
0.907000
1.000
1.000
86
1.0000
426
M
Veal­
kidney
3.675000
1.000
1.000
88
1.0000
427
M
Veal­
liver
1.390000
1.000
1.000
87
1.0000
428
M
Veal­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
429
M
Veal­
dried
0.907000
1.920
1.000
86
1.0000
430
M
Veal­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
431
14
Walnut
oil
0.005400
1.000
1.000
436
9A
Watermelon­
juice
1.000000
1.000
1.000
38
1.0000
437
15
Wheat­
germ
oil
0.000015
1.000
1.000
439
9B
Wintermelon
1.000000
1.000
1.000
35
1.0000
441
10
Grapefruit­
juice­
concentrate
1.000000
4.580
1.000
43
1.0000
442
10
Lemons­
juice­
concentrate
1.000000
6.330
1.000
44
1.0000
443
10
Limes­
juice­
concentrate
1.000000
3.330
1.000
46
1.0000
448
10
Grapefruit
peel
1.000000
1.000
1.000
42
1.0000
480
O
Plantains­
green
1.000000
1.000
1.000
75
1.0000
481
O
Plantains­
dried
1.000000
3.900
1.000
75
1.0000
940
O
Peanuts­
hulled
0.000600
1.000
1.000
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
84
Results
­
1989­
1992
Consumption
data
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
ACUTE
Analysis
for
CARBARYL
(1989­
92
data)
Residue
file:
$$$
10carbarylfinal9.
RS7
Adjustment
factor
#2
NOT
used.
Analysis
Date:
04­
02­
2002/
15:
44:
07
Residue
file
dated:
04­
02­
2002/
14:
55:
15/
8
Daily
totals
for
food
and
foodform
consumption
used.
MC
iterations
=
1000
MC
list
in
residue
file
MC
seed
=
10
Run
Comment:
""
===============================================================================

Summary
calculations
(per
capita):

95th
Percentile
99th
Percentile
99.9th
Percentile
Exposure
%
aRfD
Exposure
%
aRfD
Exposure
%
aRfD
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­

U.
S.
Population:
0.000505
5.05
0.001381
13.81
0.005989
59.89
All
infants:
0.000864
8.64
0.003683
36.83
0.013251
132.51
Nursing
infants
(<
1
yr
old):
0.000283
2.83
0.001208
12.08
0.007703
77.03
Non­
nursing
infants
(<
1
yr
old):
0.001198
11.98
0.004263
42.63
0.014013
140.13
Children
1­
6
yrs:
0.001309
13.09
0.002552
25.52
0.010974
109.74
Children
7­
12
yrs:
0.000722
7.22
0.001644
16.44
0.008721
87.21
Females
13+
(preg/
not
nursing):
0.000442
4.42
0.000989
9.89
0.006103
61.03
Females
13+
(nursing):
0.000486
4.86
0.001408
14.08
0.008584
85.84
Females
13­
19
(not
preg
or
nursing):
0.000335
3.35
0.000864
8.64
0.004530
45.30
Females
20+
(not
preg
or
nursing):
0.000299
2.99
0.000967
9.67
0.004767
47.67
Females
13­
50
yrs:
0.000318
3.18
0.000918
9.18
0.004444
44.44
Males
13­
19
yrs:
0.000428
4.28
0.000899
8.99
0.003596
35.96
Males
20+
yrs:
0.000318
3.18
0.000929
9.29
0.004223
42.23
Seniors
55+:
0.000307
3.07
0.001068
10.68
0.005789
57.89
Attachment
3:
Acute
Dietary
Exposure
Analysis:
All
Commodities
85
Results
­
1994­
1996
Consumption
data
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
ACUTE
Analysis
for
CARBARYL
(1994­
98
data)
Residue
file:
$$$
10carbarylfinal9.
RS7
Adjustment
factor
#2
NOT
used.
Analysis
Date:
04­
02­
2002/
16:
52:
44
Residue
file
dated:
04­
02­
2002/
14:
55:
15/
8
Daily
totals
for
food
and
foodform
consumption
used.
MC
iterations
=
1000
MC
list
in
residue
file
MC
seed
=
10
Run
Comment:
""
===============================================================================

Summary
calculations
(per
capita):

95th
Percentile
99th
Percentile
99.9th
Percentile
Exposure
%
aRfD
Exposure
%
aRfD
Exposure
%
aRfD
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­

U.
S.
Population:
0.000508
5.08
0.001467
14.67
0.006150
61.50
All
infants:
0.000922
9.22
0.004027
40.27
0.013420
134.20
Nursing
infants
(<
1
yr
old):
0.000412
4.12
0.002251
22.51
0.010542
105.42
Non­
nursing
infants
(<
1
yr
old):
0.001165
11.65
0.004406
44.06
0.014247
142.47
Children
1­
6
yrs:
0.001460
14.60
0.003282
32.82
0.013812
138.12
Children
7­
12
yrs:
0.000685
6.85
0.001473
14.73
0.007073
70.73
Females
13+
(preg/
not
nursing):
0.000404
4.04
0.001077
10.77
0.006308
63.08
Females
13+
(nursing):
0.000378
3.78
0.001166
11.66
0.006904
69.04
Females
13­
19
(not
preg
or
nursing):
0.000319
3.19
0.000907
9.07
0.004463
44.63
Females
20+
(not
preg
or
nursing):
0.000308
3.08
0.000999
9.99
0.005068
50.68
Females
13­
50
yrs:
0.000322
3.22
0.000997
9.97
0.004794
47.94
Males
13­
19
yrs:
0.000420
4.20
0.000929
9.29
0.005181
51.81
Males
20+
yrs:
0.000336
3.36
0.000922
9.22
0.003940
39.40
Seniors
55+:
0.000313
3.13
0.001003
10.03
0.005442
54.42
Attachment
4
­
Acute
­
Critical
Exposure
Contribution
Analysis
86
U.
S.
Environmental
Protection
Agency
DEEM
Acute
Critical
Exposure
Contribution
Analysis
(Ver
7.76)
CSFII
1989­
92
Residue
file
=
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10carbarylfinal9.
RS7
Acute
report
=
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10carbarylfinal9.
AC7
Date
and
time
of
analysis:
04­
02­
2002
14:
58:
48
Daily
totals
for
food
and
foodform
consumption
used.
Adjustment
factor
#2
not
used.
Minimum
exposure
contribution
=
1%
Monte
Carlo
Iterations
=
1000
Seed
=
10
CEC
records
generated
for
first
111
iterations.
Exposures
divided
by
body
weight
================================================================================
U.
S.
Population
Low
percentile
for
CEC
records:
99.5
Exposure
(mg/
day)
=
0.002066
High
percentile
for
CEC
records:
100
Exposure
(mg/
day)
=
0.697664
Number
of
actual
records
in
this
interval:
21792
Critical
foods/
foodforms
for
this
population
(as
derived
from
these
records):
N=
number
of
appearances
in
all
records
(including
duplicates)
%=
percent
of
total
exposure
for
all
records
(including
duplicates)

Food,
FF,
N
,
Percent,
Food
Name
­­­­,
­­,
­­­­­,
­­­­­­­,
­­­­­­­­­­­­

172,
14,
1827,
13.34%,
Collards­
Boiled
188,
14,
429,
13.08%,
Turnips­
tops­
Boiled
52,
11,
2690,
10.12%,
Apples­
Uncooked
398,
16,
7643,
9.86%,
Milk­
based
water­
Pasteurized
52,
14,
1119,
5.13%,
Apples­
Boiled
17,
11,
1071,
4.54%,
Strawberries­
Uncooked
165,
14,
261,
4.05%,
Beets­
garden­
tops(
greens)­
Boiled
65,
12,
1100,
3.10%,
Peaches­
Cooked:
NFS
65,
31,
480,
2.37%,
Peaches­
Canned:
NFS
65,
11,
594,
1.70%,
Peaches­
Uncooked
349,
12,
598,
1.64%,
Fish­
shellfish­
Cooked:
NFS
234,
14,
753,
1.55%,
Beans­
succulent­
green­
Boiled
215,
12,
52,
1.51%,
Rutabagas­
tops­
Cooked:
NFS
54,
11,
1306,
1.46%,
Apples­
juice/
cider­
Uncooked
64,
11,
251,
1.33%,
Nectarines­
Uncooked
326,
15,
446,
1.16%,
Beef­
liver­
Fried
156,
11,
470,
1.14%,
Peppers­
chilli
incl
jalapeno­
Uncooked
183,
14,
162,
1.09%,
Mustard
greens­
Boiled
69,
11,
263,
1.03%,
Plums/
prune­
juice­
Uncooked
================================================================================

All
infants
Low
percentile
for
CEC
records:
99.5
Exposure
(mg/
day)
=
0.005300
High
percentile
for
CEC
records:
100
Exposure
(mg/
day)
=
0.101947
Number
of
actual
records
in
this
interval:
367
Critical
foods/
foodforms
for
this
population
(as
derived
from
these
records):
N=
number
of
appearances
in
all
records
(including
duplicates)
%=
percent
of
total
exposure
for
all
records
(including
duplicates)

Food,
FF,
N
,
Percent,
Food
Name
­­­­,
­­,
­­­­­,
­­­­­­­,
­­­­­­­­­­­­

65,
31,
179,
49.83%,
Peaches­
Canned:
NFS
52,
31,
73,
12.60%,
Apples­
Canned:
NFS
398,
16,
95,
10.82%,
Milk­
based
water­
Pasteurized
52,
14,
14,
4.09%,
Apples­
Boiled
183,
14,
4,
3.39%,
Mustard
greens­
Boiled
377,
31,
50,
3.12%,
Apples­
juice­
concentrate­
Canned:
NFS
65,
12,
7,
2.97%,
Peaches­
Cooked:
NFS
406,
41,
3,
1.90%,
Pineapples­
juice­
concentrate­
Frozen:
NFS
61,
31,
11,
1.49%,
Cherries­
Canned:
NFS
89,
31,
7,
1.35%,
Pineapples­
peeled
fruit­
Canned:
NFS
406,
31,
5,
1.07%,
Pineapples­
juice­
concentrate­
Canned:
NFS
================================================================================
Attachment
4
­
Acute
­
Critical
Exposure
Contribution
Analysis
87
Children
1­
6
yrs
Low
percentile
for
CEC
records:
99.5
Exposure
(mg/
day)
=
0.003822
High
percentile
for
CEC
records:
100
Exposure
(mg/
day)
=
0.697664
Number
of
actual
records
in
this
interval:
2205
Critical
foods/
foodforms
for
this
population
(as
derived
from
these
records):
N=
number
of
appearances
in
all
records
(including
duplicates)
%=
percent
of
total
exposure
for
all
records
(including
duplicates)

Food,
FF,
N
,
Percent,
Food
Name
­­­­,
­­,
­­­­­,
­­­­­­­,
­­­­­­­­­­­­

52,
11,
409,
16.79%,
Apples­
Uncooked
52,
14,
264,
13.68%,
Apples­
Boiled
188,
14,
25,
9.42%,
Turnips­
tops­
Boiled
172,
14,
103,
6.90%,
Collards­
Boiled
17,
11,
95,
5.76%,
Strawberries­
Uncooked
398,
16,
698,
4.60%,
Milk­
based
water­
Pasteurized
65,
12,
162,
4.41%,
Peaches­
Cooked:
NFS
326,
15,
131,
3.31%,
Beef­
liver­
Fried
54,
11,
209,
2.99%,
Apples­
juice/
cider­
Uncooked
65,
31,
66,
2.90%,
Peaches­
Canned:
NFS
349,
12,
111,
2.69%,
Fish­
shellfish­
Cooked:
NFS
234,
14,
105,
2.41%,
Beans­
succulent­
green­
Boiled
65,
11,
69,
2.07%,
Peaches­
Uncooked
91,
11,
40,
1.98%,
Pineapples­
juice­
Uncooked
416,
11,
27,
1.57%,
Strawberries­
juice­
Uncooked
67,
11,
20,
1.42%,
Plums
(damsons)­
Uncooked
17,
41,
23,
1.02%,
Strawberries­
Frozen:
NFS
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
88
Residue
File
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
Acute
analysis
for
CARBARYL
Residue
file
name:
C:\$
MyFiles\
Carbaryl\
Rdf
files\
sensitivity
no
detects.
RS7
Analysis
Date
04­
09­
2002
Residue
file
dated:
04­
08­
2002/
16:
54:
03/
8
Reference
dose
(aRfD)
=
0.01
mg/
kg
bw/
day
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

RDL
indices
and
parameters
for
Monte
Carlo
Analysis:
Index
Dist
Parameter
#1
Param
#2
Param
#3
Comment
#
Code
­­­­­
­­­­
­­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­

1
6
Gardenbeet.
rdf
2
6
Carrot.
rdf
3
6
chic
hors
parsnip
salsify.
rdf
4
6
Potato.
rdf
5
6
radishes.
rdf
6
6
Turnip.
rdf
7
6
sweetpotato.
rdf
8
6
topsgardenbeet.
rdf
9
6
topsradish.
rdf
10
6
Topsturnip.
rdf
11
6
celery.
rdf
12
6
spinach.
rdf
13
6
cannedspinach.
rdf
14
6
lettucehd.
rdf
15
6
lettuceleaf.
rdf
16
6
rhubarb.
rdf
17
6
broccoli.
rdf
18
6
brusselssprouts.
rdf
19
6
cabbage.
rdf
20
6
cauliflower.
rdf
21
6
collards.
rdf
22
6
mustards.
rdf
23
6
kohrabi.
rdf
24
6
beanssucculentfresh.
rdf
25
6
beanssucculentprocessed.
rdf
26
6
beanslima.
rdf
27
6
Peasfresh.
rdf
28
6
Peasprocessed.
rdf
29
6
alleggplant.
rdf
30
6
peppersnonbell.
rdf
31
6
allsweetpepper.
rdf
32
6
tomatoesPB.
rdf
33
6
tomatoesNB.
rdf
34
6
allcucumber.
rdf
35
6
melon.
rdf
36
6
cantaloupe.
rdf
37
6
honeydew.
rdf
38
6
allwatermelon.
rdf
39
6
pumpkin.
rdf
40
6
wintersquash.
rdf
41
6
allsummersquash.
rdf
42
6
citrus.
rdf
43
6
grapefruitjuice.
rdf
44
6
lemonjuice.
rdf
45
6
orangesdecomp.
rdf
46
6
limejuice.
rdf
47
6
orangejuice.
rdf
48
6
appledecomp.
rdf
49
6
apple.
rdf
50
6
applejuice.
rdf
51
6
peardecomp.
rdf
52
6
pear.
rdf
53
6
quince.
rdf
54
6
crabapple.
rdf
55
6
apricot.
rdf
56
6
Apricotss.
rdf
57
6
allsweetcherries.
rdf
58
6
alltartcherries.
rdf
59
6
nectarine.
rdf
60
6
peachSS.
rdf
61
6
Peach.
rdf
62
6
plum2.
rdf
63
6
blackberries.
rdf
64
6
allblueberry.
rdf
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
89
65
6
boysenberry.
rdf
66
6
currant.
rdf
67
6
allraspberries.
rdf
68
6
almonds.
rdf
69
6
chestnut.
rdf
70
6
filbert.
rdf
71
6
pecan.
rdf
72
6
walnut.
rdf
73
6
corn.
rdf
74
6
allasparagus.
rdf
75
6
banana.
rdf
76
6
allcranberry.
rdf
77
6
grapes.
rdf
78
6
grapejuice.
rdf
79
6
okra.
rdf
80
6
olives.
rdf
81
6
pineappledecomp.
rdf
82
6
pineapplemexico.
rdf
83
6
pistachio.
rdf
84
6
strawberrypdp.
rdf
85
6
sunflower.
rdf
86
6
milk2.
rdf
87
6
ruminantliver2.
rdf
88
6
ruminantkidney2.
rdf
89
6
swinemeat2.
rdf
90
6
swinefat2.
rdf
91
6
swineliver2.
rdf
92
6
swinekidney2.
rdf
93
6
poultry.
rdf
94
6
eggs.
rdf
95
6
pineappleother.
rdf
96
6
Plumdecomp.
rdf
97
6
pineappledomestic.
rdf
98
6
appledried.
rdf
99
6
soybean.
rdf
100
6
wheat.
rdf
Food
Crop
Food
Def
Res
Adj.
Factors
­­­­­­­
RDL
Indices
and
Ratios­­­­­­­

Code
Grp
Name
(ppm)
#1
#2
I#
1
Ratio#
1
I#
2
Ratio#
2
I#
3
Ratio#
3
­­­­
­­­­
­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
­­­
­­­­­­­
­­­
­­­­­­­
­­­
­­­­­­

