6 American Fisheries Society 



products there is an experimental dryer in which the heat, humidity 

 of the air, and volume of air driven over the product can be con- 

 trolled and measured and the weight of the product recorded. 

 By this machine, the exact conditions governing the drying of 

 different products may be worked out. For vacuum dessication, a 

 small vacuum shelf dryer, with pedestal condenser and hollow 

 shelves, so that steam, hot water, or brine can be circulated, and a 

 vacuum pump capable of producing a high degree of vacuum, 

 have been provided. With this apparatus it will be possible to 

 dessicate such products as clam bouillon and to dry materials for 

 analytical work. For experiments in smoking fishery products 

 there is a built-in smokehouse of hollow-tile and cement construc- 

 tion, lined with white glazed wall tile and provided with a flue, 

 iron door, ventilators, shavings pans heated with gas, long- 

 distance recording thermometer and dampers for control of heat 

 and ventilation. 



The refrigeration plant is equipped with a five-ton carbon 

 dioxide machine and recording instruments and three rooms of 

 different temperature for storage and refrigeration. The chemical 

 laboratory is provided with soapstone furniture, including hood, 

 chemical cabinets, and has in its equipment a centrifuge, colori- 

 meter, polarimeter, refractometer, viscosimeter, specific gravity 

 balances, apparatus for determination of amino groups, for gas 

 analysis, and other equipment required for the chemical study 

 of materials and processes. Recording hygrometers and ther- 

 mometers, thermostats, pitot tubes, pressure and vacuum gauges, 

 will supply means for measuring and controlling the factors which 

 influence the character of the product. 



The incubation room is of hollow tile and concrete construction, 

 provided with double doors and an ante-room. It is electrically 

 heated with automatic controls for holding any temperature up 

 to 112° F. and is equipped with a recording thermometer and 

 hygrometer. 



The exhibit room will afford a place in which to display fishery 

 products and for demonstrations and meetings. The experimental 

 kitchen is fully equipped for testing fishery products and 

 determining the best methods of preparation for the table. Offices 

 in the same building for the Division's personnel make for economy 

 and efficiency in supervision and operation. 



