lO 



Journal of Agricultural Research 



Vol. XVII, No. I 



Table IV. — Distribution of creatin and creatinin {water-free basis) 



Extract No 



Method of 

 preparation. 



Total 

 creatin 

 plus 

 crea- 

 tinin. 



Ratio of 

 creatin 

 plus 

 crea- 

 tinin 

 to ni- 

 trogen. 



19. Chuck and plate Commercial . 



29. Chuck and plate Laboratory. . . . 



30. Chuck and plate do. 



12. Roast-beef soak water Commercial . 



Corn-beef cook liquor do 



Beef bones 1 do 



20. 

 14. 

 15- 

 17- 

 18. 

 26. 



Beef bones do 



Pickle do 



Beef hearts do 



Beef hearts Laboratory. . 



10. Beef spleens Commercial . 



11. Hog spleens do 



21. Hog spleens Laboratory. , 



22 . Hog spleens do 



Hog spleens do 



Hog liver Commercial . 



Beef liver do 



Hog liver Laboratory. 



Hog liver I do 



Averages'. 



Chuck and plate, bones, liquors 



Hearts 



Commercial spleens 



Laboratory spleens 



Commercial livers 



Laboratory livers 



Per ct. 

 7.69 



7-73 

 6. 40 



7-83 



3-70 

 5-89 

 8.24 

 2.58 

 2. 23 

 .24 

 .24 



•34 

 2. 20 



2-43 

 •43 

 .28 



7-25 

 7. 06 

 2. 40 



•27 

 2.31 



Perct. 

 763 

 797 

 463 



870 



583 

 798 



854 

 493 

 653 

 939 

 258 

 237 

 024 

 022 



037 

 366 

 368 

 053 

 043 



732 

 796 

 848 

 031 



367 

 048 



2. NoNNiTROGENOus ORGANIC MATTER. — As will be noted in Table III, 

 liver extracts, as compared with the other extracts, are extraordinarily 

 high in nonnitrogenous organic matter, containing, with the exception 

 of extract 23, more than 40 per cent. Heart extracts (containing 30 per 

 cent) more nearly resemble liver extracts. 



3. "Meat-base" nitrogen. — The determination of total nitrogen and 

 of "meat-base" nitrogen enables one with a fair degree of certainty to 

 dififerentiate liver extracts and spleen extracts from each other and from 

 other extracts as well. While liver extracts and spleen extracts differ 

 from other extracts in showing a low percentage of "meat -base" nitrogen, 

 they differ from each other in that the spleen extracts show a high total 

 nitrogen, whereas the total nitrogen of liver extracts is low. 



In liver extracts the "meat-base" nitrogen constitutes only about 40 

 per cent of the total nitrogen, while in other extracts, with the exception 

 of spleen extracts, the figure is nearer 50 per cent. Particular attention 

 is called to liver extract 23, which contains 8.14 per cent total nitrogen 

 and pickle extract 17, containing 7.60 per cent total nitrogen. Although 

 the pickle extract contains much less total nitrogen than the liver extract, 

 a much larger proportion of this nitrogen (57.23 per cent) is "meat-base" 



