38 



Table 23. — Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 

 in cold ivuter, experiment Xo. 114 — Continued. 



B. NUTRIENTS SOLUBLE IN COLl) WATER. 



Labo- 

 ratory 

 No. 



Kind of material. 



Water. 



'I'otal 

 nitro- 

 gen. 



16.56 

 1652 

 1652 



1656 

 1652 

 1652 



ON FRESH BASIS. 



Veal, leg, uncooked 



Veal, leg, cooked 



Broth(percentuncookedmeat) 



Per ct. 



ON WATER-FREE BA.SIS. 



Veal, leg, uncooked 



Veal, leg, cooked 



Broth (percentuncooked meat) 



Per ct. 



0. 855 

 .428 

 .301 



3.558 

 1.215 

 1.254 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



CooKix(i Experiment No. 115. 



In thi.s tost tlie veal loo-, cut into cube.s, was quickly immor.'^ed in 

 2,000 cubic centimotor.s of vigorously boilins*' distillod watoi'. The 

 water wa.s kept as near the boilino- point as po.ssible for teu uiinutes, 

 the temperature then allowotl to drop to 85° C, and the cooking- 

 continued at a temporature varying- ])etwecn 84^ and 85° C. 



The lo.sses in weight dui'ing cooking wore a.s follows: 



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



Weight of meat after cooking do 591.06 



Los.s in weight in rooking do 408. 94 



Loss in weiglit in cooking jicr cent. . 40. 89 



The detailed residts of the experiment are shown in Tables 25 and 26. 



