48 



Tablk 37. — Constituents of uncooked meats, cooked meats, and hrofhs, soluble and 

 insoluble in cold ivater, experiment No. 121. 



A. TOTAL NUTRIENTS IN OKIGINAL SUB.STANCE. 



Kind of material. 



ON FRESH BASIS. 



Per cl. 



Beef, neck, unt'ooked 71. 29 



Beef, neck, cooked ! 54. 40 



Broth(percent uncooked meat) ■ 



ON WATER-FREE BASIS. I 



Beef, neck, uncooked I 



Beef, neck, cooked I , 



Broth(percent uncooked meat)' 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



Beef, neck, uncooked 



Beef, neck, cooked 



Broth ( percent uncooked meat ) 



ox WATER-KREE BASIS. 



Beef, neck, uncooked 



Beef, neck, cooked 



Broth(percent uncooked meat) 



2.30 



.19 



2.00 



8:02 



.42 



6.97 



0.81 

 .32 



2.82 

 .70 



1.63 

 .55 



5.68 

 1.21 



0. 77 5. 51 

 .20 1.26 

 . 67 2. 89 



.44 

 2.34 



19.20 



2.77 



10.07 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



a Determination lost. 

 Table 38. — Results of cooking {boiling) e.cperiment No. 121. 



a Determination lost. 



