60 



PRELIMINAKY COLD STORAGE STUDIES. 



are quoted. On one chicken separate analyses of light and dark 

 meat were made, as will be observed in the table. There has been 

 no attempt, however, to separate or determine the various kinds of 

 nitrogenous bodies which go to make up the sum total of the protein. 

 For further details those interested are referred to the original of 

 Atwater's valuable communication. 



Composition of poultry (Atwater) . 



Description of sample. 



Water. Protein. 



Fat. 



Ash. 



Heat of 

 combus- 

 tion per 

 gram. • 



2 cold-storage capons — meat 



2 chickens — meat 



2 chickens— broilers— meat. . 



2 fowl — meat 



1 chicken— dark meat 



1 chicken— light meat 



Per cent. 

 55.8 

 66.9 

 69.2 

 58.9 

 70.1 

 70.3 



Per cent. 

 21.6 

 22.6 

 21.2 

 20.5 

 20.8 

 21.9 



Per cent. 



22.1 



10.1 



8.8 



19.9 



8.2 



7.4 



Per cent. 

 1.2 

 1.1 

 1.1 

 1.1 

 1.2 

 1.1 



Calories. 

 3.222 

 2.209 

 1.938 

 2.961 

 1.872 

 1.845 



The literature on the composition of chicken fat is as unsatisfac- 

 tory as that dealing with the muscle. Amthor and Zink a give the 

 following values as the result of their observations on both the fat 

 and the free fatty acids : 



Chicken fat — specific gravity 0. 9241 



Melting point 33-40° C. 



Solidifying point 21-27° C. 



Iodin number 66. 7 



Saponification number 193. 5 



Reichert number 1.0 



Acetyl number. 45. 2 



Acidity (fresh) 1. 2 



Acidity (several months old) 2. 3 



Free fatty acid— specific gravity at 15° C .0. 9283 



Melting point 38-40° C. 



Solidifying point , 32-34° C. 



Iodin number 64. 6 



Saponification number 200. 8 



Zaitscheck 6 gives an analysis of the fat of two chickens, one of 

 which has been fed on corn and the other on corn and milk. His 

 results are as follows : 



Analysis of fat from corn fed, and milk and corn fed chickens (Zaitscheck). 



Determination. 



No. 1 — corn No. 2— corn 

 fed. and milk fed. 



Specific gravity at 30° C 



Melting point 



Solidifying point 



Melting point of free fatty acids . . . 

 Solidifying point of free fatty acids 



Refraction at 40° C 



Saponification number 



Nonvolatile fatty acids 



Iodin number of fats 



Iodin number of- fatty acids 



Volatile fatty acids 



Free fatty acids calculated as oleic. 



0. 9129 



0. 9153 



36° C. 



38. 5° C. 



17. 4° C. 



22° C. 



37° C. 



39. 5° C. 



34. 5° C. 



35. 5° C. 



25 



52 



214 



216.8 



95.3 



94.8 



70.6 



57.6 



54.4 



45.4 



0.88 



0.88 



0.40 



0.49 



«Zts. anal. Chem., 1897, 



16, 



bArch. ges. Physiol., 1903, 98: 614. 



