NUTRITION INVESTIGATIONS. 451 



LOSSES IN COOKING MEAT. 



In order to study the losses which may occur during the frying, 

 roasting, and boiling of meat, Professor Grindley began in 1898 a 

 series of experiments which he has continued to the present time. The 

 results of 25 experiments, 23 of which were in duplicate, have already 

 been published; the results of 24 more, all in duplicate, await publi- 

 cation. These experiments have been made with frying and boiling; 

 with lean and fat meat; and with beef, veal, and mutton. The results 

 indicate that there was no great loss during the process of frying and 

 roasting meat, and that in boiling meat there was no loss provided the 

 liquor in which the meat is cooked is utilized for gravy or in other 

 ways. If the liquor is not used the loss may amount to considerable. 

 These cooking experiments have involved a very large number of 

 analyses, not only of raw and cooked meat, but of meat broths. The 

 method of experimenting had also to be elaborated. In the prosecu- 

 tion of this work Professor Grindley received the valuable cooperation 

 of Mr. H. McCormack and Mr. H. C. Porter, not only in the experi- 

 ments just described, but in the digestion experiments. 



DIGESTION EXPERIMENTS. 



Besides the cooking experiments, Professor Grindley has made up 

 to the present time 37 digestion experiments in which meat forms an 

 important part of the diet. In some of these experiments, indeed, 

 only sufficient other food materials were used to make the diet palata- 

 ble. The meat used has been cooked in different ways, and has been 

 of different degrees of fatness. The results have not yet been pub- 

 lished. All of these 37 experiments are also nitrogen metabolism 

 experiments, since the nitrogen of income and outgo was determined. 



These experiments were carried on with men, and may be called 

 natural-digestion experiments. In addition to these natural-digestion 

 experiments a large number of artificial experiments have been made, 

 in which the digestibility of different kinds of meat, different degrees 

 of fatness, and cooked in different ways has been studied by means of 

 digestion in pepsin solution, and the time required for complete diges- 

 tion noted. The results of these experiments, like those of the natural- 

 digestion experiments, still await publication. 



The number of analyses of food materials, excretory products, and 

 residues from artificial-digestion experiments has been very large. 

 The results of the investigations can hardly fail to be of far-reaching 

 value. 



PUBLICATIONS. 



The results of so much of these investigations as has been published 

 are reported in the following bulletins of the Office of Experiment 



