29 



T.\Hi,K 11. — < V);^s^7((("/(^'* iif iiiicodlcetl mrnls, cookid tindl-i, (iml hritth>t,_xiiliihi, (tnd i 11.10/ iililr 

 III colli iinter, cijuriiiinil Xo. 11 J. 



.v. TOTAL Nl'TRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 

 No. 



Kind of niiitorial. 



Water. 



Pro- 

 teid. 



Organic 

 extractives. 



Nitrog- 

 enous. 



Non- 

 nitrog- 

 enous. 



Fat. 



Ash. 



Totil 



solid 



matter. 



Tdtal 

 nitro- 

 gen. 



1M7 

 1645 

 1645 



1647 

 1645 

 1645 



ON KKESII BASIS. 



Beef, round, unc(M)ke<l 



Beef, roiniil, cooked 



Broth(iK?rct'nt uncooked meat) 



ON WATER-FREE BASIS. 



I'er ct. 

 74.1s 

 59.84 



Beef, round, uncooked 



Beef, round, cooked 



Broth( percent uncooked meat) 



Per ct. 



18.11 



33.23 



.80 



70.14 



82.74 



3.10 



Pcrcf. 



1.41 



.32 



.99 



5.46 



.80 



3.84 



Per rt. 



1.95 



.43 



1.27 



7. 55 

 1.07 

 4.91 



Per ct. Per ct. Per ct. 



4.28 

 5.23 

 1.14 



10.58 

 13.02 

 4.42 



1.28 

 .54 

 .72 



27.03 



39.75 



4.92 



4.96 104.69 

 1.34 9S.97 

 2.80 19.07 



Per ct. 



3.350 



5. 420 



.446 



12. 979 



13. 496 



1.726 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



Table 12. — Results of cooking {boiling) experiment No. 112. 



