ABSORPTION OF HYDROCYANIC ACID. 7 
Table 2. — Hydrocyanic acid in f raits and vegetables after fumigation — Continued. 
Product. 
'■ Oz. per Oz. per 
ji>gerplanr: 
Ripe t 
Do 
Do 
Do 
Grapes (Worden variety): 
Ripe 
Do 
Do 
Do 
Grapefruit: 
Ripe 
Do 
Do 
Do 
Do 
Do 
Do 
_-em oris: 
Ripe 
Do 
Do 
Overripe 
Do 
Do 
Do 
Ripe 
Do 
Do 
Do 
Lettuce: 
Damp 
Do 
Fairly dry 
Do 
Do 
Do 
Mameyea (Lucuma mammosa): 
G r een 
Do 
Green (soft) 
Do 
Mammee apple (Mammea americana): 
Ripe 
Mango {Manqifera indica): 
Green (soft) 
Do 
Green (firm) 
Do 
Muskmelon: ' 
Ripe 
Do 
Do 
Do 
Onions: 
Good 
Do 
Prime 
Do 
Do 
Do 
Oranges (Cuban) (Florida): 3 
Good 
Prime 
Ripe 
Do 
Do 
Nearly ripe 
Do 
Do 
Do 
Ripe 
Do 
Do 
Do 
100 
cu.ft. 
100 
cu.ft. 
4 
4 
64 
75 
75 
73.5 
73.5 
73.5 
73.5 
64 
75 
75 
73 
73 
73 
73 
77.5 
78 
78 
78 
78 
79 
79 
79 
79 
64 
64 
78 
78 
78 
78 
Rela- 
tive 
humid- 
ity. 
64 
75 
75 
73 
73 
73 
73 
74.5 
74.5 
74.5 
74.5 
Period 
after 
fumi- 
gation. 
Hvdrccvanic acid in — 
Whole 
fruit. 
55 I 
58 | 
58 
58 ! 
58 
Parts 
Daps 
Flesh. 
Parts Parts 
per per per 
million, million, million. 
j • 50 54 
1 44 I 61 
! 37 , 43 
1 42 42 
430 
230 
420 
130 

2 
20 
7 
1 
n 
n 

62 
2 
l 

50 
12 

62 
2 
1 
35 
i 
? 
41 
120 
88 
n 


230 
21 
n 

220 
22 
i 
160 
14 
i 

120 
9 
n 

290 
11 


350 
10 
l 
no 
120 
17 
l 

11 

390 
270 
270 
n 
n 
i 
49 
200 
o 
i 
41 

48 
Trace. 
i 
23 
o 

54 
4 
l 
11 
None. 

150 
20 

140 
76 
1 
64 
16 

140 
32 
1 
80 
17 

68 
22 
1 
54 
28 

63 
5 
1 
70 
21 
n 
29 
20 
Trace. 
None. 
Trace. 
None. 

n 
i 

l 
5 
None. 
None. 
5- 
None. 
None. 
? 
39 
29 
12 i 
n 

n 

240 
11 
a 
240 
7 
i 
110 
11 
i 
100 
11 


110 
3 

; 
100 , 
3 
1 
94 
4 
1 

87 
4 
! Fumigated at Key West, Fla. 
