CHEMICAL COMPOSITION OF FOOD-FISHES. 
815 
tions, therefore, tend to confirm the correctness of those of Table 41, in 
which the absolute weight of the protein of the flesh was assumed to be 
unaltered. 
Table 42. — Estimated changes in composition of whole specimens of oysters in foaling. 
[Estimates based upon analyses and assumption that the weight of the shells is unchanged in 
floating. J 
James River. 
Potomac River. 
Not floated. 
Floated. 
Not floated. 
Floated. 
Constituents of specimens. 
100 parts by 
weigh t of speci- 
mens in natural 
condition con- 
tained (per an- 
alysis)— 
* 
The same speci- 
men after dial- 
ysis is estimated 
to contain— 
100 parts by 
weight of speci- 
mens in natural 
condition con- 
tained (per an- 
alysis)— 
The same speci- 
men after dialy- 
sis is estimated 
to contain— 
Shell contents • 
Parts by weight. 
Parts by weight. 
Parts by weight. 
Parts by weight. 
Flesh 
9. 49 
11.68 
8. 35 
10. 22 
Liquids 
5. 51 
5. 90 
7. 78 
6. 50 
Refuse: 
Shells 
84. 36 
84. 36 
83. 25 
83.25 
Loss, etc 
0. 64 
0. 50 
0. 62 
0. 37 
Total 
100. 00 
102. 44 
100. 00 
100. 34 
In shell contents : 
In water-free substance : 
Protein 
1. 12 
1.15 
1.00 
1. 06 
Fat 
0. 25 
0. 22 
0. 20 
0. 20 
Carbohydrates, etc. .. 
0.66 
0. 66 
0.67 
0. 62 
Mineral matters 
0. 35 
0. 26 
0.37 
0. 24 
Total water-free sub- 
stance 
2. 38 
2. 29 
2. 24 
2. 12 
Water 
12.62 
15. 29 
13. 89 
14. 60 
Total shell contents. . 
15. 00 
17. 58 
16. 13 
16. 72 
The practice of floating oysters before putting them on the market is 
very general, and I am told that many retail dealers also add water to 
the oysters before delivering them to their customers, finding that their 
bulk and plumpness are thereby increased, A more detailed experi- 
mental study of the changes which take place in these operations would 
be of no little practical value. Meanwhile it is safe to say that in the 
floating the oysters take up water and lose small quantities of their 
fats and carbohydrates and a large proportion of their mineral salts. 
To compensate for this loss of nutritive material, there is, generally 
speaking, an improvement in the flavor. That is to say, the oysters 
as taken from the salt water, are rather salt to the taste, and many 
people prefer the flavor after they have been freshened in the floating. 
The removal of part of the salts also appears to improve the keeping 
quality of the oysters. 
