79 



Tahlk so. — JliKullx of cookinij [browned infal, then cooked) experhiicnt Xo. VHi. 



Lubo- 

 nitorv 



No. ■ 



Iiistril)iitii)ii 111" niitrifiits. 



Weight of nutrients: 



1746 In cooked meat 



174t; Iubrot)i 



1741 In uncooked meat. 



I Proportion of initrients: 



1746 ' In c(X)ked meat 



174f> In broth 



17J6 In broth on ba.sis of total 



weight of uncooked meat... 



Grams. 

 315.13 

 397. 2t) 

 712.39 



Per rent. 

 14.24 



Proteid. 



Grams. 



190. 3ti 



3.45 



193. 81 



Per rent. 

 98. 2j 



Organic extract- 

 ives. 



Nitrog- 

 enous. 



Grams. 

 4.07 

 8.35 

 12. 42 



Per cent. 

 32.77 

 67.23 



.84 



Non- 

 nitrog- 

 enous. 



Orams. 

 5.08 

 10.95 

 16.03 



Per cent. 

 31.69 

 68.31 



Fat. 



Ash. 



Grams. 

 39.71 

 16.18 

 55. 89 



Per cent. 

 71.05 

 28.95 



Gram J. 

 3.90 

 6.06 

 9.95 



Per ct. 

 39.20 

 60.80 



Series XII. — Experiments Nos. 137-140. 



The chief ()))j(H-t of this, iis of the precodinj^ sorites, was to study the 

 iiitiuenceof previous browning ()f iiu>ats(l) upon the nature and ((luintit}^ 

 of the losses and (2) upon the chemical composition and nutritive value 

 of boiled meats. Lean beef round from which all bone, oristl(% and 

 lumps of vi.sil)le fat had ])een removed, was cut into 2- inch cul)es, 

 thoroughly mixed, and divided into live portions, four (samples Nos. 

 175-1: to 1757) for cooking and one (No. 1753) for analysis. 



Cooking Experiment No. 137. 



In this test the weighed beef (sample No. 1754) was placed in 2,000 

 cubic centimeters of cold water and the water gradually heated, the 

 flame being so regulated that at the end of the iirst hour the tempera- 

 ture had reached 85'-^ C. The cooking was continued at this tempera- 

 ture for three hours. The broth from the cooked meat before diluting 

 equaled l,Si>0 cubic centimeters. 



The losses in weight in cooking were as follows: 



Weight of meat before cooking grams. . 900. 00 



Weight of meat after cooking do 481. 82 



Loss in weight in cooking do 418. 18 



Loss in weight in cooking per cent. . 46. 46 



The results of the experiment are shown in detail in Tables 81 and 82. 



