150 



30.10 per cent, phosphotungstic acid in a hot solution 49.27 per cent, 

 pliospliotungstic acid in a cold solution 50.30 per cent, tannin and 

 salt 50.08 per cent, and Stutzer's reagent 47.02 per cent. 



Forms of Nitrogen in Meats Cooked by Boiling. 



In the lollowing pages the data regarding the different forms of 

 nitrogen existing in meats cooked hy boiling are summarized, Table 

 120 showing the data calculated on the basis of the amount of meat 

 used : 



Tablk 120. — Nitrogen records of the colJ-ivater extracts of meats cooiced hy hoUing {results 

 expressed in percentage of meat taken). 



