47 



Taiu.k lit). — BiKiilh of coitkint] (nntMiuij) rxperhnnif A'o. UO. 



Labo- 

 ratory 



No. 



ItUiO 



Di.-itrilmtioii of nutrient.-*. 



Weight of nutrients: 



In uneookefi meat 



In coolicd meat 



Lost (-) or (apparently) 

 gained i-f) 



Proportion of nmrients: 



In cooked meat 



Lo.st (-) or (apparently) 

 gained ( •-) 



Lost ( -) or (apparently) 

 gained ( + ) in percentages of 

 weight of uncooked meat — 



Organic extract- 

 ives. 



Water. I'roteid. 



Grams. 

 831). 07 

 583. S3 



OraiiiK 

 198.04 

 202.36 



Nitrog- 

 enous. 



Oram^. 

 11.87 

 11. -IS 



-246.21 +l.»2 



Non- 

 nil rog- 

 cnotis. 



(irninis. 

 lo.OC. 

 IC). M 



.42 I -t-l.Os 



Per mil. Per rnit. Per eriit. 

 70.34 100. tX) 9<i. 4(> 



29. 6f. +2. IS -3. hi 

 22.11 - .3'.i .04 



Per ccni. 

 100.00 



-f7.17 



Skries VITI. — ExrERTMEM> N(»>. l:iL-li'4. 



Tlii^ iiiiiin ()l>ject in this .sorics of exixM'iimMits w:is to stuclv tin- losses 

 uiid to (Irteniiiiio tlic iiutiiro of the chiinjii's which tako [)l;K-e when dif- 

 ferent cuts t)f iiiciit- iu'ci<. Hank, and riiiiip arc cooked l)y boilino-. 

 Further, in one of the tests (No. 124) the meat was pan hroiled for the 

 purpose of eoniparinotheerteet t)f this method of cookino- witii boiling. 



(\)OKiN(. lv\i'i;ui>u:Nr No. IL'I. 



In this experiment a cut of beef neck freed from all bone and visi])le 

 o-ri.stle but not from the visible fat was cut into o.T-inch cubes and 

 thoroughly mixed. Two uniform .samples were selected, one (No. 16«>5) 

 for cooking- and one (No. 1(108) for complete chemical analysis. In the 

 cooking test the weighed meat was placed in 2,00<» cubic centimeters of 

 vigorously boiling water, cooked for ten minutes at this temperature 

 and for live hours at S5° C. 



The losses in weight during cooking were as follows: 



Weight of meat before cooking grams. . 700. 00 



Weight of meat after cooking fto 384. 35 



Loss in weight in cooking <lo 315. 65 



Loss in weight in cooking per cciit. . 45. 09 



Tables 37 and 38 show the details of the experiment. 



