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The sorption of methyl bromide by wheat

✍ Scribed by Winteringham, F. P. W. ;Harrison, A.

Publisher
Wiley (John Wiley & Sons)
Year
1946
Weight
993 KB
Volume
65
Category
Article
ISSN
0368-4075

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✦ Synopsis

Abstract

The total sorption, and rates of sorption of methyl bromide by whole and milled wheat, by wheat glutenin and by wheat starch, have been studied. An attempt has been made by mathematical treatment of the data to differentiate between the methyl bromide physically adsorbed and that chemically combined in wheat, and in glutenin.

The effects of moisture and temperature on the sorption have also been studied. So evidence was found that hydrolysis accounts for the decomposition of methyl bromide in wheat: methylation seems a more likely reaction. If the sorption of methyl bromide by the glutenin studied is typical of that of other protein constituents, it seems evident that the protein constituents are mainly responsible for the sorption by wheat. The sorption of methyl bromide by whole wheat has been investigated theoretically. The order of time required for the decomposition of residual physically held methyl bromide in fumigated whole wheat has been calculated.

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