752 F Ol OF COMMISSIONER OF FISH AND FISHERIES. 
Table 15. — Analyses of fishes and of beef by Alintn — Continued. 
Name of specimen. 
Soluble albumen 
Insoluble protein compounds 
Gelatin formers 
Protein compounds 
Extractive matters 
Fat 
Salts 
Water 
Water-free substance 
Nitrogen , 
Protein compounds calculated from nitrogen.. 
Insoluble salts 
Soluble salts 
Chlorine 
f Protein compounds 
Calculated on water J Extractive matters .. . 
free aubstauce. S Salts ‘ ;;;;;;;;; ; ; ; ; ; ; ; ; ; 
l Nitrogen percentage.. 
B. Salted fish. C. Dried fish. 
10 
11 
12 
13 
14 ! 
15 
16 1 
17 
Herring (Clupea haren- 
gusb 
Mackerel (Scomber 
scombrus). 
Salmon (Saliuo salar). 
Ling (Gadus molva vel 
morrhua). 
Little herring (Clupea 
harengus v. membras). 
Codfish (Gadus virens). 
Codfish powder (Gadus). 
Ling (Gadus molva). 
! 
P. ct. 
P. ct. 
P. ct. 
P. ct. 
P. ct. 
P.ct. 
P.ct. 
P. ct. 
a 
1.71 
1. 28 
2.73 
0. 60 
1.00 
5. 36 
3. 38 
1. 86 
b 
11.31 
15.68 
15. 10 
16. 07 
13. 82 
54.01 
50. 56 
38. 60 
c 
1.93 
1. 50 
1.41 
7. 06 
1.76 
12. 35 
10. 47 
13. 72 
d 
14. 95 
18. 46 
19. 24 
23. 73 
16. 58 
71. 72 
64. 41 
54.18 
e 
5. 52 
2.74 
3. 02 
3. 70 
2. 82 
6. 48 
9.14 ! 
4. 90 
f 
21.30 
14.10 
12. 00 
0. 40 
7. 05 
1. 20 
0.70 
0.57 
g 
15. 66 
16. 27 
14. 70 
19. 75 
17.93 
6. 89 
8. 73 
11.82 
h 
42. 57 
48. 43 
51. 04 
52. 42 
55. 62 
13. 71 
17. 02 
28. 53 
i 
57. 43 
51.57 
48. 96 
47. 58 
44. 38 
86. 29 
82. 98 
71. 47 
k 
2. 925 
3. 331 
3. 581 
4. 575 
3. 100 
12. 79 
12.17 
9. 46 
l 
15. 62 
17.79 
19. 12 
24. 43 
16. 55 
68. 30 
65. 00 
50. 51 
m 
1 43 
1. 13 
0. 72 
1.42 
0. 83 
3.83 
7. 00 
2. 29 
n 
14. 23 
15. 14 
13. 98 
18. 33 
17.10 
3. 06 
1.73 
9. 53 
0 
13.65 
14. 50 
13. 81 
18. 00 
16.24 
0. 19 
0.60 
9. 08 
P 
26. 03 
35. 80 
39. 30 
49. 88 
37. 36 
83. 11 
77. 62 
75. 81 
q 
9. 61 
5. 31 
6.17 
7.77 
6. 35 
7. 51 
11. 02 
6. 86 
r 
37. 09 
27.34 
24. 51 
0.84 
15. 89 
1.39 
0. 84 
0. 79 
8 
9,7. 27 
31. 55 
30. 02 
41. 51 
40. 40 
7. 99 
10. 52 
16. 54 
t 
5.093! 6.459 
7.314 
: 9.62 
6. 985 
14. 82 
14. 67 
13.23 
METHODS OF ANALYSIS. 
The execution of the analyses seems to have been in some respects 
less detailed than might have been the case. Thus many, if not most, 
of the more important determinations are not duplicated but made only 
once in each experiment. I would not, however, be understood to 
question the reliability of the results except in so far as single deter- 
minations are always uncertain. Agreement of duplicates by no, means 
proves the correctness of an analysis but their failure to agiee often 
calls attent on to errors which might otherwise escape notice. 
As regards the preparation of the material for the analysis, Alm6n, 
after spea^i of the ease with which bones', tendons, and fat can be 
separated from the other tissues in meats, remarks as follows : 
In investigating the colorless and almost white meat of fish the foreign ingre- 
dients can not be separated with the same facility and thoroughness as is done in the 
analysis of beef. In fish there are a great number of hones disseminated throughout 
the meat and which have the same color. These are very difficult to separate and 
portions remain in the flesh during the analysis, and through their richness in phos- 
phate of lime and gelatin-formers increase the quantity of salts, especially the 
insoluble salts, and of gelatin. As it is, however, not intended in these investiga- 
tions to make a comparison between the muscular tissues of fish and mammals, but 
a comparison between the different kinds of fish and beef as articles of food, the 
flesh of fish ^ ■->vestigation has been no more carefully prepared than is usual in 
the preparation of food for the table. 
