FOODS. 75 



Experiment : 



1. Thoroughly wash and mince a piece of lean 



beef. 



2. Save the washings and test for proteid. 



3. Mix the meat with ammonium chloride. The 



ammonium chloride dissolves the proteid, 

 myosin, in the muscle. 



4. Filter. Is the myosin in the precipitate or 



filtrate ? 



5. Test part of the filtrate for proteids by the 



second test. 



6. Add alcohol to part of the filtrate until a pre- 



cipitate is formed. Myosin is insoluble in 

 alcohol. What is the precipitate? 



7. Heat in a test-tube some of the solution of 



myosin. Notice what change takes place, 

 and compare the result with the effect of 

 heat upon egg-albumin and casein. 



D. Fats in Foods. 

 I. AN EMULSION. 



Materials. Water. 5 c.c. of olive oil. 2 small pieces of butter. 

 An egg. 



Apparatus. Test-tubes. Evaporating dish. Bunsen burner. 



Experiment : 



1. Add 2 c.c. of oil to about 10 c.c. of water. 



What occurs ? Why ? 



2. Add a piece of butter to 10 c.c. of water. What 



occurs ? Why ? Why does cream rise ? 



3. Repeat experiment 2 with melted butter. 



