772 EXPERIMENT STATION RECORD. 



single bakery, since the range of the same in these experiments [which were made 

 under such condition] was from 1.41 per cent to 3.76 per cent. The experiments 

 have also shown the usual disappearance of the fat. If this loss of fat is considered 

 absolute, in some of the experiments the loss of carbohydrates was not sufficient 

 to account for their consumption l\v the yeast to a sufficient degree to raise the 

 bread. . . . 



"An examination of the crust and crumb of bread separately in search for the seat 

 of this discrepancy revealed the unexpected result that in the composition of the 

 dry matter of each there was but little difference; and the crumb, which had been 

 subjected to a temperature probably no higher than that of the boiling point of 

 water, showed as decided a lack of ether extract as the crust which received the full 

 heat of the oven, whereas the fuel values of crust, crumb, and raw materials were 

 practically the same. In fact the similarity of composition of the dry matter in 

 crust and cruml) was such as to warrant the assertion that the losses and destructive 

 processes occurring in the crust, while of greater magnitude, perhaps, affected the 

 nutrients in the same relative manner as in the crumb, so that the composition of 

 their dry matter was practically the same. Their fuel value was also practically the 

 same, and while there may have been complications in the case of the crust which 

 renders it advisable to suspend judgment, it is probable that the composition of the 

 dry matter of the crumb of the bread was practically the same as that of the dough, 

 or raw materials, which is to say that not more than a trifle of the fat was actually 

 lost." 



Experiments on losses in cooking meat, 1898-1900, H. S. Grindley, H. 

 McCoRMACK, H. C. Porter {U. S. Dept. Agr., Office of Experiment Stations Bui. 102, 

 pp. 64). — The author reports 29 experiments on the losses sustained when meat is 

 cooked by pan broiling, i. e., frying in a hot pan without the addition of fat, and 

 by boiling and stewing. In the latter experiments the water used was of different 

 emperatures at the start and the time of cooking was also varied. The principal 

 conclusions which were drawn follow: 



The chief loss in weight daring the cooking of beef is due to the driving off of 

 water. When beef is "pan-broiled" there appears to be no great loss of nutritive 

 material. When beef is cooked in water from 3 to 20 per cent of the total solids is 

 found in the broth. The material thus removed from the meat has been designated 

 as a loss, but is not an actual loss if the br.ith is utilized for soup or in other ways. 

 Beef which has been used for the preparation of beef tea or broth has lost com- 

 paratively little nutritive value, though much of the flavoring material has been 

 removed. The amount of fat found in the broth varies directly with the amount 

 present in the meat — i. e., the fatter the meat the larger the quantity in the broth. 

 The amount of water lost during cooking varies inversely as the fatness of the 

 meat — ?'. e., the fatter the meat the less the shrinkage in cooking. In cooking in 

 water the loss of constituents is invereely proportional to the size of the piece of 

 meat. In other words, the smaller the piece the greater the percentage of loss. The 

 loss appears to depend upon the length of time of cooking. When meat in pieces 

 weighing from li to 5 lbs. is cooked in water at 80 to 85° C. (175 to 185° F.) there 

 appears to be little difference in the amount of material found in the broth whether 

 the meat is placed in cold water or hot water at the start. The nature of the nitroge- 

 nous ingredients of the broth is not yet fully understood. This subject is now being 

 studied in connection with turther inquiries regarding the changes in meat in 

 cooking. 



The examination of egg pastes, A. Schmid and E. Philippe {Schweiz. Wchnschr. 

 Pharm.,39 {1901), pp. 330-341; abs. in Ztschr. Untersuch. Nahr. u. Genussmtl., 5 {1902), 

 No. 1, p. 32). — Analytical data are reported. 



Milk as food for man at different ages, F. E. Hellstrom {Helsingfors, 1901; rev. 

 in Tidn. Mjolkhushall., 10 {1901), No. 23, p. 90). 



