J76 ACTION OF DIFFERENT GASgES ON MEAl*, 



meat in the cold gas will have kept well till the l6th day> 

 but will have acqniied an unpleasant smell ; while that in 

 the hot gas stinks on the 30th day, and is completely 

 spoiled on the 60th. 



12. Nitrous gas, over mercury, 



Exp 12. Ni- 1st daj"-. The meat became redder. 



trous gas over gjgj. ^ 'j^^ ^^^^^^ l^^g retained its fine colour, and is 



xuerCury.- •' 



firm. The liquid, that has flowed from it, has assumed a 



fine red colour, and deposited a small portion of white mat- 

 ter, reseinbiimg fat, though the meat contained none. 



67th day. June the 10th, The meat has retained itsi 

 fine colour still, on which account 1 did not take it out, that 

 I might see how long a time was necessary to effect its de- 

 composition. 



Third series. 

 Third series. The temperature was the same as in the preceding scries. 



13. Oxigen, over water, the jar contained only 28*5 cubic 

 inches. 



Exp. 13. Oxi- 1st day. The meat became of a fine red. 



gen gas over gd, 3d, and 4th. The meat retained its colour, and did 

 water. j 5 > 



not appear to putrefy. 



6th day. Little transparent drops were observed ; which 

 increased in number and size on the 7th day ^ and grew 

 turbid and red on the 8th. 



9th day. The putrefaction was evident over all the sur- 

 face, which began to liquefy. The gas diminished greatly 

 in bulk. There is no doubt but the increase of temperature 

 is the cause of the speedy putrefaction. 



10th day. The gas, maasured in the gasometer, had di- 

 minished 7 cuVjic inches. Being placed in contact with milk 

 ©flime, it diminished 6 5 cubic inches more. Supposing, 

 that the 7 inches absorbed by water were carbonic acid, 13*5 

 inches of oxigen were expended, which must have formed 

 18"75 inches of carbonic acid gas*. 



♦ The carbonic acid gap, as appears from the best recent experimentPj 

 must have been precisely the same in bulk as the oxigen gas expended. 

 C. 



The 



