Jan. 10,1916 
Mature Beef and Immature Veal 
683 
possibly erroneous to the extent of 1 or 2 per cent, indicate that the differ¬ 
ences between the mature beef and the immature veal are too slight to 
be significant. 
Non amino nitrogen. —“The difference between the Kjeldahl and 
NH 2 determinations gives the nonamino (NH) nitrogen. This includes 
one NH 2 group, that of the guanidine nucleus of arginine, which does 
not react with nitrous acid . . (Van Slyke, 1912, p. 296). 
percentage op water in beef and veal 
Two 3-gm. portions of each meat, contained in porcelain crucibles, 
were dried in a vacuum desiccator and two similar portions in a hot- 
water jacketed oven. 
Drying in the hot-water jacketed oven. —The temperature of the 
interior of the oven ranged from 93 0 to 95 0 C. in winter to 95 0 to 97 0 C. 
in summer. The samples were transferred to the oven immediately 
after being weighed and were dried for 12 hours. A slow stream of clean 
dry air was passed through the drying chamber for several hours during 
the drying period, after which the crucibles were transferred to a desic¬ 
cator, cooled, and weighed. 
Drying in the vacuum desiccator. —The samples of hashed beef 
and veal were transferred to a Hempel’s desiccator; this was evacuated 
to about 85 mm. of mercury and the drying allowed to take place for 
two weeks at room temperature. During this time the sulphuric acid 
was changed once, and the desiccator was evacuated several times. 
The dried samples, after being weighed, were transferred at convenient 
times to Kjeldahl flasks for nitrogen determinations except beef and 
veal samples 1 and 2. On these ash was determined • by igniting the 
dried material. The results were: Beef sample 1, 1.16 per cent; beef 
sample 2, 1.10 per cent; veal sample 1, 1.14 per cent; veal sample 2, 
1.14 per cent of ash. Calf 1 was 5 days old when killed; calf 2, 3 days. 
The ages of the others have been given in Table I. The results for water 
in beef and veal are summarized in Table VI. 
1 
2 
3 
4 
5 
6 
7 
8 
10 
11 
12 
Table VI .—Percentage of water in beef and veal 
Sample No. 
Average of 22 determinations 
Dried in vacuum desic¬ 
Dried in water-jacketed 
cator 2 weeks at room 
oven 12 hours at 95± 
temperature. 
2 
c. 
Beef. 
Veal. 
Beef. 
Veal. 
Per cent. 
Per cent . 
Per cent. 
Per cent. 
73-25 
76.83 
73 - 58 
77.10 
73 - 59 
78.74 
74-03 
79-83 
72. 98 
77-13 
71.49 
76.37 
75.28 
77-39 
74.84 
77 - 39 
76.46 
74-38 
75 - 0 1 2 3 4 5 6 7 8 
75-79 
72. 69 
76. 12 
73-63 
77 . 60 
75 - 13 
78. OI 
75 - 12 
77. 98 
72 . 54 
77.76 
71-35 
77 - 93 
7448 
77.42 
75-45 
78.38 
75 -n 
76. 86 
75-99 
77-°5 
74-43 
77. 20 
74. 66 
77 - 54 
74.18 
77.08 
74 - IO 
‘ 77 - 54 
