123 



the total quantit}' of beef and chickon tlosh which was sohible in cold 

 and in hot w:it(M-. With l)oof Hosh he ()l)tiiiiu'(l the foHowino- results: 

 Material sohiblc in cold water, (5 per cent; material other than fat, 

 insohihle in cold water, 17 per cent; fat, 2 per cent, and water, Tf) per 

 cent. Of the (5 per cent of material soluble in watiM", 'i.lt.') per cent was 

 coai^'ulated by lu'at, the ])alance, H.O;") per cent, remainino- in solution in 

 hot water. Of the IT \)vv c<Mit of insoluMe material other than fat, 

 0.0 p(M- c(Mit was tjelatinoids, sinc(» it was made soluble by boilino-with 

 water. In the easc^ of chicken llesh, S per cent of matcM'ial s()lul>le in 

 cold water was found, of which 4.70 per cent was coagulated by heat 

 and .'1H(> ])(M- cent remained dissolved in the hot water. 



Other investioatoi-s. about the time of Liebio- or soon after, made 

 cold-water extracts of ditferent kinds of flesh mainly with a view to 

 securino- mat<M-ial for detailed analysis by the ordinary method; but, 

 while tlu? results of tluMr complete analyses are on record," we have 

 not as yet found a description of the methods which they employed, 

 nor have we found the results of their direct anahses of the water 

 extracts. In view of these facts, it does not seem necessary to con- 

 sider their work further in this connection. 



There have l)een in later years, however, a num})er of investio-ations 

 which should be referred to, namely, those of Almen,'' Atwater and 

 associates, '■ Hemieberg- and associates,'' Wiley and associates," and 

 Gautier,' which are also mentioned on i^ajifc IHI in connection with the 

 discussion of the results of the chemical composition of uncooked 

 and cooked meats. 



In his study of Hsh, Almen prejxired a cold-water extract of the 

 flesh, and determined the albumin by coa>iulation by heat in the pres- 

 ence of a few drops of acetic acid, and the extractives by evaporating 

 the water extract to dryness and weio-hiny after removing the coagu- 

 lated protcid. This residue was then ignited in order to determine 

 the amount of soluble ash, which was subtracted from the total weight 

 of the residue, the remainder being designated "extractives." Refer- 

 ring to the data on pages 9S and !H), it will bo seen that the extractives 

 as obtained by Almen's method correspond to the sum of the nitrog- 

 enous and nonnitrogenous extractives and the albumoses as obtained 

 by the method used in the present investigations. Almen also deter- 

 mined the gelatinoids in the flesh of fish by treating the residue 

 insoluble in cold water with boiling water for twelve hours. The 

 resulting solution was evaporated to constant weight and calculated 



«Fremy, Encyclopedie Chimique, vol. 9, p. 467. 



& Analyse der Fleisches einiger Fische. Upsala, 1877. 



cU. S. Fish Commission Rpt. 1880, p. 231. 



f'Jour. Landw. (1878), p. 549. 



''U. S. Dept. Agr., Bureau of Chemistry Bui. 53. 



/ Rev. Hyg. et Pol. Sanit., 19 (1897), p. 394. 



