The Chemistry of Flesh By A. D. Emmett and H. S* Gfindley* ■S^rSc. 0 ! r* ' r fc-Vv^ Kp C [Reprinted from The Journal of The American Chemical Society, Vol. XXVIII. No. i. January, 1906.] I [Contributions from the Chemical Laboratory of the University of Illinois.] THE CHEMISTRY OF FLESH. (third paper .) 1 A STUDY OF THE PHOSPHORUS CONTENT OF FLESH, By A. D. Emmett and H. S. Grindley. Received November 13, 1905. In connection witn the researches upon the chemistry of flesh which are being made in this laboratory, it seemed desirable 1 This Journal, 26, 1086 (1904); 27, 658 (1905). 26 A. D. EMMETT AND H. S. GRINDEEY. to include a somewhat detailed study of the amounts and also of the nature of the various phosphorus compounds occurring in flesh. Recently much work has been devoted to the study of the changes which the phosphorus compounds of seeds undergo during germination. The investigators who have been most active in this field of research are Iwanoff , 1 Zaleski , 2 Hart and Andrews , 3 Schulze and Castoro , 4 and Patten and Hart . 5 Important investigations have also been made in determining the character of the phosphorus compounds of certain classes of animal substances. In this connection, mention should be made of the work of Katz , 6 Macleod , 7 Percival , 8 and Koch . 9 Notwithstanding the fact that valuable information has been obtained during the last decade regarding the phosphorus com¬ pounds of certain animal substances, as yet, so far as the authors have been able to find, no systematic study has been undertaken! which has for its object the determination of the quantities, t\m distribution and the nature of the inorganic and the orgaJ compounds of phosphorus occurring in the different specie.^ ■ animals, the flesh of which is used as food for man. This pa]B records the results which have been obtained thus far in investigation having in view the above object. PRELIMINARY STUDY OF METHODS. The methods for the separation and estimation of the inorganic and the organic forms of phosphorus are as yet imperfect. Zaleski , 10 in studying the changes which the phosphorus compounds of seeds undergo during germination, used as a solvent a 0.2 per cent, solution of hydrochloric acid. In the extract thus obtained he determined the inorganic, the organic and the total phosphorus. Zaleski separated the soluble inorganic phosphorus from the soluble organic phosphorus by precipitating the former with the 1 Ber. bot. Ges. 20, 366 (1902). 2 Ibid. 20, 426 (1902). 3 Am. Ch. J. 30, 470 (1903). 4 Z. physiol. Chem. 41, 477 (1903). 5 Am. Ch. J. 31, 564 (1904). 6 Archiv. Ges. Physiol. 63, 1 (1896). 7 Z. physiol. Chem. 28, 535 (1899). 8 C. R. 135, 1005 (1902). 9 Am. J. Physiol. 11, 303 (1904). 10 Ber. bot. Ges. 20, 426 (1902). the: chemistry of flesh. 27 regular acid ammonium molybdate solution. He apparently considered that none of the organic phosphorus compounds would be changed by the action of the free nitric acid, and con¬ sequently that only the phosphorus already oxidized would be thrown down. The organic phosphorus was obtained indirectly by subtracting from the total soluble phosphorus, the amount of inorganic phosphorus determined by direct precipitation. Iwanoff 1 also determined the inorganic phosphorus directly by using the ordinary acid ammonium molybdate solution. He stated that the influence of the nitric acid in the precipitating reagent was insignificant and that the organic matter did not interfere with the precipitation of the phosphates. Hart and Andrews , 2 as a result of their work, claimed that the presence of the free nitric acid in the molybdate solution causes a removal of some of the phosphorus from the organic compounds. Their results prove that such an action does take place when nucleic acid from wheat bran is treated with the acid ammonium molybdate solution. Hart and Andrews therefore modified the usual method by using a neutral solution of the molybdate and just enough of free nitric acid to cause a separation of the ammo¬ nium phosphomolybdate. Schulze and Castoro 3 have called attention to the fact that the modified method of Hart and Andrews might be at fault in that all the inorganic phosphorus under such conditions may not be precipitated. Grete 4 found that in the presence of organic matter considerable nitric acid must be added to obtain the separation of the phosphoric acid in the form of the molybdic compound. However, Schulze and Castoro made no direct test of the Hart and Andrews method. A detailed study of the results of the researches of the above investigators indicates that excess of free nitric acid causes the decomposition of the organic phosphorus compounds of un¬ germinated and of germinated seeds. This being true, the presence of a strong mineral acid like nitric may readily cause serious changes in such complex and unstable substances as those existing in the water-soluble constituents of meats. In 1 Ber. bot. Ges. 20, 366 (1902). 2 Am. Ch. J. 30, 470 (1903). 3 Z. physiol. Chem. 41, 477 (1903). 4 Konig’s Unter. landwirts. u. gewerb. SLoffe. Ed. 2, p. 147. 28 A. D. EMMETT AND H. S. GRINDEEY v the light of these considerations it was thought best in the first place to study the applicability of the method of Hart and An¬ drews in separating and determining inorganic phosphorus from organic phosphorus in water extracts of flesh; and as the objection of Schulze and Castoro to the method of Hart and Andrews is of import, it has been taken into consideration in the following experimental work. Experimental Study of the Method of Hart and Andrews .—A water extract of a sample of raw lean beef round was prepared by the methods described in a former paper 1 from this laboratory. Portions of 250 cc. each of this extract were taken in triplicate and precipitated by the method described by Hart and Andrews. The measured portions of the extract were neutralized to litmus with ammonium hydroxide, 10 grams of crystallized ammonium nitrate were added, and the solutions were placed upon the water-bath. When the temperature of the solutions had reached 65° C., 2 cc. of nitric acid (sp. gr. 1.20) were added, and this addition was followed by 50 cc. of neutral ammonium molybdate solution. Immediately, a heavy, yellow-green, flocculent precipitate began to separate. After stirring several times, this precipitate settled, leaving a clear filtrate which was of an emerald-green color. The precipitate did not resemble the usual ammonium phosphomolybdate compound, either in color or in form. After standing two hours at room temperature, the precipitate was filtered and washed with a solution of ammonium nitrate. It was then treated with dilute ammonium hydroxide (2.5 per cent.) and hot water. It turned green at once, and was found to be partially insoluble. The resulting solution was dark brown in color and not clear. Upon neutralizing the solution with hy¬ drochloric acid, a grayish flocculent precipitate was produced which was difficultly soluble in strong ammonium hydroxide. Upon adding the magnesia mixture the precipitate formed was flocculent and not of the characteristic nature of the ammonium magnesium phosphate. Repeated attempts to use the Hart-Andrews method directly upon the water extracts of flesh proved that it could not be so used with accuracy without some modifications. The pre¬ liminary experiments indicated that the soluble proteids of 1 This Journal, 27, 661 (1905). THE CHEMISTRY OF FRESH. 