28 



Table 9. 



-f'ondltnenis of uncooked meats, cooked meats, and broths, soluble and insoluble 

 in cold water, experhnent No 111 — Continued. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



Labo- 

 ratory 

 No." 



1647 

 1644 

 1G44 



1647 

 1644 

 1644 



Kind of material. 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth(percentuncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth ( percentuncooked meat ) 



Pro- 

 teid. 



Per ct. 



1.82 



.29 



.22 



7.05 

 .71 



.85 



Organic 

 extractives. 



Nitrog- 

 enous. 



Per ct. 



1.41 



.40 



.92 



5.46 



.98 



3.55 



Non- 

 nitrog- 

 enous. 



Per ct. 



1.95 



.57 



1.20 



7.55 

 1.39 

 4.63 



Fat. 



Per ct. 

 

 

 



Ash. 



Per ct. 



0.94 



.38 



.70 



3.64 



.93 



2.71 



Total 



solid 



matter. 



Per ct. 

 6.12 

 1.64 

 3.04 



23.70 



4.01 



11.74 



Total 

 nitro- 

 gen. 



Per ct. 



0.744 



.174 



.329 



2.881 



.425 



1.274 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



Table 10. — Results of cooking {boiling) experiment No. 111. 



Cooking Experiment No. 112. 



The beef round in the form of cubes was cooked bj' placing the 

 entire portion of 1,000 grams in 2,000 cubic centimeters of cold water. 

 The water surrounding- the meat was gently warmed, one hour being 

 required to raise its temperature to 85° C. The cooking was then 

 continued further at 85° C. for five hours. 



The losses in weight during cooking were as follows: 



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



Weight of meat after cooking do 503. 59 



Loss in weight in cooking do 496. 41 



Loss in weight in cooking per cent. . 49. 64 



The details of the experiment are shown in Tables 11 and 12. 



