756 Journal of Agricultural Research voi. xxxi, No. 8 
tion studies was milled into flour, and bread was made from the flour. 
A section of the bread baked from this flour from untreated wheat is 
designated No. 5 in Figure 4. In Table V and Figure 4 the reference 
numbers indicate wheats which were treated in different ways. 
Table V .—Baking tests on flours milled from treated wheats, series of August 15, 
1923 
No. 
Treatment 
Time 
to oven 
Volume 
Expans- 
imeter 
Minutes 
C.c. 
C.c. 
6 
Treated with chloropicrin vapor and aerated . 
270 
i,m 
900 
8 j 
Excess of chloropicrin vapor held 7 days. 
Treated with CS? vapors and held 16 hours 
. 300 
89.5 
240 
9 
24.5 
1.200 
700 
Fig. 4.—Baking tests on series of August 15, 1923. No. 1, control flour; Nos. 2, 3, 4, baked from 
portions of the same lots of flour as were used for the same numbers in the July 13 series; No. 5, 
control flour; Nos. 6, 7, 8, fumigated wheats given various degrees of aeration; No. 9, a CS 2 
treated flour 
Five thousand grams of the wheat was placed in a jar of 8-liter 
capacity and exposed to the vapors from 0.38 c., c. of chloropicrin. 
After a period of one week, the wheat was removed from the jar, put 
in a burlap bag, and hung in the mill. Sixteen hours later one-half 
of it was milled into flour, and on the following day bread was baked 
from this flour. This bread was inferior to that prepared from flour 
milled from untreated wheat, both as regards loaf volume and tex¬ 
ture. The volume of the bread from the treated-wheat flour was 
1,480 c. c. as compared with 1,620 c. c. for the bread made from the 
untreated-wheat flour. 
Another 5,000-gram portion of this wheat was placed in an 8-liter 
jar and exposed to the vapors from an excess of liquid chloropicrin 
for a period of one week. It was then removed from the jar, placed 
in a sack, and 16 hours later one-half of it was milled into flour. On 
the following day, the flour was baked into bread. A similar portion 
of wheat was treated in the same way, except that it was milled into 
flour one week after it had been removed from exposure to the 
chloropicrin. Sections of the bread prepared from these treated- 
