204 



Table 132. — f'ompos'd'inn of clear, iiUered broth. (Results of experiments made in 

 1898- JDOS )— Continued. 



Lab- 

 ora- 

 tory 

 No. 



Cook- 

 ing 

 cx- 

 pori- 

 mcnt 

 No. 



1376 

 1384 



1377 

 1385 



1368 

 1380 



1369 

 1381 



1171 

 771a 

 771b 

 823a 

 823b 



Kind of meat. 



Beef, round, lean, 1 piece . 

 ....do 



Average. 



Beef, round, lean, 1 piece. 

 do 



Average . 



Beef, round, J-inch cubes . 

 ....do 



Method of cooking. 



Temperature. 



At be- 

 gin- 

 ning. 



°C. 



20-25 



20-25 



20-2.5 

 20 25 



During 



cook 



ing. 



Dura- 

 tion of 

 cook- 

 ing. 



°C. 



47-50 



47-50 



47-50 

 47-50 



20-25 

 20-25 



Average. 



Beef, round, .'.-Lncli cubes 



do ' 



Average 



Average Nos. 1368, 1369, 

 1376, 1377, 1380, 1381, 

 1384, and 1385 



Beef, round, lean. 



....do 



....do 



....do 



....do 



Average Nos. 771a, 771b, 

 823a, and 823b 



Average Nos. 771a, 771b, 

 820a, 820b, 823a, 823b, 

 1171, 1368, 1369, 1376, 

 1377, 1380, 1381, 1384, and 

 1385 



Average of 73 above . 



47-50 

 47-50 



20-25 

 20-25 



20-25 

 20-25 

 20-25 

 20-25 

 20-25 



Maximum . 

 Minimum . 



47-50 

 47-50 



57-60 

 80 



Hours. 

 5 

 5 



Weight, 

 of meat 

 taken. 



Grams. 

 520. 77 

 500.00 



510.39 



Weight, 

 pf sus- 

 pended 

 matter, 

 in broth. 



Grams. 

 1.59 

 2.92 



2.26 



2,384.54 

 2,500.00 



500.00 

 500.00 



2,500.00 

 2,500.00 



2,500.00 



1,488.16 



9.75 

 16.17 



Weight, 

 of clear 

 broth. 



Grams. 

 519. 18 

 497.08 



2,374.79 

 2,483.83 



2.30 

 6.08 



18.42 

 14.67 



497. 70 

 493.92 



2,481.58 

 2,48.5.33 



.99 



1,. 523. 68 

 705.50 

 660.80 

 798. \Q 

 944. .50 



1,219.35 



1,427.92 



2,729.80 

 500.00 



8.35 

 7.34 

 9.54 

 3.00 

 6.68 



6.64 



7.96 



19.45 



154. 78 

 1.11 



1,515.33 

 698. 16 

 a51.26 

 795. 10 

 937. 82 



Lab- 

 ora- 

 tory 

 No. 



1158 

 1095 

 10% 



1370 

 1382 



Cook- 

 ing 

 ex- 

 peri- 

 ment. 

 No. 



Kind of meat. 



Percentage composition of the clear, filtered 

 broth. 



Per ct. 



Beef round, lean I 98.40 



....do ' 97.43 



do 97.48 



Average Nos. 1095 and 

 1096 97.45 



Total 

 solid 

 mat- 

 ter. 



Per ct. 

 1.60 

 2.57 

 2.52 



2.55 



Pro- 

 teid. 



Per ct. 



0.08 



.12 



.16 



Organic extractives. 



Nitrog- 

 enous. 



Per ct. 



0.46 



.75 



.75 



Non- 

 nitrog- 

 enous.. 



Per ct. 

 0.71 

 1.07 

 1.02 



Beef, round, lean, .'.-inch 



1 cubes 97.22 



69 ' do 97.22 



Average 97. 22 



2.78 

 2.78 



2.78 I 



.20 

 .06 



1.06 

 1.12 



1.09 



Total. 



Per ct. 

 1.17 

 1.82 

 1.77 



1.90 

 2.07 



Ash. 



Per ct. 



0.35 



.63 



..59 



