106 Part I1I.—Twenty-fourth Annual Report 
paper the numbers given for “ proteid” refer simply to the total nitrogen 
calculated as proteid by multiplying the amount of the former by 6°25. 
In the case of these herrings a weighed quantity of fresh muscle was 
mixed up thoroughly with anhydrous sodium sulphate, the mixture boiled 
with alcohol to coagulate the proteid, and then the powder extracted 
frequently with boiling distilled water until all the sulphate was removed. 
The remainder, consisting of coagulated proteid, was incinerated in the 
usual way with sulphuric acid (Kjeldahl) and the nitrogen estimated. 
On multiplying the latter by the usual factor the amount of coagulable 
proteid was obtained. 
(a) Amounts stated in percentages of fresh material. 
Series A.—. 
Coagulable 
Water. Proteid. Proteid. Fat. 
70°81 20°67 18-71 534 
Series B.— 
67°58 19-95 16°13 9°57 
(5) Grammes in total muscles of fish. 
Coagulable 
Proteid. Proteid. Fat. 
Series A. . LOA 17°58 5-01 
Se ce a V12°56 10°16 6°02 
JuNE 2, 1906 (Loch Fyne). 
These herrings were large spent fish with young ova in the ovaries. 
Females were selected for analysis. 
Length. Girth. Weight. Genitals. 
Cm. Cm. Gm. 
29 14 211 Weight of ovaries 
28 18 180 of these sixfish , 
27 13 170 10‘7gm. 
26 13 165 
26 13 150 
26 12 138 
Avg. 27cm. 13cm. 169m. 
Analyses :— 
(a) In percentages of fresh material. 
Water. Proteid. Fat. 
72°35 17°81 Sela 
(+) Grammes in total muscles of fish. 
Proteid. Fat. 
30:09 15:39 
Jung 2, 1906 (Loch Fyne). 
Fourteen young immature herrings were obtained on the same day as 
the spent fish of the preceding series. 
