290 



MARINE PRODUCTS OF COMMERCE 



Distribution of Nitrogen. Several workers have studied the form of the nitrogen 

 of fish flesh and have shown that it is chiefly albuminous nitrogen. The results 

 of Okuda's analyses of the bonito, the Japanese porgy, and the tunny are given 

 in Table 69. Drummond's data concerning the form of nitrogen of herring and 



Table 69. Form of Nitrogen in Certain Marine Fish. 



Source: Okuda, Y. "Quantitative Determination of Creatin, Creatinine and Certain 

 Monoaminoacids in Certain Fishes, Mollusks and Crustacea," /. Coll. Agr. Tokyo Imp. 

 Univ., 5, 2.5-31 (1912-1916). 



cod muscle and the results of Osborne and Heyl's study of halibut muscle are 

 given in Table 70 and are compared with similar analyses of ox and chicken 

 muscle. 



From these data it is seen that the analysis of halibut muscle is approximately 

 the same as that of chicken muscle, except that the humin nitrogen of the former 



Table 70. Form of Nitrogen in Halibut, Cod, and Herring Muscle. 



Amide 



Humin Monoamino Diamine 



Source: Osborne, T. B., 

 Physiol, 23, 81-89 (1908). 



and Heyl, F. W., "Hydrolysis of Fish Muscle," Am. J. 



is somewhat higher. Other observers have reported the humin nitrogen content 

 of chicken muscle as high as 2.74 per cent. 



Composition of the Proteins. Osborne and Heyl studied the products of hy- 

 drolysis of halibut (Hippoglossus hippoglossus) muscle and more recently Okuda 