29 the extracts were the substances which interfered with the method. This being the case, attempts were made to remove the inter¬ fering organic matter by previous precipitation. In the first place, the precipitant used was neutral ammonium molybdate. To 250 cc. portions of the cold neutral extract, 25 cc. of the neutral molybdate solution were added. A grayish, fiocculent precipitate resulted which w T as removed by filtration after allowing the solution to stand for two hours. The organic matter thus separated was found to contain some phosphorus in every instance. The filtrate from the above, after the addition of 10 grams of ammonium nitrate, was heated to 65° C. Two cc. of nitric acid and 25 cc. of the neutral ammonium molybdate solution were then added. A pale yellow, fiocculent precipitate resulted. This ammonium phosphomolybdate precipitate was filtered, washed, and treated as usual for the estimation of phos¬ phorus. The filtrate from this last precipitate remained clear after standing for twenty-four hours. Heating it to 65° C., and then adding 25 cc. of neutral ammonium molybdate did not cause an additional precipitation. However, when 1 cc. of nitric acid was added, a small additional precipitate of ammo¬ nium phosphomolybdate was formed. This was removed by filtration and then treated as usual for the determination of phosphorus. The filtrate from this second precipitation gave only a trace of the yellow precipitate upon the addition of another cubic centimeter of nitric acid. It was removed and put with the second precipitate above. The addition of still another cubic centimeter of acid to this last filtrate produced no further separation. The analytical results are given in the table below. In the second place, an attempt was made to remove the interfering soluble proteid matter by precipitation with ammo¬ nium nitrate at a temperature of 65° C. For this purpose 250 cc. portions of the extracts were each treated with 10 grams of ammonium nitrate. The solutions were then heated to 65° C. for fifteen minutes. The resulting gray, fiocculent precipitate was separated by filtration after standing for several hours and then washed with ammonium nitrate. This precipitate con¬ taining the organic matter, separated by the ammonium nitrate, was treated with ammonium hydroxide and hot water and the amount of phosphorus in the solution was determined as usual. The results proved that there was practically no phosphorus in 30 A. D. EMMETT AND H. S. GRINDLEY. combination with the separated organic matter. The filtrate from the above precipitate was heated to 65° C., and 2 cc. of nitric acid and 50 cc. of neutral ammonium molybdate solution were added. The characteristic yellow precipitate began to separate immediately. After allowing the solution to stand three hours, the precipitate was removed by filtration. The resulting filtrate was heated to 65° C., and 25 cc. of neutral ammonium molybdate solution were added. No additional precipitate resulted. The addition of 1 cc. of nitric acid caused the separation of more of the ammonium phosphomolybdate. After the solution had stood for three hours, the precipitate was separated by filtration. The clear filtrate was heated to 65° C., and 1 cc. of nitric acid was again added. A very slight pre¬ cipitate formed which was removed and the filtrate tested further with another cubic centimeter of acid. The solution now re¬ mained perfectly clear. The detailed results of this experiment are given below in Table I. In the third place, an effort was made to remove the soluble proteid material by coagulation. To do this 500 cc. portions of the cold water extracts of flesh were evaporated upon the water- bath to about 50 cc. The solutions were filtered while hot, and washed thoroughly with hot water. The separated coagula were oxidized in the usual manner and tested for phosphorus. The results indicated clearly that the coagulated proteid matter contained at most only a trace of phosphorus. However, in order to prove conclusively the absence of phosphorus under such circumstances, three different portions of water extracts each from 100 grams of raw flesh were evaporated to about 250 cc., and then filtered. The filtrates were evaporated still further and any coagulable matter which separated was removed and added to the main portion. The coagula were oxidized and the solution tested quantitatively for phosphorus. The results proved that the average amount of phosphorus contained in the coagulated proteid equaled 0.003 per cent., calculated upon the basis of the fresh meat. Since the soluble proteids of flesh coagulable by heat amount to 2.5 per cent, of the fresh meat, the quantity of phosphorus in combination with the coagulated proteid matter equals only 0.12 per cent, of their weight. It is thus evident that the amount of phosphorus held mechanically THE CHEMISTRY OF FLESH. 31 or otherwise in the coagula need not be further considered in this connection. The filtrates from the coagula formed by the evaporation of 500 cc. portions of the original solution were made up to a volume of 200 cc. and neutralized to litmus with ammonium hydroxide. Ten grams of ammonium nitrate were added to the solutions which were then heated to 65° C. Two cc. of nitric acid (sp. gr. 1.20) and 50 cc. of the neutral ammonium molybdate solution were added. The characteristic yellow precipitate was produced, which was removed by filtration. The clear filtrates were heated to 65° C., and upon adding more of the neutral ammonium molybdate solution, they remained perfectly clear. The addition of 1 cc. of nitric acid produced no further precipitate. The addition of another cubic centimeter of acid produced no ap¬ parent change. The following table gives a condensed summary of the results obtained in the preliminary work above described. Table I. —Results of Preliminary Study of Methods. Filtrate from A. Filtrate from B. 0 £ >> 1~ 0 aS A, first B plus f— ' C plus A ~ —\ Filtrate from C. r — “ A - —-> Filtrate D plus from D Total inorganic phos¬ phorus 0 pre- 2 cc. 1 cc. 1 cc. E plus (5 cc. rO cipitate. hno 3 . HN 0 3 . HN 0 3 ICC. HNO3. hno 3 ). ,-T Method. Per cent. Per cent. Per cent. Per cent. Per cent. Per cent. 181 r Hart-Andrews 0.044 0.062 none none 0.106 1815 regular O.045 O.052 trace none 0.097 1818 J 0. no O.023 trace none 0-133 Average (3). O.066 0.046 0.112 l8l T 'j Neutral 0.015 O.I34 0.024 trace none 0.173 1815 molybdic < trace O.029 0.070 trace none O.099 i S18 J solution ltrace 0.086 0.022 trace none O. I08 Average (3). 