25 



Tabi.k f^.—CnnstHiievls of uncooked meats, cooked meats, and broths, sohd)le and iiiKoltdile 

 ill rnid water, e.iperimeiit Xo. 10<) — Continued. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



nitory 

 No. 



1642 

 \6il 



Kind (if inaU'riiil. 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (pereenl uncooked meat) 



Water. 



Perct. 



O.N WATER-FREE BASIS. 



1640 

 1642 

 1642 



Beef, round, uncooked 



Beef, round, cooke<l 



Broth(percent uncooked meat) 



teid. 



Peret. 



2.77 



.13 



.17 



10.68 

 .3.5 

 .66 



Organic 

 extractives. 



NitroK- 

 eiiouH. 



Perct. 



1.37 



.43 



1.02 



.=i.2« 

 1.07 

 3.93 



Non. 

 nitrog- 

 enous. 



Peret. 



1.72 



.."16 



1.34 



6.62 

 1.40 

 5.16 



Total 

 nitro- 

 gen. 



Perct. 



0.883 



.160 



.3.55 



3.402 



.399 



1.367 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1640 

 1042 

 1642 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, rouiiil. couked 



Brothi percent uncooked meat) 



ON WATER-FPEE B.4SIS. 



1640 ' Beef, round, \incnoked 



1042 i Beef, r.-und, cooked 



1042 Brotlii ix-rceiit uncooked meat) 



16.86 



35.07 



1.39 



61. »1 



87. 45 

 5.34 



3.19 



3.93 



.59 



12.29 

 9.80 

 2.29 



0.20 

 .24 



20.25 

 39.24 



1.98 



78.01 



97.85 



7.63 



2.697 



5.610 



.221 



10.389 



13.994 



.853 



Table 6. — Remits of cooking {hoiling) experiment No. 109. 



Labo- 



nUory 



No. 



1642 

 1642 

 1640 



1642 

 1642 

 1642 



Distribution of nutrients. 



Weight of nutrients: 



In cooked meat 



In broth 



In uncooked meat 



Projiortion of nutrients: 



In cooked meat 



In broth 



In l)rotli on liasis of total 

 weight of uncooked meat . . 



Water. 



Grams. 

 310. 02 

 429. 69 

 739. 71 



Per cent. 

 41.91 



58.09 



Grams. 



182. 15 



15. .57 



197. 72 



Per cent. 

 92.13 



7.87 



1.56 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Grams. 

 2. 23 

 10. 21 

 12.44 



Per cent. 

 17.93 

 82.07 



Non- 

 nitrog- 

 enous. 



Grams. 

 2.90 

 13.38 

 16.28 



Per cent. 

 17.81 

 82. 19 



1.34 



Fat. 



Grams. 



20.34 



5.94 



26.28 



Per cent. 

 77.40 

 22.60 



Ash. 



Grams. 

 2.64 

 7.73 

 10.37 



Per cf. 

 25. 46 

 74. ,51 



.77 



Series III. — Experiments Nos. 110-118. 



The four experiment.s in this series were all made with the same cut 

 of meat, the object being to determine the nature of the changes in com- 

 position and nutritive value and the losses involved when meat is 

 cooked (1) in boiling water for the entire period; (2) in boiling w^ater 

 for ten minutes and then at 85° C. ; (3) by immersing it in cold water 

 and warming graduallv. taking one hour to raise the temperature to 

 85^ C. and completing the cooking at this temperature, and (4) b}' 

 immersing it in cold water and warming graduall}^, taking one hour to 

 reach a temperature of 65° C. , and completing the cooking at 64: to 65° C. 

 The entire cut of fresh lean beef round was freed from all bone, visible 



