806 Experiments 



One, A, is hung in a bell of 11.5 liters full of air, with hydraulic 

 seal. 



The other, B, is placed in the glass cylindrical apparatus (capacity 

 650 cc.) at the bottom of which are a few cubic centimeters of water. 

 Compression is made to IOV2 atmospheres, with air containing 81.1% 

 of oxygen (tension 850 = 42.5 atmospheres of air), and then the 

 apparatus is shaken so as to wet all its walls. 



June 30. A, horribly rotten, covered with mold; the air contains 

 16.3% of oxygen, and 2.8% of carbonic acid. 



Therefore 522 cc. of oxygen were consumed, and 328 cc. of car- 

 bonic acid were formed. 



B. Amber colored; no odor. The air has retained almost exactly 

 its original composition, since it contains 80.4% of oxygen and no 

 carbonic acid. 



Therefore 49 cc. of oxygen were consumed. Pressure lowered to 

 2.75 atmospheres; oxygen tension: 220 = 11 atmospheres. 



July 12. B left in the same air; same appearance; still the same 

 odor. 



But the air contains only 69% of oxygen, with 12% of CO,. 



Therefore 210 cc. of oxygen were consumed, and 21 cc. of car- 

 bonic acid freed. 



The pressure is lowered to 2.5 atmospheres; the tension is only 172 

 = 8.6 atmospheres. 



July 21. Same pressure, same air. The appearance is the same; 

 there is no odor. 



The air contains only 57,2% of oxygen, with 23% of CO2. 



Therefore 1583 cc. of oxygen were consumed. 



July 27, same appearance; still no odor. 



Without uncorking the apparatus, I empty it completely, ventilate 

 it with oxygen, and raise the pressure again to 10 V2 atmospheres. The 

 air then contains 77.6% of oxygen, and 1.2% of CO=, oxygen tension 

 814 = 40.7 atmospheres of air. 



At the same time, I suspend in a bell of 15.5 liters a piece of meat 

 weighing 20 gm. C. 



August 3. B. The pressure has been maintained; the meat has 

 still the same appearance. The air, which has no odor, contains 74.9% 

 of oxygen and 3.2% of CO.. 



We see easily that, applying it to 100 gm. of meat, 390 cc. of 

 oxygen have been consumed, and 397 cc. of CO- formed. 



C. The meat is alkaline, foul. The air contains 16.2% of oxygen 

 and 3.6% of CO,. 



Therefore, per 100 gm. of meat, 2295 cc. of oxygen have been 

 consumed and 3605 cc. of CO, freed. 



August 5. Decompression made for the meat which was at 10 

 atmospheres. It is yellow, quite firm, and has no odor. 



I put it in a test glass which had been kept in boiling water, and 

 close it with a rubber stopper which also had been kept a long time 

 in boiling water. 



January 18, 1875. The meat has kept nearly its original appear- 

 ance. When opened, it is hardly softened, but smells very bad. Nega- 

 tive to reagent papers. 



