162 U. S. BUREAU OF FISHERIES 
TasieE 14.—Oil data—First run of frying experiments 










Bath I Bath II 
Date, 1921 Weight of oil after Samples Weight of oil after Samples Oil 
frying (includes fale frying (includes take leacinet 
samples) acer samples) a ee 
Pounds | Ounces Ounces | Pounds | Ounces Ounces 
ane ots. ae pee Sl pees - 21 1 8 Set ee eee 21 a No. 
ANS Acne ee See ee ee ee eS ee ee ae ee ee ae No. 
Uist ae ee ae ee fe eS Sgt Seer ee ee SI ee a ee eee Se ee No. 
2 BTW 0 a 7 fe a a Se See ee ee ee ee FA Hil eee een eet Sh ate use|) WIGS: 
Vans IS 222 "2. Se ee ee f= 32D SO ae). 2 Ee 2 SS eee No. 
Wane 1952 set ee Ee See oes eae eee |e ees ko oe ee ee -| No. 
VeimercQ ne ae a eS See ee Ae ee 24 3 3. 2 23 3 Sah eS: 
Pant QAree ie Pe TE a ee ee i ee oe ee ee el oe ee No. 
Alay 9c 2 ee ee ee ee ee ae eet ee 16s) sso ae ee eee 1.6 | Yes. 
d Sits] oF) eee aie OE Se eel i |S SR Wa el | ee a Soe fe ee Ee Sas pee ee Bae No. 
LAD 05 7 es ee ee ee eee ee ee se iy | See eee ee Ste 1.6 | Yes 
Rebista.=- anes gh ap cy seed ete 13 7 1.6 14 15 1.6 | Yes. 
eal ee es ee eee 13 10 3. 2 15 7 1.6 | Yes. 
LK] Oa! Uagea i s iny cetet Paare 12 13 1.6 13 7 1.6 | Yes 

1 Oil separated from ‘‘foots,’’ which were thrown away. 
2 After the oil had been weighed the amount of oil in each bath was reduced to 16 pounds. 
3 “*Foots’’ were separated by placing them in a bottle. Salt was added at times. The bottle was then 
kept in boiling water until the ‘“‘break ’’occurred. The oil was floated off the water and remaining ‘‘foots.”’ 
4 Oil was much darker and more viscous than at the start. The emulsions formed were more permanent. 
5“ Poots’”’ were boiled to get the water out. They were then allowed to stand. The recovered oil was 
added to the original batches of oil. This treatment gave a very dark oil from the ‘‘foots.’’ 
TaBue 15.—Frying data—Second run of frying experiments 



Bath I (Crisco) Bath II (Mazola) » 

Date, 1921 Time of frying : 
Weight of fish | Weight of fish | Weight of fish | Weight of fish 
before frying after frying before frying after frying 

Hours |Minutes| Pouwnds| Ounces | Pounds Ounces | Pounds| Ounces | Pounds| Ounces 
LOE or Ns ae een 4) 45 89 2 83 14 87 12 82 1 
Mei lose tee oe. ee 4 | 30 85 8 80 7 86 7 80 14 
ReEbalG = Sete 5 0 96 2 91 0 92 i 87 5 
InGlay ie Se Bow SSS 3 30 104 4 100 3 104 3 99 7 
Reb Ses = es 3 30 111 12 105 4 112 4 106 15 
TIES eee eee Ree Ss, 4 40 131 1 120 7 128 5 118 9 
ian Gis Sts ees BE) 2 45 104 13 96 6 103 0 96 9 
Wisi a8 See ees 4 15 120 12 113 2 118 14 110 9 
IMA Sse 2 SE lB 4 0 120 13 114 8 121 1 1313 9 
iMG Le ee eee ee oe 1 30 28 9 27 1 28 2 26 4 
Mar. 102228 82: 2 2 30 72 8 68 0 72 2 66 14 
VSG = tec 2S. 1 0 21 15 20 7 23 3 21 13 
Waray Sees 8 3 0 117 8 106 14 116 10 107 5 
Maral Sas Soren SS 2 0 61 2 57 13 62 6 59 9 
Pboud tees. 46 55 1, 266 7 1, 185 6 1, 257 0 i bos ly iff il 


aOR a ee et ee ee ee eT ee 
VII ees 
a. 
