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The occurrence of ovarian endometriosis has been studied in 990 cases of primary epithelial carcinoma of the ovary. In 357 serous and 155 undifferentiated lesions no example of endometriosis was found and only one example in 203 mucinous tumours. In the 205 cases of endometrioid carcinoma the incidence of endometriosis was 9.3%. In the 36 cases of clear cell carcinoma and the 23 cases of mesonephroid carcinoma with tubular pattern the incidence was significantly higher, 19.4% and 25.9% respectively. The incidence in endometrioid tumours was significantly higher in those cases in clinical stage I b as compared with other stages. Possible histogenetic relationships between endometriosis and ovarian carcinoma are discussed. Follow-up study of these patients clearly showed that it is of the utmost importance to attempt complete removal of all tumour tissue at the primary operation. Preoperative irradiation using super-voltage technique is advocated.

A preliminary communication about hysteroscopy in 118 pregnant patients is presented. The common McCarthy panendoscope was the instrument used. Pregnant patients were examined from the eighth to the fortieth week or more and during labor. Among the conditions studied were prolonged pregnancy, premature rupture of the membranes, Rh incompatibility, hemorrhage of late pregnancy, intrauterine fetal death, and hydatidiform mole. The authors believe that this is a useful diagnostic procedure worthy of an extensive trial.

A series comprising 357 cases of serous carcinoma of the ovary has been followed up for 5 to 15 years. Blind histological subgrouping according to the presence or absence of psammoma bodies was performed. A significantly higher survival rate was found in cases with such calcifications than in those without. In stages II, III, and IV the difference amounted to about 20 per cent. It is suggested that the development of psammoma bodies in serous carcinoma of the ovary reflects a specific tumor-host reaction. Furthermore, it is advocated that the finding of such calcifications should be taken into account when evaluating the results of different treatment methods.

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1. Torsken ved Vest-Grønland vokser senere enn vanlig etter at den er blitt kjønnsmoden. Hanfisken er ca. 5 cm lengere enn hunfisk av samme alder. Gjennomsnittsalderen var høy - 11.85 år - og lengden 77.2 cm. 2. Leveren var meget liten og fettfattig med en gjennomsnittlig lever og fettprosent på henholdsvis 2.54 g/100 g fisk og 30.0 g/100 g lever. Pr. kg fisk ga huntorsken ca. 1.4 ganger så meget lever og ca. 2.6 ganger mer tran enn hantorsken. 3. Denne magre lever vil gi meget lite tranutbytte ved vanlig damping. En må derfor benytte andre tranutvinningsmetoder (f. eks. en separatormetode). 4. Fettprosenten i leveren øker regelmessig med leverinnholdet. 5. Gjennomsnittlig var vitamin A- innholdet i tranen ca. 10 300 internasjonale enheter vitamin A pr. g (E3265Å = 5.42, faktor 1900), og vitamin A-reserven ca. 27 mg vit. A/kg rundfisk. 6. Opptil 12-13 år er vitamin A-reserven lik for begge kjønn og stiger linjert med ca. 1.65 mg vit. A/kg rundfisk pr. år. For eldre årganger stiger hunfiskens vitamin-reserve sterkere med alderen. 7. Forutsatt at vitamin A-reserven for en bestemt gjennomsnittsalder er den samme hvert år kan vitamin A-innholdet i tranen approksimativt beregnes av leverprosenten. ENGLISH 1. The cod at West-Greenland grows much slower than the Norwegian cod after maturity. After maturity and at a definite age the female is about 5 cm longer than the male. The average age of the fish in the 1949 season was high- 11.85 years- and the length 77,2 cm. 2. The livers were very small with low fat content. The average liver content was 2.54 g/100 g fish and the fat content of the livers 30.0 g/lOOg liver. On the average, the females gave about 1.4 times as much liver and about 2.6 times as much fat as the males. 3. These small livers yield too little fat with the usual steam rendering process. Other methods must be used, for example a centrifuge process. 4. The fat content of the livers increases with increase in the percentage of liver in the fish. 5. The vitamin A-reserve is equal for both sexes up to the age of 12 to 13 years, and rises linearly with the age of the fish with about 1.65 mg vitamin A/kg fish per year. For older fish (over 13 years) the females vitamin A-reserve rises faster with advancing age than does that of the male. 6. On the average the vitamin A-content of the liver oil in the 1949 season was about 10 300 international units per g. (E3265Å = 5.42, factor 1900), and the vitamin A-reserve ca. 27 mg vit. A/kg fish. 7. If the vitamin A-reserve of the West-Greenland cod of a definite age is the same each year, the vitamin A-content of the liver oil can be approximately predicted on the basis of the quantity of liver occurring in the fish.

