364 On the Nutrition of Muscular and Pulmonary Tissues. 



by such low numbers. They were obtained by the dialysis of a 

 certain bulk of the extract, and determined volumetrically in 

 portions of the fluid outside the dialyzer, being finally calculated 

 for the whole bulk of the fluid in and out of the dialyzer. 



The proportion of soda present varied in six analyses from 

 0*155 to 0*333 gramme in 200 grammes of flesh submitted to 

 analysis, being about twice as much as the chlorine would require 

 to be made into chloride of sodium. Some of the soda is there- 

 fore eliminated in combination with one or more of the organic 

 acids resulting from the decomposition of the organic portion of 

 flesh. 



My present object, however, is mainly to show that chlorine 

 and soda take no part in the actual formation of flesh. With 

 this object in view, 300 grammes of sheep^s flesh were minced 

 and extracted with 750 cub. centims. of water, as usual. The 

 fibrous mass and dry extract were incinerated slowly with pure 

 lime, and the ash was mixed with water, in which the chlorine 

 was determined volumetrically. 



The extract retained in the fibrous mass yielded (by calculation) 

 0*032 gramme of chlorine, and the fibrous portion 0*035 gramme 

 of chlorine — the diff'erence amounting to 0*003, or 0*001 gramme 

 per 100 grammes of flesh, which is insignificant and proves the 

 absence of chlorine in the ripe or insoluble tissue. 



The experiment relating to the soda was undertaken by 

 mincing 200 grammes of ox-flesh, adding water to the mass, and 

 dialyzing the whole for twenty-four hours. The soda was then 

 determined in the diff'usate ; and the amount of difi^usible soda 

 retained in the colloid portion was calculated from the volumes of 

 the fluids in and out of the dialyzer. This was subtracted from 

 the soda found in the total colloid mass — the difi'erence amount- 

 ing to only 0004 gramme, or 0*002 gramme per 100 grammes of 

 flesh, which is insignificant; and I conclude that the ripe or in- 

 soluble muscular tissue contains no soda. The object of the pre- 

 sence of chloride of sodium in flesh appears to me to be con- 

 nected with the distribution of water throughout the tissue. 

 This would be a subject interesting to investigate, and likely 

 to yield important results. 



On the Constitution and Nutrition of the Muscular Tissue of Fish, 



My inquiry on the nutrition of the muscular tissue of fish 

 is limited to an analysis of salmon's flesh, which has yielded 

 the following results : — 



