33 



COOKINC; Exi'EKI.MEXT No. 132. 



The meat used in this experiment was placed directly in 2,000 cubic 

 centimeters of vig-orousl^- boiling" watei- and cooked at this temperature 

 for live hours. 



The losses in weight daring cooking were as follows: 



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



Weight of meat after cooking do 549. 72 



Loss in weight in cooking do 450. 28 



Loss in weight in cooking per cent. . 45. 03 



The details of the experiment are recorded in Tables 17 and 18. 



Table 17. — Constituents of uncooked meuti<, conked meats, and broths, soluble and insoluble 

 in cold water, experiment No. 132. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



11480— No. 162—06- 



