(Jomposition of the Myosin of Muscle Tissue. 



137 



Coagulation of Myosin Solutions. 



Nature of the Solutiou. 



5 per cent. NaCl. 

 Sheep's muscle. 

 Ox 



Rabbit's " 

 Pig's 



Lamb's ' ' 

 Calf's 



Halibut's " 

 Ox 



Lamb's " 

 Calf's 

 Chicken 



(breast) 

 (leg) 



Coagulation of the Solution. 



Lobster* 



The results collectively fail to show the presence of a proteid 

 coagulating at 47° C, given by Halliburton as characteristic of myo- 

 sin, but they do show a coagulutn at 56° C. or thereabouts, correspond- 

 ing to Halliburton's second proteid. This diflference is possibly due 

 to the character of the saline solution, Halliburton having used a 

 magnesium or ammonium sulphate solution. The coagulums obtained 

 at higher temperatures show an approach, at least, to the figures found 

 by Halliburton in his fractional coagulation of salted muscle-plasma. 



* Lobster did not yield enough myosin to permit of an exact determination, still a 

 decided turbidity was present at 65° C. The addition of water to the 5 per cent. NaCj 

 solution, gave a flocculent precipitate which changed to a glairy mass resembling much 

 the white of an egg. On washing with water it became insoluble, but differed in 

 general appearance from similar precipitates from other sources. 



Trans. Conn. Acad., Vol. VIII. 



18 



Deo., 1888. 



