21 



into two portions; one (sjimplo No. 1639) being cooked and the other 

 (No. UV.u) aiiiilyzod raw. Inv(>stiiiati()ns made in (his laboratory have 

 .shown that by sueh treatment two sampk^s of meat practiealiy alike in 

 chemical composition may with care be obtained from the same cut. 

 The first portioti, cut into cubes (sample No. 163S>), was placed in 2,000 

 cubic centimeters of vi«;-orously boilino- distilled water. The addition 

 of the meat reduced the temperature of the water to 90^ C, but it was 

 raised to the ))oiling point a^ain in five minutes, and the cot)kins>- con- 

 tinued for tive hours and tifteen miiuites at this tem])erature. The 

 libers of the cooked meat had a slightly pink color, and separated 

 very easily, but were tough and not easily cut through. During the 

 cooking a considerable quantity of shreds separated and settled to the 

 bottom of the kettle. 



The weight before and after cooking was as follows: 



Weight of meat l)efore cooking grams. . 1 , 000. 00 



Weight of meat after cooking do 541. 86 



Loss in weight in cooking •!•> ■*'^''^- ^■^ 



Loss in weight in cooking per cent . . 4;). 8() 



Tables 1 and 2 show the results of the experiment. 



Table \.— Constituents of uncooked meats, cooked meats, and hroths, soluU<^and Insoluble 

 in cold water, experiment No. 107. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 

 No. 



1G37 

 1639 

 1639 



1637 

 1639 

 1639 



1637 

 1639 

 1639 



1637 

 1639 

 1639 



Kind of material. 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth(percent uncooked meat ) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth ( percent uncooked meat) 



Water. 



Per ct. 

 lf>. 53 

 59.68 



Pro- 

 teid. 



Per ct. 



19.01 



34. 29 



.51 



77.68 

 85. 04 

 2.10 



Organic 

 extractives. 



Nitrog- 

 enous. 



Per ct. 

 1.08 



.48 



4.41 

 1.19 

 3.63 



Non- 

 nitrog- 

 enous. 



Pel- ct. 



1.19 

 1.25 



9.07 

 2.95 

 5.11 



Fat. 



Per ct. 

 («) 

 («) 

 0.74 



(«) 

 («) 

 3.03 



Ash. 



Per ct. 



1.19 



.79 



.67 



4.86 

 1.96 



2.72 



Totel 



solid 



matter. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth ( percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth(percent uncooked meat) 



2.76 

 .97 

 .34 



11.27 

 2.40 

 1.40 



.48 



4.41 

 1.19 

 3.63 



2.22 

 1.19 

 1.25 



9.07 

 2.95 

 5.11 



0.98 

 .50 

 .67 



4.00 

 1.24 



2.72 



Per ct. 

 (") 

 (°) 

 4.06 



(a) 

 16.59 



Total 

 nitro- 

 gen. 



Per ct. 



3.390 



5.640 



.367 



13. 854 



13. 988 



1.499 



7.04 

 3.14 

 3.15 



28.75 



7.78 



12.85 



0.790 

 .309 

 .339 



3.229 



.766 



1.386 



a Determination lost. 



