Document ID: EPA-HQ-OPP-2004-0142-0009
Agency: epa
Document Type: Supporting & Related Material
Title: 
Posted Date: 2004-10-18T04:00Z

DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
Assessment
DP
Barcode:
D296628
PC
Code:
036101
Page:
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68
UNITED
STATES
ENVIRONMENTAL
PROTECTION
AGENCY
WASHINGTON,
D.
C.
20460
OFFICE
OF
PREVENTION,
PESTICIDES
AND
TOXIC
SUBSTANCES
MEMORANDUM
DATE:
March
8,
2004
SUBJECT:
Trifluralin.
Acute,
Probabilistic,
Chronic
and
Cancer
Dietary
Exposure
Assessments
for
the
Reregistration
Eligibility
Decision.

PC
Code:
036101
DP
Barcode:
D296628
REVIEWER:
Sheila
Piper,
Chemist
Chemistry
&
Exposure
Branch/
Health
Effects
Division
(
7509C)

THROUGH:
Thomas
Bloem,
Chemist
William
Cutchin,
Chemist
Dietary
Exposure
Science
Advisory
Council
(
DESAC)
Health
Effects
Division
(
7509C)

and
David
J.
Miller,
Branch
Senior
Scientist
Chemistry
&
Exposure
Branch/
Health
Effects
Division
(
7509C)

TO:
Richard
Griffin,
Risk
Assessor
Reregistration
Branch/
Health
Effects
Division
(
7509C)

and
John
Pates,
Chemical
Review
Manager
Special
Review
&
Registration
Division
(
7508C)
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Executive
Summary
Acute,
chronic,
and
cancer
dietary
risk
assessments
were
conducted
using
the
Dietary
Exposure
Evaluation
Model
(
DEEM­
FCID
 
,
version
1.30),
and
the
Lifeline
Model
(
version
2.0),
both
of
which
use
food
consumption
data
from
the
USDA's
Continuing
Surveys
of
Food
Intakes
by
Individuals
(
CSFII)
from
1994­
1996
and
1998.
The
analyses
were
performed
to
support
the
reregistration
eligibility
decision.

Acute
Dietary
Exposure
Results
and
Characterization
An
acute
dietary
assessment
was
not
conducted
for
the
general
U.
S.
population
or
infants
and
children
because
there
was
no
appropriate
single
dose
endpoint
for
this
population
sub­
group.
The
acute
dietary
risk
estimates
are
below
the
Agency's
level
of
concern
(<
100%
aPAD)
at
the
99.9th
exposure
percentile
for
the
females
13­
49
yrs
of
age
(
<
1
%
aPAD),
the
population
subgroup
of
concern.
Results
of
the
Lifeline
analysis
are
fully
consistent
with
DEEM­
FCID
results.
The
Lifeline
acute
dietary
exposure
estimate
for
females
13­
50
yrs
of
age
is
<
1
%
of
the
aPAD.

Chronic
Dietary
Exposure
Results
and
Characterization
For
the
chronic
dietary
assessment,
all
population
subgroups
have
risk
estimates
which
are
below
Agency's
level
of
concern.
The
chronic
dietary
exposure
estimates
were
<
1%
of
the
cPAD
for
the
general
U.
S.
population
and
population
subgroups
using
DEEM­
FCID
and
Lifeline.

Cancer
Dietary
Exposure
Results
and
Characterization
The
cancer
dietary
exposure
estimate
for
the
general
U.
S.
population
is
1.64
X
10­
7
(
DEEMFCID
and
1.13
x
10­
7
(
Lifeline)
which
is
also
below
the
Agency's
level
of
concern.

I.
Introduction
Dietary
risk
assessment
incorporates
both
exposure
and
toxicity
of
a
given
pesticide.
For
acute
and
chronic
assessments,
the
risk
is
expressed
as
a
percentage
of
a
maximum
acceptable
dose
(
i.
e.,
the
dose
which
HED
has
concluded
will
result
in
no
unreasonable
adverse
health
effects).
This
dose
is
referred
to
as
the
population
adjusted
dose
(
PAD).
The
PAD
is
equivalent
to
the
Reference
Dose
(
RfD)
divided
by
the
special
FQPA
Safety
Factor.

For
acute
and
non­
cancer
chronic
exposures,
HED
is
concerned
when
estimated
dietary
risk
exceeds
100%
of
the
PAD.
HED
is
generally
concerned
when
estimated
cancer
risk
exceeds
one
in
one
million
(
i.
e.,
the
risk
exceeds
1
x
10­
6).
References
which
discuss
the
acute
and
chronic
risk
assessments
in
more
detail
are
available
on
the
EPA/
pesticides
web
site:
"
Available
Information
on
Assessing
Exposure
from
Pesticides,
A
User's
Guide,"
6/
21/
2000,
web
link:
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Dietary
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of
68
http://
www.
epa.
gov/
fedrgstr/
EPA­
PEST/
2000/
July/
Day­
12/
6061.
pdf
;
or
see
SOP
99.6
(
8/
20/
99).

The
most
recent
dietary
risk
assessment
for
trifluralin
was
conducted
by
Jennifer
Wintersteen
(
1/
12/
1995,
No
DP
Barcode).

II.
Residue
Information
Trifluralin
(
alpha,
alpha,
alpha­
trifluoro­
2,6­
dinitro­
N,
N­
dipropyl­
p­
toluidine)
is
a
selective
preemergence
or
postemergence
dinitroanilineherbicide
registered
for
the
control
of
annual
grasses
using
EC
or
G
formulations.
Directed
spray
treatments
in
corn,
sorghum,
and
sugar
beets
may
be
made
over
the
top
of
the
growing
plants.
Trifluralin
is
primarily
used
in
soybeans
and
cotton,
but
is
also
registered
for
use
on
a
variety
of
food
and
feed
crops
including:
alfalfa,
asparagus,
barley,
Brassica
vegetables,
bulb
vegetables,
celery,
citrus
fruits,
corn
(
field),
cotton,
cucurbit
vegetables,
fruiting
vegetables,
grapes,
hops,
legume
vegetables,
peanuts,
mints,
root
and
tuber
vegetables,
rapeseed
(
canola),
safflower,
sorghum,
stone
fruits,
sugarcane,
sunflower,
tree
nuts
and
wheat.

Current
tolerances
(
ranging
from
0.05
ppm
to
2.0
ppm)
are
established
for
residues
of
trifluralin
in/
on
numerous
raw
agricultural
plant
commodities
[
40
CFR
§
180.207].
Tolerances
for
residues
of
trifluralin
in
animal
commodities
have
not
been
established.
Based
on
the
reassessed
tolerance
of
alfalfa
forage
(
3
ppm),
the
maximum
dietary
exposure
of
ruminants
has
increased
significantly.
Therefore,
new
metabolism
and
feeding
studies
are
required
in
order
to
assess
the
residue
level
for
tolerances
in
ruminant
commodities.
The
Agency
continue
to
expect
that
finite
residues
of
trifluralin
will
not
occur
in
hog
and
poultry
commodities
since
alfalfa
is
not
a
feeding
item
for
these
non­
ruminants.

Data
from
the
plant
and
ruminant
metabolism
studies,
as
well
as
toxicological
and
environmental
fate
data
were
presented
to
the
HED
Metabolism
Assessment
Review
Committee
(
MARC)
for
determination
of
the
residues
of
concern
(
Memo,
S.
Piper,
04­
FEB­
04).
See
Table
1
for
a
summary
of
the
residues
of
concern
determined
by
the
MARC.

Table
1.
Residues
of
Concern
in
Plants,
Ruminants
and
Water
Matrix
Risk
Assessment
Tolerance
Expression
Plants
Trifluralin
Trifluralin
Livestock­
ruminant
Use
TRR
from
ruminant
study
No
decision
Rotational
Crops
Trifluralin
Trifluralin
Water
Trifluralin,
TR­
4,
TR­
6
and
TR­
15
N/
A
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Residue
Data
used
for
Acute,
Chronic,
and/
or
Cancer
Assessments:

Adequate
field
trial
data
depicting
trifluralin
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.
Trifluralin
residues
were
<
LOQ
in/
on
all
commodities
except
alfalfa,
collards,
flax
seeds
and
mint
field
trials.
Anticipated
residue
estimates
are
presented
in
Attachments
1
and
2
of
this
document.

Total
radioactive
residues
(
TRR)
in
tissue
extracts
and
milk
from
cattle
dosed
with
[
14C]
trifluralin
at
levels
equivalent
to
1.5x
the
revised
maximum
exposure
for
3
days,
were
0.003
ppm
in
muscle,
0.015
ppm
in
fat,
0.048
ppm
in
kidney,
0.145
ppm
in
liver
and
0.011
ppm
in
milk
from
the
cow
dosed
at
2.8x.
These
values
were
used
in
this
dietary
assessment
and
adjusted
with
percent
crop
treated
for
alfalfa
(
3%
CT).

Adequate
PDP
monitoring
data
are
available
for
the
following
commodities:
asparagus,
barley,
green
beans,
broccoli,
cantaloupe,
carrots,
celery,
cherry,
grapes,
grape
juice,
oranges,
orange
juice,
nectarines,
oats,
peaches,
peanut
butter,
potato,
sweet
peppers,
sweet
potato,
tomato,
winter
squash
and
wheat.
Only
barley
[
3
detects­
0.005
ppm],
broccoli
[
1
detect­
0.007
ppm],
carrots
[
889
detects­
ranging
from
0.01­
0.21
ppm]
and
tomato
canned
[
7
detects­
3
@
0.025ppm
and
4
@
0.002
ppm]
showed
detectable
residues
of
trifluralin.
A
summary
of
trifluralin
PDP
monitoring
data
(
2002­
1997)
is
provided
in
Attachments
1
and
2.

Also,
drinking
water
assessment
was
conducted
in
this
dietary
exposure
assessment
for
trifluralin
and
three
degradates
(
TR­
4,
TR­
6
and
TR­
15).
A
Tier
II
(
PRZM/
EXAMS)
modeling
was
conducted
and
the
water
numbers
were
adjusted
for
percent
cropped
of
soybeans
(
0.41).
The
values
to
use
for
drinking
water
are
0.4
ppb
for
chronic
non­
cancer
and
0.3
ppb
for
chronic
cancer.

BEAD
provided
a
Screening
Level
Estimates
of
Agricultural
Uses
(
SLUA)
for
trifluralin
(
J.
Alsadek,
12/
9/
03).
The
SLUA
provides
a
quick
snap
shot
of
pesticide
use,
by
crop.
The
SLUA
averages
the
total
pounds
applied
to
trifluralin
and
percent
of
crop
treated
from
1997
­
2001
(
see
Attachment
8).

III.
Exposure
Model
and
Consumption
Information
Several
reasonable
peer­
reviewed
programs
have
been
emerging
recently
for
modeling
dietary
exposure
to
pesticides.
For
a
variety
of
technical,
historical,
and
availability
reasons,
DEEMTM
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of
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was
the
program
generally
used
by
EPA's
Office
of
Pesticide
Programs
for
conducting
its
dietary
risk
assessments.
With
the
advent
and
current
availability
of
a
number
of
other
exposure
models,
OPP,
registrants,
and
other
interested
parties
have
available
to
them
the
option
of
selecting
other
peer­
reviewed
models
in
conducting
risk
assessments
for
pesticides.
LifelineTM
is
one
such
model,
and
it
has
been
used
to
supplement
the
DEEM
analysis
conducted
to
evaluate
flumioxazin
dietary
exposure.
Dietary
exposure
assessments
may
also
be
performed
with
other,
similar
programs,
and
if
submitted,
such
analyses
will
be
reviewed
by
EPA
for
acceptability
and
comparability
to
existing
peer­
reviewed
models
being
used
by
OPP.

IIIa.
DEEM­
FCID
 
Program
and
Consumption
Information
Trifluralin
acute
and
chronic
dietary
exposure
assessments
were
conducted
using
the
Dietary
Exposure
Evaluation
Model
software
with
the
Food
Commodity
Intake
Database
(
DEEMFCID
 
,
Version
1.30),
which
incorporates
consumption
data
from
USDA's
Continuing
Surveys
of
Food
Intakes
by
Individuals
(
CSFII),
1994­
1996
and
1998.
The
1994­
96,
98
data
are
based
on
the
reported
consumption
of
more
than
20,000
individuals
over
two
non­
consecutive
survey
days.
Foods
"
as
consumed"
(
e.
g.,
apple
pie)
are
linked
to
EPA­
defined
food
commodities
(
e.
g.
apples,
peeled
fruit
­
cooked;
fresh
or
N/
S;
baked;
or
wheat
flour
­
cooked;
fresh
or
N/
S,
baked)
using
publicly
available
recipe
translation
files
developed
jointly
by
USDA/
ARS
and
EPA.
For
chronic
exposure
assessment,
consumption
data
are
averaged
for
the
entire
U.
S.
population
and
within
population
subgroups.
For
an
acute
exposure
assessment
data
are
retained
as
individual
consumption
events.
Based
on
analysis
of
the
1994­
96,
98
CSFII
consumption
data,
which
took
into
account
dietary
patterns
and
survey
respondents,
HED
concluded
that
it
is
most
appropriate
to
report
risk
for
the
following
population
subgroups:
the
general
U.
S.
population,
all
infants
(<
1
year
old),
children
1­
2,
children
3­
5,
children
6­
12,
youth
13­
19,
adults
20­
49,
females
13­
49,
and
adults
50+
years
old.

For
chronic
dietary
exposure
assessment,
an
estimate
of
the
residue
level
in
each
food
or
foodform
(
e.
g.,
orange
or
orange
juice)
on
the
food
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
average
estimated
exposure.
Exposure
is
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
by­
individual
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
exposure
assessment,
or
"
matched"
in
multiple
random
pairings
with
residue
values
and
then
summed
in
a
probabilistic
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
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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.

III
b.
Lifeline
 
Program
and
Consumption
Information
Acute,
chronic
and
cancer
dietary
exposure
estimates
were
also
conducted
using
the
Lifeline
 
model
(
Version
2.0).
The
Lifeline
 
assessments
were
also
conducted
using
the
same
consumption
data
as
the
DEEM­
FCID
 
(
CSFII,
1994­
1996
and
1998
consumption
data
with
FCID).
Lifeline
 
uses
the
recipe
file
to
relate
RACs
to
foods
"
as­
eaten."
Lifeline
 
converts
the
RAC
residues
into
food
residues
by
randomly
selecting
a
RAC
residue
value
from
the
"
user
defined"
residue
distribution
(
created
from
the
residue,
percent
crop
treated,
and
processing
factors
data),
and
calculating
a
net
residue
for
that
food
based
on
the
ingredients'
mass
contribution
to
that
food
item.
For
example,
"
apple
pie"
will
have
a
residue
distribution
based
on
the
residues
provided
for
apples
(
adjusted
by
the
appropriate
processing
factors
and
percent
crop
treated),
as
well
as
the
residues
for
each
of
the
other
ingredients
in
the
apple
pie
recipe
for
which
there
may
be
tolerances.
Lifeline
 
calculates
dietary
exposure
from
"
apple
pie"
based
on
the
amount
eaten,
and
the
residue
drawn
from
the
"
apple
pie"
residue
distribution
for
that
eating
occasion.

Lifeline
 
models
the
individual's
dietary
exposures
over
a
season
by
selecting
a
new
CSFII
diary
each
day
from
a
set
of
similar
individuals
based
on
age
and
season
attributes.
Lifeline
 
groups
CSFII
diaries
based
on
the
respondents'
age
and
the
season
during
which
the
food
diary
was
recorded.
The
Lifeline
chronic
dietary
exposure
estimate
is
based
on
an
average
daily
exposure
from
a
profile
of
1000
individuals
over
a
one
year
period.
Further
information
regarding
the
Lifeline
 
model
can
be
found
at
the
following
web
site:
www.
theLifeline
 
group.
org.

IV.
Toxicological
Information
On
April
17,
2003,
the
HED
Hazard
Identification
Assessment
Review
Committee
(
HIARC)
reviewed
the
recommendations
of
the
toxicology
reviewer
for
trifluralin
with
regard
to
the
acute
and
chronic
RfDs
and
the
toxicological
endpoints
selection
for
use
as
appropriate
in
occupational/
residential
exposure
risk
assessments.
Based
on
the
available
data,
the
CPRC
concluded
that
trifluralin
is
a
"
Group
C"
(
limited
evidence
of
carcinogenicity)
carcinogen.
The
Q1*
for
trifluralin
is
5.79
x
10­
3
(
mg/
kg/
day)­
1
based
on
male
rat
thyroid
follicular
cell
tumors
combined
(
EPA
memo
July
23,
1991,
Whang
Phang
to
Ester
Rinde).
Table
2
is
a
summary
of
the
toxicology
doses
and
endpoints
selected
that
are
relevant
to
dietary
exposure
assessment.
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Table
2.
Summary
of
Toxicological
Doses
and
Endpoints
for
Trifluralin
for
Use
in
Dietary
Exposure
Assessment
Exposure
Scenario
Dose
Used
in
Risk
Assessment,
UF
Hazard
and
Exposure
Based
Special
FQPA
Safety
Factor
Study
and
Toxicological
Effects
Acute
Dietary
General
US
pop.
including
infants
&
children
No
appropriate
single
dose
endpoint
was
found
for
this
population
subgroup
Acute
Dietary
females
13­
50
yrs
of
age
NOAEL
=
100
mg/
kg/
day
UF
=
100
Acute
RfD
=
1
mg/
kg/
day
FQPA
SF
=
1
aPAD
=
1
mg/
kg/
day
Developmental
Toxicity
Study
­
Rat
LOAEL
=
500
mg/
kg/
day
based
on
increased
total
liter
resorptions.

Chronic
Dietary
all
populations
NOAEL=
2.4
mg/
kg/
day
UF
=
100
Chronic
RfD
=
0.024
mg/
kg/
day
FQPA
SF
=
1
cPAD
=
chronic
RfD
FQPA
SF
=
0.024
mg/
kg/
day
Chronic
Toxicity
(
capsule)
­
Dog
LOAEL
=
40
mg/
kg/
day
based
on
based
on
increased
frequency
of
abnormal
stool,
decreased
body
weights
and
body
weight
gains,
and
on
decreased
erythrocytes
and
hemoglobin
and
increased
thrombocytes
in
males
Cancer
(
oral,
dermal,
inhalation)
Q1*
=
5.79
X
10­
3
(
mg/
kg/
day)­
1
"
Group
C"
(
limited
evidence
of
carcinogenicity)

UF
=
uncertainty
factor,
FQPA
SF
=
Special
FQPA
safety
factor,
NOAEL
=
no
observed
adverse
effect
level,
LOAEL
=
lowest
observed
adverse
effect
level,
PAD
=
population
adjusted
dose
(
a
=
acute,
c
=
chronic)
RfD
=
reference
dose,
MOE
=
margin
of
exposure
NOTE:
The
Special
FQPA
Safety
Factor
recommended
by
the
HIARC
assumes
that
the
exposure
databases
(
dietary
food,
drinking
water,
and
residential)
are
complete
and
that
the
risk
assessment
for
each
potential
exposure
scenario
includes
all
metabolites
and/
or
degradates
of
concern
and
does
not
underestimate
the
potential
risk
for
infants
and
children.

