substance | 15.85 | 13.05 | 13.86 | 12.64 +==========+==========+==========+========== _In whole specimen:_ | | | | Shell contents: | | | | Water | 12.62 | 14.93 | 13.89 | 14.55 Water-free substance | 2.38 | 2.24 | 2.24 | 2.11 +----------+----------+----------+---------- Total shell | | | | contents | 15.00 | 17.17 | 16.13 | 16.66 Refuse | 85.00 | 82.83 | 83.87 | 83.34 +----------+----------+----------+---------- Total shell | | | | contents and refuse| 100.00 | 100.00 | 100.00 | 100.00 +==========+==========+==========+========== _In whole specimen:_ | | | | Shell contents: | | | | Nitrogen | 0.18 | 0.18 | 0.16 | 0.17 Protein (nitrogen × | | | | 6.25) | 1.12 | 1.12 | 1.00 | 1.06 Fat (ether extract) | 0.25 | 0.22 | 0.20 | 0.20 Ash | 0.35 | 0.26 | 0.37 | 0.24 Carbohydrates, etc. | | | | (by difference) | 0.66 | 0.64 | 0.67 | 0.61 +==========+==========+==========+========== Total water-free | | | | substance | 2.38 | 2.24 | 2.24 | 2.11 Water | 12.62 | 14.93 | 13.89 | 14.55 +----------+----------+----------+---------- Total shell-contents | 15.00 | 17.17 | 16.13 | 16.66 +==========+==========+==========+========== --------------------------------------------------------------------- _Result of Treatment._--As shown by the data the first result is one which would naturally be expected, namely, that the total weight of the oyster thus inflated with water is increased relatively to the total weight of the shell since no change takes place in the weight of the shell during floating. The gain of weight in the oyster is due to the absorption of the water, although there is a loss of mineral salt. The average gain of the oyster was, in round numbers, 10 percent. The danger of infecting oysters thus treated with any germs, which may be present in the water or ice used, should also be taken into consideration. In respect of the composition of the oyster itself when subjected to floating the chief change is in the increase of the water content. As has already been said the process of floating is fatal to the flavor and palatability of the product.