โ Scribed by J.S.H.
No coin nor oath required. For personal study only.
Ind. Ed., 1933, XXV,F764-767)
gives a concise history of the whaling industry and describes its present ~status. At present, the chief whaling region is the Antartie. Norway controls 6o per cent., England 30 per cent. of the total world production. In 1931, 42,874 whales were caught, and 184,349,ooo gallons of whale oil were produced. In modern whaling, the factory ship is accompanied by whale catchers, which are fast motor boats or small steamers of 15o to 18o tons; it may be accompanied by oil carriers. The factory ship may render the oil from 15 or more whales, and produce 15,ooo gallons of oil in a single day. Two grades of oil are obtained from the blubber by boiling it with water. A third grade of oil is produced by pressure cooking of the residue from the open digestors. Still another, somewhat inferior, oil results from pressure cooking of the flesh and bones. Whale oil represents approximately 5 per cent. of the total world supply of fats and oils. The domestic production in the United States is between 7 and 12 million pounds annually; in 193o the importation of whale oil was 55,000,000 pounds for consumption and 75,ooo,ooo pounds for storage in bond. The chief use in the United States today is for soap manufacture. After hydrogenation, the oil may be used not only for this purpose, but also as a constituent of oleomargarine and lard substitute. The American shore factories on the Pacific coast also produce guano and bone meal from whales. The better grades of whale meat are suitable for human consumption. The League of Nations is endeavoring to control whaling operations so as to conserve the supply and prevent its exhaustion by extermination of the whales. J. S. H.
Factors Influencing the Vitamin Content of Foods.--R. ADAMS DUTCHER (Pennsylvania State College, School of Agr. Exp. Sta., Bull. 275, 24 pages, 1932) has compiled an excellent review of this important subject, including the factors which influence the natural or normal vitamin content of fresh foods of both plant origin and animal origin, and the influence of food treatment on vitamin potency. Under the latter heading, attention is paid to :--Harvesting and field factors, storage, heat treatment, desiccation and fermentation, pasteurization and evaporation, cooking and canning, and irradiation. The vitamins A, B, C, D, E, and G are considered. A bibliography of 86 references completes the work. J. S. H.
๐ SIMILAR VOLUMES