低温に於いて魚肉及び牛肉の冷凍曲線に現るゝ特異點

抄録

Temperature of the pieces of freezing fish and meat was measured by a thermo-couple and was self-registered on the moving photographic plates. Singular points could be detected on the registered freezing curves. With meat, such a singular point can be identified with the eutectic point, as reported by R. H_EISS. It lowers, if the meat is stored longer. With several kinds of commercial fish, two of such singular points could be seen on each curve. one at about -55°C, while the other at about -95°C, both varying from piece to piece parallelly as each other.