DOTY C HEKICAL C 01 IPA NY. ( 2 1 ) 
Dor: and Boar brand nethyl bromide. . .Ed. 3, 23 po. Midland, llich. 
1939. 
This trade booklet sets forth the advantages of nethyl bro- 
mide as a fumigant and discusses methods of application under var- 
ious conditions. 
DOZISR, K. L. (22) 
Studios of control measures for sweetpotato weevil in Louisiana. 
Jour. Econ. Bit. 32: 315-318. 1939. 
Methyl bromide was the quickest acting and most effective 
fumigant tested for the control of Cylas formicarius elogantulus 
(Summers) in seed sveetpotatoes. A dosage of 5 cc. to 50 cubic 
feot gave complete kill of all stages in 12 hours at C8° F. 
DUDLEY, E. C. (23) 
Bromide content of fruits and vegetables following fumigation with 
methyl bromide. Indus, and Engin. Chen., Analyt. Ed. 11: 
259-261. 1939. 
In samples of 50 to 100 gm. the methyl bromide is converted 
to potassium bromide by 1 percent alcoholic potassium hydroxide. 
This is ignited three times at 500° C„ and extracted with hot water* 
A chromic acid solution is added, and the bromine liberated is 
aspirated into 10 percent potassium iodide. The liberated iodine 
is then titrated worth standard 0.01 H sodium thio sulfate. 
KILLER, J. W., HEAL, P. A., and SHYERS, P. P.. (24) 
Studies on foodstuffs fumigated with methyl bromide. U. S. Pub. 
Health Serv. Rpts. 55: 2251-2282. 1940. 
The amount of methyl bromide (determined as brcnine) absorbed 
by fruits and vegetables during fumigation was found to bo several 
times the normal bromide content. In most cases the fumigated ma- 
terial showed a drop in bromides after aeration. Dried fruits, 
fresh fruits, and vegetables absorbed minor quantities of the fumi- 
gant. The foodstuffs which absorb greater amounts of the fumigant 
include milled grains, cheese, .nuts, and nut meats. The adsorptivo 
capacity of milled grains is due primarily to their greater surface 
area, -while the oily and fatty food absorb large quantities of 
methyl bromide because of its solubility in fats. Rats and rabbits 
were fed on diets consisting entirely of fumigated foodstuffs, all 
of which contained more methyl bromide than is found in similar 
foodstuffs fumigated by methods approximating commercial procedures. 
The results indicate that it is unlikely that tl. all amount of 
methyl bromide or bromide residues on commercially ;'; tf 3d fresh 
vegetables and fruits, or 'ied fruits, is harmful be the con- 
sumer. A bibliography lists 87 references to methyl bromide, a 
large part of them on its toxicoloi 
dustai, g. g. STATE PLANTcS9ARl> 
■ The effects of temperature and ci als on choose mites. 
Ent. Soc. Ontario, Ann. Ppt. 63: 60-67. 1938. 
In experimental fumigation of chocs':- In an airtight room in 
