216 



cent of protoid, 0.08 per cent of nitrogenous extractives, 0.71 percent of 

 nonnitrogenous extractives, 1.34 per cent of total organic extractives, 

 and 0.45 per cent ash, or, on a water-free basis, 6.50 per cent pro- 

 teid, 32.94 per cent nitrogenous extractives, 36.84 per cent nonnitrog- 

 enous extractives, 69.78 per cent total organic extractives, and 23.73 

 per cent asli. 



It is evident from these data and those on page 200 tliat the size of 

 the piece of meat cooked in hot water influences the composition of 

 the complete broth more than it does the clear l)roth. In other words, 

 there are decidedlj'^ greater differences in the amounts of total soUds 

 in the complete brotlis than in the case of the clear broths, the dif- 

 ference being due mainly to variations in proteid and fat. That is 

 to say, when meats cut into small cubes are cooked in hot water, 

 more fat and coagulated proteid pass into the broth in insohible form 

 than is the case when the meats are cooked in single or large pieces. 

 There is also a slightly greater quantity of organic extractives and 

 ash in the broths in the former case than in the latter. 



Table 132, pages 207-209, gives the chemical composition of the 

 total solid matter contained in these clear meat broths. On a w^ater- 

 free basis the average values for 73 samples were: Proteid, 8.96 per 

 cent; nitrogenous extractives, 29.42 per cent; nonnitrogenous extract- 

 ives, 38.44 per cent; total organic extractives, 67.86 per cent, and 

 ash, 23.18 per cent. The corresponding data for the same complete 

 broths were as follows: Proteid, 11.54 per cent; nitrogenous extract- 

 ives, 19.51 per cent; nonnitrogenous extractives, 24.91 per cent; total 

 organic extractives, 44.42 per cent; fat, 28.68 percent, and ash 15.38 

 per cent. The solid residues obtained from the clear broths differ 

 from those obtained from the complete broths, in that they contain no 

 fat, and it follows that the proportions of the other constituents, espe- 

 cially organic extractives and ash, are higher. 



Although complete meat broths do not actually contain much real 

 nutritive material, namely, proteid and fat, they do contain consid- 

 erably more of these nutrients than the clear broths. In other words, 

 the process of clarifying (filtering or straining) broths removes a con- 

 siderable proportion of the true nutritive material present and does not 

 alter the amount of the less valuable constituents. 



As reo-ards flavor, it is evident that since the amount of total extract- 

 ives is not materialh^ reduced, there will be little difference in flavor 

 between complete and clear, filtered broths provided the fat content 

 in both cases is the same. 



In the experiments here considered, however, the complete broths 

 contained considerable fat, which was removed in the process of fil- 

 tration. Since it is well known that meat fat possesses a fairly dis- 

 tinctive flavor, its removal would tend to modify the flavor of the 

 broth to a greater or less degree. The same conditions would also 



