BIBLIOGRAPHY. 
(1) Benstey, B. A. 
1901. Report on the sardine industry in relation to the Canadian fisheries. 
32d Ann. Rept. Can. Dept. Marine Fisheries, Contrib. Can. Biol. 1901: 59-62. 
(2) Biartow, H. B. 3 
1915. Exploration of the coast water between Nova Scotia and Chesapeake ~ 
Bay, 1913. Bull. M. C. Z., 59: 151-359. 
(3) BrcELow, W. D., and Bacon, R. F. 
1911. Tin salts in canned foods of low acid content, with special reference to 
canned shrimp. J. Ind. Eng. Chem., 3: 832-834. 
(4) Branpt, K. 
1898. Beitriige zur Kenntniss der chemischen Zusammensetzung des Plank- 
tons. Wissenschaftliche Meeresuntersuchungen herausgegeben von der 
Kommission zur wissenschaftliche Untersuchungen der deutschen Meere in 
Kicl. Abt. Kiel, Bd. 3, 43-90. 
(5) Catucart, FE. P. 
1906. The bacterial flora of ‘“‘blown”’ tins of preserved food. J. Hygiene, 6: 
248-250. 
(6) ErpmMann, C. C. 
1910. On alkylamines as products of the Kjeldahl digestion. J. Biol. Chem., 
8: 41-55. | 
(7) Fourn, O., and Farmer, C. J. 
1912. A new method for the determination of total nitrogen in urine. J. Biol. 
Chem., 11: 493-501. 
and Macatuum, A. B. 
1912. On the determination of ammoniainurine. J. Biol. Chem., 71: 523-525. 
and WENtTwortTH, A. H. . 
1910. A new method for the determination of fat and fatty acids in feces. 
J. Biol. Chem., 7: 421-426. 
(10) Goss, B. C. 
1917. Adsorption of tin by proteins and its relation to the solution of tin by 
canned foods. J. Ind. Eng. Chem., 9: 144-148. 
(11) Hanson, H. H. 
1912. The packing of American sardines. Orig. Commun., 8th Intern. Cong. 
Appl. Chem., 18: 131-138. 
(12) Hyort, J. ; 
1913. Den Franske Industris kamp Mot de Norske Sardiner. (French sar- 
dines and Norwegian sardines.) Edinburgh, 1913. 
(13) JOHNSTONE, J. 
1915. The fat-content of Irish Sea herring. Trans. Liverpool Biol. Soc., 29: 
216-223. 
(14) Kern, D. 
1911, An improved apparatus for the determination ofamino groups. J. Biol. 
Chem., 10: 287-289. 
(15) LicHTENFELT, H. 
1904. Uber die chemische Zusammensetzung einiger Fischarten, warum und 
wie sie periodisch wechselt. Arch. ges. Physiol., 103: 353-402. 
(8) 
(9) 
125 
