1*72 ACTION OF DIFFERENT GASSES ON MEAT. 



, . Jst day. Marcli the aoth. In the course of a few hours the 



from ztnc ana ■' . ,. . 



sulphuric acid. >"eat bad acquired aairtier colour; and at leuj^'th became oJ 



a blackish brown, like meat that has been smoked after hav- 



intf been salted without the addition of nitre. 



From the 2d to the 1 1th day. No change in the external 

 appearance of the meat; particularly it has grown neither 

 flabby nor moist: its firmness appears even to have increas- 

 ed; and it seems more hard and dry.^ It has lost its redness 

 roore and more, and is become browner than meat exposed 

 to carbonic acid. ' 



On the evening of the 11th day the meat was taken out, 

 \t had no sign of putrescenc}'^, and not the least offensive 

 smell : the most that could be said was, that il smelt slightly 

 sour. On exposure to the air it did not putrefy, hut became 

 dry : a few small white specks of mouldiness, however, were 

 perceivable on its surface. 



On turning up the jar, and applying a lighted candle to it, 

 the gas took fire. 



3. Carbonic acid gas» 



Ssp 5. With This was prepared by dissolving chalk in nitric acid. 

 ^^f^"'^ ^^'^ 1st day. March the 25th. In the course of a few hours 

 chalk bv nitric ^^^ meat had assumed a dirty colour, and afterward became 

 *^'fi- brown ; but it remained of a lighter colour than that in hi- 



drogtfu gas. 



From the 2d to the llth day. At first it appeared ta 

 grow more hvid and flabby, but after a few days no change 

 was observed. The surface did not appear to get moist. 

 The carbonic acid gas, used in the experiment, i* absorbed 

 \)y the water; and it even appears to be more readily ab-? 

 sorbed than when pure, so that fresh gas must be added 

 every day, to prevent the water from touching the meat. 



On the evening of the llth day the meat was taken out. 

 U had no marks of putrescency; resembled meat that had 

 been dressed ; was flexible, without being moist or viscous; 

 and had a slight acidulous smell, nearly like that of yeast 

 turning sour. On exposure to the air it did not grow pu- 

 trid, but dried, and its surface became covered with little 

 ^•hite sp^qks. 



4. Nitrous 



