(a) General. (1) Tolerances are established for the residues of endothall, including its metabolites and degradates, in or on the commodities in the table, below. Compliance with the tolerance levels specified, below, is to be determined by measuring only endothall (7-oxabicylco [2.2.1] heptanes-2,3-dicarboxylic acid) and its mono-methyl ester. ------------------------------------------------------------------------
Parts per
Commodity million------------------------------------------------------------------------Apple....................................................... 0.05Apple, wet pomace........................................... 0.15Cotton, undelinted seed..................................... 0.1Fish........................................................ 0.1Hop, dried cones............................................ 0.1Potato...................................................... 0.1Rice, grain................................................. 0.05Rice, straw................................................. 0.05------------------------------------------------------------------------
(2) An interim tolerance of 0.2 parts per million is established for residues of the herbicide endothall (7 - oxabicyclo[2.2.1] heptane-2,3-dicarboxylic acid) in water, potable from use of its potassium, sodium, di-N, N-dimethylalkylamine, and mono-N-N,-dimethylalkylamine salts as algicides or herbicides to control aquatic plants in canals, lakes, ponds, and other potential sources of water, potable.
(b) Section 18 emergency exemptions. [Reserved]
(c) Tolerances with regional registrations. [Reserved]
(d) Indirect or inadvertent residues. Tolerances are established for the indirect or inadvertent combined residues of the herbicide, endothall (7 - oxabicyclo[2.2.1] heptane-2,3-dicarboxylic acid) in potable water from use of its potassium, sodium, di-N, N -dimethylalkylamine, and mono- N-N, -dimethylalkylamine salts as algicides or herbicides to control aquatic plants in canals, lakes, ponds, and other potable water sources that may lead to endothall residues in or on the following commodities: ------------------------------------------------------------------------
Parts per
Commodity million------------------------------------------------------------------------Almond, hulls.............................................. 15.0Animal feed, nongrass, group 18, forage.................... 4.0Animal feed, nongrass, group 18, hay....................... 10Apple, wet pomace.......................................... 0.15Beet, sugar, molasses...................................... 1.5Brassica, head and stem subgroup 5A........................ 0.1Brassica, leafy, subgroup 5B............................... 2.0Bushberry subgroup 13-07B.................................. 0.6Caneberry subgroup 13-07A.................................. 0.6Cattle, fat................................................ 0.01Cattle, kidney............................................. 0.20Cattle, liver.............................................. 0.10Cattle, meat............................................... 0.03Corn, field, grain......................................... 0.07Corn, pop, grain........................................... 0.07Corn, sweet, kernel plus cob with husks removed............ 0.3Citrus, dried pulp......................................... 0.1Egg........................................................ 0.05Feed commodities not otherwise listed...................... 10.0Food commodities not otherwise listed...................... 5.0Fruit, citrus group 10..................................... 0.05Fruit, pome, group 11...................................... 0.05Fruit, stone, group 12..................................... 0.3Goat, fat.................................................. 0.005Goat, kidney............................................... 0.15Goat, liver................................................ 0.05Goat, meat................................................. 0.015Grain, aspirated fractions................................. 35.0Grain cereal, forage, fodder and straw, group 16........... 10.0Grain, cereal, group 15, except corn....................... 4.0Grape...................................................... 1.0Grape, raisin.............................................. 5.0Grass, forage, fodder, and hay group 17, forage............ 3.5Grass, forage, fodder, and hay group 17, hay............... 18.0Herb and spice, group 19................................... 5.0Hog, fat................................................... 0.005Hog, kidney................................................ 0.10Hog, liver................................................. 0.05Hog, meat.................................................. 0.01Milk....................................................... 0.03Nut, tree, group 14........................................ 0.05Okra....................................................... 0.05Pea and bean, dried shelled, subgroup 6C................... 0.2
Pea and bean, succulent shelled, subgroup 6B............... 2.0Peppermint, tops........................................... 5.0Pistachio.................................................. 0.05Poultry, fat............................................... 0.015Poultry, liver............................................. 0.05Poultry, meat.............................................. 0.015Poultry, meat byproducts................................... 0.20Rice, hulls................................................ 8.0Sheep, fat................................................. 0.005Sheep, kidney.............................................. 0.15Sheep, liver............................................... 0.05Sheep, meat................................................ 0.015Soybean, hulls............................................. 0.5Soybean, seed.............................................. 0.2Spearmint, tops............................................ 5.0Tomato, paste.............................................. 0.1Tomato, puree.............................................. 0.1Vegetable, bulb, group 3-07................................ 0.5Vegetable, cucurbit, group 9............................... 1.5Vegetable, foliage of legume, group 7...................... 4.0Vegetable, fruiting, group 8............................... 0.05Vegetable, leafy, except brassica, group 4................. 2.0Vegetable, leaves of root and tuber, group 2............... 3.0Vegetable, legume, edible, podded, subgroup 6A............. 2.0Vegetable, root and tuber, group 1......................... 1.0Wheat, milled byproducts................................... 5.0------------------------------------------------------------------------ [41 FR 23717, June 11, 1976, as amended at 51 FR 4498, Feb. 5, 1986; 62 FR 49931, Sept. 24, 1997; 63 FR 42249, Aug. 7, 1998; 67 FR 35048, May 17, 2002; 71 FR 47106, Aug. 16, 2006; 71 FR 74816, Dec. 13, 2006; 72 FR 52018, Sept. 12, 2007; 74 FR 67097, Dec. 18, 2009; 78 FR 76566, Dec. 18, 2013]