FISHERY INDUSTRIES OF THE UNITED STATES, 1932 153 



Washington, D.C., and Gloucester, Mass., and has provided equip- 

 ment for a laboratory in the Bureau's new building in Seattle, Wash. 

 In addition, work was conducted in other laboratories as conditions 

 warranted. For instance, certain cooperative biochemical studies 

 were conducted at the laboratories of the South Carolina Food 

 Kesearch Commission, Charleston, S.C. ; the experimental farm of 

 the Department of Agriculture, Beltsville, Md.; the Ohio Agricul- 

 tural Experiment Station, Wooster, Ohio; the New York State 

 College of Agriculture, Cornell, Ithaca, N.Y.; and the North Carolina 

 State College of Agriculture, Raleigh, N.C. 



NUTRITIVE VALUE OF MARINE PRODUCTS 

 SALMON-LIVER OIL 



With the introduction of halibut-liver oil, which is very potent in 

 vitamin A, the Bureau received numerous requests for some other 

 source of oil which would compare in vitamin A potency with halibut- 

 liver oil. From the results obtained in the study of salmon oil, it 

 appeared that the oil from salmon livers might offer such a source, 

 especially since salmon livers can be obtained in large amounts. For 

 this reason arrangements were made to obtain samples of material 

 from the five species of salmon. 



The samples were prepared in the same manner as those used in 

 the salmon-oil investigation reported previously. Fresh raw^ mate- 

 rial was placed in cans, evacuated, sealed, and processed for 1 hour 

 at 228° F. These samples were prepared at Seattle, Wash., and 

 other Pacific coast points b\" Norman D. Jarvis, one of the Division's 

 technologists. The cans were sliipped to the laboratory in ^Vasliing- 

 ton, D.C., where the oil was rendered and the chemical and physical 

 properties and the vitamin content of the oils are being determined. 

 Dr. Chester D. ToUe and Charles F. Lee, two members of the Divi- 

 sion's technological staff, are carrying out tliis investigation. 



The results so far obtained show that the salmon-liver oils are from 

 10 to 12 times as potent in vitamin A as the salmon oils previously 

 tested. However, since under present conditions it requires solvent 

 extraction to obtain oil from salmon livers, and since added expense 

 would be necessary in recovering the livers from the cannery trim- 

 mings, careful consideration should be given to these factors in any 

 commercial undertaking. 



ANTIANEMIC PROPERTIES OF OYSTERS 



Through the cooperative arrangement with the South Carolina 

 Food Research Commission, Charleston, S.C, E. Jack Coiilson, of 

 the technological staff", has continued the investigation dealing with 

 the antianemic properties of oysters. A second series of samples 

 taken from the same oyster beds as the first, but at a different season, 

 was collected and analyzed for iron, copper, and manganese content. 



These samples showed the same relative tendency toward grouping 

 by locality as did the first series, namely: (1) North Atlantic, with 

 high copper, low iron, and low manganese; (2) South Atlantic, with 



