TABLE 3. — Characteristics of dogfish liver and body oils 



Pacific 



liver oil 



Body oil 



Atlantic 



Liver oil 



Specific gravity at 25° G. (77° F, ) . 

 at 15° C. (59° F.) 



Coefficient of expansion (per °F.)-- 



Refined: 



Apparently solid, 21° - 27° F. . 



Apparently solid, 27° - 3^4° F. . 



Melting stearine, 34° - 48° F. . 



Unrefined : 



Cloudy stearine, 48° - 59° F. . . 

 No stearine, 34° - 75° F. . . 



Color (lovibond units, 1-inch cell): 



Yellow 



Red 



Viscosity (centipoises) : 



At 25° C. (77° F.) 



At 40° C. (104° F.) 



Refractive index at 25° C. (77° F.)- 



Iodine value 



Saponification value 



Acetyl value 



Unsaponif ied matter {$) 



(Glyceryl ethers) 



Free fatty acid {f) 



Vitamin A (U.S. P. units per gram)... 



Vitamin D (U.S. P. units per gram)... 



0.9055-0.9066 

 0.9094 



0.000584 

 0.000922 

 0.000615 



0.000518 

 0.000413 



2.5-20.0 



6.2 



0.5 



0.905 



1.4755 

 110.7 

 151.7 



14.84 



200-150,000 

 3-25 



Source: Fisheries Research Board of Canada, Bulletin 89 (1952). 



Characteristics and Uses of 

 Dogfish Proteins 



As long as the entire cost of production of 

 dogfish products falls on oil products alone, 

 or on oil products and vitamin A extraction, 



dogfish fisheries will probably be marginal 

 enterprises. Despite almost negligible chances 

 of developing unique uses for dogfish car- 

 casses, therefore, development of any uses 

 for the carcasses should be pushed so that a 

 portion of the production cost could fall on 



15 



