27 



T.\BLB 8. — Results of cooking (boiling) e.rperiment No. 110. 



CoOKINli E.XPEKI.MENT No. 111. 



In thi.s experiment the 1,000 j^rams of meat was cut into cubes and 

 placed in vij^orously boiling' distilled water. The temperature of the 

 water was maintained at the boiling- point for ten minutes, when the 

 lamp was removed and the temperature allowed to fall to 85° C. The 

 cooking- was further continued for rive hours at a temperature varying 

 between 84 and 85° C. 



The losses in weight during cooking were as follows: 



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



Weight of meat after cooking do 530. 59 



Loss in weight in cooking do 469. 4 1 



Loss in weight in cooking j)er cent. . 48. 94 



The results of the experiment are shown in Tables 9 and 10. 



Table 9. — Constituent>i of uncooked meats, cooked meats, and brotlis, soluble and insoluble 

 in cold water, experiment No. 111. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



