158 



It will be noted that the soluble nitrogen in the boiled meats 

 ranged from 2.40 to S.07 per cent or the total nitrogen contained in 

 the cooked product, the average for the 31 samples being 4.73 per 

 cent. 



The average quantity of nitrogen of solu})le compounds coagulated 

 by heat in neutral solution was 0.17 per cent, and the average albu- 

 mose nitrogen in the cold-water extracts was 0.90 per c^nt, which 

 is the same as the corresponding figure for raw meats. In the 12 

 samples where nitrogen was precipitated by bromin from the zinc 

 sulphate filtrate the amount found was only 0.24 per cent. 



The average amount of soluble proteid nitrogen in the 31 samples 

 was 1.17 per cent of the total nitrogen present, and the nonproteid 



3.55 per cent. By reference to Table 118 it will be seen that in raw 

 meats the proteid nitrogen is ten times greater than in cold-water 

 extracts of boiled meats. The nitrogen in the form of ammonia or 

 ammonium compounds made up 0.26 per cent of the total nitrogen 

 present in the boiled meats. 



The other reagents used in estimating the nitrogenous compounds 

 in the cold-water extracts of boiled meats separated the following 

 average amounts: Bromin, 0.59 per cent; phosphotungstic acid in 

 a hot solution, 0.76 per cent; phosphotungstic acid in a cold solution, 

 1.26 per cent; tannin and salt, 0.97 per cent, and Stutzer's reagent, 



1.56 per cent.. For corresponding results obtained from the raw 

 meats, see page 147. 



In Table 122 the figures for the nitrogen of the boiled meats are 

 given in percentages of the total soluble nitrogen. 



Table 122. — Nitrogen records of the cold water extracts of meats cooTced by boiling {results 

 expressed in percentage of the total nitrogen of the water extract). 



