42 



T.MiLK 29. — CundllKcrits of nncaola'd meats, cooked meats, and broths, soluble ami Ivsolu- 

 ble in cold water, experiment Xo. 117. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Organic 

 t'xtnictive.'i. 



Kind (if iTiateriiil. 



Water. 



ON FRESH BASIS. 



Pro- 

 teid. 



Per ct. 

 75. 53 



Nitrog- 

 enou.s. 



Veal, leg, uncooked 



Veal, leg, cooked ; 01.8 



Broth(pereeiituneookod meal i 



Per ct. Per ct. 



18. U2 1.08 



29. .^r! . 55 



.0) . 78 



ON WATKR-FREE BASIS. 



Veal, leg, uncooked 1 



Veal, leg, cooked i 



Broth ( percent uncooked meat ) I 



73. 04 



77. 45 

 2.60 



4.41 

 1.47 

 3.18 



Non- 

 nitrog- 

 euons. 



Per ct. 

 1.37 



.91 



5. 60 

 1.99 

 3.73 



Total 

 nitro- 

 gen. 



B. NUTRIENTS SOLUBLE IN COLT) WATER. 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Veal, leg, uncooked 



Veal, leg, cooked 



Broth (percent iukm lokcd meat ) 



ON WATER-FREE BASIS. 



Veal,' leg, uncooked 



Veal leg, cooked 



Broth (percent uncooked meat ) 



10.12 



29. 21 



.14 



05. 88 



70. 61 



.56 



3.99 



7.77 

 .33 



16.31 



20.38 



1.35 



0.19 

 .13 



.77 

 .34 

 .01 



20.30 



37.11 



.47 



82. 96 



97. 33 



1.92 



Table 30. — Residts of cooking {boilhuj) experiment No. 117. 



