CONTENTS. 



Page. 



Introduction f> 



The need for experimental work 5 



Present commercial methods of salting fish 7 



Gloucester, Mass 7 



Reedville, Va 



Edenton, N. C 10 



Havre de Grace, Md 10 



Boothbay Harbor, Me 11 



Summary 11 



Storage of salted fish 12 



Purpose of experimental work 12 



Factors influencing the salting of fish 12 



Mode of procedure in experimental work 14 



Experimental 16 



I. Influence of impurities in salt in salting fish 16 



Introduction 16 



Commercial sources of salt 16 



Methods of manufacture . 17 



Analyses of commercial salts 18 



Influence of impurities on rate of penetration of salt 21 



Introduction 21 



Former work on rate of penetration 21 



Importance of rate of penetration 21 



Method : 22 



Discussion 23 



Summary 27 



Influence of impurities on rate of protein decomposition 27 



Introduction 27 



Methods—. 29 



Determination of amino-acid nitrogen 20 



Salting of fish 30 



Analysis of fish 31 



Discussion 32 



Eifect of calcium and magnesium salts 32 



Effect of sodium sulphate 33 



Discussion 34 



Physical effects on fish 34 



A possible explanation of results 34 



Practical application 34 



Effect of fineness of salt 35 



Summary 35 



II. A comparison of efficiency of brine and dry salt for salting fish — 35 



Introduction 35 



Determination of rates of protein decomposition 36 



Method 1 36 



Discussion 36 



Rate of penetration of salt 40 



Method 40 



Discussion 40 



3 



