Effects of Physical and Chemical Conditions on the Detoxification of Antimycin

Abstract

Abstract Laboratory studies using both fish and yeast assays were made to determine the effects of various physical and chemical conditions on the toxicity and stability of antimycin. Chemical studies determined that pH is the most important factor. Half-lives of antimycin for pH's of 4.5 to 11.0 varied from over seven hours to six minutes. Alkalinity and hardness were of no significance. Sorption on Lake Mendota, Wisconsin sediments was negligible up to suspended solids concentrations of 1.5%. The half-life in sunlight of antimycin in distilled water was less than 10 minutes; at 200 foot candles about the same as in darkness. Mortality time for fish increased by approximately a factor of three for 4 C compared to 24 C. Use of ethanol as an anti-freeze for winter use was satisfactory.