670 
Journal of Agricultural Research 
Vol. V, No. is 
a month old, but in every case the age is given. Naturally, after the veal 
and beef had been stored for several weeks, they acquired “off odors.” 
This was always recorded, but the meats were always used as if perfectly 
odorless. Veal intended for feeding to the cats was always boiled. 
None was rejected, no matter how unappetizing it might have been to 
human beings. 
STANDARD SOLUTIONS AND APPARATUS 
In the chemical work on the veal and beef the nitrogenous substances 
and the moisture content were studied. Together these constitute about 
95 to 97 per cent of the weight of the meat, so that the chemical work, 
while not too detailed, gave information on practically all constituents 
except the lipins. For the large number of nitrogen determinations 
standard iV/5 sulphuric acid and sodium hydroxid were used. Although 
all the nitrogen determinations were comparative—i. e., on veal and beef 
at the same time and under the same conditions—the absolute value of 
the standard acid was determined with the greatest care. This was done 
by precipitating and weighing the barium sulphate obtained from a 
known volume of the acid, and as an independent check on these results 
the acid was also standardized against pure ammonium sulphate and 
against pure sodium carbonate. It is perhaps true that with biological 
material such as meat the limit of accuracy is soon reached if ordinary 
care is used, and nothing is gained by taking unnecessary precautions. 
But because the wholesomeness of immature veal is a subject of contro¬ 
versy it was thought especially advisable to take too many precautions 
throughout the work rather than too few. 
The volumetric apparatus used was standardized either by the United 
States Bureau of Standards or in the laboratory. A set of standardized 
analytic weights, a carefully calibrated Greene barometer, and a stand¬ 
ardized thermometer from the Physikalisch-Technische Reichsanstalt 
(Charlottenburg, Germany), were used. 
ANALYTIC DATA ON IMMATURE) VEAL AND MATURE) BEEF 
TOTAL NITROGEN 
The total nitrogen was determined on seven portions of each sample 
of beef and veal, of which three were made on the fresh meat, two on 
meat dried over sulphuric acid in vacuo at room temperature for two 
weeks, and two on portions dried for 12 hours at 95 0 C. in the hot-water 
oven. 
No nitrogen determinations were made on veal samples 1 and 2—i. e., 
the first two calves—and the corresponding mature-beef samples. On 
veal and beef samples 3, 4, 5, 6, and 7 nitrogen determinations were 
made as just described. On veal and beef samples 8, 9, 10, 11, and 12 
