227 



From Tablo 134 it will bo seen that the clear, liltered broths contain 

 from ().22oS to 0.37S7 per cent total nitrojjen, the averajje being 

 0.314-1 per cent. These figures compared with those in Table 108 

 show that the amount of total nitrogen in clear meat broths is much 

 less than that contained in the cold-water extracts of uncooked meats, 

 when the results are expressed u])on the same basis. 



The nitrogen found in the clear, filtered broths in the form of pro- 

 teids coagulable by heat in neutral solution varies from none in a 

 number of cases to 0.0116 per cent, the average being 0.0020 per cent; 

 the albumose nitrogen precipitated with zinc sulphate ranged from 

 0.0163 to 0.1364 per cent, averaging 0.0470 per cent of the entire 

 weight of the fresh meats: the soluble ])roteid nitrogen varied from 

 0.0201 to 0.1399 per cent, the average being 0.0510 per cent, and the 

 nonproteid nitrogen in the clear broths ranged from 0.1798 to 0.3409 

 per cent, averaging 0.2664 })er cent. 



A small quantity of nitrogen was present as ammonia or ammo- 

 nium salts, the average amount being 0.0133 per cent. 



The average quantities of nitrogen precipitated by various reagents 

 from clear broths were: Bromin 0.0512 per cent, phosphotungstic 

 acid in a hot solution 0.0349 per cent, phosphotungstic acid in a cold 

 solution 0.0602 per cent, tannin and salt 0.0492 per cent, and Stutzer's 

 reagent 0.0384 per cent. 



In Table 135 the nitrogen records of the clear broths are given in 

 the form of percentages of the total nitrogen contained in the uncooked 

 flesh. It will be there noted that the total nitrogen found in the 

 clear broths forms from 7.22 to 13.36 per cent of the total nitrogen 

 contained in the uncooked meat. The average amount of soluble 

 nitrogen in the 31 samples of clear brotlis w'as 9.61 per cent of the 

 total nitrogen. The average quantity of soluble nitrogen in the raw 

 meats w^as 22.14 per cent, and the average amount of soluble nitro- 

 gen in the 31 samples of boiled meats was 4.71 per cent of the total 

 nitrogen. 



The average values for the different nitrogenous constituents are 

 also given. 



These data presented for the clear broths calculated m percentages 

 of the total soluble nitrogen show that in a considerable number of 

 cases there w^as no nitrogen in the form of compounds coagulated by 

 heat, while in others the cjuantity of nitrogen in this form reaches 

 0.35 per cent, the average being 0.06 per cent. 



The data for the other forms of nitrogen may also be readily learned 

 from Table 136. The general conclusion from all these considera- 

 tions of the character of the nitrogenous constituents of clear, filtered 

 broths is that, as compared with raw and boiled meats, they are present 

 largely as extractives and to but a slight extent in proteid forms. 