In the cod and coalfish liver oils investigated, the vitamin A content increased with increasing amounts of unsaponifiable matter. A relative increase in per cent of unsaponifiable matter paralled about half as much relative increase in its per cent of vitamin A content. By incorporation of 1 % of the unsaponifiable matter of these oils in another oil the refractive indices (n 20/D) of the oil increased by (35.8 ± 1.6).10-5. Corrected for analytical error, = 1.0.10-5 , the tru figure is (35,8±0.6). 10-5 .Consequently the refractive indices of the unsaponifiable matter of the investigated cod and coalfish liver oils are practically constant, although the vitamin A content varies about 100 %.

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Mengden av blindtarmer i Lofot-torsk er ca. 1,26 g/100 g av rundvekten, og fettinnholdet ca. 1,82 g/100 g blindtarm. Fettets vitamin A-innhold bestemtes til 29.000 internasjonale enheter vitamin A pr.g., tilsvarende 525 IE/g blindtarm. Storseiens blindtarmer er større, inneholder over 1,5 ganger så meget fett, omtrent dobbelt så meget vitamin A (ca. 1.000 IEA/g,) og mer vitamin A i fettet enn samme organ fra Lofot-torsk. I fjordtorskens blindtarmer fant en et vitamin A-innhold på ca. 400 IE/g. Ved hurtig vacuumtørking av oppmalte blindtarmer i tynne skikt unngås vitamin A-tap. Samtidig utvinning av enzymer og vitamin A fra ferske blindtarmer av torsk eller sei gir mulighet for lønnsom opparbeidelse. ENGLISH The amount of pyloric caeca occurring in the Lofoten cod averages about 1,26 percent of the total fish weight. The fat content of the pyloric caeca averages 1,82 g/100 g caeca. The fat contains 29.000 international units of vitamin A per gram, corresponding to 525 IE/g caeca. The pyloric caeca of the coalfish (gadus virens) is larger. It-contains more than 1,5 times as much fat. And, since the consentration of vitamimin A in the fat is greater, it contains about twize as much vitamin A (ca. 1.000 IE of A/g of caeca.) The pyloric caeca from smaller cod, caught in the fjords contains about 400 IU of vitamin A per gram. Minced pyloric caeca can be vacuumdried in thin layers without loss of vitamin A. It would seem economically feasible to extract enzymes as well as vitamin A from the fresh pyloric caeca of cod or coalfish.

