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tests, samples come in at tne rate of 100 to 150 per day, for about 6 weeks, and each must be tested prior to harvest and processing.
Leo M. Cox, Jr., technical coordinator of the pesticides laboratory section, and his staff of chemists and assistants start by stripping the apples.
“This process,” explains Cox, “is a matter of taking the pesticide off the surface or skin of the apples with solvents. After we take two pounds of apples and wash them off, the solution is cleaned up and concentrated. We come down to about a teaspoon full of solution to use for final analysis, which is generally done on the gas chromatograph, where
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