32 THE SALTING OF FISH. 



Table 5. — Effect of Calcium Chloride and Magnesium Chloride in Salt on 

 Rate of Amino-Acid Formation in Salted Fish." 



[Lots D refer to samples dry-salted, and lots S to those brine-salted.] 



a The flsh in this experiment were salted four hours after capture. 



6 Brine. 



c Salt. 



DISCUSSION. 



Effect of calcimn and magnesiimi salts. — It should be noted that 

 the amounts of impurities, calcium, magnesium, and sodium sulphate 

 that were added are great. The combined amounts of calcium and 

 magnesium salts occurring in commercial salts is seldom over 4 per 

 cent. The analyses given on pages 18 and 19 show the composition of 

 various commercial salts. 



More amino-acid nitrogen was formed in lot FA-1 than in lots 

 FA-^, FA-5, or FA-6. Lots DA-8 and DA-9 were cleaned in a 

 different manner and were salted in brine instead of dry salt ; so these 

 results are not comparable with the results of the lots numbered FA. 



