Ι ammonia 4.2, protein 5.4, formic acid o.1, acetic acid 0.4, lactic acid 3.2, and two new bases I and 0.2. Tyrosin, aspartic acid, substances resembling polypeptides, and cystin were also found. A process has been patented in Germany for preparing a similar seasoning from peas. Analyses. Under the head of "Miscellaneous" are included in the tables on pages 246 to 248, especially on page 246, a number of preparations known as soup seasoning, etc., which were doubtless obtained in large part by the hydrolysis of meat residues or other protein substances. They are characterized by their low content of purine bases and total creatinine. Bouillon Cubes.-These are about the size of large dice. They are wrapped with tin foil and for the convenience of travelers are packed in metal boxes. They consist of various mixtures of meat extract, peptones, extracts of soup vegetables, salt, spices, and gelatin or some other stiffening material. A single cube mixed with boiling water suffices for a cup of bouillon which, although containing a very small amount of food material, furnishes a most agreeable concomitant for bread or dry biscuit and also a safe and palatable beverage when the character of the water is questionable. The chief value of analyses is not to show their nutritive value, which is obviously small, but from the percentages of total creatinine and purine bases to gain an insight into the proportion of meat extract present. The percentage of meat extract having been determined by analysis, dependence must then be placed on the palate to determine the quality of the product. Analyses by Micko of bouillon cubes appear on page 246; those by Cook* on page 251 are of cubes bought in New York in 1912. Kappeler and Gottfried † in analyses of 35 samples obtained the following maxima and minima: water 10.0-1.1, protein 26.9-0.4, phosphoric acid 1.43-0.25, ash 83.7-56.8, salt 83.3-53.7, total creatinine 1.2-0, fat 9.6-0, and sugar 14.7-0. Standards. Micko,‡ after discussing the widely differing standards proposed by Sudendorf, § Geret,|| Serger.¶ and Lebbin,** suggests a minimum of 15% fat-free organic matter (with 15% total nitrogen) of which * Jour. Ind. Eng. Chem., 5, 1913, p. 989. Loc. cit. & Zeits. Unters. Nahr. Genussm., 23, 1912, p. 577. Kons. Ztg., 13, 1912, p. 378. ** Ibid., 14, 1913, pp. 1, 65. Standard... Liggitt.. Behrend.. 96.60 22.86 1.93 73.74 72.13 1.02 Oxo..... 95.06 25.31 3.10 69.75 65.00 1.51 Steero.. 96.05 28.41 1.20 67.64 62.15 1.83 9.15 Burnham.. 96.87 41.94 1.00 54.93 52.90 0.58 Sunbeam. 95.73 45.23 1.44 50.50 49.26 0.54 7.30 2.36 0.02 Armour.. 96.05 26.48 0.96 69.57 67.44 0.62 6.00 Morris. 96.77 33.00 3.79 63.77 95.81 21.76 4.19 74.05 96.00 21.91 4.58 74.09 71.98 0.41 4.75 2.II 0.05 95.44 26.24 4.57 69.20 65.00 1.55 7.40 3.20 0.91 1.38 6.20 2.19 0.13 0.84 6.50 2.97 0.86 1.07 3.62 0.76 1.67 6.10 2.II 0.05 0.88 0.92 2.79 0.17 1.07 half is from meat extract, furthermore that for every ICO parts of organic matter from meat extract there should be present at least 10 parts of total creatinine, 1.1 parts of purine nitrogen, and 11 parts of phosphoric acid (P2O5). Calculated as percentages of the material as purchased these limits would be as follows: total nitrogen 2.25%, total creatinine 0.75% (nitrogen as creatinine 0.28%), purine nitrogen o.08%, phosphoric acid 0.82%, and meat extract 12.5-15.0%. The author considers that both meat extract and peptones would contain about the same amount of nitrogen (15%) in the dry matter, but that total creatinine, purine bases, and phosphoric acid would be present in considerable amount only in the meat extract. Yeast extract contains even more purine nitrogen and phosphoric acid than meat extract, but the absence of total creatinine. serves for its detection. He further notes that albumoses are much higher in meat extracts than in peptones, while on the other hand ammonia is decidedly lower. Beythien considers that bouillon cubes should contain 15-20% of meat extract (0.6-0.8 gram per 4-gram cube) and a maximum of 65% of salt. Gerlach † places the minimum limit for meat extract at 7.5% (0.3 gram per 4-gram cube) but considers 65% a suitable maximum for salt. Zeits. Unters. Nahr. Genussm., 31, 1916, p. 33. † Chem. Ztg., 40, 1916, p. 587. Miscellaneous Preparations.