1
13A
Blackberries
1.000000
1.000
1.000
63
1.0000
2
13A
Boysenberries
1.000000
1.000
1.000
65
1.0000
3
13A
Dewberries
1.000000
1.000
1.000
65
1.0000
4
13A
Loganberries
1.000000
1.000
1.000
65
1.0000
5
13A
Raspberries
1.000000
1.000
1.000
67
1.0000
6
13A
Youngberries
1.000000
1.000
1.000
65
1.0000
7
13B
Blueberries
1.000000
1.000
1.000
64
1.0000
8
O
Cranberries
1.000000
1.000
1.000
76
1.0000
9
O
Cranberries­
juice
1.000000
1.100
1.000
76
1.0000
10
13B
Currants
1.000000
1.000
1.000
66
1.0000
11
13B
Elderberries
1.000000
1.000
1.000
66
1.0000
12
13B
Gooseberries
1.000000
1.000
1.000
66
1.0000
13
O
Grapes
1.000000
1.000
1.000
77
1.0000
14
O
Grapes­
raisins
11­
Uncooked
1.000000
2.170
1.000
77
1.0000
12­
Cooked:
NFS
1.000000
1.370
1.000
77
1.0000
13­
Baked
1.000000
1.370
1.000
77
1.0000
14­
Boiled
1.000000
1.370
1.000
77
1.0000
18­
Dried
1.000000
1.370
1.000
77
1.0000
42­
Frozen:
Cooked
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
90
1.000000
1.370
1.000
77
1.0000
15
O
Grapes­
juice
1.000000
1.000
1.000
78
1.0000
16
13B
Huckleberries
1.000000
1.000
1.000
66
1.0000
17
O
Strawberries
1.000000
1.000
1.000
84
1.0000
20
10
Citrus
citron
1.000000
1.000
1.000
42
1.0000
22
10
Grapefruit­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
14­
Boiled
0.000000
1.000
1.000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
23
10
Grapefruit­
juice
1.000000
1.170
1.000
43
1.0000
24
10
Kumquats
1.000000
1.000
1.000
42
1.0000
26
10
Lemons­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
27
10
Lemons­
peel
1.000000
1.190
1.000
42
1.0000
28
10
Lemons­
juice
1.000000
1.110
1.000
44
1.0000
30
10
Limes­
peeled
fruit
1.000000
1.000
1.000
45
1.0000
31
10
Limes­
peel
1.000000
1.270
1.000
42
1.0000
32
10
Limes­
juice
1.000000
1.110
1.000
46
1.0000
33
10
Oranges­
juice­
concentrate
1.000000
3.700
1.000
47
1.0000
34
10
Oranges­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
35
10
Oranges­
peel
1.000000
1.270
1.000
42
1.0000
36
10
Oranges­
juice
1.000000
1.000
1.000
47
1.0000
37
10
Tangelos
1.000000
1.000
1.000
45
1.0000
38
10
Tangerines
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
42
1.0000
39
10
Tangerines­
juice
1.000000
1.280
1.000
46
1.0000
40
14
Almonds
1.000000
1.000
1.000
68
1.0000
43
14
Chestnuts
1.000000
1.000
1.000
69
1.0000
44
14
Filberts
(hazelnuts)
1.000000
1.000
1.000
70
1.0000
48
14
Walnuts
1.000000
1.000
1.000
72
1.0000
50
O
Pistachio
nuts
1.000000
1.000
1.000
83
1.0000
52
11
Apples
11­
Uncooked
1.000000
1.000
1.000
48
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
48
1.0000
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
91
13­
Baked
1.000000
1.000
1.000
48
1.0000
14­
Boiled
1.000000
1.000
1.000
48
1.0000
15­
Fried
1.000000
1.000
1.000
48
1.0000
18­
Dried
0.009000
1.000
1.000
98
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
49
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
49
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
49
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
49
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
49
1.0000
53
11
Apples­
dried
1.000000
2.600
1.000
49
1.0000
54
11
Apples­
juice/
cider
1.000000
1.000
1.000
50
1.0000
55
11
Crabapples
1.000000
1.000
1.000
54
1.0000
56
11
Pears
11­
Uncooked
1.000000
1.000
1.000
51
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
51
1.0000
13­
Baked
1.000000
1.000
1.000
51
1.0000
14­
Boiled
1.000000
1.000
1.000
51
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
52
1.0000
57
11
Pears­
dried
1.000000
2.600
1.000
52
1.0000
58
11
Quinces
1.000000
1.000
1.000
53
1.0000
59
12
Apricots
11­
Uncooked
1.000000
1.000
1.000
56
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
56
1.0000
14­
Boiled
1.000000
1.000
1.000
56
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
55
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
55
1.0000
60
12
Apricots­
dried
1.000000
6.000
1.000
55
1.0000
61
12
Cherries
11­
Uncooked
1.000000
1.000
1.000
57
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
58
1.0000
13­
Baked
1.000000
1.000
1.000
58
1.0000
14­
Boiled
1.000000
1.000
1.000
58
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
58
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
58
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
58
1.0000
62
12
Cherries­
dried
1.000000
4.000
1.000
57
1.0000
63
12
Cherries­
juice
1.000000
1.500
1.000
58
1.0000
64
12
Nectarines
1.000000
1.000
1.000
59
1.0000
65
12
Peaches
11­
Uncooked
1.000000
1.000
1.000
60
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
60
1.0000
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
92
13­
Baked
1.000000
1.000
1.000
60
1.0000
14­
Boiled
1.000000
1.000
1.000
60
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
61
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
61
1.0000
66
12
Peaches­
dried
1.000000
7.000
1.000
61
1.0000
67
12
Plums
(damsons)
11­
Uncooked
1.000000
1.000
1.000
96
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
96
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
62
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
62
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
1.000
1.000
62
1.0000
68
12
Plums­
prunes
(dried)
1.000000
0.150
1.000
62
1.0000
69
12
Plums/
prune­
juice
1.000000
1.400
1.000
62
1.0000
81
11
Loquats
1.000000
1.000
1.000
53
1.0000
82
O
Olives
1.000000
1.000
1.000
80
1.0000
89
O
Pineapples­
peeled
fruit
11­
Uncooked
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
12­
Cooked:
NFS
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
13­
Baked
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
14­
Boiled
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
31­
Canned:
NFS
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
33­
Canned:
Baked
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
41­
Frozen:
NFS
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
90
O
Pineapples­
dried
1.000000
5.000
1.000
82
0.0250
95
0.4750
97
0.5000
91
O
Pineapples­
juice
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
123
19A
Dill
0.004000
1.000
1.000
139
8
Paprika
1.000000
1.000
1.000
30
1.0000
141
9A
Melons­
cantaloupes­
juice
1.000000
1.000
1.000
36
1.0000
142
9A
Melons­
cantaloupes­
pulp
1.000000
1.000
1.000
36
1.0000
143
9A
Casabas
1.000000
1.000
1.000
35
1.0000
144
9A
Crenshaws
1.000000
1.000
1.000
35
1.0000
145
9A
Melons­
honeydew
1.000000
1.000
1.000
37
1.0000
146
9A
Melons­
persian
1.000000
1.000
1.000
35
1.0000
147
9A
Watermelon
1.000000
1.000
1.000
38
1.0000
148
9B
Cucumbers
1.000000
1.000
1.000
34
1.0000
149
9B
Pumpkin
1.000000
1.000
1.000
39
1.0000
150
9B
Squash­
summer
1.000000
1.000
1.000
41
1.0000
151
9B
Squash­
winter
1.000000
1.000
1.000
40
1.0000
152
9B
Bitter
melon
1.000000
1.000
1.000
35
1.0000
154
8
Eggplant
1.000000
1.000
1.000
29
1.0000
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
93
155
8
Peppers­
sweet(
garden)
1.000000
1.000
1.000
31
1.0000
156
8
Peppers­
chilli
incl
jalapeno
1.000000
1.000
1.000
30
1.0000
157
8
Peppers­
other
1.000000
1.000
1.000
30
1.0000
158
8
Pimientos
1.000000
1.000
1.000
30
1.0000
159
8
Tomatoes­
whole
11­
Uncooked
1.000000
1.000
1.000
33
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
33
1.0000
13­
Baked
1.000000
1.000
1.000
33
1.0000
14­
Boiled
1.000000
1.000
1.000
33
1.0000
15­
Fried
1.000000
1.000
1.000
33
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
32
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
32
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
32
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
32
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
32
1.0000
160
8
Tomatoes­
juice
1.000000
0.540
1.000
32
1.0000
161
8
Tomatoes­
puree
1.000000
0.650
1.000
32
1.0000
162
8
Tomatoes­
paste
1.000000
0.650
1.000
32
1.0000
163
8
Tomatoes­
catsup
1.000000
0.650
1.000
32
1.0000
165
2
Beets­
garden­
tops(
greens)
1.000000
1.000
1.000
8
1.0000
168
5A
Broccoli
1.000000
1.000
1.000
17
1.0000
171
5A
Cauliflower
1.000000
1.000
1.000
20
1.0000
172
5B
Collards
1.000000
1.000
1.000
21
1.0000
174
5B
Kale
1.000000
1.000
1.000
22
1.0000
177
4A
Dandelion­
greens
1.000000
1.000
1.000
12
1.0000
178
4A
Endive­
curley
and
escarole
1.000000
1.000
1.000
15
1.0000
183
5B
Mustard
greens
1.000000
1.000
1.000
22
1.0000
184
4A
Parsley
1.000000
1.000
1.000
12
1.0000
186
4A
Spinach
11­
Uncooked
1.000000
1.000
1.000
12
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
12
1.0000
13­
Baked
0.000000
1.000
1.000
14­
Boiled
1.000000
1.000
1.000
12
1.0000
31­
Canned:
NFS
0.000000
1.000
1.000
32­
Canned:
Cooked
0.000000
1.000
1.000
34­
Canned:
Boiled
0.000000
1.000
1.000
42­
Frozen:
Cooked
1.000000
1.000
1.000
12
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
12
1.0000
188
2
Turnips­
tops
1.000000
1.000
1.000
10
1.0000
195
O
Grapes­
leaves
1.000000
1.000
1.000
77
1.0000
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
94
197
1AB
Beets­
garden­
roots
1.000000
1.000
1.000
1
1.0000
212
1AB
Radishes­
roots
1.000000
1.000
1.000
5
1.0000
213
2
Radishes­
tops
1.000000
1.000
1.000
9
1.0000
214
1AB
Rutabagas­
roots
1.000000
1.000
1.000
6
1.0000
215
2
Rutabagas­
tops
1.000000
1.000
1.000
10
1.0000
218
1CD
Sweet
potatoes
(incl
yams)
1.000000
1.000
1.000
7
1.0000
219
1AB
Turnips­
roots
1.000000
1.000
1.000
6
1.0000
227
6C
Beans­
dry­
great
northern
0.002000
1.000
1.000
228
6C
Beans­
dry­
kidney
0.002000
1.000
1.000
229
6C
Beans­
dry­
lima
0.002000
1.000
1.000
230
6C
Beans­
dry­
navy
(pea)
0.002000
1.000
1.000
231
6C
Beans­
dry­
other
0.002000
1.000
1.000
232
6C
Beans­
dry­
pinto
0.002000
1.000
1.000
233
6B
Beans­
succulent­
lima
1.000000
1.000
1.000
26
1.0000
234
6A
Beans­
succulent­
green
11­
Uncooked
1.000000
1.000
1.000
24
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
24
1.0000
14­
Boiled
1.000000
1.000
1.000
24
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
25
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
25
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
25
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
25
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
25
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
1.000
1.000
25
1.0000
235
6A
Beans­
succulent­
other
1.000000
1.000
1.000
25
1.0000
236
6A
Beans­
succulent­
yellow/
wax
14­
Boiled
1.000000
1.000
1.000
24
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
25
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
25
1.0000
240
6C
Peas
(garden)­
dry
0.013000
0.045
1.000
241
6AB
Peas
(garden)­
green
11­
Uncooked
1.000000
1.000
1.000
27
1.0000
12­
Cooked:
NFS
1.000000
0.150
1.000
27
1.0000
13­
Baked
1.000000
0.150
1.000
27
1.0000
14­
Boiled
1.000000
0.150
1.000
27
1.0000
15­
Fried
1.000000
0.150
1.000
27
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
28
1.0000
32­
Canned:
Cooked
1.000000
0.150
1.000
28
1.0000
34­
Canned:
Boiled
1.000000
0.150
1.000
28
1.0000
42­
Frozen:
Cooked
1.000000
0.150
1.000
28
1.0000
44­
Frozen:
Boiled
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
95
1.000000
0.150
1.000
28
1.0000
45­
Frozen:
Fried
1.000000
0.150
1.000
28
1.0000
243
6C
Lentils
0.002000
1.000
1.000
244
6C
Mung
beans
(sprouts)
0.002000
1.000
1.000
245
O
Okra
12­
Cooked:
NFS
1.000000
0.180
1.000
79
1.0000
14­
Boiled
1.000000
0.050
1.000
79
1.0000
15­
Fried
1.000000
0.180
1.000
79
1.0000
32­
Canned:
Cooked
1.000000
0.180
1.000
79
1.0000
42­
Frozen:
Cooked
1.000000
0.180
1.000
79
1.0000
44­
Frozen:
Boiled
1.000000
0.050
1.000
79
1.0000
249
6C
Beans­
dry­
broadbeans
0.002000
1.000
1.000
250
6B
Beans­
succulent­
broadbeans
1.000000
1.000
1.000
24
1.0000
251
6C
Beans­
dry­
pigeon
beans
0.002000
1.000
1.000
253
6
Beans­
unspecified
1.000000
1.000
1.000
24
1.0000
256
O
Beans­
dry­
hyacinth
0.002000
1.000
1.000
257
O
Beans­
succulent­
hyacinth
1.000000
1.000
1.000
24
1.0000
258
6C
Beans­
dry­
blackeye
peas/
cowpea
0.002000
1.000
1.000
259
6C
Beans­
dry­
garbanzo/
chick
pea
0.002000
1.000
1.000
260
O
Asparagus
1.000000
1.000
1.000
74
1.0000
270
15
Rice­
rough
(brown)
0.074000
1.000
1.000
271
15
Rice­
milled
(white)
0.074000
0.030
1.000
275
15
Sorghum
(including
milo)
0.000015
1.000
1.000
100
1.0000
276
15
Wheat­
rough
0.000015
1.000
1.000
100
1.0000
277
15
Wheat­
germ
0.000015
1.000
1.000
278
15
Wheat­
bran
0.000015
1.000
1.000
279
15
Wheat­
flour
0.000015
1.000
1.000
280
15
Millet
0.000015
1.000
1.000
100
1.0000
287
6C
Guar
beans
1.000000
1.000
1.000
24
1.0000
298
O
Sunflower­
oil
0.000400
0.670
1.000
300
O
Olive
oil
0.077000
0.810
1.000
315
O
Grapes­
wine
and
sherry
1.000000
1.000
1.000
77
1.0000
321
M
Beef­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
322
M
Beef­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
325
M
Beef­
kidney
3.675000
1.000
1.000
88
1.0000
326
M
Beef­
liver
1.390000
1.000
1.000
87
1.0000
328
M
Goat­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
329
M
Goat­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
331
M
Goat­
kidney
3.675000
1.000
1.000
88
1.0000
332
M
Goat­
liver
1.390000
1.000
1.000
87
1.0000
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
96
336
M
Sheep­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
337
M
Sheep­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
339
M
Sheep­
kidney
3.675000
1.000
1.000
88
1.0000
340
M
Sheep­
liver
1.390000
1.000
1.000
87
1.0000
342
M
Pork­
meat
byproducts
0.260000
1.000
1.000
92
1.0000
343
M
Pork­
other
organ
meats
0.260000
1.000
1.000
92
1.0000
345
M
Pork­
kidney
0.260000
1.000
1.000
92
1.0000
346
M
Pork­
liver
0.100000
1.000
1.000
91
1.0000
349
F
Fish­
shellfish
0.250000
1.000
1.000
377
11
Apples­
juice­
concentrate
1.000000
3.000
1.000
50
1.0000
380
13A
Blackberries­
juice
1.000000
1.000
1.000
63
1.0000
389
O
Cranberries­
juice­
concentrate
1.000000
3.300
1.000
76
1.0000
392
O
Grapes­
juice­
concentrate
1.000000
3.000
1.000
78
1.0000
402
12
Peaches­
juice
1.000000
1.000
1.000
61
1.0000
404
11
Pears­
juice
1.000000
0.370
1.000
52
1.0000
405
6B
Peas­
succulent/
blackeye/
cowpea
12­
Cooked:
NFS
1.000000
0.150
1.000
27
1.0000
14­
Boiled
1.000000
0.150
1.000
27
1.0000
32­
Canned:
Cooked
1.000000
0.150
1.000
28
1.0000
42­
Frozen:
Cooked
1.000000
0.150
1.000
28
1.0000
406
O
Pineapples­
juice­
concentrate
1.000000
2.000
1.000
82
0.0250
95
0.4750
97
0.5000
407
1AB
Radishes­
japanese
(daiken)
1.000000
1.000
1.000
5
1.0000
408
15
Rice­
bran
0.074000
0.400
1.000
410
12
Apricot
juice
1.000000
1.000
1.000
55
1.0000
413
6A
Snowpeas
11­
Uncooked
1.000000
1.000
1.000
27
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
27
1.0000
14­
Boiled
1.000000
1.000
1.000
27
1.0000
15­
Fried
1.000000
1.000
1.000
27
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
28
1.0000
415
9B
Squash­
spaghetti
1.000000
1.000
1.000
40
1.0000
416
O
Strawberries­
juice
1.000000
1.000
1.000
84
1.0000
417
O
Sunflower­
seeds
1.000000
1.000
1.000
85
1.0000
420
10
Tangerines­
juice­
concentrate
1.000000
4.080
1.000
46
1.0000
423
8
Tomatoes­
dried
1.000000
0.520
1.000
32
1.0000
426
M
Veal­
kidney
3.675000
1.000
1.000
88
1.0000
427
M
Veal­
liver
1.390000
1.000
1.000
87
1.0000
428
M
Veal­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
430
M
Veal­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
431
14
Walnut
oil
0.005400
1.000
1.000
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
97
436
9A
Watermelon­
juice
1.000000
1.000
1.000
38
1.0000
437
15
Wheat­
germ
oil
0.000015
1.000
1.000
439
9B
Wintermelon
1.000000
1.000
1.000
35
1.0000
441
10
Grapefruit­
juice­
concentrate
1.000000
4.580
1.000
43
1.0000
442
10
Lemons­
juice­
concentrate
1.000000
6.330
1.000
44
1.0000
443
10
Limes­
juice­
concentrate
1.000000
3.330
1.000
46
1.0000
448
10
Grapefruit
peel
1.000000
1.000
1.000
42
1.0000
Attachment
5
Acute
Dietary
Exposure
Analysis:
Excluding
All
Commodities
with
No
Detects
98
Results
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
ACUTE
Analysis
for
CARBARYL
(1989­
92
data)
Residue
file:
sensitivity
no
detects.
RS7
Adjustment
factor
#2
NOT
used.
Analysis
Date:
04­
08­
2002/
17:
16:
12
Residue
file
dated:
04­
08­
2002/
16:
54:
03/
8
Daily
totals
for
food
and
foodform
consumption
used.
MC
iterations
=
1000
MC
list
in
residue
file
MC
seed
=
10
Run
Comment:
""
===============================================================================
Summary
calculations
(per
capita):

95th
Percentile
99th
Percentile
99.9th
Percentile
Exposure
%
aRfD
Exposure
%
aRfD
Exposure
%
aRfD
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­

U.
S.
Population:
0.000230
2.30
0.001012
10.12
0.005870
58.70
All
infants:
0.000440
4.40
0.002610
26.10
0.012965
129.65
Nursing
infants
(<
1
yr
old):
0.000097
0.97
0.001223
12.23
0.008363
83.63
Non­
nursing
infants
(<
1
yr
old):
0.000574
5.74
0.003120
31.20
0.013802
138.02
Children
1­
6
yrs:
0.000473
4.73
0.001967
19.67
0.010765
107.65
Children
7­
12
yrs:
0.000279
2.79
0.001400
14.00
0.008555
85.55
Females
13+
(preg/
not
nursing):
0.000191
1.91
0.000882
8.82
0.005836
58.36
Females
13+
(nursing):
0.000247
2.47
0.001371
13.71
0.007050
70.50
Females
13­
19
(not
preg
or
nursing):
0.000107
1.07
0.000660
6.60
0.004499
44.99
Females
20+
(not
preg
or
nursing):
0.000197
1.97
0.000943
9.43
0.004810
48.10
Females
13­
50
yrs:
0.000184
1.84
0.000877
8.77
0.004434
44.34
Males
13­
19
yrs:
0.000138
1.38
0.000721
7.21
0.003802
38.02
Males
20+
yrs:
0.000214
2.14
0.000863
8.63
0.004178
41.78
Seniors
55+:
0.000207
2.07
0.001008
10.08
0.005703
57.03
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
99
Residue
File
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
Acute
analysis
for
CARBARYL
Residue
file
name:
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10carbarylfinal9
no
peaches.
RS7
Analysis
Date
04­
15­
2002
Residue
file
dated:
04­
03­
2002/
14:
28:
13/
8
Reference
dose
(aRfD)
=
0.01
mg/
kg
bw/
day
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

