388 GIBBS, AGCAOILI, AND SHILLING. 
This food is sold with or without the addition of artificial 
color. 
Two by-products of bagoong alamang are termed patis and 
he-ko. They are obtained by squeezing the bagoong with the 
hands, taking a handful at a time. The solid portion thus ob- 
tained is colored with either grana or ankak to improve the 
looks of the pressed material, and salt added until the taste 
resembles the original. It is sold on the market as bagoong 
alamang. This imitation spoils in about five days. 
TABLE I1V.—Analysis of pressed alamang. 
Constituent. b Per cent. 
Total solids 30.92 
Water 69.08 
Protein 10.44 
Fat 1.15 
Ash 15.20 
Sodium chloride 14.42 
The liquid portion which is obtained on squeezing the bagoong 
alamang is boiled for half an hour and left to stand until 
precipitation is complete. The clear, supernatant liquid is de- 
canted and bottled. This is the so-called patis, a favorite sauce 
or condiment of the natives, and is used for almost every kind 
of viand. 
TABLE V.—Analysis of paiis. 
Constituent. Per cent. 
Solids 32.15 
Water 67.85 
Protein 4.51 
Fat SHAle 
Ash 23.04 
Sodium chloride 22.72 
The precipitate, called he-ko, answers all the purposes for 
which any kind of bagoong is used and is a condiment for 
salads and boiled vegetables. 
TABLE VI.—Analysis of he-ko. 
Constituent. Per cent. 
Total solids 35.63 
Water 64.37 
Protein 12.38 
Fat 0.90 
Ash 20.70 
Sodium chloride 18.71 
