19 



outlined in the study of lolubility. The method of procedure wa , as fol- 

 lows : The meal was stirrer] into boiling; water and the boiling continued 

 vigorously for twenty minute,. A sample of the "porridge" was 'hen 

 taken out for examination and the remainder was placed in a double 

 boiler and the cooking continued for eight hours al a lower temperature. 

 At the two, five, and eighl hour periods, a portion of the material 

 removed and used in determining soluble matter. The percentage soluble 

 was calculated from the <\ry matter determined in a part of the sample 

 similar to that extracted- No attempt was made to study exhaustively 

 the nature of the changes produced by the cooking, but il thought 



that a statement of the amount of soluble matter and the amount of crude 

 dextrin, as stated in Table No. 5, alcohol precipitate, and the amount 

 of sugar, or reducing materials, would give some indication of the nature 

 and the extenl of the changes the starch had undergone during the cook- 

 ing process. The solubility of the proteids was all determined to ascertain 

 what influence the long- and short rooking had on these substances. The 

 Its form Table No. 5 : 



Table No. 5: Influence 01 Cooking oh the Solubility 01 Foods. 

 Percentage Composition of Water Extract. 



Name of Food. 



Time 

 cooked. 



Rolled Oats. 



Wheat Farina. 



Cornmeal 



1 facooked 



20 minutes 



2 ho 



5 " 



8 " 

 Uncooked 

 20 minutes 



2 hours 



5 " 



8 " 

 Uncool 

 20 minutes 



2 hours 



5 " 



8 " 



* No determination made. 



The above results indicate very clearly the influence of long cooking 

 on the solubility of the foods. Apparently the wheat farina does not require 

 to be cooked so long- as either the cornmeal or the rolled oats, and that 

 the soluble matter in the cornmeal did not increase so rapidly with the 

 longer period of cooking as it did in the other foods. The results of 



