Wkight. — Chemistry of Flesh Foods. 11 



which take place during cold storage, and to determine the causes thereof. 

 These are shown as Chemical Experiment No. 4, Tables A, B, and C. 



Moisture. — In the case of both the mutton and the lamb there is a 

 progressive decrease in the moisture-contents, the lamb from 73-68 per 

 cent, to 70-08 per cent., the mutton from 71-49 per cent, to 69-06 per cent. 

 This calls for little comment, although it is not in agreement with the 

 results on beef found by Richardson and Scherubel, who report neither gain 

 nor loss of moisture in the cold-stored samples. Emmett and Grindley, 

 on the other hand, report differences from per cent, to 1-30 per cent, lost 

 during a thirty-seven days' experiment on beef. It should be noted in 

 this connection that the desiccation or otherwise will depend very largely 

 upon the humidity of the air of the chamber in which the meats are stored. 



Ash. — This varies from 1-08 per cent, to 1-19 per cent, in the lamb, and 

 from 1-04 per cent, to 1-23 per cent, in the mutton. Potassium-phosphate 

 and probably the secondary potassium-phosphate are the chief constituents 

 of the ash. The ash-contents are in general agreement, and call for no 

 special comment. It is not expected that cold storage would materially 

 afiect the ash-content of meats.- 



Fat. — As is to be expected, this varies more than any other constituent, 

 it being impossible to quantitatively separate all the adhering fat by trimming 

 away the fatty tissue in preparing the meats for analys'S. As has already 

 been pointed out, the amount of fat found has no bearing upon the present 

 investigation. 



Total Nitrogen. — This varies with the proportion of moisture-, ash-, and 

 iat-free material, and when calculated to this basis shows reasonably 

 constant results. 



Total Solids in the Cold-water Extract. — The figure for these results 

 is the total of the organic extractives, and the ash constitituents soluble 

 ui cold water ; and, as the figures for the ash soluble in water are in close 

 agreement, we need consider only the organic extractives present. 



Organic Extractives. — In order to fairly compare these figures it is 

 necessary to refer to Table B, where the results are calculated to the 

 moisture-, ash-, and fat-free basis. Thus, in the case of the lamb the organic 

 extractives increase from 21-4 per cent, to 23-35 per cent, in sixty days, 

 followed by a slight fall, which recovers to 23-57 per cent, on the 160th 

 day. Similar results are noted in the case of the mutton, but it is 

 noted that the organic extractives progressively increase throughout the 

 160 days from 21-29 per cent, to 23-50 per cent., but reach 23-37 per cent, 

 on the 90th day. 



Total Soluble Nitrogen.— For lamb a progressive increase from 3-54 per 

 cent, to 3-85 per cent, on the 60th day, followed by a fall and subsequent 

 rise. In the case of the mutton the increase from 3-62 per cent, reaches 

 its maximum on the 120th day with 4 per cent., although 3-97 per cent., 

 a very close result to the former, is foimd on the 90th day. In the main 

 the figures for the total soluble nitrogen follow those of the organic 

 extractives. 



Coaguable Proteids. — These decrease for the lamb from 11-14 per cent. 

 to 8-51 per cent, on the 90th day, followed by a negligible rise thereafter ; 

 in the mutton we find a decrease from 11-67 per cent, to 8-55 per cent, on 

 the 120th day, followed by a rise at the 160th day. 



Proteoses. — The lamb shows an increase from 1-31 per cent, to 1-77 per 

 cent, on the 60th day, followed by a slight fall and subsequent rise ; 