RDL
indices
and
parameters
for
Monte
Carlo
Analysis:
Index
Dist
Parameter
#1
Param
#2
Param
#3
Comment
#
Code
­­­­­
­­­­
­­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­

1
6
Gardenbeet.
rdf
2
6
Carrot.
rdf
3
6
chic
hors
parsnip
salsify.
rdf
4
6
Potato.
rdf
5
6
radishes.
rdf
6
6
Turnip.
rdf
7
6
sweetpotato.
rdf
8
6
topsgardenbeet.
rdf
9
6
topsradish.
rdf
10
6
Topsturnip.
rdf
11
6
celery.
rdf
12
6
spinach.
rdf
13
6
cannedspinach.
rdf
14
6
lettucehd.
rdf
15
6
lettuceleaf.
rdf
16
6
rhubarb.
rdf
17
6
broccoli.
rdf
18
6
brusselssprouts.
rdf
19
6
cabbage.
rdf
20
6
cauliflower.
rdf
21
6
collards.
rdf
22
6
mustards.
rdf
23
6
kohrabi.
rdf
24
6
beanssucculentfresh.
rdf
25
6
beanssucculentprocessed.
rdf
26
6
beanslima.
rdf
27
6
Peasfresh.
rdf
28
6
Peasprocessed.
rdf
29
6
alleggplant.
rdf
30
6
peppersnonbell.
rdf
31
6
allsweetpepper.
rdf
32
6
tomatoesPB.
rdf
33
6
tomatoesNB.
rdf
34
6
allcucumber.
rdf
35
6
melon.
rdf
36
6
cantaloupe.
rdf
37
6
honeydew.
rdf
38
6
allwatermelon.
rdf
39
6
pumpkin.
rdf
40
6
wintersquash.
rdf
41
6
allsummersquash.
rdf
42
6
citrus.
rdf
43
6
grapefruitjuice.
rdf
44
6
lemonjuice.
rdf
45
6
orangesdecomp.
rdf
46
6
limejuice.
rdf
47
6
orangejuice.
rdf
48
6
appledecomp.
rdf
49
6
apple.
rdf
50
6
applejuice.
rdf
51
6
peardecomp.
rdf
52
6
pear.
rdf
53
6
quince.
rdf
54
6
crabapple.
rdf
55
6
apricot.
rdf
56
6
Apricotss.
rdf
57
6
allsweetcherries.
rdf
58
6
alltartcherries.
rdf
59
6
nectarine.
rdf
60
6
peachSS.
rdf
61
6
Peach.
rdf
62
6
plum2.
rdf
63
6
blackberries.
rdf
64
6
allblueberry.
rdf
65
6
boysenberry.
rdf
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
100
66
6
currant.
rdf
67
6
allraspberries.
rdf
68
6
almonds.
rdf
69
6
chestnut.
rdf
70
6
filbert.
rdf
71
6
pecan.
rdf
72
6
walnut.
rdf
73
6
corn.
rdf
74
6
allasparagus.
rdf
75
6
banana.
rdf
76
6
allcranberry.
rdf
77
6
grapes.
rdf
78
6
grapejuice.
rdf
79
6
okra.
rdf
80
6
olives.
rdf
81
6
pineappledecomp.
rdf
82
6
pineapplemexico.
rdf
83
6
pistachio.
rdf
84
6
strawberrypdp.
rdf
85
6
sunflower.
rdf
86
6
milk2.
rdf
87
6
ruminantliver2.
rdf
88
6
ruminantkidney2.
rdf
89
6
swinemeat2.
rdf
90
6
swinefat2.
rdf
91
6
swineliver2.
rdf
92
6
swinekidney2.
rdf
93
6
poultry.
rdf
94
6
eggs.
rdf
95
6
pineappleother.
rdf
96
6
Plumdecomp.
rdf
97
6
pineappledomestic.
rdf
98
6
appledried.
rdf
99
6
soybean.
rdf
100
6
wheat.
rdf
Food
Crop
Food
Def
Res
Adj.
Factors
­­­­­­­
RDL
Indices
and
Ratios­­­­­­­

Code
Grp
Name
(ppm)
#1
#2
I#
1
Ratio#
1
I#
2
Ratio#
2
I#
3
Ratio#
3
­­­­
­­­­
­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
­­­
­­­­­­­
­­­
­­­­­­­
­­­
­­­­­­

1
13A
Blackberries
1.000000
1.000
1.000
63
1.0000
2
13A
Boysenberries
1.000000
1.000
1.000
65
1.0000
3
13A
Dewberries
1.000000
1.000
1.000
65
1.0000
4
13A
Loganberries
1.000000
1.000
1.000
65
1.0000
5
13A
Raspberries
1.000000
1.000
1.000
67
1.0000
6
13A
Youngberries
1.000000
1.000
1.000
65
1.0000
7
13B
Blueberries
1.000000
1.000
1.000
64
1.0000
8
O
Cranberries
1.000000
1.000
1.000
76
1.0000
9
O
Cranberries­
juice
1.000000
1.100
1.000
76
1.0000
10
13B
Currants
1.000000
1.000
1.000
66
1.0000
11
13B
Elderberries
1.000000
1.000
1.000
66
1.0000
12
13B
Gooseberries
1.000000
1.000
1.000
66
1.0000
13
O
Grapes
1.000000
1.000
1.000
77
1.0000
14
O
Grapes­
raisins
11­
Uncooked
1.000000
2.170
1.000
77
1.0000
12­
Cooked:
NFS
1.000000
1.370
1.000
77
1.0000
13­
Baked
1.000000
1.370
1.000
77
1.0000
14­
Boiled
1.000000
1.370
1.000
77
1.0000
18­
Dried
1.000000
1.370
1.000
77
1.0000
42­
Frozen:
Cooked
1.000000
1.370
1.000
77
1.0000
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
101
15
O
Grapes­
juice
1.000000
1.000
1.000
78
1.0000
16
13B
Huckleberries
1.000000
1.000
1.000
66
1.0000
17
O
Strawberries
1.000000
1.000
1.000
84
1.0000
20
10
Citrus
citron
1.000000
1.000
1.000
42
1.0000
22
10
Grapefruit­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
14­
Boiled
0.000000
1.000
1.000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
23
10
Grapefruit­
juice
1.000000
1.170
1.000
43
1.0000
24
10
Kumquats
1.000000
1.000
1.000
42
1.0000
26
10
Lemons­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
27
10
Lemons­
peel
1.000000
1.190
1.000
42
1.0000
28
10
Lemons­
juice
1.000000
1.110
1.000
44
1.0000
30
10
Limes­
peeled
fruit
1.000000
1.000
1.000
45
1.0000
31
10
Limes­
peel
1.000000
1.270
1.000
42
1.0000
32
10
Limes­
juice
1.000000
1.110
1.000
46
1.0000
33
10
Oranges­
juice­
concentrate
1.000000
3.700
1.000
47
1.0000
34
10
Oranges­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
35
10
Oranges­
peel
1.000000
1.270
1.000
42
1.0000
36
10
Oranges­
juice
1.000000
1.000
1.000
47
1.0000
37
10
Tangelos
1.000000
1.000
1.000
45
1.0000
38
10
Tangerines
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
42
1.0000
39
10
Tangerines­
juice
1.000000
1.280
1.000
46
1.0000
40
14
Almonds
1.000000
1.000
1.000
68
1.0000
43
14
Chestnuts
1.000000
1.000
1.000
69
1.0000
44
14
Filberts
(hazelnuts)
1.000000
1.000
1.000
70
1.0000
48
14
Walnuts
1.000000
1.000
1.000
72
1.0000
50
O
Pistachio
nuts
1.000000
1.000
1.000
83
1.0000
52
11
Apples
11­
Uncooked
1.000000
1.000
1.000
48
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
48
1.0000
13­
Baked
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
102
1.000000
1.000
1.000
48
1.0000
14­
Boiled
1.000000
1.000
1.000
48
1.0000
15­
Fried
1.000000
1.000
1.000
48
1.0000
18­
Dried
0.009000
1.000
1.000
98
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
49
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
49
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
49
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
49
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
49
1.0000
53
11
Apples­
dried
1.000000
2.600
1.000
49
1.0000
54
11
Apples­
juice/
cider
1.000000
1.000
1.000
50
1.0000
55
11
Crabapples
1.000000
1.000
1.000
54
1.0000
56
11
Pears
11­
Uncooked
1.000000
1.000
1.000
51
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
51
1.0000
13­
Baked
1.000000
1.000
1.000
51
1.0000
14­
Boiled
1.000000
1.000
1.000
51
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
52
1.0000
57
11
Pears­
dried
1.000000
2.600
1.000
52
1.0000
58
11
Quinces
1.000000
1.000
1.000
53
1.0000
59
12
Apricots
11­
Uncooked
1.000000
1.000
1.000
56
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
56
1.0000
14­
Boiled
1.000000
1.000
1.000
56
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
55
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
55
1.0000
60
12
Apricots­
dried
1.000000
6.000
1.000
55
1.0000
61
12
Cherries
11­
Uncooked
1.000000
1.000
1.000
57
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
58
1.0000
13­
Baked
1.000000
1.000
1.000
58
1.0000
14­
Boiled
1.000000
1.000
1.000
58
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
58
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
58
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
58
1.0000
62
12
Cherries­
dried
1.000000
4.000
1.000
57
1.0000
63
12
Cherries­
juice
1.000000
1.500
1.000
58
1.0000
64
12
Nectarines
1.000000
1.000
1.000
59
1.0000
67
12
Plums
(damsons)
11­
Uncooked
1.000000
1.000
1.000
96
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
96
1.0000
31­
Canned:
NFS
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
103
1.000000
1.000
1.000
62
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
62
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
1.000
1.000
62
1.0000
68
12
Plums­
prunes
(dried)
1.000000
0.150
1.000
62
1.0000
69
12
Plums/
prune­
juice
1.000000
1.400
1.000
62
1.0000
72
O
Bananas
1.000000
1.000
1.000
75
1.0000
73
O
Bananas­
dried
1.000000
3.900
1.000
75
1.0000
81
11
Loquats
1.000000
1.000
1.000
53
1.0000
82
O
Olives
1.000000
1.000
1.000
80
1.0000
89
O
Pineapples­
peeled
fruit
11­
Uncooked
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
12­
Cooked:
NFS
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
13­
Baked
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
14­
Boiled
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
31­
Canned:
NFS
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
33­
Canned:
Baked
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
41­
Frozen:
NFS
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
90
O
Pineapples­
dried
1.000000
5.000
1.000
82
0.0250
95
0.4750
97
0.5000
91
O
Pineapples­
juice
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
94
O
Plantains­
ripe
1.000000
1.000
1.000
75
1.0000
123
19A
Dill
0.004000
1.000
1.000
126
1AB
Horseradish
1.000000
1.000
1.000
3
1.0000
139
8
Paprika
1.000000
1.000
1.000
30
1.0000
141
9A
Melons­
cantaloupes­
juice
1.000000
1.000
1.000
36
1.0000
142
9A
Melons­
cantaloupes­
pulp
1.000000
1.000
1.000
36
1.0000
143
9A
Casabas
1.000000
1.000
1.000
35
1.0000
144
9A
Crenshaws
1.000000
1.000
1.000
35
1.0000
145
9A
Melons­
honeydew
1.000000
1.000
1.000
37
1.0000
146
9A
Melons­
persian
1.000000
1.000
1.000
35
1.0000
147
9A
Watermelon
1.000000
1.000
1.000
38
1.0000
148
9B
Cucumbers
1.000000
1.000
1.000
34
1.0000
149
9B
Pumpkin
1.000000
1.000
1.000
39
1.0000
150
9B
Squash­
summer
1.000000
1.000
1.000
41
1.0000
151
9B
Squash­
winter
1.000000
1.000
1.000
40
1.0000
152
9B
Bitter
melon
1.000000
1.000
1.000
35
1.0000
154
8
Eggplant
1.000000
1.000
1.000
29
1.0000
155
8
Peppers­
sweet(
garden)
1.000000
1.000
1.000
31
1.0000
156
8
Peppers­
chilli
incl
jalapeno
1.000000
1.000
1.000
30
1.0000
157
8
Peppers­
other
1.000000
1.000
1.000
30
1.0000
158
8
Pimientos
1.000000
1.000
1.000
30
1.0000
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
104
159
8
Tomatoes­
whole
11­
Uncooked
1.000000
1.000
1.000
33
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
33
1.0000
13­
Baked
1.000000
1.000
1.000
33
1.0000
14­
Boiled
1.000000
1.000
1.000
33
1.0000
15­
Fried
1.000000
1.000
1.000
33
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
32
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
32
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
32
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
32
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
32
1.0000
160
8
Tomatoes­
juice
1.000000
0.540
1.000
32
1.0000
161
8
Tomatoes­
puree
1.000000
0.650
1.000
32
1.0000
162
8
Tomatoes­
paste
1.000000
0.650
1.000
32
1.0000
163
8
Tomatoes­
catsup
1.000000
0.650
1.000
32
1.0000
165
2
Beets­
garden­
tops(
greens)
1.000000
1.000
1.000
8
1.0000
166
4B
Celery
1.000000
1.000
1.000
11
1.0000
168
5A
Broccoli
1.000000
1.000
1.000
17
1.0000
169
5A
Brussels
sprouts
1.000000
1.000
1.000
18
1.0000
170
5A
Cabbage­
green
and
red
11­
Uncooked
1.000000
0.250
1.000
19
1.0000
12­
Cooked:
NFS
1.000000
0.025
1.000
19
1.0000
13­
Baked
1.000000
0.025
1.000
19
1.0000
14­
Boiled
1.000000
0.025
1.000
19
1.0000
15­
Fried
1.000000
0.025
1.000
19
1.0000
31­
Canned:
NFS
1.000000
0.250
1.000
19
1.0000
32­
Canned:
Cooked
1.000000
0.025
1.000
19
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
0.025
1.000
19
1.0000
171
5A
Cauliflower
1.000000
1.000
1.000
20
1.0000
172
5B
Collards
1.000000
1.000
1.000
21
1.0000
174
5B
Kale
1.000000
1.000
1.000
22
1.0000
175
5A
Kohlrabi
1.000000
1.000
1.000
23
1.0000
176
4A
Lettuce­
leafy
varieties
1.000000
1.000
1.000
15
1.0000
177
4A
Dandelion­
greens
1.000000
1.000
1.000
12
1.0000
178
4A
Endive­
curley
and
escarole
1.000000
1.000
1.000
15
1.0000
182
4A
Lettuce­
unspecified
1.000000
1.000
1.000
14
1.0000
183
5B
Mustard
greens
1.000000
1.000
1.000
22
1.0000
184
4A
Parsley
1.000000
1.000
1.000
12
1.0000
185
4B
Rhubarb
1.000000
1.000
1.000
16
1.0000
186
4A
Spinach
11­
Uncooked
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
105
1.000000
1.000
1.000
12
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
12
1.0000
13­
Baked
0.000000
1.000
1.000
14­
Boiled
1.000000
1.000
1.000
12
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
13
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
13
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
13
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
12
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
12
1.0000
187
4B
Swiss
chard
1.000000
1.000
1.000
16
1.0000
188
2
Turnips­
tops
1.000000
1.000
1.000
10
1.0000
192
4A
Lettuce­
head
varieties
1.000000
1.000
1.000
14
1.0000
195
O
Grapes­
leaves
1.000000
1.000
1.000
77
1.0000
197
1AB
Beets­
garden­
roots
1.000000
1.000
1.000
1
1.0000
198
1AB
Carrots
1.000000
1.000
1.000
2
1.0000
207
1C
Potatoes/
white­
whole
11­
Uncooked
1.000000
1.000
1.000
4
1.0000
12­
Cooked:
NFS
1.000000
0.040
1.000
4
1.0000
13­
Baked
1.000000
1.200
1.000
4
1.0000
14­
Boiled
1.000000
2.500
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
4
1.0000
208
1C
Potatoes/
white­
unspecified
1.000000
1.000
1.000
4
1.0000
209
1C
Potatoes/
white­
peeled
11­
Uncooked
0.000000
1.000
1.000
12­
Cooked:
NFS
1.000000
1.000
1.000
4
1.0000
13­
Baked
1.000000
1.200
1.000
4
1.0000
14­
Boiled
1.000000
2.500
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
31­
Canned:
NFS
0.000000
1.000
1.000
32­
Canned:
Cooked
1.000000
1.000
1.000
4
1.0000
34­
Canned:
Boiled
1.000000
2.500
1.000
4
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
4
1.0000
43­
Frozen:
Baked
1.000000
1.200
1.000
4
1.0000
45­
Frozen:
Fried
1.000000
0.040
1.000
4
1.0000
210
1C
Potatoes/
white­
dry
0.000357
0.020
1.000
211
1C
Potatoes/
white­
peel
only
13­
Baked
1.000000
1.200
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
212
1AB
Radishes­
roots
1.000000
1.000
1.000
5
1.0000
213
2
Radishes­
tops
1.000000
1.000
1.000
9
1.0000
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
106
214
1AB
Rutabagas­
roots
1.000000
1.000
1.000
6
1.0000
215
2
Rutabagas­
tops
1.000000
1.000
1.000
10
1.0000
216
1AB
Salsify(
oyster
plant)
1.000000
1.000
1.000
3
1.0000
218
1CD
Sweet
potatoes
(incl
yams)
1.000000
1.000
1.000
7
1.0000
219
1AB
Turnips­
roots
1.000000
1.000
1.000
6
1.0000
220
1AB
Parsnips
1.000000
1.000
1.000
3
1.0000
227
6C
Beans­
dry­
great
northern
0.002000
1.000
1.000
228
6C
Beans­
dry­
kidney
0.002000
1.000
1.000
229
6C
Beans­
dry­
lima
0.002000
1.000
1.000
230
6C
Beans­
dry­
navy
(pea)
0.002000
1.000
1.000
231
6C
Beans­
dry­
other
0.002000
1.000
1.000
232
6C
Beans­
dry­
pinto
0.002000
1.000
1.000
233
6B
Beans­
succulent­
lima
1.000000
1.000
1.000
26
1.0000
234
6A
Beans­
succulent­
green
11­
Uncooked
1.000000
1.000
1.000
24
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
24
1.0000
14­
Boiled
1.000000
1.000
1.000
24
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
25
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
25
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
25
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
25
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
25
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
1.000
1.000
25
1.0000
235
6A
Beans­
succulent­
other
1.000000
1.000
1.000
25
1.0000
236
6A
Beans­
succulent­
yellow/
wax
14­
Boiled
1.000000
1.000
1.000
24
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
25
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
25
1.0000
237
15
Corn/
pop
0.000100
1.000
1.000
238
15
Corn/
sweet
1.000000
1.000
1.000
73
1.0000
240
6C
Peas
(garden)­
dry
0.013000
0.045
1.000
241
6AB
Peas
(garden)­
green
11­
Uncooked
1.000000
1.000
1.000
27
1.0000
12­
Cooked:
NFS
1.000000
0.150
1.000
27
1.0000
13­
Baked
1.000000
0.150
1.000
27
1.0000
14­
Boiled
1.000000
0.150
1.000
27
1.0000
15­
Fried
1.000000
0.150
1.000
27
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
28
1.0000
32­
Canned:
Cooked
1.000000
0.150
1.000
28
1.0000
34­
Canned:
Boiled
1.000000
0.150
1.000
28
1.0000
42­
Frozen:
Cooked
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
107
1.000000
0.150
1.000
28
1.0000
44­
Frozen:
Boiled
1.000000
0.150
1.000
28
1.0000
45­
Frozen:
Fried
1.000000
0.150
1.000
28
1.0000
243
6C
Lentils
0.002000
1.000
1.000
244
6C
Mung
beans
(sprouts)
0.002000
1.000
1.000
245
O
Okra
12­
Cooked:
NFS
1.000000
0.180
1.000
79
1.0000
14­
Boiled
1.000000
0.050
1.000
79
1.0000
15­
Fried
1.000000
0.180
1.000
79
1.0000
32­
Canned:
Cooked
1.000000
0.180
1.000
79
1.0000
42­
Frozen:
Cooked
1.000000
0.180
1.000
79
1.0000
44­
Frozen:
Boiled
1.000000
0.050
1.000
79
1.0000
249
6C
Beans­
dry­
broadbeans
0.002000
1.000
1.000
250
6B
Beans­
succulent­
broadbeans
1.000000
1.000
1.000
24
1.0000
251
6C
Beans­
dry­
pigeon
beans
0.002000
1.000
1.000
253
6
Beans­
unspecified
1.000000
1.000
1.000
24
1.0000
255
6A
Soybeans­
sprouted
seeds
0.000015
0.330
1.000
99
1.0000
256
O
Beans­
dry­
hyacinth
0.002000
1.000
1.000
257
O
Beans­
succulent­
hyacinth
1.000000
1.000
1.000
24
1.0000
258
6C
Beans­
dry­
blackeye
peas/
cowpea
0.002000
1.000
1.000
259
6C
Beans­
dry­
garbanzo/
chick
pea
0.002000
1.000
1.000
260
O
Asparagus
1.000000
1.000
1.000
74
1.0000
266
15
Corn
grain­
endosperm
0.000100
1.000
1.000
267
15
Corn
grain­
bran
0.000100
1.000
1.000
268
15
Corn
grain/
sugar/
hfcs
0.000100
1.500
1.000
270
15
Rice­
rough
(brown)
0.074000
1.000
1.000
271
15
Rice­
milled
(white)
0.074000
0.030
1.000
275
15
Sorghum
(including
milo)
0.000015
1.000
1.000
100
1.0000
276
15
Wheat­
rough
0.000015
1.000
1.000
100
1.0000
277
15
Wheat­
germ
0.000015
1.000
1.000
278
15
Wheat­
bran
0.000015
1.000
1.000
279
15
Wheat­
flour
0.000015
1.000
1.000
280
15
Millet
0.000015
1.000
1.000
100
1.0000
282
1A
Sugar­
beet
0.000400
0.040
1.000
287
6C
Guar
beans
1.000000
1.000
1.000
24
1.0000
289
15
Corn
grain­
oil
0.000100
0.250
1.000
292
O
Flax
seed
0.000100
1.000
1.000
293
O
Peanuts­
oil
0.000600
0.290
1.000
297
6A
Soybeans­
oil
0.000015
0.010
1.000
298
O
Sunflower­
oil
0.000400
0.670
1.000
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
108
300
O
Olive
oil
0.077000
0.810
1.000
303
6A
Soybean­
other
0.000015
1.000
1.000
99
1.0000
304
6A
Soybeans­
mature
seeds
dry
0.000015
1.000
1.000
99
1.0000
305
6A
Soybeans­
flour
(full
fat)
0.000015
1.000
1.000
306
6A
Soybeans­
flour
(low
fat)
0.000015
1.000
1.000
307
6A
Soybeans­
flour
(defatted)
0.000015
1.000
1.000
315
O
Grapes­
wine
and
sherry
1.000000
1.000
1.000
77
1.0000
318
D
Milk­
nonfat
solids
0.030000
1.000
1.000
86
1.0000
319
D
Milk­
fat
solids
0.030000
1.000
1.000
86
1.0000
320
D
Milk
sugar
(lactose)
0.030000
1.000
1.000
86
1.0000
321
M
Beef­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
322
M
Beef­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
323
M
Beef­
dried
0.907000
1.920
1.000
86
1.0000
324
M
Beef­
fat
w/
o
bones
0.368000
1.000
1.000
86
1.0000
325
M
Beef­
kidney
3.675000
1.000
1.000
88
1.0000
326
M
Beef­
liver
1.390000
1.000
1.000
87
1.0000
327
M
Beef­
lean
(fat/
free)
w/
o
bones
0.907000
1.000
1.000
86
1.0000
328
M
Goat­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
329
M
Goat­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
330
M
Goat­
fat
w/
o
bone
0.368000
1.000
1.000
86
1.0000
331
M
Goat­
kidney
3.675000
1.000
1.000
88
1.0000
332
M
Goat­
liver
1.390000
1.000
1.000
87
1.0000
333
M
Goat­
lean
(fat/
free)
w/
o
bone
0.907000
1.000
1.000
86
1.0000
336
M
Sheep­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
337
M
Sheep­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
338
M
Sheep­
fat
w/
o
bone
0.368000
1.000
1.000
86
1.0000
339
M
Sheep­
kidney
3.675000
1.000
1.000
88
1.0000
340
M
Sheep­
liver
1.390000
1.000
1.000
87
1.0000
341
M
Sheep­
lean
(fat
free)
w/
o
bone
0.907000
1.000
1.000
86
1.0000
342
M
Pork­
meat
byproducts
0.260000
1.000
1.000
92
1.0000
343
M
Pork­
other
organ
meats
0.260000
1.000
1.000
92
1.0000
344
M
Pork­
fat
w/
o
bone
0.026000
1.000
1.000
90
1.0000
345
M
Pork­
kidney
0.260000
1.000
1.000
92
1.0000
346
M
Pork­
liver
0.100000
1.000
1.000
91
1.0000
347
M
Pork­
lean
(fat
free)
w/
o
bone
0.065000
1.000
1.000
89
1.0000
349
F
Fish­
shellfish
0.250000
1.000
1.000
377
11
Apples­
juice­
concentrate
1.000000
3.000
1.000
50
1.0000
378
O
Bananas­
juice
1.000000
1.000
1.000
75
1.0000
379
1A
Sugar­
beet­
molasses
0.000400
0.040
1.000
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
109
380
13A
Blackberries­
juice
1.000000
1.000
1.000
63
1.0000
383
5B
Cabbage­
savoy
12­
Cooked:
NFS
1.000000
0.025
1.000
19
1.0000
384
4B
Celery
juice
1.000000
1.000
1.000
11
1.0000
388
15
Corn
grain/
sugar­
molasses
0.000100
1.500
1.000
389
O
Cranberries­
juice­
concentrate
1.000000
3.300
1.000
76
1.0000
392
O
Grapes­
juice­
concentrate
1.000000
3.000
1.000
78
1.0000
398
D
Milk­
based
water
0.030000
1.000
1.000
86
1.0000
403
O
Peanuts­
butter
0.000600
1.890
1.000
404
11
Pears­
juice
1.000000
0.370
1.000
52
1.0000
405
6B
Peas­
succulent/
blackeye/
cowpea
12­
Cooked:
NFS
1.000000
0.150
1.000
27
1.0000
14­
Boiled
1.000000
0.150
1.000
27
1.0000
32­
Canned:
Cooked
1.000000
0.150
1.000
28
1.0000
42­
Frozen:
Cooked
1.000000
0.150
1.000
28
1.0000
406
O
Pineapples­
juice­
concentrate
1.000000
2.000
1.000
82
0.0250
95
0.4750
97
0.5000
407
1AB
Radishes­
japanese
(daiken)
1.000000
1.000
1.000
5
1.0000
408
15
Rice­
bran
0.074000
0.400
1.000
410
12
Apricot
juice
1.000000
1.000
1.000
55
1.0000
413
6A
Snowpeas
11­
Uncooked
1.000000
1.000
1.000
27
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
27
1.0000
14­
Boiled
1.000000
1.000
1.000
27
1.0000
15­
Fried
1.000000
1.000
1.000
27
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
28
1.0000
415
9B
Squash­
spaghetti
1.000000
1.000
1.000
40
1.0000
416
O
Strawberries­
juice
1.000000
1.000
1.000
84
1.0000
417
O
Sunflower­
seeds
1.000000
1.000
1.000
85
1.0000
420
10
Tangerines­
juice­
concentrate
1.000000
4.080
1.000
46
1.0000
423
8
Tomatoes­
dried
1.000000
0.520
1.000
32
1.0000
424
M
Veal­
fat
w/
o
bones
0.368000
1.000
1.000
86
1.0000
425
M
Veal­
lean
(fat
free)
w/
o
bones
0.907000
1.000
1.000
86
1.0000
426
M
Veal­
kidney
3.675000
1.000
1.000
88
1.0000
427
M
Veal­
liver
1.390000
1.000
1.000
87
1.0000
428
M
Veal­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
429
M
Veal­
dried
0.907000
1.920
1.000
86
1.0000
430
M
Veal­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
431
14
Walnut
oil
0.005400
1.000
1.000
436
9A
Watermelon­
juice
1.000000
1.000
1.000
38
1.0000
437
15
Wheat­
germ
oil
0.000015
1.000
1.000
439
9B
Wintermelon
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
110
1.000000
1.000
1.000
35
1.0000
441
10
Grapefruit­
juice­
concentrate
1.000000
4.580
1.000
43
1.0000
442
10
Lemons­
juice­
concentrate
1.000000
6.330
1.000
44
1.0000
443
10
Limes­
juice­
concentrate
1.000000
3.330
1.000
46
1.0000
448
10
Grapefruit
peel
1.000000
1.000
1.000
42
1.0000
480
O
Plantains­
green
1.000000
1.000
1.000
75
1.0000
481
O
Plantains­
dried
1.000000
3.900
1.000
75
1.0000
940
O
Peanuts­
hulled
0.000600
1.000
1.000
Attachment
6
Acute
Dietary
Exposure
Analysis
:
Excluding
Peaches
111
Results
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
ACUTE
Analysis
for
CARBARYL
(1989­
92
data)
Residue
file:
$$$
10carbarylfinal9
no
peaches.
RS7
Adjustment
factor
#2
NOT
used.
Analysis
Date:
04­
04­
2002/
15:
35:
25
Residue
file
dated:
04­
03­
2002/
14:
28:
13/
8
Daily
totals
for
food
and
foodform
consumption
used.
MC
iterations
=
1000
MC
list
in
residue
file
MC
seed
=
10
Run
Comment:
""
===============================================================================

