87 



Taule 22. — Jiesults of cookiiiy {buUituj) experiment No. 126. 



Series VI. — Expertment.s Nos. 114-llf). 



Those three experiment.s were phmiied to detenniiie the eli'ect of 

 Viiriations in time, temperature, and procedure of cookino- upon the 

 aniouiit and composition of the materials which pa.s.s into the broth. 

 Lean veal Icii', freed from bone, vi.sible gri.stle. and mo.st of the visible 

 fat. was divided into pieces (1.5 to 0.75 inch thick and 0.75 to 1.25 

 inches long- and, after thorough mixing', was divided into four samj)les, 

 wciuhino- 1,000 grams each (Xos. 1()5"2, 1653, and l<j5-i) for the cooking- 

 test and one (No. 1650) for analysis. 



CoOKlNd E.XI'EKIMKNT No. 114. 



The cubes of veal were plunued into vio-orously boiling- water and 

 cooked for five hours in gently boiling water. 



The losses in weight during cooking were as follows: 



Weight of meat before t-ooking grain>< . . 1 , 000. 00 



Weight of meat after cooking <lo 591 . 01 



Loss in weight in cooking 'lo 40S. .'^>9 



Loss in weight in cooking per ct-nt . . 40. 84 



Tables 23 and 21 show the results of the experiment in detail. 



Table 2o.—CoHstituent.s of uncooked meats, cooked meats, and broths, soluble and insoluble 

 in cold water, experiment No. 114- 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



