CHEMICAL COMPOSITION OF FOOD-FISHES. 719 
Details of analyses of flesh of specimens offish — Continued. 
[Determinations of phosphorus, sulphur, and chlorine, recovered in water- free substances, j 
Laboratory number of 
specimen. 
39 
40 
41 
42. 
4:i 
44. 
43. 
46. 
47. 
48. 
49 
52. 
53. 
Phosphorus, as P 2 O 5 . 
I ndividual 
determina- 
tions. 
er cent. 
1 . 60 
1 60 
2. 40 
2.21 
2. 38 
2.48 
0.61 
0.61 
1.91 
1.85 
1.41 
1.51 
2.19 
2. 23 
2. 13 
2.12 
1.77 
1.76 
1.64 
1.59 
1. 67 
1.65 
2 . 26 
2.21 
2. 02 
2. 05 
Average. 
Per cent. 
f 1.60 
2. 31 
2.43 
0.61 
1.46 
2.21 
2.13 
1.77 
2.24 
2.04 
Sulphur, as S0 3 . Chlorine, Cl. 
Individual 
determina- 
tions. 
Per cent. 
( 1.42 
\ 1.42 
C 1.73 
> 1.81 
( 1.99 
i 1.96 
( 1.07 
l 1.03 
C 1.80 
\ 1.81 
C 2.50 
> 2. 57 
C 1.50 
\ 1.59 
< 2. 83 
\ 2. 76 
C 1.75 
) 1.78 
< 1.71 
i 1.70 
< 1.12 
) 1.11 
C 4.38 
i 4.48 
( 4.08 
) 4.20 
j Individual 
Average, determ ina- Average 
tions. 
Per 
cent. 
1.42 
1. 77 
1.98 
1.05 
1.81 
2.54 
1.55 
2 . 80 
1. 77 
1.71 
1. 12 
4.43 
4.14 
Per cent. 
0. 68 
0. 68 
0. 94 
0.96 
0. 93 
0. 93 
Per cent. 
J 0.68 
<> 
0. 95 
0.93 
4. TABULAR STATEMENTS SHOWING THE RESULTS OF THE 
ANALYSES OF AMERICAN FISHES. 
EXPLANATION OF TABLES. 
Tables 1 to 9 recapitulate the results of the analyses of American 
fishes. 
Table 1 gives the localities of the specimens as stated by the parties 
from whom they were received, the portions received for analysis, re- 
sults of weighings in preparing for analysis, etc. The u loss in prepar- 
ing for analysis ” I suppose to have consisted chiefly of water which 
evaporated during the process, and of material which adhered to the 
hands and the instruments with which the separations were made. 
The specimens are here arranged, for convenience, in numerical order. 
The full descriptions and details regarding the specimens were given 
in the previous chapter. 
Table 2 gives results of analyses of flesh calculated on water-free sub- 
stance. It will be observed that the percentages of protein as estimated 
by multiplying the nitrogen by the factor 6.25, and those of “albumi- 
noids, etc.,” (actual nitrogenous substances) as estimated by difference 
[100— (ether extract-)- ash) = albuminoids, etc.], are both given. The 
former (protein=Nx6.25) has the sanction of common usage, but the 
latter comes nearer to the truth. We certainly can not go far away in 
assuming that the flesh of fish contains ordinarily but very little of non- 
nitrogenous compounds other than fats and mineral compounds, though 
