MEAT. 219 



Archiv, 65, 90, 1896). This method gives somewhat higher 

 results, however, and there is more chance of lactic acid being 

 mixed with the fat (or fat + cholesterin + lecithin) in this 

 method than in the one above described. 



5. Determination of the Total Phosphorus. This deter- 

 mination is made in the same way as the corresponding 

 determination with the fasces, 1-1.5 g. of the meat powder 

 being fused with 20 to 30 g. of the oxidizing mixture (using 

 20 to 25 or 30 to 35 cc. of nitric acid). 



6. Determination of the Total Sulphur. This deter- 

 mination may be made with the fresh meat as well as with 

 the dried powder. 



(a) Method with the Fresh Meat. About 5 g. of meat 

 are accurately weighed, placed in a long-necked flask (the 

 residue sticking to the vessel is washed in with nitric acid), 

 covered with nitric acid of about 1.48 specific gravity, and 

 heated with this on the water-bath until the development of 

 red fumes has completely ceased. Dilute the solution with 

 water, place it in a porcelain dish (if the quantity of fat is 

 very large, the solution must be filtered when perfectly cold 

 and the filter thoroughly washed), evaporate on the water- 

 bath to dryness, dissolve the residue in 5 to 6 g. of dry sodium 

 carbonate (which must be absolutely free from sulphates) 

 and water, place in a platinum dish, add 3 g. of potassium 

 nitrate, evaporate to dryness, and heat slowly till fused. 

 When cold, dissolve the perfectly white fused mass in water, 

 heat the solution in a flask (in the neck of which a funnel is 

 placed) with hydrochloric acid until red fumes cease to 

 escape, and evaporate in a porcelain dish on the water-bath 

 to complete dryness. Then evaporate twice more with 

 hydrochloric acid, dissolve in water (if the solution is not 

 clear it must be filtered from the silicic acid and the filter 

 thoroughly washed), precipitate the hot solution with 

 barium chloride, and filter after twenty-four hours, etc. 