V.
Results/
Discussion
As
stated
above,
for
acute
and
chronic
assessments,
HED
is
concerned
when
dietary
risk
exceeds
100%
of
the
PAD.
For
both
the
acute
and
chronic
analyses,
the
estimated
dietary
exposures
are
<
1%
of
the
PAD
for
all
population
subgroups,
regardless
of
the
model
used
to
estimate
exposure.
The
results
reported
in
Tables
3
and
4
are
for
the
general
U.
S.
Population,
all
infants
(<
1
year
old),
children
1­
2,
children
3­
5,
children
6­
12,
youth
13­
19,
females
13­
49
(
acute
only),
adults
20­
49,
and
adults
50+
years.
Cancer
risk
is
determined
for
the
general
U.
S.
population
only.
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Acute
and
chronic
dietary
risks
were
also
estimated
using
the
Lifeline
 
model
(
version
2.0).
The
Lifeline
 
model
estimated
acute
exposure
based
on
the
acute
1­
day
dietary
dose
drawn
randomly
from
an
age­
specific
seasonal
exposure
profile
of
1000
individuals.
The
Lifeline
 
chronic
dietary
exposure
estimate
is
based
on
an
average
daily
exposure
from
a
profile
of
1000
individuals
over
a
one
year
period.
Results
of
the
Lifeline
 
analysis
are
fully
consistent
with
DEEM­
FCID
 
results.

Table
3.
Results
of
Acute
Dietary
Exposure
Analysis
Using
both
DEEM
FCID
and
Lifeline
Softwares
(
results
on
the
line
below
for
purposes
of
comparison)

Population
Subgroup
aPAD
(
mg/
kg/
day)
95th
Percentile
99th
Percentile
99.9th
Percentile
Exposure
(
mg/
kg/
day)
%
aPAD
Exposure
(
mg/
kg/
day)
%
aPAD
Exposure
(
mg/
kg/
day)
%
aPAD
Females
13­
49
yrs
1
0.000051
0.04
0.000104
0.01
0.000262
0.03
0.000062
0.01
0.000129
0.01
0.000311
0.03
Results
of
Cancer
Dietary
Exposure
Analysis
The
estimated
exposure
of
the
general
U.
S.
population
to
trifluralin
is
0.000028
mg/
kg/
day.
Applying
the
Q
1*
of
5.8
x
10­
3
(
mg/
kg/
day)­
1
to
the
exposure
value
results
in
a
cancer
risk
estimate
of
1.64
x
10­
7
(
DEEM­
FCID)
and
1.13
x
10­
7
(
Lifeline).
Therefore,
estimated
cancer
risk
is
below
HED's
level
of
concern.

Table
4.
Result
of
Acute
and
Chronic
Dietary
Exposure
and
Risk
Estimates
for
Trifluralin.

Population
Subgroup
PAD,
mg/
kg/
day
DEEM­
FCID
Lifeline
Exposure,
mg/
kg/
day
%
PAD
Exposure,
mg/
kg/
day
%
PAD
Acute
Dietary
Estimates
(
99.9th
Percentile
of
Exposure)

Females
13­
49
yrs
1
0.000262
0.03
0.000311
0.03
Chronic
Dietary
Estimates
U.
S.
Population
0.024
0.000030
0.1
0.000019
0.1
All
infants
(<
1
yr)
0.024
0.000062
0.3
0.000033
0.1
Children
1­
2
yrs
0.024
0.000073
0.3
0.000051
0.2
Children
3­
5
yrs
0.024
0.000062
0.3
0.000039
0.2
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Children
6­
12
yrs
0.024
0.000041
0.2
0.000024
0.1
Youth
13­
19
yrs
0.024
0.000025
0.1
0.000016
0.1
Adults
20­
49
yrs
0.024
0.000025
0.1
0.000017
0.1
Adults
50+
yrs
0.024
0.000025
0.1
0.000017
0.1
Females
13­
49
yrs
0.024
0.000024
0.1
0.000017
0.1
Cancer
Dietary
Estimate
U.
S.
Population
0.0058
0.000028
1.64
x10­
7
0.000019
1.13
x10­
7
VI.
Characterization
of
Inputs/
Outputs
In
the
course
of
conducting
a
Tier
3
dietary
exposure
analysis,
decisions
are
made
regarding
the
following:
the
residue
data
used
in
the
analysis
(
e.
g.,
field
trials,
monitoring
data,
etc.)
refinements
incorporated
in
such
as
%
CT
and
processing
factors.
Characterization
of
this
assessment
and
associated
are:

The
dietary
exposure
analyses
relied
on
field
trial
data
for
several
commodities
for
trifluralin
residues
in/
on
food.
The
use
of
field
trial
data
provides
an
upper
bound
estimate
of
dietary
exposure.
Also,
the
residues
of
trifluralin
in
ruminant
were
only
available
from
the
metabolism
study
and
not
feeding
study.
There
is
some
uncertainty
associated
with
the
use
of
total
radioactive
residues
to
represent
the
results.

Monitoring
data
were
translated
to
similar
crops
when
possible,
generally
according
to
the
HED
SOP
99.3
"
Translation
of
Monitoring
Data"
(
See
Table
5).
Also,
HED
change
in
classification
of
food
forms
with
respect
to
"
not
blended,"
"
partially
blended,"
and
"
blended"
status
(
HED's
ChemSAC
memo,
8/
20/
1999)
was
used
for
refinement.
DEEM
default
processing
factors
were
used
when
monitoring
data
were
not
available.

Table
5.
Trifluralin
Translation
of
Monitoring
Data
Commodity
using
PDP
Monitoring
Data
Commodity
Translated
to
carrots
chicory,
horseradish,
parsnip,
salisfy
celery
endive
orange
citrus
citron,
grapefruit,
lemon,
lime,
kumquat,
tangerine
peach
apricot
squash
okra,
pumpkin
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Table
5.
Trifluralin
Translation
of
Monitoring
Data
sweet
pepper
eggplant
wheat
rye
VII.
Conclusions
Acute,
chronic
and
cancer
dietary
risk
assessments
were
conducted
using
the
Dietary
Exposure
Evaluation
Model
(
DEEM­
FCID)
and
the
Lifeline
Model.
The
acute
dietary
risk
estimates
are
below
the
Agency's
level
of
concern
at
the
99.9th
percentile
for
females
13­
49
years
of
age
(<
1%
aPAD),
the
population
subgroup
of
concern.
For
the
chronic
dietary
assessment,
all
population
subgroups
have
risk
estimates
which
are
below
Agency's
concern
(<
1%
cPAD).
The
cancer
risk
estimate
associated
with
the
exposure
of
trifluralin
is
1.64
x
10­
7
(
DEEM­
FCID)
and
1.13
x10­
7
(
Lifeline)
for
the
general
U.
S.
population,
and
is
below
the
Agency's
level
of
concern.

VIII.
List
of
Attachments
°
Anticipated
Residues
Summary
Table
for
Trifluralin
(
pgs
11­
39)
°
Acute
Residue
Distribution
Files
for
Trifluralin
and
Chronic
Point
Estimate
(
pgs
40­
44)
°
Acute
Food
Residue
Input
file
(
pgs
44­
52
)
°
Acute
Results
file
(
pg
53)
°
Chronic/
Cancer
Food
&
Water
Residue
Input
file
(
pgs
53­
60)
°
Chronic
Results
file
(
pg
61)
°
Cancer
Results
file
(
pg
62)
°
SLUA
(%
CT)
Memo
from
BEAD
(
pg
63)

IX.
Appendix
°
Additional
data
for
alfalfa
and
carrots
cc:
S.
Piper,
CEB
Reading
File,
W.
Cutchin
RDI:
DeSAC
//
04;
DMiller
//
04
7509C:
CEB:
CM­
2:
Rm
810F:
308­
2717:
Trifluralin
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Attachment
1.
Anticipated
Residues
Summary
Table
for
Trifluralin
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Alfalfa
11­
uncooked
(
B)
FT
(
MRID
44117801)
40
37
(
0.02­
2.21ppm)
0.01
3
0.010
0.010
Almonds
11­
Uncooked
(
PB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
18­
Dried
41­
Frozen
NFS
FT
(
MRIDs
00105675;

00105726)
31
0
0.01
3
RDF
1
0.00015
Apricot
juice
11­
Uncooked
(
PB)

12­
Cooked:
NFS
31­
Canned:
NFS
42­
Frozen:
Cooked
2000
single
serving
peach
PDP
534
0
0.001
100
0.001
0.001
Apricot
11­
Uncooked
(
NB)

12­
Cooked:
NFS
14­
Boiled
2002,
2001
&
2000
peach
PDP
1628
0
0.001
100
0.001
0.001
31­
Canned:
NFS
(
PB)

34­
Canned:
Boiled
2000
single
serving
peach
PDP
534
0
0.001
100
0.001
0.001
Apricots­
dried
13­
Baked
(
PB)

14­
Boiled
18­
Dried
2002,
2001
&
2000
peach
PDP
1628
0
0.001
100
0.001
0.001
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Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Asparagus
11­
Uncooked
(
NB)

14­
Boiled
2002
asparagus
PDP
708
0
0.016
25
RDF
2
0.002
32­
Canned:
Cooked
(
PB)

42­
Frozen:
Cooked
2002
asparagus
PDP
708
0
0.016
25
RDF
2
0.002
Barley,
grain
11­
Uncooked
(
B)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
99­
Alcohol/
Ferment
Distilled
2002
barley
PDP
725
3
@
0.005ppm
0.003
5
RDF
3
0.0001
Beans­
dry
12­
Cooked:
NFS
(
B)

13­
Baked
14­
Boiled
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
dried
beans
FT
(
MRID
00105669)
32
0
0.01
30
0.0015
0.0015
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Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Beans­
succulent
11­
Uncooked
(
PB)

12­
Cooked:
NFS
14­
Boiled
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
44­
Frozen:
Boiled
51­
Cured:
NFS
2001
&
2000
green
.
bean
PDP
903
0
0.046
35
RDF
4
0.007
1998
green
bean
canned
frozen
PDP
359
0
0.026
35
RDF
5
0.0035
Beans­
Guar
13­
Baked
(
B)
guar
bean
FT
(
MRID
00105670)
9
0
0.01
30
0.0015
0.0015
Beans­
Mung
11­
Uncooked
(
B)

12­
Cooked
14­
Boiled
15­
Fried
mung
bean
FT
(
MRID
00105670)
4
0
0.01
100
0.005
0.005
Beets,
garden
(
roots/
tops)
11­
Uncooked
(
PB)

14­
Boiled
31­
Canned:
NFS
32­
Canned:
Cooked
51­
Cured:
NFS
s.
beets
FT
(
MRIDs
00105757;
00105648;

00105666;
00105648)
30
0
0.01
5
RDF
6
0.00025
11­
Uncooked
(
PB)

14­
Boiled
s.
beets
FT
(
MRIDs
00105757;
00105648;

00105666;
00105648)
30
0
0.01
5
RDF
6
0.00025
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68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Brazil
Nuts
11­
Uncooked
(
PB)

13­
Baked
14­
Boiled
16­
Pasteurized
Pecan
FT
(
MRID
00105675)
11
0
0.01
3
RDF
7
0.00015
Broccoli
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
2002
&
2001
broccoli
PDP
1457
1
@
0.007ppm
0.008
10
RDF
8
0.0004
32­
Canned:
Cooked
(
PB)

42­
Frozen:
Cooked
44­
Frozen:
Boiled
2002
&
2001
broccoli
PDP
1457
1
@
0.007ppm
0.008
10
RDF
8
0.0004
Brussel
Sprouts
14­
Boiled
(
PB)

42­
Frozen:
Cooked
b.
sprouts
FT
(
MRID
00105749)
5
0
0.01
100
0.005
0.005
Cabbage
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
cabbage
FT
(
MRIDs
00105749
&
00105650)
29
2
(
0.01­
0.011ppm)
0.01
45
RDF
9
0.005
31­
Canned:
NFS
(
PB)

32­
Canned:
Cooked
51­
Cured:
NFS
(
smoked/
pickled/
cabbage
FT
(
MRIDs
00105749
&
00105650)
29
2
(
0.01­
0.011ppm)
0.01
45
RDF
9
0.005
DRAFT
 
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Carrots
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
2002,
2001&
2000
carrot
PDP
1477
888
(
0.002­
0.21ppm)
0.005
55
RDF
10
0.013
31­
Canned:
NFS
(
PB)

32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
44­
Frozen:
Boiled
2002,
2001
&
2000
carrot
PDP
1477
888
(
0.002­
0.21ppm)
0.005
55
RDF
10
0.013
Cashews
11­
Uncooked
(
PB)

13­
Baked
14­
Boiled
Pecan
FT
(
MRID
00105675)
11
0
0.01
3
RDF
7
0.00015
Cauliflower
11­
Uncooked
(
NB)

12­
Cooked:
NFS
14­
Boiled
15­
Fried
cauliflower
FT
(
MRID
00105749)
9
0
0.01
10
RDF
12
0.0005
42­
Frozen:
Cooked
cauliflower
FT
(
MRID
00105749)
9
0
0.01
10
RDF
12
0.0005
Celery
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
20002
&
2001
celery
PDP
1473
0
0.03
10
RDF
13
0.0015
DRAFT
 
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

31­
Canned:
NFS
(
PB)

32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
20002
&
2001
celery
PDP
1473
0
0.03
10
RDF
13
0.0015
Celery
Juice
31­
Canned:
NFS
(
PB)
20002
&
2001
celery
PDP
1473
0
0.03
10
RDF
13
0.0015
Cherries
11­
Uncooked
(
PB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
31­
Canned:
NFS
33­
Canned:
Baked
41­
Frozen:
NFS
2001
&
2000
cherry
PDP
561
0
0.005
100
0.0025
0.0025
Cherries­
dried
Cherries
dried
(
PB)
2001
&
2000
cherry
PDP
561
0
0.005
100
0.0025
0.0025
Cherries­
juice
13­
Baked
(
PB)

14­
Boiled
31­
Canned:
NFS
41­
Frozen:
NFS
2001
&
2000
cherry
PDP
561
0
0.005
100
0.0025
0.0025
Chestnuts
12­
Cooked:
NFS
(
PB)

13­
Baked
Pecan
FT
(
MRID
00105675)
11
0
0.01
3
RDF
7
0.00015
Chicory
11­
Uncooked
(
NB)
2002
&
2000
carrot
PDP
1477
888
(
0.002­
0.21ppm)
0.005
100
0.024
0.024
DRAFT
 
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Citrus
Citron
13­
Baked
(
PB)

14­
Boiled
2001
&
2000
orange
PDP
1489
0
0.02
3
RDF
14
0.00015
Collards
14­
Boiled
(
PB)

32­
Canned:
Cooked
42­
Frozen:
Cooked
collard
FT
(
MRID
00105724)
23
2
(
0.01­
0.014ppm)
0.01
35
RDF
15
0.004
Corn
grain­
endosperm
11­
Uncooked
(
B)

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/
Ferment
Distilled
f.
corn
FT
(
MRIDs
42448201;

00032811;
00105697)
15
0
0.01
3
0.00015
0.00015
Corn
grain­
oil
98­
Refined
(
B)
f.
corn
FT
(
MRIDs
42448201;

00032811;
00105697)
15
0
0.01
3
0.00015
0.00015
Corn
grain­
bran
12­
Cooked:
NFS
(
B)

13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
f.
corn
FT
(
MRIDs
42448201;

00032811;
00105697)
15
0
0.01
3
0.00015
0.00015
DRAFT
 
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Corn
grain/
sugarmolasses
12­
Cooked:
NFS
(
B)

41­
Frozen:
NFS
f.
corn
FT
(
MRIDs
42448201;

00032811;
00105697)
15
0
0.01
3
0.00015
0.00015
Corn
grain/
sugar/
hfcs
98­
Refined
(
B)
f.
corn
FT
(
MRIDs
42448201;

00032811;
00105697)
15
0
0.01
3
0.00015
0.00015
Corn,
pop
12­
Cooked:
NFS
(
B)

13­
Baked
f.
corn
FT
(
MRIDs
42448201;

00032811;
00105697)
15
0
0.01
3
0.00015
0.00015
Cottonseed­
meal
42­
Frozen:
Cooked
(
B)
cottonseed
FT
(
MRID
42354501)
3
1
@
0.015ppm
0.01
45
0.007
0.007
Cottonseed­
oil
98­
Refined
(
B)
cotton
FT
(
MRID
42354501)
3
1
@
0.015ppm
0.01
45
0.007
0.007
Cucumber
11­
Uncooked
(
NB)
2002,
2000,
1999
cucumber
PDP
1650
0
0.014
5
RDF
16
0.0005
34­
Canned:
Boiled
(
PB)
60­
Canned:

Cured
2002,
2000,
1999
cucumber
PDP
1650
0
0.014
5
RDF
16
0.0005
Eggplant
12­
Cooked:
NFS
(
NB)

13­
Baked
14­
Boiled
15­
Fried
2002,
2000
&
1999
sweet
pepper
PDP
1639
0
0.036
100
0.02
0.02
Endive
(
escarole)
11­
Uncooked
(
PB)

12­
Cooked:
NFS
20002
&
2001celery
PDP
1473
0
0.03
100
0.015
0.015
Filberts
11­
Uncooked
(
PB)

13­
Baked
14­
Boiled
Pecan
FT
(
MRID
00105675)
11
0
0.01
3
RDF
7
0.00015
DRAFT
 
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and
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Material
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Flax
seed
98­
Refined
(
B)
flax
FT
(
MRID
00084581)
9
7
@
0.04ppm
0.01
100
0.04
0.04
Garlic
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
green
onion
FT
(
MRID
42448202)
21
2
(
0.012­
0.016ppm)
0.01
3
RDF
42
0.0004
31­
Canned:
NFS
(
PB)

32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
42­
Frozen:
Cooked
51­
Cured:
NFS
(
smoked/
pickled)

52­
Cured:
Cooked
(
smoked/
pickled)
green
onion
FT
(
MRID
42448202)
21
2
(
0.012­
0.016ppm)
0.01
3
RDF
42
0.0004
Grapes
11­
Uncooked
(
PB)

12­
Cooked:
NFS
31­
Canned:
NFS
41­
Frozen:
NFS
2001
&
2000
grape
PDP
1445
0
0.03
3
RDF
17
0.00045
Grapes­
juice
11­
Uncooked
(
PB)

12­
Cooked:
NFS
14­
Boiled
31­
Canned:
NFS
34­
Canned:
Boiled
41­
Frozen:
NFS
1999
&
1998
grape
juice
PDP
1357
0
0.03
3
RDF
18
0.00045
DRAFT
 
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Grapes­
juiceconcentrate
12­
Cooked:
NFS
(
PB)

13­
Baked
14­
Boiled
31­
Canned:
NFS
41­
Frozen:
NFS
1999
&
1998
grape
juice
PDP
1357
0
0.03
3
RDF
18
0.00045
Grapes­
leaves
14­
Boiled
(
PB)
1999
&
1998
grape
PDP
1445
0
0.03
3
RDF
17
0.00045
Grapes­
raisins
11­
Uncooked
(
PB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
18­
Dried
42­
Frozen:
Cooked
1999
&
1998
grape
PDP
1364
0
0.03
3
RDF
17
0.00045
Grapes­
wine
&

sherry
99­
Alcohol/
Fermented/

Distilled
(
PB)
1999
&
1998
grape
PDP
1364
0
0.03
3
RDF
17
0.00045
Grapefruit
peel
Grapefruit
peel
(
PB)
2001
&
2000
orange
PDP
1489
0
0.01
3
RDF
14
0.00015
Grapefruit­
juice
11­
Uncooked
(
PB)

31­
Canned:
NFS
2001
&
2000
orange
juice
PDP
1392
0
0.02
3
RDF
19
0.0003
Grapefruit­
juiceconcentrate
41­
Frozen:
NFS
(
PB)
2001
&
2000
orange
juice
PDP
1392
0
0.02
3
RDF
19
0.0003
Grapefruit­
peeled
fruit
11­
Uncooked
(
NB)

12­
Cooked:
NFS
2001
&
2000
orange
PDP
1489
0
0.01
3
RDF
14
0.00015
31­
Canned:
NFS
(
PB)
2001
&
2000
orange
PDP
1489
0
0.01
3
RDF
14
0.00015
DRAFT
 
