378 Transactions, . 
For the purposes of analysis some were divided into a “visceral” 
part and a “ muscle” part, before being dried in an oven at about 55? С. 
Others were dried similarly without separation into parts, and some were 
used fresh for glycogen estimation. 
PROTEIN. 
The usual method of estimating protein in food is to multiply the 
or 6:37. is m 
nitrogen we should get 58-1 (9-3 x 6-25), or about 15 per cent. of the 
fresh material. If, on the other hand, we were to take only the nitrogen 
that is insoluble when treated as described above we should get 39-7 per 
The true figure lies somewhere between these extremes, for some of the 
nitrogen of the extract may be due to amino acids split off from protein 
by autolytic changes in the earlier stages of drying, and such amino acids 
cannot be regarded as entirely valueless. 
. The above figures refer to the “ viscera.” A somewhat similar result 
18 given by the “muscle” part, where the total nitrogen was 12-2 per 
cent. of the solids, and this consisted of 7-54 per cent. insoluble and 
4-70 per cent. soluble in strong alcohol. In each case 30 to 40 per cent. 
of the total nitrogen was not in true protein form, and in such cases it is 
therefore incorrect to use the factor 6-25. 
CARBOHYDRATR. 
Using Pflueger’s method of estimation, we obtained the following 
figures for the glycogen percentage of freshly treated Haliotis iris :— 
TABLE II. 
| арваас | 
Sample. Part Weight in | Amount used | Percentage of 
x Grammes. (Grammes). Glycogen. 
a et f 
E Muscle ч coe 156 © 100 | 1-20 
п iscera is v. 104 104 | 0-54 
Muscle... 25 160 $00 1] 2-01 
Viscera Ee va 135 125 | 0-50 
posat but in spite of various devices the filtration proved so slow that 
Ше material began to decompose and had to be abandoned. The cause of 
