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The muscle of the sardine was grounded, boiled fer 5 minutes at 98°C was wrapped with a cloth and was pressed in the perforated iron-cylinder (inside diameter 8•8cm., height 10•0cm pore-diameter 0•6cm) with a hydraulic press.
As shown in Figs. 1 and 2, the amount of expressed oil reaches an asymptotic condition at a pressure of 50kg/cm². It is to be seen in Table 1 that the oil content in the pressed residue is constant irrespective of the pressure applied in case the body length of the specimens is equal. At the pressure of 50 kg/cm² the percentages of oil in the pressed cake and of nitrogen in expressed juice remains almost unchanged when the temperature in heating the material is above 90°C (Fig. 3).