PREPARATION OF NUTRIENT BOUILLON FROM FRESH MEAT 129 



solution necessary to neutralize 100 c.c. of the bouillon is then cal- 

 culated and the calculated amount of a normal solution of sodium 

 hydrate, less 1.5 or 1 c.c. is added for each 100 c.c. of the bouillon. 



FIG. 62 



FIG. 63 



Mohr's burette and clamp. 

 FIG. 64 



Mohr's burette and holder. 

 FIG. 65 



Burette clamps. 



