This experiment was designed to see salt and water contents of salted salmon by measuring the freezing point. The author obtained the data shown in Table I. Relation between the freezing point and salt content in the moisture of a sample is shown in Fig. 1. In the case of light salting, the depression of the freezing point of the salted salmon is the sum of the depression of the freezing point of the raw material plus that of the pure salt solution which-is in the same concentration as in the sample.
In Fig. 2, the relation between the moisture and salt contents is shown, and from the figure, the following formula is determined in the case of the dry salting;
m=0.74-α•8/m
where m=moisture in the salted salmon, 8=salt content, α=1.
Fig. 3 shows the relation between the freezing point and the moisture calculated from Fig. 1, Fig. 2 and this formula. Points in the figure, are determined by the experiment. Thus, we can find out the salt and water contents by measuring the freezing point, as the curves coincide with the observed points.
