Five seasonal vegetables from three growing sites in Hangzhou city, Zhejiang Province, were studied for the levels of four chlorobenzenes(CBs): o-dichlorobenzene (o-DCB), p-dichlorobenzene (p-DCB), m-dichlorobenzene (m-DCB), and 1,2,4-trichlorobenzene (1,2,4-TCB). Samples of each vegetable from each
Co(3)O(4) was synthesized with cabbage-like, plate-like and sphere-like morphologies. The effect of different morphologies on the degradation of 1,2,4-trichlorobenzene (1,2,4-TrCB) was evaluated, and the cabbage-like Co(3)O(4) exhibited the highest reactivity. The degradation of 1,2,4-TrCB on the