Summary
calculations
(per
capita):

95th
Percentile
99th
Percentile
99.9th
Percentile
Exposure
%
aRfD
Exposure
%
aRfD
Exposure
%
aRfD
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­

U.
S.
Population:
0.000485
4.85
0.001322
13.22
0.005451
54.51
All
infants:
0.000670
6.70
0.002971
29.71
0.007188
71.88
Nursing
infants
(<
1
yr
old):
0.000267
2.67
0.000941
9.41
0.006452
64.52
Non­
nursing
infants
(<
1
yr
old):
0.000890
8.90
0.003260
32.60
0.007493
74.93
Children
1­
6
yrs:
0.001278
12.78
0.002381
23.81
0.010164
101.64
Children
7­
12
yrs:
0.000703
7.03
0.001496
14.96
0.008243
82.43
Females
13+
(preg/
not
nursing):
0.000431
4.31
0.000913
9.13
0.006439
64.39
Females
13+
(nursing):
0.000470
4.70
0.001469
14.69
0.008557
85.57
Females
13­
19
(not
preg
or
nursing):
0.000328
3.28
0.000789
7.89
0.004096
40.96
Females
20+
(not
preg
or
nursing):
0.000286
2.86
0.000927
9.27
0.004597
45.97
Females
13­
50
yrs:
0.000309
3.09
0.000890
8.90
0.004262
42.62
Males
13­
19
yrs:
0.000420
4.20
0.000865
8.65
0.003535
35.35
Males
20+
yrs:
0.000309
3.09
0.000889
8.89
0.003949
39.49
Seniors
55+:
0.000290
2.90
0.000985
9.85
0.005456
54.56
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
112
Residue
File
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
Acute
analysis
for
CARBARYL
Residue
file
name:
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10carbarylfinal9
no
apples.
RS7
Analysis
Date
04­
15­
2002
Residue
file
dated:
04­
04­
2002/
15:
38:
36/
8
Reference
dose
(aRfD)
=
0.01
mg/
kg
bw/
day
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

RDL
indices
and
parameters
for
Monte
Carlo
Analysis:
Index
Dist
Parameter
#1
Param
#2
Param
#3
Comment
#
Code
­­­­­
­­­­
­­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­

1
6
Gardenbeet.
rdf
2
6
Carrot.
rdf
3
6
chic
hors
parsnip
salsify.
rdf
4
6
Potato.
rdf
5
6
radishes.
rdf
6
6
Turnip.
rdf
7
6
sweetpotato.
rdf
8
6
topsgardenbeet.
rdf
9
6
topsradish.
rdf
10
6
Topsturnip.
rdf
11
6
celery.
rdf
12
6
spinach.
rdf
13
6
cannedspinach.
rdf
14
6
lettucehd.
rdf
15
6
lettuceleaf.
rdf
16
6
rhubarb.
rdf
17
6
broccoli.
rdf
18
6
brusselssprouts.
rdf
19
6
cabbage.
rdf
20
6
cauliflower.
rdf
21
6
collards.
rdf
22
6
mustards.
rdf
23
6
kohrabi.
rdf
24
6
beanssucculentfresh.
rdf
25
6
beanssucculentprocessed.
rdf
26
6
beanslima.
rdf
27
6
Peasfresh.
rdf
28
6
Peasprocessed.
rdf
29
6
alleggplant.
rdf
30
6
peppersnonbell.
rdf
31
6
allsweetpepper.
rdf
32
6
tomatoesPB.
rdf
33
6
tomatoesNB.
rdf
34
6
allcucumber.
rdf
35
6
melon.
rdf
36
6
cantaloupe.
rdf
37
6
honeydew.
rdf
38
6
allwatermelon.
rdf
39
6
pumpkin.
rdf
40
6
wintersquash.
rdf
41
6
allsummersquash.
rdf
42
6
citrus.
rdf
43
6
grapefruitjuice.
rdf
44
6
lemonjuice.
rdf
45
6
orangesdecomp.
rdf
46
6
limejuice.
rdf
47
6
orangejuice.
rdf
48
6
appledecomp.
rdf
49
6
apple.
rdf
50
6
applejuice.
rdf
51
6
peardecomp.
rdf
52
6
pear.
rdf
53
6
quince.
rdf
54
6
crabapple.
rdf
55
6
apricot.
rdf
56
6
Apricotss.
rdf
57
6
allsweetcherries.
rdf
58
6
alltartcherries.
rdf
59
6
nectarine.
rdf
60
6
peachSS.
rdf
61
6
Peach.
rdf
62
6
plum2.
rdf
63
6
blackberries.
rdf
64
6
allblueberry.
rdf
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
113
65
6
boysenberry.
rdf
66
6
currant.
rdf
67
6
allraspberries.
rdf
68
6
almonds.
rdf
69
6
chestnut.
rdf
70
6
filbert.
rdf
71
6
pecan.
rdf
72
6
walnut.
rdf
73
6
corn.
rdf
74
6
allasparagus.
rdf
75
6
banana.
rdf
76
6
allcranberry.
rdf
77
6
grapes.
rdf
78
6
grapejuice.
rdf
79
6
okra.
rdf
80
6
olives.
rdf
81
6
pineappledecomp.
rdf
82
6
pineapplemexico.
rdf
83
6
pistachio.
rdf
84
6
strawberrypdp.
rdf
85
6
sunflower.
rdf
86
6
milk2.
rdf
87
6
ruminantliver2.
rdf
88
6
ruminantkidney2.
rdf
89
6
swinemeat2.
rdf
90
6
swinefat2.
rdf
91
6
swineliver2.
rdf
92
6
swinekidney2.
rdf
93
6
poultry.
rdf
94
6
eggs.
rdf
95
6
pineappleother.
rdf
96
6
Plumdecomp.
rdf
97
6
pineappledomestic.
rdf
98
6
appledried.
rdf
99
6
soybean.
rdf
100
6
wheat.
rdf
Food
Crop
Food
Def
Res
Adj.
Factors
­­­­­­­
RDL
Indices
and
Ratios­­­­­­­

Code
Grp
Name
(ppm)
#1
#2
I#
1
Ratio#
1
I#
2
Ratio#
2
I#
3
Ratio#
3
­­­­
­­­­
­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
­­­
­­­­­­­
­­­
­­­­­­­
­­­
­­­­­­

