Aerial spraying of chlorpyrifos (structure below) on almond orchards resulted in the contamination of a small lake popular with young anglers in the Central Valley of California. You want to determine how rapidly the chlorpyrifos would dissipate due to hydrolysis. Macalady and Wolfe (J. Agric. Food Chem. 1983, 31, 1139-1147) reported that between pH 1 and 7, chlorpyrifos hydrolysis exhibited pH-independent pseudo-first-order kinetics with a reaction rate constant of 6.2106min1 at 25C. Assuming the lake water is pH6.5 and 25C, estimate how long in days that it would take for 99% of the chlorpyrifos to hydrolyze. 1