0.005 O.083 O.O39 0.127 I 11 ! Ammonium 1 none O.054 O.073 trace none 0.127 1815 nitrate | none O.049 O.O36 trace none O.085 1818 J ttrace O b 00 vO O.O36 trace none O.I25 Average (3). 0.064 O.048 0.112 > 788-1 ' none 0.125 none none none 0.125 1789 Evaporation none 0.102 none none none 0.102 1811 and -j 0.014 O.O97 none none none O.III 1815 coagulation none O. 102 none none none 0.102 1818 J none O. I II none none none O. 111 Average (last 3) 0.103 0 . 108 32 A. D. EMMETT AND H. S. GRINDEEY. From a study of data given in this table, it can be seen first, that each of the four methods gives fairly concordant results so far as the amount of total inorganic phosphorus is concerned; second, that the precipitate resulting from the use of the neutral ammonium molybdate solution in the cold and the ammonium nitrate in the hot tends to carry down some phosphorus with it and this necessitates an additional determination; third, that in the method in which the bulk of the organic matter is removed by evaporation, the resulting coagulum contains but a trace of phosphorus; fourth, that the Hart-Andrews method, when ap¬ plied to the filtrate from the above coagulum, gives the best results, being the only one of the four in which the separation is practically completed by one treatment of nitric acid and ammo¬ nium molybdate solution. The filtration of the yellow pre¬ cipitate, when the latter method is used, is much better and the subsequent washing more rapid and complete than in any of the other methods above mentioned. In consequence of the results obtained above it was deemed best to use in the future the method last mentioned, which in¬ volves the removal of the soluble interfering proteid matter by coagulation. However, a further study of the method was made before finally adopting it. In the first place, it seemed desirable, if possible, to do away with the tedious process of dis¬ solving the pyrophosphate and reprecipitating the phosphorus with the magnesia mixture, which is, of course, necessary when there is any tendency toward reduction by the presence of organic matter. Accordingly, it was thought best to dissolve the yellow ammonium phosphomolybdate in the usual manner with ammonium hydroxide and hot water and then reprecipitate the same from acid solution, as recommended by Woy. 1 The ammoniacal solution of the yellow precipitate was neutralized with nitric acid and diluted to 200 cc. Five grams of ammo¬ nium nitrate were added to the solution which was heated to 6o° C.; then, while stirring vigorously, 5 cc. of concentrated nitric acid and 20 cc. of acid ammonium molybdate solution were added. The yellow precipitate came down at once without any apparent contamination with organic matter. The filtration was rapid and the filtrate clear. By this procedure the conditions for the precipitation of the 1 Chem. Ztg. 21, 442. THE CHEMISTRY OE FLESH. 33 phosphorus were brought back to those normally used and in this way no objection could be raised as to the precipitate being contaminated with molybdic acid or ammonium molybdate. Parallel test determinations of this method were made along with that of the official gravimetric method. The following table gives the results. Table II.— Results Showing the Influence of the Solution and THE REPRECIPITaTION OF THE AMMONIUM PHOSPHOMOLYBDATE. Official method. Laboratory No. Kind of meat. Before dissolving. Per cent. After dissolving. Per cent. Modified method. Per cent. I 837 i Beef rib, roast. . O.095 0.087 0.089 18372 Beef rib, roast. . O.095 O.091 0.088 18373 Beef rib, roast. 0.089 Average (3). . 0.096 0.089 0.089 1838! Beef rib, roast.. 0.106 0.104 1838, Beef rib, roast. . 0.122 0.106 0.I04 18383 Beef rib, roast. . O.Il8 0.102 Average (3). 0.104 0.104 Average, all (6).... . O.II2 O.O97 0.097 It will be seen by referring to the table, that there is practically no difference in the methods, and inasmuch as the modification makes the work simpler and also considerably shorter, it has been used throughout. Yet, it should be stated that when the ignited pyrophosphate was colored yellow, it was dissolved and repre¬ cipitated. Again, it was decided to test further the effect of varying amounts of nitric acid to see whether the organic compounds of flesh which contain phosphorus were as stable as the pre¬ liminary experiments indicated. For this purpose the following experiment was made upon a water extract of beef flesh. The inorganic phosphorus was precipitated as usual with the neutral ammonium molybdate solution. The filtrates were treated with io cc. of concentrated nitric acid, then heated to 6o° C. and allowed to stand twenty-four hours. No yellow precipitate was produced. Twenty cc. more of the acid were added and the test repeated. There was no apparent effect produced by this amount of acid, showing that the organic matter was not easily oxidized. It is evident from this experiment that the soluble organic phosphorus compounds of flesh are indeed quite stable even in the presence of considerable excess of nitric acid. Not- 34 A. D. EMMETT AND H. S. GRINDEEY. withstanding this fact, it was deemed advisable in the light of the experiment which follows to use the neutral ammonium molybdate solution in the work here reported. At the same time another portion of the water extract was treated with an acid ammonium molybdate solution, after having removed the coagulum. In this way a direct comparison of the modified Hart-Andrews method was made with the regular official method. In this connection, exactly the same tests were made upon a solution of pure potassium acid phosphate in order to determine if the precipitation by neutral ammonium molybdate in the presence of only 3 cc. of nitric acid (sp. gr. 1.20) was complete. The following table gives the data obtained in these experi¬ ments. Tabee III.— Comparison of the Oeficiae Method and the Modified Hart-Andrews Method. Official method (acid). Before After laboratory dissolving. dissolving. No. Kind of material. Per cent. Per cent. I92I1 Water extract of beef.... .... O.OI25 I92I2 Water extract of beef.... .... O.OI25 0.0120 I92I3 Water extract of beef..... .... O.OI 2 I O.OII7 Average (3). 0.0118 Modified method (neutral). Per cent. O.OII8 O.OII5 O.OII6 O.OII6 ig22 x Potassium acid phosphate.. 0.0237 1922.2 Potassium acid phosphate.. 0.0235 19223 Potassium acid phosphate.. 0.0230 Average (3). 