METHODS OF ANALYSIS. 



29 



A small amount of sodium chlorid is present in meat, and as much 

 as 12 per cent is permitted by the tentative standard for meat extract, 

 but the presence of 25 to 30 per cent is excessive and should be 

 regarded as an adulteration. 



From 0.8 to 1.8 per cent of meat is mineral matter, and calculated 

 to water-free substance this amounts to from 2.3 to 7.5 per cent. The 

 average composition of the ash of meat, according to Konig, a is as 

 follows : 



Per cent. 



Potassium 37. 04 



Sodium 10. 14 



Calcium 2. 42 



Magnesium 3. 23 



Oxid of iron 0. 44 



Per cent. 



Phosphoric acid 41. 20 



Sulphuric acid 0. 98 



Chlorin 4.66 



Silica 0. 69 



Jolly 6 gives some very interesting figures showing the various com- 

 binations of phosphoric acid found in the muscles and tendons of 

 calves and oxen, and the metabolism of the various mineral salts 

 is fully discussed by Albu and Neuberg. c The analyses of the ash of 

 several samples of meat juice prepared in the laboratory are given in 

 Table XL 



Table XI. — Analyses of ash of meat juices. 



The most striking point in the analysis of the ash of meat extracts 

 is the large amount of potash salts present, practically one-half of 

 the salt-free (XaCl-free) ash being composed of potassium oxid. 

 The amount of phosphoric acid d is also high, amounting to fully 

 one-third of the salt-free ash. The percentage of phosphoric acid 

 given in the table may be low, as part of the organic phosphoric acid 

 is volatile especially if the ash be heated to a very high temperature. 

 The other constituents of the ash of meat juice are oxid of iron, 



« Chemische Zusammensetzung der menschlichen Nahrungs- und Genussmittel. 

 1889. 3rd cd., 1: 236. 



&Compt. rend., 1879, 892K&. 



c Mineral Stoffwechsel, Berlin, 1906. 



d The provisional volumetric method was used — U. S. Dept. Agr., Bureau of Chem- 

 istry, Bui. 107, p. 16. 



