Dried State of Fresh and Stored Fish Compared

From the relation, given by Prof. M. TAUTI1) between the weight of dried fish relative to its intial weight and the humidity of the surrounding air, we obtain:- W1-w/w=fW0-w/wc/p0r/1-r………………………… (2)where W0 denotes the initial weight, w weight of dry matter, W1, final weight, r the relative humidity, c and ρ0 the gram molecular weights of the solute and of water respectively contained initially in the aqueous solution of bodily juice in unit volume, and f a constant. This shows that if the initial water content of fish, (W0-w)/w, and the final humidity, r, are given the final water content is proportional to the initial molar concentration of the bodily juice, which can vary during storage through the process of putrefaction. With fresh sardin as well as those stored at about 8°C. for several days, dried in the sun, it was found that the final water content does increase with the days of storage of the material. The relation (2) was also justified from the results of an experiment, where c/ρ0 was determined from the freezing point observation.