Matcotm.—Food Values of New Zealand Fish. 377 
PROTEIN, 
A few estimations of the caloric value of the proteins of fish gave an 
average figure of 5-43—caleulated for the water—and ash-free substance. 
This corresponds closely to the figure for mammalian protein. 
ACKNOWLEDGMENTS. 
We again beg to acknowledge the grant of money from the Government, 
through the New Zealand Institute, which made this research possible ; 
also the hospitality of the University of Otago in granting us working- 
space, gas, light, water, &c. 
SuMMARY. 
In calculating the fuel-values of fish fats and oils the ease of oxidation 
before ingestion and the presence of considerable amounts of unsaponifiable 
matter should be taken into account. Instead of the standard figure, 
PART 4: COMPOSITION OF THE.PAUA (HALIOTIS IRIS). 
This paper gives an account of some analyses of the shell-fish paua 
(in this case Haliotis iris), which was used as food by the Maori and is 
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methods of diet-analysis to such material. One reason for this is that 
the part of the shell-fish used as food includes the alimentary canal and 
its contents, the glands, heart, and sexual organs; whereas in vertebrate 
imals used as food only the muscles and certain organs are eaten. The 
results are that in shell-fish we have a more heterogeneous mixture of 
materials, the non-protein nitrogen is high, the substances soluble in 
ether are by no means all fat, and the percentage of unclassified material 
(“ extractives”) is considerable. 
r investigations were chiefly directed to the determination of the 
relative amounts of protein, carbohydrate, fat, and ash. 
e paua were obtained from the shore at Pounawea. They were alive 
when received in the laboratory, and were kindly identified for us by 
Professor Benham as Haliotis iris. 
