Oe
Hy S
OG in £
ourr lecir
A = voper left loin
B = Upper rignt loin .
C = Lower rignt loin
D = Lower ieft loin
A minimum of 10 cans were filled from each loin witn the cans being
numbered 1 to 10 to represent progression from head to tail.
Cans #10 and
#9 were from the tail section and cans #6 to #1 were from the head and body
section.
Code
Total
Cans Numbered
A
13
1525253535 596571859,10,10
B
12
1,2,353,h5h5556,72859510
C
10
152539 55565748,9,10
D
ii
1,25 3535455,6,7,8,9,10
Total L6 cans
;
Far analysis of tne canned meat, samplcs.were taken from the coded
cans in suth a way that meat from (1) near the head, (2) at mid section and
(3) néar the tail was represented.
Far control 1951 and 195) pack was used with samples representative
- of Pacific. Yellow fin and itlantic Coast "little" tuna.
.
Radiolegival analyses.
Wet weight samples ranring from approximately 3 to 0 grams were
placed in 100 mi. pyrex beakers and ashed at 500°C for 2h hours.
Ash
weights were rccorded and the aSh broken up into a fine powder and distributed
as evenly as possible | over 10 ml. capacity aluminum "milk top" planchettes,
having a diameter of 5 centimeters. Samples were rcad for 10 minutes. Values
were correetcd for background and expressed as disintegrations per minutc.
Standard Basis: U.S. Bureau of Standards. Beta Ray Standard. RaD/E #1162
corrected to ,ugust 1, 1954, = 127.8 d/sec.
In three experiments, counts per minute wore read against increments
of ash weight. Within the rangé of ash weights recorded, this relationship
‘was shown to be linear. No corrections for self-absorption were con-
sequently. made.
2