Marcouw.—-Food Values of New Zealand Fish. 319 
the slow filtration was undoubtedly the large amount of slimy mucus that 
was present. Glucose could easily be detected in the crude extract 
ee 
The glycogen from рапа “ muscle ” фа the usual qualitative tests, 
not reduce so readily as glucose solutions do, and in one test it failed to 
ferment with yeast. Unfortunately the time at our disposal did not allow 
of further investigation while the material was fresh. The origin of the 
glycogen found in marine shell-fish is worth investigating; for, unlike the 
feed contain chiefly pentosanes, methyl pentoses, and pentoses; and the 
transformation of these into glycogen does not occur readily, if at all, in 
the vertebrates 
In i g o out Pflueger's method for glycogen (heating чы several 
hours with 30 per cent. KOH) it was found that the glycogen, n pre- 
material which retarded the filtration. This was almost certainly some of 
the unsaponifiable fatty matter which had withstood the action of the 
alkali. 
Far. 
In the usual method of — foods, ч weight of the ethereal 
extract is returned as “ fat.” Although it is well known that ether does not 
extract all the fat, and that it extracts substances that are not fat, yet the 
method is convenient and suitable when dealing with vertebrate material. 
In the paua, and presumably in molluses generally, the faults of the method 
are more obvious, as can be seen from the following data: The dried 
visceral portion of paua 3 was себна with hot aleohol, and then with 
fes the alcohol was driven off and its residue extracted with ether; 
the combined ethereal extract gave, we may presume, all the ether-soluble 
ateri usually estimate a green colour, due to chlorophyll, 
and amounted to 7-04 per cent. of the А ponified, апа the 
| lids. This was sa 
fatty acids separated, washed, and ultimately weighed. The fatty acid in 
the ethereal = was about 73 per cent., whereas in ordinary fats it is 
about 90 a 
In t " the muscle portion the amount dissolved out by the 
alcohol uk iecur extracted with ether was between 80 and 90 per 
cent. of the total fat, whereas in a fish-powder (groper) treated in the same 
way only 70 per cent. of the fat was extracted by the alcohol. 
These observations indicate that the ethereal extract does not represent 
the true fat-value. 
Азн. 
The paua is comparatively rich in inorganic salts. The ктарын p 
gave 6-17 per cent. and the whole paua 7-5 per cent., indicating ash 
content in the fresh material of from 1-5 to nearly 2 per cent. x таре 
tive examination of а small quantity of the ash was kindly made for us in 
the Chemistry Department by Mr. Penseler, under Professor Inglis's direc- 
tions. The usual elements were found, but in addition Mr. Penseler note 
a strong suspicion of the presence of zine, although he was unaware 
that that element has been shown to be fairly common in marine shell- 
fish. 
