CHEMICAL* COMPOSITION OF FOOD-FISHES. 711 
Proximate ingredients directly determined. 
Constituents. 
In water- 
free sub- 
stance. 
In fresh 
substance. ; 
I n fresh j 
substance j 
calculated | 
to 100 p. ct. ! 
Water 
i 
78. 22 
78.22 
Albumen coagulated from cold- 
water extract 
7.30 
1.59 
1. 55 
Extractives, etc., not coagu- 
lated in cold-water extract.. . 
8.38 
1.81 
1.81 
Gelatin, hot-water extract 
16. 83 
3.65 
3. 65 
Insoluble protein 
60. 84 
13. 25 
12. 88 
Ether extract 
2.85 
0.62 
0. 62 
Ash 
5. 82 
1.27 
1.27 
Total 
102. 02* 
100.41* 
100. 00 
Laboratory Number 52. 
Name: Yellow pike perch or wall-eyed pike. Stizostedion vitreum. 
Received: March 17 1881, from Mr. Blackford. 
Description: Two whole fish, of which the heavier had considerable immature spawn. 
Weighings in preparation for analysis. 
Constituents. 
a. h.. 
1 
Total. 
Flesh 
Refuse 
Loss 
Total 
Grms. 
232. 5 
369.2 
9.8 
Grms. 
230. 2 
273.5 
7.5 
Grms. 
462. 7 
642.7 
17.3 
Lb. Oz. 
1 0.3 
1 6.6 
... 0. 6 
Per cent. 
41.21 
57. 25 
1.54 
611.5 
511.2 
1, 122. 7 
2. 75 
100. 00 j 
Analysis of flesh. 
‘Fr.” : 
fPartial drving. — 61.9 grm. fresh substance, 
I 21.16% Pd. in Fr. 
I Complete drying.— 1.0675 grm. Pd. — l. 0215 grm. Water-free, 
95.69% Wfr. in Pd. 
hydrogen), j Comr'lete drying. — 1.0565 grm. Pd. = 1.0120 grm. Water-free,. 
| 95.79% Wrf. in Pd. 
( 21.16% Pd. in Fr. x 95.74% Wfr. in Pd. = 20.26% Wfr. in Fr., or 79.74% Water in Fr. 
Nitrogen. 0.6005 grm. Pd. = 0.5748 grm. Wfr. gave 0.08432 grm. N. = 14.67% ,N\ ) Av’ge 14.67% It. in Wfr. 
0.5995 =0.5739 0.08413 =14.66 
Water , 
( Dried in { 
13.1 grm. partially dried, “Pd 
; Wfr.”= ) 
Wrf.” = f 
Av’ge 95.74% 
Wfr. in Pd. 
Ether Ext. 0.700 grm. Pd. = 
0.704 grm. Pd. 
0.6703 grm. Wfr., gave 0.0195 grm. Ext. =2.31% Ext. 
: 0.6706 grm. Wfr., gave 0 01 95 grm. Ext. =2.31% Ext. 
Asli. 3.010 grm. Pd. =2.954 grm. Wfr., gave 0.1995 grm. Ash =6.75% Ash ] 
P 2 0 5 0.9070 grm. Pd. =0.8902 grm. Wfr., gave 0.0202 grm. P,O s = 2.26% P 2 O s 
0.9015 =0.8848 0.0195 =2.21 
or 2.97% N. in Fr. 
Av. 2.31% ext. in Wfr. 
or 0.47%) ext. in Fr. 
Av’ge 6.75% Ash. in Wfr. 
or 1.37% Ash in Fr. 
Av’ge 2.24% P 2 0 6 in Wfr. 
or 0.4596 P 2 0 5 in Fr. 
S0 3 0.9030 grm. Pd. = 0.8863 grm. Wfr., ogives, 0.0388 grm. S0 3 
0.9035 =0.8868 0.0394 
:4.38% S0 3 \ Av’ge 4.43% S0 3 in Wfr. or 
:4.48 , 0.90% S0 3 inFr. 
Albumenin 
cold-water 
Ext. 
S 33.3 
|33.i 
3 grm. Fr. = 6.7533 grm. Wfr., gives 0.4045 grm. Alb. =1.21%, All). 
3 =6.7533 0.3885 =1.16% 
Av’ge 1.19% Alb. 
in Fr. or 5.87 % 
Alb. in Wfr. 
f33.3 grm. Fr. = 6.7533 grm. Wfr., gave 1.2365 grm. crude 
I Ext. = 3.70% cr. Ext. ^ Av’ge 3.72%cr. Ext. in Fr. 
33.3 grm. Fr. = 6.7533 grm. Wfr., gave 1.2420 grm. crude | or 18.36% cr. Ext. in W fr. 
Ext. =3.73% cr. Ext. J 
in cold-ivater Ext. "1 0.4085 grm. crude Ext. gave 0.0105 grm. water = 2.57%> water ) 
0.4085* 0.0065 fat = 1.03 fat 
! 0.9280 0.2190 Ash =24.22 Ash ) Ext. in ciude Ext. 
1 18.36% crude Ext. =13.14% ppre Ext. in Wfr. =2.00% pure Ext. in Fr. 
33.3 grm. Fr. = 6.7533 grm. Wfr., gave 1.2340 grm. crude \ 
gel. =3.70% crude gel. 
33.3 grm. Fr. =6.7533 grm. Wfr., gave 1.2570 grm. crude 
gel. = 3.77% crude gel. 
0.9935 grm. crude gel. gave 0.0170 grm. water = 1.71% water ) s qoo , _ qi qso , nnPft tT( n 
0.9935 0.0045 fat =0.46 fat (.o-O- 0 -91-98 0 puie gel. 
1.2340 0.0710 Ash =5 85 Ash S include gel. 
1 18.46% crude gel. = 16.98% pure gel. in Wfr. = 3.44%) pure gel. in Fr. 
Extractives , etc., J 
Gelatin in 
hot-water Ext. 
\ Av’ge 3.74%) crude gel. in Fr. 
or 18.46% crude gel. in Wfr. 
"The excess above 100 is doubtless due in part at least to the ash of the albumen and insoluble pro- 
tein from which the ash was not subtracted. The composition of the fresh substance is recalculated 
to 100 by subtracting this excess from the insoluble protein and albumen. 