0.0234 0.0233 0.0233 0.0234 0.0233 These results show that the ordinary acid ammonium molyb¬ date solution and the neutral ammonium molybdate solution cause identically the same separation of phosphorus both in cold water extracts of flesh from which the coagulable proteids have been removed and in a solution of potassium dihydrogen phosphate containing no organic matter. The amount of organic matter present in the above water extracts does not seem to have any more retarding action in the case of the neutral ammonium molybdate where only 3 cc. of nitric acid (sp. gr. 1.20) are present, than it does in the case of the ordinary ammonium molybdate, which is strongly acid. In order to determine still further the influence of the presence of organic matter upon the completeness of the precipitation of the ammonium phosphomolybdate the following test was THE CHEMISTRY OF FLESH. 35 made. Two solutions, one of pure potassium acid phosphate and one containing the same amount of potassium acid phosphate mixed with lactic acid, peptone and lactose, were precipitated with neutral ammonium molybdate solution in the presence of only 3 cc. of nitric acid (sp. gr. 1.20). In the first case the average weight of the magnesium pyrophosphate obtained from duplicate determinations amounted to 0.0283 gram and in the latter case, where the precipitation was effected in the presence of organic matter the average weight of the magnesium pyrophosphate equaled 0.0285 gram. These results show that the organic substances above mentioned do not retard the formation of the yellow precipitate. They confirm the results obtained by Hans V. Juptner 1 who maintains that the presence ‘of organic acids does not hinder the precipitation of the ammonium phosphomolybdate. Methods Finally Adopted .—As a result of the above work the following methods were adopted for use in connection with this work. The total phosphorus in the meats and in the water extracts was determined by Neumann’s 2 method which has been verified by Sherman. 3 The insoluble phosphorus was ascertained by difference, that is, by subtracting the total soluble phosphorus from the total phosphorus found in the flesh. Briefly stated, the method used for the determination of the soluble inorganic phosphorus was as follows: 500 cc. portions of the water extract were evaporated upon the water-bath to 50 cc. The coagula were removed by filtration and thoroughly washed with boiling water. The filtrates were treated with 10 grams of ammonium nitrate and warmed upon the water-bath to 6o° C. Three cc. of nitric acid (sp. gr. 1.20) and 50 cc. of neutral ammonium molybdate solution were added. During the precipitation the solutions were stirred vigorously. The solutions, after precipitation, were allowed to stand, with frequent stirring, upon the water-bath for fifteen minutes at a temperature of 6o° C. They were then removed and allowed to stand in a warm place for two hours. At the end of this period, the pre¬ cipitates were filtered and washed with a solution of ammonium nitrate as in the determination of the total phosphorus. The yellow precipitates of ammonium phosphomolybdate were dis- 1 Oesterr. Zeit. Berg. u. Hiitten., 1894, p. 471. 2 Dubois Reymond’s Archiv. (Physiol. Abth.), p. 552 (1897). 3 This Journal, 24, 1106 (1902). i 36 A. D. EMMETT AND H. S. GRINDEEY. solved in ammonium hydroxide and hot water. The further details of the method are described above (page 32). The soluble organic phosphorus was obtained by difference, that is, by sub¬ tracting the soluble inorganic phosphorus as found immediately above from the total soluble. phosphorus of the water extract. It should be stated here that the volumetric method of Pember¬ ton was tested along with the official gravimetric method, but it was found to be quite unsatisfactory for this work. It was difficult to obtain a definite end reaction with phenolphthalein as the indicator. The results were also found to be lower than those obtained by the use of the gravimetric method. PHOSPHORUS CONTENT OE MEATS. The methods for the determination of the different forms of phosphorus have been used upon samples of flesh, the chemical composition of which has been thoroughly studied in connection with other investigations of this laboratory. As a result, the data regarding the phosphorus content of flesh has been materially reinforced by the analytical results giving the complete com¬ position of the meats. The tables give in detail the results so far obtained in this study. DISCUSSION OF RESULTS. The chemical composition of the meats will be discussed in this connection only so far as the results have to do directly with a consideration of the phosphorus content of flesh, since a paper will soon appear from this laboratory which will include a larger number of analyses of flesh than are presented at this time. Passing therefore directly to the consideration of the phosphorus of flesh it will be seen from the results given in Table VII, that the total phosphorus occurring in the fresh substance of un¬ cooked beef round varies from 0.210 per cent, to 0.345 per cent., the average in the six samples here reported being 0.253 per cent. In these same samples of meat the total phosphorus soluble in cold water ranges from 0.146 to 0.257 P er cent., averaging 0.193 per cent. The phosphorus in the form of compounds insoluble in cold water, in the fresh substance of uncooked beef round varies from 0.035 to 0.088 per cent., the average being 0.060 per cent. The soluble phosphorus in the form of inorganic sub¬ stances, chiefly phosphates of potassium, ranges from 0.090 to 0.153 per cent, of the fresh substance of the beef round. The THE CHEMISTRY OF FRESH. 37 average per cent, of phosphorus in this form equals 0.120. The phosphorus in the form of soluble organic matter varies from 0.043 to 0.104 per cent., the average being 0.073 P er cent. By referring to the same table, it will be seen that in nine different cuts of veal taken from the same animal, the total phosphorus varies from 0.168 to 0.269 per cent.; the total soluble phosphorus ranges from 0.112 to 0.157 per cent.; the insoluble phosphorus varies from 0.053 to 0.136 per cent.; the soluble inorganic phosphorus ranges from 0.075 to 0.118 per cent, while the soluble organic phosphorus varies from 0.018 to 0.041 per cent. The average results for the fresh substance of the nine samples of veal are as follows: Total phosphorus 0.202, total soluble phosphorus 0.128, insoluble phosphorus 0.074, soluble inorganic phosphorus 0.095, and soluble organic phosphorus 0.032 per cent. From the average results given above for the beef and for the veal, it is evident that the phosphorus content of the samples of beef is greater than it is in those of the veal. This difference between