59 



T.\BLE 52. — Resnltif of cooking (boiling) experiment No. 144- 



Cooking E.xi'ekiment No. 145. 



In thi.s experiment the beef round (.sample No. 1769), in the form of 

 2-inch cubes, was plunged into 850 cubic centimeters of boiling water, 

 the temperature of the water then reduced to 85" C. as quickly as pos- 

 sible, and the cooking continued at this temperature for three hours. 

 The cooked meat was well done and quite dry. The volume of the 

 tinal broth before dilution was 675 cubic centimeters. 



The losses in weight during cooking were as follows: 



Weight of meat ])ef()re cooking grams.. 1,074. 83 



Weiglit of meat after C( tokiiig do 587. 28 



Loss in weight in cooking .do 487. 55 



Loss in weight in cooking I>er cent. . 45. 36 



Tables 53 and 54 giv^e the details of the experiment. 



Table 53. — Comtitueiits of uncooked meats, cooked meats, and broths, soluble and insolu- 

 ble in cold water, experiment No. 145. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 

 No. 



Kind of material. 



1764 

 1769 

 1772 



1764 

 1769 

 1772 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (per cent uncooked 

 meat) a 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked 



Broth (per cent uncooked 

 meat) « 



Water. 



Per ct. 

 69.92 



Pro- 

 teid. 



Per ct. 

 17.96 



.25 



59.71 

 79,09 



Total 

 nitro- 

 gen. 



Per ct. 

 3.251 

 5.810 



10.808 

 13.363 



.931 



