2^ 



T.\BLE 1. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 

 in cold water, experiment No. 107 — Continued. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



a Determination lost. 

 Table 2. — Results of cooking (boiling) experiment Xo. 101 



a Determination lost. 



Series II. — Experiments Nos. 108, 109. 



The special object of these experiments was to stud}" and compare 

 the chemical and nutritive chang-es taking- place when meat is cooked 

 (1) b}^ putting- it in boiling- water for ten minutes and then cooking- it 

 at 85° C. for three hours, and (2) b}' allowing- it to stand in cold water 

 for one hour, gradualh^ increasing the temperature during- the follow- 

 ing- hour until it reached So'^ C. and then, tinally, allowing it to cook 

 for three hours at this temperature. 



Cooking Expeiumext No. 108. 



The lean beef round used in experiment 108 was freed from all bone, 

 visible gristle and fat, cut into cubes about 1 inch .square, and inti- 

 mately mixed. 



One sample (No. 1640) was analyzed raw, the other (No. 1641), which 

 weighed 1,000 grams, was used for the cooking test. It was placed 



