CONTENTS. 



Page. 



Chemical examination 7 



Objects of the investigation 7 



Description of samples 7 



Comment by manufacturers 8 



Meat extracts 12 



Tentative standards 12 



Methods of preparation 13 



Solid meat extracts 14 



Fluid meat extracts 15 



Meat juices 18 



Tentative standard 18 



Discussion of results 18 



Yeast extracts 20 



Manufacture and use of yeast preparations 20 



Methods of detection 21 



Result of tests 21 



Miscellaneous preparations 24 



Classification 24 



Discussion of results 25 



Methods of analysis and their discussion 28 



Preparation of sample 28 



Moisture 28 



Ash 28 



Separation of organic and inorganic phosphorus 31 



Acidity 31 



Nitrogenous bodies 32 



Classes of nitrogenous constituents and general methods of separation . . - 32 



Insoluble and coagulable proteids 33 



Proteoses and peptones 34 



Gelatin 35 



General discussion '. 35 



Experimental work on methods 36 



Total meat bases 38 



Kreatin and kreatinin 39 



Application of kreatinin test to meat extracts 39 



Application of kreatinin test to tannin-salt filtrate 40 



Xanthin bases 40 



Ammonia 41 



Succinic acid 41 



Ether extract 42 



Glycerol 42 



Nitrates 43 



Undetermined matter 44 



Historical note on nutritive values 44 



Gelatin 44 



Meat extracts and juices 48 



Conclusion 54 



5 



