164 



Upon examining the data it will be seen that the total nitrogen in 

 meats cooked by dry heat varied from 3.785 per cent in j)an l)roiled 

 beef rum]) (sample No. 1674) to 5.972 per cent in a beef round ])ot 

 roast (sample No. 1770), the average being 4.467 per cent. 



The total nitrogen soluble in cold water was 0.3873 to 0.6863 per 

 cent, the average being 0.5346 ])er cent. 



The nitrogen in the form of soluble proteids coagulated by heat 

 ranged from 0.0019 to 0.1806 per cent, the average being 0.0728 per 

 cent. 



The average amount of albumose nitrogen in the cold-water 

 extracts was 0.0330 per cent, the soluble proteid nitrogen 0.0437 

 to 0.2186 per cent, the average being 0.1094 per cent, and the non- 

 proteid nitrogen 0.3004 to 0.5196 per cent, the average being 0.4252 

 per cent. 



The results of the anah^ses reported show that there is a small 

 amount of nitrogen present as ammonium salts in the cold-water 

 extracts of meats cooked by dry heat, the average for the thirteen 

 determinations bemg 0.0213 per cent. 



The other reagents used to separate the nitrogenous constituents 

 of the cold-water extracts of meats cooked by dry heat gave results 

 as follows: Bromin, 0.0298 per cent; phosphotungstic acid in a hot 

 solution, 0.0985 per cent; phosphotungstic acid in a cold solution, 

 0.0969 per cent; tannin and salt, 0.0911 per cent, and Stutzer's 

 reagent 0.1780 per cent. 



In the case of raw as compared with fried meat (veal cutlet), 

 Offer and Rosenquist"* report 3.4 per cent total nitrogen and 0.53 

 per cent nitrogen of extractives in the raw material and 4.38 per 

 cent and 0.506 per cent, respectively, in the cutlet fried in a httle 

 butter. 



In Table 124 the nitrogen values for the meats cooked by dry heat 

 in the Ilhnois experiments are given in' the form of percentages of 

 the total nitrogen content of the cooked flesh. 



aBerlin. Klin. Wchnsrhr., 36 (1899\ p. 1086. 



