It may be noted that the fat in these oysters was lower than that previously reported in 1911 and less than the estimation made in 1924. The glycogen and fat of the fourth batch of oysters was higher than the others, which may be due to the fact that they were from new ground. While these variations may be expected when the oysters are not dredged from one special area, and when no note of age is taken, one feature of the analysis is a striking one, viz., the difference between the “non-spawning,” and the “spawning” or “spawned.” This difference is seen in the average weight per oyster, the fat and the glycogen, while we have just shown that the spawned oyster has less vitamin-A.

A large proportion of the nitrogen of the oyster is present in non-protein form and this is probably the case in all shell fish for the

Exp. 6. From A to B, equialent of more than 1 grm. fresh oyster (spawn-ing or spawned) given separately.—Compare to Exp. 5.
Exps. 7, 8. From A to B, equivalent of 1 grm. fresh oyster per rat daily. Ak. 2 (upper) received non-spawning oyster. Ak. 3 (lower) received spawning or spawned oyster.