Transactions 



Table A. — Figures on Basis of Original Meat. 



4 



7 

 14 



0-91 

 0-98 

 1-14! 



1-10' 



1-12 



4-27 0-708 

 4-94! 0-926 

 6-06 1-120 

 7-52I 2-164 

 8-00' 2-461 



54 



Table B. — Figures calculated to Moisture-, Ash-, and Fat-free Basis. 



21-40 

 24-69 

 30-45 

 37-71 

 40-01 



3-54j 11-14; 



4-631 13-38 



5-60 17-55 



10-82 15-05 



12-31 14-22 



1-31 

 1-69 

 3-19 

 3-50 

 3-39 



0-38 

 1-12 

 l-5l' 

 0-75' 

 M9 



4-25 0-158 

 5-00 0-51 

 2-50 1-49 

 1-97 8-64 

 1-8810-58 



The above results show the changes in composition of lamb due to 

 putrefaction. 



Chemical Experiment No. 1 (Mutton). 



Table A. — Figures on Basis of Original Meat. 



2-40 

 2-76 

 3-76' 

 3-82 

 3-53' 



0-35 

 0-38 

 0-77; 

 0-61 

 0-71; 



0-09 

 0-16J 

 0-32; 



0-24 

 0-251 



0-81 0-036 

 0-98 0-109 

 0-15 0-329 

 0-39' 1-64 

 0-38; 2-03 



0-61 



Table B. — Figures calculated to Moisture-, Ash-, and Fat-free Basis. 



1-71, 

 1-86 

 3-79' 

 2-99' 

 3-47' 



0-421 

 0-77; 

 1-58, 

 1-16, 

 1-221 



4-00 0-173 

 4-78 0-534| 

 0-75' 1-600 

 1-9018-010' 

 1 -86' 10-00 



Table C. — Nitrogen Figures as Percentages of Total Nitrogen. 



23-20 11-97; 1-75 0-44 8-13 



29-04 13-81; 

 34-31 18-81 

 69-50 19-13| 

 78-98: 17-62' 



1-91 

 3-88 

 3-06 

 3-56 



0-78 

 1-62; 

 1-19; 

 1-25 



0-91 

 9-78' 2-81; 

 1-53 8-47, 

 3-90 42-22 

 3-81 52-69 



The above results show the changes in the composition of mutton due 

 to putrefaction. 



