1'^ 



it will be notiood that the total nutrients in the eooked moat are, water 

 815.4:3 onuns; proteid, 193.88 grams; nitrogenous extractives, l.TG 

 grams; nonnitrogenous extractives, 2.41 grams; fat, 23.-41 grams, and 

 ash, 2.H7 grtims. The entire amount of water in the cooked meat was 

 found hy nuiltiplying the weight of the cooked meat (584. 54 grams) 

 by the percentage of water (59.01) found in the cooked meat, which 

 gave 315.48 grams. By similar calculations the weights of proteid, 

 nitrogenous extractives, nonnitrogenous extractives, fat, and mineral 

 matter (ash) in the entire cooked meat were obtained. 



In the next line of Table 4 there is given the w^eight of nutrients in 

 the broth resulting from the cooking of meat No. 1641. These values, 

 with the exception of the data for water, were obtained directly by 

 the chemical analysis of the original complete l)roth. In other words, 

 by analysis of the entire ])roth resulting in this experiment, it was 

 found that it contained 6.42 grams of proteid, 10.68 grams of nitrog- 

 enous extractives, 13.59 grams of nonnitrogenous extractives, 6.09 

 grams of fat, and 7.57 grams of ash. The sum of these live quantities, 

 44.80 grams, represents the total nutrients in the entire broth. This 

 quantity, subtracted from 465.46 grams, the total loss in weight result- 

 ing in cooking, gives 421. 16 grams, the amount of water removed from 

 the meat during the cooking. 



In the third line of Table 4 are given the weights of the nutrients in 

 the uncooked meat used in experiment No. 108. These data were 

 obtained by adding the weight of each nutrient in the cooked meat to 

 the weight of each nutrient found in the broth. The uncooked meat 

 (No. 1640) weighing 1,0(»0 grams, may therefore be said to contain 

 786.59 grams of w^ater, 200. 80 grams of proteid, 12.89 grams of nitrog- 

 enous extractives, 16 grams of nonnitrogenous extractiv^es, 29.50 

 grams of fat, and 10.24 grams of ash. It should be noted that these 

 figures are obtained 1)}' computation from the analyses of cooked meat 

 and broth from sample No. 1641, rather than by direct analysis of 

 sample No. 1640. But by comparing them with the percentages 

 obtained by direct analysis of sample No. 1640, given in Table No. 3, 

 it will be seen that the differences are so slight as to be practically 

 negligible. 



The tabulated statement of the several experiments also shows the 

 amount of each nutrient remaining in the cooked meat, and the amount 

 of each nutrient found in the resulting broth, expressed in percent- 

 ages of the total weight of each nutrient contained in the original 

 meat. Thus in the experiment in question, No. 108, the w^eight of 

 water (315.43 grams) found in the cooked meat was divided by the 

 total weight of water (736.59 grams) contained in the uncooked meat 

 and then multiplied by 100, which gave the percentage of water (42.82) 

 originally contained in the uncooked meat, which still remained in the 

 cooked meat. In the same wa}', the percentage of water contained in 



