199 



80.70, total orj^aniroxtractivos 54.00, fat IS. 17, and asli 17.37 poroont. 

 It is apparent IVoin these ii^ijures that there is httk^ diderenee in the 

 eomposition of the broths resu hi m,' fioni the two (hlfeicnt inetiiotls of 

 preparation. 



When the several constituents are considered .separately, some 

 variation hi the different broths is noted, but it is by no means uniform 

 enoutjh for <j:eneral deductions. 



The total [)roteid in the broths varied from ().().") |)er cent in samj^le 

 No. 1175, prepared by cooking fresh ham for ten minutes at 100° C. 

 and then for. three hours at SO to S5° C, to 1.20 j)er cent in samjile No. 

 l.SSO, prepared by placinfj; beef round cut into one-half inch cu])es in 

 cold water, raising the temperature slowly to 4S° (\ and cooking at 

 about this temjierature for five hours. 



Table 130 also gives the data regarding the composition of the 

 total solid matter of the meat broths, calculated to a water-free basis. 

 Expressed in this form the average jH-rcentage comjiosition of the 

 dry matter from the 73 complete broths was: 11.54 proteid, 19.51 

 nitrogenous extractives, 24.91 nonnitrogenous extractives, 44.42 

 total organic extractives, 2S.r)S fat, and 15.3S i)er cent ash. It is of 

 interest to compare these figures with similar data for the composi- 

 tion of uncooked and boiled meats. The average percentage com- 

 position of 31 samples of meats cooked in contact with hot water, 

 expressed on a water-free basis, was: 77.07 proteid, 1.43 nitrog- 

 enous extractives, 1.84 nonnitrogenous extractives, 3.27 total 

 organic extractives, 20.17 fat, and l.fiO per cent ash. It is thus evi- 

 dent that the water-free substance of broths contained about one- 

 seventh as much proteid, seven times as nuich nitrogenous and non- 

 nitrogenous extractives, and fourteen times as much total organic 

 extractives, somewhat more fat, and more than nine times as nuich 

 mineral matter as the dry matter of boiled meat. 



The average composition of 1 1 samples of raw meats on a water- 

 free basis was: 62.59 proteid, 3.83 nitrogenous extractives, 5.78 non- 

 nitrogenous extractives, 30.54 fat, and 3.59 per cent ash— that is, the 

 water-free substance of broths, as compared with the water-free sub- 

 stance of uncooked meats, contains over one-sixth as much proteid, 

 about four and one-half times as much of nitrogenous extractives, 

 nonnitrogenous extractives, and total organic extractives, one and 

 one-fourth as much fat, and tliree and eight-tenths as much ash. 



The quantity of ash m the w^ater-free substance of the broths varied 

 from 2.32 per cent in sample No. 1161, to 24 per cent in sample No. 

 1380, the average being 15.38 per cent. 



By referring to Table 131, page 195, it will be observed that the aver- 

 age results obtained in the years 1903 and 1904 from the analysis 

 of 31 samples of complete meat broths were: Water 95.619 per cent, 

 total solid matter 4.381 per cent, proteid 0.581 per cent, nitrog- 



