SEA-FISHERIES LABORATORY. IB ig: 
These results are rather puzzling: most of them are to be 
accounted for by assuming that N in some form is extracted 
by the carbon tetrachloride when estimating the oil present. 
Thus, apparently, more N can be obtained from the unextracted 
than the extracted material, except in the case of the Rodel 
sardines, where the quantities extracted may be regarded as 
the same. 
The CCl, extract was then examined. About | grm. of 
the oil was weighed out into the broken-off end of a test-tube, 
and this was digested in the usual way—the operation was 
rather troublesome on account of the frothing in the initial 
stages—and the quantity of NV present was estimated, particular 
attention to the results of blank analyses being given. The 
results apply to “ hermetics,” and are :-— 
_ Percentage of N in CCl, extracts from fat-estimations. 
Matured Morecambe Sprats, the extract contains ... “ v OAL % N; 
Unmatured Devonshire Sprats = a Poe : ¥ jax eh OF tae 
Matured (Rodel) Sardines 34 ? ite De Sree oe age 3. f 
Unmatured Essex Sprats * E- ie ome nes Uae Oe ie 
Matured Herrings, tomato sauce ,, i ae uh 1s OO Se Ie 
Matured Herrings, mustard sauce _,, a3 os iat .-. 026% N. 
Thus, quite a significant quantity of nitrogen is contained in 
these extracts : it corresponds to from 1-0 to 6-9°% of “ proteid.” 
Now, it was rather surprising to find that the oil in the various 
_ tins contained no significant quantity of N. Thus :— 
Percentage of N in the oils from various tins of “* hermeties.” 
Matured Morecambe Sprats, the oil contains ey te ...0°001 % N. 
_ Matured (Rodel) Sardines 7 ‘3 ar “i ..- 0°09 % N. 
Matured Herrings, tomato sauce _,, fs _ re ... 0°08 % N. 
_ Unmatured Portuguese Sardines _,, ae ue -. 004% N. 
These results are not far from the limits of experimental error, 
and we cannot say that the oil in the tins contains an appreciable 
amount of V, though the oil in the fish certainly does. 
The oil used in the preparations—olive, pea-nut, cotton- 
