58 Aug. Almen. 



a. Frische Fische unci Rindfleisch. 









1. 



2. 



3. 



4. 



0. 



G. 



7. 



8. 



9. 









1 g 



B 



p 



Makrele. 

 Scomber scorn- 

 brus. 



Laclis. 

 Salmo salar. 



p O: 



5 S 5 

 jo TO o 



Kind. 

 Bos taurus. 



Scholle. 

 Pleuronectes 

 platessa. 



Barsch. 

 Percha fluvia- 

 tilis. 



Dorsch. ! 

 Gadus callarias. 



Hecht. 

 Esox lucius. 





a 



1.46 



2.74 



3.39 



2.64 



2.13 



1-72 



3.61 



1.78 



2.52 



Unlosliche Proteinstoffe . . 



b 



8.14 



11.84 



11.02 



11.76 



14.29 



12.81 



9.01 



9.33 



7.64 



Leimbildner 



c 



2.04 



1.01 



Uo 



2.53 



1.46 



3.17 



3.74 



2.69 



2.821 



Proteinstoffe 



(1 



11.64 



15.59 



15.<»i 



16.<J3 



17.8S 



17.20 



16.86 



13.80 



12.98 





e 



1.78 



1.87 



2.15 



2.30 



1.95 



2.15 



1.76 



1.58 



1.85 



Fett 





f 



32.88 



16.41 



10.12 



5.87 



2.23 



1.80 



0.44 



0.20 



0.15 



Sake 



B 



0.D2 



1.70 



1.49 



1.65 



1.13 



1.46 



1.38 



1.44 



1.13 





h 



52.78 



64.43 



70.33 



73.25 



76.76 



77.89 



80.06 



82.98 



83.89 





i 



47.22 



35.57 



29.67 



26.75 



23.24 



22.61 



19.94 



17.02 



16.il 



Stickstoffprocente 



k 



2.105 



3.225 



3.103 



3.013 



3.328 



3.198 



2.898 



2.674 



2.370 



Daraus berechnete Proteiu- 

























1 



11-24 



17-22 



16.57 



16.09 



17.77 



17.08 



15.48 



14.28 



12.66 



Unloslicne Sake 



m 



0.26 



0.25 



0.32 



0.89 



0.65 



0.44 



0.57 



0.75 



0.22 



Losliche Sake 



n 



0.66 



1.45 



1.17 



0.76 



0.48 



1.02 



0.81 



0.69 



0.91 









0.013 



0.173 



O.043 



0.079 



0.059 



O.140 



0.061 



0.097 



0.186 



.2 ° 





P 



24.65 



43.83 



53.62 



63.29 



76.94 



76.07 



82.04 



81.08 



80.57 



P ^ 



d "rj 



S 2 



Extractivstoffe .... 



( i 



3.77 



5.26 



7.25 



8.60 



8.39 



9.51 



8.83 



9.28 



11.48 





Fett 



r 



69-63 



46.14 



34.il 



21.94 



9.81 



7.96 



2.21 



1.18 



0.93 



ZJ 



Salze 



s 



1.95 



4.77 



5.02 



6.17 



4.86 



6.46 



6-92 



8.46 



7.02 





Stickstoffprocente . . 



t 



4-46 



9.07 



10.46 



11»26 



14.32 



14.14 



14.53 



15.71 



14.71 