the two kinds of meat is most marked in the case of the soluble organic phosphorus, which is 2.3 times greater in the beef than in the veal. All the other forms of phosphorus are greater in beef flesh than in veal flesh with one exception; namely, the insoluble phosphorus, which is somewhat greater in the veal than it is in the beef. These variations in the phosphorus con¬ tent of the two kinds of flesh are not due to the difference in the quantities of water and fat which they contain. That this is true, may be readily observed by referring to Tables VIII and IX in which the results are calculated to the water-free basis and to the water-free and fat-free substance. In the former case, the average soluble organic phosphorus in the beef equals 0.285 per cent, while in the veal it amounts to only 0.110 per cent. That is to say, this form of phosphorus existing in the samples of beef is 2.6 times greater than that occurring in the samples of veal. Expressed upon the basis of the water-free and fat-free substance the total soluble phosphorus in the beef flesh is equal to 0.835 per cent, while it forms only 0.607 per cent, of the water-free substance of the veal. At first sight, it would appear, perhaps, that this difference in the quantities of phosphorus in the two kinds of meat was due to the difference in the amount of fat which they contain; since 38 A. D. EMMETT AND H. S. GRINDLEY. 0 0 O 0 0 O 00 0 O O 0 O O O O O AH 0 O O cO to -b cs to VO to AH X Ov O O X X 0 X to VO vO O 10 cs co vo X X X X cs X X X to CO CO CO to co CN O' 0 Ov O 0 cs X AH X cs X CO cd CO cd cd CO cd cd co cs cd CS X X X X X X X X cs O to CO vO cs 00 co vO cs X Ov AH 0 X X AH cs H r-i AH • O AH d d d AH AH AH d d d .C }U 3 D J 3 ~t ►H H-! 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M u M raw Vh d Cj 'd Vh d d d O 0 pi d 0 0 CU 03 d 0 OJ Ch d bB d CU d d d Tj 0 0 0 O O 0 > rO rO u n cj • rH > 0 0 0 C u l-< u X-i u u <5 V) 0 u in rQ q 4 f“H rd CL> > > > > > > > > PQ PQ PQ co Ov co co Ov O CO 10 VO X 0 O AH AH X ojq XaoiBaoqB^i CO 00 cs cs to 10 to 10 10 X X X X X 0 O O 00 CO co 00 00 00 00 X X X X X X X X X AH AH AH ►H HH AH •H AH t—4 AH AH AH AH AH rH AH AH AH 'Table IV. —Chemical Composition of Meats Calculated to Fresh Substance— Continued . Proteid. Ash. Ntirogen. THE CHEMISTRY OF FRESH. 39 •}U 33 43 J t b i o x •}U33 43d •aiqnjosni •;U 3 D 43 d •aiqnps •}U 33 43 d T B IOL •;U30 43d •aiqniosui •}U33 43d . -siqnxos •S 3 AI 1 -3B4}X3 3IUBS4Q •}H 3 D 43(1 •}U 33 43 d •siqnjosui }U33 43(1 •siqtqos •;n33 43j 'Wd •}H 33 43(1 •(P34ip) 33UB}SqnS ^4Q qU3D 43-H cd LO LO 00 * Ol 00 M LO o CO 00 CO co co CO CO co co co CO M M M >H M CN CN CN M 00 O CN w LO M M 01 00 oo CO LO ►H LO OL ►H q* o LO q- co q- q- LO LO q- co co co CO CN CN CO o o M o d o o 0 o o o o O o o o O O O CN co 0 q- oo o Ol LO q- M HH OL LO Ol CN o q- C\ q* LO LO CN LO Ol 00 oo ►H 01 M CO o M q- LO o CO 00 co cd id 4 q- 4 LO oi id 4 id 4 4 CN co co Ol CN co CO co CN CO O M cn o lO LO 0 o oo co 0 ^ q- LO 0 o q* LO w LO co oo 00 0 0 co 0 LO o • LO CN M OL M o HH 0 4}- oi oo oi id oi 4 o oo * 4 00 LO CO q - q* q- q- q- q- 4 co q- LO IO q- IO LO LO •o LO IO LO M q- LO O) IO HH 00 CO CO co IO +J CO LO CO 00 LO O' LO Os co Ol IO LO co CO co CO O M LO co O' LO o oo' o LO M oo 4 4 cd Ol CN id CN id LO LO LO LO >o LO LO LO LO iO q* q- LO q- q- q- q- q* q - 4 -> - 4 -> H-> C/5 cn C/5 oJ ai ■d d d * o O o • +j O O o O w O o O w 4 -J 4 -> 4 -> 4 -» 4 -> 4 -J 4 -> H-J ■ 4 -> cd JO JO ^2 JO a Oh & - V CO 75 CO C/5 C/5 75 CO % IV 55 bo 8 d ^ Lh (D 1 ) (D rt rt rt cj aJ ctf rt aJ a U-. T d" a d“ d d" d rrH 1 bO a u d‘ a d" 0 •g S’ 0 i-i o Vh O >-! o o Vh O Lh o Lh o u O u o 0 d o u d o u d o u 0 CL> O > d o Lh 0 o u O i> q ‘C ai 0 ) (LI OJ V W « PQ PQ pq pq pq pq PP pq pq pq pq pq pq pq CN Ol CO IO OL o M co 00 o 00 CN q- LO ^ 40 IB 40 qB'l o 00 CN 00 o oo o CO CN oo CN oo CO oo CO oo fO 00 co 00 co 00 q* 00 q- 00 q- 00 q- 00 q* 00 ►H W IH M M M >H W M M »H M M M M 40 A. D. EMMETT AND H. S. GRINDLEY. CX CO Ov LO it- LO CX co it- P4 ri co lt“ IH 00 VO O CO co Ov cv 00 oo Ov CO Ov LO I'l 00 PH 00 oo ex it* it- •}U33 J3.3 CO CO vq it- it- it- CO IH iq P-4 it- o vq CO vq P4 LO CO if- cx CO CX* CO cd cd cd cd cd IH cd o co’ dv oo ex’ ex’ o 4 4 4 M PH ph >-< P-4 PH PH PH IH IH M M ►4 PH IH PH a VO t^ ri CO lO CX sjqnjosni O o o o o ox o o dv id oo vd id vd o dv 00 •;n30 J3<3 lO VO it" P-4 o IH co q- 00 vo cx iq cx LO cq vo t'l P4 i^- O 3]qniosui to ex' id id cd ex’ 4 00 £’ at w • £ !h 4 4 4 3 • • t* at p4 CD p<0 CD »“H 02 H-J a at % u £ at u £ at Vi £ at u £ ct u £ d tH VO, d u > ccJ Li £ cj Ih u at u raw.. at V4 £ d at ,d Ov CD • pH O pO •rH O pd • pH O pd a 'd" T d T d~ r d •» -a *d bo ot M M U 2 -4 m ,4 at in bo at r d id <41 a a 0 C2 a a u a o •> 13 at •* V4 d a d o d d d 0 3 0! CD cc5 in D o rC! • rH pC u *o at o o o C u u t-. )x !h »H <1 m o U c n pO <5h pd <1 »H Vh Jh s <4H <4-4 <4-4 *4-4 <4H <4H , —i f-H r—i *-H ,__ r-H p—4 r-H 4-H «+H <4H <+H cti Cj c3 at « at c3 at CD CD CD > > > > > > > > PQ PQ PQ 00 ON CO oo Ox 0 CO LO VO l^ co Ov c IH M i^ CO •ojq Xao^eaoqBq 00 oo CX cx ih lO LO lO LO LO LO lo LO vO VO 0 o O t^ oo oo 00 oo 00 00 CO oo oo oo oo 00 oo 00 oo 00 M P4 >•4 M PH PH IH M PH M M PH W M IH PH PH PH- Table V.— Chemical Composition op Meats Calculated to Water-pree Substance— Continued. Proteid. Ash. Nitrogen. THE CHEMISTRY OF FLESH. H- M cn CN ON H" 10 vO to 00 CN ON ■H- HH H* On 00 O CO HH cn vO to H- CN H* 4 Ov ON O O CO iO ON jaa CN iq CO cq O H - q vq I'' q 00 q cq tq CN tq HH •DU°X CN 4 4 4 cd cd cd id id 4 vd id id vd rd vd HH HH HH HH HH HH HH HH HH H- 00 r^. 00 HH O CN 00 0 10 10 CN 10 CO ■H* CN HH CN •}U 30 O on M 00 00 CN O ■'t* HH 0 HH to IO 00 r^ CO HH 00 f'' H- HH CO CN ON 00 VO 00 IO ■axqrqosui CO HH cd cd cd CN cd CN CN 4 id VO VO 4 4 id vd id M HH HH HH HH HH HH HH HH O CO VO Ov HH Ov CN r>» vO 0 co O H- HH CN 00 vO •}U 3 D J 3 0 10 00 CN Ov CO 10 10 00 co vO On vO ’PUOj, HH HH b* HH HH CN CN HH CN HH HH HH HH HH HH HH HH HH •}U 9 D CO 10 CO ON 00 CO HH H- co ON »o 00 ON 00 co CO CO vO •e- H- vO 10 to co CN CN co HH co iO HH •H- •sxqniosui d d d d d d d d d d d d d d d d HH d •}U 30 J 3 a 10 Ov 0 rH HH CN Ov c 00 •H- H- 0 co 0 0 CO t'- CO HH O O CO 10 •H- HH CN VO H* HH CN CN 00 CN •aiqrqos 0 w M HH HH CN HH H* HH HH HH HH HH HH HH HH O HH 0 H" CN cO- 10 O 0 H- HH Ov co O 10 to co CN CO cn O Ov ON 4 ON vO co CO 00 HH 00 O co CN r^. VO •S 3 AIX 9 OTUBgJO CN 4 cd cn" cn vd 4 4 id CN cd 4 +j +j • • • M Vi C/J . • • • ctf OJ X) T d T 3 . O 0 0 O N-> 0 n-» 0 'cd 4 -> 4 _> 4 -> 4— 1 4 -> 4-4 4 -> 4-4 rO Oh Oh 0. tn w w C /3 C /3 w 0 > <1 hQ •c 43 •G 42 *C 43 •rH Vh 43 • rH Vh 42 *C 43 'C 42' g *c -5 < 4 H «H-» < 4 H * 4 -H < 4 -H <+H < 4 H 4 -h tHH «+H <+H <-hh l+H «h-h « 4 H O 0 O 0 0 On 00 co 0 nq nq CO ex CO 10 01 O' 10 iO 10 O' 00 NO ON