217 



obtain in the household. If the complete broth contained but little 

 fat. its flavor would be largel}^ due to the extractives, and, conse- 

 quently, little modified by straining. So, too, if the broths were 

 liltered so that the fat was melted, and so passed through the strainer, 

 but little change of flavor woidd be expected. On the other hand, if 

 the original fat content was relatively large, and the fat practically all 

 removed by the filtration, the flavor would doubtless be modified 

 accordingly. -When the data in Table 1 :Vo regarding the clear, filtered 

 broth from small pieces of meat cooked for fairly long periods are con- 

 sidered, it will be seen that, taken either individually or as a whole, 

 the results are noticeably liigher — that is, the broths are richer than 

 those obtained from meats cooked in large pieces for short periods. 



The average percentage composition of 14 clear broths prepared by 

 cooking meats for three hours was: Water 97.21, total sohd matter 

 2.70, proteid 0.23, nitrogenous extractives 0.87, nonnitrogenous 

 extractives 1.08, total organic extractives 1.95, and ash 0.61 per 

 cent. The average percentage composition of 17 clear broths from 

 meats cooked for five hours was: Water 97.04, total solid matter 

 2.96, proteid 0.42, nitrogenous extractives 0.83, nonnitrogenous 

 extractives, 1.10; total organic extractives, 1.93, and ash 0.62. The 

 more extended boiling perceptil)ly increased the proteid content of 

 the broths, though the differences are less marked than in the case of 

 the complete broths. 



The differences pointed out may also be noted when the data are 

 considered on a water-free basis. (See Table 133.) 



Nitrogenous Constituents of Broths. 



Since the available information regarding the nature of the proteid 

 and nonproteid substances occurrmg in meats is not very consid- 

 erable, it necessarily follows that the character of these constituents in 

 broth is also not very well understood. In view of this fact it seemed 

 desnable to undertake at least a preliminary study of these sub- 

 stances as they occur in broths in connection with the similar studies 

 of raw and cooked meats. " 



The details of the methods used have already been described, pages 

 13-15. The results obtained are given in a condensed form in 

 Tables 134 to 136, mclusive. 



oSee this bulletin, pp. 141-169. See also Jour. Amer. Chem. Soc, 26 (1904), p. 1086, 

 and U. S. Dept. Agr., Bureau of Chemistry Bui. 81, p. 110. See also summary on p, 229. 