For å få et innblikk i om man ved kjemiske undersøkelser kan slutte seg til om et sildemel har vært for sterkt påkjent under tørkingen, er det gjort en del analyser av presskake og mel umiddelbart etter framstillingen og av melet også etter lagring i 3 og 12 måneder ved vanlig romtemperatur. Sildemelprøvene representerer følgende tørkeprosesser: (1) fyrgasstørke, (2) vannluft-tørke (Huse), (3) damptørke og (4) vakuumtørke. I det ferske mel fra fyrgasstørkene var vitamin A fullstendig destruert (Carr Price Test), mens tilsvarende mel fra varmlufttørken hadde tapt over halvparten av sin opprinnelige vitamin A-verdi. Melet fra sistnevnte tørke inneholdt ikke vitamin A etter 3 måneders lagring. I mel fra damptørke var vitamin A bevart selv etter 3 måneders lagring. En dyprød farge forstyrret antimontrikloridreaksjonen ved bestemmelse av vitamin A i vacuumtørket sildemel. Harskheten i melfettet ble bestemt etter en modifisert KREIS-metode og med SCHIBSTEDS aldehydreagens. Det nyproduserte mel fra fyrgass- og varmluft-tørkene var meget harskt. Tilsvarende mel fra damp og vacuum-tørkene viste betydelig lavere harskhetstall. Harskhetsanalysen etter ovennevnte metoder sviktet for lagret sildemel. Melfettets innhold av frie fettsyrer steg ikke hverken under selve tørkeprosessen eller under lagring av melet, og skulle således være et godt mål for kvaliteten av det opparbeidete silderåstoff. Den største tilbakegang i eterekstraherbart fett under lagringen fant en i de mel som ble mest oksydert ved tørkeprosessen. Melets cholininnhold var lite influert både av tørkebetingelser og lagringstid. Omkring 40-50 % av det »lett avspaltbare kvelstoff« (ammoniakk) forsvant under tørkeprosessen. Den anvendte metode for bestemmelse av proteinets lettfordøyelighet med pepsin--saltsyre ga ikke verdier som sto i noen tydelig relasjon til tørkebetingelsene. ENGLISH The intention of these investigations was, by chemical methods, to determine the influence of various drying processes upon the quality of herring meals. The herring meal from four types of dryers - (1) flame-dryers, (2) hot air dryers, (3) steam dryers, (4) vacuum dryers - and the corresponding presscakes were analysed immediately after processing and the meals also after storage for three and twelve months at ordinary room temperature. The vitamin A, determined by a special procedure, using antimony trichloride as reagent (CARR-PRICE test), was very susceptible to destruction in dryer (1) and (2) (see above). In herring meal from dryer (3) the vitamin A content was intact for a storing period of at least three months at ordinary room temperature. A deep red colour interfered with the vitamin A determination in the vacuum dried meal. The rancidity of the fats extracted from newly prepared meals, as determined by KREIS-value (a modified method) and by SCHIBSTED'S reagent for aldehydes, gave high figures for dryer (1) and (2). The corresponding figures for dryer (3) and (4) were considerably lower. The above mentioned rancidity reactions proved unfit for stored herring meals. The free fatty acid content of the meal-fat did not rise neither during the drying process nor during storage of the meals for a period of twelve months at room temperature. The percentage of fatty acids in the meal-fat is therefore a fairly good indication of the quality of the herring raw materials entering the dryer. The largest decrease in ether-extractible fat after storage was found for those herring meals which had become most rancid during the drying process. The cholin content of the meals was rather constant, and little influenced by either drying conditions or storing time. About 40 to 50 per cent of the volatile nitrogen disappeared during the drying process. With the analytical method used no definite relation was found between the content of easy digestible proteins in the meals and the drying conditions.

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Determination of the peroxides formed during blowing with air or oxygen at room temperature has been regarded as the best method for testing the stability of fat oils, and especially for determination of their induction periods. The present investigations are chiefly dealing with airblowing of medicinal cod liver oils, to find if a more rapid stability test can be obtained for these oils by elevation of the reaction temperature. The results can be summarized as follows: 1. The oils were treated with air in an apparatus permitting controlled temperature and airstream conditions (fig. 1). 2. No reaction products with prooxidativ effect were blown off the oils with the airstream at a temperature of 40° C. Diffuse daylight, the humidity of the air, or filtering of the oils, were all factors of minor importance. 3. Increase in the airstream increased the rate of peroxidation considerably, but to a very different degree in different cod liver oils. In relation to calculated zero peroxide numbers (airstream->O), the blowing with 50 l-air per hour at 40° C through 30 g oil, increased the rate of peroxidation from 50,5 to 113,5 °/o. The stability test therefore must be carried out with minimum airstream. 5 l air per hour through 30 g oil was found to give relatively small errors, and at the same time sufficient stirring of the oils. 4. For resistent oils the absorbtion of oxygen per hour increased with the time. Destearinized oils, on the other hand, showed no induction period, and a slight decrease in the rate of peroxidation with the time took place. 5. The temperature coefficients of the resistant oils showed no relation to the temperature or the blowing time, but changed extremely irregular. For the destearinized oils these coefficients showed considerable constancy, averaging 1,71 from 19° C and upwards to 70° C. 6. The reliable stability relations of the steam rendered cod liver oils, expressed as quotients of the increase in their peroxide numbers after airblowing at 20° C for 72 hours, equalled the stability relations found by blowing at 60° C for 3 hours. This was especially true for the destearinized oils. No other blowing time at any elevated temperatures up to 70° C gave these stability relations. 7. By destearination of the oils the antioxidants were filtered off with the stearin - this -was also the case with the bulk of the oil components containing phosphorus. This indicates that the antioxidants in unstearinized cod liver oils are mainly phosphatides. 8. The antioxidants in unstearinized oils were destroyed in about 1/2 hour by 100° C. 9. Washing with destilled water increased the stability. 10. In a liver oil, stored airtight for half a year, the decomposition of peroxides and the formation of epihydrinaldehyd (Kreistest) approximately paralleled each other. 11. Unstearinized oils, produced by centrifugal methods from the fresh residues of steamheated cod livers, had much lower resistance to oxidation than the corresponding steam rendered oils.

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