500 



MARINE PRODUCTS OF COMMERCE 



a large extent between the east and west coasts. Some of the imported vitamin A 

 hvers are extracted elsewhere, but there is only minor production on the East and 

 Gulf coasts. 



Species - Soupfin Sex -Mole 

 Color - Dork Wt. -6.08 lbs. 



28.4" 



Lobe A 



Oil = 62% 

 Vit.A/g = 142000 

 Vit. A/lb=40 



A/g-USP units of Vit. A 

 per grom of oil 



A/lb-Mlllions of USP Units 

 of Vit. A per lb. of 

 liver 



23.6" 



Lobe B 



Oil = 63% 

 Vit. A/g= 149000 

 Vit. A/lb = 43 



Whole liver 

 Oil =62% 

 Vit. A/g=146000 

 Vit. A/lb = 41 



Fig. 23-2. Distribution of Vitamin A in a soupfin shark (Gale- 

 orhinus zyopterus) liver. 



Methods for Processing Cod Livers 



The most generally accepted way of extracting oil from cod livers is by means of 

 a steam cooker. The method of applying the steam has been changed from time to 

 time to meet the demand for a higher-grade oil. Low-pressure steam is piped into 

 a tank containing the livers. The heat of the steam cooks the livers; it condenses, 

 a layer of hot water is produced upon which the oil floats. The oil is then either 

 dipped off or the tank is fitted with an overflow into an oil storage tank. Some 

 liver oils are extracted at sea on board trawlers and schooners when they remain at 

 sea for protracted trips. 



Two Canadians, Labrie and Fangeri (1937), suggested an inexpensive, efficient 

 method adapted to small-scale operations. This apparatus is of particular value to 

 the small operator or isolated fisherman. A kettle steam generator is fitted with a 



