77 



Tahi.e 77. — Coiutlitueiits a/ uncooked mcati<, cooked iiieaLs, and brotlia, soluble and insoluble 

 in cold water, experiment No. 135 — Continued. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



Labo- 

 ratory- 

 No. 



Kind of material. 



Water. 



Pro- 

 teid. 



Organic 

 extractives. 



Nitrog- 

 enous. 



Xon- 

 nitrog- 

 enous. 



Total 

 nitro- 

 gen. 



ON FRESH BASIS. 



1741 



n.'so 



1745 



1741 

 1750 

 1745 



Beef, round, uncooked 



Beef, round, cooked <i 



Broth (percent uncooked meat) 



ON WATER-FKEE BASIS. 



Beef, round, uncooked 



Beef, round, cooked " 



Broth( percent uncooked meat) 



Perct. 



Per ct. 



2.80 



.24 



.33 



10.15 



.57 



1.20 



Per ct. 



1.24 



.72 



.82 



4.50 

 1.68 

 2.98 



Per ct. 



1.78 



.79 



1.07 



6.46 

 1.86 

 3.87 



Per ct. 



0.846 



.270 



.316 



3.071 



.631 



1.146 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



ON FRESH BASIS. 



1741 Beef, roiuid,unc<v)ked 



17,50 I Beef, roun<i, cooked" 



1745 ] Brothtporcent uni'ookedmcat) 



ON WATER-FREE BASIS. 



1741 

 17.50 

 1745 



Beef, round, uncooked 



Beef, round, cooked" 



Broth(pcrcciit uncooked meat) 



16.11 



33.04 



.10 



58.51 



77.17 



.36 



4. 52 

 7.74 

 2.48 



16.41 

 18.08 

 9.00 



0.17 

 . 22 



.62 

 .51 

 .01 



20.80 



41.00 



2.58 



75.54 

 96.76 

 9.37 



2. .578 



6. 286 



.016 



9.362 



12. 347 



.057 



a Cooked meat from sample No. 1745. 

 Tablk 7<S. — Results of cooking {browned in fat, tlien boiled) experiment No 135. 



Cooking Experiment No. 136. 



The fourth 1,000-gram portion of beef round (sample No. 1746), in 

 the form of 2- inch cubes, was first browned or sauteed in 31 grams of 

 beef fat for fifteen minutes, and while still hot was transferred to 

 2,000 cubic centimeters of boiling distilled water. The same precau- 

 tions were used as in the preceding experiment to transfer the sauteed 

 meat without loss from the f 17 ing pan to the vessel in which it was 

 boiled. The meat was further cooked by maintaining the temperature 

 of the water as near the boiling point as possible for ten minutes and 



