808 Experiments 



We must note that the oxygen tension had diminished in A, since 

 at the end of the experiment it was only 12.9 x 3 = 38.7, that is, less 

 than 2 atmospheres of air. 



Experiment CCCC. February 3. Strips of meat weighing 39 grams. 

 Same bells; but a solution of potash at the bottom of the bells, and 

 papers saturated with potash on the walls: 



A. Normal pressure. 



B. A third of an atmosphere. 



February 8. The air in A contains 10.9% of oxygen; that of B 

 15.6%. No carbonic acid. 



Whence, per 100 grams, consumption of 249 cc. in A; of only 141 

 cc. in B. 



Experiment CCCCI. February 10. Strips of 43 grams. Same appa- 

 ratuses. Potash in both. 



A. Normal pressure. 



B. 3 atmospheres of air. 



February 13. The air in A contains 20.1% of oxygen; that in B 

 18.9. 



Whence a consumption, per 100 grams: in A of 1'9 cc. of oxygen; in 

 B, of 38 cc. 



Experime7it CCCCII. February 16. Strips of meat weighing 50 

 grams each. Potash in the receivers. 



A. Normal pressure. Bell containing 2.450 liters of air, that is, 

 512 cc. of oxygen. 



B. Cylindrical glass apparatus, at 4 atmospheres of air, containing 

 a quantity of oxygen corresponding to 504 cc, at normal pressure. 



February 19. A. Bad odor; its air contains 16.8% of oxygen. 

 B. Odor not quite so bad; the air contains 16.4% of oxygen. 

 Whence, per 100 grams, consumption in A of 101 cc. of oxygen; 

 in B of 109 cc. 



Experiment CCCCIII. February 22. 30 grams of meat. Same 

 apparatuses as in the preceding experiment. Potash in both: 



A. Normal pressure. 



B. 4 atmospheres of air. 

 February 24. No odor in either. 



The air of A contains 21.0% of oxygen; that in B 20.8%. 



Experiment CCCCIV. March 17. Pieces of meat and water; in 2 

 small matrasses tapered in a flame. 



A. At normal pressure. 



B. B'. At 15 atmospheres of a compression made with air con- 

 taining 80% of oxygen. 



March 26. Decompression. A rotten, foul. B has no odor and is 

 negative to reagent papers. I close B' with the flame. 



May 15. B' has a good appearance; the liquid in which the meat 

 is lying has the natural light red color. 



June 10. The appearance of.B' changed a few days before; it has 

 lost its light red color. During the night of June 9 - 10, the matrass 

 burst; the pieces of meat have a foul odor, with a slightly alkaline 



