129 



It is evident that the nitrogen existing in the cold-water extracts of 

 raw meats is ([iiite e((ually divided between protind and nonproteid 

 substances, tlie a\'erage ratio for 13 samples of beef and veal being 

 1:1.05. 



Composition of the Cold-Water Extracts of Meats Cooked by 



Boiling. 



Tlie tables which "follow sunnnarize data regarding the composition 

 of cold-water extracts of boiled meat. 



Tahi.k 1 10. — Clioniail conipos-ition i>f cold-water extracts of meats cooked bj/ boiling {fresh 



substance). 



11480— No, 162—06- 



