215 



The largest quantity of solid mat tor, 2.9') per cent, in the clear 

 broths was notod in sani{)le No. 775»b, from cooking experiment No. 

 21 , in wliich a small piece of lean beef round was cooked at 100° C. for 

 ten minutes and then at 80 to 85° C. for two hours. It consisted of 

 OA'S per cent proteid,0.80 per cent nitrogenous extractives, 1.04 per 

 cent nonnitrogenous extractives, 1.84 per cent total organic extract- 

 ives, and 0.G8 per cent ash, or, on a water-free basis, 14.58 per cent 

 proteid, 27.12 per cent nitrogenous extractives, 35.25 per cent non- 

 nitrogenous extractives, 62.37 per cent total organic extractives, and 

 23.05 per cent ash. 



In discussing (see p. 200) the composition of the complete broths it 

 was stated that the richness of the brotlis, as measured by the total 

 solids which they contain, seems to depend largely upon the sizes of 

 the pieces of meat used, and in order to show that this conclusion was 

 justified the average results of the analyses of several series of com- 

 plete broths were consid(>red. It will be of interest to study the 

 results obtained in the analysis of the clear, fdtered broths from the 

 same series of experiments to see whether or not they lead to the same 

 conclusion. 



The average amount of solid matter in four clear liltered broths 

 (Nos. 1370, 1371, 13S2, and 1383) prepared from lean beef round, cut 

 into one-half inch cubes, cooked for ten minutes at 100° C, and then 

 for two hours at 80 to 85° C, was equal to 2.70 per cent of the weight 

 of the meat taken, and was made up of 0.11 per cent of proteid, 0.88 

 per cent of nitrogenous extractives, l.OG per cent of nonnitrogenous 

 extractives, 1.94 per cent of total organic extractives, and 0.65 per 

 cent of ash, or, on a water-free basis, 3.97 per cent proteid, 32.67 per 

 cent nitrogenous extractives, 39.42 per cent nonnitrogenous extract- 

 ives, 72.09 per cent total organic extractives, and 23.94 per cent ash. 



The average quantity of total solid material in elcA^en clear broths 

 which were made b}- cooking small pieces of lean beef round (about 

 1.5 pounds) for ten minutes at 100° C. and then for two hours at SO to 

 85° C. was equal to 2.65 per cent of the weight of the original com- 

 plete broth. The solid constituents of these eleven clear broths con- 

 sisted of 0.24 per cent proteid, 0.77 per cent nitrogenous extractives, 

 1.00 per cent nonnitrogenous extractives, 1.77 per cent total organic 

 extractives, and 0.64 per cent ash, or, on a water-free basis, 8.93 per 

 cent proteid, 28.94 per cent nitrogenous extractives, 37.65 per cent 

 nonnitrogenous extractives, 66.58 per cent total organic extractives, 

 and 24.49 per cent ash. 



The average amount of total solid material in eight clear broths, 

 Nos. 895, 1027, 1097, 1205, 1211, 1242, 1379, and 1387, prepared by 

 cooking a large piece of lean beef round (about 4.5 po.unds) for ten min- 

 utes at 100° C. and then for two hours at 80 to 85° C. was equal to 1.90 

 per cent of the weight of the entire broths, and was made up of 0. 12 per 