-Under the head of "Miscellaneous " in the tables are included a variety of preparations containing various mixtures of meat extracts or other meat derivatives with protein substances from other sources, vegetable matter, spices, and other products. Some are foods for invalids while others are merely condiments. The amounts of meat extract can be roughly estimated from the creatinine content. Yeast Extracts.-The absence of creatine and creatinine and the presence of the purine bases (adenine, guanine, hypoxanthine, and xanthine) in yeast extracts have already been noted under meat extracts. Analyses of three yeast extracts by Micko are given in the following table: The author calls attention to the small amount of proteoses (albumoses) and peptones and expresses an opinion that the nitrogen is probably in large part in the form of nucleoproteins. Standards.-The following standards were adopted by the U. S. Joint Committee in 1907. 1. Meat Extract is the product obtained by extracting fresh meat with boiling water, and concentrating the liquid portion by evaporation after the removal of fat, and contains not less than 75% of total solids, of which not over 27% is ash, and not over 12% is sodium chloride (calculated from the total chlorine present), not over 0.6% is fat, and not less than 8% is nitrogen. The nitrogenous compounds contain not less than 40% of meat bases, and not less than 10% of creatine and creatinine. 2. Fluid meat extract is identical with meat extract, except that it is concentrated to a lower degree, and contains not more than 75, and not less than 50% of total solids. *Zeits. Unters. Nahr. Genussm., 5, 1902, p. 193. 3. Bone extract is the product obtained by extracting fresh trimmed bones with boiling water and concentrating the liquid portion by evaporation after removal of fat, and contains not less than 75% of total solids. 4. Fluid bone extract is identical with bone extract, except that it is concentrated to a lower degree and contains not more than 75 and not less than 50% of total solids. 5. Meat juice is the fluid portion of muscle fiber, obtained by pressure or otherwise, and may be concentrated by evaporation at a temperature below the coagulating point of the soluble proteins. The solids contain not more than 15% of ash, not more than 2.5% of sodium chloride (calculated from the total chlorine present), not more than 4 nor less than 2% of phosphoric acid (P2O5), and not less than 12% of nitrogen. The nitrogenous bodies contain not less than 35% of coagulable proteins, and not more than 40% of meat bases. 6. Peptones are products prepared by the digestion of protein material by means of enzymes or otherwise, and contain not less than 90% of proteoses and peptones. 7. Gelatin (edible gelatin) is a purified, dried, inodorous product of the hydrolysis, by treatment with boiling water, of certain tissues, as skin, ligaments, and bones, from sound animals, and contains not more than 2% of ash and not less than 15% of nitrogen. ANALYSIS OF MEAT EXTRACTS, ETC. Determination of Water.-Dry from 2-20 grams of the material, according to the water content, in a flat-bottom dish in a boiling water oven to constant weight. It is well to dissolve pasty preparations in water and to use a sufficient amount of asbestos or sand to absorb the material. If fat is to be determined on the same portion employ a tin, or lead dish or Hoffmeister shell; if ash, a platinum or porcelain dish, omitting sand or asbestos. Determination of Ash.-Proceed as in the case of meats (p. 230). Determination of Fat.-Dry as described for the determination of water with asbestos or sand and extract with anhydrous ether in a continuous extractor. Evaporate off the ether, dry the residue, and weigh as in the case of milk (page 121). Determination of Total and Ammoniacal Nitrogen.-Proceed as directed under meat (p. 225). Determination of Insoluble Protein.-Weigh a quantity of the material corresponding to about 10 grams of dry matter into a 500-cc. graduated |