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and
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Material
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Exposure
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Hickory
Nuts
11­
Uncooked
(
PB)
Pecan
FT
(
MRID
00105675)
11
0
0.01
3
RDF
7
0.00015
Hops
99­
Alcohol/

Fermented/
Distilled
(
B)
hop
FT
(
MRID
00105678)
18
0
0.01
5
0.00025
0.00025
Horseradish
12­
Cooked:
NFS
(
NB)

14­
Boiled
2002
&
2000
carrot
PDP
1477
888
(
0.002­
0.21ppm)
0.005
100
0.024
0.024
34­
Canned:
Boiled
(
PB)

51­
Cured:
NFS
(
smoked/
pickled/)
2002
&
2000
carrot
PDP
1477
888
(
0.002­
0.21ppm)
0.005
100
0.024
0.024
Kale
12­
Cooked:
NFS
(
PB)

14­
Boiled
32­
Canned:
Cooked
kale
FT
(
MRID
00105724)
13
0
0.01
25
RDF
21
0.0013
Kohlrabi
14­
Boiled
(
NB)
cabbage
FT
(
MRIDs
00105749;
00105650)
26
0
0.01
100
0.005
0.005
Kumquats
Kumquats
(
PB)
2001
&
2000
orange
PDP
1489
0
0.02
3
RDF
14
0.00015
Leeks
11­
Uncooked
(
NB)

12­
Cooked:
NFS
green
onion
FT
(
MRID
42448202)
21
2
(
0.012­
0.016ppm)
0.01
3
RDF
42
0.0004
DRAFT
 
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and
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Material
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Lemons­
juice
11­
Uncooked
(
PB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
41­
Frozen:
NFS
42­
Frozen:
Cooked
2001
&
2000
orange
juice
PDP
1392
0
0.02
5
RDF
23
0.0005
Lemons­
juiceconcentrate
12­
Cooked:
NFS
(
PB)

13­
Baked
14­
Boiled
31­
Canned:
NFS
34­
Canned:
Boiled
41­
Frozen:
NFS
2001
&
2000
orange
juice
PDP
1392
0
0.02
5
RDF
23
0.0005
Lemons­
peel
11­
Uncooked
(
PB)

13­
Baked
14­
Boiled
31­
Canned:
NFS
34­
Canned:
Boiled
41­
Frozen:
NFS
2001
&
2000
orange
PDP
1489
0
0.01
5
RDF
22
0.00025
Lemons­
peeled
fruit
11­
Uncooked
(
NB)

12­
Cooked:
NFS
31­
Canned:
NFS
(
PB)
2001
&
2000
orange
PDP
1489
0
0.01
5
RDF
22
0.00025
Lentils
14­
Boiled
(
B)
dried
bean
FT
(
MRID
00105669)
32
0
0.01
30
0.0015
0.0015
DRAFT
 
Confidential,
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and
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Material
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Exposure
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DP
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Limes­
juice
11­
Uncooked
(
PB)

31­
Canned:
NFS
32­
Canned:
Cooked
34­
Canned:
Boiled
41­
Frozen:
NFS
2001
&
2000
orange
PDP
1489
0
0.02
5
RDF
23
0.0005
Limes­
juiceconcentrate
12­
Cooked:
NFS
(
PB)

41­
Frozen:
NFS
2001
&
2000
orange
PDP
1489
0
0.02
5
RDF
23
0.0005
Limes­
peel
13­
Baked
(
PB)

14­
Boiled
2001
&
2000
orange
PDP
1489
0
0.01
5
RDF
22
0.00025
Limes­
peeled
fruit
11­
Uncooked
(
NB)
2001
&
2000
orange
PDP
1489
0
0.01
5
RDF
22
0.00025
Macadamia
nuts
13­
Baked
(
PB)
Pecan
FT
(
MRID
00105675)
11
0
0.01
3
RDF
7
0.00015
Melonscantaloupe
juice
11­
Uncooked
(
NB)
2000
&
1999
PDP
Cantaloupe
1231
0
0.03
15
RDF
11
0.002
Melonscantaloupe
pulp
11­
Uncooked
(
NB)
2000
&
1999
PDP
Cantaloupe
1231
0
0.03
15
RDF
11
0.002
Melons
­
Casaba
11­
Uncooked
(
NB)
2000
&
1999
PDP
Cantaloupe
1231
0
0.03
15
RDF
11
0.002
Melons
­
Crenshaw
Crenshaw
(
NB)
2000
&
1999
PDP
Cantaloupe
1231
0
0.03
15
RDF
11
0.002
Melons­
honeydew
11­
Uncooked
(
NB)
2000
&
1999
PDP
Cantaloupe
1231
0
0.03
5
RDF
20
0.001
Melons­
persian
Persian
(
NB)
2000
&
1999
PDP
Cantaloupe
1231
0
0.03
15
RDF
11
0.002
DRAFT
 
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68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Melon­
bitter
12­
Cooked:
NFS
(
NB)
2000
&
1999
PDP
Cantaloupe
1231
0
0.03
15
RDF
11
0.002
Melon­
watermelon
11­
Uncooked
(
NB)
2000
&
1999
PDP
Cantaloupe
1231
0
0.03
15
RDF
11
0.002
watermelon
juice
(
PB)
2000
&
1999
PDP
Cantaloupe
1231
0
0.03
15
RDF
11
0.002
Mustard
greens
14­
Boiled
(
PB)
m
greens
FT
(
MRID
00105724)
19
0
0.01
25
RDF
43
0.001
Mustard
seeds
11­
Uncooked
(
B)

12­
Cooked:
NFS
42­
Frozen:
Cooked
m.
seed
FT
(
MRIDs
000105724
42430801)
5
0
0.01
100
0.005
0.005
Nectarines
11­
Uncooked
(
NB)
2001
&
2000
nectarine
PDP
704
0
0.01
3
RDF
24
0.00015
Oats
11­
Uncooked
(
B)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
1999
oats
PDP
332
0
0.007
100
0.0035
0.0035
Oats­
bran
11­
Uncooked
(
B)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
1999
oats
PDP
332
0
0.007
100
0.0035
0.0035
DRAFT
 
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68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Okra
12­
Cooked:
NFS
(
NB)

14­
Boiled
15­
Fried
1999
&
1998
w.
squash
PDP
776
0
0.02
20
RDF
25
0.002
32­
Canned:
Cooked
(
PB)

42­
Frozen:
Cooked
44­
Frozen:
Boiled
1999
&
1998
w.
squash
frozen
PDP
249
0
0.04
20
RDF
25
0.004
Onionsdehydrated
dried
12­
Cooked:
NFS
(
B)

13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NSF
32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
green
onion
FT
(
MRIDs
000105724;
42448202)
21
2
(
0.012­
0.016ppm)
0.01
3
0.0004
0.0004
Onions­
dry
bulb
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NSF
(
PB)

32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
43­
Frozen:
Baked
44­
Frozen:
Boiled
60­
Canned:
Cured
green
onion
FT
(
MRIDs
000105724;
42448202)
21
2
(
0.012­
0.016ppm)
0.01
3
RDF
42
0.0004
DRAFT
 
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68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Onions­
green
11­
Uncooked
(
PB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NSF
32­
Canned:
Cooked
green
onion
FT
(
MRIDs
000105724;
42448202)
21
2
(
0.012­
0.016ppm)
0.01
3
RDF
42
0.0004
Oranges­
juice
11­
Uncooked
(
PB)

12­
Cooked:
NFS
31­
Canned:
NFS
41­
Frozen:
NFS
1998
&
1997
OJ
PDP
1392
0
0.02
3
RDF
19
0.0003
Oranges­
juiceconcentrate
11­
Uncooked
(
PB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
31­
Canned:
NFS
41­
Frozen:
NFS
42­
Frozen:
Cooked
1998
&
1997
OJ
PDP
1392
0
0.02
3
RDF
19
0.0003
Oranges­
peel
11­
Uncooked
(
PB)

12­
Cooked:
NFS
31­
Canned:
NFS
41­
Frozen:
NFS
2001
&
2000
orange
PDP
1489
0
0.01
3
RDF
14
0.00015
Oranges­
peeled
fruit
11­
Uncooked
(
NB)

12­
Cooked:
NFS
2001
&
2000
orange
PDP
1489
0
0.01
3
RDF
14
0.00015
31­
Canned:
NFS
(
PB)
2001
&
2000
orange
PDP
1489
0
0.01
3
RDF
14
0.00015
DRAFT
 
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Parsnip
14­
Boiled
(
NB)
2002
&
2000
carrot
PDP
1477
888
(
0.002­
0.21ppm)
0.005
100
0.024
0.024
Pecan
11­
Uncooked
13­
Baked
14­
Boiled
Pecan
FT
(
MRID
00105675)
11
0
0.01
3
RDF
7
0.00015
Peaches
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
2002,
2001
&
2000
peach
PDP
1628
0
0.001
3
RDF
28
0.000015
31­
Canned:
NFS
(
PB)

41­
Frozen:
NFS
2000
peach
single
serving
PDP
534
0
0.001
3
RDF
27
0.000015
Peaches­
dried
14­
Boiled
(
PB)

18­
Dried
2002,
2001
&
2000
peach
PDP
1628
0
0.001
3
RDF
28
0.000015
Peaches­
juice
11­
Uncooked
(
PB)

31­
Canned:
NFS
2002,
2001
&
2000
peach
PDP
1628
0
0.001
3
RDF
28
0.000015
Peanut­
butter
13­
Baked
(
B)

14­
Boiled
2000
peanut
butter
PDP
716
0
0.013
10
RDF
29
0.001
Peanut­
hulled
12­
Cooked:
NFS
(
B)

13­
Baked
14­
Boiled
15­
Fried
2000
peanut
butter
PDP
716
0
0.013
10
RDF
29
0.001
Peanut­
oil
98­
Refined
(
B)
2000
peanut
butter
PDP
716
0
0.013
10
RDF
29
0.001
DRAFT
 
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Peas­
succulent/

black­
eyed
12­
Cooked:
NFS
(
B)

14­
Boiled
32­
Canned:
Cooked
42­
Frozen:
Cooked
2002
&
2001
canned
peas
PDP
914
0
0.016
30
RDF
26
0.003
Peas
(
garden)­
green
11­
Uncooked
(
PB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
2002
&
2001
canned
peas
PDP
914
0
0.016
30
RDF
26
0.003
31­
Canned:
NFS
(
PB)

32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
44­
Frozen:
Boiled
45­
Frozen:
Fried
2002
&
2001
canned
peas
PDP
914
0
0.016
30
RDF
26
0.003
Peas
(
garden)­
dry
12­
Cooked:
NFS
(
B)

14­
Boiled
32­
Canned:
Cooked
34­
Frozen:
Boiled
dry
peas
FT
(
MRIDs
00105755;
00105669)
12
0
0.01
15
0.002
0.001
Peppermint
Peppermint
(
B)
FT
(
MRIDs
000105683;

43850301)
32
16
(
0.011­
0.03ppm)
0.01
3
0.002
0.0004
Peppermint­
oil
14­
Boiled
(
B)
FT
(
MRIDs
000105683;

43850301)
32
16
(
0.011­
0.03ppm)
0.01
3
0.0004
0.0004
DRAFT
 
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Material
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Peppers­
chilli
incl
jalapeno
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
2002,
2000
&
1999
sweet
pepper
PDP
1639
0
0.036
25
RDF
30
0.005
Peppers­
chilli
incl
jalapeno
31­
Canned:
NFS
(
PB)

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
2002,
2000
&
1999
sweet
pepper
PDP
1639
0
0.036
25
RDF
30
0.005
Peppers­
sweet
(
garden)
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
2002,
2000
&
1999
sweet
pepper
PDP
1639
0
0.036
25
RDF
30
0.005
31­
Canned:
NFS
(
PB)

32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
51­
Cured:
NFS
(
smoked/
pickled
2002,
2000
&
1999
sweet
pepper
PDP
1639
0
0.036
25
RDF
30
0.005
Peppers
­
Other
11­
Uncooked
(
NB)
2002,
2000
&
1999
sweet
pepper
PDP
1639
0
0.036
25
RDF
30
0.005
DRAFT
 
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68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Pimientos
12­
Cooked:
NFS
(
NB)

14­
Boiled
31­
Canned:
NFS
(
PB)

60­
Canned:
Cured
2002,
2000
&
1999
sweet
pepper
PDP
1639
0
0.036
25
RDF
30
0.005
Pistachio
nuts
11­
Uncooked
(
PB)

12­
Cooked:
NFS
13­
Baked
almond
FT
(
MRID
00105675;

00105726)
31
0
0.01
3
RDF
1
0.00015
Plums
11­
Uncooked
(
NB)

12­
Cooked:
NFS
31­
Canned:
NFS
(
PB)

42­
Frozen:
Cooked
51­
Cured
plums
FT
(
MRIDs
00105675;
00105735)
28
0
0.01
3
RDF
31
0.00015
Plums/
prune
juice
11­
Uncooked
(
PB)

31­
Canned:
NFS
plums
FT
(
MRIDs
00105675;
00105735)
28
0
0.01
3
RDF
31
0.00015
Plums­
prunes
Dried
13­
Baked
(
PB)

14­
Boiled
18­
Dried
31­
Canned:
NFS
plums
FT
(
MRIDs
00105675;
00105735)
28
0
0.01
3
RDF
31
0.00015
Potatoes/
white­
dry
12­
Cooked:
NFS
(
B)

14­
Boiled
15­
Fried
31­
Canned:
NFS
34­
Canned:
Boiled
42­
Frozen:
Cooked
2002,
2001
&
2000
potato
PDP
1472
0
0.01
5
RDF
32
0.00025
DRAFT
 
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Potatoes/
white­
peel
only
13­
Baked
(
NB)

15­
Fried
2002,
2001
&
2000
potato
PDP
1472
0
0.01
5
RDF
32
0.00025
Potatoes/
white­
peel
12­
Cooked:
NFS
(
NB)

13­
Baked
14­
Boiled
15­
Fried
2002,
2001
&
2000
potato
PDP
1472
0
0.01
5
RDF
32
0.00025
32­
Canned:
Cooked
(
PB)

34­
Canned:
Boiled
42­
Frozen:
Cooked
43­
Frozen:
Baked
45­
Frozen:
Fried
2002,
2001
&
2000
potato
PDP
1472
0
0.01
5
RDF
32
0.00025
Potatoes/
whiteunspecified
31­
Canned:
NFS
(
PB)
2002,
2001
&
2000
potato
PDP
1472
0
0.01
5
RDF
32
0.00025
Potatoes/
whitewhole
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
2002,
2001
&
2000
potato
PDP
1472
0
0.01
5
RDF
32
0.00025
31­
Canned:
NFS
2002,
2001
&
2000
potato
PDP
1472
0
0.01
5
RDF
32
0.00025
Pumpkins
12­
Cooked:
NFS
(
NB)

13­
Baked
14­
Boiled
15­
Fried
1999
&
1998
w.
squash
PDP
776
0
0.02
5
RDF
33
0.0005
DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
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Dietary
Exposure
Assessment
DP
Barcode:
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PC
Code:
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of
68
Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

33­
Canned:
Baked
(
PB)

34­
Canned:
Boiled
1999
&
1998
w.
squash
PDP
776
0
0.02
5
RDF
33
0.0005
Radishes
11­
Uncooked
(
PB)

12­
Cooked:
NFS
radish
FT
(
MRID
42430802)
12
5
(
0.021­
0.026ppm)
0.01
10
RDF
43
0.002
Radish­
oriental
12­
Cooked:
NFS
(
NB)
Radishes­
oriental
radish
FT
(
MRID
42430802)
12
5
(
0.021­
0.026ppm)
0.01
10
RDF
43
0.002
Rapeseed
(
canola
oil)
96­
Refined
rapeseed
FT
(
MRID
00047639)
24
0
0.05
100
0.025
0.025
Rutabagas
Rutabagas­
roots
(
NB)

tops
12­
Cooked
(
PB)
radish
FT
(
MRID
42430802)
12
5
(
0.021­
0.026ppm)
0.01
10
RDF
43
0.002
Rye­
flour
13­
Baked
(
B)
1997
wheat
PDP
623
0
0.007
35
0.0035
0.001
Rye­
germ
13­
Baked
(
B)
1997
wheat
PDP
623
0
0.007
35
0.0035
0.001
Rye­
rough
12­
Cooked:
NFS
(
B)

13­
Baked
1997
wheat
PDP
623
0
0.007
35
0.0035
0.001
Safflower
98­
Refined
(
B)
safflower
FT
(
MRIDs
00105726;

00105750)
28
0
0.01
60
0.003
0.003
Salsify
Salsify
(
oyster
plant)

NB
2002
&
2000
carrot
PDP
1477
888
(
0.002­
0.21ppm)
0.005
100
0.024
0.024
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Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Shallots
Shallots
(
NB)
green
onion
FT
(
MRIDs
00105724;
42448202)
21
2
(
0.012­
0.016ppm)
0.01
3
RDF
42
0.0004
Sorghum
14­
Boiled
(
B)
f.
corn
FT
(
MRIDs
42448201;

00032811;
00105697)
15
0
0.01
3
0.00015
0.00015
Soybeans­
flour
12­
Cooked:
NFS
(
B)

13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
34­
Canned:
Boiled
42­
Frozen:
Cooked
98­
Refined
soybean
FT
(
MRIDs
00105717;
00105655;

00104423;
00128308;

00030932)
35
0
0.01
15
0.00075
0.00075
Soybean­
mature
seeds
dry
12­
Cooked:
NFS
(
B)

13­
Baked
14­
Boiled
15­
Fried
41­
Frozen:
NFS
soybean
FT
(
MRIDs
00105717;
00105655;

00104423;
00128308;

00030932)
35
0
0.01
15
0.00075
0.00075
Soybean­
oil
98­
Refined
(
B)
soybean
FT
(
MRIDs
00105717;
00105655;

00104423;
00128308;

00030932)
35
0
0.01
15
0.00075
0.00075
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Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Soybean­
protein
isolate
12­
Cooked:
NFS
(
B)

13­
Baked
14­
Boiled
15­
Fried
31­
Canned:
NFS
33­
Canned:
Baked
34­
Canned:
Boiled
41­
Frozen:
NFS
42­
Frozen:
Cooked
51­
Cured:
NFS
soybean
FT
(
MRIDs
00105717;
00105655;

00104423;
00128308;

00030932)
35
0
0.01
15
0.00075
0.00075
Spearmint
Spearmint
(
B)

Spearmint­
oil
FT
(
MRIDs
000105683;

43850301)
32
16
(
0.011­
0.03ppm)
0.01
3
0.0004
0.0004
Squash,
winter
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
1999
&
1998
w.
squash
PDP
776
0
0.02
5
RDF
34
0.001
Squash,
summer
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
1999
&
1998
w.
squash
PDP
776
0
0.02
5
RDF
34
0.001
34­
Canned:
Boiled
(
PB)

42­
Frozen:
Cooked
51­
Cured:
NFS
(
smoked/
pickled/
1999
&
1998
frozen
w.

squash
PDP
249
0
0.04
5
RDF
35
0.001
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Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Sugar­
Beets
98­
Refined
(
B)
s.
beets
FT
(
MRIDs
00105757;
00105648;

00105666;
00105648)
30
0
0.01
5
0.00025
0.00025
Sugar
Beet­
molasses
98­
Refined
(
B)
s.
beets
FT
(
MRIDs
00105757;
00105648;

00105666;
00105648)
30
0
0.01
5
0.00025
0.00025
Sugar
cane
98­
Refined
(
B)

molasses
13­
Baked
s.
cane
FT
(
MRIDs
00105674;

00105668)
56
0
0.01
10
0.0005
0.0005
Sunflower­
oil
98­
Refined
(
B)
sunflower
FT
(
MRID
00105673)
22
0
0.01
30
0.00015
0.00015
Sunflower
seeds
13­
Baked
(
B)
sunflower
FT
(
MRID
00105673)
22
0
0.01
30
0.00015
0.00015
Sweet
potatoes
12­
Cooked:
NFS
(
NB)

