B9 



TvHi.K 25. — <'t»i.ililiit'iit.'^i>f uncooked nientx, cooked tnentK, ntid hrollm, solitltle <ind iusoluhle 

 in colli irater, experiiiienl Xo. llo. 



.\. TOTAL NTTKIKNTS IN OUIGINAL SUBSTANCE. 



l.atxv I 



nilurv 



N.I. 



1(.56 

 16.')3 

 lt).i3 



16.')6 

 1653 

 1653 



Kind >if niati'riiil. 



ox frf:.sh B.\st.s. 



Veal, leg, uncooked 



Venl, leK. cooked 



Broth (iHTceiiluiiciKiki'd meat) 



ON W.VTEIt-KREK BASIS. 



Veal, leg, uiicooTced 



X'eal, leg, cookeil 



Broth(percent iinc( Hiked Mieal ) 



Water. 



IT., 

 teid. 



Per ct. Per ct. 

 In.'i-i 19.17 

 66.65 32.11 

 .51 



79.77 

 9(i.28 

 2. 12 



H. .MTHIKNTS SitUKl.K IN CiiMi WATKK 



16 "it; 

 1C..53 



1656 

 16.53 

 16.53 



ON FRESH BASIS. 



Veal, leg, niicooked 



Veal, leg, cooked 



HrollK percent uncooke.l meat) 



(IN W.\TKK-KRK.E B.VSIS. 



Veal, leg, unc.iokeil 



Veal, leg, cooki-ii 



Brotlupereeiil uncooked meat) 



0.855 



.:«)i 



.315 



3.558 



.903 



1.311 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



Table 26. — lieHiiltn of cooking (boiling) experiment No. 115. 



