BULLETIN" 1307, U. S. DEPARTMENT OF AGRICULTURE 
Tasle 2. — 
Hydrocyanic acid in fumigated dried fruits 
Tempera- 
ture of 
fumigation 
Hydrocyanic acid present (parts 
per million) 
Product and condition for 
fumigation 
Begin- 
ning 
End 
Ini- 
tial 
Stored at about 70° F. 
for— 
Stored at about 40° F. 
for— 
1 
day 
7 
days 
30 
days 
90 
days 
1 
day 
7 
days 
30 
days 
90 
days 
Apples, dried 
o p 
81 
o F 
74 
Spread on paper.. 
33 
44 
11 
10 
11 
9 
7 
4 
55 
4 
22 
4 
11 
In original box (about 25 
pounds) — 
Top... 
4 
4 
3 
2 
4 
3 
Center ... 
Apricots, dried 
81 
74 
In 3-pound cloth sack 
24 

22 
15 
11 
5 
26 
18 
9 
In original 25-pound box- 
Top and center 
Dates.. .... .. 
85 
78 
"1 " 
44 
9 
9 
17 
6 
11 
9 
4 
2 
3 

3 
39 
11 
In unopened 12-pound box- 
Top .. 
Center. 
Figs _ 
80 
76 
Washed — 
88 
39 
8 
22 
9 

27 
39 
22 
11 
4 
31 
6 

27 
11 
17 
4 
7 
2 
4 

22 
28 
7 
22 
7 
11 
Pulled— 
In unopened 5-pound 
box- 
Top 
2 
Center 
9 


20 
6 
11 


5 
4 
4 
18 

18 
In unopened 20-pound 
box- 
Top.. 
Center.- -. 
Peaches, dried, in 3-pound cloth 
sack _ ... 
80 
70 
80 
75 
66 
75 

3 
27 
28 
9 
11 
9 
7 
Pears, dried, fumigated loose 
3 
In original 25-pound box- 
Outer layer 
7 
7 

31 

4 
3 
2 

4 
4 
1! 

Center 
Stones 
In 3-pound cloth sack . 
24 
11 
7 
2 
24 
27 
11 
4 
Stones 
Raisins . _ 
90 
83 
Seedless — 
11 
28 
26 
2 
2 
31 
18 
13 
22 
18 
3 
1 
11 
15 
13 
13 
18 
5 
16 
16 
7 
10 
2 
3 
2 



Poured out on paper 
Seeded Muscat— 
Tn unopened carton 
3 
3 
2 
11 
3 
4 
Carton and wrapper re- 
15 
16 
13 
Raspberries, black 
85 
78 
Fumigated in 3-pound cloth 
sack. ... . ... . . 
181 
132 
99 
99 
44 
44 
22 
28 
22 
22 
Fumigated loose 
132 
44 
44 
proportions of 1 : l\' 2 '-2; that is, for every avoirdupois ounce of 
sodium cyanide V/^ fluid ounces of sulphuric acid and 2 ounces of 
water are used. The dosage was one ounce of sodium cyanide for 
each 100 cubic feet of space and the time of exposure, w r as about 18 
hours. The temperature was noted at the beginning and at the end 
of the fumigation. 
At the end of the fumigation period the products were removed from 
the fumigating chamber, and the hydrocyanic acid which they con- 
tained was determined by the method outlined in Department 
Bulletin, 1 149, page 5. The first determination was made on the same 
day that the samples were removed from the chamber, but at least 
