34 BULLETIN 1313, U. S. DEPARTMENT OF AGRICULTURE 



EFFECT OF FUMIGATION ON MILLED AND BAKED PRODUCTS 



The results of the milling and baking tests on wheat and rye treated 

 with various fumigants are given in Tables 10, 11, 12, and 13. 



Table 12. — Results of milling tests with rye exposed to fumigants 



Sample 

 No. 



10073 

 10074 



10075 



10076 

 10077 

 10078 



10079 

 10080 

 10081 



10082 



Fumigant 



Untreated 



fM ethyl formate 



\Ethyl bromide 



! Ethylene bromide 

 Carbon tetrachloride. 

 Ethyl formate 

 Ethyl bromide 



Untreated 



—.do 



fEthylene bromide 



(Carbon tetrachloride. 



Untreated 



f Ethyl formate 



(Ethyl bromide 



[Ethyl bromide 



■(Carbon disulphide. .. 

 ICarbon tetrachloride. 



Concen- 

 tration 

 of 

 fumigant 



Lbs. per 

 1,000 

 cu.ft. 



4.0 

 11.2 



8.0 

 12.0 



8.8 

 18.5 



12.0 



6.4 

 13.6 

 4.5 

 2.2 

 10.0 



Odor of f umi gant 

 on grain 



Natural. 

 f Do. 



\ Do. 



I Do. 



Do. 

 Do. 



None. 



Natural. 



Do. 



Do. 



Table 13. — Results of baking tests with flour from fumigated rye- 



Sample 

 No. 



Fumigant 



Concen 

 tration of 

 f umi gant 



Absorp- 

 tion 



Volume 

 of loaf 



Weight 

 of loaf 



Color 

 of loaf 



Texture 

 of loaf 



10073 

 10074 



10075 



10076 



10077 

 10078 



10079 



10080 



10081 



10082 



Untreated 



/Methyl formate 



(Ethyl bromide 



fEthylene bromide 



(Carbon tetrachloride . 



/Ethylformate. 



(Ethyl bromide 



Untreated 



.—do. 



/Ethylene bromide 



(Carbon tetrachloride . 



Untreated 



(Ethyl formate 



\E thy 1 bromide 



(Ethylene bromide 



•{ Carbon disulphide _ _ . 

 I Carbon tetrachloride . 



Lbs. per 

 l,000cu.ft 



4.00 

 11.20 



8.00 

 12.00 



8.80 

 18.50 



8.00 

 12.00 



6.40 

 13.60 

 4.50 

 2.20 

 10.00 



Per cent 

 51.6 



61.8 

 51.5 



51.8 



51.8 

 51.8 



51.8 



52.1 



52.1 



51.8 



Cc. 

 1,630 



1,720 

 1,800 



1,740 



1,710 

 1,730 



1,730 



1,760 



1,710 



1,730 



Grams 

 462 



483 

 483 



485 



484 



479 



73.0 

 74.0 



75.5 



73.0 



70.8 

 71.5 



75.0 



72.5 



73.0 



70.8 



90.3 

 91.8 



90.3 



89.3 

 89.5 



91.0 



90.5 



89.5 



87.5 



»In all the tests the crumb of the loaf was gray. No odor of the fumigant was detected in samples 

 10074, 10076, 10081, or 10082. A slight odor of the fumigant in the dough, but none in the loaf, either 

 hot or cold, was detected in samples 10075 and 10079. 



Tetrachloro ethane and monochlorobenzene gave a disagreeable 

 odor to the flour and bran and other by-products. This disagreeable 

 odor in the flour was carried through to the finished loaf. Ethyl 

 bromide, ethylene bromide, carbon tetrachloride, and ethyl formate 

 left very little or no odor in the flour. If present in the flour, it 

 was completely volatilized during baking, giving a loaf free from 

 foreign odor. The commercial grades of ethyl acetate, both the 

 85 per cent and the 99 per cent, left a noticeable odor in the grain, 

 bran, shorts, and flour; this odor appeared even in the hot loaf. The 



