89 



alkaline tasto. Tho filtrate had only a sliuht alkaline taste and a very 

 slight meaty flavor. 



The fifth iiieasured portion of meat juice (.sample No. lt)78d) was 

 plaeed in an evaporating- dish and carefully and slowly evaporated 

 nearly to dryness on a hot plate, with constant stirring during the 

 latter part of the process to prevent browning. Savory odors were 

 given ott' before evaporation was complete and a thin coating of 

 a reddish-brown material was noted on the side of the dish at the 

 first level of the li(iuid. After evaporating almost to dryness the 

 solid matter had some savory, meaty flavor, but the alkaline taste was 

 still very strong. To prevent further browning of the savory prod- 

 ucts already formed the solid residue was transferred to a clean dish 

 and heated at 130'^ C. for two hours. When thoroughly dried the 

 material was pounded in a mortar to break up the hard lumps and 

 permit uniform browning. The resulting product was a dark, reddish- 

 brown, granular powder, having very little taste. A few grams added 

 to hot water colored the water slightly and gave to the solution a very 

 slight flavor. The alkaline taste still persisted, even in the brown 

 coating produced on the side of the evaporating dish. 



The sixth measured portion of meat juice (sample No. IGTSe) was 

 boiled for one hour and the coagulated and cooked proteid removed 

 by filtration, the insoluble residue being thoroughly washed with hot 

 water. Upon heating, a small additional quantity of coagulated albu- 

 min appeared in the filtrate. The liquid was reduced one-half in 

 volume, again filtered, and the filtrate further evaporated. The con- 

 centrated solution had still a very slight alkaline taste, accompanied 

 by a slight savory odor and pleasant flavor. The evaporation was 

 very slowly and carefully continued, with constant stirring in such a 

 way as to wash down the brownish colored substance formed on the 

 side of the dish, and at the same time the sides of the dish were pro- 

 tected with asbestos paper to prevent any overbrowning. When 

 evaporated until of a rich light-brown color and sirupy consistency, 

 the liquid had a flavor very similar to that of commercial meat extract 

 with the acid taste strongly emphasized. The browning was con- 

 tinued in an oven at 130^ C. until the material had acquired a rich 

 dark-brown color. Very little odor could be detected. The flavor 

 seemed to be somewhat though not very greatly increased by the 

 additional heating in the oven. A small amount of the material dis- 

 solved in water had a taste which closely resembled that of ordinary 

 commercial beef extract of like dilution. 



The precipitate obtained from sample No. 1678e, as described above, 

 retained its strongly alkaline taste even after being well washed. It 

 was placed in an evaporating dish and heated in an air oven at 130° C. 

 for three hours. Both odor and taste were somewhat improved by 

 this treatment, the alkaline taste seeming a little less strong and some 



