13 



and nitrogen precipitated by bromin from the number representing 

 the percentage of total nitrogen. The percentage of flesh bases was 

 obtained by multiplying the percentage of nitrogen in that form by 

 3.12. For the other forms of nitrogen, the factor 6.25 was used. 



For the determination of LECITHIN, 1 20 grams of the material were 

 allowed to stand for twenty-four hours at from 35 to 40 C. with 200 

 c. c. of a mixture of equal parts of ether and 95 per cent alcohol. The 

 material was then filtered and the residue extracted repeatedly with 

 the same solvent. The filtrate and washings were evaporated to dry- 

 ness on the water bath in a platinum dish. The residue was fused 

 with mixed carbonates (equal parts of sodium and potassium carbon- 

 ates). A little potassium nitrate was added during the fusion. The 

 flux was dissolved in hot water, filtered, and the phosphoric acid deter- 

 mined in the filtrate by the Kilgore-Pemberton volumetric method. 

 The lecithin was calculated as distearyl lecithin, which contains 8.789 

 per cent P 2 O 5 . 



RESULTS OF THE INVESTIGATION. 



DESCRIPTION OF TABLES. 



The results of this work are presented in the accompanying tables. 

 The first fifty- six tables are in seven groups. Each group gives in a 

 separate table data for each of the eight pigs used. 



Table 1 shows the weights of the whole cuts as obtained in Chicago 

 and Washington, results of the direct determination of water and fat 

 in the meat from each cut, and data in regard to the preparation of the 

 air-dry sample of the meat from each cut. 



Tables 2 and 3 show the weights of meat, bones, skin, etc., obtained 

 from each cut, the total for the whole animal, and also the percentages 

 of meat, bones, skin, etc., in each animal. These sheets also contain 

 the data in regard to the preparation of the sample of bones, marrow, 

 skin, spinal cord, tendons, and hoofs. 



Tables 4 and 5 show all the analytical data, including the data 

 actually obtained on the air-dry material, and also the corresponding 

 data expressed in terms of the original material. 



In Table the analytical data have been collected in condensed form 

 for convenience of reference. 



In Table 7 are presented the weights of water, fat, nitrogenous sub- 

 stances, lecithin and ash in the meat of each entire animal, and also the 

 weights and average percentages of each of these substances for the 

 entire animal, including all its parts meat, bones, skin, etc. These data 

 were obtained by multiplying the weight of the meat from each cut by 

 the percentage of each one of the constituents, finding the total, and 

 dividing by the number representing the total weight of the meat of the 

 entire animal. The same method was employed for the bones, marrow, 



1 Principles and Practice of Agricultural Analysis, Vol. Ill, p. 430. 



