Note on the Vitamin Oil contained in the Liver of Fishes

Abstract

The ratio of the liver to the whole body in weight of several fishes (Table 2) varied from 1 to 2.5%. Table 1 lists the fat content of the liver, and Table 3 gives hydrogen-ion concentration of the same. The authors obtained vitamin oil from the liver by the pepsin digestion method, and found the optimum of the temperature to be 40°C and that of pH to be 3•4 ?? 3•7 for this procedure. Table 6 tabulates various ingredients of the liver oil thus obtained.