20 



the broth or removed during the cooking was obtained by dividing the 

 weight of water (421,16 grams) found in the broth by the total weight of 

 water (73«5.5J> grams) contained in the uncooked meat and then multi- 

 plying by 100. 



Similar calculations serve to show the percentages of proteid, nitrog- 

 enous extractives, nonnitrogenous extractives, fat, and ash remain- 

 ing in the imcooked meat, and the percentages of these same nutrients 

 which enter the broth during the cooking. In this experiment (p. 24) 

 the following percentages of nutrients of the original uncooked meat 

 were found in the cooked product: Water 42.82, proteid 96.79, nitrog- 

 enous extractives 14.20, nonniti'ogenous extractives 15.06, fat 79.35, 

 and ash 26.07. The broth contained the following percentages of the 

 nutrients of the original uncooked meat: Water 57.18, proteid 3.21, 

 nitrogenous extractives 85.80, nonnitrogenous extractives 84.94, fat 

 20.65, and ash 73.93. 



Finally, the table for each experiment gives the percentage of total 

 amounts of each luitrient in the uncooked meat which is found in the 

 broth. Again, referring to experiment No. 108, the last row of ligures 

 in Table 4 gives these data. For example, the weight of water (421.16 

 grams) in the broth is divided by the weight of the uncooked meat 

 (1,000 grams), and the quotient multiplied by 100 gives the percentage 

 of water (42.12) which is removed by cooking, calculated on the basis 

 of the total weight of uncooked meat. In the same manner, by 

 dividing the weight of proteid (6.42 grams) in the broth b}' the weight 

 of the uncooked meat (1,000 grams) and multiplying the quotient by 

 100, the product 0.64 represents the percentage amount of nitrogenous 

 matter in the broth in terms of the weight of the uncooked meat. 



COOKING EXPERIMENTS NOS. 107-157. 



Each series of experiments is preceded bj' a short statement giving 

 its purpose and general plan. The individual experiments then follow, 

 and the kind and amount of meat used, the method and time of cooking, 

 and any other necessary facts or observations are in every case recorded 

 in full. Preceding the tabular statement of the details of each experi- 

 ment, is a paragraph giving the weight of the raw and the cooked 

 meat, and the actual and percentage loss of weight resulting from the 

 cooking. 



MEATS COOKED BY BOILING. 



Series I. — ^Experiment No. 107. 



In this experiment the meat was cooked in water kept at the boiling 

 point. The lean beef round which was used was freed from all bone 

 and visible gristle and fat, cut into pieces 0.5 to 0.75 inch thick and 0.75 

 inch to 1.25 inches long and after being thoroughly mixed was divided 



