44 BULLETIN 908, U. S. DEPARTMENT OF AGRICULTURE. 
The weight of the fish and salt decreased uniformly during the first 
12 hours, but from the 12-hour to the 20-hour period it was small in 
comparison with the loss which occurred when the brine formed was 
drawn off at 2-hour intervals. Obviously not as much brine is 
formed after this period, when itis allowed to remain surrounding the 
fish. The greatest loss in weight occurred between the 4- and 6-hour 
periods, when 2.82 pounds, or 3.72 per cent, of the weight of the 
material at the beginning of this period was removed in the form of 
brine. The total loss of weight at the expiration of the 12 hours 
that the fish remained in salt was 17.9 pounds, which, corrected for 
the total weight of the samples taken (4.3 pounds), leaves 13.6 
pounds, or 16.39 per cent, as the actual loss of water, salt, and protein 
material from the original weight of fish and salt. The total loss 
for the 20-hour period amounted to 18.4 pounds, or 22.17 per cent, 
of the original weight. In this particular lot of fish nearly one- 
quarter of the weight of the original fish and salt was abstracted by 
brine during the 20 hours in ‘‘dry salt.” 
TABLE 18.—Loss in weight of fish held in dry salt. 
Weight of fish and | 
salt.t | 
ne | Weight : ; 
Condition of fish. Brome Loss in weight. 
Bae which | Semple. 
otal. || loss was | 
obtained. 
—_—— : 
EXPERIMENT 1. 'Pounds. |Pownds. | Pownds.| Grams. | Ounces. | Pounds. | Per cent. 
SU meager 1 8a co oe Veeco [ce a ae 
Held in salt— 
TOURS. == ee eeree eee aces 82.6 81.9 0.7 181 6.4 0.4 0. 50 
FAO Seat ccasnsOGEs0 50 Be (hbal -6 992 35.0 2.2. | 2.68 
ANSNOUTSEA oa. eee eee Renee 76.5 75.9 .6 1,179 41.6 2.62 | 3.29 
Gihours s.b52 cea eee eee 73.0 72.4 6 1,282 45.2 2. 82 | 3.72 
SiHoursh. nee Sesser aot eis 70.2 69.6 -6 $81 34.6 | 2.16 | 2.98 
1OMOUISe 0. 2 eee eos ee 67.6 67.0 -6 902 31.8 | 2.0 | 2.87 
IZM OUNS 3332 Osea eee Cee 65.1 64.5 ZAG 872 30.7 | 1.92 | 2.87 
DONO UES ee Eee eee 60.3 |0 See epee 1,917 67.6 | 4.23 | 6.56 
EXPERIMENT 2. ; | 
Frosh...-----+-+-2scseeseeeeees { “tig FEES oe ee ee ee eee 
Held in salt— 
MHOUT wesc cee eae see 146.0 145.1 9 442 15.6 0.98 .70 
PANOULS  asen tcc sels ote ce 142.5 141.6 9 1,157 40.8 2.6 1.79 
ANOUIS joe See See coeeees 136.9 136.0 9 2,138 75.4 | 4.7 3.32 
GMNGOUISee sce eee en 132.0 131.9 9 1,795 63.3 4.0 2.94 
SHOUTS eee eee oaeese ae 128.5 127.6 9 1,5 54.5 3.4 2.58 
1OMROUTSH— eee eco ese 124.5 123.7 8 : 49.3 3.1 2. 43 
HOMOUES =eeeeeenee nese es <= 120.9 120.0 9 1,284 45.3 2.8 2.26 
ZOOS enna reenact s.ce T1258) Serer E-Feeetsr | 3,273 115.5 | 1.2 -} 6.00 
| \ 
1The first column gives the weight of fish and salt at the expiration of the different intervals of time at 
which the brine was drawn off. The second column shows the weight of fish and sa!t from which the 
brine for the succeeding interval of time was obtained. Thatis, the figures in the first column are corrected 
for the weight of the sample taken, forming the figures from which the true percentage loss for each interval 
was obtained. 
2 Fish. 
3Salt. 
The total volume of brine collected during the 20 hours the fish 
were in salt amounted to 6,970 ce, which, as a saturated salt solution, 
