TO DETERMINE THE AMOUNT OF WATER IN FOODS. 19 



Acid. 



Alkaline. 



Neutral. 



8. TO DETERMINE THE AMOUNT OF WATER 

 IN FOODS. (Dem.) 



Materials: Piece of lean beefsteak; two potatoes; weighing bal- 

 ances. 



A. Percentage of water in beefsteak. 



1. Weigh the piece of meat and put it aside in 



a warm dry place; weigh the next day. 

 Continue the weighings each day until 

 the figure remains constant. (The loss 

 is mostly water.) 



2. Record your results in tabular form as fol- 



lows: 



B. Percentage of water in potatoes. 



i. Remove a thin layer of peel from one of the 

 potatoes; weigh each of them and lay 



