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008251212s1929    nscd    ob   f|0| 0 eng d
040 |aCaOODSP|beng|erda|cCaOODSP
043 |an-cn---
0861 |aFs52-5/37-1929E-PDF
1001 |aLangstroth, G. O., |eauthor.
24512|aA note on the heat change in haddock muscle during rigor mortis / |cG.O. Langstroth.
264 1|aHalifax : |bBiological Board of Canada, |c1929.
300 |a1 online resource (4, [1] pages) : |bchart.
336 |atext|btxt|2rdacontent
337 |acomputer|bc|2rdamedia
338 |aonline resource|bcr|2rdacarrier
4901 |aManuscript reports of the experimental stations ; |vno. 37
500 |aDigitized edition from print [produced by Department of Fisheries and Oceans].
504 |aIncludes bibliographical references.
520 |a"It is well known that heat developed during the period of rigor in different types of muscular tissue. This heat, supposedly due to the formation of lactic acid from glycogen and it's [sic] consequent neutralization has been measured in the case of frog and the value obtained has been found to agree with that calculated from the heats of fromation of the reactants.* The present report deals with an investigation to ascertain if possible whether this effect might not be large enough to change the temperature of a mass of chilled fish by an amount sufficient to materially increase the rate of bacterial action"--page 1.
650 0|aHaddock|xMicrobiology.
650 0|aDecomposition (Chemistry)
650 0|aRigor mortis.
650 6|aÉglefin|xMicrobiologie.
650 6|aDécomposition (Chimie)
650 6|aRigidité cadavérique.
7102 |aBiological Board of Canada, |eissuing body.
830#0|aManuscript reports of the experimental stations ;|vno. 37.|w(CaOODSP)9.948621
85640|qPDF|s3.24 MB|uhttps://publications.gc.ca/collections/collection_2025/mpo-dfo/fs52-5/Fs52-5-37-1929-eng.pdf