STUDIES OF POULTRY. 



11 



In the work of the latter albumoses were separated from peptones 

 a separation which has given valuable information because, though 

 the albumose is likely to remain practically constant throughout long 

 periods of storage, the peptone generally decreases markedly. 



A comparison of the nitrogenous constituents of the flesh of chick- 

 ens from various sources and of various ages is rendered difficult by 

 the differing water content of the flesh. To eliminate this factor, 

 Pennington (loc. cit.) has expressed the quantities of the protein 

 nitrogen cleavage products in terms of their relation to the total 

 amount of that substance, taking the latter as unity. On such a 

 basis the water content of the flesh is without effect, and, since no 

 nitrogen is lost, its redistribution can be directly compared with that 

 previously prevailing. It is of interest to compare the results obtained 

 so far by the different analysts when calculated on this basis. 



Average nitrogenous constituents of chicken muscle. 

 [Expressed as per cent of total nitrogen present.] 



Emmett and Grindley (loc. cit.) have determined the phosphorus 

 content of the flesh of chickens stored for four months and for one 

 sample of unknown storage time. The results are given as soluble 

 organic and soluble inorganic phosphorus. Unfortunately, corre- 

 sponding analyses were not made on the fresh chicken; hence com- 

 parisons can not be drawn. 



ACTION OF LOW TEMPERATURES ON CHICKEN FAT. 



The work done by Richardson on the fat of chickens, kept for four 

 months and nineteen months, respectively, has already been quoted 

 in full (see p. 6). The fat of market cold-stored chickens was 

 studied by Wiley and Pennington and their findings reported in 



[Cir. 64] 



