196 



Table 131. — Compof<ition of original complete broth. {Results of experiments made in 

 J905-J 904 )— Continued. 



By referring to Table 130, page 189, it will be seen that the average 

 composition of the 72 samples of meat broths, calculated to a common 

 basis (100 grams of meat per 100 grams of broth, or 1 pound of meat 

 per 1.04 pints of broth) was 96.64 per cent water, 3.36 per cent total 

 solids, 0.33 per cent proteid, 0.58 per cent nitrogenous extractives, 

 0.74 per cent nonnitrogenous extractives, 1.32 per cent total organic 



