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Introduction to popular science about fungicides

Fungicides are also known as biocides, bactericidal algaecides, microbicides, etc. They usually refer to chemical agents that can effectively control or kill microorganisms in the water system-bacteria, fungi and algae. Mainly divided into two kinds of agricultural fungicides and industrial fungicides.

Agricultural fungicides are a class of pesticides used to prevent and control plant diseases caused by various pathogenic microorganisms, generally referred to as fungicides. But internationally, it is usually used as a general term for the prevention and treatment of various pathogenic microorganisms. With the development of fungicides, subcategories such as bactericides, virucides, and algaecides have been distinguished.

According to the bactericidal mechanism, it can be divided into two categories: oxidizing bactericides and non-oxidizing bactericides. Oxidizing bactericides are usually strong oxidants, and they achieve bactericidal purposes mainly by oxidizing with metabolic enzymes in the bacteria. Commonly used oxidizing fungicides include chlorine, chlorine dioxide, bromine, ozone, hydrogen peroxide and so on. Non-oxidizing bactericides act on special parts of microorganisms in the form of toxicants, thereby destroying the cells or living bodies of microorganisms to achieve bactericidal effect. Common non-oxidizing bactericides are chlorophenols, isothiazolinones, and quaternary ammonium salts. Wait.

Fungicides are classified according to their sources. Except for agricultural antibiotics, which are biological fungicides, the main varieties are chemically synthesized fungicides. Fungicides are a class of agents used to prevent and control plant diseases. Any medicament that can kill pathogens or inhibit growth, but does not hinder the normal growth of plants, is collectively referred to as fungicides. Fungicides can be classified according to their mode of action, source of raw materials and chemical composition.