FOODS lir.MAN NUTRITION. 887 



amounts of the differenl extractive bodies and ash. In other words, they have 

 less food value bu1 folly as much flavor as the unfiltered broths, provided the 

 fat is removed in both cases. Meat fa1 possesses more or less distinctive flavor, 

 and if present modifies the flavor of the broth. Both filtered and unfiltered 



broths have a low t'i><><i value as compared with the meats from which they are 

 made, or as compared with meats conked by dry heal or In hot water. This is 

 obvious when it is remembered thai broth or soup is made up largely of water. 



" The small amount of nutritive material in broth <»r soup is chiefly in the form 

 of organic extractives. The richness of the broth Increases ;is the size of the 

 pieces of meat used in making it decreases. An increase iii the time of cooking 

 also Increases the amount of nutrients found in the broth. The broth is very 

 little richer when made from bones as well as meat, the chief nutrients thus 

 added being fat and soluble proteid. . . . 



"The nutritive matter other than fat obtained [when bones :ire boiled 

 as in souj) making] from the small, spongy rib bones is greater than 1 li.it from 

 the larger and more compact shank bones. The shank bones, however, are gen 

 orally preferred for soup making, possibly because of a certain flavor Imparted 

 by the marrow, which is so abundant. Aside from the fat content, the amount 

 of nutrients in bones is small, and it is evident, therefore, that the bones eon- 

 tribute very little to the value of the broth. 



" In general the various methods of cooking materially modify the appearance, 

 texture, and flavor of meat and hence its palatability. but have little effect on 

 total nutritive value. Whether it be cooked in hot water, as in boiling or stew- 

 ing, or by dry heat, as in roasting, broiling, sauteing, or frying, meal of .ill 

 kinds has a high food value when judged by the kind and amount of nutritive 

 ingredients which are present." 



The chemistry of flesh. Ill, A study of the phosphorus content of flesh, 

 A. D. Emmett and II. S. Gbindley (Jour. Amer. Chem. 8oc, 28 (1906), No. L 

 pp. 25-68). — Continuing investigations of the chemistry of meat (E. S. R., 10, 

 ]). 488). the results of an extended series of studies on phosphorus constituents 

 are reported. 



The Hart-Andrews method of separating and determining the inorganic phos- 

 phorus, the authors conclude, gives satisfactory results in aqueous extracts of 

 flesh after the coagulable proteids have been removed. A difference in the 

 phosphorus content of the flesh of beef and veal was noted. In the case of 

 beef 75 per cent of the total phosphorus was soluble in cold water, one-fourth 

 of this being soluble organic phosphorus. 



With veal t',4 per rent <>f the total phosphorus was soluble in cold water, one- 

 sixth of this being soluble organic phosphorus. The ratio of soluble organic to 

 soluble Inorganic phosphorus in beef was 3:5 and in veal 3:9. Phosphorus 

 formed 23.4 per cent of the ash in beef and 20.2 per cent of the ash in veal, 

 soluble phosphorus constituting 17.8 and 12. S per cent, respectively, of the ash 

 in the 2 sorts. 



"The percentage of fat in the different cuts of veal has little influence upou 

 the total phosphorus content. The cuts of veal which are nearest the bony 

 structure apparently contain more insoluble phosphorus than the other cuts. 

 The different methods of COOking flesh give products which differ decidedly is 

 to the quantities and the nature of the phosphorus contents. The water-soluble 

 organic phosphorus of the aqueous extracts of flesh is not in combination with 

 the coagulated proteid, with the albumoses or with the peptones. The soluble 



organic phosphorus compounds in flesh are quite stable even in the presence of 

 considerable excess of nitric acid." 



Artificial digestion experiments, E. Guoeuan (Jour. Amer. Chem. Nor., 

 27 {1905), No, 11, pp. 1436-1442). From artificial digests xperiments with 



