DIGESTIBILITY OF FISH. 

 Data of digestion experiments with- Boston mackerel in a 



simple mixed diet. 



7 



Experiment, subject, and diet. 



Weight 

 of food. 



Constituents of foods. 



Water. 



Protein. 



Fat. 



Carbo- 

 hy- 

 drates. 



Ash. 



Experiment No. 444, subject D. G. G.: 



Boston mackerel (in form of fish loaf) 



Grams. 



1, 496. 

 439.0 

 284.0 



1,320.0 

 171.0 



Grams. 



926.0 



331.5 



19.6 



1, 116. 7 



Grams. 



323.0 



11.0 



23.0 



5.3 



Grams. 



199.9 



.4 



38.0 



6.6 



Grams. 



Grams. 

 47.1 



91.7 

 201.1 

 187.4 

 171.0 



4.4 





2.3 



Fruit 



4.0 





















3, 710. 

 67.0 



2, 393. 8 



362.3 



19.3 



343.0 



244.9 



10.1 



234.8 



651.2 



31.9 



619.3 



57.8 







5.7 







52.1 















94.7 



95.9 



95.1 



90.1 



Experiment No. 446, subject R. L. S.: 









1, 184. 

 227.0 

 243.0 



1, 376. 

 58.0 



732.9 



171.4 



16.8 



1,164.1 



255.6 

 5.7 

 19.7 

 5.5 



158.2 



.2 



32.6 



6.9 





37.3 



47.4 

 172.0 

 195.4 



58.0 



2.3 





1.9 



Fruit 



4.1 





















3, 088. 

 53.0 



2, 0S5. 2 



286.5 



21.9 



264.6 



197.9 



7.5 



190.4 



472.8 



16.2 



456.6 



45.6 





7.4 







38.2 















92.4 



96.2 



96.6 



83.8 



Experiment No. 447, subject 0. E. S.: 



Boston mackerel (in form of fish loaf) 









1,348.0 

 476.0 

 171.0 



1, 594. 

 165.0 



834.4 



359.4 



11.8 



1,348.5 



291.0 

 11.9 



13.8 

 6.4 



180.1 

 .5 



22.9 

 8.0 





42.5 



99.5 

 121.1 

 226.3 

 165.0 



4.7 





1.4 



Fruit 



4.8 





















3, 754. 

 70.0 



2, 554. 1 



323.1 



28.6 



294.5 



211.5 



12.2 



199.3 



611.9 

 21.6 



590.3 



53.4 





7.6 







45.8 















91.1 



94.2 



96.5 



85.8 



Average food consumed per subject per day 









1, 172. 4 



781.4 



108.0 



72.7 



192.9 



17.4 



Summary of digestion experiments with Boston mackerel in a simple mixed diet. 



Experiment No. 



Subject. 



Protein. 



Fat. 



Carbo- 

 hydrates. 



Ash. 



444 



D. G. G 



R.L.S 



0. E. S 



Per cent. 

 94.7 

 92.4 

 91.1 



Per cent. 

 95.9 

 96.2 

 94.2 



Per cent. 



95.1 



96.6 



. 96.5 



Per cent. 

 90.1 



446 



83.8 



447 



85.8 









92.7 



95.4 



96.1 



86.6 







An average of 

 grams of carbohyc 

 periods with Bost 

 calories. These c 

 per cent, and 96.] 

 of digestibility for 

 cent and 95.2 pei 

 the undigested pr 



108 grams o 

 Irates was coi 

 on mackerel, 

 onstituents "v» 

 L per cent di£ 

 the fish prot 

 • cent, respec 

 otein and fat 



I prote 

 isumec 

 the fuc 

 /"ere fo 

 jested, 

 ein anc 

 tively, 

 result] 



in, 

 pe 



1 Vf 



and 

 res 

 I fa 

 whc 

 n g 



73 

 r m 

 due 

 to 

 Deci 

 b w 

 ;n t 

 froi 



gra 



an < 

 of 

 be 



bive 



sre 



illo^ 



21 t 



iai 



th 

 91 



ly. 



foi 



va 



le 



5 Of 



lyd 



e die 

 1.7 r 

 Tl 

 md 1 

 ace ^ 

 bass 



it 

 ur 



st 



>ei 



le 



:o 



va 



il 



it, ai 

 ing t 

 bein^ 

 • cen 

 coef 

 be 9 

 ,s mi 

 ratio 



1( 



h 



t, 



i. 

 ic 

 n 



1 193 

 e test 

 1,861 

 95.4 

 iients 

 1 per 

 e for 



