80 



Table S\.— Constituents of uncooked meats, cooked meats, and broths, soluble and insoluble 

 in cold vater, exjjeriment No. 137. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



Labo- 

 ratory 

 No. 



Kind of material. 



Water. 



Pro- 

 teid. 



Organic 

 extractives. 



Nitrog- 

 enou.s. 



Non- 

 nitrog- 

 enous. 



1753 

 1754 

 1754 



1753 

 1754 

 1754 



ON FRESH BASIS. 



Per ct. 



Beef, round, uncooked 73. 65 



Beef, round, cooked 56. 24 



Broth (percent uncooked meat) 



ON WATER-FREE BASlS. 



Beef, round, uncooked ; 



Beef, round, cooked i 



Broth(percent uncooked meat) 



Per ct. 



19.23 



35. 21 



.54 



72. 98 

 80.46 

 2.05 



Per ct. 

 1.11 



.78 

 .86 



4.21 

 1.78 

 3.27 



Per ct. 



1.52 



.82 



1.06 



5.77 



1.87 

 4.01 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



17.53 



1758 

 1754 



1753 



1758 

 1754 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cookeda 



Broth(percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked" 



Broth(percent uncooked meat) 



2.39 

 .20 

 .17 



9.09 

 .46 

 .66 



1.11 

 .78 



4.21 

 1.78 

 3.27 



1.52 



.82 



1.06 



5.77 

 1.87 

 4.01 



0.92 

 .55 

 .59 



3.47 

 1.25 

 2.25 



5.94 

 2.35 



2.68 



22. .54 



5.36 



10.19 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



a Cooked meat from sample No. 1754. 

 Table 82. — Residts of cooking (boiling) e.rperiment No 137. 



