146 



tiiictly choniical work connected witli the cooperative investigations 

 with meat haA'inu- Ijcen carried on for the University of Illinois. It 

 will be sufticient at this time to say that these reagents precipitated 

 from cold-water extracts of raw meats the following average quantities 

 of nitrogen, expressed in percentage of the weight of fresh flesh taken: 

 Bromin, O.2305 per cent; phosphotungstic acid in a hot solution, 0.34:28 

 percent; phosphotungstic acid in a cold solution, 0.3612 per cent; tan- 

 nin and salt, 0.3»il-t per cent, and Stutzer's reagent, 0.3633 per cent. 



In order to get another point of view for these nitrogen values for 

 the uncooked meats, the results have been calculated to percentages of 

 the total nitrogen of the flesh taken for examination. 



Table ILS. — Nitrofjen recorch of the cold-mater extracts of raw meat.i {results expressed in 

 percentage of total nitrogen of meat taken ) . 



I Not included in average. b Average nf 3 analyses. c Average of 5 analyses. 



