10 MEAT EXTRACTS. 



mining total kreatinin. The method we use in this laboratory is the modification of 

 Folin's method as suggested by Grindley and Woods. From our experience we pre- 

 sume that the method you use is the same as that outlined in the proposed methods for 

 the cooperative work on the sample of beef extract sent out June 3, 1907. Our results 

 on this cooperative work, as well as our analyses of several other samples, give materially 

 lower figures for total kreatinin « by the method furnished us by Mr. Cook in his letter 

 of June 3 than by the method of Grindley and Woods. 



We also note that the percentage of proteid b as determined in fluid extract of beef is 

 not proportional to the proteid as determined in solid extract. Inasmuch as one is 

 made from the other by mere solution in water, we are unable to find an explanation 

 for this difference, assuming that both were determined by the same method. We 

 note also that the total nitrogen in these two preparations is not proportional. 



Among other features that we note we shall mention only the unusually high moisture 

 in Soluble Beef. It is considerably higher than our records. 



Comment by authors. — The fact that some of .the results vary with 

 the method used has already been discussed, and this is especially the 

 case with kreatinin. As the same method was applied to all the sam- 

 ples reported, no injustice is done. 



The percentage of moisture and total nitrogen in the solid and fluid 

 extract are proportional, but the percentage of total proteids in the 

 fluid extract is lower than in the solid extract. This, however, is 

 compensated for by a correspondingly higher percentage of meat 

 bases. This may be due to the failure of the tannin-salt reagent to 

 precipitate all of the proteid, and consequently a higher meat base 

 result is obtained. 



Bovrii, Limited. 



No. 15909. 



We have to thank you for your favor of September 21, but we can not help thinking 

 thai there has been a misunderstanding somehow, for our standard for moisture and 

 ash c in Johnston's Fluid Beef is 32 per cent and 19 per cent, respectively. 



A careful analysis of the last three batches made has given — 



Moisture. Ash. 



No. 1 33.09 19.34 



2 31.22 18.80 



3 32. 61 19. 20 



We are under the impression that the sample you have analyzed is a cordial and 

 not the original Johnston's Fluid Beef. The latter is a paste standardized as above, 

 whereas the cordial is a liquid prepared with a higher percentage of moisture for con- 

 venient use in saloons, etc. 



Comment by authors. — The product reported under No. 15909 was 

 labeled as "Johnson's Fluid Beef." Owing to the statement of the 

 manufacturer, a new sample was obtained on the market and the 

 moisture and ash determined again. This sample contained 38.62 

 per cent of water and 13.18 per cent of ash. 



a See Tables II, IV, and IX. 

 b See Tables III, V, and X. 

 c See Table IX, page 26. 



