Action of Sulphur on the Sardine Oil. I
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概要
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Properties of the gelatinized substance, which is produced from sardine oil by the action of added sulphur of 5 to 35% were studied. The velocity of production of aceton-insoluble residue increases with the amount of sulphur added, as shown in Fig. 1. If 15 to 20% of sulphur is added to sardine oil and the latter is heated at 160°C for 60 to 90 min., the oil is gelatinized and aceton-insoluble residue amounts to ca. 83%. In the case of addition of 15% sulphur, we obtain the most strong and viscous gelatinized substance.
- 社団法人 日本水産学会の論文
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関連論文
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