[17] 



NUTEITIVE VALUE OF FISH AND INVEB-TEBEATES. 



449 



analyses of flesh of the same species, and see in how far the principle 

 holds good, in other words, whether the protein remains constant, or 

 nearly so, and whether the fat increases at the expense of the water 

 or the water at the expense of the fat. 



The following figures include all the cases in which two or more anal- 

 yses were made of flesh containing in any case over 3 per cent of fats: 



P&rcentagen of fats, water, and protein in flesh of fish, different specimens of same species. 



Eond of fish. 



Number. 



Pats. 



Water. 



Protein. 



Salmon (Salmo salar) , 



Spent salmon 



Salmon trout (Cristivomer namaycush) . . 

 Shad (Alosa sapidissima) 



Eel, salt-water (Anguilla rostrata) 



Pompano (Trachynoius carolimis) 



Mackerel {Scomber seombrris) 



Halibut (Hippoglogsus americamis) , 



Porgy (Stenotomus argyrops) 



White perch {Morons americana) 



Sheepshead {Archosargus probatocephalua) 

 Striped bass {Boccus lineatus) 



*280 



t279 



14 



*35 



t36 



17 



255 



10 



6 



212 



32 



245 



249 



221 



4 



217 



234 



263 



39 



13 



30 



230 



261 



8 



9 



211 



1 



31 



262 



15 



44 



46 



48 



250 



260 



237 



225 



248 



19 



7 



Per cent. 



13.1 



13.0 



12.5 



4.4 



2.8 



12.5 



10.2 



13.6 



10.8 



10.2 



10.1 



8.1 



7.0 



6.5 



10.3 



7.9 



13.5 



1.6 



16.3 



7.0 



6.9 



5.9 



4.2 



2.2 



10.6 



2.8 



2.2 



7.9 



6.0 



1.5 



5.6 



2.5 



6.7 



0.7 



4.6 



3.6 



2.8 



2.2 



2.2 



1.6 



Per cent. 

 61.0 

 61.4 

 67.1 

 75.3 

 78.2 

 68.8 

 69.5 

 6.5.3 

 69.7 

 71.0 

 70.7 

 72.1 

 73.6 

 72.0 

 69.8 

 73.4 

 67.4 

 78.2 

 64.0 

 74.3 

 74.1 

 73.7 

 75.4 

 78.7 

 70.1 

 77.0 

 79.2 

 72.0 

 73.3 

 79.7 

 75.6 

 75.8 

 72.0 

 79.1 

 76.6 

 75.8 

 77.3 

 77.9 

 79.7 

 79.0 



Per cent. 

 24.5 

 24.2 

 19.2 

 19.2 

 17.8 

 17.3 

 19.1 

 19.7 

 18.3 

 17.8 

 17.8 

 18.2 

 18.0 

 20.0 

 18.9 

 17.6 

 18.1 

 19.2 

 18.2 

 17.5 

 17.4 

 19.2 

 19.1 

 18.1 

 18,2 

 19.4 

 17.5 

 18.8 

 19.3 

 17.5 

 17.6 

 20.4 

 20.2 

 18.9 

 17.8 

 19.3 

 18.8 

 18.8 

 16.7 

 18.3 



►Male. 



t Female. 



In this juxtaposition of the figures, the very regular increase of water 

 with decrease of fat in the flesh is striking. It is also very notice- 

 able that, except in the case of the salmon, the percentage of protein 

 in each species remains nearly constant while the percentages of fats 

 rise as those of water fall and vice versa. In other words, the protein 

 remains practically constant, while as fat is stored in the flesh water 

 is driven out, and as the fat is removed water takes its place. The 

 physiological bearing of this, I do not feel competent to discuss, if in- 

 deed it means anything more than simply that the fat and water mutu- 

 ally replace each other, volume for volume, in the flesh. If it be true, 

 as I have seen it stated, that the fat globules are stored both without 

 and within the muscular fibers, and that a considerable quantity may 

 H. Mis. 67 29 



