Bromine Residuesin Wheat and Milled Wheat Fractions Fumigated with Methyl Bromide1

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Abstract
Bromine residue in fumigated wheat and wheat products (bran, shorts, flour, and middlings) was analyzed as total organic and inorganic bromine by standard neutron activation analysis techniques including calculations of concentrations from resultant gamma-ray spectra. Very little or no loss of bromine occurred after aeration for 6 hours with either 9% or 15% moisture content wheat. A greater increase in the bromine residue occurred with an increase in the moisture content of the wheat or an increase in the fumigation temperature. Results indicate that fumigation at lower temperatures and higher dosages may result in lower bromine residues than fumigation at higher temperatures and lower dosages. The bromine residue found in wheat fumigated for 48 hours was more than eight times greater than for wheat fumigated for 48 hours. A second repeat fumigation following a first fumigation by 24 hours added 60% to 70% more bromine residue to the wheat. Regardless of whether the wheat is fumigated and then milled to obtain fractions or whether the fractions are fumigated after milling the amount of bromine residue found was in the following sequence: bran>shorts> flour>middlings.

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