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