Tolerances are established as follows for residues of amprolium (1-(4-amino-2-n- propyl-5-pyrimidinylmethyl)-2-picolinium chloride hydrochloride):

a. In chickens and turkeys (edible tissues): (1) 1 part per million in uncooked liver and kidney. (2) 0.5 part per million in uncooked muscle tissue.

b. In chicken and turkey eggs: (1) 8 parts per million in egg yolks. (2) 4 parts per million in whole eggs.

c. In calves (edible tissues): (1) 2.0 parts per million in uncooked fat. (2) 0.5 part per million in uncooked muscle tissue, liver, and kidney.

d. In pheasants (edible tissues): (1) 1 part per million in uncooked liver. (2) 0.5 part per million in uncooked muscle.

Tolerances for total residues of combined arsenic (calculated as Arsenic) in food are established as follows:

a. Chickens and turkeys (edible tissues): (1) 0.5 part per million in uncooked muscle tissue. (2) 2 parts per million in uncooked edible by-products.

b. Chicken and turkey eggs: 0.5 part per million

c. Swine (edible tissues): (1) 2 parts per million in uncooked liver and kidney. (2) 0.5 part per million in uncooked muscle tissue and by-products other than liver and kidney.

Tolerances for residues of erythromycin in food are established as follows:

a. In beef cattle and swine: 0.1 part per million in uncooked edible tissues b. In milk: zero c. In uncooked eggs: 0.025 part per million d. In chickens and turkeys: 0.125 part per million (negligible residue) in uncooked edible tissues

Tolerance for residues of ethopabate converted to metaphenetidine are established in the edible tissues of chickens as follows: a. 1.5 parts per million in uncooked liver and kidney b. 0.5 part per million in uncooked muscle