1
13A
Blackberries
1.000000
1.000
1.000
63
1.0000
2
13A
Boysenberries
1.000000
1.000
1.000
65
1.0000
3
13A
Dewberries
1.000000
1.000
1.000
65
1.0000
4
13A
Loganberries
1.000000
1.000
1.000
65
1.0000
5
13A
Raspberries
1.000000
1.000
1.000
67
1.0000
6
13A
Youngberries
1.000000
1.000
1.000
65
1.0000
7
13B
Blueberries
1.000000
1.000
1.000
64
1.0000
8
O
Cranberries
1.000000
1.000
1.000
76
1.0000
9
O
Cranberries­
juice
1.000000
1.100
1.000
76
1.0000
10
13B
Currants
1.000000
1.000
1.000
66
1.0000
11
13B
Elderberries
1.000000
1.000
1.000
66
1.0000
12
13B
Gooseberries
1.000000
1.000
1.000
66
1.0000
13
O
Grapes
1.000000
1.000
1.000
77
1.0000
14
O
Grapes­
raisins
11­
Uncooked
1.000000
2.170
1.000
77
1.0000
12­
Cooked:
NFS
1.000000
1.370
1.000
77
1.0000
13­
Baked
1.000000
1.370
1.000
77
1.0000
14­
Boiled
1.000000
1.370
1.000
77
1.0000
18­
Dried
1.000000
1.370
1.000
77
1.0000
42­
Frozen:
Cooked
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
114
1.000000
1.370
1.000
77
1.0000
15
O
Grapes­
juice
1.000000
1.000
1.000
78
1.0000
16
13B
Huckleberries
1.000000
1.000
1.000
66
1.0000
17
O
Strawberries
1.000000
1.000
1.000
84
1.0000
20
10
Citrus
citron
1.000000
1.000
1.000
42
1.0000
22
10
Grapefruit­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
14­
Boiled
0.000000
1.000
1.000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
23
10
Grapefruit­
juice
1.000000
1.170
1.000
43
1.0000
24
10
Kumquats
1.000000
1.000
1.000
42
1.0000
26
10
Lemons­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
27
10
Lemons­
peel
1.000000
1.190
1.000
42
1.0000
28
10
Lemons­
juice
1.000000
1.110
1.000
44
1.0000
30
10
Limes­
peeled
fruit
1.000000
1.000
1.000
45
1.0000
31
10
Limes­
peel
1.000000
1.270
1.000
42
1.0000
32
10
Limes­
juice
1.000000
1.110
1.000
46
1.0000
33
10
Oranges­
juice­
concentrate
1.000000
3.700
1.000
47
1.0000
34
10
Oranges­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
35
10
Oranges­
peel
1.000000
1.270
1.000
42
1.0000
36
10
Oranges­
juice
1.000000
1.000
1.000
47
1.0000
37
10
Tangelos
1.000000
1.000
1.000
45
1.0000
38
10
Tangerines
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
42
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
42
1.0000
39
10
Tangerines­
juice
1.000000
1.280
1.000
46
1.0000
40
14
Almonds
1.000000
1.000
1.000
68
1.0000
43
14
Chestnuts
1.000000
1.000
1.000
69
1.0000
44
14
Filberts
(hazelnuts)
1.000000
1.000
1.000
70
1.0000
48
14
Walnuts
1.000000
1.000
1.000
72
1.0000
50
O
Pistachio
nuts
1.000000
1.000
1.000
83
1.0000
55
11
Crabapples
1.000000
1.000
1.000
54
1.0000
56
11
Pears
11­
Uncooked
1.000000
1.000
1.000
51
1.0000
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
115
12­
Cooked:
NFS
1.000000
1.000
1.000
51
1.0000
13­
Baked
1.000000
1.000
1.000
51
1.0000
14­
Boiled
1.000000
1.000
1.000
51
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
52
1.0000
57
11
Pears­
dried
1.000000
2.600
1.000
52
1.0000
58
11
Quinces
1.000000
1.000
1.000
53
1.0000
59
12
Apricots
11­
Uncooked
1.000000
1.000
1.000
56
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
56
1.0000
14­
Boiled
1.000000
1.000
1.000
56
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
55
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
55
1.0000
60
12
Apricots­
dried
1.000000
6.000
1.000
55
1.0000
61
12
Cherries
11­
Uncooked
1.000000
1.000
1.000
57
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
58
1.0000
13­
Baked
1.000000
1.000
1.000
58
1.0000
14­
Boiled
1.000000
1.000
1.000
58
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
58
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
58
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
58
1.0000
62
12
Cherries­
dried
1.000000
4.000
1.000
57
1.0000
63
12
Cherries­
juice
1.000000
1.500
1.000
58
1.0000
64
12
Nectarines
1.000000
1.000
1.000
59
1.0000
65
12
Peaches
11­
Uncooked
1.000000
1.000
1.000
60
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
60
1.0000
13­
Baked
1.000000
1.000
1.000
60
1.0000
14­
Boiled
1.000000
1.000
1.000
60
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
61
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
61
1.0000
66
12
Peaches­
dried
1.000000
7.000
1.000
61
1.0000
67
12
Plums
(damsons)
11­
Uncooked
1.000000
1.000
1.000
96
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
96
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
62
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
62
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
1.000
1.000
62
1.0000
68
12
Plums­
prunes
(dried)
1.000000
0.150
1.000
62
1.0000
69
12
Plums/
prune­
juice
1.000000
1.400
1.000
62
1.0000
72
O
Bananas
1.000000
1.000
1.000
75
1.0000
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
116
73
O
Bananas­
dried
1.000000
3.900
1.000
75
1.0000
81
11
Loquats
1.000000
1.000
1.000
53
1.0000
82
O
Olives
1.000000
1.000
1.000
80
1.0000
89
O
Pineapples­
peeled
fruit
11­
Uncooked
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
12­
Cooked:
NFS
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
13­
Baked
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
14­
Boiled
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
31­
Canned:
NFS
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
33­
Canned:
Baked
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
41­
Frozen:
NFS
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
90
O
Pineapples­
dried
1.000000
5.000
1.000
82
0.0250
95
0.4750
97
0.5000
91
O
Pineapples­
juice
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
94
O
Plantains­
ripe
1.000000
1.000
1.000
75
1.0000
123
19A
Dill
0.004000
1.000
1.000
126
1AB
Horseradish
1.000000
1.000
1.000
3
1.0000
139
8
Paprika
1.000000
1.000
1.000
30
1.0000
141
9A
Melons­
cantaloupes­
juice
1.000000
1.000
1.000
36
1.0000
142
9A
Melons­
cantaloupes­
pulp
1.000000
1.000
1.000
36
1.0000
143
9A
Casabas
1.000000
1.000
1.000
35
1.0000
144
9A
Crenshaws
1.000000
1.000
1.000
35
1.0000
145
9A
Melons­
honeydew
1.000000
1.000
1.000
37
1.0000
146
9A
Melons­
persian
1.000000
1.000
1.000
35
1.0000
147
9A
Watermelon
1.000000
1.000
1.000
38
1.0000
148
9B
Cucumbers
1.000000
1.000
1.000
34
1.0000
149
9B
Pumpkin
1.000000
1.000
1.000
39
1.0000
150
9B
Squash­
summer
1.000000
1.000
1.000
41
1.0000
151
9B
Squash­
winter
1.000000
1.000
1.000
40
1.0000
152
9B
Bitter
melon
1.000000
1.000
1.000
35
1.0000
154
8
Eggplant
1.000000
1.000
1.000
29
1.0000
155
8
Peppers­
sweet(
garden)
1.000000
1.000
1.000
31
1.0000
156
8
Peppers­
chilli
incl
jalapeno
1.000000
1.000
1.000
30
1.0000
157
8
Peppers­
other
1.000000
1.000
1.000
30
1.0000
158
8
Pimientos
1.000000
1.000
1.000
30
1.0000
159
8
Tomatoes­
whole
11­
Uncooked
1.000000
1.000
1.000
33
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
33
1.0000
13­
Baked
1.000000
1.000
1.000
33
1.0000
14­
Boiled
1.000000
1.000
1.000
33
1.0000
15­
Fried
1.000000
1.000
1.000
33
1.0000
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
117
31­
Canned:
NFS
1.000000
1.000
1.000
32
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
32
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
32
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
32
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
32
1.0000
160
8
Tomatoes­
juice
1.000000
0.540
1.000
32
1.0000
161
8
Tomatoes­
puree
1.000000
0.650
1.000
32
1.0000
162
8
Tomatoes­
paste
1.000000
0.650
1.000
32
1.0000
163
8
Tomatoes­
catsup
1.000000
0.650
1.000
32
1.0000
165
2
Beets­
garden­
tops(
greens)
1.000000
1.000
1.000
8
1.0000
166
4B
Celery
1.000000
1.000
1.000
11
1.0000
168
5A
Broccoli
1.000000
1.000
1.000
17
1.0000
169
5A
Brussels
sprouts
1.000000
1.000
1.000
18
1.0000
170
5A
Cabbage­
green
and
red
11­
Uncooked
1.000000
0.250
1.000
19
1.0000
12­
Cooked:
NFS
1.000000
0.025
1.000
19
1.0000
13­
Baked
1.000000
0.025
1.000
19
1.0000
14­
Boiled
1.000000
0.025
1.000
19
1.0000
15­
Fried
1.000000
0.025
1.000
19
1.0000
31­
Canned:
NFS
1.000000
0.250
1.000
19
1.0000
32­
Canned:
Cooked
1.000000
0.025
1.000
19
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
0.025
1.000
19
1.0000
171
5A
Cauliflower
1.000000
1.000
1.000
20
1.0000
172
5B
Collards
1.000000
1.000
1.000
21
1.0000
174
5B
Kale
1.000000
1.000
1.000
22
1.0000
175
5A
Kohlrabi
1.000000
1.000
1.000
23
1.0000
176
4A
Lettuce­
leafy
varieties
1.000000
1.000
1.000
15
1.0000
177
4A
Dandelion­
greens
1.000000
1.000
1.000
12
1.0000
178
4A
Endive­
curley
and
escarole
1.000000
1.000
1.000
15
1.0000
182
4A
Lettuce­
unspecified
1.000000
1.000
1.000
14
1.0000
183
5B
Mustard
greens
1.000000
1.000
1.000
22
1.0000
184
4A
Parsley
1.000000
1.000
1.000
12
1.0000
185
4B
Rhubarb
1.000000
1.000
1.000
16
1.0000
186
4A
Spinach
11­
Uncooked
1.000000
1.000
1.000
12
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
12
1.0000
13­
Baked
0.000000
1.000
1.000
14­
Boiled
1.000000
1.000
1.000
12
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
13
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
13
1.0000
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
118
34­
Canned:
Boiled
1.000000
1.000
1.000
13
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
12
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
12
1.0000
187
4B
Swiss
chard
1.000000
1.000
1.000
16
1.0000
188
2
Turnips­
tops
1.000000
1.000
1.000
10
1.0000
192
4A
Lettuce­
head
varieties
1.000000
1.000
1.000
14
1.0000
195
O
Grapes­
leaves
1.000000
1.000
1.000
77
1.0000
197
1AB
Beets­
garden­
roots
1.000000
1.000
1.000
1
1.0000
198
1AB
Carrots
1.000000
1.000
1.000
2
1.0000
207
1C
Potatoes/
white­
whole
11­
Uncooked
1.000000
1.000
1.000
4
1.0000
12­
Cooked:
NFS
1.000000
0.040
1.000
4
1.0000
13­
Baked
1.000000
1.200
1.000
4
1.0000
14­
Boiled
1.000000
2.500
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
4
1.0000
208
1C
Potatoes/
white­
unspecified
1.000000
1.000
1.000
4
1.0000
209
1C
Potatoes/
white­
peeled
11­
Uncooked
0.000000
1.000
1.000
12­
Cooked:
NFS
1.000000
1.000
1.000
4
1.0000
13­
Baked
1.000000
1.200
1.000
4
1.0000
14­
Boiled
1.000000
2.500
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
31­
Canned:
NFS
0.000000
1.000
1.000
32­
Canned:
Cooked
1.000000
1.000
1.000
4
1.0000
34­
Canned:
Boiled
1.000000
2.500
1.000
4
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
4
1.0000
43­
Frozen:
Baked
1.000000
1.200
1.000
4
1.0000
45­
Frozen:
Fried
1.000000
0.040
1.000
4
1.0000
210
1C
Potatoes/
white­
dry
0.000357
0.020
1.000
211
1C
Potatoes/
white­
peel
only
13­
Baked
1.000000
1.200
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
212
1AB
Radishes­
roots
1.000000
1.000
1.000
5
1.0000
213
2
Radishes­
tops
1.000000
1.000
1.000
9
1.0000
214
1AB
Rutabagas­
roots
1.000000
1.000
1.000
6
1.0000
215
2
Rutabagas­
tops
1.000000
1.000
1.000
10
1.0000
216
1AB
Salsify(
oyster
plant)
1.000000
1.000
1.000
3
1.0000
218
1CD
Sweet
potatoes
(incl
yams)
1.000000
1.000
1.000
7
1.0000
219
1AB
Turnips­
roots
1.000000
1.000
1.000
6
1.0000
220
1AB
Parsnips
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
119
1.000000
1.000
1.000
3
1.0000
227
6C
Beans­
dry­
great
northern
0.002000
1.000
1.000
228
6C
Beans­
dry­
kidney
0.002000
1.000
1.000
229
6C
Beans­
dry­
lima
0.002000
1.000
1.000
230
6C
Beans­
dry­
navy
(pea)
0.002000
1.000
1.000
231
6C
Beans­
dry­
other
0.002000
1.000
1.000
232
6C
Beans­
dry­
pinto
0.002000
1.000
1.000
233
6B
Beans­
succulent­
lima
1.000000
1.000
1.000
26
1.0000
234
6A
Beans­
succulent­
green
11­
Uncooked
1.000000
1.000
1.000
24
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
24
1.0000
14­
Boiled
1.000000
1.000
1.000
24
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
25
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
25
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
25
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
25
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
25
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
1.000
1.000
25
1.0000
235
6A
Beans­
succulent­
other
1.000000
1.000
1.000
25
1.0000
236
6A
Beans­
succulent­
yellow/
wax
14­
Boiled
1.000000
1.000
1.000
24
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
25
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
25
1.0000
237
15
Corn/
pop
0.000100
1.000
1.000
238
15
Corn/
sweet
1.000000
1.000
1.000
73
1.0000
240
6C
Peas
(garden)­
dry
0.013000
0.045
1.000
241
6AB
Peas
(garden)­
green
11­
Uncooked
1.000000
1.000
1.000
27
1.0000
12­
Cooked:
NFS
1.000000
0.150
1.000
27
1.0000
13­
Baked
1.000000
0.150
1.000
27
1.0000
14­
Boiled
1.000000
0.150
1.000
27
1.0000
15­
Fried
1.000000
0.150
1.000
27
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
28
1.0000
32­
Canned:
Cooked
1.000000
0.150
1.000
28
1.0000
34­
Canned:
Boiled
1.000000
0.150
1.000
28
1.0000
42­
Frozen:
Cooked
1.000000
0.150
1.000
28
1.0000
44­
Frozen:
Boiled
1.000000
0.150
1.000
28
1.0000
45­
Frozen:
Fried
1.000000
0.150
1.000
28
1.0000
243
6C
Lentils
0.002000
1.000
1.000
244
6C
Mung
beans
(sprouts)
0.002000
1.000
1.000
245
O
Okra
12­
Cooked:
NFS
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
120
1.000000
0.180
1.000
79
1.0000
14­
Boiled
1.000000
0.050
1.000
79
1.0000
15­
Fried
1.000000
0.180
1.000
79
1.0000
32­
Canned:
Cooked
1.000000
0.180
1.000
79
1.0000
42­
Frozen:
Cooked
1.000000
0.180
1.000
79
1.0000
44­
Frozen:
Boiled
1.000000
0.050
1.000
79
1.0000
249
6C
Beans­
dry­
broadbeans
0.002000
1.000
1.000
250
6B
Beans­
succulent­
broadbeans
1.000000
1.000
1.000
24
1.0000
251
6C
Beans­
dry­
pigeon
beans
0.002000
1.000
1.000
253
6
Beans­
unspecified
1.000000
1.000
1.000
24
1.0000
255
6A
Soybeans­
sprouted
seeds
0.000015
0.330
1.000
99
1.0000
256
O
Beans­
dry­
hyacinth
0.002000
1.000
1.000
257
O
Beans­
succulent­
hyacinth
1.000000
1.000
1.000
24
1.0000
258
6C
Beans­
dry­
blackeye
peas/
cowpea
0.002000
1.000
1.000
259
6C
Beans­
dry­
garbanzo/
chick
pea
0.002000
1.000
1.000
260
O
Asparagus
1.000000
1.000
1.000
74
1.0000
266
15
Corn
grain­
endosperm
0.000100
1.000
1.000
267
15
Corn
grain­
bran
0.000100
1.000
1.000
268
15
Corn
grain/
sugar/
hfcs
0.000100
1.500
1.000
270
15
Rice­
rough
(brown)
0.074000
1.000
1.000
271
15
Rice­
milled
(white)
0.074000
0.030
1.000
275
15
Sorghum
(including
milo)
0.000015
1.000
1.000
100
1.0000
276
15
Wheat­
rough
0.000015
1.000
1.000
100
1.0000
277
15
Wheat­
germ
0.000015
1.000
1.000
278
15
Wheat­
bran
0.000015
1.000
1.000
279
15
Wheat­
flour
0.000015
1.000
1.000
280
15
Millet
0.000015
1.000
1.000
100
1.0000
282
1A
Sugar­
beet
0.000400
0.040
1.000
287
6C
Guar
beans
1.000000
1.000
1.000
24
1.0000
289
15
Corn
grain­
oil
0.000100
0.250
1.000
292
O
Flax
seed
0.000100
1.000
1.000
293
O
Peanuts­
oil
0.000600
0.290
1.000
297
6A
Soybeans­
oil
0.000015
0.010
1.000
298
O
Sunflower­
oil
0.000400
0.670
1.000
300
O
Olive
oil
0.077000
0.810
1.000
303
6A
Soybean­
other
0.000015
1.000
1.000
99
1.0000
304
6A
Soybeans­
mature
seeds
dry
0.000015
1.000
1.000
99
1.0000
305
6A
Soybeans­
flour
(full
fat)
0.000015
1.000
1.000
306
6A
Soybeans­
flour
(low
fat)
0.000015
1.000
1.000
307
6A
Soybeans­
flour
(defatted)
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
121
0.000015
1.000
1.000
315
O
Grapes­
wine
and
sherry
1.000000
1.000
1.000
77
1.0000
318
D
Milk­
nonfat
solids
0.030000
1.000
1.000
86
1.0000
319
D
Milk­
fat
solids
0.030000
1.000
1.000
86
1.0000
320
D
Milk
sugar
(lactose)
0.030000
1.000
1.000
86
1.0000
321
M
Beef­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
322
M
Beef­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
323
M
Beef­
dried
0.907000
1.920
1.000
86
1.0000
324
M
Beef­
fat
w/
o
bones
0.368000
1.000
1.000
86
1.0000
325
M
Beef­
kidney
3.675000
1.000
1.000
88
1.0000
326
M
Beef­
liver
1.390000
1.000
1.000
87
1.0000
327
M
Beef­
lean
(fat/
free)
w/
o
bones
0.907000
1.000
1.000
86
1.0000
328
M
Goat­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
329
M
Goat­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
330
M
Goat­
fat
w/
o
bone
0.368000
1.000
1.000
86
1.0000
331
M
Goat­
kidney
3.675000
1.000
1.000
88
1.0000
332
M
Goat­
liver
1.390000
1.000
1.000
87
1.0000
333
M
Goat­
lean
(fat/
free)
w/
o
bone
0.907000
1.000
1.000
86
1.0000
336
M
Sheep­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
337
M
Sheep­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
338
M
Sheep­
fat
w/
o
bone
0.368000
1.000
1.000
86
1.0000
339
M
Sheep­
kidney
3.675000
1.000
1.000
88
1.0000
340
M
Sheep­
liver
1.390000
1.000
1.000
87
1.0000
341
M
Sheep­
lean
(fat
free)
w/
o
bone
0.907000
1.000
1.000
86
1.0000
342
M
Pork­
meat
byproducts
0.260000
1.000
1.000
92
1.0000
343
M
Pork­
other
organ
meats
0.260000
1.000
1.000
92
1.0000
344
M
Pork­
fat
w/
o
bone
0.026000
1.000
1.000
90
1.0000
345
M
Pork­
kidney
0.260000
1.000
1.000
92
1.0000
346
M
Pork­
liver
0.100000
1.000
1.000
91
1.0000
347
M
Pork­
lean
(fat
free)
w/
o
bone
0.065000
1.000
1.000
89
1.0000
349
F
Fish­
shellfish
0.250000
1.000
1.000
378
O
Bananas­
juice
1.000000
1.000
1.000
75
1.0000
379
1A
Sugar­
beet­
molasses
0.000400
0.040
1.000
380
13A
Blackberries­
juice
1.000000
1.000
1.000
63
1.0000
383
5B
Cabbage­
savoy
12­
Cooked:
NFS
1.000000
0.025
1.000
19
1.0000
384
4B
Celery
juice
1.000000
1.000
1.000
11
1.0000
388
15
Corn
grain/
sugar­
molasses
0.000100
1.500
1.000
389
O
Cranberries­
juice­
concentrate
1.000000
3.300
1.000
76
1.0000
392
O
Grapes­
juice­
concentrate
1.000000
3.000
1.000
78
1.0000
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
122
398
D
Milk­
based
water
0.030000
1.000
1.000
86
1.0000
402
12
Peaches­
juice
1.000000
1.000
1.000
61
1.0000
403
O
Peanuts­
butter
0.000600
1.890
1.000
404
11
Pears­
juice
1.000000
0.370
1.000
52
1.0000
405
6B
Peas­
succulent/
blackeye/
cowpea
12­
Cooked:
NFS
1.000000
0.150
1.000
27
1.0000
14­
Boiled
1.000000
0.150
1.000
27
1.0000
32­
Canned:
Cooked
1.000000
0.150
1.000
28
1.0000
42­
Frozen:
Cooked
1.000000
0.150
1.000
28
1.0000
406
O
Pineapples­
juice­
concentrate
1.000000
2.000
1.000
82
0.0250
95
0.4750
97
0.5000
407
1AB
Radishes­
japanese
(daiken)
1.000000
1.000
1.000
5
1.0000
408
15
Rice­
bran
0.074000
0.400
1.000
410
12
Apricot
juice
1.000000
1.000
1.000
55
1.0000
413
6A
Snowpeas
11­
Uncooked
1.000000
1.000
1.000
27
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
27
1.0000
14­
Boiled
1.000000
1.000
1.000
27
1.0000
15­
Fried
1.000000
1.000
1.000
27
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
28
1.0000
415
9B
Squash­
spaghetti
1.000000
1.000
1.000
40
1.0000
416
O
Strawberries­
juice
1.000000
1.000
1.000
84
1.0000
417
O
Sunflower­
seeds
1.000000
1.000
1.000
85
1.0000
420
10
Tangerines­
juice­
concentrate
1.000000
4.080
1.000
46
1.0000
423
8
Tomatoes­
dried
1.000000
0.520
1.000
32
1.0000
424
M
Veal­
fat
w/
o
bones
0.368000
1.000
1.000
86
1.0000
425
M
Veal­
lean
(fat
free)
w/
o
bones
0.907000
1.000
1.000
86
1.0000
426
M
Veal­
kidney
3.675000
1.000
1.000
88
1.0000
427
M
Veal­
liver
1.390000
1.000
1.000
87
1.0000
428
M
Veal­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
429
M
Veal­
dried
0.907000
1.920
1.000
86
1.0000
430
M
Veal­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
431
14
Walnut
oil
0.005400
1.000
1.000
436
9A
Watermelon­
juice
1.000000
1.000
1.000
38
1.0000
437
15
Wheat­
germ
oil
0.000015
1.000
1.000
439
9B
Wintermelon
1.000000
1.000
1.000
35
1.0000
441
10
Grapefruit­
juice­
concentrate
1.000000
4.580
1.000
43
1.0000
442
10
Lemons­
juice­
concentrate
1.000000
6.330
1.000
44
1.0000
443
10
Limes­
juice­
concentrate
1.000000
3.330
1.000
46
1.0000
448
10
Grapefruit
peel
1.000000
1.000
1.000
42
1.0000
480
O
Plantains­
green
1.000000
1.000
1.000
75
1.0000
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
123
481
O
Plantains­
dried
1.000000
3.900
1.000
75
1.0000
940
O
Peanuts­
hulled
0.000600
1.000
1.000
Attachment
7.
Acute
Dietary
Exposure
Analysis:
Excluding
Apples
124
Results
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
ACUTE
Analysis
for
CARBARYL
(1989­
92
data)
Residue
file:
$$$
10carbarylfinal9
no
apples.
RS7
Adjustment
factor
#2
NOT
used.
Analysis
Date:
04­
04­
2002/
16:
22:
55
Residue
file
dated:
04­
04­
2002/
15:
38:
36/
8
Daily
totals
for
food
and
foodform
consumption
used.
MC
iterations
=
1000
MC
list
in
residue
file
MC
seed
=
10
Run
Comment:
""
===============================================================================

