CHEMICAL COMPOSITION OF FOOD-FISHES. 
749 
Table 11. — Proportions of ref use and flesh in fishes analyzed by Payen. 
Kind of fish. 
Reference 
No. of 
specimen. 
Refuse. 
Flesh. 
Kind of fish. ; 
Reference 
No. of 
specimen. 
Refuse. 
| Flesh. 
SVnt.Pi 
I 
%*. ct. 
19. 28 
P. ct. 
80. 72 
85. 08 
Dab 
X 
P. ct. 
24. 66 
P. ct. 
75. 34 
Conger eel 
II 
14. 92 
Salmon 
XI 
9. 04 
90. 52 
Stockfish 
III 
11.34 
88. 66 
Pike 
XII 
31. 88 
68. 12 
Sardines 
IV 
19. 54 
80.46 
88.00 
59. 12 
77. 87 
Carp ........ 
XIII 
37. 15 
62. 85 
Salt herring 
V 
12.00 
Barbel 
XIV 
46. 95 
53. 05 
VVhiting 
Mackerel 
VII 
VIII 
40. 88 
22. 13 
Gudgeon 
Bleak 
XVI 
XVII 
24. 11 
100. 00 
75. 89 
Snl e 
IX 
13. 86 
86. 14 
Eel 
XVIII 
100. 00 
Table 12. — Analyses of fishes by Payen, stated in the formused in the present report. 
Kind of fish 
Skate 
Conger eel A 
Stockfish 
Sardines (in oil) . 
Salt herring 
Herring 
Whiting 
Mackerel 
Soie 
Dab 
Salmon •- 
Pike 
Carp 
Barbel 
Roach 
Gudgeon 
Bleak 
Eel 
g.i 
ii 
i 
ii 
hi 
IV 
V 
VI 
VII 
VIII 
IX 
X 
XI 
XII 
XIII 
XIV 
• XV 
XVI 
XVII 
XVIII 
P.ct. 
75. 50 
79. 91 
47. 03 
46.04 
49.00 
70. 00 
82. 95 
68. 28 
86. 14 
79. 41 
75. 70 
77. 53 
76. 97 
89. 35 
67. 03 
76. 89 
72.89 
62. 08 
P.ct. 
24. 50 
20. 09 
52. 97 
53. 96 
51. 00 
30.00 
17. 05 
31.72 
13. 86 
20. 59 
24. 30 
22. 47 
23.03 
10. 65 
32. 97 
23.11 
27.11 
37. 92 
"iS 
P. Ct. 
22. 32 
13. 96 
31.27 
36. 70 
21. 85 
17. 80 
15 59 
23. 11 
12. 38 
16. 59 
18. 17 
20. 58 
20. 60 
9. 54 
16. 99 
15. 73 
13.29 
P. ct. 
0. 47 
5. 02 
0.38 
9.36 
12. 72 
10. 30 
0.38 
6. 76 
0.25 
2. 06 
4. 85 
0.60 
1.09 
0.21 
13. 25 
2. 68 
8. 13 
23. 86 
P.ct. 
1. 71 
1 . 11 
*21. 32 
7. 90 
tl6. 43 
1.90 
1. 08 
1. 85 
1. 23 
1.94 
1. 28 
1.29 
1. 34 
0. 90 
+3.44 
+3. 25 
0. 77 
P.ct. 
3. 85 
2.17 
5. 02 
6. 00 
3.11 
2.42 
3.75 
1.91 
2. 90 
3.26 
3. 50 
1. 57 
2. 33 
2. 78 
2.69 
2. 00 
+t 
1 > 
P. ct. 
24. 04 
13.58 
31. 39 
19. 45 
15. 10 
23. 42 
11. 94 
18. 11 
20. 36 
21. 86 
9. 82 
14. 56 
17. 37 
16.81 
12. 50 
P.ct. 
101.72 
99. 62 
100. 12 
97. 60 
99. 51 
100. 31 
99. 56 
101.52 
99. 78 
101. 26 
100. 28 
100. 38 
101. 08 
99. 21 
Including 19.54 per cent. salt, f Including 14.62 per cent. salt. I Including small hones. 
ANALYSES BY KONIG. 
The analyses In Table 13, by Professor Konig and his assistants, 
Messrs. Brimmer, Farwick, and Kraucli, are taken from Konig, Nah- 
rungsmittel , as above stated. Some of the analyses are given in the 
Zeitschrift fur Biologie , 1876, p. 507, others in the Chem.u. tech . TJnter- 
sucliungen an der Versuchstation , Munster , 1878, 8. 106. 
In Konig’s tables the protein (Stickstoff-Snbstanz) is estimated by 
multiplying the nitrogen by 6.25, the nitrogen having been determined 
by soda-lime. Where the sum of percentages, protein + fat (ether ex- 
tract) + ash + water, is less than 100, the difference is taken as, u Kon- 
nitrogenous extractives” (Nfreie Extractstoffe). We have altered the 
form of statement into that adopted for the tables of this report ; that 
is to say, the amounts of “albuminoids by difference ” are computed 
by subtracting the sum of the water, fats, and ash from water-free sub- 
stance, and put in the place of the protein (Nx6.25) of Konig’s table. 
