48 



CooKINC EXI'JCHIMENT No. 118. 



Ill this test t)nt' i)<)iti<)ii ot" (lie \('al (sample NO. \i\:^><) was put 

 2,0(»(» ciihic (•(•iitimclers of cold (listill(M| water. Tlic tciiiperatiire 

 s.;ra(liialiy increased, reaciiiiiii' S.'i C in an hour, and the cooking- 

 tinned at this teniperatuic t'oi' live houis. 



'I'he losses in weit'lit dnrinu' cookinL;' were as t'oih)Ws: 



Wi'iirlit of meat before evoking graiu.>J.. I, OW. 00 



Weiglit (if meat after cdulviDg do .")74. 114 



Loss in weight in eookiiig do 4'_'o. (KJ 



Loss in weight in cooking per cent . . 4l'. ")1 



Table.s 31 and 32 .show tlie dptaiK^d results t)f the expeiiiuent. 



into 



was 



e(»n- 



Taki.K 'M. — Coiisliliiiiilxol'iiiirodkrd >i»<ils, ctidfcril moils, anil hrclhs, sn/ii/J, ,ii,,l 1, 

 Ith' ill mill irali'i; e.iperiiiient Xo. US. 



A. TOTAL NUTRIENTS IN ORIGINAL Sl'BSTANCK. 



nhl- 



La bo- 

 ra torv 

 No. 



lli.>S 



i(;58 



1G5« 



Kind of iiiatc'i'ial 



Water. 



Pro- 

 teifl. 



Organ ii? 

 I'Xtrni'tives. 



ON FRESH BASIS. 



Perct. Pn-ft. 



Veal , k's, uncooki'd ";■>. i->.\ 18. OH 



Veal, k'K, coo kfil W.lUi 29.13 



Brothi percent unci lokeil meat 1 1. 02 



IX WATEK-FKEK BA.SIS. 



Veal, Ics, unc(M)keil 



Veal, leg, cooked 



Broth (percent uncooked meat) 



73.64 



82. 43 



4.18 



Nitrog- 

 enous. 



I'll- CI. 



I.IW 

 .79 



4.41 

 1.25 

 3. -23 



! Non- 

 nit rog- 



iMKins. 



I'nrl. 

 1.37 



.5. fiO 

 1.5.") 

 3.92 



Fat. 



I'nct. 



3.99 



r>.58 



.TiO 



16.31 

 15.79 

 2.03 



Ash. 



I'nrl. 



*1.10 

 ..59 

 .63 



4.49 

 l.(i7 

 2. 59 



Total 



.solid 



uiatler. 



25. :^6 

 36. 29 

 3.90 



104. 45 

 102. 69 

 15-. 95 



Total 

 nitro- 

 Kcn. 



I-nrl. 

 3. 230 

 4.S00 

 .417 



13. 200 



13. .582 



1.704 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1G62 

 lt).")8 

 l(i.58 



1662 



IUSS 

 1058 



ON FRESH BASIS. 



Voal, leg, uneooke<l 



Veal, lefj. cooked 



Broth ( percent uncooked meat ) 



ON WATEU-FREE BASIS. 



Veal, leg, uncooked 



Veal, leg. coi iked 



BrothfpereeiU uncooked meat) 



1.08 

 .44 

 .79 



4.41 

 1.25 

 3.23 



.5.60 

 1.55 

 3.92 



0. 91 5. 26 

 .40 1.70 

 . 63 2. 83 



3.72 

 1.13 

 2. 58 



21.49 

 4.84 

 11.58 



0. ftSO 

 .190 

 . 32(i 



2. 658 



..571 



1.332 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



