67 



T\Bi.E 6S.—C(ni>itiliinits of uncooked mcaLt ami cooked meals soluble and insoluble in cold 

 irater, exjierimenl Xo. 15.2 — Continued. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



Kiiiil of material. 



Pro. 

 teid. 



Organic 

 extractives. 



Nitrog- 

 enous. 



Non- 

 nitrog- 

 enous. 



Fat. 



Ash. 



Total 



solid 



matter. 



Total 

 nitro- 

 gen. 



ON FRFSH BASIS. 



Per ct. 



1778 



177.5 



n7» 



Beef, round, uncooked. 

 Beef, round, ettoked 



ON WATER-FREE BASIS. 



Beef, rovind, uncooked — 

 Beef, round, ccwked 



Per ct. 



•2.20 



.83 



8.23 

 2.46 



Per ct. 

 1.13 

 1.38 



4.23 

 4.09 



Per ct. 

 1.40 

 1.62 



5.24 

 4.80 



Pcrct. 

 

 



Perct. 

 0.87 

 1.01 



3.26 

 2.99 



Per ct. 

 &.60 

 4.84 



20.96 

 14.34 



Per ct. 

 0.714 

 .575 



2.673 

 1.704 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1775 



1778 



1775 

 1778 



ON FREf'H BASIS. 



Beef, round, uneiM)ked — 

 Beef, round, cooked 



ON avat?:r-frki'. basi.s. 



Beef, round, uncooked 



Beef, round, cooked 



16.47 

 21.95 



61.64 

 (i.5.06 



4.91 

 7.64 



18.38 

 22.64 



0.22 

 .21 



21.60 

 29.80 



80.84 

 88.32 



2.635 

 3.513 



9.861 

 10. 412 



T.ABLE M. — Resnlt.'i of cooking {gas broiling) experiment No. 152. 



Labo- 

 ratory 

 No. 



1775 

 1778 



Distribution of nutrients. 



Water. 



Weight of nutrients: 1 Grams. 



In uncooked meat ] 485. 82 



In cooked meat 365. 72 



Lost (-) or (apparently) 



gained ( + ) i -120.10 



Proteid. 



Proportion of nutrients: 



In cooked meat 



Lost (-) or (apparently) 

 gained ( + ) ---■ 



Lost ( — ) or (apparently) 

 gained ( + ) in percentages of 

 weight of uncooked meat . . . 



Per cent. 

 75.28 



-24. 72 



-18. 12 



Grams. 

 123. 78 

 125. 73 



-1-1.95 



Per cent. 

 100.00 



+1.58 

 + .29 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Gramfi. 

 7.49 

 7.62 



+ .13 



Per cent. 

 100.00 



-f-1.74 

 + .02 



Non- 

 nitrog- 

 enous. 



Fat. 



Grams. 

 9.28 

 8.94 



- .34 



Per cent. 

 96.34 



-3.66 



Grams. 

 32. 55 

 42.17 



+ 9.62 



Per cent. 

 100.00 



-)-29. 55 

 + 1.45 



Ash. 



Grams. 

 7.23 

 6.73 



Per ct. 

 93.08 



-6. 92 



- .08 



Cooking Experiment No. 153. 



One of the pieces of the beef round (sample No. 1779), about 5 inches 

 thick and -i inches across, was cooked by plunging it into 2,000 cubic 

 centimeters of vigorously boiling water. This temperature was main- 

 tained for ten minutes, and then allowed to fall to 85° C. and kept at 

 this point. The total time of cooking was three hours. The cooked 

 meat was well done and quite dry. 



