34.8',f (>r tlic weight of llic core was walci'. I'lil lliis Avas 

 almosl (,'utiri'ly ii(>ii-t'r('('zal)k' water, since ,<;els ('()iilaiiiiiij»" 

 34.5% waler did not t'l-eeze at any temperature, even after 

 immei'sion in li(iuid air. CoiiscMinently, almost all the 

 freezable watei- was frozen at -19°. 



Lloyd and Moran {Proc. Roy. Soc. 147, 392, 1934) ex- 

 tended these determinations to a temperature of -45°. 

 They found no significant diffei-enee in tlie (piantity of ice 

 formed at - 20° and at - 45% 



Moran (1935), using the metliod of surface freezing ob- 

 served that in sohitions of agar, myogen and albumin (in 

 collodion bags) there was still some freezing at - 20° ; how- 

 ever, at this temi)erature the curves representing the pro- 

 portion of water frozen approached the asymptotic 

 position. In egg white, cessation of freezing would take 

 place at - 31° as determined by the change in electric resis- 

 tance of the freezing material. 



2. Tissues. Aliiller-Thurgau (1886) measured, by the 

 calorimetric method, the quantity of water not yet con- 

 gealed at about - 15° in frozen apples. The apples were 

 brought, after congelation, into a water-calorimeter at 16° 

 and the resulting drop in the temperature of the water was 

 recorded. The amount of ice was found to vary from 

 53.13 to 66.0 gr. in 100 gr. of apple, when the freezing tem- 

 peratures varied from - 4.5° to - 15.2°. The water content 

 of the apples was about 83%. 



Jensen and Fischer (1910) noticed that some ice was still 

 being formed in frog's muscle at more than 20 degrees 

 below the freezing point. Their criterium is the slope of 

 the freezing curves. 



Rubner {Abh. Preuss. Aka(L Wiss., 1922), using the 

 calorimetric method, found that only 75% of the water con- 

 tent was frozen in beef muscle at - 20°. 



According to Plank {/. Ges. Kalteind., 32, 141, 1925), 

 the amount of ice present in ox muscle at - 20°, determined 

 calorimetrically, was 91% of the total water content. 



]\[oran (1930), by the dilatometric method, found that 

 947. <'t' the water was frozen at - 10° and 98.2% at - 20°, in 

 muscles from beef, mutton and pork. 



