FISHERY INDUSTRIES OF THE UNITED STATES, 1938 201 
the floor drains and sumps, painting the walls in the chemical labora- 
tories, and constructing a tunnel dryer and a combination brine and 
sharp freezing cabinet. 
The major portion of the work of the Seattle laboratory organiza- 
tion in 1938, asin past years, consisted of investigations of byproducts, 
although some studies were made in the general field of preservation of 
fishery products for food. The greater part of the work of the College 
Park laboratory organization was devoted to chemical and _ bac- 
teriological studies in connection with the preservation of fishery 
products for food, and pharmacological and nutrition studies of the 
constituents of fishery products, although some work was done on 
byproducts in connection with the chemical preservation of fish waste 
or waste fish. The work of the Washington laboratory was confined 
to studies on the canning of fishery products. 
The following personnel, in the various laboratories listed below, 
contributed to the technological investigations described in the 
ensuing pages of this report: 
College Park, Md.—J. M. Lemon, Technologist in Charge; W. T. 
Conn and S. R. Pottinger, Assistant Technologists; Dr. H. W. Nilson, 
Assistant Pharmacologist; C. F. Lee, W. B. Lanham, Jr., and A. L. 
Fowler, Junior Chemists; J. F. Puncochar and Dr. R. J. Reedy, 
Junior Bacteriologists; H. E. Crowther, C. E. Swift, and R. H. Flowers, 
Research Associates; L. F. Ortenzio, H. F. Kraybill, N. G. Sprague, 
L. J. Barton, R. C. Dawson, Roscoe Dwiggins, J. D. Rollow, D. K. 
Worgan, and Ned Oakley, student assistants. 
Seatile, Wash.—R. W. Harrison, Technologist in Charge; M. E. 
Stansby, Assistant Technologist; Charles Butler, William Clegg, 
Jacob Ash, and Mrs. Marie Sater, Research Assistants. 
Washington, D. C—N.D. Jarvis, Associate Technologist. 
PRESERVATION OF FISHERY PRODUCTS FOR FOOD 
During 1938 studies on the preservation of fishery products for food 
consisted of the following projects: Studies of rancidity in fish; 
studies of lactic acid as a possible index of decomposition in frozen 
fish; identification of canned salmon; changes in the composition of 
pink salmon (Oncorhynchus gorbuscha); composition of commercial 
species of fish taken on the Pacific coast; and canning aquatic products. 
STUDIES OF RANCIDITY IN FISH 
This project has been under investigation for the past several years. 
It is one which presents some very difficult technical problems. We 
have been conducting it in cooperation with the Musher Foundation, 
Inc., of New York City, as that organization is interested in the 
application of certain antioxidants in all of the food industries and had 
already carried out considerable original research on the problem of 
preventing the various forms of rancidity in different types of foods 
before our technologists undertook a study of the aspects dealing 
specifically with fishery products. The Bureau’s Seattle and College 
Park laboratories have both been working on the project, but dealing 
with different phases of it, and the Musher Foundation has employed 
and stationed research associates in both of these laboratories for this 
/purpose. Progress reports have been published from time to time, 
