32 U. S. BUREAU OF FISHERIES 
New York City, working on the problem of rancidity in fish livers, 
oils, and meals; Myron Thurman, Robert Rucker, and Richard 
Crosby, student assistants, provided by the National Youth Ad- 
ministration, through the University of Washington. 
In the laboratory of the State Medical College at Charleston, S. C., 
Cecil Leroy Smith, chemist, provided by the Works Progress Admin- 
istration through the State Medical College and assisting Mr. Coulson 
of our technological staff in studies of the pharmacology and nutritive 
value of mineral constituents in fishery products. 
At Western Maryland College, Westminster, Md., Miss Thelma 
Chell, graduate student assistant, employed part time by the Bureau 
of Fisheries and studying the chemistry of fish proteins; William F, 
Coleman, Miss Helen H. Frey, and Miss Louella H. Mead, student 
assistants provided by the National Youth Administration through 
Western Maryland College and assisting Miss Chell in her study of 
fish proteins. 
At George Washington University, Washington, D. C., William H. 
Conway and William J. P. Howard, senior medical students provided 
by the National Youth Administration through the university and 
working on the problem of the development of disinfectants for sponges 
for household use. 
The details of the above problems have been described in the pre- 
ceding pages. 
EDUCATIONAL AND CONSULTING SERVICE 
In addition to the research activities described in this report, our 
economic and technological staffs conduct, along with their regular 
duties, an educational and consulting service for those interested in 
the fisheries. During the past year the demand for this type of 
service has increased. Many requests have been received from 
eroups and individuals to demonstrate improved methods developed 
in our laboratories for the handling and processing of fishery products, 
for instruction in fish cookery, and for aid in improving various mar- 
keting practices. Insofar as our facilities have permitted, we have 
complied with these requests, endeavoring to offer assistance first 
where the request has come from a large group or industry. We are 
not able to comply with all of the requests received because of in- 
sufficient personnel that could be spared from regular research work, 
and, because of inadequate funds to provide for the travel expenses 
of the demonstrators. 
In regard to the above, it should be mentioned that the rendering 
of a demonstration service to the fishery industry has promise, among 
other things, of improving the quality of the pack and of increasing 
the consumption of fishery products. For instance, many persons 
engaged in the industry at remote points are unfamiliar with improved 
methods for handling fresh fish to assure it reaching consumers in 
prime condition. This often has resulted in delivering fish of in- 
ferior quality to the market, which have brought low returns to 
the producer. Proper instruction in the handling and preserving of 
fish should result not only in delivering higher-quality fish to the 
market, but also in improving the financial status of producers. 
On the part of consumers, the nutritive value of fish and other 
aquatic foods is not generally recognized. As a class these foods are 
rich in protein and vitamins, and “minerals in quantity and variety. 
The diet of our people should include generous amounts of these foods 
