754 
Joumal o f Agricultural Research 
Vol. XXXI, No. 8 
fore, must be due to the presence of the chloropicrin in the flour. 
A section of the bread baked from this flour is shown in Figure 3, 
No. 2. 
Table IV. — Baking tests on chloropicrin-treated flours, series of July 13, 1923 
{Control. 
\Same flour Aug. 15, 1923. 
{Treated with chloropicrin and aerated. 
ISame flour, Aug. 15, 1923.. 
{Treated with chloropicrin and aerated to less degree than No. 2' 
\Same flour, Aug. 15, 1923. 
{Treated with chloropicrin and aerated to less degree than No.*3 
\Same flour, Aug. 15,1923. 
10 c. c. aqueous chloropicrin added to the dough. 
20 c. c. aqueous chloropicrin added to the dough.” 
7 | 30 c. c. aqueous chloropicrin added to the dough.. 
8 Treated with chloropicrin and insufficiently aerated......'.’.”’ 
1,750 
1,520 
1,440 
1,590 
Fl '>- 3 —Baking tests on series of July 13, 1923: No. 1, control flour; Nos. 2, 3, 4, 8, chloropicrin- 
treated flours, arranged in order of degree of aeration, No. 2 having been subjected to the most 
aeration; Nos. S, 6, 7 c. c. doughs treated with 10, 20, and 30 c. c. of aqueous chloropicrin 
solution, respectively 
Considerable difficulty, however, attended the removal of the 
chloropicrin from the flour, as is indicated by the following experi¬ 
ment. A sack of the control flour (about 2 kilograms) was sus¬ 
pended over an excess of liquid chloropicrin, ana removed after 
three weeks’ exposure to the vapors. This sack of flour was allowed 
to remain out of doors for 16 hours. A portion of this flour was 
placed in a Mason jar, which was then stoppered, and another 
portion was spread out in a thin layer and left exposed to the atmos¬ 
phere for 24 hours. At the end of the 24-hour period bread was 
prepared from portions of each of these flours. These breads 
are shown in Figure 3, Nos. 3 and 4, No. 3 being the one which was 
given the greater exposure. The bread prepared from both these 
flours was considerably inferior to that prepared from the control 
flour both as regards volume and texture. The flour which was 
given the greater chance to allow the chloropicrin to evaporate 
gave the more desirable loaf of bread. 
