FOOD VALUE OF SNAPPER AND CONSTANTS OF WHALE OIL. 207 










4 re ) S ae ep pues | 
mm Ss + ‘Es (2) ~»& 265 a & 
@ » ° vom ¢ | 
Ris aU Boo Ore |OuR'S » bf pe) 2) 
s& ares ey || AES || Sade ean) | De oy Oo # onl 
_ oO eg eo cow s a) noe 28 MM @ = | 
B=! Sig Oo OSs 1|VE Bly w = a Sey on 
£2¢ | ues | 28) Ss /essscual 3 a2 == 
he oo? —_ fo) Oran: ov a. ~ Lal 2,0 
= Me | $e) 84) LO /aSsdjee Sa] a 2G: ~ De 
rt) 3 _ Be) ~ [o) al — heme = ° } 
ie fo) | — ) vu -] ° 7) ia) | 
& = = Be ee y Go | m |y 41a 
Snapper _| 1800 | 78-82 | 3-25/ 0-49) 2-76 | 17-46 | 2°69)0°33, 1-56| 1-38| 0°58 

( Pagrosomus 
auratus ) 










Sea Mullet | 1470 | 72°6 | 3°64) 0°53; 3°11 | 19°68 | 2°92) 2°72) 1°42) 1°33) 0-57 
Black 580 | 74°6 | 3°78) 0°52) 3°26 | 20°68 | 2°98) 2°36) 1°44) 1°5 | 0°61 
Bream 
Sand 163 | 76:0 | 3°57) 0°56] 3°01 | 19°05 | 3°08) 1°60; 1°56) 1°38) 0-51 
Whiting | 
River 66 | 75:0 | 3°60) 0°70) 2°90 | 18°35 | 3°85) 1°50) 1°85) 1°58) 0-60 
Garfish | | | 


The nitrogen was determined by the Kjeldahl method. 
The comparative ease with which the substance was 
decomposed by sulphuric acid, suggested the thought that 
the preliminary action of the method might perhaps be an 
index or criterion of ease of digestion. In less than an 
hour from the time of beginning the experiment two 
grammes of the substance had been decomposed, a pale 
straw coloured liquid resulting. 
The fat was extracted in a Soxhlet apparatus, the sub- 
stance having been dried in a water oven in a bibulous 
paper thimble, was extracted with ether, and after sub- 
sequent pulverising was re-extracted. The small amount 
of fat found led to the use of a different process, namely a 
modification of that known as the Werner-Schmidt, in which 
the substance was decomposed by hydrochloric acid and 
the liberated fat collected by shaking out with ether. The 
result obtained confirmed that of the Soxhlet method. The 
extracted fat was dissolved in chloroform and the addition 
of strong sulphuric acid thereto gave a purple coloration. 
This reaction which it has been the custom to attribute to 
cholesterol or generally to bile pigments, is usually given 
with liver oils, though in my own experience I have fre- 
quently seen it produced from oils, other than liver oils. 
