80 



American Fisheries Society 

 TABLE I. 



CHARACTERISTIC PHYSICAL AND CHEMICAL CONSTANTS OF 

 SOME VEGETABLE AND MARINE ANIMAL OILS. 



Vi^A ~t nu Specific viscosity 



Kind Of Oil gravity at 50 » c J 



at 80°c. 



Linseed 0.9251 0.1751 



Menhaden 0.9230 0.1727 



Dogfish 0.9185 0.2135 



(Mustelus canis) 



Squeteague 0.9177 0.2402 



Scup 0.9168 0.2141 



Butterfish 0.9090 0.2092 



Eel 0.9135 0.2026 



Dogfish liver 0.9164 0.1977 



(Mustelus canis) 



Dogfish liver 0.9187 0.2049 



(Squalus acanthias) 



Dusky Shark liver. . . . 0.9127 0.2386 



Sand Shark liver 0.9262 0.1943 



Hammer-head Shark 



liver 0.9245 0.2682 



Torpedo liver 0.9044 0.2133 



Cod liver 0.9277 0.2001 



Barn-door Skate liver. 0.9253 0.1970 



Sea-elephant 0.9135 0.2452 



Sea-leopard 0.9153 0.1858 



Whale ,0.9192 0.1822 



Blackfish head 0.9135 0.1132 



Porpoise body 0.9221 0.1208 



Porpoise jaw 0.9176 0.1084 



Sperm 0.1720 



Spermaceti 0.8627 0.1040 



Iodine Saponifi- 

 number cation 

 number 



Acid 

 number 



152.4 

 143.3 

 135.9 



103.9 

 117.3 

 91.1 

 117.4 

 124.8 



142.7 



118.2 



155.5 



111.0 



142.6 



155.8 



127.8 



121.6 



156.6 



33.90 



30.26 



30.68 



85.5 



65.75 



194.7 

 191.1 

 193.0 



196.5 

 188.9 

 191.4 

 191.1 

 189.9 



4.00 

 0.88 

 0.94 



7.40 



16.73 



62.07 



1.02 



1.60 



171.4 4.84 



185.2 

 182.7 



174.1 

 164.0 

 185.8 

 184.9 

 197.8 

 197.5 

 192.8 

 277.8 



286.0 

 167.0 

 137.7 



0.81 

 1.52 



3.32 

 0.92 

 1.82 

 0.38 

 1.66 

 0.00 

 6.70 

 0.81 

 1.53 

 0.89 

 0.33 

 0.26 



from the filtrate, and reclaiming some oil of inferior 

 grade by filter-pressing the gurry. Liver oils of good 

 quality are obtained by steaming fresh livers for a short 

 time and allowing the oil to rise. Extraction with sol- 

 vents may be resorted to where difficulties are encoun- 

 tered, as in reclaiming oil from digested dogfish, the 

 mushy character of which causes a poor separation in 

 the modern screw-presses. I have obtained good fish and 

 liver oils by steaming at brief intervals of time in an 

 autoclave at 5 to 10 pounds pressure. This process sug- 

 gests possibilities for the reclaiming of oil from dogfish. 

 Crude marine animal oils all have a fishy taste and 

 odor. They turn dark on long standing, and may deposit 

 a solid fat, which fat is composed of glycerides mainly 



