136 Chittenden and Cummins — N'ature and Chemical 



Flocculent 

 Turbidity. precipitate. 



A. 5 per cent. NH^Cl extract of sheep's muscle. 43° C. 47° C. 



B. 5 per cent. NH^Cl solution of II„0 precipi- 



tate of myosin, from A. 44° 48° 



C. 5 per cent. NaCl solution of II^O precipitate 



of myosin, from A. 



D. 5 per cent. NH^Cl extract of ox muscle. 



E. 5 per cent. NaCl solution of H^O precipitate 



of myosin, from D. 



F. 5 per cent. NH^Cl extract of lamb's muscle, 



G. 5 per cent. NaCl solution of H^O precipitate 



of myosin, from F. 

 H, 5 per cent. NH^Cl extract of calf's muscle. 41° 

 I. 5 per cent. NaCI extract of same. 



J. 5 per cent. NH^Cl extract of breast muscle 



from chicken. 

 K. 5 per cent. NaCl extract of same. 



L. 5 per cent. NH^Cl extract of leg muscle from 



chicken. 

 M. 5 per cent. NaCl extract of same. 



In all of these trials, the filtrate from the flocculent precipitate 

 failed to show any further coagulation, although the temperature 

 was raised to above 75" C. 



The results show a varying difference in the coagialation points of 

 the ammonium and sodium chloride solutions, but on an average the 

 difference amounts to eleven degrees. It further appears that the 

 myosin sohitions (in NaCl) from lamb, calf, and chicken muscle have 

 a somewhat lower coagulating point than the corresponding extracts 

 from ox and sheep muscle. 



In another series of results, shown in the accompanying table, the 

 same difference in coagulation point shows itself, and it is further seen 

 that the extracts from rabbit's and halibut's muscle have a still lower 

 coagulating point. Further, in this series of experiments, the filtrate 

 from the first coagulum gave a second precipitate on raising the tem- 

 perature, and in the case of the muscle from ox and lamb, a third 

 coaffulum was obtained at 74^ C. 



