Oct. 15, 1925 
Chloropicrin as a Fumigant for Cereal Products 
757 
wheat flours are designated in Figure 4 as Nos. 7 and 8, respectively. 
Bread No. 7 gave a loaf volume of 750 c. c., and an expansimeter 
reading of 200; while bread No. 8, prepared from treated wheat, 
which had been given a greater time to recover from the chloropicrin 
treatment, gave a volume of 825 c. c., and an expansimeter reading 
of 240 c. c. Since a tendency of the treated wheats to recover from 
the chloropicrin treatment was noted, portions of these wheats were 
retained and used in later experiments. 
The data which have been given showed that even with the 
extensive manipulation and aeration of the wheat and its products 
during the milling process, the chloropicrin was not sufficiently well 
removed from the flour to insure good results in the bread made 
from them. Glutens washed from flours milled from these treated 
wheats showed the same inability to hold water, and the same ten¬ 
dency to be inelastic and noncoherent as was shown by chloropicrin- 
treated flours. 
In connection with the detection of chloropicrin in wheat, the 
remarkable penetrating power of the fumigant was observed. When 
a few chloropicrin-treated wheat grains were placed in the mouth, 
no taste of chloropicrin was noted. If, however, these grains were 
broken up by the teeth the presence of chloropicrin was unques¬ 
tionably indicated. 
The presence of bread No. 9 in the August 15 series was only inci¬ 
dental. This bread was prepared from the control flour which had 
been treated with carbon disulphide and then removed from the con¬ 
tainer 16 hours before it was baked into bread. The volume of this 
loaf of bread was only 1,200 c. c. as compared with 1,580 c. c. for 
the untreated control flour. That carbon disulphide may affect the 
bread made from flours fumigated with it appears to be quite certain. 
It has already been shown that flours can recover from the effects 
of the chloropicrin treatment if exposed to the atmosphere for a 
sufficient time. It was therefore reasonable to expect the wheats to 
recover in like manner. Table VI and Figure 5 give the results of 
experiments with treated wheats which were held in storage for a 
period of time before being milled. The series of experiments shown 
in Figure 5 will be referred to as the series of September 7, 1923. 
No. 1 shows a section of the bread prepared from the same control 
flour as has been used as a standard throughout this work, and No. 5 
shows the bread made from the flour milled from the untreated wheat. 
The breads designated as Nos. 2, 3, and 4 were prepared from 
flours milled from wheat exposed to chloropicrin vapors for 24 hours. 
The wheats were given 10 days to recover before they were milled 
into flour. Even wheat No. 4, which was treated so that liquid 
chloropicrin was present throughout'the fumigation period, gave a 
loaf of bread the volume of which was 1,560 c. c. This compares 
quite favorably with the loaf volume of 1,620 c. c. shown by the 
control-wheat bread. Bread No. 3, treated with the vapors from 
0.38 c. c. of chloropicrin, had a loaf volume identical with that of 
the control-wheat bread. 
Breads Nos. 6, 7, and 8 were prepared from flour milled from 
portions of the same wheats as were used in the series of August 15. 
The quality of the bread baked on September 7 indicates that the 
wheat, even that treated with excess of chloropicrin, has almost 
entirely recovered from the effects of the chloropicrin treatment. 