13­
Baked
14­
Boiled
15­
Fried
1998
&
1997
sweet
potato
PDP
1052
0
0.02
5
RDF
36
0.0005
32­
Canned:
Cooked
(
PB)

34­
Canned:
Boiled
1998
&
1997
sweet
potato
PDP
1052
0
0.02
5
RDF
36
0.0005
Tangerine
11­
Uncooked
(
NB)

31­
Canned:
NFS
(
PB)

41­
Frozen:
NFS
2001
&
2000
orange
PDP
1489
0
0.01
3
RDF
14
0.00015
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Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Tangerines­
juice
11­
Uncooked
(
PB)

31­
Canned:
NFS
41­
Frozen:
NFS
2001
&
2000
orange
PDP
1392
0
0.02
3
RDF
19
0.0003
Tangelo
Tangelos
(
NB)
2001
&
2000
orange
PDP
1489
0
0.01
3
RDF
14
0.00015
Tomato
­
Catsup
34­
Canned:
Boiled
(
PB)
2000
&
1999
tomato
canned
PDP
737
7
4
@
0.002
3
@
0.025ppm
0.02
50
RDF
38
0.005
Tomatoes­
dried
12­
Cooked:
NFS
(
PB)

15­
Fried
1999
&
1998
tomato
fresh
PDP
1078
0
0.03
50
RDF
37
0.0075
Tomatoes­
juice
31­
Canned:
NFS
(
PB)

32­
Canned:
Cooked
34­
Canned:
Boiled
42­
Frozen:
Cooked
2000
&
1999
tomato
canned
PDP
737
7
4
@
0.002
3
@
0.025ppm
0.02
50
RDF
38
0.005
Tomatoes­
paste
14­
Boiled
(
PB)

31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
42­
Frozen:
Cooked
2001
tomato
paste
PDP
369
0
0.02
50
RDF
39
0.005
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Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Tomatoes­
puree
12­
Cooked:
NFS
(
PB)

14­
Boiled
31­
Canned:
NFS
32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
42­
Frozen:
Cooked
2000
&
1999
tomato
canned
PDP
737
7
4
@
0.002
3
@
0.025ppn
0.02
50
RDF
38
0.005
Tomatoes­
whole
11­
Uncooked
(
NB)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
15­
Fried
1999
&
1998
tomato
fresh
PDP
1078
0
0.03
50
RDF
37
0.0075
Tomatoes­
whole
31­
Canned:
NFS
(
PB)

32­
Canned:
Cooked
33­
Canned:
Baked
34­
Canned:
Boiled
42­
Frozen:
Cooked
2000
&
1999
tomato
canned
PDP
737
7
4
@
0.002
3
@
0.025ppm
0.02
50
RDF
37
0.005
Turnip­
roots
11­
Uncooked
(
NB)

12­
Cooked:
NFS
14­
Boiled
radish
FT
(
MRID
42430802)
12
5
(
0.021­
0.026ppm)
0.01
10
RDF
43
0.002
Turnip­
tops
14­
Boiled
(
PB)

32­
Canned:
Cooked
44­
Frozen:
Boiled
collard
FT
(
MRID
00105724)
23
2
(
0.01­
0.014ppm)
0.01
35
RDF
15
0.0042
Walnut
oil
walnut
oil
(
B)
walnut
FT
(
MRID
00105675)
11
0
0.01
3
0.00015
0.00015
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Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Walnuts
11­
Uncooked
(
PB)

12­
Cooked:
NFS
13­
Baked
walnut
FT
(
MRID
00105675)
11
0
0.01
3
RDF
40
0.00015
Wheat­
flour
11­
Uncooked
(
B)

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:

Cookedsmokd
pickld
1997
wheat
PDP
623
0
0.007
35
RDF
41
0.001
Wheat­
bran
11­
Uncooked
(
B)

12­
Cooked:
NFS
13­
Baked
1997
wheat
PDP
623
0
0.007
35
RDF
41
0.001
Wheat­
germ
12­
Cooked:
NFS
(
B)

13­
Baked
14­
Boiled
1997
wheat
PDP
623
0
0.007
35
RDF
41
0.001
Wheat­
germ
oil
13­
Baked
(
B)
1997
wheat
PDP
623
0
0.007
35
RDF
41
0.001
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Commodity
DEEM
Food
Form/

(
Classification1)
Data
Source
No.
of
Samples
No.
of
Detectable
Residues
LOD
(
ppm)
%
CT
Anticipated
Residue
Estimates/
Tolerance
SLUA2
Acute
(
Tol.,
AR,
RDF)
Chronic
(
Tol.,
AR)

Wheat­
rough
11­
Uncooked
(
B)

12­
Cooked:
NFS
13­
Baked
14­
Boiled
1997
wheat
PDP
623
0
0.007
35
RDF
41
0.001
1
Change
in
Classification
of
Food
Forms
With
Respect
to
"
Not
Blended
(
NB),"
"
Partially
Blended
(
PB),"
and
"
Blended
(
B)"
Status,
HED's
ChemSAC
memo,
8/
20/
1999.

2
SLUA=
Screening
Level
Usage
Assessment
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Table
2.
Acute
Residue
Distribution
Files
for
Trifluralin
and
Chronic
Point
Estimate
Alfalfa
(
Blended)
FT­
3%
CT
28
samples/
27
detects
`
see
appendix
for
detects'
Average
Residue=
0.46
Acute
AR=
0.014
RDF1:
'
Almonds
FT
(
PB)
'
3%
CT
31
samples/
0
detects
TOTALZ=
1002
TOTALNZ=
31
31,
0.005
Apricot
(
Peach
PDP
data)
`
100%
CT
534
samples/
0
detects
½
LOD=
0.001
Acute
AR=
0.001
RDF2:
'
Asparagus
PDP
data
`
25
%
CT
708
samples/
0
detects
TOTALZ=
531
TOTALLOD=
177
LODRES=
0.008
Chronic
AR=
0.46
x
0.03=
0.014
Chronic
AR=
0.005
x
0.03=
0.00015
Chronic
AR=
0.001
Chronic
AR=
0.008
x
0.25=
0.002
RDF3:
'
Barley
PDP
data
(
Blended)
5%
CT
725
samples/
3
detcts
TOTALZ=
689
TOTALLOD=
33
LODRES=
0.0015
0.005
0.005
0.005
Beans­
dry
(
Blended)
FT­
30%
CT
32
samples/
0
detects
½
LOD=
0.005
Acute
AR=
0.005
RDF4:
Beans­
green
succl
PDP
data
35%
CT
903
samples/
0
detects
TOTALZ=
587
TOTALLOD=
316
LODRES=
0.02
RDF5:
'
Beans­
green
frozen
PDP
data
35%
CT
359
samples/
0
detcts
TOTALZ=
233
TOTALLOD=
126
LODRES=
0.01
Chronic
AR=
0.0645/
725=
0.0001
Chronic
AR=
0.005
x
0.30=
0.0015
Chronic
AR=
0.02
x
0.35=
0.007
Chronic
AR=
0.01
x
0.35=
0.0035
Beans­
Guar
(
Blended)
FT­
30%
CT
9
samples/
0
detects
½
LOD=
0.005
Acute
AR=
0.005
Beans­
Mung
(
Blended)
FT­
100%
CT
4
samples/
0
detects
½
LOD=
0.005
Acute
AR=
0.005
RDF6:
'
Garden
Beets
FT
'
5%
CT
30
samples/
0
detects
TOTALZ=
570
TOTALNZ=
30
30,
0.005
'
RDF7:
Nuts
Pecan
FT
(
brazil,
cashew,
chestnut,
filbert,
hickory,
)
'
3%
CT
11
samples/
0
detects
TOTALZ=
356
TOTALNZ=
11
11,
0.005
Chronic
AR=
0.005
x
0.30=
0.0015
Chronic
AR=
0.005
Chronic
AR=
0.005
x
0.05=
0.00025
Chronic
AR=
0.005
x
0.03=
0.00015
RDF8:
'
Broccoli
PDP
data
10%
CT
1457
samples/
1
detect
TOTALZ=
1311
TOTALLOD=
145
LODRES=
0.004
0.007
Brussel
Sprouts
FT­
100%
CT
5
samples/
0
detects
½
LOD=
0.005
Acute
AR=
0.005
RDF9:
'
Cabbage
FT
'
45%
CT
29
samples/
2
detects
TOTALZ=
35
TOTALNZ=
29
27,
0.005
0.010
0.011
RDF10:
'
Carrots
PDP
data
'
55%
CT
1477
samples/
889
detects
TOTALZ=
588
TOTALNZ=
889
`
See
Appendix
for
detects'

Chronic
AR=
0.587/
1457=
0.0004
Chronic
AR=
0.005
Chronic
AR=
0.01
x
0.45=
0.005
Chronic
AR=
0.024
x
0.55=
0.013
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RDF12:
'
Cauliflower
FT
'
10%
CT
9
samples/
0
detects
TOTALZ=
81
TOTALNZ=
9
9,
0.005
RDF13:
'
Celery
PDP
data
10%
CT
1473
samples/
0
detects
TOTALZ=
1326
TOTALLOD=
147
LODRES=
0.015
Cherries
PDP
data
100%
CT
561
samples/
0
detects
½
LOD=
0.0025
Acute
AR=
0.0025
RDF15:
'
Collards
FT
'
35%
CT
23
samples/
2
detect
TOTALZ=
43
TOTALNZ=
23
21,
0.005
0.01
0.014
Chronic
AR=
0.005
x
0.10=
0.0005
Chronic
AR=
0.015
x
0.10=
0.0015
Chronic
AR=
0.0025
Chronic
AR=
0.012
x
0.35=
0.004
Corn­
field
(
Blended)
FT­
3%
CT
15
samples/
0
detects
½
LOD=
0.005
Acute
AR=
0.005
Cottonseed
(
Blended)
45%
CT
3
samples/
1
detect
@
0.015
Average
Residue=
0.015
Acute
AR=
0.007
RDF16:
'
Cucumber
PDP
data
5
%
CT
1650
samples/
0
detects
TOTALZ=
1567
TOTALLOD=
83
LODRES=
0.01
Eggplant
(
S.
Pepper
PDP
data)
100%
CT
1639
samples/
0
detects
½
LOD=
0.02
Acute
AR=
0.02
Chronic
AR=
0.005
x
0.03=
0.00015
Chronic
AR=
0.015
x
0.45=
0.007
Chronic
AR=
0.01
x
0.05=
0.0005
Chronic
AR=
0.02
Endive
(
Celery
PDP
data)
100%
CT
1473
samples/
0
detects
½
LOD=
0.015
Acute
AR=
0.015
Flax
Seeds
100%
CT
9
samples/
7
detects
@
0.04
Acute
AR=
0.04
RDF17:
'
Grapes
PDP
data
3
%
CT
1445
samples/
0
detects
TOTALZ=
1402
TOTALLOD=
43
LODRES=
0.015
RDF18:
'
Grape
Juice
PDP
data
3%
CT
1357
samples/
0detects
TOTALZ=
1316
TOTALLOD=
41
LODRES=
0.015
Chronic
AR=
0.015
Chronic
AR=
0.04
Chronic
AR=
0.015
x
0.03=
0.00045
Chronic
AR=
0.015
x
0.03=
0.00045
RDF14:
'
Orange
PDP
data
(
citrus,
grapefruit,
kumquats,
tangerines)
3%
CT
1489
samples/
0
detects
TOTALZ=
1444
TOTALLOD=
45
LODRES=
0.005
'
RDF19:
Orange
Juice
PDP
data
(
grapefruit
juice)
3%
CT
1392
samples/
0
detects
TOTALZ=
1350
TOTALLOD=
42
LODRES=
0.01
Hops
(
Blended)
FT­
5%
CT
18
samples/
0
detects
½
LOD=
0.005
Acute
AR=
0.005
Horseradish
(
Carrot
PDP
data)
100%
CT
1477
samples/
889
detects
Acute
AR=
0.024
Chronic
AR=
0.005
x
0.03=
0.00015
Chronic
AR=
0.01
x
0.03=
0.0003
Chronic
AR=
0.005
x
0.05=
0.00025
Chronic
AR=
0.024
RDF21:
'
Kale
FT
data
'
25%
CT
13
samples/
0
detects
TOTALZ=
39
TOTALNZ=
13
13,
0.005
Kohlrabi
(
cabbage
FT
data)
100%
CT
26
samples/
0
detects
½
LOD=
0.005
Acute
AR=
0.005
RD22:
'
Lemon
(
orange
PDP
data)
5%
CT
1489
samples/
0
detects
TOTALZ=
1415
TOTALLOD=
74
LODRES=
0.005
RDF23:
'
Lemon
juice
(
OJ
PDP
data)
5%
CT
1392
samples/
0
detects
TOTALZ=
1322
TOTALLOD=
70
LODRES=
0.01
DRAFT
 
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68
Chronic
AR=
0.005
x
0.25=
0.0013
Chronic
AR=
0.005
Chronic
AR=
0.005
x
0.05=
0.00025
Chronic
AR=
0.01
x
0.05=
0.0005
RDF11:
'
Melon
(
cantaloupe
PDP
data)
all
melons
except
honeydew
15%
CT
1231
samples/
0
detects
TOTALZ=
1046
TOTALLOD=
185
LODRES=
0.015
RDF20:
'
Melon­
honeydew
(
cantaloupe
PDP
data)
5%
CT
1231
samples/
0
detects
TOTALZ=
1169
TOTALLOD=
62
LODRES=
0.015
RDF43:
Mustard
Greens
FT­
25%
CT
19
samples/
0
detects
TOTALZ=
57
TOTALNZ=
19
19,
0.005
RDF24:
'
Nectarine
PDP
data
3%
CT
704
samples/
0
detects
TOTALZ=
683
TOTALLOD=
21
LODRES=
0.005
Chronic
AR=
0.015
x
0.15=
0.002
Chronic
AR=
0.015
x
0.05=
0.001
Chronic
AR=
0.005
x
0.25=
0.001
Chronic
AR=
0.005
x
0.03=
0.00015
Oats
PDP
data
(
Blended)
100%
CT
332
samples/
0
detects
½
LOD=
0.0035
Acute
AR=
0.0035
RDF25:
'
Okra
(
squash
PDP
data)
20%
CT
776
samples/
0
detects
TOTALZ=
621
TOTALLOD=
155
LODRES=
0.01
Onion­
dried
(
Blended)
FT
data­
3%
CT
21
samples/
2
detects
Average
Residues=
0.014
Acute
AR=
0.0004
RDF42:
Onion
(
Garlic,
leeks,
shallots)
FT
data­
3%
CT
21
samples/
2
detects
TOTALZ=
679
TOTALLOD=
19
LODRES=
0.005
0.012
0.016
Chronic
AR=
0.0035
Chronic
AR=
0.01
x
0.20=
0.002
Chronic
AR=
0.014
x
0.03=
0.0004
Chronic
AR=
0.014
x
0.03=
0.0004
RDF28:
'
Peaches
PDP
data
3%
CT
1628
samples/
0
detects
TOTALZ=
1579
TOTALLOD=
49
LODRES=
0.0005
RDF27:
'
Peaches­
single
serving
PDP
data
3%
CT
534
samples/
0
detects
TOTALZ=
518
TOTALLOD=
16
LODRES=
0.0005
RDF29:
'
Peanut
Butter
PDP
data
10%
CT
716
samples/
0
detects
TOTALZ=
644
TOTALLOD=
72
LODRES=
0.0065
Chronic
AR=
0.0005
x
0.03=
0.000015
Chronic
AR=
0.0005
x
0.03=
0.000015
Chronic
AR=
0.0065
x
0.10=
0.001
RDF26:
'
Peas­
canned
PDP
data
30%
CT
914
samples/
0
detects
TOTALZ=
640
TOTALLOD=
274
LODRES=
0.01
Peas­
dried
(
Blended)
FT­
15%
CT
12
samples/
0
detects
1/
2LOD=
0.005
Acute
AR=
0.005
Mints
(
Blended)
Speamint
&
Peppermint
FT­
3%
CT
32
samples/
16
detects
`
see
appendix'
Average
Residues=
0.013
Acute
AR=
0.0004
RDF30:
'
Pepper
(
sweet
pepper
PDP
data)
25%
CT
1639
samples/
0
detects
TOTALZ=
1229
TOTALLOD=
410
LODRES=
0.02
Chronic
AR=
0.01
x
0.30=
0.003
Chronic
AR=
0.005
x
0.15=
0.00075
Chronic
AR=
0.013
x
0.03=
0.0004
Chronic
AR=
0.02
x
0.25=
0.005
DRAFT
 
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Internal,
and
Deliberative
Material
Trifluralin
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Exposure
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PC
Code:
036101
Page:
43
of
68
RDF31:
'
Plums
FT
data
3%
CT
28
samples/
0
detects
TOTALZ=
905
TOTALNZ=
28
28,
0.005
RDF32:
'
Potato
PDP
data
5%
CT
1472
samples/
0
detects
TOTALZ=
1398
TOTALLOD=
74
LODRES=
0.005
'
RDF33:
Pumpkins
(
squash
PDP
data)
5%
CT
776
samples/
0
detects
TOTALZ=
737
TOTALLOD=
39
LODRES=
0.01
RDF43:
Radish
FT
data­
10%
CT
12
samples/
5
detects
TOTALZ=
108
TOTALNZ=
12
7,
0.005
2,
0.021
0.023
0.024
0.026
Chronic
AR=
0.005
x
0.03=
0.00015
Chronic
AR=
0.005
x
0.05=
0.00025
Chronic
AR=
0.01
x
0.05=
0.0005
Chronic
AR=
0.023
x
0.10=
0.002
Rapeseed
(
Blended)
Canola
Oil
FT
data­
100%
CT
24
samples/
0
detects
1/
2LOD=
0.025
Acute
AR=
0.025
Rye
(
wheat
PDP
data)
Blended
35%
CT
623
samples/
0
detects
TOTALZ=
405
TOTALLOD=
218
LODRES=
0.0035
Safflower
(
Blended)
FT
data­
60%
CT
28
samples/
0
detects
1/
2LOD=
0.005
Acute
AR=
0.005
Sorghum
(
Blended)
Corn
FT
data­
3%
CT
15
samples/
0
detects
1/
2LOD=
0.005
Acute
AR=
0.005
Chronic
AR=
0.025
Chronic
AR=
0.0035
x
0.35=
0.001
Chronic
AR=
0.005
x
0.60=
0.003
Chronic
AR=
0.005
x
0.03=
0.00015
Soybean
(
Blended)
FT
data­
15%
CT
15
samples/
0
detects
1/
2LOD=
0.005
Acute
AR=
0.005
RDF34:
'
Squash
PDP
data
5%
CT
776
samples/
0
detects
TOTALZ=
737
TOTALLOD=
39
LODRES=
0.01
RDF35:
'
Squash­
frozen
PDP
data
5%
CT
249
samples/
0
detects
TOTALZ=
237
TOTALLOD=
12
LODRES=
0.02
Sugar
Beets
(
Blended)
FT
data­'
5%
CT
30
samples/
0
detects
Average
Residues=
0.005
Acute
AR=
0.00025
Chronic
AR=
0.005
x
0.15=
0.00075
Chronic
AR=
0.01
x
0.05=
0.001
Chronic
AR=
0.02
x
0.05=
0.001
Chronic
AR=
0.005
x
0.05=
0.00025
Sugar
Cane
(
Blended)
FT
data­
10%
CT
56
samples/
0
detects
Average
Residues=
0.005
Acute
AR=
0.0005
Sunflower
(
Blended)
FT
data­
30%
CT
22
samples/
0
detects
Average
Residues=
0.005
Acute
AR=
0.00015
RDF36:'
Sweet
Potato
PDP
data
5%
CT
1052
samples/
0
detects
TOTALZ=
999
TOTALLOD=
53
LODRES=
0.01
'
RDF37:
Tomato­
fresh
PDP
data
50%
CT
1078
samples/
0
detects
TOTALZ=
539
TOTALLOD=
539
LODRES=
0.015
Chronic
AR=
0.005
x
0.10=
0.0005
Chronic
AR=
0.005
x
0.30=
0.0015
Chronic
AR=
0.01
x
0.05=
0.0005
Chronic
AR=
0.015
x
0.50=
0.0075
RDF38:'
Tomato­
canned
PDP
data
50%
CT
737
samples/
7
detect
TOTALZ=
369
TOTALLOD=
362
LODRES=
0.01
3,
0.025
4,
0.002
RDF39:'
Tomato­
paste
PDP
data
50%
CT
369
samples/
0
detects
TOTALZ=
185
TOTALLOD=
185
LODRES=
0.01
RDF40:'
Walnut
FT
data­
3
%
CT
11
samples/
0
detects
TOTALZ=
356
TOTALNZ=
11
11,
0.005
RDF41:'
Wheat
PDP
data
35%
CT
623
samples/
0
detects
TOTALZ=
405
TOTALLOD=
218
LODRES=
0.0035
DRAFT
 
