J7S ACTION or DIFFERENT GASSES ON MEAT. 



pheric air, and in the gas from nitrate of potash) than when 

 the gas is pure. 



3. That nitrous gas resists putrefaction most powerfully; 

 tiext to which comes hidrogen, and then carbonic acid. 



4. That meat does not change so soon in oxigen gas, as 

 in atmospheric air ; but, when putrefaction has commenced, 

 it proceeds with more energy than in atmospheric air, and 

 diffuses a much more offensive smell. 



5. That the colour of meat gets browner in hidrogen, 

 and lighter in oxigen and in nitrogen. 



6. That neither hidrogen, nitrous gas, nor carbonic acid, 

 appears to undergo any sensible alteration from the meat 

 included in it. 



7- That oxigen gas, whether pure, or mixed with nitro- 

 gen, is converted into carbonic acid. 



8. That part of the oxigen gas retains its properties, as in 

 ©ther combustions, 



9» That, during the putrefaction of the meat in oxigen 

 gas, nitrogen is produced ; which nitrogen must be evolved 

 from the meat, or oxigen has been converted into nitrogen. 



10. When meat begins to grow putrid in hidrogen, it 

 appears, that carbonic acid is evolved ; but this does not 



.take place, as long as the meat keeps without spoiling. 



11. That on meat in oxigen gas little drops of water are 

 ^ formed, which resemble the eruption of small pox. 



Continuation A continuation of my inquiries will be instituted for the 

 o tie inquiry, p^^p^^gg Qf verifying the facts I have announced ; and parti- 

 larly of ascertaining, whether the carbonic acid gas, found 

 mixed with the hidrogen, existed in the meat ; and of in- 

 vestigating the influence of light, and the luminous proper- 

 tics of stinking meat. 



III. 



Continuation of Mr. Hildebrand's Paper on the Action 

 of Gasses on dead Animal Flesh, 



Meatlefta 1. jt Have said in my 12th experiment, that, finding the 



:rou9 



TiitroiiTiTa-r ^nQVit not altered after having remained 57 days in nitrous 



