70 BULLETIN 433, U. S. DEPARTMENT OF AGRICULTURE. 
Fairly marked increases in the amount of total soluble nitrogen 
present in the meat have occurred during this storage period. These 
are the first appreciable increases in total soluble nitrogen that have 
taken place in any of the carcasses examined' thus far. These data 
are in keeping with the previously noted increases in total solids in 
this experiment. 
Coagulable nitrogen shows appreciable decreases, which are prac- 
tically the same as those noted in the previous experiments. As has 
been previously noted, the data for coaguable nitrogen show merely 
the variations in the actual reserve amount of this constituent, and 
do not indicate the true extent of the transformation of coagulable 
proteins into noncoagulable forms, inasmuch as the supply of coagu- 
lable protein is being replenished from the insoluble protein at the 
same time as the coagulable protein is being transformed into non- 
coagulable compounds. The true extent of the change of coagulable 
protein into noncoagulable forms is shown in the data for noncoagu- 
lable nitrogen. 
Increases in noncoagulable nitrogen, which range from 29.12 to 
40.45 per cent, are much greater than the increases that took place 
in this constituent in the previous experiment. 
Changes in proteose nitrogen are in the nature of increases, which 
are greater than those that took place in any of the previous experi- 
ments except Experiment No. 2. 
The amino nitrogen almost doubled in the round and rump, and 
more than doubled in the loin during the storage period. The in- 
creases are larger than any corresponding increases that occurred in 
this constituent during the shorter periods of the previous experi- 
ments. The results are in continued conformity with the results of 
the autolysis experiment. 
Ammoniacal nitrogen increased in each of the cuts analyzed. The 
increases in the round and rump, however, were not as great as the 
corresponding increases in Experiment Xo. 4, a fact which stands in 
no connection with the amounts of preformed ammonia in the ma- 
terial, but which must be accounted as a distinct exception to the 
rule that seems to have applied in most of these experiments. The 
increase in the loin, on the other hand, was the largest that had yet 
been observed in this constituent. 
Changes in total phosphorus consisted in quite marked apparent 
decreases, the significance of which is not clear. 
Table 46 shows the distribution of nitrogen and phosphorus ex- 
pressed as percentages of total nitrogen and total phosphorus. 
Soluble nitrogen makes up a smaller proportion of the total nitro- 
gen of the fresh quarter of this carcass than it made in case of any 
fresh quarter previously examined. 
Coagulable nitrogen forms a smaller proportion of the total nitro- 
gen of the meat, both at the beginning and at the end of the storage 
