鰮油に対する硫黄の作用I

抄録

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.