Summary
calculations
(per
capita):

95th
Percentile
99th
Percentile
99.9th
Percentile
Exposure
%
aRfD
Exposure
%
aRfD
Exposure
%
aRfD
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­

U.
S.
Population:
0.000456
4.56
0.001246
12.46
0.004943
49.43
All
infants:
0.000544
5.44
0.003111
31.11
0.011784
117.84
Nursing
infants
(<
1
yr
old):
0.000209
2.09
0.000780
7.80
0.007620
76.20
Non­
nursing
infants
(<
1
yr
old):
0.000774
7.74
0.003644
36.44
0.012798
127.98
Children
1­
6
yrs:
0.001205
12.05
0.002248
22.48
0.008201
82.01
Children
7­
12
yrs:
0.000672
6.72
0.001351
13.51
0.006867
68.67
Females
13+
(preg/
not
nursing):
0.000410
4.10
0.000788
7.88
0.004787
47.87
Females
13+
(nursing):
0.000385
3.85
0.001176
11.76
0.007275
72.75
Females
13­
19
(not
preg
or
nursing):
0.000320
3.20
0.000778
7.78
0.003965
39.65
Females
20+
(not
preg
or
nursing):
0.000276
2.76
0.000901
9.01
0.004158
41.58
Females
13­
50
yrs:
0.000298
2.98
0.000868
8.68
0.003890
38.90
Males
13­
19
yrs:
0.000410
4.10
0.000819
8.19
0.003014
30.14
Males
20+
yrs:
0.000298
2.98
0.000848
8.48
0.003575
35.75
Seniors
55+:
0.000281
2.81
0.000963
9.63
0.005094
50.94
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
125
Residue
File
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
Acute
analysis
for
CARBARYL
Residue
file
name:
C:\$
MyFiles\
Carbaryl\
Rdf
files\$$$
10carbarylfinal9
market
basket.
RS7
Analysis
Date
04­
15­
2002
Residue
file
dated:
04­
04­
2002/
17:
32:
06/
8
Reference
dose
(aRfD)
=
0.01
mg/
kg
bw/
day
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

RDL
indices
and
parameters
for
Monte
Carlo
Analysis:
Index
Dist
Parameter
#1
Param
#2
Param
#3
Comment
#
Code
­­­­­
­­­­
­­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­

1
6
Gardenbeet.
rdf
2
6
Carrot.
rdf
3
6
chic
hors
parsnip
salsify.
rdf
4
6
Potato.
rdf
5
6
radishes.
rdf
6
6
Turnip.
rdf
7
6
sweetpotato.
rdf
8
6
topsgardenbeet.
rdf
9
6
topsradish.
rdf
10
6
Topsturnip.
rdf
11
6
celery.
rdf
12
6
spinach.
rdf
13
6
cannedspinach.
rdf
14
6
zmarklettuce.
rdf
15
6
lettuceleaf.
rdf
16
6
rhubarb.
rdf
17
6
zmarkbroccoli.
rdf
18
6
brusselssprouts.
rdf
19
6
cabbage.
rdf
20
6
cauliflower.
rdf
21
6
collards.
rdf
22
6
mustards.
rdf
23
6
kohrabi.
rdf
24
6
beanssucculentfresh.
rdf
25
6
beanssucculentprocessed.
rdf
26
6
beanslima.
rdf
27
6
Peasfresh.
rdf
28
6
Peasprocessed.
rdf
29
6
alleggplant.
rdf
30
6
peppersnonbell.
rdf
31
6
allsweetpepper.
rdf
32
6
tomatoesPB.
rdf
33
6
zmarktomato.
rdf
34
6
allcucumber.
rdf
35
6
melon.
rdf
36
6
cantaloupe.
rdf
37
6
honeydew.
rdf
38
6
allwatermelon.
rdf
39
6
pumpkin.
rdf
40
6
wintersquash.
rdf
41
6
allsummersquash.
rdf
42
6
citrus.
rdf
43
6
grapefruitjuice.
rdf
44
6
lemonjuice.
rdf
45
6
zmarkorange.
rdf
46
6
limejuice.
rdf
47
6
orangejuice.
rdf
48
6
zmarkapple.
rdf
49
6
apple.
rdf
50
6
applejuice.
rdf
51
6
peardecomp.
rdf
52
6
pear.
rdf
53
6
quince.
rdf
54
6
crabapple.
rdf
55
6
apricot.
rdf
56
6
Apricotdecomp.
rdf
57
6
allsweetcherries.
rdf
58
6
alltartcherries.
rdf
59
6
nectarine.
rdf
60
6
zmarkpeach.
rdf
61
6
Peach.
rdf
62
6
plum2.
rdf
63
6
blackberries.
rdf
64
6
allblueberry.
rdf
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
126
65
6
boysenberry.
rdf
66
6
currant.
rdf
67
6
allraspberries.
rdf
68
6
almonds.
rdf
69
6
chestnut.
rdf
70
6
filbert.
rdf
71
6
pecan.
rdf
72
6
walnut.
rdf
73
6
corn.
rdf
74
6
allasparagus.
rdf
75
6
zmarkbanana.
rdf
76
6
allcranberry.
rdf
77
6
zmarkgrape.
rdf
78
6
grapejuice.
rdf
79
6
okra.
rdf
80
6
olives.
rdf
81
6
pineappledecomp.
rdf
82
6
pineapplemexico.
rdf
83
6
pistachio.
rdf
84
6
allstrawberry.
rdf
85
6
sunflower.
rdf
86
6
milk2.
rdf
87
6
ruminantliver2.
rdf
88
6
ruminantkidney2.
rdf
89
6
swinemeat2.
rdf
90
6
swinefat2.
rdf
91
6
swineliver2.
rdf
92
6
swinekidney2.
rdf
93
6
poultry.
rdf
94
6
eggs.
rdf
95
6
pineappleother.
rdf
96
6
Plumdecomp.
rdf
97
6
pineappledomestic.
rdf
98
6
zmarkapricot.
rdf
99
6
zmarkcauliflower.
rdf
100
6
zmarkcitrus.
rdf
101
6
zmarkgrapefruit.
rdf
102
6
zmarkleaflettuce.
rdf
103
6
zmarklemon.
rdf
104
6
zmarknectarine.
rdf
105
6
zmarkpear.
rdf
106
6
zmarkplum.
rdf
107
6
zmarkquincecrabapp.
rdf
108
6
appledried.
rdf
109
6
soybean.
rdf
110
6
wheat.
rdf
Food
Crop
Food
Def
Res
Adj.
Factors
­­­­­­­
RDL
Indices
and
Ratios­­­­­­­

Code
Grp
Name
(ppm)
#1
#2
I#
1
Ratio#
1
I#
2
Ratio#
2
I#
3
Ratio#
3
­­­­
­­­­
­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
­­­
­­­­­­­
­­­
­­­­­­­
­­­
­­­­­­

