24 



Labo- 

 ratory 

 No. 



T.\BLE 4. — Results of cooking {boiling) experiment No. 108. 



Ilistrihiitinii of imtrionts. 



Proteid. 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Non- 

 nitrog- 

 enous. 



Fat. 



Ash. 



1641 

 1641 

 1640 



1641 

 1641 

 1641 



Weight of nvitrient.s: 



III cooked meat 



Ill liroth 



In uncooked meat 



Proportion of nutrients: 



In cooked meat 



Ill broth 



In broth on basis of total 

 weight of uncooked meat . . 



Qrnvis. 

 315.43 

 421.16 

 736. 59 



Per rent. 

 42. 82 

 .57. 18 



Grams. 



193. 88 



6.42 



200.30 



Per cent. 



96.79 



3.21 



Grams. 



1.76 



10.63 



12.39 



Per cent. 

 14.20 



85. SO 



Grams. 

 2.41 

 13. 59 

 16.00 



Per cent. 

 15.06 

 84.94 



Grams. 



23. 41 



6. 09 



29.50 



Per cent. 

 79. 35 

 20. 65 



Grams. 

 2.67 



7.57 

 10.24 



Per ct. 

 26. 07 

 73.93 



Cooking Experiment No. 109. 



The meat used in this experiment was from the .same cut of beef 

 round as that used in the above experiment (No. 108), and it was pre- 

 pared for cooking- in the same way. The method of cooking was, 

 however, entirely different. The 1,000-grara portion, cut into cubes, 

 was placed in 2,000 cubic centimeters of cold water and allowed to 

 stand for one hour. The temperature of the water was then gradually 

 increased, reaching 85° C. in one hour. The meat was then cooked for 

 three hours longer at this temperature. 



The weight before and after cooking was as follows: 



Weight of meat before cooking grams. . 1, 000. 00 



Weight of meat after cooking do 517. 48 



Loss in weight in cooking do 482. 52 



Loss in weight in cooking per cent.. 48. 25 



The results of the experiment are shown in Tables 5 and 6. 



Table 5. — Constituents of uncooked meats, cooked meals, and broths, .'soluble and insoluble 

 in cold ivafer, experiment No. 109. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



