1913] Jacoh Shulansky and William J. Gies 49 



In repetitions of the tests, with sodium carbonate and sodium 

 chlorid in accord with Folin's original directions, and with sodium 

 hydroxid and sodium chlorid plus moderate quantities of alcohol to 

 reduce frothing, the senior author has obtained somewhat lower 

 values for each method. Our results in the latter connection will 

 be published in a discussion of another phase of the work. 



It is obvious, from the data in Table i, that the sodium hydroxid 

 treatment yields somewhat more ammonia than the treatment with 

 sodium carbonate. Whether some or all of the surplus was due to 

 ammonia that had been produced from other sources than ammo- 

 nium radicals will be discussed in a future consideration of related 

 data. It may be said, in anticipation, however, that such surpluses 

 appear to be derived wholly from ammonium radicals, especially 

 when a moderate quantity of sodium chlorid is present and the 

 periods of aeration are not excessive — ^they were intended to be in 

 these tests. The sodium hydroxid data are somewhat higher than 

 those already reported, for "fresh" meats, as obtained by methods 

 that do not yield the füll proportion of ammonia from triple phos- 

 phate (see page 65).^ 



II. Ammonio-magnesium PHOSPHATE. In Table 2 we give re- 

 sults, obtained independenfly by the junior author, Avhich confirm 

 the earlier observations by Steel and Gies. 



III. "MoDiFED"''' BEEF. A. Hashed heef kept at refrigerafion 

 temperatures. " Fresh " beef was prepared and ref rigerated by our 

 own methods, as for use in nutrition experiments.^ Five prepara- 

 tions from as many independent supplies of fresh beef were made 

 successively on Oct. 29, Oct. 31, Nov. i, Nov. 3, and Nov. 5, 1910. 

 Table 3 gives the analytic data obtained by the junior author with 

 the NaOH-NaCl method. 



Occasional comparative determinations with both methods by 

 the senior author not only checked, in a general way, the data in 

 Table 3, but also indicated that the higher the yield of ammonia 

 with the NaOH-NaCl method, the lower the comparative yield with 



8 By "fresh" meat we mean, in the description of our general method (p. 

 48), beef that was purchased as such. The periods and conditions of previous 

 refrigeration were unknown to us. 



8 Gies : Amer. Jour. PhysioL, 1901, v, p. 235 : Biochemical Researches, 1903, 

 i, repr. i ; Proc. Soc. Exp. Bio!. Med., 1908, vi, p. 27. 



