The Composition of Lobster Muscle 
By SapiE N. Boyp, M.A. 
University of Toronto. 
This examination of lobster muscle was made because up to this time little 
work had been done in this connection. Miss O. G. Patterson (1) has made 
determinations of the coagulation points of the proteins of lobster muscle. 
These are noted later. Dr. A. B. Macallum (2) analyzed the blood serum of 
the lobster in order to determine whether there was any connection between its 
- composition and the composition of the sea-water in which it lived. 
In the following analysis a (3) qualitative study of the lobster muscle was 
made to determine the elements present, and it was found to contain sodium, 
potassium, a small amount of calcium, and only a trace of magnesium and iron. 
These elements were present as phosphates, sulphates, carbonates, and chiefly 
‘as chlorides. 
The material used for the quantitative analysis was fresh lobster muscle. | 
A determination was made of the ‘‘total solids’? present in each sample of 
muscle for analysis. This was done in order that all results might be calculated 
as per cent. of the dry material. 
An estimation of the total salts present in lobster muscle was made in the 
usual way of charring, extracting with hot water and ashing. 
Dr. A. B. Macallum’s methods were used for separating calcium, magnesium 
and iron, and determining the weight of each and also for the determination of 
the weights of potassium and sodium. The usual methods (4) were used to 
separate the chlorides and sulphates. They were precipitated as silver chloride 
and barium sulphate respectively. 
The following results were obtained in the complete quantitative analysis. 
All results are calculated as per cent. of the dry material. 
The total solids as ascertained in two determinations were averaged in one 
case 21.39 per cent. and in the other 19.59 per cent. The fact that the muscle 
which was used for the second determination was obtained at a different time 
from that which was used for the first may probably account for the difference 
in the results. 
The total salts in the lobster muscle were found to average 8.3117 per cent. 
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