34 BULLETIN 1313, U. S. DEPARTMENT OF AGRICULTURE 
EFFECT OF FUMIGATION ON MILLED AND BAKED PRODUCTS 
The results of the milling and baking tests on wheat and rye treated 
with various fumigants are given in Tables 10, 11, 12, and 13. 
TaBLE 12.—Results of milling tests with rye exposed to fumigants 
Concen- 
panel Fumigant tie aor of ears 
fumigant 
Lbs. per 
,000 
cu.ft. 
10073 Vnleateds seat os 75h - “Sree ee Natural 
ethyliormatel= = 2). = eae 4.0 
10074 Ee peoride se Seek SUMS Ss ee a 2 \ Do: 
vieneybromides = 2 = 2saee 8.0 
10075 ies tetrachloride: - 2 ee 12.0 \ Do 
Vitornmatet 425. oS eas 8.8 
10076 |\ thy] bromide__..._._............ 18.5 \ Do. 
1007 7al Untreated es S 2 hs a | a Se Do. 
10078 ai es Wee se | ee Do. 
yiene bromide.) _ =e as 8.8 as 
10079 Carbon tetrachloride_____________- 12.0 \N ore 
10080 Unbieated See Sees eee re 2 ee Natural 
yhiormatest2. -— aaeeme ee 6. 4 
10081 (EEE nes A IN Rn 8 13. 6 \ Do. 
Bthydibromides.- eee 4.5 
10082 |<Carbon disulphide________________ 22 Do. 
Carbon tetrachloride__-.-..._-___- 10. 0 
TABLE 13.—Results of baking tests with flour from fumigated rye! 
Concen- 
Sample . : Absorp- | Volume |} Weight Coler _| Texture 
No. Fumigant aes tion of loaf of loaf of loaf of loaf 
Lbs. per 
1,000cu.ft.| Per cent Ce Grams 
10073 Untrested as Se See eee Seal 51.5 1, 630 462 73.0 90. 8 
ethyl formatess sane : : 
10074 Bthyl bromide, =~ oso ene LS 20 485 74.0 90.3 
i thylene| promid ese=- sae 8. 00 
10075 {Carbon Cee oe soucatee e315], ¢1 800 488} 75.5| 91.8 
= thylformate:=2 ==. 8. 80 
10076 {Fingl Oe eee ee 51.8| 1,740 486 73.0 90.3 
LOOT UMERCALEG Ss So Sore es esc a ce 51.8 1,710 483 70. 8 89. 3 
10078 Fat Sa Besa es Bee gs ee ee, ee 51.8 1, 730 483 71.5 89. 5 
ylene DEOMId eae : 
10079 fearon tetrachionides==2————— 12. 00 \ 51.8 1,730 485 75. 0 91.0 
10080 Untreated SS TSDNOGRIID LE A / or tha a ea OR fe DEE oS 52. 1 1, 760 484 72. 5 90. 5 
thylfionmate: seo ee 6. 40 = 
10081 HEhiy | Deoiides eae 13. 60 52, 1 1, 710 479 73.0 89.5 
Ethylene bromide--___---------- 4.50 
10082 |4 Carbon disulphide-_-_________---- 2. 20 51.8 1, 730 485 70. 8 87.5 
| Carbon tetrachloride_-_-_-_----_--- 10. 00 
1In all the tests the crumb of the loaf was gray. No odor of the fumigant was detected in samples 
10074, 10076, 10081, or 10082. A slight odor ofthe fumigant in the dough, but none in the loaf, either 
hot or cold, was detected in samples 10075 and 10079. 
Tetrachloroethane and monochlorobenzene gave a disagreeable 
odor to the flour and bran and other by-products. This disagreeable 
odor in the flour was carried through to the finished loaf. Ethyl 
bromide, ethylene bromide, carbon tetrachloride, and ethyl formate 
left very little or no odor in the flour. If present im the flour, it 
was completely volatilized during baking, giving a loaf free from 
foreign odor. The commercial grades of ethyl acetate, both the 
85 per cent and the 99 per cent, left a noticeable odor in the grain, 
bran, shorts, and flour; this odor appeared even in the hot loaf. The 
