Registration
EPA:70299-18Pests
AlgaeAlternaria DiseasesAnthracnoseAphanomyces DiseaseBacteriaBacterial Leaf StreakBlack SpotBlightDecayDowny MildewErwinia DiseaseFrogeye Leaf SpotFungal DiseaseFungiGray Leaf SpotGray MoldLeaf SpotNorthern Corn Leaf BlightPlasmopara DiseasePowdery MildewPseudomonas DiseasesPythium DiseasesRhizoctonia DiseasesRoot RotRustScabScaleSmutThielaviopsis DiseasesWater MoldWhite MoldWiltXanthomonas Diseases
Sites
BenchesCanals /DitchesCanals/Ditches, DrainageCatch BasinsContainersConveyance DitchesCrops, UnspecifiedCutting ToolsDrainage SystemEquipment AreasEvaporative CondensersEvaporative CoolersFan BladesFlatsFlooded areaFloorsFountainsFruit, All TypesGreenhousesHumidifying SystemsIndoorsIrrigation Conveyance SystemIrrigation SystemIrrigation WaterLakes/PondsLateralsLivestock WaterMatsMist Irrigation SystemOrnamental, WaterfallsPitsPlastic SurfacesPonds, FirePools, OrnamentalPotsPoultryProcess WatersRecirculating Cooling Water SystemsRecycled Water SystemsReservoir, Non-Potable WaterSewage LagoonsSewage SystemSprinkler and Surface Irrigation SystemStorage AreasSwineTraysTrickle Irrigation SystemVegetablesWalkwaysWallsWater CollectorsWatering EquipmentWaterwaysWork Areas
Restrictions
Available for use in the following states
Available
Not available
Danger
Product safety
Protections
Early entry
Coveralls worn over long-sleeved shirt and pants, waterproof gloves and shoes plus socks.Personal Protection
Applicators and handlers must wear coveralls over long-sleeved shirt, long pants, and chemical resistant footwear plus socks. When mixing and loading wear a chemical resistant apron. For overhead exposure wear chemical-resistant headgear. Wear protective eyewear (goggles, face shield, or safety glasses) and chemical resistant gloves. When cleaning equipment wear a chemical resistant apron.Restricted Entry Interval
1 hour when applied via spraying to surfaces, equipment, structures and non-porous surfaces in enclosed glasshouses and greenhouses.Precautions
Should not be exposed to direct sunlight
Is not vulnerable to flame or sparks
May be stored in a damp place
Should not be stored in a warm place
May be frozen