Table 3. Residual characteristics of isoprothiolane depending on cooking methods

Cooking method		Brown rice		Polished rice
Cooking method		Residue level (mg/kg) Mean±SD¹⁾	% loss²⁾	Residue level (mg/kg) Mean±SD	% loss
Initial concentration		17.03±0.66^a	-	1.67±0.03^a	-
After washing³⁾		4.83±0.03^b	71.6^c	0.20±0.00^b	87.8^c
Soaking (30 min)	Pressure cooker	2.82±0.03^d	83.5^a	0.07±0.00^d	95.8^a
Soaking (30 min)	Electric cooker	2.83±0.02^d	83.4^a	0.07±0.00^d	95.8^a
Non-soaking	Pressure cooker	3.67±0.04^c	78.4^b	0.10±0.00^c	94.0^b
Non-soaking	Electric cooker	3.66±0.03^c	78.5^b	0.10±0.00^c	94.2^b

Mean of triplication concentration±standard deviation.
[(Raw product residue – After processing residue) / Raw product residue] × 100.
After washing method C (wash 6 times with vigorous rubbing during the 2nd and 3rd wash with 7-fold water of 40°C).
Different superscript letters indicate statistical significance (p<0.05).