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and
Deliberative
Material
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PC
Code:
036101
Page:
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of
68
Chronic
AR=
0.01
x
0.50=
0.005
Chronic
AR=
0.01
x
0.50=
0.005
Chronic
AR=
0.005
x
0.03=
0.00015
Chronic
AR=
0.0035
x
0.35=
0.001
RDF47:
Cattle­
meat
3%
CT­
alfalfa
TOTALZ=
97
TOTALNZ=
3
0.003
0.003
0.003
RDF45:
Cattle­
kidney
3%
CT­
alfalfa
TOTALZ=
97
TOTALNZ=
3
0.048
0.048
0.048
RDF46:
Cattle­
liver
3%
CT­
alfalfa
TOTALZ=
97
TOTALNZ=
3
0.145
0.145
0.145
RDF44:
Cattle­
fat
3%
CT­
alfalfa
TOTALZ=
97
TOTALNZ=
3
0.015
0.015
0.015
Chronic
AR=
0.003
x
0.03=
0.0001
Chronic
AR=
0.048
x
0.03=
0.001
Chronic
AR=
0.145
x
0.03=
0.004
Chronic
AR=
0.015
x
0.03=
0.00045
RDF48:
Milk
3%
CT­
alfalfa
TOTALZ=
97
TOTALNZ=
3
0.013
0.013
0.013
Chronic
AR=
0.013
x
0.03=
0.0004
Attachment
3.
Acute
Food
&
Water
Residue
Input
Files
U.
S.
Environmental
Protection
Agency
Ver.
1.33
DEEM­
FCID
Acute
analysis
for
TRIFLURALIN
Residue
file
name:
C:\
DEEMFCID\
Trifluralin\
trifluralin\
trifluralinacuteH2O.
R98
Analysis
Date
03­
05­
2004
Residue
file
dated:
03­
05­
2004/
12:
32:
15/
8
Reference
dose:
aRfD
=
1
mg/
kg
bw/
day
NOEL
=
1
mg/
kg
bw/
day
Comment:
Females
13­
50
yrs
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
RDL
indices
and
parameters
for
Monte
Carlo
Analysis:
Index
Dist
Parameter
#
1
Param
#
2
Param
#
3
Comment
#
Code
­­­­­
­­­­
­­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­­­
­­­­­­­­­­
1
6
almond.
rdf
2
6
asparagus.
rdf
3
6
barley.
rdf
4
6
gbeansuccl.
rdf
5
6
gbeanfroz.
rdf
6
6
gbeets.
rdf
7
6
nuts.
rdf
8
6
broccoli.
rdf
9
6
cabbage.
rdf
10
6
carrot.
rdf
11
6
melon.
rdf
12
6
cauliflower.
rdf
13
6
celery.
rdf
14
6
orange.
rdf
15
6
collards.
rdf
16
6
cucumber.
rdf
DRAFT
 
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68
17
6
grapes.
rdf
18
6
grapejuice.
rdf
19
6
orangejuice.
rdf
20
6
honeydew.
rdf
21
6
kale.
rdf
22
6
lemon.
rdf
23
6
lemonjuice.
rdf
24
6
nectarine.
rdf
25
6
okra.
rdf
26
6
peascanned.
rdf
27
6
peaches.
rdf
28
6
peachesingleserv.
rdf
29
6
peanutbutter.
rdf
30
6
peppers.
rdf
31
6
plums.
rdf
32
6
potato.
rdf
33
6
pumpkin.
rdf
34
6
squash.
rdf
35
6
squashfroz.
rdf
36
6
sweetpotato.
rdf
37
6
tomato.
rdf
38
6
tomatocanned.
rdf
39
6
tomatopaste.
rdf
40
6
walnut.
rdf
41
6
wheat.
rdf
42
6
onion.
rdf
43
6
radish.
rdf
44
6
fat.
rdf
45
6
kidney.
rdf
46
6
liver.
rdf
47
6
meat.
rdf
48
6
milk.
rdf
EPA
Crop
Food
Name
Def
Res
Adj.
Factors
RDL
Comment
Code
Grp
(
ppm)
#
1
#
2
Pntr
­­­­­­­­
­­­­
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
­­­
­­­­­­­
18000020
18
Alfalfa,
seed
0.330000
1.000
0.030
14000030
14
Almond
0.014000
1.000
1.000
1
14000031
14
Almond­
babyfood
0.014000
1.000
1.000
1
14000040
14
Almond,
oil
0.014000
1.000
1.000
1
14000041
14
Almond,
oil­
babyfood
0.014000
1.000
1.000
1
12000120
12
Apricot
0.000500
1.000
1.000
12000121
12
Apricot­
babyfood
0.000500
1.000
1.000
12000130
12
Apricot,
dried
0.000500
1.000
1.000
12000140
12
Apricot,
juice
0.000500
1.000
1.000
12000141
12
Apricot,
juice­
babyfood
0.000500
1.000
1.000
95000190
O
Asparagus
0.008000
1.000
1.000
2
15000250
15
Barley,
pearled
barley
0.000150
1.000
1.000
3
15000251
15
Barley,
pearled
barley­
babyfood
0.000150
1.000
1.000
3
15000260
15
Barley,
flour
0.000150
1.000
1.000
3
15000261
15
Barley,
flour­
babyfood
0.000150
1.000
1.000
3
15000270
15
Barley,
bran
0.000150
1.000
1.000
3
06030300
6C
Bean,
black,
seed
0.005000
1.000
0.030
06020310
6B
Bean,
broad,
succulent
0.020000
1.000
1.000
4
06030320
6C
Bean,
broad,
seed
0.005000
1.000
0.030
06020330
6B
Bean,
cowpea,
succulent
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.020000
1.000
1.000
4
222­
Cooked;
Frozen;
Boiled
0.020000
1.000
1.000
4
242­
Cooked;
Canned;
Boiled
0.020000
1.000
1.000
4
DRAFT
 
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06030340
6C
Bean,
cowpea,
seed
0.005000
1.000
0.030
06030350
6C
Bean,
great
northern,
seed
0.005000
1.000
0.030
06030360
6C
Bean,
kidney,
seed
0.005000
1.000
0.030
06020370
6B
Bean,
lima,
succulent
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.020000
1.000
1.000
4
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.020000
1.000
1.000
4
213­
Cooked;
Fresh
or
N/
S;
Fried
0.020000
1.000
1.000
4
221­
Cooked;
Frozen;
Baked
0.020000
1.000
1.000
5
222­
Cooked;
Frozen;
Boiled
0.020000
1.000
1.000
5
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.020000
1.000
1.000
4
242­
Cooked;
Canned;
Boiled
0.020000
1.000
1.000
4
06030380
6C
Bean,
lima,
seed
0.005000
1.000
0.030
06030390
6C
Bean,
mung,
seed
0.005000
1.000
1.000
06030400
6C
Bean,
navy,
seed
0.005000
1.000
0.030
06030410
6C
Bean,
pink,
seed
0.005000
1.000
0.030
06030420
6C
Bean,
pinto,
seed
0.005000
1.000
0.030
06010430
6A
Bean,
snap,
succulent
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.020000
1.000
1.000
4
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.020000
1.000
1.000
4
211­
Cooked;
Fresh
or
N/
S;
Baked
0.020000
1.000
1.000
4
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.020000
1.000
1.000
4
213­
Cooked;
Fresh
or
N/
S;
Fried
0.020000
1.000
1.000
4
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.020000
1.000
1.000
4
221­
Cooked;
Frozen;
Baked
0.020000
1.000
1.000
5
222­
Cooked;
Frozen;
Boiled
0.020000
1.000
1.000
5
232­
Cooked;
Dried;
Boiled
0.020000
1.000
1.000
4
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.020000
1.000
1.000
4
242­
Cooked;
Canned;
Boiled
0.020000
1.000
1.000
4
06010431
6A
Bean,
snap,
succulent­
babyfood
0.020000
1.000
1.000
4
21000440
M
Beef,
meat
0.005000
1.000
1.000
47
21000441
M
Beef,
meat­
babyfood
0.005000
1.000
1.000
47
21000450
M
Beef,
meat,
dried
0.005000
1.920
1.000
47
21000460
M
Beef,
meat
byproducts
0.005000
1.000
1.000
45
21000461
M
Beef,
meat
byproducts­
babyfood
0.005000
1.000
1.000
45
21000470
M
Beef,
fat
0.005000
1.000
1.000
44
21000471
M
Beef,
fat­
babyfood
0.005000
1.000
1.000
44
21000480
M
Beef,
kidney
0.005000
1.000
1.000
45
21000490
M
Beef,
liver
0.005000
1.000
1.000
46
21000491
M
Beef,
liver­
babyfood
0.005000
1.000
1.000
46
01010500
1AB
Beet,
garden,
roots
0.005000
1.000
1.000
6
01010501
1AB
Beet,
garden,
roots­
babyfood
0.005000
1.000
1.000
6
02000510
2
Beet,
garden,
tops
0.005000
1.000
1.000
6
01010520
1A
Beet,
sugar
0.005000
1.000
0.050
01010521
1A
Beet,
sugar­
babyfood
0.005000
1.000
0.050
01010530
1A
Beet,
sugar,
molasses
0.005000
1.000
0.050
01010531
1A
Beet,
sugar,
molasses­
babyfood
0.005000
1.000
0.050
14000590
14
Brazil
nut
0.005000
1.000
1.000
7
05010610
5A
Broccoli
0.000400
1.000
1.000
8
05010611
5A
Broccoli­
babyfood
0.000400
1.000
1.000
8
05010620
5A
Broccoli,
Chinese
0.000400
1.000
1.000
8
05020630
5B
Broccoli
raab
0.000400
1.000
1.000
8
DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
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PC
Code:
036101
Page:
47
of
68
05010640
5A
Brussels
sprouts
0.005000
1.000
1.000
05010690
5A
Cabbage
0.005000
1.000
1.000
9
05020700
5B
Cabbage,
Chinese,
bok
choy
0.005000
1.000
1.000
9
05010710
5A
Cabbage,
Chinese,
napa
0.005000
1.000
1.000
9
05010720
5A
Cabbage,
Chinese,
mustard
0.005000
1.000
1.000
9
09010750
9A
Cantaloupe
0.005000
1.000
1.000
11
01010780
1AB
Carrot
0.024000
1.000
1.000
10
01010781
1AB
Carrot­
babyfood
0.024000
1.000
1.000
10
01010790
1AB
Carrot,
juice
0.024000
1.000
1.000
10
14000810
14
Cashew
0.005000
1.000
1.000
7
05010830
5A
Cauliflower
0.005000
1.000
1.000
12
04020850
4B
Celery
0.015000
1.000
1.000
13
04020851
4B
Celery­
babyfood
0.015000
1.000
1.000
13
04020860
4B
Celery,
juice
0.015000
1.000
1.000
13
12000900
12
Cherry
0.002500
1.000
1.000
12000901
12
Cherry­
babyfood
0.002500
1.000
1.000
12000910
12
Cherry,
juice
0.002500
1.000
1.000
12000911
12
Cherry,
juice­
babyfood
0.002500
1.000
1.000
14000920
14
Chestnut
0.005000
1.000
1.000
7
01011000
1AB
Chicory,
roots
0.024000
1.000
1.000
02001010
2
Chicory,
tops
0.024000
1.000
1.000
10001060
10
Citrus
citron
0.005000
1.000
1.000
14
10001070
10
Citrus
hybrids
0.005000
1.000
1.000
14
10001080
10
Citrus,
oil
0.005000
1.000
1.000
14
05021170
5B
Collards
0.005000
1.000
1.000
15
19021191
19B
Coriander,
seed­
babyfood
0.005000
1.000
0.030
15001200
15
Corn,
field,
flour
0.005000
1.000
0.030
15001201
15
Corn,
field,
flour­
babyfood
0.005000
1.000
0.030
15001210
15
Corn,
field,
meal
0.005000
1.000
0.030
15001211
15
Corn,
field,
meal­
babyfood
0.005000
1.000
0.030
15001220
15
Corn,
field,
bran
0.005000
1.000
0.030
15001230
15
Corn,
field,
starch
0.005000
1.000
0.030
15001231
15
Corn,
field,
starch­
babyfood
0.005000
1.000
0.030
15001240
15
Corn,
field,
syrup
0.005000
1.500
0.030
15001241
15
Corn,
field,
syrup­
babyfood
0.005000
1.500
0.030
15001250
15
Corn,
field,
oil
0.005000
1.000
0.030
15001251
15
Corn,
field,
oil­
babyfood
0.005000
1.000
0.030
15001260
15
Corn,
pop
0.005000
1.000
0.030
95001280
O
Cottonseed,
oil
0.015000
1.000
0.450
95001281
O
Cottonseed,
oil­
babyfood
0.015000
1.000
0.450
09021350
9B
Cucumber
0.010000
1.000
1.000
16
08001480
8
Eggplant
0.020000
1.000
1.000
14001550
14
Filbert
0.005000
1.000
1.000
7
14001560
14
Filbert,
oil
0.005000
1.000
1.000
7
20001630
20
Flaxseed,
oil
0.040000
1.000
1.000
03001640
3
Garlic
0.005000
1.000
1.000
42
03001650
3
Garlic,
dried
0.014000
1.000
0.030
03001651
3
Garlic,
dried­
babyfood
0.014000
1.000
0.030
23001690
M
Goat,
meat
0.005000
1.000
1.000
47
23001700
M
Goat,
meat
byproducts
0.005000
1.000
1.000
45
23001710
M
Goat,
fat
0.005000
1.000
1.000
44
23001720
M
Goat,
kidney
0.005000
1.000
1.000
45
23001730
M
Goat,
liver
0.005000
1.000
1.000
46
95001750
O
Grape
0.015000
1.000
1.000
17
95001760
O
Grape,
juice
0.015000
1.000
1.000
18
95001761
O
Grape,
juice­
babyfood
0.015000
1.000
1.000
18
95001770
O
Grape,
leaves
0.015000
1.000
1.000
17
95001780
O
Grape,
raisin
0.015000
1.000
1.000
17
95001790
O
Grape,
wine
and
sherry
0.015000
1.000
1.000
17
10001800
10
Grapefruit
0.000300
1.000
1.000
14
10001810
10
Grapefruit,
juice
0.000300
1.000
1.000
19
06031820
6C
Guar,
seed
0.001500
1.000
1.000
DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
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DP
Barcode:
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PC
Code:
036101
Page:
48
of
68
06031821
6C
Guar,
seed­
babyfood
0.001500
1.000
1.000
14001850
14
Hickory
nut
0.005000
1.000
1.000
7
09011870
9A
Honeydew
melon
0.001000
1.000
1.000
20
95001880
O
Hop
0.000250
1.000
1.000
24001890
M
Horse,
meat
0.005000
1.000
1.000
47
01011900
1AB
Horseradish
0.024000
1.000
1.000
05021940
5B
Kale
0.001000
1.000
1.000
21
05011960
5A
Kohlrabi
0.005000
1.000
1.000
10001970
10
Kumquat
0.000150
1.000
1.000
14
03001980
3
Leek
0.000500
1.000
1.000
42
10001990
10
Lemon
0.000500
1.000
1.000
22
10002000
10
Lemon,
juice
0.000500
1.000
1.000
23
10002001
10
Lemon,
juice­
babyfood
0.000500
1.000
1.000
23
10002010
10
Lemon,
peel
0.005000
1.000
1.000
22
06032030
6C
Lentil,
seed
0.005000
1.000
1.000
10002060
10
Lime
0.005000
1.000
1.000
22
10002070
10
Lime,
juice
0.005000
1.000
1.000
23
10002071
10
Lime,
juice­
babyfood
0.005000
1.000
1.000
23
14002130
14
Macadamia
nut
0.005000
1.000
1.000
7
27002220
D
Milk,
fat
0.011000
1.000
1.000
48
27002221
D
Milk,
fat
­
baby
food/
infant
for
0.011000
1.000
1.000
48
27012230
D
Milk,
nonfat
solids
0.011000
1.000
1.000
48
27012231
D
Milk,
nonfat
solids­
baby
food/
in
0.011000
1.000
1.000
48
27022240
D
Milk,
water
0.011000
1.000
1.000
48
27022241
D
Milk,
water­
babyfood/
infant
form
0.011000
1.000
1.000
48
27032251
D
Milk,
sugar
(
lactose)­
baby
food/
0.011000
1.000
1.000
48
05022290
5B
Mustard
greens
0.005000
1.000
1.000
12002300
12
Nectarine
0.000150
1.000
1.000
24
15002310
15
Oat,
bran
0.000350
1.000
1.000
15002320
15
Oat,
flour
0.000350
1.000
1.000
15002321
15
Oat,
flour­
babyfood
0.000350
1.000
1.000
15002330
15
Oat,
groats/
rolled
oats
0.000350
1.000
1.000
15002331
15
Oat,
groats/
rolled
oats­
babyfood
0.000350
1.000
1.000
08002340
8
Okra
0.002000
1.000
1.000
25
03002370
3
Onion,
dry
bulb
0.014000
1.000
0.030
03002371
3
Onion,
dry
bulb­
babyfood
0.014000
1.000
0.030
03002380
3
Onion,
dry
bulb,
dried
0.014000
9.000
0.030
03002381
3
Onion,
dry
bulb,
dried­
babyfood
0.014000
9.000
0.030
03002390
3
Onion,
green
0.005000
1.000
1.000
42
10002400
10
Orange
0.000150
1.000
1.000
14
10002410
10
Orange,
juice
0.000300
1.000
1.000
19
10002411
10
Orange,
juice­
babyfood
0.000300
1.000
1.000
19
10002420
10
Orange,
peel
0.000150
1.000
1.000
14
01012510
1AB
Parsnip
0.024000
1.000
1.000
01012511
1AB
Parsnip­
babyfood
0.024000
1.000
1.000
06022550
6B
Pea,
succulent
0.004000
1.000
1.000
26
06022551
6B
Pea,
succulent­
babyfood
0.004000
1.000
1.000
26
06032560
6C
Pea,
dry
0.005000
1.000
0.150
06032561
6C
Pea,
dry­
babyfood
0.005000
1.000
0.150
06012570
6A
Pea,
edible
podded,
succulent
0.004000
1.000
1.000
26
06032580
6C
Pea,
pigeon,
seed
0.004000
1.000
1.000
26
06022590
6B
Pea,
pigeon,
succulent
0.004000
1.000
1.000
26
12002600
12
Peach
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000500
1.000
1.000
28
120­
Uncooked;
Frozen;
Cook
Meth
N/
S
0.000500
1.000
1.000
28
130­
Uncooked;
Dried;
Cook
Meth
N/
S
0.000500
1.000
1.000
28
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000500
1.000
1.000
28
211­
Cooked;
Fresh
or
N/
S;
Baked
DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
Assessment
DP
Barcode:
D296628
PC
Code:
036101
Page:
49
of
68
0.000500
1.000
1.000
28
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000500
1.000
1.000
28
221­
Cooked;
Frozen;
Baked
0.000500
1.000
1.000
27
223­
Cooked;
Frozen;
Fried
0.000500
1.000
1.000
27
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000500
1.000
1.000
27
12002601
12
Peach­
babyfood
0.000500
1.000
1.000
28
12002610
12
Peach,
dried
130­
Uncooked;
Dried;
Cook
Meth
N/
S
0.000500
1.000
1.000
28
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000500
1.000
1.000
28
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.000500
1.000
1.000
28
12002611
12
Peach,
dried­
babyfood
0.000500
1.000
1.000
28
12002620
12
Peach,
juice
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000500
1.000
1.000
28
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000500
1.000
1.000
28
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000500
1.000
1.000
27
12002621
12
Peach,
juice­
babyfood
0.000500
1.000
1.000
28
95002630
O
Peanut
0.001000
1.000
1.000
29
95002640
O
Peanut,
butter
0.001000
1.000
1.000
29
95002650
O
Peanut,
oil
0.001000
1.000
1.000
29
14002690
14
Pecan
0.005000
1.000
1.000
7
08002700
8
Pepper,
bell
0.005000
1.000
1.000
30
08002701
8
Pepper,
bell­
babyfood
0.005000
1.000
1.000
30
08002710
8
Pepper,
bell,
dried
0.005000
1.000
1.000
30
08002711
8
Pepper,
bell,
dried­
babyfood
0.005000
1.000
1.000
30
08002720
8
Pepper,
nonbell
0.005000
1.000
1.000
30
08002721
8
Pepper,
nonbell­
babyfood
0.005000
1.000
1.000
30
08002730
8
Pepper,
nonbell,
dried
0.005000
1.000
1.000
30
95002750
O
Peppermint
0.013000
1.000
0.030
95002760
O
Peppermint,
oil
0.013000
1.000
0.030
14002820
14
Pistachio
0.005000
1.000
1.000
1
12002850
12
Plum
0.000150
1.000
1.000
31
12002851
12
Plum­
babyfood
0.000150
1.000
1.000
31
12002860
12
Plum,
prune,
fresh
0.000150
1.000
1.000
31
12002861
12
Plum,
prune,
fresh­
babyfood
0.000150
1.000
1.000
31
12002870
12
Plum,
prune,
dried
0.000150
1.000
5.000
31
12002871
12
Plum,
prune,
dried­
babyfood
0.000150
1.000
5.000
31
12002880
12
Plum,
prune,
juice
0.000150
1.000
1.400
31
12002881
12
Plum,
prune,
juice­
babyfood
0.000150
1.000
1.400
31
01032960
1C
Potato,
chips
0.000250
1.000
1.000
32
01032970
1C
Potato,
dry
(
granules/
flakes)
0.000250
1.000
1.000
32
01032971
1C
Potato,
dry
(
granules/
flakes)­
b
0.000250
1.000
1.000
32
01032980
1C
Potato,
flour
0.000250
1.000
1.000
32
01032981
1C
Potato,
flour­
babyfood
0.000250
1.000
1.000
32
01032990
1C
Potato,
tuber,
w/
peel
0.000250
1.000
1.000
32
01032991
1C
Potato,
tuber,
w/
peel­
babyfood
0.000250
1.000
1.000
32
01033000
1C
Potato,
tuber,
w/
o
peel
0.000250
1.000
1.000
32
01033001
1C
Potato,
tuber,
w/
o
peel­
babyfood
0.000250
1.000
1.000
32
09023080
9B
Pumpkin
0.000500
1.000
1.000
33
09023090
9B
Pumpkin,
seed
0.000500
1.000
1.000
33
01013140
1AB
Radish,
roots
0.005000
1.000
1.000
43
02003150
2
Radish,
tops
0.005000
1.000
1.000
43
01013160
1AB
Radish,
Oriental,
roots
0.005000
1.000
1.000
43
02003170
2
Radish,
Oriental,
tops
0.005000
1.000
1.000
43
20003190
20
Rapeseed,
oil
0.025000
1.000
1.000
DRAFT
 
