95 



Table 95. — Results uf couking experiments Xok. 1J7-1S0. 



Cooking Labo- 

 cxperi- iratory 

 ment No. No. 



127 

 128 

 129 

 130 



1707 

 1708 

 1709 

 1710 



Kind of bones. 



Weight Weight 



before 1 after 



cooliing. coolcing. 



Grams. 



Rib 1,000.00 



Rib I 1,000.00 



Shanlc 1,000.00 



Shank 1,000.00 



Grams. 



1,012.5.=S 



1,029. 3.S 



894.00 



871. 52 



La<« ( — ) or 



gain ( + ) in 



weight in 



cooking. 



Grams. 

 4- 12. 5.^ 

 + 29.35 

 -100.00 

 -128.48 



Per cent 



loss(-)or 



gain ( + ) in 



cooking. 



GraTiis. 

 + 1.26 

 + 2.94 

 -10.60 

 -12.85 



In experiments 1:^7 and 128 with ril» hones the pereentagesof nutri- 

 ents, in terms of the total weioht of the uncooked bone, were as 

 follows: Proteid 1.02, nitrogenous extractives 0.13, nonnitrogenous 

 extractives 0.52, fat l.<)8, and ash 0.18. In experiments 121> and 130, 

 In which shank bones were used, the corresponding percentages of 

 nutrients were: Proteid 0.19, nitrogenous extractives 0.11, nonnitrog- 

 enous extractives 0.16, fat 10.11, and ash 0.09. From these results 

 it appears that the nutritive matter other than fat obtained from the 

 small, spongy rib bones is greater than that from the larger and more 

 compact shank bones. The shank bones, however, are generally pre- 

 ferred for soup making, possibh' because of a certain flavor imparted 

 b}' the marrow, which is so abundant. Aside from the fat content, 

 the amount of nutrients in bones is small, and it is evident, therefore, 

 that the bones contribute verv little to the value of the broth. 



DISCUSSION OF RESULTS. 



In studies of the composition of food comparativel}^ few analyses of 

 flesh have previousl}^ been reported in which the proteid nitrogen has 

 been difl'erentiated from the nonproteid nitrogen, and so far as the 

 writers are aware none have been reported which indicate the total 

 amount of nonnitrogenous extractives, though considerable work 

 has been published regarding the amount of glycogen and other 

 carbohydrates of meat. In most cases the total nitrogen directly 



