THE LOBSTER FISHERY 



639 



Table 138. Composition of Fresh Lobster. 



Source: Atwater, W. O., and Bryant, A. P., "The Chemical Composition of American 

 Food Materials," U. S. Dept. Agr., Agr. Expt. Sta. Bull, 28, Revised (1906). 



Table 139. Composition of Canned Lobster. 



Source: Atwater, W. O., and Bryant, A. P., "The Chemical Composition of American 

 Food Materials," U. S. Dept. Agr., Agr. Expt. Sta. Bull, 28, Revised (1906). 



prices of lobsters the protein and fat purchased are exceedingly costly. The vitamin 

 content of lobster meat has not been determined, but it is probably relatively high. 

 Composition of the Shell of the Lobster. The inorganic constituents of lobster 

 shells consist chiefly of calcium carbonate and phosphate and magnesium car- 

 bonate. The shells of young lobsters contain a larger proportion of calcium car- 

 bonate and a smaller proportion of calcium phosphate than the .shells of older 

 lobsters. Clarke and Steiger (1919) analyzed the inorganic constituents, claws, 

 and carapaces of a small, medium, and large lobster. Their results are given in 

 Table 140. 



Table 140. The Inorganic Constituents of Lobster Shells. 



Iron, aluminum, and 



silicon oxides 

 Magnesium carbonate 

 Calcium carbonate 

 Calcium sulfate 

 Calcium phosphate 



Total 



100.00 100.00 



100.00 100.00 100.00 100.00 



Source: Clarke, F. W., and Steiger, C, "The Inorganic Constituents of Lobster 

 Shells," Proc. Nat. Acad. Sci., 5, 6-8 (1919). 



