IV. 

 ANALYSIS OF MEAT. 



In all determinations finely chopped meat is used. Great 

 care should be taken that the material used for the single 

 determinations should represent as far as possible a correct 

 average sample. 



1. Determination of the Amount of Water. Between 

 2 and 3 g., accurately weighed, are placed in a platinum (or 

 porcelain) dish and dried to constant weight, at first on the 

 water-bath, then at 110 to 115. 



2. Determination of the Amount of Ash. The same 

 sample serves for the determination of the amount of ash. 

 Cautiously char the substance at first, then heat until vapors 

 no longer escape, grind the carbon with the agate pestle or a 

 glass rod, extract with hot water, filter through an aslMree 

 filter, wash thoroughly, and preserve the filtrate. Now dry 

 the filter with the carbon, put it in the dish, and ignite com- 

 pletely. When the dish is cold add the filtrate, evaporate 

 to dryness, dry and ignite. See "Analysis of the Fa3ces," 

 page 211. 



3. Determination of the Amount of Nitrogen. The 

 amount of nitrogen may be determined directly in fresh 

 meat, but the operation is not very easy and the determina- 

 tion after drying is to be preferred. We proceed best as fol- 

 lows: A considerable quantity, about 50 g., of meat is accu- 

 rately weighed in a dish together with a glass rod, and dried 

 on the water-bath until the meat may be powdered. Now 



217 



