82 U. S. BUREAU OF FISHERIES 



TECHNOLOGICAL INVESTIGATIONS 



The fisheries constitute a vast source of raw materials for the 

 products of many industries, inchiding the food, drug, paint and var- 

 nisli, farming (both of animal and plant foods), soap, and many others. 

 Among the inckistrial commodities derived from aquatic products are: 

 Adrenaline, acetone, agar, alginates, algin, alginic acid, ambergris, 

 pearls, shells and shell products, buttons, salt products, caviar, fish 

 skins and hides, marine leather, marine-animal oils and meals, coral 

 products, epinephrin, fertilizers, glue, pearl essence, insulin, prota- 

 mine insulinate and other glandular products, iodine, tortoise shell 

 and ivory, isinglass, eelgrass paper, rubber compounds, seal fur, 

 spermaceti, sponges, and many others of a diversified nature and 

 with a wide range of usefulness. Thus it will be seen that technological 

 research in the fisheries covers a broad field which necessarily involves 

 the sciences of chemistry, engineering, bacteriology, pharmacology, 

 and general technology toward the development of new processes 

 and methods, the salvage of waste products, and toward the more 

 complete utilization of the fishery harvest. 



LABORATORIES 



During 1935, the Division carried on its technological studies under 

 the direction of Dr. J. R. Manning, in charge of teclmological investi- 

 gations, at its laboratories located in Washington, D. C, Gloucester, 

 Mass. (later moved to Cofiege Park, Md.), and Seattle, Wash. In 

 addition, certain cooperative investigations were conducted by 

 members of our technological staft' in the laboratories of the State 

 Medical College at Charleston, S. C, Massachusetts State College at 

 Amherst, Mass., George Washington University, Washington, D. C, 

 University of Maryland and Maryland State Agricultural Experiment 

 Station at College Park, Md., and Western Maryland College at 

 Westminster, Md. On July 1, 1935, our technological laboratory 

 located at Gloucester, Mass., was moved to College Park, Md., in 

 space provided by the University of Maryland at no charge to the 

 Bureau. This laboratory is equipped with all of the appliances 

 which were formerly located at Gloucester, Mass., and is in addition 

 to the nutrition laboratory which was already located at College Park, 

 Md., in space in a separate building provided by the University of 

 Maryland, also at no cost to this Bureau. 



PRESERVATION OF FISHERY PRODUCTS FOR FOOD 



Experimental work dming the past year in the preservation of 

 fishery products for food was conducted at the Gloucester laboratory 

 during the first half of 1935 and at the recently established College 

 Park laboratory during the latter half of the year under the super- 

 vision of James M. Lemon, associate technologist in charge, assisted 

 by Dr. Francis P. Griffiths, junior bacteriologist; Maurice E. Stansby, 

 junior chemist; S. R. Pottinger, junior technologist; W. J. Hart, 

 William B. Lanliam, Jr., Willis H. Baldwin, Hillman C. Harris, 

 Donald A. Bean, and Richard M. Locke, research associates and 

 student assistants; and by Norman D. Jarvis, assistant technologist, 

 in charge of experimental canning research in the Washington labora- 

 tory. During the first 9 months of 1935, Dr. Griffiths was detailed 



