ISO 



Tempwature. 



ACTION OF DIFFERENT GASSES ON MEAT. 



I enclosed the meat over raercuryr The thermometer 

 out of doors, from the 23d of July to the I4th of Septem- 

 ber, was between 8-5** and 26° [51** and 90-5'' F*] ; tl)at in 

 the room between 11*" and 20** [56-73® and 77* F.]. The 

 shutters of the room were closed, except when the meat was 

 examined. 

 Results. 1st day. July the 26th. In a few minutes the meat be- 



came of a brown and livid hue. 



2d day. The colour became again a little red. 

 22d day. August the 17th. It retained a pretty red and 

 frish appearance, without any mark of putridity. 



34th day. Every thing was in the same state, and ap- 

 peared to remain so till the 54th day. 

 State of (he Having taken the meat out on the 54th day, I found it as 



meat the 54th firm, as if it had been fresh ; but it emitted an insupport- 

 ^^* able stench, differing however from that of meat putrefied 



in oxigen gas, or atmospheric air. Thus it appears, that 

 organic matter can undergo a kind of alters\tion, and diffuse 

 volatile principles occasioning noisome smells, without lo- 

 sing its cohesion, as in putrefaction properly so called. 

 Part of the gas The bulk of the gas in this experiment was diminished 

 converted into only according to the variation of the temperature. At 

 carbonic acid, ^^o ^q^.^o p -j j^ ^^^s 4-75 cubic inches, French measurei 

 When I passed it through lime-water, it rendered it very 

 turbid ; I therefore agitated it with milk of lime, and, hav- 

 ing measured it afresh, it was reduced to 3 cubic inches, so 

 that 1*75 cubic inch of carbonic acid had been formed. 



Kxp. 17. Hi. 

 drogen gas, 

 over water. 



Rfsults. 



]7« Hidrogen gas, 



I placed a piece of meat in some of the same hidrogen 

 gas ; and the apparatus was kept with the preceding, and 

 under precisely the same circumstances; except that the 

 jar Was over water, and contained 52 cubic inches. 



1st day. July the 26th. The meat experienced the same 

 change, as in the preceding experiment. 



2d day. The colour appeared a little redder than in the 

 experiment over mercury. 



22d day. The meat looked red and fresh, and seetAed 

 drier than in the experiment over mercury. It appeared 

 wrinkled. 



The 



