During the past one and a half decades there has been a marked increase in the total amount of mercury applied to the crop for control of agricultural pests particularly rice blight. It seems likely that the accumulation of mercury in agricultural products and soils has been increased. FURUTANI and OSAJIMA (3.4.5) investigated the content of mercury in rice, fruits, and vegetables and inferred that the mercury in fond products is partly the residue of fungicides sprayed on crops, and partly due to absorption from the soil by plant roots.
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Aomine et al. (1967) studied this question.
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