jan. 10,1916 Mature Beef and Immature Veal 671 
determinations were made as before, except that no portions of fresh 
meat were weighed for the direct determination of total nitrogen. Por¬ 
tions of 25 gm. each were weighed into suitable flasks and hydrolyzed 
by boiling with hydrochloric acid. After diluting to 250 c. c., two 
portions of 25 c. c. each, corresponding to 2.5 gm. of fresh meat, were 
pipetted into Kjeldahl flasks and the determination carried out as usual 
(see p. 678). In this way duplicate determinations were made on veal 
samples 8, 9, 10, and 11 and a single determination on sample 12. Dupli¬ 
cates were obtained on beef samples 8 and 11; on beef sample 10 four 
determinations were made and averaged, as the first two were not close 
enough; on beef sample 12 one determination was made. There was no 
beef sample 9. Veal sample 9 was compared with skim milk (skim-milk 
sample 2) which contained 5.29 mgm. of total nitrogen per gram of skim 
milk, or 0.529 per cent. Veal sample 5 was compared with beef sample 
5 in some experiments and with skim-milk sample 1 in others—this con¬ 
tained 5.74 mgm. of total nitrogen per gram of skim milk. 
All determinations of nitrogen were made by the usual Kjeldahl 
method, using metallic mercury, potassium sulphid, etc. Shortly after 
the appearance of the results of Trescot (1913), potassium sulphate was 
used in addition to the mercury, to assist in the oxidation. At first 
Congo red was used as indicator; later this was replaced by alizarin 
sulphonate. 
The results for total nitrogen are summarized in Table I. It is apparent 
that the differences in nitrogen content between immature veal and mature 
beef are slight. The higher moisture content of the veal probably 
accounts for the slightly lower average figure, 3.14 per cent, as compared 
with 3.48 per cent for beef. The averages for the meats dried in vacuo 
are practically identical. For the meats dried in the hot-water oven, 
the average value for the veal, 14.08 per cent, is higher than that for the 
beef, probably because the veal dried more thoroughly—i. e., the average 
moisture in veal dried in vacuo was 77.08 per cent; in the hot-water oven, 
77.54 per cent (see p. 683, moisture figures). The difference between the 
two figures for beef was not so great, the average for beef dried in vacuo 
being 74.18 per cent and in the hot-water oven 74.10 per cent. 