1
13A
Blackberries
1.000000
1.000
1.000
63
1.0000
2
13A
Boysenberries
1.000000
1.000
1.000
65
1.0000
3
13A
Dewberries
1.000000
1.000
1.000
65
1.0000
4
13A
Loganberries
1.000000
1.000
1.000
65
1.0000
5
13A
Raspberries
1.000000
1.000
1.000
67
1.0000
6
13A
Youngberries
1.000000
1.000
1.000
65
1.0000
7
13B
Blueberries
1.000000
1.000
1.000
64
1.0000
8
O
Cranberries
1.000000
1.000
1.000
76
1.0000
9
O
Cranberries­
juice
1.000000
1.100
1.000
76
1.0000
10
13B
Currants
1.000000
1.000
1.000
66
1.0000
11
13B
Elderberries
1.000000
1.000
1.000
66
1.0000
12
13B
Gooseberries
1.000000
1.000
1.000
66
1.0000
13
O
Grapes
1.000000
1.000
1.000
77
1.0000
14
O
Grapes­
raisins
11­
Uncooked
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
127
1.000000
2.170
1.000
77
1.0000
12­
Cooked:
NFS
1.000000
1.370
1.000
77
1.0000
13­
Baked
1.000000
1.370
1.000
77
1.0000
14­
Boiled
1.000000
1.370
1.000
77
1.0000
18­
Dried
1.000000
1.370
1.000
77
1.0000
42­
Frozen:
Cooked
1.000000
1.370
1.000
77
1.0000
15
O
Grapes­
juice
1.000000
1.000
1.000
78
1.0000
16
13B
Huckleberries
1.000000
1.000
1.000
66
1.0000
17
O
Strawberries
1.000000
1.000
1.000
84
1.0000
20
10
Citrus
citron
1.000000
1.000
1.000
100
1.0000
22
10
Grapefruit­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
101
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
101
1.0000
14­
Boiled
0.000000
1.000
1.000
31­
Canned:
NFS
1.000000
1.000
1.000
101
1.0000
23
10
Grapefruit­
juice
1.000000
1.170
1.000
43
1.0000
24
10
Kumquats
1.000000
1.000
1.000
100
1.0000
26
10
Lemons­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
103
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
103
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
103
1.0000
27
10
Lemons­
peel
1.000000
1.190
1.000
103
1.0000
28
10
Lemons­
juice
1.000000
1.110
1.000
44
1.0000
30
10
Limes­
peeled
fruit
1.000000
1.000
1.000
100
1.0000
31
10
Limes­
peel
1.000000
1.270
1.000
100
1.0000
32
10
Limes­
juice
1.000000
1.110
1.000
46
1.0000
33
10
Oranges­
juice­
concentrate
1.000000
3.700
1.000
47
1.0000
34
10
Oranges­
peeled
fruit
11­
Uncooked
1.000000
1.000
1.000
45
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
45
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
45
1.0000
35
10
Oranges­
peel
1.000000
1.270
1.000
45
1.0000
36
10
Oranges­
juice
1.000000
1.000
1.000
47
1.0000
37
10
Tangelos
1.000000
1.000
1.000
100
1.0000
38
10
Tangerines
11­
Uncooked
1.000000
1.000
1.000
100
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
100
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
100
1.0000
39
10
Tangerines­
juice
1.000000
1.280
1.000
46
1.0000
40
14
Almonds
1.000000
1.000
1.000
68
1.0000
43
14
Chestnuts
1.000000
1.000
1.000
69
1.0000
44
14
Filberts
(hazelnuts)
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
128
1.000000
1.000
1.000
70
1.0000
48
14
Walnuts
1.000000
1.000
1.000
72
1.0000
50
O
Pistachio
nuts
1.000000
1.000
1.000
83
1.0000
52
11
Apples
11­
Uncooked
1.000000
1.000
1.000
48
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
48
1.0000
13­
Baked
1.000000
1.000
1.000
48
1.0000
14­
Boiled
1.000000
1.000
1.000
48
1.0000
15­
Fried
1.000000
1.000
1.000
48
1.0000
18­
Dried
0.001400
1.000
1.000
108
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
48
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
48
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
48
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
48
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
48
1.0000
53
11
Apples­
dried
1.000000
2.600
1.000
48
1.0000
54
11
Apples­
juice/
cider
1.000000
1.000
1.000
50
1.0000
55
11
Crabapples
1.000000
1.000
1.000
107
1.0000
56
11
Pears
11­
Uncooked
1.000000
1.000
1.000
105
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
105
1.0000
13­
Baked
1.000000
1.000
1.000
105
1.0000
14­
Boiled
1.000000
1.000
1.000
105
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
105
1.0000
57
11
Pears­
dried
1.000000
2.600
1.000
105
1.0000
58
11
Quinces
1.000000
1.000
1.000
107
1.0000
59
12
Apricots
11­
Uncooked
1.000000
1.000
1.000
98
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
98
1.0000
14­
Boiled
1.000000
1.000
1.000
98
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
98
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
98
1.0000
60
12
Apricots­
dried
1.000000
6.000
1.000
98
1.0000
61
12
Cherries
11­
Uncooked
1.000000
1.000
1.000
57
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
58
1.0000
13­
Baked
1.000000
1.000
1.000
58
1.0000
14­
Boiled
1.000000
1.000
1.000
58
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
58
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
58
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
58
1.0000
62
12
Cherries­
dried
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
129
1.000000
4.000
1.000
57
1.0000
63
12
Cherries­
juice
1.000000
1.500
1.000
58
1.0000
64
12
Nectarines
1.000000
1.000
1.000
104
1.0000
65
12
Peaches
11­
Uncooked
1.000000
1.000
1.000
60
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
60
1.0000
13­
Baked
1.000000
1.000
1.000
60
1.0000
14­
Boiled
1.000000
1.000
1.000
60
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
60
1.0000
41­
Frozen:
NFS
1.000000
1.000
1.000
60
1.0000
66
12
Peaches­
dried
1.000000
7.000
1.000
60
1.0000
67
12
Plums
(damsons)
11­
Uncooked
1.000000
1.000
1.000
106
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
106
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
106
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
106
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
1.000
1.000
106
1.0000
68
12
Plums­
prunes
(dried)
1.000000
0.150
1.000
106
1.0000
69
12
Plums/
prune­
juice
1.000000
1.400
1.000
106
1.0000
72
O
Bananas
1.000000
1.000
1.000
75
1.0000
73
O
Bananas­
dried
1.000000
3.900
1.000
75
1.0000
81
11
Loquats
1.000000
1.000
1.000
107
1.0000
82
O
Olives
1.000000
1.000
1.000
80
1.0000
89
O
Pineapples­
peeled
fruit
11­
Uncooked
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
12­
Cooked:
NFS
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
13­
Baked
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
14­
Boiled
1.000000
0.540
1.000
81
0.0250
95
0.4750
97
0.5000
31­
Canned:
NFS
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
33­
Canned:
Baked
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
41­
Frozen:
NFS
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
90
O
Pineapples­
dried
1.000000
5.000
1.000
82
0.0250
95
0.4750
97
0.5000
91
O
Pineapples­
juice
1.000000
0.540
1.000
82
0.0250
95
0.4750
97
0.5000
94
O
Plantains­
ripe
1.000000
1.000
1.000
75
1.0000
123
19A
Dill
0.004000
1.000
1.000
126
1AB
Horseradish
1.000000
1.000
1.000
3
1.0000
139
8
Paprika
1.000000
1.000
1.000
30
1.0000
141
9A
Melons­
cantaloupes­
juice
1.000000
1.000
1.000
36
1.0000
142
9A
Melons­
cantaloupes­
pulp
1.000000
1.000
1.000
36
1.0000
143
9A
Casabas
1.000000
1.000
1.000
35
1.0000
144
9A
Crenshaws
1.000000
1.000
1.000
35
1.0000
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
130
145
9A
Melons­
honeydew
1.000000
1.000
1.000
37
1.0000
146
9A
Melons­
persian
1.000000
1.000
1.000
35
1.0000
147
9A
Watermelon
1.000000
1.000
1.000
38
1.0000
148
9B
Cucumbers
1.000000
1.000
1.000
34
1.0000
149
9B
Pumpkin
1.000000
1.000
1.000
39
1.0000
150
9B
Squash­
summer
1.000000
1.000
1.000
41
1.0000
151
9B
Squash­
winter
1.000000
1.000
1.000
40
1.0000
152
9B
Bitter
melon
1.000000
1.000
1.000
35
1.0000
154
8
Eggplant
1.000000
1.000
1.000
29
1.0000
155
8
Peppers­
sweet(
garden)
1.000000
1.000
1.000
31
1.0000
156
8
Peppers­
chilli
incl
jalapeno
1.000000
1.000
1.000
30
1.0000
157
8
Peppers­
other
1.000000
1.000
1.000
30
1.0000
158
8
Pimientos
1.000000
1.000
1.000
30
1.0000
159
8
Tomatoes­
whole
11­
Uncooked
1.000000
1.000
1.000
33
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
33
1.0000
13­
Baked
1.000000
1.000
1.000
33
1.0000
14­
Boiled
1.000000
1.000
1.000
33
1.0000
15­
Fried
1.000000
1.000
1.000
33
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
33
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
33
1.0000
33­
Canned:
Baked
1.000000
1.000
1.000
33
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
33
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
33
1.0000
160
8
Tomatoes­
juice
1.000000
0.540
1.000
33
1.0000
161
8
Tomatoes­
puree
1.000000
0.650
1.000
33
1.0000
162
8
Tomatoes­
paste
1.000000
0.650
1.000
33
1.0000
163
8
Tomatoes­
catsup
1.000000
0.650
1.000
33
1.0000
165
2
Beets­
garden­
tops(
greens)
1.000000
1.000
1.000
8
1.0000
166
4B
Celery
1.000000
1.000
1.000
11
1.0000
168
5A
Broccoli
1.000000
1.000
1.000
17
1.0000
169
5A
Brussels
sprouts
14­
Boiled
1.000000
0.025
1.000
18
1.0000
42­
Frozen:
Cooked
1.000000
0.025
1.000
18
1.0000
170
5A
Cabbage­
green
and
red
11­
Uncooked
1.000000
0.250
1.000
19
1.0000
12­
Cooked:
NFS
1.000000
0.025
1.000
19
1.0000
13­
Baked
1.000000
0.025
1.000
19
1.0000
14­
Boiled
1.000000
0.025
1.000
19
1.0000
15­
Fried
1.000000
0.025
1.000
19
1.0000
31­
Canned:
NFS
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
131
1.000000
0.250
1.000
19
1.0000
32­
Canned:
Cooked
1.000000
0.025
1.000
19
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
0.250
1.000
19
1.0000
171
5A
Cauliflower
1.000000
1.000
1.000
99
1.0000
172
5B
Collards
1.000000
1.000
1.000
21
1.0000
174
5B
Kale
1.000000
1.000
1.000
22
1.0000
175
5A
Kohlrabi
14­
Boiled
1.000000
0.025
1.000
23
1.0000
176
4A
Lettuce­
leafy
varieties
1.000000
1.000
1.000
102
1.0000
177
4A
Dandelion­
greens
1.000000
1.000
1.000
12
1.0000
178
4A
Endive­
curley
and
escarole
1.000000
1.000
1.000
15
1.0000
182
4A
Lettuce­
unspecified
1.000000
1.000
1.000
102
1.0000
183
5B
Mustard
greens
1.000000
1.000
1.000
22
1.0000
184
4A
Parsley
1.000000
1.000
1.000
12
1.0000
185
4B
Rhubarb
1.000000
1.000
1.000
16
1.0000
186
4A
Spinach
11­
Uncooked
1.000000
1.000
1.000
12
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
12
1.0000
13­
Baked
0.000000
1.000
1.000
14­
Boiled
1.000000
1.000
1.000
12
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
13
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
13
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
13
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
12
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
12
1.0000
187
4B
Swiss
chard
1.000000
1.000
1.000
16
1.0000
188
2
Turnips­
tops
1.000000
1.000
1.000
10
1.0000
192
4A
Lettuce­
head
varieties
1.000000
1.000
1.000
14
1.0000
195
O
Grapes­
leaves
1.000000
1.000
1.000
77
1.0000
197
1AB
Beets­
garden­
roots
1.000000
1.000
1.000
1
1.0000
198
1AB
Carrots
1.000000
1.000
1.000
2
1.0000
207
1C
Potatoes/
white­
whole
11­
Uncooked
1.000000
1.000
1.000
4
1.0000
12­
Cooked:
NFS
1.000000
0.040
1.000
4
1.0000
13­
Baked
1.000000
1.200
1.000
4
1.0000
14­
Boiled
1.000000
2.500
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
4
1.0000
208
1C
Potatoes/
white­
unspecified
1.000000
1.000
1.000
4
1.0000
209
1C
Potatoes/
white­
peeled
11­
Uncooked
0.000000
1.000
1.000
12­
Cooked:
NFS
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
132
1.000000
1.000
1.000
4
1.0000
13­
Baked
1.000000
1.200
1.000
4
1.0000
14­
Boiled
1.000000
2.500
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
31­
Canned:
NFS
0.000000
1.000
1.000
32­
Canned:
Cooked
1.000000
1.000
1.000
4
1.0000
34­
Canned:
Boiled
1.000000
2.500
1.000
4
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
4
1.0000
43­
Frozen:
Baked
1.000000
1.200
1.000
4
1.0000
45­
Frozen:
Fried
1.000000
0.040
1.000
4
1.0000
210
1C
Potatoes/
white­
dry
0.000357
0.020
1.000
211
1C
Potatoes/
white­
peel
only
13­
Baked
1.000000
1.200
1.000
4
1.0000
15­
Fried
1.000000
0.040
1.000
4
1.0000
212
1AB
Radishes­
roots
1.000000
1.000
1.000
5
1.0000
213
2
Radishes­
tops
1.000000
1.000
1.000
9
1.0000
214
1AB
Rutabagas­
roots
1.000000
1.000
1.000
6
1.0000
215
2
Rutabagas­
tops
1.000000
1.000
1.000
10
1.0000
216
1AB
Salsify(
oyster
plant)
1.000000
1.000
1.000
3
1.0000
218
1CD
Sweet
potatoes
(incl
yams)
1.000000
1.000
1.000
7
1.0000
219
1AB
Turnips­
roots
1.000000
1.000
1.000
6
1.0000
220
1AB
Parsnips
1.000000
1.000
1.000
3
1.0000
227
6C
Beans­
dry­
great
northern
0.002000
1.000
1.000
228
6C
Beans­
dry­
kidney
0.002000
1.000
1.000
229
6C
Beans­
dry­
lima
0.002000
1.000
1.000
230
6C
Beans­
dry­
navy
(pea)
0.002000
1.000
1.000
231
6C
Beans­
dry­
other
0.002000
1.000
1.000
232
6C
Beans­
dry­
pinto
0.002000
1.000
1.000
233
6B
Beans­
succulent­
lima
1.000000
1.000
1.000
26
1.0000
234
6A
Beans­
succulent­
green
11­
Uncooked
1.000000
1.000
1.000
24
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
24
1.0000
14­
Boiled
1.000000
1.000
1.000
24
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
25
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
25
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
25
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
25
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
25
1.0000
51­
Cured:
NFS
(smoked/
p
1.000000
1.000
1.000
25
1.0000
235
6A
Beans­
succulent­
other
1.000000
1.000
1.000
25
1.0000
236
6A
Beans­
succulent­
yellow/
wax
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
133
14­
Boiled
1.000000
1.000
1.000
24
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
25
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
25
1.0000
237
15
Corn/
pop
0.000100
1.000
1.000
238
15
Corn/
sweet
1.000000
1.000
1.000
73
1.0000
240
6C
Peas
(garden)­
dry
0.013000
1.000
1.000
241
6AB
Peas
(garden)­
green
11­
Uncooked
1.000000
1.000
1.000
27
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
27
1.0000
13­
Baked
1.000000
1.000
1.000
27
1.0000
14­
Boiled
1.000000
1.000
1.000
27
1.0000
15­
Fried
1.000000
1.000
1.000
27
1.0000
31­
Canned:
NFS
1.000000
1.000
1.000
28
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
28
1.0000
34­
Canned:
Boiled
1.000000
1.000
1.000
28
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
28
1.0000
44­
Frozen:
Boiled
1.000000
1.000
1.000
28
1.0000
45­
Frozen:
Fried
1.000000
1.000
1.000
28
1.0000
243
6C
Lentils
0.002000
1.000
1.000
244
6C
Mung
beans
(sprouts)
0.002000
1.000
1.000
245
O
Okra
12­
Cooked:
NFS
1.000000
0.180
1.000
79
1.0000
14­
Boiled
1.000000
0.050
1.000
79
1.0000
15­
Fried
1.000000
0.180
1.000
79
1.0000
32­
Canned:
Cooked
1.000000
0.180
1.000
79
1.0000
42­
Frozen:
Cooked
1.000000
0.180
1.000
79
1.0000
44­
Frozen:
Boiled
1.000000
0.050
1.000
79
1.0000
249
6C
Beans­
dry­
broadbeans
0.002000
1.000
1.000
250
6B
Beans­
succulent­
broadbeans
1.000000
1.000
1.000
24
1.0000
251
6C
Beans­
dry­
pigeon
beans
0.002000
1.000
1.000
253
6
Beans­
unspecified
1.000000
1.000
1.000
24
1.0000
255
6A
Soybeans­
sprouted
seeds
0.000015
0.330
1.000
109
1.0000
256
O
Beans­
dry­
hyacinth
0.002000
1.000
1.000
257
O
Beans­
succulent­
hyacinth
1.000000
1.000
1.000
24
1.0000
258
6C
Beans­
dry­
blackeye
peas/
cowpea
0.002000
1.000
1.000
259
6C
Beans­
dry­
garbanzo/
chick
pea
0.002000
1.000
1.000
260
O
Asparagus
1.000000
1.000
1.000
74
1.0000
266
15
Corn
grain­
endosperm
0.000100
1.000
1.000
267
15
Corn
grain­
bran
0.000100
1.000
1.000
268
15
Corn
grain/
sugar/
hfcs
0.000100
1.500
1.000
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
134
270
15
Rice­
rough
(brown)
0.074000
1.000
1.000
271
15
Rice­
milled
(white)
0.074000
0.030
1.000
275
15
Sorghum
(including
milo)
0.000015
1.000
1.000
110
1.0000
276
15
Wheat­
rough
0.000015
1.000
1.000
110
1.0000
277
15
Wheat­
germ
0.000015
0.650
1.000
278
15
Wheat­
bran
0.000015
1.000
1.000
279
15
Wheat­
flour
0.000015
0.100
1.000
280
15
Millet
0.000015
1.000
1.000
110
1.0000
282
1A
Sugar­
beet
0.000400
0.040
1.000
287
6C
Guar
beans
1.000000
1.000
1.000
24
1.0000
289
15
Corn
grain­
oil
0.000100
0.250
1.000
292
O
Flax
seed
0.000100
1.000
1.000
293
O
Peanuts­
oil
0.000600
0.290
1.000
297
6A
Soybeans­
oil
0.000015
0.005
1.000
298
O
Sunflower­
oil
0.000400
0.030
1.000
300
O
Olive
oil
0.077000
0.810
1.000
303
6A
Soybean­
other
0.000015
1.000
1.000
109
1.0000
304
6A
Soybeans­
mature
seeds
dry
0.000015
1.000
1.000
109
1.0000
305
6A
Soybeans­
flour
(full
fat)
0.000015
1.000
1.000
306
6A
Soybeans­
flour
(low
fat)
0.000015
1.000
1.000
307
6A
Soybeans­
flour
(defatted)
0.000015
1.000
1.000
315
O
Grapes­
wine
and
sherry
1.000000
1.000
1.000
77
1.0000
318
D
Milk­
nonfat
solids
0.030000
1.000
1.000
86
1.0000
319
D
Milk­
fat
solids
0.030000
1.000
1.000
86
1.0000
320
D
Milk
sugar
(lactose)
0.030000
1.000
1.000
86
1.0000
321
M
Beef­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
322
M
Beef­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
323
M
Beef­
dried
0.907000
1.920
1.000
86
1.0000
324
M
Beef­
fat
w/
o
bones
0.368000
1.000
1.000
86
1.0000
325
M
Beef­
kidney
3.675000
1.000
1.000
88
1.0000
326
M
Beef­
liver
1.390000
1.000
1.000
87
1.0000
327
M
Beef­
lean
(fat/
free)
w/
o
bones
0.907000
1.000
1.000
86
1.0000
328
M
Goat­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
329
M
Goat­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
330
M
Goat­
fat
w/
o
bone
0.368000
1.000
1.000
86
1.0000
331
M
Goat­
kidney
3.675000
1.000
1.000
88
1.0000
332
M
Goat­
liver
1.390000
1.000
1.000
87
1.0000
333
M
Goat­
lean
(fat/
free)
w/
o
bone
0.907000
1.000
1.000
86
1.0000
336
M
Sheep­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
135
337
M
Sheep­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
338
M
Sheep­
fat
w/
o
bone
0.368000
1.000
1.000
86
1.0000
339
M
Sheep­
kidney
3.675000
1.000
1.000
88
1.0000
340
M
Sheep­
liver
1.390000
1.000
1.000
87
1.0000
341
M
Sheep­
lean
(fat
free)
w/
o
bone
0.907000
1.000
1.000
86
1.0000
342
M
Pork­
meat
byproducts
0.260000
1.000
1.000
92
1.0000
343
M
Pork­
other
organ
meats
0.260000
1.000
1.000
92
1.0000
344
M
Pork­
fat
w/
o
bone
0.026000
1.000
1.000
90
1.0000
345
M
Pork­
kidney
0.260000
1.000
1.000
92
1.0000
346
M
Pork­
liver
0.100000
1.000
1.000
91
1.0000
347
M
Pork­
lean
(fat
free)
w/
o
bone
0.065000
1.000
1.000
89
1.0000
349
F
Fish­
shellfish
0.250000
1.000
1.000
377
11
Apples­
juice­
concentrate
1.000000
3.000
1.000
50
1.0000
378
O
Bananas­
juice
1.000000
1.000
1.000
75
1.0000
379
1A
Sugar­
beet­
molasses
0.000400
0.040
1.000
380
13A
Blackberries­
juice
1.000000
1.000
1.000
63
1.0000
383
5B
Cabbage­
savoy
12­
Cooked:
NFS
1.000000
0.025
1.000
19
1.0000
384
4B
Celery
juice
1.000000
1.000
1.000
11
1.0000
388
15
Corn
grain/
sugar­
molasses
0.000100
1.500
1.000
389
O
Cranberries­
juice­
concentrate
1.000000
3.300
1.000
76
1.0000
392
O
Grapes­
juice­
concentrate
1.000000
3.000
1.000
78
1.0000
398
D
Milk­
based
water
0.030000
1.000
1.000
86
1.0000
402
12
Peaches­
juice
1.000000
1.000
1.000
60
1.0000
403
O
Peanuts­
butter
0.000600
1.890
1.000
404
11
Pears­
juice
1.000000
0.370
1.000
105
1.0000
405
6B
Peas­
succulent/
blackeye/
cowpea
12­
Cooked:
NFS
1.000000
1.000
1.000
27
1.0000
14­
Boiled
1.000000
1.000
1.000
27
1.0000
32­
Canned:
Cooked
1.000000
1.000
1.000
28
1.0000
42­
Frozen:
Cooked
1.000000
1.000
1.000
28
1.0000
406
O
Pineapples­
juice­
concentrate
1.000000
2.000
1.000
82
0.0250
95
0.4750
97
0.5000
407
1AB
Radishes­
japanese
(daiken)
1.000000
1.000
1.000
5
1.0000
408
15
Rice­
bran
0.074000
0.400
1.000
410
12
Apricot
juice
1.000000
1.000
1.000
98
1.0000
413
6A
Snowpeas
11­
Uncooked
1.000000
1.000
1.000
27
1.0000
12­
Cooked:
NFS
1.000000
1.000
1.000
27
1.0000
14­
Boiled
1.000000
1.000
1.000
27
1.0000
15­
Fried
1.000000
1.000
1.000
27
1.0000
42­
Frozen:
Cooked
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
136
1.000000
1.000
1.000
28
1.0000
415
9B
Squash­
spaghetti
1.000000
1.000
1.000
40
1.0000
416
O
Strawberries­
juice
1.000000
1.000
1.000
84
1.0000
417
O
Sunflower­
seeds
1.000000
1.000
1.000
85
1.0000
420
10
Tangerines­
juice­
concentrate
1.000000
4.080
1.000
46
1.0000
423
8
Tomatoes­
dried
1.000000
0.520
1.000
33
1.0000
424
M
Veal­
fat
w/
o
bones
0.368000
1.000
1.000
86
1.0000
425
M
Veal­
lean
(fat
free)
w/
o
bones
0.907000
1.000
1.000
86
1.0000
426
M
Veal­
kidney
3.675000
1.000
1.000
88
1.0000
427
M
Veal­
liver
1.390000
1.000
1.000
87
1.0000
428
M
Veal­
other
organ
meats
3.675000
1.000
1.000
88
1.0000
429
M
Veal­
dried
0.907000
1.920
1.000
86
1.0000
430
M
Veal­
meat
byproducts
3.675000
1.000
1.000
88
1.0000
431
14
Walnut
oil
0.005400
1.000
1.000
436
9A
Watermelon­
juice
1.000000
1.000
1.000
38
1.0000
437
15
Wheat­
germ
oil
0.000015
0.650
1.000
439
9B
Wintermelon
1.000000
1.000
1.000
35
1.0000
441
10
Grapefruit­
juice­
concentrate
1.000000
4.580
1.000
43
1.0000
442
10
Lemons­
juice­
concentrate
1.000000
6.330
1.000
44
1.0000
443
10
Limes­
juice­
concentrate
1.000000
3.330
1.000
46
1.0000
448
10
Grapefruit
peel
1.000000
1.000
1.000
101
1.0000
480
O
Plantains­
green
1.000000
1.000
1.000
75
1.0000
481
O
Plantains­
dried
1.000000
3.900
1.000
75
1.0000
940
O
Peanuts­
hulled
0.000600
1.000
1.000
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
137
Results
­
1989
­
1992
Consumption
Data
Used
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
ACUTE
Analysis
for
CARBARYL
(1989­
92
data)
Residue
file:
$$$
10carbarylfinal9
market
basket.
RS7
Adjustment
factor
#2
NOT
used.
Analysis
Date:
04­
08­
2002/
14:
18:
59
Residue
file
dated:
04­
04­
2002/
17:
32:
06/
8
Daily
totals
for
food
and
foodform
consumption
used.
MC
iterations
=
1000
MC
list
in
residue
file
MC
seed
=
10
Run
Comment:
""
===============================================================================

