Fish bone (state: s)

Material type: Food

Exergy values

Method	Minimum / kJ/kg	Mean / kJ/kg	Maximum / kJ/kg
heating values: Huang et al (2016) HHV	27791.7	27791.7	27791.7
heating values: Song et al (2012) HHV	27478.5	27478.5	27478.5
heating values: Zhang et al (2016) HHV	27637.3	27637.3	27637.3
ultimate: Hongliang et al (2017)	16268.0	16268.0	16268.0
ultimate: Shieh & Fan (1982)	17541.3	17541.3	17541.3
ultimate: Song et al (2012)	17419.5	17419.5	17419.5
ultimate: Stepanov (1995)	17166.3	17166.3	17166.3

Composition

No substance composition data.

Proximate analysis

Component	Wt %
VM	56.25
FC	3.93
A	39.82

Reference: (Eboh, et al., 2016)

Ultimate analysis

Component	Wt %
Ash	39.82
C	38.44
O	11.48
H	4.82
N	5.05
S	0.39
Cl	0.00

Reference: (Eboh, et al., 2016)

Heating values

Heating value	kJ/kg
HHV	26245.0
LHV	None

Reference: (Eboh, et al., 2016)