18 



The calculation and interpretation of the results of the experi- 

 ments may be illustrated hy the followino- examples: In experiment 

 No. 108 (p. 22) the weight of the meat before cooking was 1,()0<) grams 

 and the weight of the cooked meat 534.54 grams. The total loss in 

 weight was therefore 405.46 grams, which is equivalent to a loss of 

 46.55 per cent of the weight of the original meat. 



The chemical composition of the edible i)ortion of the meat before 

 and after cooking and also of the resulting broth is .shown in Table 3 

 (p. 23). The composition of the uncooked beef round was found by 

 direct analysis to be: Water 74.04 per cent, proteid 19.63 per cent, 

 nitrogenous extractives 1. 37 per cent, nonnitrogenous extractives 1.72 

 per cent, fat 3.19 per cent, and ash 1.18 per cent. The same table 

 shows that the composition of the cooked beef round from another 

 similar sample analyzed after cooking was: Water 59.01 per cent, pro- 

 teid 36.27 per cent, nitrogenous extractives 0.33 per cent, nonnitrog- 

 enous extractives 0.45 per cent, fat 4.38 per cent, and ash 0.50 per 

 ■cent. The percentage composition of the complete lu'oth reckoned on 

 the basis of the total weight of uncooked meat from which it was made 

 as shown by this same table is, proteid 0.64 per cent, nitrogenous 

 extractives 1.06 per cent, nonnitrogenous extractives 1.36 per cent, 

 fat 0.61 per cent, and ash 0.76 per cent. 



The results of these analyses of the raw and cooked meats and the 

 broth have been calculated to the water-free basis and the values thus 

 obtained are given in the same table (No. 3). 



The quantities of the nutrients in the uncooked and cooked meats 

 and the broth, which are soluble in water, are also given in Table 3, 

 section B. Referring to this table, it will be seen that before cooking, 

 the beef round used in this experiment, or a sample so similar as to 

 be comparable, contained the following nutrients which were soluble 

 in cold water: Proteid, 2.77 per cent; nitrogenous extractives, 1.37 

 per cent; nonnitrogenous extractives, 1.72 per cent; fat, none; ash, 

 0.98 per cent; making a total of 6.84 per cent. On the other hand, 

 the same beef round, after cooking by boiling in water as already 

 described, contained the following percentages of soluble nutrients: 

 Proteid, 0.38; nitrogenous extractives, 0.33; nonnitrogenous extract- 

 ives 0.45; fat, none, and ash, 0.29; making a total of only 1.45 per 

 cent of material soluble in cold water. 



In like manner the quantity of soluble constituents in the broth as 

 actually determined by analysis is given in the same table. The 

 amounts of the water-soluble constituents which occur in the meats 

 and the broth have been calculated to the water-free basis, and the 

 results are also reported in Table 3. Finally, the mitrients in the raw 

 and cooked meats and in the broth which are insoluble in cold water 

 are given in section C of the table. 



In Table 4, giving the final results of cooking experiment No. 108, 



