154 U- S. BUREAU OF FISHERIES 



The staff of the Division is in almost daily contact with some one or 

 more of these Federal agencies in the exchange of information of 

 inestimable value to the scientific work of the Federal establishment. 



COOPERATION WITH STATE AGENCIES 



The Bureau of Fisheries long ago began establishing cooperative 

 relations with the States in fields of mutual interest and endeavor and, 

 in succeeding years, has constantly encouraged, fostered, and ex- 

 panded this cooperative plan of work. By working closely, whenever 

 possible, with the members of the staffs of various State laboratories, 

 institutions, and agencies, the Division has been able to increase the 

 productivity of the relatively small staff and carry out cooperative 

 investigations at considerably less cost. 



During 1937, the following cooperative investigations with various 

 States were conducted: 



At Washington State College, Pullman, Wash., the Seattle tech- 

 nological laboratory staff cooperated with Dr. J. S. Carver in carrying 

 on tests with poultry in the feeding of fish oils and meals. 



As in past years members of the faculty and staff of the University 

 of Washington, Seattle, Wash., worked in conjunction with the staff 

 at the Seattle technological laboratory in the conduct of various 

 studies or investigations relative to the preservation of fishery products 

 of the Pacific coast. In addition, the University of Washington placed 

 space at the disposal of members of the Seattle laboratory for the 

 conduct of technological studies, for which space was not available in 

 the Bureau's building. 



The University of Maryland and the Maryland State Agricultural 

 Experiment Station, College Park, Md., have given excellent coopera- 

 tion to our technological staff. Free space for the Bureau's labora- 

 tories in two of its buildings (discussed elsewhere in this report) has 

 been provided by the University of Maryland, and both the University 

 and the Maryland State Agricultural Experiment Station are con- 

 ducting in their various laboratories and departments of animal hus- 

 bandry cooperative studies of the feeding value of fishery byproducts. 

 The members of the staffs of these two institutions who have worked 

 closely with the College Park technological staff are Dr. L. B. Brough- 

 ton, Head of the Chemistry Department; Dr. W. C. Supplee and Mr, 

 L. E. Bopst, of the Chemistry Department; Dr. L. H. James, Head of 

 the Department of Bacteriology; and Professor M. H. Berry of the 

 Dairy Department. These cooperative investigations in the above- 

 mentioned State universities and institutions nre described in greater 

 detail elsewhere in this report. 



The technologists of the Division of Fishery Industries cooperated 

 with Mr. L. E. Bopst and other chemists of the Maryland State 

 Chemistry Department in developing methods for determining fatty 

 acid in fish meal and the effect of the presence of relatively large 

 amounts of fatty acid in fish meal on the subsequent feeding value of 

 the fish meal. 



Mr. Otto Lang, chemist of the Hooper Foundation, University of 

 California, San Francisco, Calif., who is conducting and improving a 

 State inspection service of fish as food, spent considerable time in con- 

 ferences with our technologists in connection with the possible appli- 

 cation of the Bureau's electrometric test for determining the relative 



