162 



cipitate equaled 6.08 per cent of the total soluble nitrogen. The 

 soluble proteid nitrogen ranged from 7.42 to 81.93 per cent, averaging 

 for the 31 samples 26.12 per cent, and the nitrogen in the form of 

 ammonium compounds was 5.13 per cent. 



From the cold-water solutions of meats cooked by contact with 

 hot water the reagents mentioned below precipitated the following 

 amounts of nitrogen expressed in terms of the total soluble nitrogen: 

 Bromin, 9.57 per cent; phosphotungstic acid in the hot solution, 

 15.13 per cent; phosphotungstic acid in the cold solution, 24.70 per 

 cent; tannin and salt, 20.06 per cent, and Stutzer's reagent 30.06 

 per cent. 



Forms of Nitrogen in Meats Cooked by Roasting, Broiling, 

 Sauteing, and Frying. 



In the following pages the data regarding the different forms of 

 nitrogen existing in meats cooked by roasting, broiling, sauteing, 

 and frying are summarized, Ta])le 123 showing the data calculated 

 on the basis of the total weight of the sample used. 



Table 123. — Nitrogen, records of the cold-water extracts of meats coohed hy roasting, broiling, 

 sauteing, ami frying {results expressed in percentage of meat taken). 