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20003191
20
Rapeseed,
oil­
babyfood
0.025000
1.000
1.000
01013270
1AB
Rutabaga
0.005000
1.000
1.000
15003280
15
Rye,
grain
0.003500
1.000
1.000
15003290
15
Rye,
flour
0.003500
1.000
1.000
20003300
20
Safflower,
oil
0.005000
1.000
0.600
20003301
20
Safflower,
oil­
babyfood
0.005000
1.000
0.600
01013310
1AB
Salsify,
roots
0.024000
1.000
1.000
02003320
2
Salsify,
tops
0.024000
1.000
1.000
03003380
3
Shallot
0.000400
1.000
1.000
42
26003390
M
Sheep,
meat
0.005000
1.000
1.000
47
26003391
M
Sheep,
meat­
babyfood
0.005000
1.000
1.000
47
26003400
M
Sheep,
meat
byproducts
0.005000
1.000
1.000
45
26003410
M
Sheep,
fat
0.005000
1.000
1.000
44
26003411
M
Sheep,
fat­
babyfood
0.005000
1.000
1.000
44
26003420
M
Sheep,
kidney
0.005000
1.000
1.000
45
26003430
M
Sheep,
liver
0.005000
1.000
1.000
46
15003440
15
Sorghum,
grain
0.005000
1.000
0.030
15003450
15
Sorghum,
syrup
0.005000
1.000
0.030
06003470
6
Soybean,
seed
0.005000
1.000
0.150
06003480
6
Soybean,
flour
0.005000
1.000
0.150
06003481
6
Soybean,
flour­
babyfood
0.005000
1.000
0.150
06003490
6
Soybean,
soy
milk
0.005000
1.000
0.150
06003491
6
Soybean,
soy
milk­
babyfood
or
in
0.005000
1.000
0.150
06003500
6
Soybean,
oil
0.005000
1.000
0.150
06003501
6
Soybean,
oil­
babyfood
0.005000
1.000
0.150
95003520
O
Spearmint
0.013000
1.000
0.030
95003530
O
Spearmint,
oil
0.013000
1.000
0.030
09023560
9B
Squash,
summer
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
34
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
1.000
34
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
1.000
34
213­
Cooked;
Fresh
or
N/
S;
Fried
0.010000
1.000
1.000
34
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
1.000
34
221­
Cooked;
Frozen;
Baked
0.010000
1.000
1.000
35
222­
Cooked;
Frozen;
Boiled
0.010000
1.000
1.000
35
242­
Cooked;
Canned;
Boiled
0.010000
1.000
1.000
34
250­
Cooked;
Cured
etc;
Cook
Meth
N/
S
0.010000
1.000
1.000
34
09023561
9B
Squash,
summer­
babyfood
0.010000
1.000
1.000
34
09023570
9B
Squash,
winter
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
34
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
1.000
34
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
1.000
34
213­
Cooked;
Fresh
or
N/
S;
Fried
0.010000
1.000
1.000
34
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
1.000
34
222­
Cooked;
Frozen;
Boiled
0.010000
1.000
1.000
35
242­
Cooked;
Canned;
Boiled
0.010000
1.000
1.000
34
09023571
9B
Squash,
winter­
babyfood
0.010000
1.000
1.000
34
95003620
O
Sugarcane,
sugar
0.005000
1.000
0.100
95003621
O
Sugarcane,
sugar­
babyfood
0.005000
1.000
0.100
95003630
O
Sugarcane,
molasses
0.005000
1.000
0.100
95003631
O
Sugarcane,
molasses­
babyfood
0.005000
1.000
0.100
DRAFT
 
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Trifluralin
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Exposure
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Code:
036101
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68
20003640
20
Sunflower,
seed
0.005000
1.000
0.300
20003650
20
Sunflower,
oil
0.005000
1.000
0.300
20003651
20
Sunflower,
oil­
babyfood
0.005000
1.000
0.300
01033660
1CD
Sweet
potato
0.000500
1.000
1.000
36
01033661
1CD
Sweet
potato­
babyfood
0.000500
1.000
1.000
36
10003690
10
Tangerine
0.005000
1.000
1.000
14
10003700
10
Tangerine,
juice
0.010000
1.000
1.000
19
08003750
8
Tomato
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
150­
Uncooked;
Cured
etc;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
1.000
37
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
1.000
37
213­
Cooked;
Fresh
or
N/
S;
Fried
0.010000
1.000
1.000
37
214­
Cooked;
Fresh
or
N/
S;
Fried/
baked
0.010000
1.000
1.000
37
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
1.000
37
221­
Cooked;
Frozen;
Baked
0.010000
1.000
1.000
37
222­
Cooked;
Frozen;
Boiled
0.010000
1.000
1.000
37
232­
Cooked;
Dried;
Boiled
0.010000
1.000
1.000
37
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.010000
1.000
1.000
38
242­
Cooked;
Canned;
Boiled
0.010000
1.000
1.000
38
252­
Cooked;
Cured
etc;
Boiled
0.010000
1.000
1.000
37
08003751
8
Tomato­
babyfood
0.010000
1.000
1.000
37
08003760
8
Tomato,
paste
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
39
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
39
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
1.000
39
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
1.000
39
213­
Cooked;
Fresh
or
N/
S;
Fried
0.010000
1.000
1.000
39
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
1.000
39
221­
Cooked;
Frozen;
Baked
0.010000
1.000
1.000
39
232­
Cooked;
Dried;
Boiled
0.010000
1.000
1.000
39
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.010000
1.000
1.000
39
242­
Cooked;
Canned;
Boiled
0.010000
1.000
1.000
39
08003761
8
Tomato,
paste­
babyfood
0.010000
1.000
1.000
39
08003770
8
Tomato,
puree
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
1.000
37
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
1.000
37
213­
Cooked;
Fresh
or
N/
S;
Fried
0.010000
1.000
1.000
37
DRAFT
 
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and
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Exposure
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Code:
036101
Page:
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68
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
1.000
37
221­
Cooked;
Frozen;
Baked
0.010000
1.000
1.000
37
232­
Cooked;
Dried;
Boiled
0.010000
1.000
1.000
37
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.010000
1.000
1.000
38
242­
Cooked;
Canned;
Boiled
0.010000
1.000
1.000
38
252­
Cooked;
Cured
etc;
Boiled
0.010000
1.000
1.000
37
08003771
8
Tomato,
puree­
babyfood
0.010000
1.000
1.000
37
08003780
8
Tomato,
dried
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
130­
Uncooked;
Dried;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
1.000
37
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
1.000
37
214­
Cooked;
Fresh
or
N/
S;
Fried/
baked
0.010000
1.000
1.000
37
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
1.000
37
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
231­
Cooked;
Dried;
Baked
0.010000
1.000
1.000
37
232­
Cooked;
Dried;
Boiled
0.010000
1.000
1.000
37
08003781
8
Tomato,
dried­
babyfood
0.010000
1.000
1.000
37
08003790
8
Tomato,
juice
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
1.000
37
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
1.000
37
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
1.000
37
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.010000
1.000
1.000
38
242­
Cooked;
Canned;
Boiled
0.010000
1.000
1.000
38
01013880
1AB
Turnip,
roots
0.005000
1.000
1.000
14003910
14
Walnut
0.000150
1.000
1.000
40
09013990
9A
Watermelon
0.002000
1.000
1.000
11
09014000
9A
Watermelon,
juice
0.002000
1.000
1.000
11
15004010
15
Wheat,
grain
0.001000
1.000
1.000
41
15004011
15
Wheat,
grain­
babyfood
0.001000
1.000
1.000
41
15004020
15
Wheat,
flour
0.001000
1.000
1.000
41
15004021
15
Wheat,
flour­
babyfood
0.001000
1.000
1.000
41
15004030
15
Wheat,
germ
0.001000
1.000
1.000
41
15004040
15
Wheat,
bran
0.001000
1.000
1.000
41
DRAFT
 
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Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
Assessment
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PC
Code:
036101
Page:
53
of
68
Attachment
4a.
Acute
Result
Files
(
DEEM­
FCID)

U.
S.
Environmental
Protection
Agency
Ver.
1.33
DEEM­
FCID
ACUTE
Analysis
for
TRIFLURALIN
(
1994­
98
data)
Residue
file:
trifluralinacuteH2O.
R98
Adjustment
factor
#
2
used.
Analysis
Date:
03­
05­
2004/
12:
34:
49
Residue
file
dated:
03­
05­
2004/
12:
32:
15/
8
NOEL
(
Acute)
=
1.000000
mg/
kg
body­
wt/
day
Daily
totals
for
food
and
foodform
consumption
used.
MC
iterations
=
1000
MC
list
in
residue
file
MC
seed
=
10
Run
Comment:
"
Females
13­
50
yrs"
===============================================================================

Summary
calculations
(
per
capita):

95th
Percentile
99th
Percentile
99.9th
Percentile
Exposure
%
aRfD
MOE
Exposure
%
aRfD
MOE
Exposure
%
aRfD
MOE
­­­­­­­­­­
­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­
­­­­­­­­
­­­­­­­­­­
­­­­­­­
­­­­­­­­
Females
13­
50
yrs:
0.000051
0.041
19699
0.000104
0.01
9579
0.000262
0.03
3815
Attachment
4b.
Acute
Result
Files
(
Lifeline)

age_
group
P_
95
aPad_
95
Acute_
moe_
95
P_
99
aPad_
99
Acute_
moe_
99
P_
99_
9
aPad_
99.9
Acute_
moe_
99.9
Females
13­
49
years
old
6.19E­
05
0.006185
16168.15
0.000129
0.012869
7770.913
0.000311
0.031113
3214.142
Attachment
5.
Chronic
Food
&
Water
Residue
Input
File
U.
S.
Environmental
Protection
Agency
Ver.
1.30
DEEM­
FCID
Chronic
analysis
for
TRIFLURALIN
1994­
98
data
Residue
file:
C:\
DEEMFCID\
Trifluralin\
trifluralin\
trifluralinchronicH20.
R98
Adjust.
#
2
used
Analysis
Date
03­
03­
2004
Residue
file
dated:
03­
03­
2004/
14:
35:
16/
8
Reference
dose
(
RfD)
=
0.024
mg/
kg
bw/
day
Comment:
All
Populations
+
drinking
H2O
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Food
Crop
Residue
Adj.
Factors
Comment
EPA
Code
Grp
Food
Name
(
ppm)
#
1
#
2
­­­­­­­­
­­­­
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­
­­­­­­
­­­­­­
­­­­­­­
18000020
18
Alfalfa,
seed
0.330000
1.000
0.030
14000030
14
Almond
0.005000
1.000
0.030
14000031
14
Almond­
babyfood
0.005000
1.000
0.030
14000040
14
Almond,
oil
0.005000
1.000
0.030
14000041
14
Almond,
oil­
babyfood
0.005000
1.000
0.030
12000120
12
Apricot
0.001000
1.000
1.000
12000121
12
Apricot­
babyfood
0.001000
1.000
1.000
12000130
12
Apricot,
dried
0.001000
1.000
1.000
12000140
12
Apricot,
juice
0.001000
1.000
1.000
12000141
12
Apricot,
juice­
babyfood
0.001000
1.000
1.000
95000190
O
Asparagus
0.008000
1.000
0.250
DRAFT
 