ON 0 CO 00 q- 10 co cd cd CO cd cd co ex 01 ex ex 01 ex ex co ex 01 0 c On M 10 CO 01 On 00 10 01 O' co 0 ON On On q- co 0 r^. r-~ 00 O'. NO NO NO 10 00 0 10 NO 00 NO NO q- 4 4 4 q- q- 4 4 4 q- Tt" q- q- q- Hq HH O ON NO NO On ex Hq 01 M 10 0 q- 0 01 NO q- O' CO 10 CO 10 NO 10 10 ex Hq 00 ON ex ex NO 10 C O d 0 c 0 O nq nq Hq Hq Hq nq 0 0 nq Hq 0 d O' 01 On On 10 O NO q- On 00 0 ex 10 ON 01 NO q- co IO ex q- HH M CO M On O co 10 co NO 00 On q- ON ON CO 4 q- rh 4 q- 01 co cd co cd ed CO co co cd c C NO M CO 0 01 Hq NO Hq q- NO q- nq co 1^ 01 nq co nq On 10 CO 01 10 NO NO CO q- 0 ON 01 00 00 Hq On HH M 01 01 cd 4 01 CO ON 01 nq Hq nq 0 CO 0 hh 01 CX >— » t-i HH M M i-q nq nq nq nq nq Hq nq nq q- 00 00 NO O NO q- q- q- On 00 NO co co co 0 CO 10 On Hq 00 NO 00 10 NO 10 ex 0 01 IO nq NO NO CO oi OX oi 0 ex NO id ex fO 4 cd 10 nq q- 4 IO id 00 00 00 00 CO CO CO 00 co CO 00 00 00 00 00 00 co O' ON NO CO ►H 01 c 10 0 00 NO 01 >o 01 CO q- 00 0 NO H- O 10 NO Hq 00 q- 10 10 On O co CO 01 00 01 HH CO O' 00 HH cd q- id 4 iO co 10 id 10 1 "- NO NO On On 00 NO IO NO CO HH q- NO 00 10 LO On nq q- O On 10 On 00 00 M CX CO 0 ON O ex 00 CO On C C O' ei oi M On 00 06 O' 00 00 ON 00 00 00 O d M M M M •}IJ33 43J •(P34ip) 3DUB;sqns A-iq o o o' O o o o' o 000 000 o' o' o' 000 o o o' o o o o' o o o o' o o o o' o o o o' o o o o' o c o o' o o o o' o o o o' o o o o' o o o o' o o o o o o' o o o o o o o o' o o c c 3 V a o r* • w g G o Vh 00 • * * * * • * • • • • £ £ • Vh £ G • cj aj cj Cj cj Cj G > -N u Vh 'd' Vh tT 1h •a Vh Tj" 04 biO G Vh ,4 Vh M ctf u Vh .G Ah • rH »G Vh • *-q O Vh Vh Vh Vh Vh <1 Cfl 04 A< C/3 22 > > > > > ON CO 00 ON 0 co 10 NO 00 00 ex ex q- 10 iO VO 10 IO 10 10 00 00 00 00 co 00 co 00 00 00 ►H M M M ►H HH nq nq ►H ►H ►H £ G Vh M q Ctj £ cj 1-1 "G *0 G 3 04 cu a> On • 24 ■ q w 000 • Cj £> 22 22 p l) F 3 m rtd d T d' .5 « ^ rq O a 4-> O Pi -M O CX CO +j CO 4-> CO 1-> tn 4-> C/} 4-> C/5 +-> OT -t-j tn 4-> C/5 00 « o 4 a P O Vi p o Vi P o Vi d c Vi <1 •N rO *c rO *C J2** • rH Vi rd *n J2 • rH Vi J2~ *n iQ V rO • rH Vh <1 p <-Hh <*HH «4H «4H Mh «4H *4H <4H <-HH -i M o o o o o o 0 O o o o o o o o o o o o d o o o o o o o o o J 3 J T^ox oo vO C'> 0 Ov CO cO CO r^. CO CN CO CN (N oo LO oo vO 00 LO LO Ov ev CN (N CO M CO M LO CO CN vO VO M M M w CN CN w M M M hH M M M M ►H ►H 0 O o o o C o 0 o o O 0 O o 0 o 0 0 O O c 0 o XU 30 J 3 J •oiubSjo •}U 3 D J 3 X . •OtUBSiOUI CO q- 00 M q- CO LO VO CO IH l-c 00 Ov CO CN q* q- Ov 4 0 o CO CO fO CO CO q- ►H CO Cl CO 0 o o o M M O O 0 0 0 0 0 o o 0 o o o o o o d o o o o o o o o o o o LO (N o (N 00 CO o 00 q- (N LO (N q- 00 Ov LO CN o Ov o LO CN oo 00 Ov 0 r-^ Ov Ov M o Ov M ►H O M M M M 0 O o M O 0 o w M o o o o o o o o o o o o o o o o o o }U 3 D asj XuoD aax •(tpaaip) oaB}sqns Xaa »o Ov w LO M CO cd o o q- >-h q- r'* vo q- n M N CN vO q- CO CO co Ov VO LO CO) vO co q- LO LO q- CN VO o co o »o VO Ov M r-^ q l-C LO Ov vO CN CN* CN CN cd vd CN w oo‘ vd M o i— VO M cd LO dv cd CN cd LO Ov vO q- q- oo Ov LO o OO q- q- vO Ov LO o Ov CN CN q- Ov C\ CN VO q- CO q CN CN VO co o 4 vd »d id «d id H 4 dv vd ►H vd vd rd d dv vd dv 0 ) CN CN CN CN CN co CN CO co co CN CN co CO CO co- XU 3 D J 3 X •J3}BA\. CN co ►H Ov CN Ov CO oo co 00 o q- CO 00 o vO VO q- o 4 LO VO vO CN 00 1 ^ o Ov CO LO co C HH q* co Ov CN 4 t-^ cd 4 id id 4 4 4 »d CN 00 l-l cd oo cd cd dv M 4 i—i VO VO vO VO r^. VO vO VO vO cfl v s o T> S 3 • H •O.N Xao^BJOqBX £ q £ q Vh • 'd o ■ £ £ d • rH • tH •r-f ctf a! Cj d d w g5 g3 q q Vh > q Vh c O o O •s u tT Vh -d i-i d u d ^ Vh n q • rH > o o n u V-t Lh )h t-v OT u Lh cd <1 Vh Vh Vh <4-< <4-H <4-1 *4-. T—H > H r—i r _ H T—H <4H <4-H *4-4 (L» « PQ W PQ pq pq > > > > > > > > > pq pq pq 00 Ov co 00 Ov 0 co LO ND 00 Ov o M HH 00 00 00 CN CN q- LO LO LO LO LO LO LO LO vO vO O O o oo 00 00 oo oo oo 00 co 00 oo oo CO 00 00 oo oo M ►H M H4 M ►H M H4 M M M HH M M H4- THE CHEMISTRY OF FRESH 45 •}U 33 J 3 J •;U 3 D •^iqrqosui 1 8 u W O £ g t n « q> co S 3 in w Cfl 3 u o •e a c n O 33 CD •}U 33 J 3 d - Ib;ox aJ o to ■}II 3 D J 3 J •diubSjo •}U33 J9 o a <5 a }U 3 D -S 3 J }U 3 D J 3 X •(loaaxp) 3 DUB;sqns Rsa g s fc l-l qu3o J31 H ►H CN M 0 O O O o 0 O 0 0 o d 0 o O 0 o 0 o 0 0 VO vO CO vO CO Hj- o hj- ov CN 00 Ov hj- vO to Ov CO 00 00 00 00 VO o 00 CO co to 4 hj- hj- CO to to ni- o c o o o o o w o O O o o o 0 o O O o d o o o o o o o o o o o o o o o o o o CO vO tH CN hi hi CN to 00 Hf oo co Os Ov CN Ov oo h 4 CN co oo oo 00 vO CN to hi CN CN nt- M ni- CN co to co C ►H o o 0 M M M M M M n M M M n ►i HH M o* o o o o o o o o o o o o c d o o o o • W • • Ov Ov oo CN CO to Ov Ht- oo CN CN oo oo • h)- • • to nt- M 4 * CN CO CO hJ- co Hf co Hf CO co • 0 • • • 0 O c o 0 O o o 0 0 C 0 O O o - o o o o o o o o o d o d o d to • CN CN hj- co to Ov Ov Hi- M CN 0 0 vO • oo • • CN M o M Ov oo oo CS 00 o Ov Ov CN Ov • 0 • • • M M M W O o o M o >-< o O IH O * d ‘ • • o o o o o d o o d d o o o o CN Ov nt- co to 0 VO Ht" CN 00 to 0 CN Ov VO 00 hI- oo M ►H M CN Ov r>. VO w H-> C/l Ov M CN Hf o vq h1- O co oo’ cd cd 4- to 4- 4 4 vO co co id CN td CN 4 CO O id co 4 CO rd CN CN CO Hi¬ C CM CN O to to O o 00 co r^- • nh to o O nt- vq hi vq Hf CO 00 00 o o co o VO O ' ^ CN ►H Ov M 4 6 M o 4 CN oo’ CN id CN 4 o 00 ; 4 oo td cd Hi- 4 Hi- Ht* Hi- Hi- CO Hi- to to Hf to to to to to to Hf VO hi Hh to CN to M oo co co co to co to co 00 to Ov VO Ov co Ov to vO co co f? to M vO CO Ov id O oo’ o VO M 00 4 cd Ov CN ^ id CN to VO to to vO to vO to to vO to Hh Hi- to Hi" Ht- Hi- Hi- Hi- +-> in 4-> m 4- J ai a rt at T3 Td T3 ’O • o o O -M +H 4 CO 'crl o rO o o rO O w .. O a o a o a '—/ H-> CO 4-> C/3 4-> 4-> C^ -4—* Cfl 4-J C/3 4-> C/3 -M m 4-) C/3 tT c r a c xT a ^ < S 3 O Vi S 3 O Vi S 3 O Vi CD > lO ’C rO • rl Vi hO *c rO *n •G rO *G *G £> • 1 Vi JO • *1 Vi CD > <41 <41 <4H <+H <4H <41 <41 <41 <41 <41 <41 <41 <41 <41 a) > o t /3 ^ : n '*-» -M u . •*-* . -+J - 4-1 a •= u £ S 3 £ E S 3 P 3 S 3 S 3 t- o 4=1 0 b-.'O 1- 0 -M J-i bfio 0 ^ g« be t- 03 ^ u r£ U 0 . n u +-» 1- cd i-T Kind of meat. S* '—OJ 3 p* CS V fePn £ v hH Ph u M Beef rib, roast. 100.00 66.88 0.172 0.042 0.214 0.055 0.269 j 833 Beef rib, roast. 100.00 61.26 0.170 0.067 0.237 0.064 0.301 1837 Beef rib, roast. 100.00 53-54 0.189 0.083 0.272 0.126 0.398 1838 Beef rib, roast. 100.00 54.85 0.205 0.087 0.292 0.083 0.375 1840 Beef rib, roast. 100.00 63.99 0.139 0.066 0.205 0.083 0.288 1842 Beef rib, roast. 100.00 64-43 0.165 0.058 0.223 0.068 0.291 1844 Beef rib, roast. 100.00 59-09 0.167 0.072 0.239 0.092 Q- 33 1 1846 Beef rib, roast. 100.00 50.09 0.218 0.069 0.287 O.IOI 0.388 Average (8). 100.00 59.27 0.178 0.068 0.246 0.084 0.330 THE CHEMISTRY OF FLESH. 