14 
BULLETIN 1149, U. S. DEPARTMENT OF AGRICULTURE. 
The quantity of sodium cyanide used had a marked effect on the 
hydrocyanic acid absorbed by the product. This effect was noticeable 
after storage for 3 months. 
MISCELLANEOUS PRODUCTS. 
In the work of the Department of Agriculture it has at times seemed 
desirable to fumigate certain other material with hydrocyanic acid; 
These products have been analyzed, with a view of determining their 
safety for use after fumigation. The results are shown in Table 9. 
Table 9. — Residual hydrocyanic acid in miscellaneous products after fumigation. 
Product. 
Period 
after 
fumiga- 
tion. 
Sodium Ex- 
cyanide, posure. 
Beans, Brazilian 
Beans, Dwarf — 
Cotton seed, Columbia: 
Whole seed 
Hulls 
Meats 
Whole seed 
Hulls 
Meats 
Cotton seed, Sea Island: 
Whole seed 
Hulls 
Meats 
Cotton seed, Trice: 
Whole seed 
HuUs 
Meats 
Whole seed 
Hulls 
Meats 
Cottonseed cake: 
Do 
Do 
Do 
Cowpeas, Groit 
Chestnuts: 
Whole 
Shells 
Meats 
Honey: 
Capped 
Uncapped 
Capped. 
Uncapped 
Oz. per 
Bays. 100 cu.ft. 
C 1 ) 1 
[ 
1 
2 
3 
2 
2 
•> 
1 

(<) 

( 4 ) 

(<) 

4 

4 
1 
4 
1 
4 
1 Several. 
* Vacuum fumigation by the method of Sasscer and Hawkins. 
3 Fumigation at normaratmospheric pressure. 
4 Unknown. 
Hours. 
If 
Pressure. 
Vac. 2 
Vac. 
Vac. 
Vac. 
Vac. 
Vac. 
Vac. 
Vac. 
Hydro- 
cyanic 
acid. 
Parts per 
million. 
Less than 
4. 
58 
110 
None. 
83 
140 
None. 
Vac. 
Vac. 150 
Vac. None. 
Vac. 
Vac. 
Vac. 
Vac. j 
Vac. | 
Vac. 
1 NAP- 
1 NAP 
1 I NAP 
1| j Vac. 
<*) (<) 
P {*) 
1 I NAP 
1 | NAP 
1 i NAP 
1 | NAP 
66 
140 
None. 
83 
150 
None. 
8 
6 
MO 
180 
130 
Trace. 
9 
None. 
The hulls of the cotton seed and the shells of the chestnut absorb 
a large quantity of hydrocyanic acid. Unfumigated cottonseed hulls 
showed the presence of no hydrocyanic acid. Checks on the chest- 
nuts were, not available, but it does not seem possible that they would 
naturally contain such a large quantity. Hard rinds on fruits and 
vegetables tended to prevent absorption of the gas. No explanation 
is offered for this difference in behavior. 
The absorption of hydrocyanic acid by uncapped honey was un- 
expectedly low. This was also surprising, in view of the fact that 
moist foods have a tendency to absorb the acid fairly rapidly. 
