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§ 180.572 Bifenazate; tolerance for residues.
(a) General. (1) Tolerances are established for residues of bifenazate (1-methylethyl 2-(4-methoxy[1,1′-biphenyl]-3-yl)hydrazinecarboxylate) including its metabolites and degradates, in or on the commodities listed in the following table. Compliance with the tolerance levels specified are to be determined by measuring only the sum of bifenazate and its metabolite, diazinecarboxylic acid, 2-(4-methoxy-[1,1′-biphenyl]-3-yl), 1-methylethyl ester, (calculated as the stoichiometric equivalent of bifenazate) in or on the following food commodities:
| Commodity | Parts per million |
|---|---|
| Acerola | 0.90 |
| Almond, hulls | 15 |
| Apple, wet pomace | 1.2 |
| Atemoya | 1.6 |
| Avocado | 7.0 |
| Bean, dry seed | 0.60 |
| Berry, low-growing subgroup 13-07G | 1.5 |
| Biriba | 1.6 |
| Black sapote | 7.0 |
| Caneberry subgroup 13-07A | 5.0 |
| Canistel | 7.0 |
| Cattle, fat | 0.10 |
| Cherimoya | 1.6 |
| Cotton, gin byproducts | 35 |
| Cotton, undelinted seed | 0.75 |
| Custard apple | 1.6 |
| Feijoa | 0.90 |
| Fruit, pome, group 11-10 | 0.7 |
| Fruit, small, vine climbing subgroup 13-07F, except fuzzy kiwifruit | 1.0 |
| Fruit, stone, group 12, except plum | 2.5 |
| Goat, fat | 0.10 |
| Grape | 0.75 |
| Grape, raisin | 1.2 |
| Guava | 0.9 |
| Herb, subgroup 19A, except chervil and chive | 300 |
| Hog, fat | 0.10 |
| Hop, dried cones | 15 |
| Horse, fat | 0.10 |
| Jaboticaba | 0.90 |
| Ilama | 1.6 |
| Longan | 5.0 |
| Lychee | 5.0 |
| Mango | 7.0 |
| Nut, tree, group 14 | 0.20 |
| Okra | 2.0 |
| Papaya | 7.0 |
| Passionfruit | 0.90 |
| Pea and bean, succulent shelled, subgroup 6B | 0.70 |
| Peppermint, tops | 25 |
| Pistachio | 0.20 |
| Plum | 0.20 |
| Pulasan | 5.0 |
| Rambutan | 5.0 |
| Sapodilla | 7.0 |
| Sapote, mamey | 7.0 |
| Sheep, fat | 0.10 |
| Soursop | 1.6 |
| Soybean, succulent shelled | 0.70 |
| Spanish lime | 5.0 |
| Spearmint, tops | 25 |
| Star apple | 7.0 |
| Starfruit | 0.90 |
| Strawberry | 1.5 |
| Sugar apple | 1.6 |
| Vegetable, cucurbit, group 9 | 0.75 |
| Vegetable, fruiting, group 8-10 | 4.0 |
| Vegetable, legume, edible-podded, subgroup 6A | 6.0 |
| Vegetable, tuberous and corm, subgroup 1C | 0.10 |
| Wax jambu | 0.90 |