IN a previous paper [Lovern, 1934, 2] it has been shown that the fat ofripe salmon eggs is different in type from salmon body fat.Apart from higher average unsaturation of the C20 and C22 acid groups, the content of C18 acids is distinctly higher.The egg fat indeed suggests a fat of the fresh-water type, with the specific peculiarities of the salmon superimposed upon it.It was further shown that whilst this egg fat must have been deposited selectively, the selection was not exercised by any specific withdrawal from the depots.The work now to be described is a closer study of the mechanism of this selective deposition of egg fat.EXPERIMENTAL.
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J. A. Lovern (1936) studied this question.
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