ANALYSIS OF SOLID MEAT EXTRACTS. 15 



and coagulable proteid, proteoses, and peptones the factor 6.25 was 

 used. To obtain total meat bases, total kreatinin, and the meat 

 bases other than kreatinin and xanthin, the factor 3.12 was employed. 

 The xanthin factor used was 2.71 and the ammonia factor 1.2143. 



Fluid Meat Extracts. 



The analysis of these preparations is given in Tables IV and V. 

 As was the case with the .solid meat extracts, not all of the products 

 included under Table IV correspond in every detail with the definition 

 of the standards committee for fluid meat extracts. The solids 

 according to the definition should run from 50 to 75 per cent. Several 

 extracts in Tables IV and V are below the minimum figure. The 

 price of some of these products is even greater than the price of meat 

 extracts notwithstanding the fact that the water content is much 

 higher. 



