748 REPORT OF COMMISSIONER OF FISH AND FISHERIES. 
Payen gives the percentages of nitrogen and adds that the nitrogeneous 
substance can be estimated by multiplying the nitrogen by the factor 
6.5. We have used the factor 6.25. In making the recalculations for 
Table 12 we here follow Payen’s figures, but have also noted the adap- 
tations of the same made by Konig.* 
Regarding the figures in Table 10 the following remarks may be 
made : In the analysis of sardines t the percentage of nitrogen is given 
by Payen in round numbers as 6, and in a way that seems to imply that 
this was not intended as an exact statement of the percentage. Accord- 
ingly we have not figured out the percentage of protein. In the analy- 
sis of Roach,! No. xv, the percentage of nitrogen is stated at 2.33. 
The protein calculated from thi|5 by multiplying by 6.25 would be 14.56. 
The percentage of ash is not stated, but even if it were as high as 2 
per cent, it would make the protein (N x 6.25) only 14.56 per cent., while 
the albuminoids, etc., as estimated by difference would amount to 17.72. 
There is probably an error in the figures. Presuming that this error 
may be in the nitrogen I have omitted the percentage of protein from 
the table. In the specimen of salmon, No. xi, the percentage of nitro- 
gen is given as 2.10, which would make 13.1 per cent, of protein, while 
the percentage of albuminoids by difference is 18.17. The probability 
of error here is such that the protein is omitted. The figures for fresh 
herring are calculated by Payen from the analysis of salt herring, and 
I therefore omit the protein in this case also. In the other analyses the 
footings of water -f protein + fat + ash are pretty near 100. 
Table 10. — Analyses of the flesh of fishes by Payen. 
Names of fishes. 
Reference 
No. of 
specimen. 
Water. 
Dry sub- 
stance. 
Eat. 
Mineral 
matters. 
Nitro- 
gen. 
Skate (Raie) 
I 
P. ct. 
75.489 
P. ct. 
24. 511 
P.ct. 
0.472 
P. ct. 
1. 706 
P.ct. 
3. 846 
Conger eel (Anguille de mer, Congre) . . . 
II 
79. 909 
20. 091 
5. 021 
1. 106 
2.172 
Stockfish (Morue salee) 
III 
47. 029 
52. 971 
0. 383 
2 21. 320 
5.023 
Sardines (Sardines k l’huile) 
IV 
46. 04 
53. 96 
9. 36 
7.9 
6. 
Salt herring (Harengs sal6s) 
V 
48. 998 
51. 002 
12. 718 
3 16. 433 
3. 112 
Herring (Harengs frais) 1 
VI 
70. 000 
30. 000 
10. 300 
1.900 
2. 450 
Whiting (Merlan) 
VII 
82. 950 
17. 050 
0. 383 
1.083 
2.416 
Mackerel (Maquerau) 
VIII 
68. 275 
31. 725 
6.758 
1.846 
3.747 
Sole (Sole) 
IX 
86. 144 
13. 856 
0.248 
1.229 
1.911 
Dab (Limande) 
X 
79. 412 
20. 588 
2. 058 
1. 936 
2. 898 
Salmon (Saumon) 
XI 
75. 704 
24. 296 
4. 849 
1. 279 
2. 095 
Pike (Brochet) 
XII 
77. 530 
22.470 
0. 602 
1. 293 
3. 258 
Carp (Carpe) 
XIII 
76. 968 
23. 032 
1. 092 
1.335 
3. 498 
Barbel (Barbillon) 
XIV 
89. 349 
10. 651 
0. 212 
0. 900 
1.571 
Roach (G-ardon) 
XV 
67. 030 
32. 970 
13. 250 
2. 329 
Gudgeon (Goujons) 
XVI 
76. 889 
23. Ill 
2.676 
6 3. 443 
4 2. 779 
Bleak (Ablettes) 
XVII 
72. 889 
27. Ill 
5 8. 134 
6 3. 253 
2. 689 
Eel (Anguille) 
XVIII 
62. 076 
37.924 
23. 861 
0. 773 
2. 000 
1 The analysis of fresh herring is calculated from that of salt herring, and the figures are therefore 
only approximate. 
2 Including 19.544 per cent. salt. 
3 Including 14.623 per cent. salt. 
4 2. 77 in Payen, Subs. Alimentaires, 488. 
6 8.03 in loc. cit. 
6 These specimens included the small bones with the flesh “since they are eaten entire hence 
the large percentages of mineral matters. 
* Nahrungsmittel. 3te AufL, 1, 201-207. 
t In Subst. Aliment., p. 488. The analysis is not given in the other report referred 
to. See remarks on analysis by Konig beyond. 
