fil 



The losses in weight (lurinu' cookiiiii' woi'c as follows: 



"Weight of meat before rooking grams. . 96H. 87 



Weight of meat after cooking do 54r). 08 



Loss in weight in eooking <lo 421. 79 



Loss in weight in eooking per cent. . 43. (>2 



The results of the experiiueiit arc oivcii in detail in Tal)les 55 and 5(3. 



T.vBLE bo. — Vuiistitaenti^ of nncookal uicalt (tntl cooLcd vieals soliihlc a)id insoluble in cold 



water, e.r]>eritiient Xo. 14<>. 



A. TOT.VL NUTRIENTS IN ORIGINAL SUBSTANCE. 



C. NUTRIENTS INSOLUBLE IN COLB WATER. 



Table 56. — Results of cooking {pot roast) e.vperiment No. 14f)- 



Distriljution of nutrients. 



Weight of nutrients: 



In uncooked meat 



In cooked meat 



Lost ( — ) or (apparently) 

 gained ( + ) 



Proportion of nutrients: 



In cooked meat 



Lost ( — ) or (apparently) 

 gained {+) 



Lost ( — ) or (apparently) 

 gained (-1-) in percentages 

 of weight of uncooked meat 



Grams. 

 676. 04 

 283. 17 



-392. 87 



Per cent. 

 41.89 



- 58.11 



- 40.63 



Proteid. 



Grams. 

 173. 65 



1S8. 22 



+ 14.57 



Per rent. 

 100. 00 



-f 8.39 

 + 1..51 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Grams 



11.41 



7.63 



Per cent. 

 66.87 



-33. 13 



Non- 

 nitrog- 

 enous. 



Grams. 



16.73 



9.21 



Per cent. 

 55. 05 



Grams. 



78. SO 

 52.65 



Per cent. 

 66. 80 



Ash. 



Grams. 

 10. 25 

 6.60 



- 3.65 



Per ct. 

 64. 39 



