liU 



Table 122. — Xitrogen records of Ihi coltl-irnln tJiracts' of iiieat.i cooked by hoiliuff {results 

 expressed in percentage of the total nitrogen of the water extract) — C'oiitinuod. 



1669 

 16.i3 

 1664 



1639 

 1643 

 1721 



1704 

 1652 



1672 

 16->6 

 1662 



1637 

 1647 





122 

 II.') 

 117 



Kind of nifut. 



a 



6Cca 



O I- 



P.ct. 



Hoof. Hank 81.93 



Veal, leg 26.29 



do 22.69 



Average Nos. 1653 

 and 1664 



24.49 



Average Nos. 1644, 

 1653, l(i64, 1665, 

 1669, 1673, 1703, 

 and 1720 



32.41 67.59 



1722 132 



1705 

 1656 



Beef, round. 



do 



do 



-Vvcnigo. 



Beef, rump. 

 Veal, leg... 



43.72 ,56.28 



-Vverage Nos. 1639, 

 1643. 16.V>. 1704, 

 and 1721 



Average of all 

 cooked 5 hours... 



Average of all 

 cooked for 3 and 

 5 hours 



•O •at) 

 9 -J. H'*i 





o — 





P.ct. 



18.07 

 73. 71 

 77.31 



75.51 



50.11 49.89 

 -.1.01 48.99 

 ;«J.03 ,69.97 





Z- 



P.rt. 



8.06 

 8. 7.5 

 13.00 



10.87 



07.59 



Perct 



33.55 

 2.76 

 11.37 



7.07 



613. 14 



33.80 



45.79 .54.21 1 36.53 



16.41 ,8.3.59 17.23 ! 14.71 



38.67 



61.33 



35.08 



26. 12 



64.92 9.57 



9.57 



28.35 



1.5.95 



15.13 



3. * 



£f 



1-^ 



Per a. 



18.47 

 l.y 14 

 19.91 



•a o 



? c g 



Perct. 



36.67 

 20. 35 

 14.63 



17.49 



30.02 



^:3 



Ea 



Perct. 



P.ct.lP.ct. 



I 



1.32 



9.43 



49.38 



2:1.79 5.17 



34.01 

 36.84 

 19. .50 



41.40 

 37.88 

 35.74 



30.12 I 38.34 



43. 8.5 

 18.08 



46.93 

 2:1.37 



.30.46 37.06 



25.89 



20.06 



29.04 



32.68 



35. 60 



30.06 



5.38 



4.00 



.21 

 6.05 



45.34 



3.13 

 5.47 



21.67 3.91 



24.23 



a Average of 5 analyses. 



t> Average of 7 analyses. 



The rosult.s given in the table sliow that in a consideral)le number 

 of cases there was no nitrogen in the form of compounds coagulated by 

 heat, while in other cases the quantitj^ of nitrogen in this form 

 reached 17.17 to 21.55 per cent, the average for the 31 samples of 

 boiled meat being 4.13 per cent. 



From 6.50 to 60.60 per cent of the soluble nitrogen of boiled meats 

 was precipitated as albumoses, the average being 10.63 per cent, the 

 average amounts for raw meats being 4.09 per cent. (See p. 148). 

 These figures strildngl}^ show the hj-drolyizing action of hot water 

 upon the proteid compounds of meats, as do also the following: In 

 meats cooked in hot water for three hours 12.90 per cent of the solu- 

 ble nitrogen existed as albumose, while in the meats cooked in hot 

 water for five hours the amount was 25.18 per cent. In meats cooked 

 chiefly at 85° C. it was found that 17.19 per cent, and in those cooked 

 mainly at 98.5° C. 25.59 per cent of the soluble nitrogen was in the 

 form of albumoses. 



In the 12 samples of boiled meats the average quantity of nitro- 

 gen precipitated by bromin m the filtrate from the zinc sulphate pre- 

 11480— No. 162—06 11 



