Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/188

 most abundant during the closed oyster season. The average weight of the round clam is about 60 grams, of which about one-fourth is flesh, one-fourth liquid, and one-half shell and refuse. There are many specimens very much larger than this but the weight is given for those usually eaten.

Composition of Clams.—Edible portion:

Water,           78.57 percent Protein,         14.86   " Fat,               1.78   " Ash,              2.49   " Undetermined,      2.30   "

The liquid which escapes upon the opening of the shell is composed chiefly of water and salt and its composition is as follows:

Water,      96.02 percent Protein,      .65   " Fat,          None Common salt,  2.81   " Undetermined, .52   "

The flesh of clams, it is seen, is not very different from that of fish in general. It is composed chiefly of water and of the nutrients the protein is the predominating constituent. The ash content is somewhat higher than is the case with fish.

If the flesh and fluid substance of the clam be considered together the composition of the whole mass is represented by the following data:

Water,       86.11 percent Protein,      8.71   " Fat,           1.01   " Ash,          2.63   " Undetermined,  1.54   "

Composition of Water-free Substance of the Flesh.—

Protein,      69.37 percent Fat,           8.32   " Ash,           11.64   " Undetermined, 10.67   "

Composition of the Dry Substance of the Liquid Portion.—

Protein,      16.37 percent Fat,            .10   " Ash,           70.41   " Undetermined, 13.12   "

Composition of the Dry Substance of the Flesh and Liquid Together.—

Protein,      62.81 percent Fat,           7.30   " Ash,           18.92   " Undetermined, 10.97   "