4 U. S. BUREAU OF FISHERIES 



Table 3. — Iodine content of various foods from La Chaux-de-Fonds and Signau 



Doctor von Fellenberg, however, came to the conclusion that the 

 iodine content of the atmosphere was of relatively little importance 

 as compared with the iodine of the food and drinking water. 



Bom'cet (1899) was the first chemist to determine the iodine content 

 of a large nimiber of fishes. His results are given in Table 4. 



Table 4. — Iodine content of some European fishes as determined hy Bourcet 



Kind of sea food 



Mg. I per 

 kilogram 



Parts per 

 billion 



Mollusks: 



Mussel (Mt/tilus edulis) 



Periwinkle (Littorina liitorea) 



Portuguese oysters (Gryphea arcuata) 



Shrimp (Crangon vulgaris) 



Marine fish: 



Coalflsh {Merlangus corbonarius) — 



Viscera , 



Flesh , 



Cod (Gadus morrhua), salt. 



Gurnard (Trigla cuculus) 



Herring (Clupea harengus): 



Smoked, roe 



Smoked, milt 



Smoked, entire. 



Do 



Do 



Ling (Molva vulgaris) 



Mackerel (Scomber scombrus) 



Ray (Raja clavata) _ 



Sardines (Alosa sardina), salt 



Whiting (Merlangus vulgaris) 



Anadromus fishes: 



Atlantic salmon (Salmo salar), head. 



Salmon trout (Truita marina) 



Fresh-water fishes: 



Bleak (Alburnum lucidus) 



Bream (Albramis brama) 



Burbot (Lota vulgaris) 



Carp (Cyprinus carpio) 



Chevenne (Leuciscus cephalus) 



Bel (Anguilla vulgaris) 



Gudgeon (Oobio fluviatilis) 



Mullet ( Chondosiroman nasus) 



Pike (Esox Indus) 



Roach (Leuciscus rutilv^) 



1.9 



1.3 



.7 



2.4 



1.2 

 1.2 



.6 

 1.7 

 1.8 

 2.0 

 1.2 



.3 



.2 



.6 



.3 



1.4 

 .1 



.6 

 1.2 



.8 



.6 



.07 



.8 



.12 



.6 



.3 

 L2 



1,900 

 750 



1,300 

 700 



2,400 



900 



1,200 



1,200 



800 



600 



1,700 



1,800 



2,000 



1,200 



300 



200 



600 



300 



1,400 

 100 



600 



1,200 



800 



600 



70 



800 



120 



600 



300 



1.200 