47 Table IX. —Forms of Phosphorus in Meats Calculated to Water- and Fat-free Substance. Phosphorus. o Z '— —• HP IH M ►H M HP HH HP »-p H-« HP HP H-» HP HP HP HP p .c tn a o CD o w 43 ON P - O vO VO CN VO oo HP p- co P- CN • • • CQ CP •}II3D J3J VO M lO O VO CJ 'd* cs On co 0 oo 0 oo P- • • • tt p i) n •diubSjo id O oo cs’ o o vo 00 Ov VO cd cd o vO p- id id * * • 3 CS co P* co •vi- co CN CS CN CN CO CO HP cs HP CN m & o CD p o aJ H vO CO O 00 P- CO CS Ov vo co vO 00 CO • • • m *-i o H •;U30 J3X •oinBSaoui p- 00 4 CT\ HP O 00 dv vo dv r^- cd IO »-J o q vq 4 vo" On VO* HP cf\ Ov cd HP id VO CN* vo 4 • * h-T g l^ VO io vO VO VO vO vO vO oo oo o 0 •liiao J3 •ouibSjo dv o 00* cs" cs* o rd dv 00 4 HP CN* HP o id CN* vd • • • S CP c n B o cn HP CS CO cs co CO CN HP HP HP HP CS cs HP HP HP HP 0 w CP •}U9D -I3J (N p- On VO VO cs O cs VO vo O co oo cn co io VO vo vo CO HP 00 ON VO P- P- 0 00 • • - C/} •oiubSjoui VO* oo" o CO cQ id dv «d dv id dv cd cd id id • • • c4 ip K w io P- p- p- p- P* CO CO p- p- iO VO vo P* •}U3D J3X •sruoqd co VC o On o- co CO co r- co CS co CN CN oo iO l^ oo C/I vO co vo VO Ov cs CN cs co HP co HP vO CO CN VO vo H HP M HP M CN CN M HP HH HP HP HP HP HP HP HP HP O o O <3 W -soqdaiqrqos ibjox o o o o o o o o o o o o o o o o o o o o 55 o o CS o VO co co vO On oo VO iO HP HP CN CN co CN •1U30 J3,T CS HP CS M M P- VO Ov CO VO vo 00 I"- CN On o VO p- vo cn Q> c4 o w IP C/I o •sruoqdsoqd ib}ox CS o CS o CS o cs o CO o CO c CJ 0 HP o HP o CS o CN o HP o HP o HP o CS O HP o CN c HP o M o HP o « p CP u • TO Gj £ CJ aj aj & £ £ & £ £ £ vO £ £ • Q • * * 44 * • rH • c-P • rP o a3 aj cti cti cti cj c3 ctf aJ G f __ o o O Vi j-. V- Vi u CJ tn ccS j-< £ t-i £ P P On 42 42 42 cn S 6 <4- r d T d' t O t O ’d tT oi Oj l-H +-> xxx ctf «H & c n CJ 'O ■’d •*- P3 pi O 0 g G C o c )-< c CJ c/f n 0 aj - 44 vd bn G G G o P) 0 0 0 0 p d 43 Wp n o3 • rP u o o O u i-l V-i V-c u Vh < C/) o j-. m 42 33 43 CJ 1-1 Vh V- u-i <-HP <-HP <4-1 <4-1 v—H r-P r—4 T —H r — j r—P > > > > > > > > > CQ CQ CQ w •-J m < 00 ON co oo On O CO vo VO oo ON 0 HP HP oo •om /CaoiBaoqBX CO 00 CN oo cs oo 00 VO oo LO oo VO oo VO oo VO 00 VO oo VO 00 VO 00 vo 00 VO 00 O 00 O oo o 00 THE CHEMISTRY OE FLESH. 53 •* Q O Q Q Q Q O Q Q 0 O O O Q q Q Q Q Q C/2 p C/2 3 ••jnao asj 0 q 0 0 O O O 0 O 0 q q O O 0 O O O 0 0 •IB^ox 8 d 0 8 8 8 8 8 8 8 8 d 0 d 0 8 8 8 8 8 8 8 x 0 HH HH HH M M HH M M HH >-H M w M M M HH M HH HH Pt .C m a. O tfl O X x • • • 0 co to co ON co CO H- X CM X Ov PP 4 / ] }U30 J3J • X • • X H- r^. ON CM p- ON to p CM O Ov w •diubSjq • cm’ * * • ct d id ON 00 d ON HH X O 4 rP. & s co CO ccj M CN M CM co CM CO CO CM X CM CM c p 0 02 pr VO 0 cd • • • • 0 r^- to ►H co X 00 X HH 02 +-> •}U3D J3J • P* • • to O vO X VO 00 00 X X X X Q O 0 0 0 O Q O 0 0 O 0 0 Q O O 0 O Q Q ' iu 30 aaa C O 0 0 O O 0 O O 0 O 0 0 O O O 0 0 0 X < •[B40X 8 d 0 8 8 d 0 d 0 8 8 d 0 d 0 d 0 8 8 d 0 8 8 8 8 8 HH H-l HH HH M w ►H HH M M M M M M M W HH HH Pf < O •;u3D aaa ON 10 O' O On H" 00 co CM to M H" X 00 t". X 0) co VO iO 00 •n- O rt- (N to to M CM ON M HH w £ •ajqnxosui vd d CfV M M M ON id id d ►H pH cm' 06 4 cd fP x' X t/2 10 p- p- »o to co cs co CN CM CO CM CM CM CM CM CM CM to 1- O X 0 • a •;u3o joa HH 10 w 0 M X CO CO 00 to ON VO X X CM X X • O - rt HH CO »o M to On CN to r-* p- 00 CM CM O 00 X cn •a ‘IBlOi cd On 0 00 oo‘ 00 O 4 4 ON 00 00 " td M X vd cm' cd 4 £ .si Oh •p" lO tO P" H- X to VO t'' X l-'t W O n ■*-> 0 Pi U li •;uao asa , , , to ON 0 w Th to X to vO X X X X • CM • • • co to 0 co to M 00 M HH 00 Ph 5* js * •oiubSjo • O' • • • « M cd r^. id CM* d cd CM cd d ►H t-P d pr O HH M CN M ►H CM CM CM CM CM CM CM HH CM 55 W C/2 HH > Q HH H ta U •}U3D aaa • HH • • • »-4 H" M X On CO ON O CM O X 00 co W • ON • • • CN CO (N CN M co to to X X CM 0 ON C/2 to to C/2 •DiuBSaoui • On * • vd co 4J 4-> 4-) 4-> 4-> t-> 4-> 4-> 4-> ON O cd O O O O O 0 0 ''—^ w C/2 C/2 C/2 CD C/2 w C/2 C/2 X X X! X < a p 0 u 0 0 0 Vh c p 0 Wh it OJ > < 4 -« < 4-1 V+-H M-l < 4 -. <+H <4H <4-H <4-H < 4 M < 4 H < 4-1 < 4 H <4H t+t , a> 0 a; 0 / 0 0 OJ -• M M HH M HH rH HH HH 54 A. D. EMMETT AND H. S. GRINDLEY. meats contain. The average results for the six samples of raw beef round show that the total phosphorus is distributed as follows: Soluble inorganic 47.74 per cent., soluble organic 27.38 per cent., total soluble 75.12 per cent, and insoluble 24.88 per cent. The average results for the nine samples of veal show that the total phosphorus in this kind of flesh is distributed as follows: Soluble inorganic 47.88 per cent., soluble organic 16.43 P er cent., total soluble 64.31 per cent, and insoluble 35.69 per cent. It is thus apparent that in veal flesh a considerably greater proportion of the total phosphorus exists in the form of insoluble compounds than occurs in this form in beef flesh. The proportion of the total phosphorus in the soluble organic form in the two kinds of flesh is practically the same but there is a marked difference in the proportion of the soluble organic phosphorus. In the boiled beef round from 41.98 to 59.15 per cent, of the total phosphorus is found in soluble compounds, the average for the seven samples being 48.11 per cent. The phosphorus existing in insoluble compounds ranges from 40.85 to 58.02 per cent, of the total phosphorus found in the boiled beef round, the average being 51.89 per cent. It is obvious from the data given in the above table that there is a remarkable difference in the nature of the phosphorus content of raw beef round and boiled beef round. In the former case 75.12 per cent, of the total phos¬ phorus is soluble and 24.88 per cent, is insoluble in cold water, while in the latter case only 48.11 per cent, of the total phos¬ phorus is soluble and as much as 51.89 per cent, is insoluble, in cold water. The average results for the three samples of beef round cooked by pot-rcasting, show that the total phosphorus in beef flesh thus cooked is distributed as follows: Soluble inorganic 47.26 per cent., soluble organic 17.31 per cent., total soluble 64.57 per cent., and insoluble 35.42 per cent. In the roasted beef ribs from 68.45 to 79.73 per cent, of the total phosphorus occurring in the cooked meat exists in com¬ pounds which are soluble in cold water. The phosphorus form¬ ing insoluble compounds varies from 20.27 to 31.55 per cent, of the total phosphorus found in the roasted beef ribs. In the nine samples of roasted beef here reported, the soluble inorganic phosphorus varies from 47.59 to 64.19 per cent, and the soluble THE CHEMISTRY OF FLESH. 