147 



Tahlk lis. 



-Xitroffen rfcnrdK of the cold-milcr extracts of raw vieats {resnitx e.rprexned in 

 percentage of total nitroyen of meat taken) — Continued. 



Nitro- 

 gt'ii aa 



free 

 ammo- 

 nia. 



ii Average of 5 analyses. - •«. ' 



b Average of 6 analyses. <i Ai 



f Average of 10 analyses 



c Average of 3 analyses, 

 rf Average of 8 analyses. 



It will be observed that the soluble nitrogen found in raw meats 

 formed 17.76 to 24.93 per cent of the total nitrogen contained in the 

 flesh. The average amount of soluble nitrogen in terms of the total 

 nitrogen in the 13 samples of uncooked beef and veal was 23.14 per 

 cent. The nitrogen in the form of proteids coagulated b}^ heat in 

 neutral solution ranged from 6.63 per cent in a sample of beef round 

 (No. 1647), to 12.45 per cent in another sample of this cut (No. 1764), 

 the average for the uncooked meat being 10.03 per cent. 



The average albumose nitrogen of the raw meats was 0.90 per cent. 

 The average amount of nitrogen precipitated by bromin in the filtrate 

 from the zinc sulphate precipitate in the 6 samples in which it was 

 determined amounted to only 0.28 per cent of the total nitrogen. The 

 soluble proteid nitrogen amounted to 11.33 per cent, the nonproteid 

 nitrogen to 10.81 per cent, and the nitrogen in the form of ammonia 

 or anmionium salts to 0.51 per cent of the total nitrogen present. 



The different reagents used precipitated from cold-water extracts of 

 raw meats the following average quantities of nitrogen: Bromin, 7.97 