Confidential,
Internal,
and
Deliberative
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Trifluralin
Dietary
Exposure
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Barcode:
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PC
Code:
036101
Page:
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68
15000250
15
Barley,
pearled
barley
0.000150
1.000
1.000
15000251
15
Barley,
pearled
barley­
babyfood
0.000150
1.000
1.000
15000260
15
Barley,
flour
0.000150
1.000
1.000
15000261
15
Barley,
flour­
babyfood
0.000150
1.000
1.000
15000270
15
Barley,
bran
0.000150
1.000
1.000
06030300
6C
Bean,
black,
seed
0.005000
1.000
0.300
06020310
6B
Bean,
broad,
succulent
0.020000
1.000
0.350
06030320
6C
Bean,
broad,
seed
0.005000
1.000
0.300
06020330
6B
Bean,
cowpea,
succulent
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.020000
1.000
0.350
222­
Cooked;
Frozen;
Boiled
0.010000
1.000
0.350
242­
Cooked;
Canned;
Boiled
0.020000
1.000
0.350
06030340
6C
Bean,
cowpea,
seed
0.005000
1.000
0.300
06030350
6C
Bean,
great
northern,
seed
0.005000
1.000
0.300
06030360
6C
Bean,
kidney,
seed
0.005000
1.000
0.300
06020370
6B
Bean,
lima,
succulent
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.020000
1.000
0.350
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.020000
1.000
0.350
213­
Cooked;
Fresh
or
N/
S;
Fried
0.020000
1.000
0.350
221­
Cooked;
Frozen;
Baked
0.010000
1.000
0.350
222­
Cooked;
Frozen;
Boiled
0.010000
1.000
0.350
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.020000
1.000
0.350
242­
Cooked;
Canned;
Boiled
0.020000
1.000
0.350
06030380
6C
Bean,
lima,
seed
0.005000
1.000
0.300
06030390
6C
Bean,
mung,
seed
0.005000
1.000
0.300
06030400
6C
Bean,
navy,
seed
0.005000
1.000
0.300
06030410
6C
Bean,
pink,
seed
0.005000
1.000
0.300
06030420
6C
Bean,
pinto,
seed
0.005000
1.000
0.300
06010430
6A
Bean,
snap,
succulent
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.020000
1.000
0.350
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.020000
1.000
0.350
211­
Cooked;
Fresh
or
N/
S;
Baked
0.020000
1.000
0.350
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.020000
1.000
0.350
213­
Cooked;
Fresh
or
N/
S;
Fried
0.020000
1.000
0.350
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.020000
1.000
0.350
221­
Cooked;
Frozen;
Baked
0.010000
1.000
0.350
222­
Cooked;
Frozen;
Boiled
0.010000
1.000
0.350
232­
Cooked;
Dried;
Boiled
0.020000
1.000
0.350
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.020000
1.000
0.350
242­
Cooked;
Canned;
Boiled
0.020000
1.000
0.350
06010431
6A
Bean,
snap,
succulent­
babyfood
0.020000
1.000
0.350
21000440
M
Beef,
meat
0.003000
1.000
0.030
21000441
M
Beef,
meat­
babyfood
0.003000
1.000
0.030
21000450
M
Beef,
meat,
dried
0.003000
1.000
0.030
21000460
M
Beef,
meat
byproducts
0.048000
1.000
0.030
21000461
M
Beef,
meat
byproducts­
babyfood
0.048000
1.000
0.030
21000470
M
Beef,
fat
0.015000
1.000
0.030
21000471
M
Beef,
fat­
babyfood
0.015000
1.000
0.030
21000480
M
Beef,
kidney
0.048000
1.000
0.030
21000490
M
Beef,
liver
0.145000
1.000
0.030
21000491
M
Beef,
liver­
babyfood
0.145000
1.000
0.030
01010500
1AB
Beet,
garden,
roots
0.005000
1.000
0.050
01010501
1AB
Beet,
garden,
roots­
babyfood
0.005000
1.000
0.050
DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
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Barcode:
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PC
Code:
036101
Page:
55
of
68
02000510
2
Beet,
garden,
tops
0.005000
1.000
0.050
01010520
1A
Beet,
sugar
0.005000
1.000
0.050
01010521
1A
Beet,
sugar­
babyfood
0.005000
1.000
0.050
01010530
1A
Beet,
sugar,
molasses
0.005000
1.000
0.050
01010531
1A
Beet,
sugar,
molasses­
babyfood
0.005000
1.000
0.050
14000590
14
Brazil
nut
0.005000
1.000
0.030
05010610
5A
Broccoli
0.000400
1.000
1.000
05010611
5A
Broccoli­
babyfood
0.000400
1.000
1.000
05010620
5A
Broccoli,
Chinese
0.000400
1.000
1.000
05020630
5B
Broccoli
raab
0.000400
1.000
1.000
05010640
5A
Brussels
sprouts
0.005000
1.000
1.000
05010690
5A
Cabbage
0.010000
1.000
0.450
05020700
5B
Cabbage,
Chinese,
bok
choy
0.010000
1.000
0.450
05010710
5A
Cabbage,
Chinese,
napa
0.010000
1.000
0.450
05010720
5A
Cabbage,
Chinese,
mustard
0.010000
1.000
0.450
09010750
9A
Cantaloupe
0.015000
1.000
0.150
01010780
1AB
Carrot
0.024000
1.000
0.550
01010781
1AB
Carrot­
babyfood
0.024000
1.000
0.550
01010790
1AB
Carrot,
juice
0.024000
1.000
0.550
14000810
14
Cashew
0.005000
1.000
0.030
05010830
5A
Cauliflower
0.005000
1.000
0.100
04020850
4B
Celery
0.015000
1.000
0.100
04020851
4B
Celery­
babyfood
0.015000
1.000
0.100
04020860
4B
Celery,
juice
0.015000
1.000
0.100
12000900
12
Cherry
0.002500
1.000
1.000
12000901
12
Cherry­
babyfood
0.002500
1.000
1.000
12000910
12
Cherry,
juice
0.002500
1.000
1.000
12000911
12
Cherry,
juice­
babyfood
0.002500
1.000
1.000
14000920
14
Chestnut
0.005000
1.000
0.030
01011000
1AB
Chicory,
roots
0.024000
1.000
1.000
02001010
2
Chicory,
tops
0.024000
1.000
1.000
10001060
10
Citrus
citron
0.005000
1.000
0.030
10001070
10
Citrus
hybrids
0.005000
1.000
0.030
10001080
10
Citrus,
oil
0.005000
1.000
0.030
05021170
5B
Collards
0.012000
1.000
0.350
19021191
19B
Coriander,
seed­
babyfood
0.005000
1.000
0.030
15001200
15
Corn,
field,
flour
0.005000
1.000
0.030
15001201
15
Corn,
field,
flour­
babyfood
0.005000
1.000
0.030
15001210
15
Corn,
field,
meal
0.005000
1.000
0.030
15001211
15
Corn,
field,
meal­
babyfood
0.005000
1.000
0.030
15001220
15
Corn,
field,
bran
0.005000
1.000
0.030
15001230
15
Corn,
field,
starch
0.005000
1.000
0.030
15001231
15
Corn,
field,
starch­
babyfood
0.005000
1.000
0.030
15001240
15
Corn,
field,
syrup
0.005000
1.500
0.030
15001241
15
Corn,
field,
syrup­
babyfood
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.005000
1.500
0.030
130­
Uncooked;
Dried;
Cook
Meth
N/
S
0.005000
1.500
0.030
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.005000
1.500
0.030
211­
Cooked;
Fresh
or
N/
S;
Baked
0.005000
1.500
0.030
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.005000
1.500
0.030
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.005000
1.500
0.030
15001250
15
Corn,
field,
oil
0.005000
1.000
0.030
15001251
15
Corn,
field,
oil­
babyfood
0.005000
1.000
0.030
15001260
15
Corn,
pop
0.005000
1.000
0.030
95001280
O
Cottonseed,
oil
0.015000
1.000
0.450
95001281
O
Cottonseed,
oil­
babyfood
0.015000
1.000
0.450
09021350
9B
Cucumber
0.010000
1.000
0.050
DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
Assessment
DP
Barcode:
D296628
PC
Code:
036101
Page:
56
of
68
08001480
8
Eggplant
0.020000
1.000
1.000
14001550
14
Filbert
0.005000
1.000
0.030
14001560
14
Filbert,
oil
0.005000
1.000
0.030
20001630
20
Flaxseed,
oil
0.040000
1.000
1.000
03001640
3
Garlic
0.014000
1.000
0.030
03001650
3
Garlic,
dried
0.014000
1.000
0.030
03001651
3
Garlic,
dried­
babyfood
0.014000
1.000
0.030
23001690
M
Goat,
meat
0.003000
1.000
0.030
23001700
M
Goat,
meat
byproducts
0.048000
1.000
0.030
23001710
M
Goat,
fat
0.015000
1.000
0.030
23001720
M
Goat,
kidney
0.048000
1.000
0.030
23001730
M
Goat,
liver
0.145000
1.000
0.030
95001750
O
Grape
0.015000
1.000
0.030
95001760
O
Grape,
juice
0.015000
1.000
0.030
95001761
O
Grape,
juice­
babyfood
0.015000
1.000
0.030
95001770
O
Grape,
leaves
0.015000
1.000
0.030
95001780
O
Grape,
raisin
0.015000
1.000
0.030
95001790
O
Grape,
wine
and
sherry
0.015000
1.000
0.030
10001800
10
Grapefruit
0.010000
1.000
0.030
10001810
10
Grapefruit,
juice
0.010000
1.000
0.030
06031820
6C
Guar,
seed
0.005000
1.000
0.300
06031821
6C
Guar,
seed­
babyfood
0.005000
1.000
0.300
14001850
14
Hickory
nut
0.005000
1.000
0.030
09011870
9A
Honeydew
melon
0.015000
1.000
0.050
95001880
O
Hop
0.005000
1.000
0.050
24001890
M
Horse,
meat
0.003000
1.000
0.030
01011900
1AB
Horseradish
0.024000
1.000
1.000
05021940
5B
Kale
0.005000
1.000
0.250
05011960
5A
Kohlrabi
0.005000
1.000
1.000
10001970
10
Kumquat
0.005000
1.000
0.030
03001980
3
Leek
0.014000
1.000
0.050
10001990
10
Lemon
0.005000
1.000
0.050
10002000
10
Lemon,
juice
0.010000
1.000
0.050
10002001
10
Lemon,
juice­
babyfood
0.010000
1.000
0.050
10002010
10
Lemon,
peel
0.005000
1.000
0.050
06032030
6C
Lentil,
seed
0.005000
1.000
0.030
10002060
10
Lime
0.005000
1.000
0.050
10002070
10
Lime,
juice
0.010000
1.000
0.050
10002071
10
Lime,
juice­
babyfood
0.010000
1.000
0.050
14002130
14
Macadamia
nut
0.005000
1.000
0.030
27002220
D
Milk,
fat
0.011000
1.000
0.030
27002221
D
Milk,
fat
­
baby
food/
infant
for
0.011000
1.000
0.030
27012230
D
Milk,
nonfat
solids
0.011000
1.000
0.030
27012231
D
Milk,
nonfat
solids­
baby
food/
in
0.011000
1.000
0.030
27022240
D
Milk,
water
0.011000
1.000
0.030
27022241
D
Milk,
water­
babyfood/
infant
form
0.011000
1.000
0.030
27032251
D
Milk,
sugar
(
lactose)­
baby
food/
0.011000
1.000
0.030
05022290
5B
Mustard
greens
0.005000
1.000
0.250
12002300
12
Nectarine
0.005000
1.000
0.030
15002310
15
Oat,
bran
0.003500
1.000
1.000
15002320
15
Oat,
flour
0.003500
1.000
1.000
15002321
15
Oat,
flour­
babyfood
0.003500
1.000
1.000
15002330
15
Oat,
groats/
rolled
oats
0.003500
1.000
1.000
15002331
15
Oat,
groats/
rolled
oats­
babyfood
0.003500
1.000
1.000
08002340
8
Okra
0.010000
1.000
0.200
03002370
3
Onion,
dry
bulb
0.014000
1.000
0.030
03002371
3
Onion,
dry
bulb­
babyfood
0.014000
1.000
0.030
03002380
3
Onion,
dry
bulb,
dried
0.014000
9.000
0.030
03002381
3
Onion,
dry
bulb,
dried­
babyfood
0.014000
9.000
0.030
03002390
3
Onion,
green
0.014000
1.000
0.030
10002400
10
Orange
0.005000
1.000
0.030
10002410
10
Orange,
juice
0.010000
1.000
0.030
DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
Assessment
DP
Barcode:
D296628
PC
Code:
036101
Page:
57
of
68
10002411
10
Orange,
juice­
babyfood
0.010000
1.000
0.030
10002420
10
Orange,
peel
0.005000
1.000
0.030
01012510
1AB
Parsnip
0.024000
1.000
1.000
01012511
1AB
Parsnip­
babyfood
0.024000
1.000
1.000
06022550
6B
Pea,
succulent
0.005000
1.000
1.000
06022551
6B
Pea,
succulent­
babyfood
0.004000
1.000
1.000
06032560
6C
Pea,
dry
0.005000
1.000
0.150
06032561
6C
Pea,
dry­
babyfood
0.005000
1.000
0.150
06012570
6A
Pea,
edible
podded,
succulent
0.004000
1.000
0.300
06032580
6C
Pea,
pigeon,
seed
0.005000
1.000
0.030
06022590
6B
Pea,
pigeon,
succulent
0.004000
1.000
0.300
12002600
12
Peach
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000500
1.000
0.030
120­
Uncooked;
Frozen;
Cook
Meth
N/
S
0.000500
1.000
0.030
130­
Uncooked;
Dried;
Cook
Meth
N/
S
0.000500
1.000
0.030
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000500
1.000
0.030
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000500
1.000
0.030
213­
Cooked;
Fresh
or
N/
S;
Fried
0.000500
1.000
0.030
221­
Cooked;
Frozen;
Baked
0.000500
1.000
0.030
223­
Cooked;
Frozen;
Fried
0.000500
1.000
0.030
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000500
1.000
0.030
12002601
12
Peach­
babyfood
0.000500
1.000
0.030
12002610
12
Peach,
dried
130­
Uncooked;
Dried;
Cook
Meth
N/
S
0.000500
1.000
0.030
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000500
1.000
0.030
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.000500
1.000
0.030
12002611
12
Peach,
dried­
babyfood
0.000500
1.000
0.030
12002620
12
Peach,
juice
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.000500
1.000
0.030
211­
Cooked;
Fresh
or
N/
S;
Baked
0.000500
1.000
0.030
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.000500
1.000
0.030
12002621
12
Peach,
juice­
babyfood
0.000500
1.000
0.030
95002630
O
Peanut
0.065000
1.000
0.100
95002640
O
Peanut,
butter
0.065000
1.000
0.100
95002650
O
Peanut,
oil
0.065000
1.000
0.100
14002690
14
Pecan
0.005000
1.000
0.030
08002700
8
Pepper,
bell
0.020000
1.000
0.250
08002701
8
Pepper,
bell­
babyfood
0.020000
1.000
0.250
08002710
8
Pepper,
bell,
dried
0.020000
1.000
0.250
08002711
8
Pepper,
bell,
dried­
babyfood
0.020000
1.000
0.250
08002720
8
Pepper,
nonbell
0.020000
1.000
0.250
08002721
8
Pepper,
nonbell­
babyfood
0.020000
1.000
0.250
08002730
8
Pepper,
nonbell,
dried
0.020000
1.000
0.250
95002750
O
Peppermint
0.013000
1.000
0.030
95002760
O
Peppermint,
oil
0.013000
1.000
0.030
14002820
14
Pistachio
0.005000
1.000
0.030
12002850
12
Plum
0.005000
1.000
0.030
12002851
12
Plum­
babyfood
0.005000
1.000
0.030
12002860
12
Plum,
prune,
fresh
0.005000
1.000
0.030
12002861
12
Plum,
prune,
fresh­
babyfood
0.005000
1.000
0.030
12002870
12
Plum,
prune,
dried
0.005000
5.000
0.030
12002871
12
Plum,
prune,
dried­
babyfood
0.005000
5.000
0.030
12002880
12
Plum,
prune,
juice
0.005000
1.500
0.030
DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
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PC
Code:
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Page:
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of
68
12002881
12
Plum,
prune,
juice­
babyfood
0.005000
1.500
0.030
01032960
1C
Potato,
chips
0.005000
1.000
0.050
01032970
1C
Potato,
dry
(
granules/
flakes)
0.005000
1.000
0.050
01032971
1C
Potato,
dry
(
granules/
flakes)­
b
0.005000
1.000
0.050
01032980
1C
Potato,
flour
0.005000
1.000
0.050
01032981
1C
Potato,
flour­
babyfood
0.005000
1.000
0.050
01032990
1C
Potato,
tuber,
w/
peel
0.005000
1.000
0.050
01032991
1C
Potato,
tuber,
w/
peel­
babyfood
0.005000
1.000
0.050
01033000
1C
Potato,
tuber,
w/
o
peel
0.005000
1.000
0.050
01033001
1C
Potato,
tuber,
w/
o
peel­
babyfood
0.005000
1.000
0.050
09023080
9B
Pumpkin
0.010000
1.000
0.050
09023090
9B
Pumpkin,
seed
0.010000
1.000
0.050
01013140
1AB
Radish,
roots
0.023000
1.000
0.100
02003150
2
Radish,
tops
0.023000
1.000
0.100
01013160
1AB
Radish,
Oriental,
roots
0.023000
1.000
0.100
02003170
2
Radish,
Oriental,
tops
0.023000
1.000
0.100
20003190
20
Rapeseed,
oil
0.025000
1.000
1.000
20003191
20
Rapeseed,
oil­
babyfood
0.025000
1.000
1.000
01013270
1AB
Rutabaga
0.012000
1.000
1.000
15003280
15
Rye,
grain
0.003500
1.000
0.350
15003290
15
Rye,
flour
0.003500
1.000
0.350
20003300
20
Safflower,
oil
0.005000
1.000
0.600
20003301
20
Safflower,
oil­
babyfood
0.005000
1.000
0.600
01013310
1AB
Salsify,
roots
0.024000
1.000
1.000
02003320
2
Salsify,
tops
0.024000
1.000
1.000
03003380
3
Shallot
0.014000
1.000
1.000
26003390
M
Sheep,
meat
0.003000
1.000
0.030
26003391
M
Sheep,
meat­
babyfood
0.003000
1.000
0.030
26003400
M
Sheep,
meat
byproducts
0.048000
1.000
0.030
26003410
M
Sheep,
fat
0.015000
1.000
0.030
26003411
M
Sheep,
fat­
babyfood
0.015000
1.000
0.030
26003420
M
Sheep,
kidney
0.048000
1.000
0.030
26003430
M
Sheep,
liver
0.145000
1.000
0.030
15003440
15
Sorghum,
grain
0.005000
1.000
0.030
15003450
15
Sorghum,
syrup
0.005000
1.000
0.030
06003470
6
Soybean,
seed
0.005000
1.000
0.150
06003480
6
Soybean,
flour
0.005000
1.000
0.150
06003481
6
Soybean,
flour­
babyfood
0.005000
1.000
0.150
06003490
6
Soybean,
soy
milk
0.005000
1.000
0.150
06003491
6
Soybean,
soy
milk­
babyfood
or
in
0.005000
1.000
0.150
06003500
6
Soybean,
oil
0.005000
1.000
0.150
06003501
6
Soybean,
oil­
babyfood
0.005000
1.000
0.150
95003520
O
Spearmint
0.013000
1.000
0.030
95003530
O
Spearmint,
oil
0.013000
1.000
0.030
09023560
9B
Squash,
summer
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.050
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
0.050
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
0.050
213­
Cooked;
Fresh
or
N/
S;
Fried
0.010000
1.000
0.050
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
0.050
221­
Cooked;
Frozen;
Baked
0.010000
1.000
0.050
222­
Cooked;
Frozen;
Boiled
0.010000
1.000
0.050
242­
Cooked;
Canned;
Boiled
0.010000
1.000
0.050
250­
Cooked;
Cured
etc;
Cook
Meth
N/
S
0.010000
1.000
0.050
09023561
9B
Squash,
summer­
babyfood
0.010000
1.000
0.050
09023570
9B
Squash,
winter
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.050
DRAFT
 
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and
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Material
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Exposure
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PC
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68
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
0.050
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
0.050
213­
Cooked;
Fresh
or
N/
S;
Fried
0.010000
1.000
0.050
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
0.050
222­
Cooked;
Frozen;
Boiled
0.010000
1.000
0.050
242­
Cooked;
Canned;
Boiled
0.010000
1.000
0.050
09023571
9B
Squash,
winter­
babyfood
0.010000
1.000
0.050
95003620
O
Sugarcane,
sugar
0.005000
1.000
0.100
95003621
O
Sugarcane,
sugar­
babyfood
0.005000
1.000
0.100
95003630
O
Sugarcane,
molasses
0.005000
1.000
0.100
95003631
O
Sugarcane,
molasses­
babyfood
0.005000
1.000
0.100
20003640
20
Sunflower,
seed
0.005000
1.000
0.300
20003650
20
Sunflower,
oil
0.005000
1.000
0.300
20003651
20
Sunflower,
oil­
babyfood
0.005000
1.000
0.300
01033660
1CD
Sweet
potato
0.010000
1.000
0.050
01033661
1CD
Sweet
potato­
babyfood
0.010000
1.000
0.050
10003690
10
Tangerine
0.005000
1.000
0.050
10003700
10
Tangerine,
juice
0.010000
1.000
0.050
08003750
8
Tomato
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.500
150­
Uncooked;
Cured
etc;
Cook
Meth
N/
S
0.010000
1.000
0.500
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.500
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
0.500
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
0.500
213­
Cooked;
Fresh
or
N/
S;
Fried
0.010000
1.000
0.500
214­
Cooked;
Fresh
or
N/
S;
Fried/
baked
0.010000
1.000
0.500
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
0.500
221­
Cooked;
Frozen;
Baked
0.010000
1.000
0.500
222­
Cooked;
Frozen;
Boiled
0.010000
1.000
0.500
232­
Cooked;
Dried;
Boiled
0.010000
1.000
0.500
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.010000
1.000
0.500
242­
Cooked;
Canned;
Boiled
0.010000
1.000
0.500
252­
Cooked;
Cured
etc;
Boiled
0.010000
1.000
0.500
08003751
8
Tomato­
babyfood
0.010000
1.000
0.500
08003760
8
Tomato,
paste
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.500
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.500
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
0.500
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
0.500
213­
Cooked;
Fresh
or
N/
S;
Fried
0.010000
1.000
0.500
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
0.500
221­
Cooked;
Frozen;
Baked
0.010000
1.000
0.500
232­
Cooked;
Dried;
Boiled
0.010000
1.000
0.500
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.010000
1.000
0.500
242­
Cooked;
Canned;
Boiled
0.010000
1.000
0.500
08003761
8
Tomato,
paste­
babyfood
0.010000
1.000
0.500
08003770
8
Tomato,
puree
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
DRAFT
 
