166 



Table 124. — A^itrogen records of the cold-water extracts of meats cool~ed hy roasting, hroiling, 

 sauteing, and fryimj (results expressed in percentage of total nitrogen of meat taken) — 

 Continued. 



o Average of 11 analyses. 



The soluble nitrogen found in meats cooked by dry heat forms 7.15 

 to 17 per cent of the total nitrogen contained in the cooked meat, the 

 average being 12.27 per cent. 



The average quantity of nitrogen of compounds coagulated by 

 heat in neutral solution was 1.76 per cent; the average albumose 

 nitrogen, 0.74 per cent; the soluble proleid nitrogen, 2.58 per cent; 

 the nonproteid nitrogen, 6.02 to 11.59 per cent, the average being 9.70 

 per cent, and the nitrogen in the form of ammonia or ammonium com- 

 pounds 0.4S per cent. 



The other reagents employed to determine the nitrogen com- 

 pounds gave the following average results: Bromin, 0.70 per cent; 

 phosphotungstic acid in a hot solution, 2.32 per cent; phospho- 

 tungstic acid in a cold solution, 2.27 per cent; tannin and salt, 2.15 

 per cent, and Stutzer's reagent, 4.11 per cent. 



In Table 125 the data for the nitrogen of the meats cooked by dry 

 heat are given as percentages of the total soluble nitrogen. 



