6 
Very few, if any, general conclusions may be drawn from a comparison of the 
results quoted above. Each particular muscle is distinct in containing a definite 
proportion of each of the mineral constituents. There are, however, several 
outstanding facts which may be noted. In every kind of muscle, except that 
of the cod-fish, pike and eel the calcium is less than the magnesium. 
According to the results obtained in the analysis of the lobster muscle the | 
calcium is greater than the magnesium. From these results it seems that this 
may probably be a characteristic of marine forms. Examination of Katz’s 
results shows that the amount of chlorides contained by any one form is highest 
in the cod-fish. The lobster: muscle contains an even higher percentage of 
chlorides. The fact that the cod-fish and lobster are both salt water forms 
doubtless accounts for this. The sodium content of the cod-fish is higher than 
that of the eel or pike, but highest of all in the lobster. With the potassium the 
conditions seem to be reversed. The total solids in the lobster compare very 
closely with the solids in the cod-fish and pike. On the whole the analysis 
of the lobster muscle resembles most that of the cod-fish when considered in 
conjunction with the other forms analysed by Katz, and as far as the figures 
show, the features which seem to be common to marine forms are, similarity 
in the amount of total solids, high percentage of chlorides, and low percentage of 
magnesium, which is even less than the calcium. 
The proteins in the lobster muscle were separated by fractional coagulation 
(6) and (7). 
Miss O. G. Patterson obtained coagulations in a distilled water extract of 
the lobster muscle at the following temperatures: 39°, 47°, 52°, 62° and 70-71°C. 
These results were verified in the following investigation. 
A distilled water extract and a dilute salt solution extract of the muscle were 
heated gradually and the coagulation filtered off whenever it formed. The 
temperature was kept constant the necessary length of time. 
From the results obtained it was seen that the muscle salts which were present 
in the distilled water extract were sufficient in themselves to dissolve out the 
proteins. 
The following coagulation temperatures were obtained: 39°, 46°, 53°, 62° 
and 72°. There are, therefore, probably five proteins present. This coincides 
with Miss O. G. Patterson’s results. 
The following table is a summary of the results which were obtained. The 
figures given are the average results in each case. 
Total Solids 21.39%—19.59% Chiloridessie yenenrerie . -2.4876% 
otal Salise vy tier ethie 2 8.3117% sulphates seis tewer oben 0.1020% 
\Ite6 hal pao Oe ge ae .. .0.0068% Sodium. (242: eA gee 2 120% 
Raletumes. ii Scones 0.2687% Potassium: 27520 cme ee .0.7399% 
Magnesium. ..-°.......<;. .-0.0045% 
130 
