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The fate of labelled insecticide residues in food products. V.—The nature and significance of ethylene dibromide residues in fumigated wheat

✍ Scribed by R. G. Bridges

Publisher
John Wiley and Sons
Year
1956
Tongue
English
Weight
727 KB
Volume
7
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

Ethylene dibromide labelled with bromine‐8~2~ has been used to study the absorption and decomposition of ethylene dibromide in wheat under the conditions of fumigation and on subsequent airing and heating. In spite of the high physical sorption of the fumigant and its slow rate of airing, the amount of chemical reaction between it and the wheat is small at room temperature. On heating imperfectly aired, fumigated wheat some decomposition of the ethylene dibromide to ethylene glycol occurs. There is some evidence that the glycol so formed reacts with the —SCH~3~ of the methionine residues of the wheat protein. The hydrogen bromide liberated when ethylene dibromide is decomposed on heating appears to cause some splitting of the starch‐granule sheaths. A brief appraisal of the possible nutritional and toxicological significance of the residues occurring as a result of ethylene dibromide fumigation has been made.

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