During the 3 years of testing, three to seven cages, each containing about 50 

 adult Drosophila melanogaster Meigen, were placed in each cellar for each treatment. 

 In the 1965 and 1966 tests, three cages of 20 adult dried- fruit beetles, Carpophilus 

 hemipterus (Linnaeus), were also used. In the 1966 test, three cages of adult 

 pineapple beetles, Urophorus humeralis (Fabricius) were added to each test. All the 

 insects used in the cage tests were reared in the laboratory from populations that had 

 been fie Id- collected the previous year. 



Immediately after the vapor generator was turned off, caged insects were 

 removed from the treated area and brought to the laboratory. Mortality counts were 

 made on the drosophila about 1 hour after the test. The dried- fruit beetles and 

 pineapple beetles were placed in a petri dish with a little food. Mortality counts were 

 made 12 hours after the test. 



The third method of evaluation was by chemical analysis of vapor samples. Air 

 samples were taken with a unit devised by the U.S. Public Health Service at Savannah, 

 Ga. !_/ The unit consists of two medium- sized scrubber impingers attached in tandem 

 to a vacuum pump equipped with a regulating valve, a vacuum gage, and a gas meter. 

 Samples collected in the water- filled impingers were taken immediately to the 

 laboratory, where the dichlorvos was extracted from the water by the addition of 

 methylene chloride. Samples were refrigerated until shipped for analysis. The 

 samples were analyzed either by the Shell Agricultural Research Center at Salida, 

 Calif. , or by Morse Laboratories at Sacramento, Calif. One air sample was taken 

 before each treatment, one or more immediately after the generator had stopped 

 operating, and occasionally another sample 24 hours after the application. 



Samples of wine were analyzed for dichlorvos residues by the Shell Chemical 

 Company Product Development Center, Princeton, N.J. Flavor tests were made by 

 the Department of Food Science and Technology, Oregon State University, Corvallis. 

 Some of the samples of tokay and sherry wines had been stored in closed wine tanks 

 through 15- vapor generator treatments. Other samples of the same two types of 

 wine had been exposed for 3 hours in open beakers 15 feet in front of the operating 

 vapor generator. 



7/ See footnote 3. 