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0.010000
1.000
0.500
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.500
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
0.500
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
0.500
213­
Cooked;
Fresh
or
N/
S;
Fried
0.010000
1.000
0.500
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
0.500
221­
Cooked;
Frozen;
Baked
0.010000
1.000
0.500
232­
Cooked;
Dried;
Boiled
0.010000
1.000
0.500
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.010000
1.000
0.500
242­
Cooked;
Canned;
Boiled
0.010000
1.000
0.500
252­
Cooked;
Cured
etc;
Boiled
0.010000
1.000
0.500
08003771
8
Tomato,
puree­
babyfood
0.010000
1.000
0.500
08003780
8
Tomato,
dried
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.500
130­
Uncooked;
Dried;
Cook
Meth
N/
S
0.010000
1.000
0.500
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.500
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
0.500
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
0.500
214­
Cooked;
Fresh
or
N/
S;
Fried/
baked
0.010000
1.000
0.500
215­
Cooked;
Fresh
or
N/
S;
Boiled/
baked
0.010000
1.000
0.500
230­
Cooked;
Dried;
Cook
Meth
N/
S
0.010000
1.000
0.500
231­
Cooked;
Dried;
Baked
0.010000
1.000
0.500
232­
Cooked;
Dried;
Boiled
0.010000
1.000
0.500
08003781
8
Tomato,
dried­
babyfood
0.010000
1.000
0.500
08003790
8
Tomato,
juice
110­
Uncooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.500
210­
Cooked;
Fresh
or
N/
S;
Cook
Meth
N/
S
0.010000
1.000
0.500
211­
Cooked;
Fresh
or
N/
S;
Baked
0.010000
1.000
0.500
212­
Cooked;
Fresh
or
N/
S;
Boiled
0.010000
1.000
0.500
240­
Cooked;
Canned;
Cook
Meth
N/
S
0.010000
1.000
0.500
242­
Cooked;
Canned;
Boiled
0.010000
1.000
0.500
14003910
14
Walnut
0.005000
1.000
0.030
86010000
O
Water,
direct,
all
sources
0.000400
1.000
1.000
86020000
O
Water,
indirect,
all
sources
0.000400
1.000
1.000
09013990
9A
Watermelon
0.015000
1.000
0.150
09014000
9A
Watermelon,
juice
0.015000
1.000
0.150
15004010
15
Wheat,
grain
0.003500
1.000
1.000
15004011
15
Wheat,
grain­
babyfood
0.003500
1.000
1.000
15004020
15
Wheat,
flour
0.003500
1.000
1.000
15004021
15
Wheat,
flour­
babyfood
0.003500
1.000
1.000
15004030
15
Wheat,
germ
0.003500
1.000
1.000
15004040
15
Wheat,
bran
0.003500
1.000
1.000
DRAFT
 
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and
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Exposure
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Attachment
6a.
Chronic
Result
Files
(
DEEMFCID)

U.
S.
Environmental
Protection
Agency
Ver.
1.30
DEEM­
FCID
Chronic
analysis
for
TRIFLURALIN
(
1994­
98
data)
Residue
file
name:
C:\
DEEMFCID\
Trifluralin\
trifluralin\
trifluralinchronicH20.
R98
Adjustment
factor
#
2
used.
Analysis
Date
03­
03­
2004/
14:
35:
38
Residue
file
dated:
03­
03­
2004/
14:
35:
16/
8
Reference
dose
(
RfD,
Chronic)
=
.024
mg/
kg
bw/
day
COMMENT
1:
All
Populations
+
drinking
H2O
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Population
mg/
kg
Percent
of
Subgroup
body
wt/
day
Rfd
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­­­­
U.
S.
Population
(
total)
0.000030
0.1%

U.
S.
Population
(
spring
season)
0.000030
0.1%
U.
S.
Population
(
summer
season)
0.000031
0.1%
U.
S.
Population
(
autumn
season)
0.000030
0.1%
U.
S.
Population
(
winter
season)
0.000030
0.1%

Northeast
region
0.000030
0.1%
Midwest
region
0.000031
0.1%
Southern
region
0.000029
0.1%
Western
region
0.000033
0.1%

Hispanics
0.000032
0.1%
Non­
hispanic
whites
0.000030
0.1%
Non­
hispanic
blacks
0.000028
0.1%
Non­
hisp/
non­
white/
non­
black
0.000036
0.2%

All
infants
(<
1
year)
0.000062
0.3%
Nursing
infants
0.000029
0.1%
Non­
nursing
infants
0.000075
0.3%
Children
1­
6
yrs
0.000064
0.3%
Children
7­
12
yrs
0.000038
0.2%

Females
13­
19
(
not
preg
or
nursing)
0.000023
0.1%
Females
20+
(
not
preg
or
nursing)
0.000025
0.1%
Females
13­
50
yrs
0.000026
0.1%
Females
13+
(
preg/
not
nursing)
0.000026
0.1%
Females
13+
(
nursing)
0.000034
0.1%

Males
13­
19
yrs
0.000027
0.1%
Males
20+
yrs
0.000025
0.1%
Seniors
55+
0.000025
0.1%

Children
1­
2
yrs
0.000073
0.3%
Children
3­
5
yrs
0.000062
0.3%
Children
6­
12
yrs
0.000041
0.2%
Youth
13­
19
yrs
0.000025
0.1%
Adults
20­
49
yrs
0.000025
0.1%
Adults
50+
yrs
0.000025
0.1%
Females
13­
49
yrs
0.000024
0.1%

­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
Assessment
DP
Barcode:
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PC
Code:
036101
Page:
62
of
68
Attachment
6b.
Chronic
Result
Files
(
Lifeline)

age_
group
P_
95
cPAD_
95
Chronic_
moe_
95
P_
99
cPAD_
99
Chronic_
moe_
99
P_
99_
9
cPAD_
99.9
Chronic_
moe_
99.9
mean
cPAD_
mean
General
U.
S.
Population
3.75E­
05
0.156313
63974.41
5.26E­
05
0.219302
45599.2
6.76E­
05
0.281755
35491.8
1.94E­
05
0.080884
All
Infants
(<
1
year
old)
5.12E­
05
0.213161
46912.8
6.04E­
05
0.251703
39729.34
8.21E­
05
0.342167
29225.52
3.32E­
05
0.138371
Children
1­
2
years
old
6.61E­
05
0.275599
36284.61
7.32E­
05
0.30501
32785.77
8.69E­
05
0.36201
27623.51
5.05E­
05
0.210468
Children
3­
5
years
old
5.11E­
05
0.212797
46993.17
5.82E­
05
0.242313
41269.02
6.64E­
05
0.27662
36150.7
3.87E­
05
0.161307
Children
6­
12
years
old
3.66E­
05
0.152594
65533.48
4.23E­
05
0.176375
56697.38
5.17E­
05
0.215365
46432.89
2.41E­
05
0.100304
Youth
13­
19
years
old
2.39E­
05
0.099375
100628.9
2.9E­
05
0.120755
82812.16
3.51E­
05
0.146198
68400.43
1.6E­
05
0.066479
Adults
20­
49
years
old
2.57E­
05
0.107099
93371.59
3.06E­
05
0.127677
78322.59
3.86E­
05
0.160943
62133.91
1.71E­
05
0.071436
Adults
50+
years
old
2.59E­
05
0.107755
92802.94
3.11E­
05
0.129469
77238.72
3.84E­
05
0.160167
62434.96
1.73E­
05
0.072284
Females
13­
49
years
old
2.54E­
05
0.105906
94423.13
3.04E­
05
0.126656
78953.86
3.81E­
05
0.158594
63054.19
1.69E­
05
0.070498
Attachment
7a.
Cancer
Result
Files
(
DEEMFCID)

U.
S.
Environmental
Protection
Agency
Ver.
1.30
DEEM­
FCID
Chronic
analysis
for
TRIFLURALIN
(
1994­
98
data)
Residue
file
name:
C:\
DEEMFCID\
Trifluralin\
trifluralin\
trifluralinchronicH20canc.
R98
Adjustment
factor
#
2
used.
Analysis
Date
03­
03­
2004/
14:
34:
09
Residue
file
dated:
03­
03­
2004/
14:
33:
31/
8
Q*
=
0.0058
COMMENT
1:
All
Populations
+
drinking
H2O
===============================================================================
Total
exposure
by
population
subgroup
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Total
Exposure
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
Population
mg/
kg
Lifetime
risk
Subgroup
body
wt/
day
(
Q*=
.0058)
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­
­­­­­­­­­­­­­
­­­­­­­­­­­­­
U.
S.
Population
(
total)
0.000028
1.64E­
07
U.
S.
Population
(
spring
season)
0.000028
1.62E­
07
U.
S.
Population
(
summer
season)
0.000029
1.69E­
07
U.
S.
Population
(
autumn
season)
0.000028
1.63E­
07
U.
S.
Population
(
winter
season)
0.000028
1.62E­
07
Northeast
region
0.000028
1.64E­
07
Midwest
region
0.000029
1.68E­
07
Southern
region
0.000027
1.54E­
07
Western
region
0.000030
1.75E­
07
Hispanics
0.000030
1.74E­
07
Non­
hispanic
whites
0.000028
1.63E­
07
Non­
hispanic
blacks
0.000026
1.52E­
07
Non­
hisp/
non­
white/
non­
black
0.000033
1.94E­
07
All
infants
(<
1
year)
0.000056
3.22E­
07
Nursing
infants
0.000027
1.55E­
07
DRAFT
 
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and
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Trifluralin
Dietary
Exposure
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PC
Code:
036101
Page:
63
of
68
Non­
nursing
infants
0.000066
3.86E­
07
Children
1­
6
yrs
0.000061
3.56E­
07
Children
7­
12
yrs
0.000036
2.12E­
07
Females
13­
19
(
not
preg
or
nursing)
0.000022
1.25E­
07
Females
20+
(
not
preg
or
nursing)
0.000023
1.32E­
07
Females
13­
50
yrs
0.000024
1.39E­
07
Females
13+
(
preg/
not
nursing)
0.000024
1.41E­
07
Females
13+
(
nursing)
0.000031
1.82E­
07
Males
13­
19
yrs
0.000025
1.45E­
07
Males
20+
yrs
0.000023
1.33E­
07
Seniors
55+
0.000023
1.34E­
07
Children
1­
2
yrs
0.000070
4.07E­
07
Children
3­
5
yrs
0.000059
3.41E­
07
Children
6­
12
yrs
0.000039
2.25E­
07
Youth
13­
19
yrs
0.000023
1.36E­
07
Adults
20­
49
yrs
0.000023
1.33E­
07
Adults
50+
yrs
0.000023
1.34E­
07
Females
13­
49
yrs
0.000022
1.30E­
07
­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

Attachment
7b.
Cancer
Result
Files
(
Lifeline)

PExp_
mean
PRisk_
mean
PExp_
95
PRisk_
95
PExp_
99
PRisk_
99
PExp_
99_
9
PRisk_
99_
9
1.94E­
05
1.13E­
07
2.75E­
05
1.59E­
07
3.16E­
05
1.83E­
07
4.02E­
05
2.33E­
07
Attachment
8.
Percent
Crop
Treated
from
BEAD
Screening
Level
Estimates
of
Agricultural
Uses
of
trifluralin
Sorted
Alphabetically
Pounds
of
Percent
Active
of
Crop
OBS
Crop
Ingredient
Treated
1
Alfalfa
500,000
<
2.5
2
Almonds
9,000
<
2.5
3
Apples
4,000
<
2.5
4
Apricots
(
CA
only)
<
500
5
Asparagus
20,000
25
6
Barley
90,000
5
7
Basil
(
CA
only)
<
500
8
Beans
(
CA
only)
10,000
9
Beans,
Green
70,000
35
10
Beans/
Peas,
Dry
300,000
11
Beans/
Peas,
Vegetable
200,000
12
Beets
(
CA
only)
<
500
DRAFT
 
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of
68
13
Broccoli
8,000
10
14
Broccoli,
Chinese
(
CA
only)
<
500
15
Brussels
Sprouts
(
CA
only)
<
500
16
Cabbage
30,000
45
17
Canola
&
Rapeseed
200,000
18
Cantaloupes
10,000
15
19
Carrots
50,000
55
20
Cauliflower
3,000
10
21
Celery
1,000
10
22
Cherries
(
CA
only)
<
500
23
Chicory
(
CA
only)
1,000
24
Chinese
greens
(
CA
only)
<
500
25
Clover
(
CA
only)
4,000
26
Collards
3,000
35
27
Corn
50,000
<
2.5
28
Cotton
5,000,000
45
29
Cucumbers
3,000
5
30
Dry
Beans
300,000
30
31
Dry
Peas
20,000
15
32
Durum
Wheat
600,000
35
33
Eggplant
(
CA
only)
<
500
34
Eggplant,
Oriental
(
CA
only)
<
500
35
Endive
(
Escarole)
(
CA
only)
<
500
36
Fennel
(
CA
only)
<
500
37
Flax
40,000
38
Garlic
(
CA
only)
<
500
39
Grapefruit
2,000
40
Grapes
20,000
<
2.5
41
Grasses,
Bermuda
(
CA
only)
30,000
42
Grasses,
Bermuda,
Forage
(
CA
only)
10,000
43
Greens,
Mustard
2,000
25
44
Greens,
Turnip
2,000
30
45
Hay,
Other
1,000
46
Honeydew
1,000
5
47
Hops
1,000
5
48
Kale
1,000
25
49
Kiwifruit
(
CA
only)
<
500
50
Kohlrabi
(
CA
only)
<
500
51
LEGUME
(
FORAGE
­
FODDER)
(
CA
only)<
500
52
Leeks
(
CA
only)
<
500
53
Lemons
2,000
5
54
Lettuce
1,000
<
2.5
55
Limes
(
CA
only)
<
500
56
Melons
30,000
57
Mint
2,000
<
2.5
58
Mustard
(
CA
only)
<
500
59
Nectarines
(
CA
only)
1,000
60
Oats
(
CA
only)
<
500
61
Okra
<
500
20
62
Olives
(
CA
only)
<
500
DRAFT
 
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and
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Material
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Dietary
Exposure
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Page:
65
of
68
63
Onions
2,000
<
2.5
64
Oranges
4,000
<
2.5
65
Other
Spring
Wheat
400,000
5
66
Pasture
&
Rangeland
5,000
67
Peaches
1,000
<
2.5
68
Peanuts
60,000
10
69
Pears
<
500
<
2.5
70
Peas,
Green
40,000
30
71
Pecans
3,000
<
2.5
72
Pepper,
Spice
(
CA
only)
<
500
73
Peppers
20,000
25
74
Pimiento
type
sweet
pepper
(
CA
only<
500
75
Pistachios
(
CA
only)
<
500
76
Potatoes
30,000
5
77
Prunes
&
Plums
<
500
<
2.5
78
Pumpkins
2,000
5
79
Radish,
Chinese
(
CA
only)
<
500
80
Radishes
<
500
10
81
Rice
5,000
82
Safflower
50,000
60
83
Sorghum
50,000
<
2.5
84
Soybeans
8,200,000
15
85
Spinach
2,000
10
86
Squash
2,000
5
87
Strawberries
(
CA
only)
<
500
88
Sudangrass
(
CA
only)
<
500
89
Sugar
Beets
30,000
5
90
Sugarcane
200,000
10
91
Sunflowers
800,000
30
92
Sweet
Corn
<
500
93
Sweet
Potatoes
(
CA
only)
3,000
94
Tangelos
(
CA
only)
1,000
95
Tangerines
(
CA
only)
<
500
96
Tobacco
1,000
97
Tomatoes
100,000
50
98
Turnips
(
CA
only)
<
500
99
Walnuts
1,000
<
2.5
100
Watermelons
20,000
15
101
Wheat
500,000
___________________________________________________________________________

All
numbers
rounded.
'<
500'
indicates
less
than
500
pounds
of
active
ingredient.
'<
2.5'
indicates
less
than
2.5
percent
of
crop
is
treated.
'(
CA
only)'
indicates
information
was
available
only
for
California.
Use
of
trifluralin
may
have
occurred
in
other
states.
DRAFT
 
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and
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Material
Trifluralin
Dietary
Exposure
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DP
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PC
Code:
036101
Page:
66
of
68
Appendix
1:
Residues
data
for
alfalfa
and
carrots
Alfalfa
0.05
0.06
0.19
0.10
0.20
0.42
0.15
0.31
1.44
0.86
0.04
0.05
0.06
0.16
0.01
0.01
0.77
0.60
0.01
0.01
0.48
0.07
0.08
0.05
0.03
0.02
0.21
0.09
0.05
0.07
2.21
1.84
0.03
0.03
0.34
0.47
0.08
0.06
0.54
1.16
CARROT
0.21
0.21
0.21
0.18
0.17
0.15
0.14
0.13
0.11
0.11
0.11
0.1
0.093
0.091
0.091
0.089
0.086
0.085
0.081
0.077
0.075
0.072
0.072
0.071
0.071
0.071
0.069
0.068
0.068
0.065
0.065
0.064
0.063
0.063
0.061
0.056
0.055
0.055
0.054
0.051
0.051
0.05
0.05
0.049
0.048
0.048
0.046
0.046
0.046
0.045
0.044
0.043
0.041
0.04
0.04
0.039
0.039
0.039
0.039
0.038
0.037
0.037
0.036
0.036
0.036
0.036
0.036
0.036
0.036
0.035
0.035
0.033
0.032
0.032
0.032
0.031
0.031
0.031
0.03
0.029
0.029
0.029
0.029
0.029
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.027
0.026
0.026
0.026
0.026
0.026
0.025
0.025
0.024
0.024
0.024
0.024
0.023
0.023
0.023
0.022
0.022
0.022
0.021
0.021
0.02
0.02
0.02
0.019
0.019
0.019
0.019
0.019
0.018
0.018
0.018
0.018
0.017
0.017
0.017
0.017
0.016
0.016
0.015
0.015
0.015
0.015
0.015
0.014
0.014
0.014
0.014
0.014
0.014
0.014
0.014
0.013
0.013
0.013
0.012
0.012
0.012
0.012
0.011
0.01
0.01
0.0099
0.0095
0.0095
0.0094
0.009
0.0087
0.0085
0.0084
0.0084
0.0082
0.0081
0.0078
0.0077
0.0077
0.0075
0.0075
0.0075
0.0074
0.0071
0.0067
0.0066
0.0065
0.0061
0.0061
0.006
0.0058
0.0058
0.0057
0.0057
0.0056
0.0054
0.0052
0.0052
0.0049
0.0048
0.0047
0.0046
0.0046
0.0044
0.0043
0.0041
0.0041
0.004
0.0039
0.0038
0.0037
0.0037
0.0037
0.0037
0.0037
0.0036
0.0036
0.0036
0.0035
0.0035
0.0034
0.0034
0.0034
0.0034
0.0034
0.0033
0.0032
0.0032
0.0032
0.0032
0.0031
0.0031
0.003
0.003
0.003
0.0029
0.0029
0.0029
0.0029
0.0028
0.0028
0.0028
0.0027
0.0027
0.0027
0.0025
0.0025
0.0024
0.0024
0.0024
0.0024
0.0023
0.0023
0.0022
DRAFT
 
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Code:
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Page:
67
of
68
0.0022
0.0022
0.0021
0.0021
0.0021
0.0021
0.0021
0.0021
0.002
0.002
0.002
0.002
0.0019
0.0019
0.0018
0.0018
0.0018
0.0018
0.0016
0.0016
0.0016
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.001
0.24
0.2
0.19
0.18
0.15
0.13
0.11
0.11
0.11
0.11
0.1
0.099
0.094
0.086
0.085
0.083
0.081
0.08
0.077
0.077
0.072
0.071
0.07
0.069
0.069
0.069
0.068
0.068
0.066
0.065
0.065
0.064
0.064
0.063
0.062
0.061
0.061
0.06
0.06
0.059
0.059
0.059
0.059
0.057
0.057
0.054
0.054
0.053
0.051
0.051
0.051
0.05
0.05
0.05
0.049
0.049
0.049
0.048
0.048
0.048
0.047
0.045
0.045
0.045
0.044
0.044
0.043
0.043
0.043
0.042
0.042
0.042
0.041
0.04
0.04
0.04
0.04
0.04
0.039
0.038
0.038
0.037
0.037
0.037
0.037
0.037
0.036
0.036
0.036
0.036
0.036
0.036
0.035
0.035
0.035
0.034
0.034
0.033
0.033
0.033
0.033
0.033
0.033
0.032
0.032
0.032
0.031
0.031
0.031
0.031
0.03
0.03
0.03
0.029
0.029
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.028
0.027
0.027
0.027
0.027
0.027
0.027
0.027
0.026
0.026
0.026
0.026
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0.0099
0.0097
0.0092
0.0092
DRAFT
 
Confidential,
Internal,
and
Deliberative
Material
Trifluralin
Dietary
Exposure
Assessment
DP
Barcode:
D296628
PC
Code:
036101
Page:
68
of
68
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