Fumigation of agricultural products. X.-Sorption of carbon disulphide by wheat and flour

Previous accounts of the damage to wheat and wheat products caused by carbon disulphide fumigation are partly contradictory, and rarely describe accurate chemical measurements of sorption or the moisture content of the sorbent. The sorption is found to be critically dependent on moisture content, with a minimum sorption at about 14% of water. The sorption of carbon disulphide is even lower than that of methyl bromide, and seems to be mainly physical in origin. Most of the sorbed fumigant is recoverable, the remainder is held chiefly in the bran and endosperm. At high moisture contents, the seed‐coat no longer inhibits sorption, which tends to the same limit as that exhibited by wholemeal flour.