CHAPTER II. 

 EXAMINATION OF MUSCULAR TISSUE. 



I. Preparation of Creatine, Detection of the Xanthine Bases* 



II. Detection of the Proteids. 



III. Preparation of the Xanthine Bases or Alloxuric Bases. 



IV. Preparation of Sarcolactic Acid. 



I, PREPARATION OF CREATINE DETECTION OF THE 

 XANTHINE BASES. 



Meat, finely ground, digested with water, filtered, and the residue 

 subjected to pressure. 



Filtrate heated to boiling and filtered. Residue. 



Filtrate precipitated with basic Residue: coagulated 



lead acetate and filtered. albumin. 



Filtrate freed from lead by means of H 2 S, Precipitate : lead phos- 



filtered, and the filtrate evaporated: creatine. phate, chloride, and 



sulphate. 



Four hundred grams of finely ground meat/ as free as 

 possible from fat and gristle, are thoroughly mixed with 800 

 cc. of water in a large dish and heated on a water-bath. Dip 

 a thermometer into the mixture. It should show a tempera- 

 ture of 50 to 55. After 20 minutes to half an hour, filter 



1 Beef or rabbit's flesh (the latter is very rich in creatine and especially 

 suitable), or also dog's flesh. Horse-flesh is not suitable, as the extracts 

 after the precipitation with basic lead acetate do not give a clear filtrate, 

 presumably on account of the greater amount of glycogen in horse-flesh. 



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