Repository: UIHistories Project: Board of Trustees Minutes - 1914 [PAGE 255]

EXTRACTED TEXT FROM PAGE:

1913]

PROCEEDINGS OF THE BOARD OF TRUSTEES.

253

and meat extracts of various kinds. Among other points they have finally disposed of the statement, made some years ago by G. S. Johnson, that creatinin is the more abundant base of the two." Chem. Soc. (Lon.), Annual Report, Vol. 4, p. 238 (1907). The Revue de la Societe Scientifigue d'Hygiene Alimentaire et de l'Alimentation Rationelle de l'Homme, Paris, 1904, published in full a translation of Bulletin No. 141 from the Research Laboratory. Dr. A. C. True, Director of the Office of Experiment Stations, in his different reports has the following to say regarding the researches of this laboratory: "In Illinois, Prof. H. S. Grindley, of the University of Illinois, Urbana, has continued the investigations of the preceding year in regard to losses in cooking meat by frying and boiling. In the former method the loss of material has been found to be appreciable. In the latter, if the broth is used, all the nutritive value has been found to be retained, since nothing was lost in the vapors arising during the process of boiling. The investigations at the University of Illinois have now become well established and have thoroughly commended themselves to the authorities of that institution. It is therefore proposed to extend this work during the coming year, making this institution a center of investigations relating especially to meats., This is a subject on which comparatively little accurate work has been done aside from studies on the chemical composition of the different kinds of meat." "Nutrition investigations have been carried on in cooperation with the Hull House, and the Lewis Institute of Chicago, and the University of Illinois. The lines of work undertaken have been dietary studies, investigations of food and milk supply of Chicago, losses in cooking meat, digestion experiments in which meat formed a considerable part of the diet, and analyses of food materials." "Besides the cooking experiments, Professor Grindley has made up to the present time thirty-seven digestion experiments in which meat forms an important part of the diet. In some of these experiments, indeed, only sufficeint other food materials were used to make the diet palatable. The meat used has been cooked in different ways and has been of different degrees of fatness. .The results have not yet been published. All of these thirty-seven experiments are also nitrogen metabolism experiments, since the nitrogen of income and outgo was determined. "These experiments were carried on with men, and may be called naturaldigestion experiments. In addition to these natural digestion experiments, a large number of artificial experiments have been made, in which the digestibility of different kinds of meat, of different degrees of fatness, and cooked in different ways, has been studied by means of digestion in pepsin solution, and the time required for complete digestion noted. The results of these experiments, like those of the natural-digestion experiments, still await publication. "The number of analyses of food materials, excretory products, and residues from artificial-digestion experiments has been very large. The results of the investigations can hardly fail to be of far-reaching value." "Professor Grindley has continued his valuable work with meats at the University of Illinois the past year. This included the carrying out of twenty digestion and nitrogen metabolism experiments with men, in which meat (beef) formed the chief part of the diet; sixty-five artificial digestion experiments with different kinds of meat to determine the influence of cooking upon the digestibility; forty-seven cooking experiments with meats to determine the losses in cooking and its influence upon flavor, palatability, digestibility, etc. In connection with these experiments, Professor Grindley made the analyses of 174 samples of food materials and excretory products and the determination of 130 heats of combustion. "In addition to his experimental work, Professor Grindley has prepared a bulletin on the cooking of meats, which gives the results of his investigations in this direction. "Professor Grindley's investigations on the losses occurring in the cooking of meats appear to show that boiling causes a greater loss of water than other methods of cooking. Some nitrogen and mineral matters were found in the resulting broth. The amount of fat in the broth depended somewhat upon the amount of fat in the meat, but more especially upon the nature of the meat used.for the experiment. Different cuts of meat produced a noticeable difference in the amount of fat in the broth, the amount varying according to the character of the cut. The amount of loss depended upon the time of cooking, and was inversely proportional to the size of the piece of meat. In pan boiling, the losses appeared to be unimportant. There was a considerable loss of weight, mostly caused by the loss of water. A gain of fat was noted, owing to absorption of the fat used in the process." "The investigations with meat, carried out at the University* of Illinois by Professor H. S. Grindley and his associates, have been continued the past year under most favorable conditions. In addition to the use.of a new and well equipped laboratory, the University has contributed $2,000 toward the nutrition investigations. Furthermore the Experiment Station furnished, without charge, the meat used in this investigation. The animals from which the portions of meat were taken were bred, grown and fed under known conditions, this being carried out under Professor Grindley's direction. The Department of Household Science also rendered valuable assistance." "The investigations carried out the past year consisted of fifty-eight experiments to study the losses and chemical changes resulting from the cooking of meat and the influence of different methods of cooking upon the nutritive value of the meat (beef). These investigations included the complete analysis^of eighty samples of uncooked and cooked meats, and of thirty-six samples of broths. In addition, determinations have been made of proteids of different kinds of broths from cooked meats and in water extracts from uncooked meats."