758 
Journal of Agricultural Research 
Vol. XXXI, No. 8 
Bread No. 6 had a loaf volume of 1,480 c. c. on August 15 and a 
volume of 1,810 c. c. on September 7; bread No. 7 had a volume of 
750 c. c. on August 15 and a volume of 1,700 c. c. on September 7, 
and bread No. 8 bad increased from a volume of 825 <5. c. on August 
15 to 1,560 c. c. on September 7. 
Table VI .—Baking tests on flours milled from treated wheats, series of September 
7, 1923 
No. 
2 
3 
4 
5 
6 
8 
Treatment 
Time to 
oven 
1 
Volume 
of loaf 
Expans- 
imeter 
Control.. 
Minutes 
355 
C.e. 
1, 560 
C. c. 
760 
Treated wheat given 10 days to recover before being milled.. 
335 
1,600 
800 
The same, 0.38 c. c. chloropicrin. 
330 
1,620 
830 
The same, excess chloropicrin.. 
325 
1,560 
850 
350 
1,810 
1,700 
740 
Same flour as No. 7, Aug. 15. 
345 
740 
Same flour as No. 8, Aug. 15. 
335 
1,560 
820 
Fig. 5.—Baking tests on series of September 7, 1923: No. 1, control flour; Nos 2, 3, 4, wheats 
given 10 days to recover from fumigation before being milled; No. 5, flour milled from control 
wheat; Nos. 6, 7, 8, wheats held over from August 15 series and milled for this baking 
The data obtained from these experiments again indicate the 
abibty of the wheat to recover from the effects of the chloropicrin 
treatment. The recovery is more rapid in the case of wheat than 
it is with flour. The explanation probably lies in the greater ab¬ 
sorptive power of the finely divided flour for chloropicrin as compared 
with that of the wheat. 
CONCLUSIONS 
Chloropicrin is highly toxic to insects. 
The factors of time and temperature bear an inverse ratio to each 
other when concentration varies from 1 gm. to 125 gms. per cubic 
meter. 
When concentration is constant, the time required to kill bears a 
linear relationship to temperature, and this relationship continues 
down to 0° C. 
