50 FISH CULTURAL ASSOCIATION. 
— — ——— ——————— 
The albuminoids are often spoken of.as the “flesh formers,” 
and the carbohydrates and fats as “respiratory ’’ substances. It 
was formerly believed, too, that the albuminoids alone could be 
transformed into‘the nitrogenous tissues of the body, but later 
research has led to the views stated above. The functions sup- 
ply any material for respiration and for production of ‘mus- 
cular energy are in all probability shared by all the nutrients. 
To resume briefly—asking your pardon for the repetition : 
the albuminoids, the nitrogenous constituents of foods (albumen, 
fibrin, etc.), which make the lean meat, the muscle, the con- 
nective tissues, skin, and so on, are the most important of the 
nutrients. Next in importance come the fats, and last, the car- 
bohydrates—sugar, starch, and the like. One reason of the in- 
ferior position of the carbo-hydrates is the fact that they have no 
nitrogen. The albuminoids can do their own work and all the 
work of the carbo-hydrates and fats as well, while these latter 
can only do their own. With lean meat alone we might make 
a shift to get on for a good while, but with carbo-hydrates and 
fats alone we should speedily starve. : 
Now the flesh of fish, like other animal foods, consists 
mainly of albuminoids, but has more or less of fats, and con- 
tains very little of the carbohydrates. Vegetable foods, on the 
other hand, consist largely of carbohydrates, and contain less of 
the albuminoids and fats. Science and experience unite in testi- 
fying that a proper combination of all makes the most whole- 
some, as we know it gives the most agreeable, diet. 
Let us, then, note some of the main facts concerning 
THE CHEMICAL COMPOSITION OF FISH. 
