214 



Table 133. — Compofiition of dear, filtered hroih. {Results of exferiments made in 

 i905-i 904)— Continued. 



By referring to Table 132, page 207, it will be seen that on an aver- 

 age the 73 samples of clear, filtered meat broths, when calculated on 

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

 meat per 1.04 pints of complete broth, had the following percentage 

 composition: Water 9S.03, total solid matter 1.97, proteid 0.17, 

 nitrogenous extractives 0.59, nonnitrogenous extractives 0.74, total 

 organic extractives 1.34, fat 0.0, and ash 0.46 per cent. 



Comparing the data here given for the clear, filtered broths with 

 the results obtained for the complete broths, it is evident that the for- 

 mer contain much less total solid matter than the latter. The total 

 dry substance in the clear, filtered broths varied from 0.73 to 2.95 per 

 cent, the average being 1.97 per cent, while the total solid material in 

 the complete broths ranged from 1.12 per cent to 10.27 per cent, aver- 

 aging 3.36 per cent. In other words, the inorganic and organic mate- 

 rial dissolved in the clear, filtered l)roths is equal upon the average to 

 59 per cent of the total solid matter of the complete broths. 



The smallest quantity^ of solid matter, 0.73 per cent, was found in 

 sample No. 1094, from cooking experiment No. 27, in which a large 

 piece of very fat beef, known as "plate boil, " was cooked at 100° C. for 

 ten minutes and then at 8.0 to 85° C. for two hours. It was composed 

 of 0.05 per cent proteid, 0.18 per cent nitrogenous extractives, 0.34 

 per cent nonnitrogenous extractives, 0.52 per cent total organic 

 extractives, and 0.16 per cent ash, or, on a water-free basis, 6.85 

 per cent proteid, 24.66 per cent nitrogenous extractives, 46.57 per cent 

 nonnitrogenous extractives, 71.23 per cent total organic extractives, 

 and 21.92 per cent ash. 



