CHAPTER XVI. 



EXAMINATION OF THE PRODUCTS OF THE PUTREFACTION 

 OF PROTEIDS. 



I. ABRIDGED METHOD. 



Five hundred grams of chopped meat, 2 liters of water, and 

 60 cc. of a cold saturated solution of sodium carbonate are 

 placed in a bottle, thoroughly mixed by shaking, and digested 

 at 40 for 6 to 8 days; the bottle being loosely closed by 

 means of a plug of cotton. When the time given has elapsed, 

 subject the entire mass to distillation without the addition 

 of acid. When the contents of the distilling-flask or retort 

 become somewhat thick, let cool, add another liter of water, 

 and distil again. The distillate and residue are worked up 

 separately. 



(a) Treatment of the Distillate. 1 

 The distillate is acidified with hydrochloric acid and extracted with ether. 



r~ ~~i 



Ether solution (A) shaken with Aqueous fluid (B) evaporated, 

 sodium hydroxide solution. 



i ~~i 



Ether solution (C) evaporated: Alkaline solution (D) acidified, 



indol and also skatol. sodium carbonate solution added, 



then extracted with ether. 



I 



Ether solution (E) evaporated: Alkaline fluid (F) contains the 

 phenol and cresol. sodium salts of the volatile fatty 



acids (and some phenylpro- 

 pionic acid). 



1 Zeitschr. f. physiol. Chemie, 9, 492. 



159 



