CHEMICAL COMPOSITION OF FOOD-FISHES. 
771 
THE LIVER OF FISHES. 
Konig (Nakrungsmittel, 1, 18) cites from Moleschott (Physiologie, der 
Nalirungsmittel, 1859), analyses by von Bibra of liver of pike, trout, 
and carp. The percentage of protein, as given in each case, is 6£ times 
that of nitrogen, and the percentages of water, protein, fat, ash, and 
“non-nitrogenous extractives,” together make 100; hence I infer that 
the last are estimated by the difference. The figure for the amount of 
these substances in No. xcvi is noticeably large. These analyses, with 
one of liver of burbot by Kostytscheff, taken from Table 21, are put 
together in Table 32. As above explained, non-nitrogenous extractives 
are given in the analysis of the liver of burbot. 
Analyses of oil in fish of different species may be found in Konig, 
Nahrungsinittel, 3te Aufl., p. 218. 
Table 29 . — Analyses of the liver of fishes. 
Liver of— 
Reference 
No. of 
specimen. 
Water. 
Water-free 
substance. 
Protein. 
Fat. 
“ Non ni- 
trogenous 
extractives. 
Ash. 
Pike, (v. Bibra) 
XCIII 
P. ct. 
79. 34 
P.ct. 
20. 66 
P. ct. 
6. 66 
P. ct 
4. 73 
P. ct 
7.61 
P. ct. 
1.64 
Trout, (v. Bibra) j 
XCIV 
xcv 
^73. 64 
21.36 
16. 05 
3.00 
0. 42 
1.89 
Carp, (v. Bibra) 
XCVI 
68. 06 
31.94 
14. 37 
?. 93 
13.49 
1.15 
Burbot, (Kostytscheff) 
LIX 
45. 58 
54. 42 
8. 92 
44. 89 
(?) 
1 
0. 61 
Section 0. — COMPOSITION OF AMERICAN AND EUROPEAN 
FISHES COMPARED. 
1. RECAPITULATION OF ANALYSES OF AMERICAN AND 
EUROPEAN FISHES. 
GrENERAL STATEMENT. 
The analyses recounted in the previous chapters include all that I 
am familiar with of American and European fishes made in accordance 
with the methods now current. They are summarized in the forms 
adopted in the present report, in Tables 30, 31, and 32. Of these, not 
much need be said by way of explanation, except that the analyses of 
a few of the European specimens, particularly of preserved fish, have 
been omitted, either because they were of so unusual occurrence that 
a repetition of the statements of the analyses is hardly necessary, or 
because of apparent errors in the reports to which I have had access. 
I believe that these tables contain all the analyses that are most 
important for our present purpose. 
Table 30 recapitulates the analyses of the flesh of specimens of fresh 
fish. It will be observed that the albuminoids, etc., are estimated by 
difference, but that the percentages of protein (N x 6.25) are also given. 
When a number of analyses of the same species were made the rnaxb 