Summary
calculations
(per
capita):

95th
Percentile
99th
Percentile
99.9th
Percentile
Exposure
%
aRfD
Exposure
%
aRfD
Exposure
%
aRfD
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­

U.
S.
Population:
0.000462
4.62
0.001241
12.41
0.004623
46.23
All
infants:
0.000593
5.93
0.002875
28.75
0.007272
72.72
Nursing
infants
(<
1
yr
old):
0.000265
2.65
0.000950
9.50
0.006218
62.18
Non­
nursing
infants
(<
1
yr
old):
0.000764
7.64
0.003068
30.68
0.007951
79.51
Children
1­
6
yrs:
0.001241
12.41
0.002280
22.80
0.007344
73.44
Children
7­
12
yrs:
0.000680
6.80
0.001345
13.45
0.006238
62.38
Females
13+
(preg/
not
nursing):
0.000418
4.18
0.000825
8.25
0.004483
44.83
Females
13+
(nursing):
0.000411
4.11
0.001179
11.79
0.007629
76.29
Females
13­
19
(not
preg
or
nursing):
0.000320
3.20
0.000776
7.76
0.003523
35.23
Females
20+
(not
preg
or
nursing):
0.000274
2.74
0.000867
8.67
0.003792
37.92
Females
13­
50
yrs:
0.000299
2.99
0.000858
8.58
0.003546
35.46
Males
13­
19
yrs:
0.000409
4.09
0.000815
8.15
0.002723
27.23
Males
20+
yrs:
0.000297
2.97
0.000836
8.36
0.003423
34.23
Seniors
55+:
0.000275
2.75
0.000905
9.05
0.004810
48.10
Attachment
8
Acute
Dietary
Exposure
Analysis:
Market
Basket
Survey:
All
Commodities
138
Results
­
1994­
1998
Consumption
Data
U.
S.
Environmental
Protection
Agency
Ver.
7.76
DEEM
ACUTE
Analysis
for
CARBARYL
(1994­
98
data)
Residue
file:
$$$
10carbarylfinal9
market
basket.
RS7
Adjustment
factor
#2
NOT
used.
Analysis
Date:
04­
08­
2002/
15:
15:
48
Residue
file
dated:
04­
04­
2002/
17:
32:
06/
8
Daily
totals
for
food
and
foodform
consumption
used.
MC
iterations
=
1000
MC
list
in
residue
file
MC
seed
=
10
Run
Comment:
""
===============================================================================

Summary
calculations
(per
capita):

95th
Percentile
99th
Percentile
99.9th
Percentile
Exposure
%
aRfD
Exposure
%
aRfD
Exposure
%
aRfD
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­

U.
S.
Population:
0.000465
4.65
0.001303
13.03
0.004865
48.65
All
infants:
0.000650
6.50
0.002630
26.30
0.008091
80.91
Nursing
infants
(<
1
yr
old):
0.000286
2.86
0.001101
11.01
0.006065
60.65
Non­
nursing
infants
(<
1
yr
old):
0.000785
7.85
0.003051
30.51
0.008895
88.95
Children
1­
6
yrs:
0.001348
13.48
0.002799
27.99
0.009481
94.81
Children
7­
12
yrs:
0.000643
6.43
0.001214
12.14
0.004921
49.21
Females
13+
(preg/
not
nursing):
0.000378
3.78
0.000853
8.53
0.005102
51.02
Females
13+
(nursing):
0.000353
3.53
0.000799
7.99
0.007064
70.64
Females
13­
19
(not
preg
or
nursing):
0.000301
3.01
0.000799
7.99
0.004039
40.39
Females
20+
(not
preg
or
nursing):
0.000279
2.79
0.000863
8.63
0.004298
42.98
Females
13­
50
yrs:
0.000298
2.98
0.000878
8.78
0.004224
42.24
Males
13­
19
yrs:
0.000402
4.02
0.000867
8.67
0.004515
45.15
Males
20+
yrs:
0.000311
3.11
0.000831
8.31
0.003359
33.59
Seniors
55+:
0.000279
2.79
0.000819
8.19
0.004649
46.49
Attachment
9:
Quantitative
Usage
Analysis
(QUA)

139
Quantitative
Usage
Analysis
for
Carbaryl
Case
Number:
0080
PC
Code:
56801
Date:
July
21,
1998
Analyst:
Frank
Hernandez
Based
on
available
pesticide
survey
usage
information
for
the
years
of
1987
through
1996,
an
annual
estimate
of
carbaryl
total
domestic
usage
averaged
approximately
two
and
one
half
million
pounds
active
ingredient
(a.
i.)
for
over
one
and
one
half
million
acres
treated.
Carbaryl
is
an
insecticide
with
its
largest
markets
in
terms
of
total
pounds
active
ingredient
allocated
to
pecans
(12%),
apples
(9%),
grapes(
6%),
oranges
(5%),
alfalfa
(5%),
and
corn
(4%).
Most
of
the
usage
is
in
AR,
CA,
GA,
IL,
IN,
MI,
MS,
OH,
OK,
and
TX.
Crops
with
a
high
percentage
of
the
total
U.
S.
planted
acres
treated
include
avocados
(67%),
Chinese
cabbage
(57%),
asparagus
(43%),
cranberries
(39%),
and
Brussels
sprouts
(33%).
Crops
with
less
than
1
percent
of
the
crop
treated
include
alfalfa,
dry
beans,
canola,
corn,
cotton,
flax,
oats,
pasture,
green
peas,
safflower,
sod,
sorghum,
soybeans,
sugar
cane,
sunflowers,
sweet
corn,
walnuts,
wheat,
and
woodland.
Attachment
9:
Quantitative
Usage
Analysis
(QUA)
140
Site
Acres
Grown
(000)
Acres
Treated
(000)
%
of
Crop
Treated
LB
AI
Applied
(000)
Average
Application
Rate
1
States
of
Most
Usage
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
lb
ai/

acre/
yr
#appl
/
yr
lb
ai/

A/
appl
(%
of
total
lb
ai
used
on
this
site)

Alfalfa
23,949
120
263
0.50
1.10
130
365
1.1
1.
0
1.1
NE
SD
OK
MT
ND
IL
77%

Almonds
429
7
16
1.
72
3.
61
16
49
2.
1
1.0
2.
1
CA
100%

Apples
572
131
175
22.92
30.59
230
282
1.8
1.
4
1.2
WA
MI
NY
CA
CT
IN
77%

Asparagus
88
38
77
43.35
86.69
46
117
1.2
1.
3
0.9
MI
WA
97%

Avocados
82
55
70
66.93
85.18
1
2
0.0
1.
5
0.0
Beans,
Dry
1,
802
12
51
0.65
2.86
6
28
0.
5
1.0
0.
5
CA
ND
CO
88%

Beans,
Lima,
Fresh
6
1
2
12.49
29.88
1
2
1.1
1.
2
0.9
GA
100%

Beans,
Snap,
Fresh
81
11
17
14.12
21.03
16
23
1.4
1.
6
0.9
NC
FL
84%

Beans,
Snap,
Proc.
228
24
36
10.39
15.83
28
43
1.2
1.
6
0.7
IL
St
OR
83%

Beets
12
2
3
16.87
27.45
1
2
0.5
1.
0
0.5
WI
TX
OR
94%

Blackberries
5
1
2
28.39
44.05
2
4
1.7
1.
0
1.7
OR
100%

Blueberries
59
13
26
22.43
44.85
26
53
2.0
1.
2
1.7
ME
MI
83%

Broccoli
114
5
10
4.
43
8.
86
4
8
0.
8
1.0
0.
8
CA
OR
TX
88%

Brussels
Sprouts
3
1
2
33.33
66.67
1
2
1.0
1.
1
0.9
Cabbage,
Chinese
9
5
7
57.47
80.46
1
2
0.2
1.
1
0.2
CA
90%

Cabbage,
Fresh
84
1
4
1.
78
4.
40
2
6
1.
6
1.6
1.
0
NC
NY
84%

Canola
39
0
2
0.31
4.64
0
1
0.5
1.
0
0.5
MT
100%

Cantaloupes
113
8
11
7.
27
9.
39
8
13
0.9
1.
1
0.8
CA
IL
GA
TX
83%

Carrots
107
4
6
3.67
5.75
9
23
2.
3
2.5
0.
9
WI
MI
MN
88%

Cauliflower
58
1
2
1.55
3.60
1
2
1.1
1.
0
1.1
OR
CA
WA
83%

Celery
37
1
2
2.97
6.13
2
4
1.8
1.
8
1.0
MI
WI
89%

Cherries,
Sweet
47
12
17
25.29
36.45
32
46
2.7
1.
4
1.9
WA
MI
CA
84%

Cherries,
Tart
49
6
11
11.79
23.59
13
27
2.3
1.
3
1.9
MI
NY
88%
Attachment
9:
Quantitative
Usage
Analysis
(QUA)

Site
Acres
Grown
(000)
Acres
Treated
(000)
%
of
Crop
Treated
LB
AI
Applied
(000)
Average
Application
Rate
1
States
of
Most
Usage
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
lb
ai/

acre/
yr
#appl
/
yr
lb
ai/

A/
appl
(%
of
total
lb
ai
used
on
this
site)

141
Citrus,
Other
51
2
3
2.
98
5.
65
5
12
3.2
1.
8
1.8
FL
86%

Collards
11
0
1
3.
72
10.13
0
1
0.9
1.
0
0.9
NJ
88%

Corn
72,284
82
164
0.11
0.23
110
228
1.3
1.
3
1.0
MO
NE
MS
IN
GA
IL
51%

Cotton
12,689
26
77
0.20
0.61
32
94
1.2
1.
1
1.1
TN
MS
TX
CA
83%

Cranberries
29
11
24
38.97
83.65
23
48
2.0
1.
0
2.0
WI
MA
95%

Cucumbers
146
20
46
14.03
31.83
23
51
1.1
1.
0
1.1
NC
OH
SC
NY
VA
DE
73%

Cucumbers,
Proc.
117
5
11
4.
69
9.
37
7
15
1.3
2.
2
0.6
NC
MI
85%

Eggplant
119
11
25
8.87
20.59
22
54
2.0
2.
1
1.0
FL
NJ
TX
IL
OR
CA
64%

Flax
188
1
2
0.46
0.91
1
2
1.1
1.
0
1.1
ND
100%

Grapefruit
194
8
11
4.
05
5.
59
18
20
2.
3
1.6
1.
4
FL
TX
95%

Grapes
825
64
97
7.77
11.81
150
217
2.3
1.
7
1.4
NY
CA
OR
PA
MI
AR
77%

Hay,
Other
33,427
91
267
0.27
0.80
87
273
1.0
1.
2
0.8
TX
SD
FL
NC
CA
LA
81%

Hazelnuts
(Filberts)
27
1
3
3.90
12.18
3
8
2.5
1.
0
2.5
Lemons
63
2
4
2.77
6.55
6
14
3.
4
1.3
2.
7
CA
91%

Lettuce,
Head
212
7
17
3.
08
8.
10
8
22
1.3
1.
2
1.1
CA
82%

Lots/
Farmsteads/
etc
24,815
58
152
0.23
0.61
60
174
1.0
2.
5
0.4
MA
AZ
FL
PA
TX
KY
62%

Melons,
Honeydew
27
5
12
19.09
43.69
4
10
0.
9
1.2
0.
7
CA
100%

Nectarines
29
4
7
12.11
24.22
15
30
4.2
1.
1
3.8
Oats/
Rye
6,133
8
18
0.
13
0.
29
6
13
0.7
1.
0
0.7
MN
MS
ND
TX
MT
MI
77%

Okra
3
1
3
32.36
94.03
2
6
1.9
1.
0
1.9
TX
84%

Olives
32
3
5
9.
61
15.42
16
26
5.3
1.
0
5.3
CA
100%

Onions,
Dry
157
6
18
3.
71
11.36
23
72
4.0
7.
0
0.6
MI
100%

Oranges
867
28
42
3.27
4.89
130
194
4.6
1.
3
3.4
CA
FL
99%
Attachment
9:
Quantitative
Usage
Analysis
(QUA)

Site
Acres
Grown
(000)
Acres
Treated
(000)
%
of
Crop
Treated
LB
AI
Applied
(000)
Average
Application
Rate
1
States
of
Most
Usage
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
lb
ai/

acre/
yr
#appl
/
yr
lb
ai/

A/
appl
(%
of
total
lb
ai
used
on
this
site)

142
Other
Crops
2,515
35
43
1.39
1.70
63
156
1.8
1.
3
1.4
CA
MA
TX
NJ
WA
MI
75%

Pasture
86,960
27
69
0.03
0.08
25
77
0.9
1.
0
0.9
NC
TX
SC
NE
LA
80%

Peaches
212
32
38
15.10
18.05
96
203
3.0
2.
9
1.0
GA
CA
TX
OK
SC
MI
68%

Peanuts
1,610
48
96
2.99
5.99
53
107
1.1
1.
4
0.8
GA
TX
NC
AL
VA
84%

Pears
78
2
5
2.
92
6.
43
3
8
1.
5
1.5
1.
0
WA
OR
CA
PA
NY
OH
73%

Peas,
Dry
249
6
22
2.
52
8.
97
6
22
1.0
1.
0
1.0
WA
ID
TX
93%

Peas,
Green
386
6
28
1.
59
7.
13
9
40
1.5
1.
0
1.5
MN
OR
83%

Peas,
Green,
Proc.
329
2
17
0.
62
5.
23
3
25
1.5
1.
0
1.5
OR
100%

Pecans
488
95
115
19.53
23.51
290
610
3.0
2.
2
1.4
GA
TX
OK
MS
AR
84%

Peppers,
Bell
55
6
11
10.15
20.30
9
22
1.
5
1.7
0.
9
FL
CA
MI
90%

Peppers,
Sweet
77
10
23
12.95
29.95
14
31
1.3
1.
0
1.3
CA
FL
KY
LA
IL
80%

Pistachios
52
9
20
16.84
38.06
32
72
3.6
1.
0
3.6
Plums
64
3
6
4.
68
9.
36
12
23
3.
8
1.0
3.
8
CA
81%

Potatoes
1,
421
24
38
1.70
2.68
34
50
1.4
1.
7
0.8
ND
WA
MI
ID
FL
NY
59%

Pumpkins
36
11
20
31.21
56.11
37
66
3.2
1.
6
2.0
IL
PA
IN
OH
83%

Raspberries
11
0
1
3.57
9.84
1
3
2.8
1.
0
2.8
OR
MI
92%

Rice
2,921
33
40
1.15
1.37
41
58
1.2
1.
1
1.1
TX
CA
80%

Safflower
113
1
7
0.98
5.96
0
3
0.4
1.
0
0.4
CA
100%

Sod
152
0
7
0.14
4.28
0
15
2.
2
1.0
2.
2
TX
NH
100%

Sorghum
11,280
23
47
0.21
0.41
31
62
1.3
1.
2
1.1
MO
KS
TX
LA
NE
MS
75%

Soybeans
62,879
101
210
0.16
0.33
86
174
0.9
1.
0
0.9
MN
NE
SD
MS
NC
IL
60%

Squash
53
6
14
11.25
26.77
8
19
1.
4
1.0
1.
4
NJ
FL
MI
CA
NY
TX
90%

Strawberries
51
8
12
16.02
23.62
24
55
2.9
2.
1
1.4
CA
FL
NC
PA
81%
Attachment
9:
Quantitative
Usage
Analysis
(QUA)

Site
Acres
Grown
(000)
Acres
Treated
(000)
%
of
Crop
Treated
LB
AI
Applied
(000)
Average
Application
Rate
1
States
of
Most
Usage
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
Wtd
Avg
Est
Max
lb
ai/

acre/
yr
#appl
/
yr
lb
ai/

A/
appl
(%
of
total
lb
ai
used
on
this
site)

143
Sugar
Beets
1,
415
23
54
1.60
3.80
34
126
1.5
1.
1
1.3
CA
TX
WA
MN
OR
84%

Sugarcane
852
0
1
0.04
0.07
0
0
0.2
1.
1
0.1
FL
100%

Sunflower
2,745
11
40
0.40
1.47
8
31
0.
7
1.1
0.
7
SD
ND
92%

Sweet
Corn,
Fresh
233
9
17
3.
84
7.
12
28
52
3.
1
2.5
1.
3
CA
MI
IL
82%

Sweet
Corn,
Proc.
544
3
21
0.
49
3.
81
8
63
3.0
2.
9
1.1
IL
100%

Sweet
Potatoes
85
16
35
18.47
40.90
25
55
1.6
1.
0
1.6
LA
MS
NC
82%

Tobacco
695
10
20
1.50
2.85
18
44
1.7
1.
5
1.1
NC
KY
SC
TN
IN
84%

Tomatoes,
Fresh
136
7
15
5.
40
10.80
14
35
1.9
2.
6
0.7
CA
FL
TX
87%

Tomatoes,
Proc.
329
48
88
14.47
26.86
72
135
1.5
1.
3
1.2
CA
97%

Walnuts
205
1
4
0.54
1.82
2
8
2.1
1.
1
1.9
CA
100%

Watermelons
258
33
38
12.71
14.79
16
33
0.5
1.
0
0.5
FL
IN
MS
TX
GA
76%

Wheat,
Spring
20,799
24
48
0.11
0.23
16
32
0.7
1.
0
0.6
ND
MN
MT
88%

Wheat,
Winter
45,854
50
106
0.11
0.23
44
78
0.9
1.
0
0.8
KY
NC
TX
WY
OR
MD
67%

Woodland
62,825
31
72
0.05
0.11
26
54
0.8
1.
2
0.7
PA
MI
FL
ND
OH
IA
79%

Total
1659.6
2464
2517.2
3926
COLUMN
HEADINGS
Wtd
Avg
=
Weighted
average­­
the
most
recent
years
and
more
reliable
data
are
weighted
more
heavily.

Est
Max
=
Estimated
maximum,
which
is
estimated
from
available
data.

Average
application
rates
are
calculated
from
the
weighted
averages.

NOTES
ON
TABLE
DATA
Usage
data
primarily
covers
1987
­
1996.
Calculations
of
the
above
numbers
may
not
appear
to
agree
because
they
are
displayed
as
rounded
to
the
nearest
1000
for
acres
treated
or
lb.
a.
i.
(Therefore
0
=
<
500)

to
two
decimal
percentage
points
for
%
of
crop
treated.

Other/
Crop
Groups
Citrus,
Other
includes
kumquats,
limes,
tangelos,
and
tangerines.

Other
Crops
include
ornamentals,
popcorn,
rapeseed/
canola,
and
safflower.

SOURCES:
EPA
data,
USDA,
and
National
Center
for
Food
and
Agricultural
Policy.