Oct. is, 1925 Ghloropicrin as a Fumigant for Cereal Products 751 
Table I .—Effect of chloropicrin on yeast activity , as indicated by the quantity of 
carbon dioxide evolved 
Aqueous chloro¬ 
picrin solution 
per 50 c. c. yeast 
suspension 
Chlo¬ 
ropic¬ 
rin 
Height of column of 
CO 2 , in millimeters 
Aqueous chloro¬ 
picrin solution 
per 50 c. c. yeast 
suspension 
Chlo¬ 
ropic¬ 
rin 
Height of column of 
CO 2 , in millimeters 
1 hour 
2 hours 
3 hours 
4 hours 
5 hours 
1 hour 
2 hours 
3 hours 
4 hours 
5 hours 
C. c. 
Mgms. 
C. c. 
Mgms. 
Control 
93 
225 
338 
425 
1.50_ 
2.475 
30 
66 
93 
133 
_ 
0 1 
0.165 
65 
160 
260 
367 
2.00 _ 
3.300 
18 
41 
58 
72 
25 
.412 
62 
150 
232 
327 
3.00_ 
4.950 
5 
10 
15 
19 
40 
50 
825 
54 
140 
230 
327 
5.00_ 
8.250 
0 
0 
0 
0 
75 
1 237 
51 
140 
210 
279 
10.00_ 
16. 500 
0 
0 
0 
0 
1.00 _ 
1.650 
37 
80 
152 
203 
Table II .—Effect of aqueous carbon tetrachloride-chloropicrin solution on yeast 
activity , as indicated by the quantity of carbon dioxide evolved 
Aqueous carbon 
tetrachloride- 
chloropicrin 
solution per 50 
c. c. yeast sus¬ 
pension 
C. c. 
Control_ 
0.2 _ 
.5.. 
1.0 _ 
2.0 .. 
3.0_ 
Height of column of CO 2 , in 
millimeters 
1 
2 
3 
4 
5 
hour 
hours 
hours 
hours 
hours 
95 
240 
377 
480 
70 
185 
315 
402 
55 
155 
266 
385 
50 
145 
226 
296 
42 
124 
232 
355 
35 
100 
160 
218 
Aqueous carbon 
tetrachloride- 
chloropicrin 
solution per 50 
c. c. yeast sus¬ 
pension 
4.0. 
5.0. 
7.0. 
9.0. 
12 . 0 . 
15.0. 
Height of column of CO 2 , in 
millimeters 
1 
2 
3 
4 
5 
hour 
hours 
hours 
hours 
hours 
28 
62 
87 
100 
5 
30 
58 
70 
83 
0 
4 
10 
13 
25 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
0 
Tables I and II show the retarding effect of chloropicrin on yeast 
activity in all the concentrations used. An aqueous solution of car¬ 
bon tetrachloride had no effect in decreasing the rate of fermentation, 
hence the retardation and complete inactivation of the enzyme in 
the case of aqueous carbon tetrachloride-chloropicrin solution was 
apparently due to the chloropicrin alone. The lesser toxicity of 
these solutions may be ascribed to a smaller quantity of chloropicrin 
in the water layer when used with carbon tetrachloride as compared 
with a saturated solution of chloropicrin alone. In the cases in 
which aqueous chloropicrin solutions were used, 5 c. c. (8.25 mgms. 
of chloropicrin) was sufficient to completely stop yeast activity in 
50 c. c. of a 3 per cent yeast suspension. When aqueous carbon 
tetrachloride solutions were used it required 9 c. c. to effect this 
result. 
EFFECT OF CHLOROPICRIN ON GLUTEN 
As the literature contained no information concerning the effects 
of chloropicrin on the proteins of flour, a series of experiments was 
carried out to determine some of these effects. (Results in Table 
III.) For purposes of comparison, glutens were prepared from an 
untreated flour following the methods of the A. O. A. C. (1, p. 189). 
These glutens were normal in every respect. 
