200 



enoiis extractives 0.831 per cent,nonnitrogeiioiis extractives 1.067 per 

 cent, total organic extractives 1.89S per cent, fat 1.263 per cent, and 

 ash 0.609 per cent. 



The total nitrogen was 0.360 per cent , 0.093 per cent being proteid 

 and 0.267 per cent in nonproteid form. The considerably higher 

 result obtained in the last series as compared with the earlier tests 

 reported is undoubtedly due to two causes. The first is the fact that 

 in the experiments made in 1903-4 the meats were as a rule cut into 

 small cubes, thus presenting a large surface to the solvent action of 

 the water in wliich they were cooked, while in the earlier experiments 

 the meats were as a rule cooked in compact pieces, many of them 

 large in size. The second factor which apparently tended to give a 

 richer broth in the later series of experiments is the longer time of 

 cooking to which many of the meats were subjected. 



Apparently, then, increasing the length of the cooking period 

 increases the richness of the broth. Thus the average percentage 

 composition of 14 broths cooked for three hours was: 96.163 water, 

 3.837 total solid matter, 0.456 proteid, 0.S50 nitrogenous extractives, 

 1.054 nonnitrogenous extractives, 1.904 total organic extractives, 

 0.877 fat, and 0.603 per cent ash. 



The average percentage composition of the 17 1) roths cooked for 

 five hours was: 95.177 water, 4.823 total solid matter, 0.691 proteid, 

 0.814 nitrogenous extractives, 1.079 nonnitrogenous extractives, 

 1.893 total organic extractives, 1.593 fat, and 0.613 per cent ash. 

 Since, however, the meats which were cooked for five hours contained 

 almost twice as much fat as those cooked for three hours, this may be 

 responsible for the large amount of fat in this broth. 



The range in the proportion of the different constituents may be 

 readily seen from the table. Such data are interesting, though they 

 are not uniform enough for general deductions. 



Table 131, page 196, also gives the percentage composition of the 

 complete broths upon the basis of the water-free substance. Thus 

 stated, the average percentage composition in the case of the 31 com- 

 plete broths made by cooking small pieces of meat for comparatively 

 long periods was: 13.93 proteid, 20.85 nitrogenous extractives, 26.62 

 nonnitrogenous extractives, 47.46 total organic extractives, 23.43 fat, 

 and 15.18 per cent ash. On this basis of comparison it is apparent 

 that the total solid matter of these broths contained considerably 

 more proteid matter and nitrogenous and nonnitrogenous organic 

 extractives and a somewhat smaller quantity of mineral substances 

 and fat than did the total dry substance of the broths made by cooking 

 larger pieces of meat for shorter ])eriods. 



In this connection it should be said that the true nature of the 

 nitrogenous and nonnitrogenous extractives of broths and of meats 



