INDEX TO APPENDICES. 
901 
10. CHEMICAL COMPOSITION OF FOOD-FISHES— Continued. 
Page. 
Tabular statements — Continued. 
21. Analyses of Russian fishes by Kostyt- 
scheff, recalculated to forms used in 
this report 764 
22. Analyses of flesh of European had- 
dock (water- free substance) 766 
23. Analyses of flesh of European had- 
dock (fresh substance) 766 
24. Analyses.of Russian fishes and roo by 
Dr. Popoff (recalculated to forms used 
in this report) 767 
25. Analyses of fishes and fish refuse by 
L. Sempolowski (fresh material) 767 
26. Analyses of fishes and fish refuse by 
L. Sempolowski (air-dry material) ... 768 
27. Analyses of fishes and fish refuse by 
L. Sempolowski (water-free material) . 768 
28. Analyses of roe, caviar, etc 770 
29. Analyses of the liver of fishes 771 
30. Recapitulation of analyses of flesh of 
specimens of American and European 
fishes 772-774 
31. Recapitulation of analyses of flesh of 
preserved fish, American and Euro- 
pean specimens 775 
32. Recapitulation of analyses of speci- 
mens of flesh of American and Euro- 
pean fishes 776 
33. Mollusks, crustaceans, etc. ; list of 
specimens, names, localities, and pro- 
portions of flesh, etc 794-796 
34. Analyses of mollusks, crustaceans, etc., 
calculated on water -free substance. .797-799 
35. Analyses of mollusks, crustaceans, etc. , 
calculated on fresh substance. 800-802 
36. Percentages of phosphoric and sul- 
phuric acids in flesh of mollusks and 
crustaceans 803 
37. Statistics of weights, etc., of specimens 
of oysters - 805 
. 38. Comparative percentage composition 
of oysters before and after “floating ”.805, 806 
39. Gain and loss of ingredients of flesh 
(body) of oysters during dialysis in 
“floating” 808 
40. Gain or loss of ingredients of flesh, liq- 
uids, and total shell contents of oysters 
in “floating” 809 
41. Increase and decrease of weights of 
flesh and it ^ingredients in “floating” 812 
42. Estimated changes in composition of 
whole specimens of oysters in ‘ 4 float- 
ing” 815 
43. European analyses of mollusks and 
crustaceans, from Kcnig 816 
I. Percentages of nutrients (nutri- 
tive ingredients), water, etc., and 
estimated potential energy (fuel 
value) in specimens of food ma- 
terials 823, 824 
II. Digestibility of nutrients of food 
materials 825 
III. Proportions of nutrients digested 
and not digested from food ma- 
terials by healthy men.... 
Page. 
Tabular statements — Continued. 
IV. Standards for daily dietaries for 
jieople of different classes 826 
V. Nutrients and potential energy in 
dietaries of different people 827 
VI. (Chart A.) Recapitulation of 
analyses of American and Euro- 
pean food-flshes. Nutrients and 
water in flesh (edible portion) . . .833-835 
VII. (Chart B.) Nutritive ingredients, 
water, and salt in flesh (edible 
portion) of specimens of American 
and European preserved fish 836 
VIII. (Chart C.) Recapitulation of analy- 
ses of American and European 
fishes. Nutrients, water, and re- 
fuse in specimens as purchased. 836-838 
IX. Composition of the flesh (body) of 
oysters 839 
X. Composition of liquids (liquid por- 
tion) of oysters 840 
XI. Composition of shell contents 
(flesh and liquids) of oysters 841 
XII. Composition of oysters in different 
months 842-845 
XIII. Composition of the flesh of clams, 
mussels, and scallops 845 
XIV. Composition of liquids of clams and 
mussels 846 
XV. Composition of shell contents of 
clams, mussels, and scallops 846 
XVI. Composition of flesh (edible por- 
tion) of crustaceans and turtles . . 847 
XVII. Proportion of flesh, liquids, and 
shells in specimens of shellfish.. 858 
XVIII. Proportions of water and nutritive 
ingredients in edible portion of 
specimens of shellfish from differ- 
ent localities and at different 
times 859 
XIX. Percentages of water and nutritive 
ingredients in specimens of Amer- 
ican invertebrates used for food. 860-862 
Tabular statements (miscellaneous) : 
Classification of A merican and European 
fishes— 
By proportions of fat in flesh of 
specimens analyzed 778 
By proportions of water-free sub- 
stances in flesh of specimens an- 
alyzed 777 
Classification of fishes by — 
Proportions of fat in the flesh of 
specimens analyzed 743 
Percentages of flesh, chiefly mus- 
cular tissue, in entire body Y41 
Proportions of water-free substance 
in flesh of specimens analyzed.. . 742 
Comparative costs of protein in food 
materials 865 
Constituents of sample of beef, sirloin 
{medium fatness) 823 
Details of analyses of flesh(and liquids) 
of specimens of mollusks, crustaceans, 
etc 789-792 
825 | 
