197 



extractives, 1.25 per cent fat, and 0.45 per cent ash. The average 

 amount of total nitrogen was 0.237 per cent, of wliicli 0.052 per cent 

 existed in proteid and 0.186 per cent in nonproteid form. 



Tlie total solid matter in the broths varied from 1.12 i)er cent to 

 10.27 per cent of the weight of the meat used. The smallest amount 

 was found in broth No. 1163, from cooking experiment No. 33, in 

 wliich a large piece of very fat beef neck was cooked at 100° C. for 

 ten minutes and then at 80 to 85° C. for three hours. The total 

 solids were composed of 0.12 per cent proteid, 0.22 per cent nitrog- 

 enous extractives, 0.31 per cent nonnitrogenous extractives, 0.53 per 

 cent total organic extractives, 0.31 per cent fat and 0.16 per cent ash. 

 Calculated to water-free basis, tliis brotli residue had the following 

 percentage composition: Proteid 10.71, nitrogenous extractives 10.64, 

 nonnitrogenous extractives 27.68, total organic extractives 47.32, 

 fat 27.68, and ash 14.28 per cent. 



The largest quantity of solid matter was found in hrotli No. 1179, 

 from cooking experiment No. 39, in which a small piece of leg of mut- 

 ton was cooked at 100° C. for ten minutes and then at 80° to 85° C. 

 for three hours. The 10.27 per cent total solids consisted of 0.22 

 per cent proteid, 0.61 per cent nitrogenous extractives, 0.77 per cent 

 nonnitrogenous extractives, 8.25 per cent fat, and 0.42 per cent ash. 

 Calculated to a water-free basis, the percentage composition was: 

 Proteid 2.14, nitrogenous extractives 5.94, nonnitrogenous extractives 

 7.50, total organic extractives 13.44, fat 80.33, and ash 4.09 per cent. 



The richness of broth, as measured bj^ the total solids which it con- 

 tains, seems to depend largely upon the sizes of the pieces of meat 

 wliich are cooked. In other words, the smaller or the more finely 

 divided the pieces of meat used, the richer the resulting broth. This 

 may be readily noted in the detailed results given in Table 130. 



The average amount of solid matter in the four broths (Nos, 1370, 

 1382, 1371, and 1383) for the preparation of which lean beef round, 

 cut into one-half inch cubes, was cooked for ten minutes at 100° C. 

 and for two hours at 80 to 85° C. was equal to 4.11 per cent of 

 the weight of the meat taken for cooking. The average solid sub- 

 stances contained in the eleven broths, reported on page 187, for the 

 preparation of which lean beef round, in small pieces weighing about 

 1.5 pounds, was cooked for ten minutes at 100° C. and for two hours 

 at from 80 to 85° C. was equal to 3.50 per cent of the weight of the 

 meat taken for cooking. The average quantity of total solid material 

 in the last eight broths hsted upon page 187, which were prepared by 

 cooking large pieces of beef round, weighing on the average almost 

 4.5 pounds, for ten minutes at about 100° C. and then for two hours 

 at from 80 to 85° C. was equal to only 2.24 per cent of the weight of 

 the meat taken for cooking. Other experiments here reported con- 

 firm the conclusion expressed above, that the smaller the pieces of 



