34 



Table 18. — Results of cooking {boiling) experiment No. 132. 



Labo- 

 ratory 

 No. 



1721 

 1721 

 1722 



1721 

 1721 

 1721 



Distribution of imtrionts. 



Weight of nutrients: 



In cooked meat 



In broth 



In uncooked meat 



Proportion of nutrients: 



In cooked meat 



In broth 



In broth on basis of total 

 weight of uncooked meat . . 



Water. 



GramH. 

 314. 00 

 ■104. 42 



718. 42 



Per cent. 

 43.71 

 56. 29 



40.44 



Proteid. 



Chravis. 



175. 80 



7.05 



182. 85 



Per cent. 



96.14 



3.86. 



Organic extract- 

 ive.s. 



Nitrog- 

 cncous. 



Non- 

 nit rog- 

 eueous. 



Fat. 



Grairnt. ' Grains. 



3.57 I 2.75 



8.81 12.74 



12.38 15.49 



Per cent.l Per cent. 



28.84 I 17.75 



71.16 82.25 



. 88 1. 27 



Grams. 

 49.53 

 n.:^5 

 60.88 



Per cent. 

 81.36 

 18.64 



Ash. 



G-rams. 

 3.46 

 5.91 

 9.37 



Per ct. 

 36.93 

 63.07 



.59 



Series V. — Experiments Nos. 125, 126. 



The special object in the.se experiments was to study the chang-es 

 produced in fat beef rump by cooking in water (1) at 85^ C. — that is, 

 considerably under the boiling- point of water — and (2) at the boiling 

 point of water. Before cooking, the beef rump was freed from all 

 bone and gristle but none of the fat was remov ed. It was then 

 divided into pieces, 0..5 to 0.75 inch thick and 0.75 inch to 1.25 inches 

 long. After a thorough mixing, two portions (Nos. 17o3 and 1704) each 

 weighing 1,000 grams, were taken for cooking, while a third (No. 1705) 

 was reserved for analysis. 



Cooking Expkki.mext No. 125. 



The first portion in the test, the cubes of meat (sample No. 1703) were 

 placed in 2,000 culjic centimeters of vigorously boiling water. The 

 temperature was kept at 99.5° C. for ten minutes, then allowed to drop 

 to 85° C, at which temperature the cooking continued until the meat 

 had been cooked for five hours in all. 



The lo.sses in weight in cooking were as follows: 



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



Weight of meat after cooking do 595. 32 



Loss in weight in cooking <lo 404. 68 



Loss in weight in cooking per cent. . 40. 47 



Tables 19 and 20 give the details of the experiment. 