55 organic ranges from 15.54 to 23.73 per cent, of the total phos¬ phorus which these meats contain. The average results for the nine samples of roasted beef ribs show that the total phosphorus is distributed as follows: Soluble inorganic 53.98 per cent., soluble organic 20.87 P er cent., total soluble 74.85 per cent., and insoluble 25.15 per cent. It thus seems that the forms of phos¬ phorus in roasted beef resemble somewhat closely those of un¬ cooked beef but differ decidedly from the forms of phosphorus occurring in boiled and pot-roasted meats. Again, in referring to the results given in Table X, it will be noted that the total soluble phosphorus of the different kinds of flesh is distributed between the organic and the inorganic com¬ pounds as follows: Raw beef round, inorganic phosphorus 63.78 per cent., and organic phosphorus 36.22 per cent.; raw veal, inorganic phosphorus 74.53 per cent., and organic phos¬ phorus 25.47 per cent.; pot-roasted beef round, inorganic phos¬ phorus 74.07 per cent, and organic phosphorus 25.93 P er cent.; and roasted beef ribs, inorganic phosphorus 72.01 per cent., and organic phosphorus 27.99 P er cent. RELATION OF THE VARIOUS FORMS OF PHOSPHORUS TO THE TOTAL AND SOLUBLE ASH. In Table XI, results are given which indicate the relation existing, in the different kinds of flesh, between the several forms of phosphorus and the total and total soluble ash. A study of the contents of Table XI shows that the forms of phosphorus in raw beef round expressed in percentage of the total ash give the following average data: Soluble inorganic phosphorus 11.11, soluble organic phosphorus 6.55, total soluble phosphorus 17.66, insoluble phosphorus 5.77, and total phos¬ phorus 23.43 per cent. Upon the same basis the average results for the nine samples of raw veal are as follows: Soluble inorganic phosphorus 9.55, soluble organic phosphorus 3.28, total soluble phosphorus 12.83, insoluble phosphorus 7.49, and total phos¬ phorus 20.22 per cent. From these results, it appears that the mineral constituents of veal contain less phosphorus than those of beef. There are also other noticeable differences between the phosphorus content of veal and beef when considered from this standpoint. The total soluble phosphorus in raw beef upon this basis is about 1.4 times as great as it is in the raw veal 56 A. D. EMMETT AND H. S. GRINDEEY. 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D. EMMETT AND H. S. GRINDEEY. while the insoluble phosphorus is somewhat less than 0.8 as much. Further, the amount of phosphorus, in the ash coming from the soluble organic compounds containing phosphorus, is twice as much in the ash from the beef as it is in the ash from the veal. In the boiled beef round, the total soluble phosphorus equals 13.33 P er cent., the insoluble phosphorus equals 14.55 per cent, and the total phosphorus equals 27.88 per cent, of the total ash existing in this kind of flesh. It is thus apparent that the ash of boiled beef, which is much less than the ash of uncooked beef and of veal, contains a somewhat greater proportion of phosphorus than does the ash of raw flesh. The forms of phosphorus in pot-roasted beef round, in terms of per cent, of the total ash of the same, are as follows: Soluble inorganic phosphorus 11.89, soluble organic phosphorus 4.12, total soluble phosphorus 16.01, insoluble phosphorus 9.19, and total phosphorus 25.20. Upon the same basis, the average re¬ sults for the nine samples of beef ribs cooked by roasting are as follows: Soluble inorganic phosphorus 10.63, soluble organic phosphorus 4.15, total soluble phosphorus 14.78, insoluble phos¬ phorus 5.00, and total phosphorus 19.78 per cent. By referring to the results given in Table XI, it will be observed that the total soluble phosphorus in the different kinds of flesh expressed in percentage of the total soluble ash gives the follow¬ ing average results: Raw beef round, inorganic phosphorus 12.55 per cent., organic phosphorus 7.32 per cent., and total phosphorus 19.87 per cent.; raw veal, inorganic phosphorus 13.12 per cent., organic phosphorus 4.54 per cent., and total phosphorus 17.66 per cent.; pot-roasted beef round, inorganic phosphorus 15.86 per cent., organic phosphorus 5.42 per cent., and total phosphorus 21.28 per cent.; roast beef round, inorganic phosphorus 14.85 per cent., organic phosphorus 5.67 per cent., and total phosphorus 20.52 per cent. RELATION OF THE PHOSPHORUS AND OF THE NITROGEN IN FLESH TO EACH OTHER. In order to show the relationship existing between the quan¬ tities of the various forms of total phosphorus and of total nitro¬ gen and the various forms of soluble phosphorus and of total soluble nitrogen in the different kinds of flesh, the data given in Table XII are presented. In this table the amount of THE CHEMISTRY OF FRESH. 59 phosphorus existing in the different forms is expressed in per cent, of the total nitrogen of the flesh and the quantity of each of the soluble forms of phosphorus is given in percentage of the total soluble nitrogen. The forms of the total phosphorus in raw beef round expressed in percentage of the total nitrogen of the same are for the average as follows: Soluble inorganic 3.48, soluble organic 2.05, total soluble 5.53, insoluble 1.81, and total phosphorus 7.34. Upon the same basis the average results for the nine samples of raw veal are as follows: Soluble inorganic phosphorus 3.05, soluble organic phosphorus 1.04, total soluble phosphorus 4.09, insoluble phosphorus 2.41, and total phosphorus 6.46 per cent. It is thus apparent that the ratio of soluble inorganic phosphorus to the total nitrogen in raw veal is somewhat less than it is in raw beef and the ratios of the soluble organic phosphorus and of the total soluble phosphorus to total nitrogen in the case of veal are much less than they are in beef flesh. On the other hand, the ratio of the insoluble phosphorus to the total nitrogen is considerably greater in uncooked veal than it is in uncooked beef. In the boiled beef round the total soluble phosphorus equals 1.44 per cent, of the total nitrogen, the insoluble phosphorus amounts to 1.52 per cent, of the total nitrogen and the total phosphorus forms 2.96 per cent, of the total nitrogen of the flesh. The forms of the total phosphorus of pot-roasted beef round expressed in percentage of the total nitrogen of the same are as follows: Soluble inorganic 1.95, soluble organic 0.72, total soluble 2.67, insoluble phosphorus 1.47, and total phosphorus 4.14 per cent. Upon the same basis the average results for the nine samples of roasted beef ribs are as follows: Soluble inorganic phosphorus 2.86, soluble organic phosphorus 1.11, total soluble phosphorus 3.97, insoluble phosphorus 1.34 and total phosphorus 5.31 per cent. The most striking fact brought out by the above figures is the marked difference of the boiled meats from either the meats cooked by other methods or the raw meats. The ratios of the total soluble phosphorus, the insoluble phosphorus and the total phosphorus to the total nitrogen in the boiled flesh are much less than they are in the other cooked or raw meats. By studying further the results given in Table XII, it will be 6o A. D. EMMETT AND H. S. 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