BY JAMES TOLSON, ESQ. 105 
(K) 
Thickness in inches ... I 2 3 4 5 6 
Time in hours ade a6n Ors ig iy EGG 26°5 .39°6 
Time for the rst part ot Eh iG Wet 
the operation 
Total time required a 
3°8 
7 48 
bring the internal GE 55°O 22°1..20. — 304, 
surface down to 32 
3RD.-FREEZING THE WATER CONTAINED IN THE MEAT. 
The temperature of the external surface being approxi- 
mately 32° (the amount of the latent heat of liquefaction to 
be removed from the water contained in the meat retarding 
the fall), and that of the internal surface being also at 32°, 
the apparent fall in temperature at this point is very slow. 
Table 10 gives the rate, which is a progressive one, as the 
air temperature gradually falls. Taking the temperature 
as recorded in table 7, it is easy by the formula :— 
OreiG= 
Breve) 
which is based upon the temperatures of the internal sur- 
face and the air, to calculate the amount of heat abstracted 
day by day, and the following table summarises the whole 
operation, until the internal surface is frozen, the external 
surface as explained in the note to table 8 being pro- 
portionately lower. 
It should, however, be noted that these calculations can 
only be considered as approximate. Untilthe values of R, 
A, and C are thoroughly settled it is not possible to deal 
with the question as absolutely correct. At best one can 
only indicate the lines upon which further investigations 
will probably be made. 
To ascertain the true values of R, A, and C of meat 
hanging in a freezing room for the purpose of refrigeration, 
is a problem that can best be solved by those in charge of 
an establishment where a complete and exhaustive series 
of experiments can be carried out under the varying con- 
ditions of actual working. It is a matter well worth 
attempting, and the attention of those interested in the 
subject should be called to the necessity for thoroughly 
investigating these points. 
