As noted above, and as seen in the following repeat slide, actual exposures may contain very significant levels of oxon residues.
In the study by Ralls et al., the oxon content of the diazinon residues represented 17% of the total residue. (Ralls, J. W., Gilmore, D. R., and Cortes, A. 1966. Fate of radioactive O,O-diethyl O-(2-iso-propyl-4-methylpyridmidin-6-yl) phosphorothioate on field-grown experimental crops. J. Agric. Food Chem. 14:387–392.