572 



EXPERIMENT STATION RECORD. 



In addition, the author made the following - determinations in the 

 same samples of meat: 



Constituents of fresh and refrigerated beef and mutton. 



Dry matter in material soluble in cold water 



Dry matter in material soluble in cold water after removal 



of albumen and globulin by coagulation by heat.. 



Dry matter in bouillon obtained by boiling chopped meat in 



an excess of water 



Reducing substance calculated as glycoses 



Gelatine obtained by heating portions insoluble in water 



6 hours at 115° 



Nucleinic acid 



Acidity of aqueous extract of 100 gm. meat calculated as 



sulphuric acid 



Mutton 

 (fresh). 



Per cent. 

 5.84 



3.37 

 .191 



2.72 

 .56 



Beef 



(fresh). 



/'/ r <-, ni. 

 6.92 



3.86 

 3.98 



2.56 

 .44 



Mutton Beef 

 (refrig- (refrig- 

 erated), erated). 



Per cent. 

 5. 34 



3. 62 



. 17 



2.69 

 .59 



Per cent. 

 6.99 



5.17 

 .11 



2.15 

 .66 



The different constituents of the samples are discussed in some 

 detail. According to the author, the mineral matter in the fresh mut- 

 ton and beef had the following composition: 



Composition of ash of fresh mutton and beef. 



Soluble portion : 



Potassium ehlorid 



Sodium ehlorid 



Potassium sulphate 



Potassium phosphate (P() 4 K 2 H) 



Calcium phosphate 



Magnesium phosphate 



Insoluble portion: 



Calcium phosphate 



Magnesium phosphate 



Total 



Mutton. 



Beef. 



1. 093 



A kilogram of beef was boiled for a long time in 2,500 cc. of water. 

 One liter of beef bouillon contained 18.4 gm. dry matter, made up as 

 follows : 



Grams. 



Peptones and propeptones 5. 3 



Gelatinoids 2. 6 



Creatin and similar liases 1.8 



Other bases 2 



Inosit and glycogen 1.4 



Various extractives 2. 6 



Mineral salts 4.5 



Total 18.4 



The juice which exuded from fresh and frozen meat when it was 

 allowed to stand was also studied in some detail. More juice was 

 obtained from beef than from mutton. Thus, when a kilogram of beef 

 was exposed to the air three days at a temperature of 13-14° C, 33 cc. 

 of juice was obtained; from refrigerated beef 113 cc, and from refriger- 



