NUTRITION OI? oysters: NATURE OK THE "FATTENING" OF OYSTERS. 483 



from the shell contents and evaporated to dryness. The gills and mantles were dis- 

 sected off from each meat, mixed together, dried, and ground. Similarly, the adductor 

 muscle was separated and prepared. The remainder, or body, of the oyster containing 

 the liver, digestive system, etc., was dried and ground into one preparation. Glycogen 

 determinations on the four parts of the oyster thus obtained are reported in Table 5. 

 These show little or no tendency for glycogen to diffuse out into the shell liquor of the 

 oyster, and indicate that like higher animals oysters can store glycogen in all tissues but 

 more especially in the liver, for the so-called liver is the chief organ in the part designated 

 as the body of the oyster. 



Table 5. — Distribution of Glycogen in Oysters. 



Parts. 



Body 



Gills and mantles. 



Muscle.. 



Oyster liquid 



Glycogen 

 in dried 



sub- 

 stance. 



Ash in 

 dried sub- 

 stance. 



Per cent. 

 27.60 

 12.69 

 8.51 



Glycogen 

 in ash- 

 free 

 solids. 



a Too low to be accurately determined. 



CONCLUSIONS. 



1. Protein and fat do not accumulate in oysters when they attain the condition 

 known as "fat." This is in marked contrast to the accumulation of glycogen which 

 must be regarded as the chief storage substance for oysters. ' ' Fat ' ' oysters are glycogen- 

 rich oysters. Investigations and practical procedures looking to improvements in mar- 

 ketable value of oysters must take into account the importance of those nutritive condi- 

 tions favoring glycogen formation. 



2. The glycogen storage occurs more or less in all tissues of the oysters but is espe- 

 cially prominent in the region of the liver. 



