88 



Table 90. — Wrights in grams of the different forms of nitrogen in the 2,500 cubic centi- 

 meters of expressed beef juice, experiment No 148. 



Table 91. — Weights in grams of the nvlrients in the 2,500 cubic centimeters of expressed 

 beef jvice, experiment No. 148. 



The second portion of the meat juice (sample No. 16T8a) was placed 

 on a water bath and heated gradual]}' to 65^ C. B3' the time the tem- 

 perature had reached 52*^ C. a considerable amount of coagulated 

 albumin had separated, and the liquid, while still retaining some of its 

 original color, was beginning to turn brown. At 55^ C. almost all 

 the red color had disappeared and the liquid began to change to a 

 grayish In-own. At 65° C. the mixture had a ver}- disagreeable alka- 

 line taste, which " puckered '' the tongue. No pleasant, meaty flavor 

 could be detected. The temperature was maintained at 65^ C. for one 

 hour, but the continued cooking at this low temperature produced no 

 noticeable change in flavor. For a comparison of the tastes of the 

 coagulated cooked residue and the resulting clear filtrate, see the 

 description of portion No. 1678e, page 89. 



The third portion of meat juice (sample No. 1678b) was gradually 

 heated upon the water bath until it reached a temperature of 85° C, 

 and the cooking was continued at this temperature for one hour. 

 Careful tests of the precipitate and the filtrate did not show an}'^ dif- 

 ferences in taste or odor between this sample and No. 1678a or No. 

 1678c and No. 1678e, described below, cooked at about 100° C. 



The fourth portion of meat juice (sample No. 1678c) was cooked with 

 constant stirring for one hour at the temperature of boiling water 

 upon an asbestos mat over a gas flame. The mixture was not notice- 

 ably difl'erent in taste from that obtained with sample No. 1678a. It 

 was filtered to remove the coagulated material and washed thoroughly 

 with hot water. The precipitate retained the characteristic strongly 



