CHEMICAL COMPOSITION OF FOOD-FISHES. 
751 
ANALYSES BY ALM&N. 
As the original report* of Almeu’s investigations seems to have had 
a somewhat limited circulation, and only brief abstracts have appeared 
in the journals, it will not be amiss to cite some of the details. They 
may be best introduced by his tabular statement of results, which is 
translated as Table 15. The succeeding statements are freely trans- 
lated or condensed from Alm^n’s report. 
Table 15* — Analyses of fishes and of beef by Almen. 
A. Fresh fish and beef. 
Name of specimen. 
1 
2 
3-" 
4 
5 
6 
7 
8 
9 
Eel (Mimena anguilla). 
Mackerel (Scomber 
scombrus). 
Salmon (Salmo salar). 
Little herring (Clupea 
harengus v. membras). 
Beef (Bos taurus). 
Plaice (Pleuronectes 
platessa). 
Perch (Perea fluviatilis). 
Common cod (Gadus cal- 
larias). 
J Pike (Esox lucius). 
P. ct. 
P. ct. 
P. ct. 
P. ct. 
P.ct. 
P. ct. 
P. ct. 
P. ct. 
P. ct. 
Soluble albumen 
a 
1.46 
2.74 
3. 39 
2. 64 
2. 13 
1. 72 
3. 61 
1.78 
2.52 
Insoluble protein compounds 
b 
8. 14 
11.84 
11.02 
11. 76 
14. 29 
12.31 
9. 01 
9. 33 
7. 64 
Gelatin formers 
c 
2. 04 
1. 01 
1. 50 
2. 53 
1. 46 
3.17 
3.74 
2. 69 
2. 82 
Protein compounds 
d.\ 
11.64 
15. 59 
15.91 
16. 93 
17. 88 
17.20 
16. 36 
13. 80 
12. 98 
Extractive matters 
, e 
1. 78 
1. 87 
2. 15 
2.30 
1. 95 
2. 15 
1. 76 
1. 58 
1. 85 
Fat 
f 
32. 88 
16.41 
10. 12 
5. 87 
2.28 
1.80 
0. 44 
0. 20 
0.15 
Salts 
<1 
0. 92 
1. 70 
1. 49 
1.65 
1.13 
1.46 
1.38 
1.44 
| 1.13 
Water 
h 
52. 78 
64.43 
70. 33 
73. 25 
76. 76 
77. 39 
80. 06 
82. 98 
83. 89 
Water-free substance 
i 
47. 22 
35. 57 
29. 67 
26. 75 
23. 24 
22. 61 
19. 94 
17. 02 
16. 11 
Nitrogen 
k 
2. 105 
3. 225 
3.103 
3. 013 
3. 328 
3.198 
2. 898 
2.674 
2. 370 
Protein compounds calculated from ni- 
trogen 
l 
11.24 
17. 22 
16. 57 
16. 09 
17. 77 
17.08 
15.48 
14. 28 
12. 66 
Insoluble salts 
m 
0. 26 
0. 25 
0.32 
0. 89 
0. 65 
0.44 
0. 57 
0. 75 
0. 22 
Soluble salts 
n 
0. 66 
1.45 
1.17 
0. 76 
0. 48 
1. 02 
0.81 
0. 69 
1 0.91 
Chlorine 
0 
0.013 
0. 173 
0.043 
0. 079 
0. 059 
0. 140 
0.061 
0. 097 
! 0.186 
( Protein compounds 
P 
24. 65 
43.83 
53. 62 
63. 29 
76. 94 
76. 07 
82. 04 
81. 08 
80. 57 
Calculated on 1 Extractive matters 
q 
3. 77 
5. 26 
7. 25 
8.60 
8. 39 
9. 51 
8. 83 
9. 28 
11.48 
water 1 free < Fat 
r 
69. 63 
46. 14 
34. 11 
21.94 
9. 81 
7.96 
2. 21 
1. 18 
0. 93 
substance, j Salts 
s 
1.95 
4.77 
5. 02 
6. 17 
4. 86 
6.46 
6.92 
8.46 
7. 02 
1 Nitrogen percentage... 
t 
4. 46 
9. 07 
10. 46 
11.26 
14. 32 
14. 14 
14. 53 
15. 71 
14.71 
* Analyse des Fleisches einiger Fisclie, von Aug. Almdn (Mitgetheilt der Konigl. 
Gesellschaft der Wissenschaften zu Upsala am 7 April, 1877. ) Upsala, 1877, 4to, 59 pp. 
