ABSORPTION OF HYDROCYANIC ACID. 9 
Table 2. — Hydrocyanic acid in fruits and vegetables after fumigation — Continued. 
Sodium cyanide. 
Tem- 
pera- 
ture. 
Rela- 
tive 
humid- 
ity. 
Period 
after 
fumi- 
gation. 
Hydrocyanic acid in- 
Product. 
NAP 
Vac. 
Whole 
fruit. 
Rind. 
Flesh. 
Sapodilla: 
Eipe 
Oz. per 
100 
cu.ft. 
Oz. per 
100 
cu.ft. 
4 
4 
4 
4 
4 
4 
4 
4 
4 
\ 
i 
4 
4 
4 
i" 

°F. 
76.5 
76.5 
76.5 
76.5 
73.5 
73.5 
73.5 
73.5 
75.5 
75.5 
75.5 
75.5 
75.5 
75.5 
75.5 
75.5 
64 
64 
74 
74 
74 
74 
64 
64 
67 
67 
67 
67 
47 
47 
47 
70 
70 
70 
65 
65 
72 
72 
68 
68 
79 
79 
70 
70 
70 
70 
40 
40 
40 
40 
89 
89 
89 
89 
89 
89 
89 
89 
43 
43 
23 
23 
23 
23 
42 
42 
53 
53 
53 
53 

Da vs. 
' 
1 

1 

1 

1 


1 
1 


1 
1 
1 
2 

1 

1 



1 

1 

1 
3 

1 
3 
1 

1 

1 

1 
Parts 
per 
million. 
53 
53 
54 
51 
34 
25 
55 
30 
M 
51 
120 
89 
7* 
2 
2 
92 
92 
92 
120 
110 
Parts 
per 
viillion. 
550 
110 
450 
50 
130 
110 
94 
55 
Parts 
per 
million. 
120 
Do 
34 
Do 
4 
4 
110 
Do 
15 
Squash: 
Ripe 
51 
Do 
15 
Do 
4 
4 
36 
Do 
29 
Strawberries: 
Do 
Do 
Do 
Do...: 
4 
4 
4 
4 
Do 
Do 
Do 
Tangerines: 
Do 
Do 
400 
85 
430 
98 
59 
Do 
23 
Do 
I 
.54 
Do 
Tomatoes: 
16 
Do 
74' 
28 
56 
14 
Do 
17 
23 
Do 
Do 
4 
4 
If 
H 
n 
ii 
if 
12 
9 
Do. 
Do 
Do 
Do 
Do 
Turnips: 
Good 
44 
44 
33 
33 
34 
34 
66 
66 
Do 
Do 
Do 
Do 
4 
4 
120 
45 
340 
99 
5 
4 
53 
31 
120 
Do 
43 
"ft atermelon: 
Fresh 
Do 
4 
None. 
None. 
2 Sample cut and allowed to stand overnight before analysis. 
9 Sample stored at 70° F. 
All the fumigated fruits and vegetables absorbed some hydrocyanic 
acid, but the quantities absorbed differed widely for different prod- 
ucts. In general, 'the hard-skinned products, such as apples, oranges, 
lemons, watermelons, and grapefruit, had comparatively little of the 
gas in the flesh or edible parts. On the other hand, fruits and vege- 
tables of a succulent nature or containing much chlorophyll absorbed 
larger quantities. Of course, in many cases these products are cooked 
before eating, so that most of the hydrocyanic acid, if not all, would 
have been driven off before they were eaten. 
The physical effects on the products treated at the rate of 4 ounces 
of sodium cyanide per 100 cubic feet are noted in Table 3. 
