CONTENTS. 



REPORT BY ,T. W. MALLET. 



Page. 



Discussion of materials and conditions 7 



Classes of nitrogenous constituents in food 7 



Nutritive values of tbree classes 8 



Lack of precision in chemical constitution 8 



List of substances examined 9 



Solutions used in experiments 10 



Foods involved in the investigation 11 



Methods of separating nitrogen 11 



Dialysis 11 



Interaction with nitrous acid 12 



Interaction with potassium permanganate in presence of free acid or alkali . 15 



Interaction with sodium hypobromite 16 



Behavior with cupric hydroxid (Stutzer's reagent) 18 



Relations to alcohol as a solvent 19 



Behavior with several new or little used reagents 19 



Behavior with phospho-tungstic acid 19 



Classification of substances examined 20 



Use of hot water 21 



Details of the method with phospho-tungstic acid 22 



Factors for calculation of total nitrogen 24 



REPORT BY H. W. WILEY. 



Separation of proteid bodies from the flesh bases by means of chlorin and bromin 27 



Details of method 27 



Factors for calculation of total nitrogen 28 



Application to commercial meat extracts 29 



5 



