148 



In conneotion with tho investi*;!itii)ns here reported it was believed 

 that a study of the nature and amount of the nitrogenous con.stitucnt.s 

 of raw and cooked meat, which are ordinarily regarded as of particu- 

 hir importance in discussions of nutritive value, would prove useful, 

 and so an investigation of this sort was undertaken. 



The methods used to obtain the figures (juoted have alieady been 

 descril)ed (pp. 18-15). The results of the experimental work are 

 given below. 



FOUMS OF NlTlUM.EN 1\ UnCOOKKD M HATS. 



The data regarding the form in which uitiogen occurs in the cold- 

 water extract of raw meat aiv summarized in Tables IIT-IIU. Table 

 117, showing the data calculated on the ])asis of the total weight of the 

 meat, follows. 



Taui.k 117. — Xllrogen records of the cold-tvater extracts of raw meats (residts e.vjn-essed 

 in percentage of meat taken ) . 



a Not included in average. 



''Average of 3 analyses. 



c Average of 5 analyses. 



