Losses in boiling vegetables and the composition and digestibility of potatoes and eggs / by H. Snyder, Almah J. Frisby, and A.P. Bryant.

  • Snyder, Harry, 1867-1927.
Date:
1897
Catalogue details

Licence: Public Domain Mark

Credit: Losses in boiling vegetables and the composition and digestibility of potatoes and eggs / by H. Snyder, Almah J. Frisby, and A.P. Bryant. Source: Wellcome Collection.

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    Jt will be noticed especially that in cabbage there is, relatively, much more albuminoid material than in either potatoes or carrots, the albuminoid nitrogen amounting to G1 per cent of the total nitrogen. COOKING TESTS. The plan of the experiments was the same as that followed in the experiments with potatoes and carrots. In each trial half of a solid fair-sized cabbage was used. The cabbage was boiled in a metal kettle over a gas flame at about the same rate as on an ordinary cook stove. The following table shows the results obtained by the different methods of cooking: Loss of matter in cooking cabbage. Method of cooking. Weight of cabbage used. | Loss of matter in fresh cabbage. Percentage loss of each stituent. con- Dry matter. Albuminoid nitrogen. Total nitrogen. Fat and carbo¬ hydrates. GO Dry matter. Albuminoid nitrogen. ! Total nitrogen. Fat and carbo¬ hydrates. I rd CO Grams. P. ct. P. ct. P. ct. P. ct. P. ct. P. ct. P. ct. P. ct. P. ct. P. ct. Distilled water, cold at start. 471.7 2.48 0. 003 0. 062 1.76 0.33 33.2 2.7 34. 4 31.1 47.1 Do. 390.1 2. 69 .009 .055 2.01 . 34 36. 0 8.2 30.6 35.6 48.6 Average. 2. 58 .006 .058 1. 88 .34 34.6 5.5 32.5 33.3 47.8 Alkaline water, cold at start. 326.6 3.17 .009 .081 2. 39 .27 42.4 8.2 45. 0 42.3 38. 6 Do. 317.5 3.08 .013 .065 2. 37 .30 41.2 11.8 36. 1 42.0 42.8 Average. 3.12 .011 .073 2.38 .29 41.8 10.0 40.6 42.1 40.7 Limewater, cold at start. 331.1 3.17 .005 .087 2. 23 .40 42.4 4.6 48. 3 39.5 57.1 Do. 240.4 3.05 .078 2.20 .36 40.8 43.3 38.9 51.4 Average. .005 .083 2. 22 .38 41.6 4. 6 45.8 39.2 54.2 Average of 6 tests in cold water.. 39.3 6.7 39. 6 38.2 47.6 Distilled water, liot at start.. 435. 5 2.17 .005 .060 1.56 .23 29.0 4.6 33.3 27.6, 32.9 Do. 367.4 2. 22 .008 .054 1. 65 .23 29.7 7.3 30.0 29.2* 32.9 Average. 2.20 .007 .057 1. 60 .23 29.4 6. 0 31.7 28.4 32.9 Alkaline water, hot at start.. 317.5 2. 70 .008 .057 2.13 .21 36. 1 7.3 31.7 37.7 30,0 Do. 263.1 2. 79 .013 .076 2.04 .27 37.3 11.8 42.2 36.1 38.6 Average. 2. 75 .011 .067 2. 09 .24 36.7 9.6 37. 0 36.9 34.3 Limewater, hot at start. 330.7 3.05 .006 .071 2. 21 .40 40.8 5.5 39.4 39.1 57.1 Do. 689.5 2. 82 . 068 2. 04 .35 37. 7 37. 8 36.1 50.0 Average. 2. 94 .006 .070 2.12 .38 39.2 5. 5 38.6 37.6 53.5 Average of G tests in hot water. 35.1 7.0 35.8 34.3 40.2 Even under the most favorable conditions the loss during the cook¬ ing of cabbage is very great, being 30 per cent of the total dry matter when distilled water is used and as high as 40 per cent when lime- water is used. In the latter case over one half of the mineral matter and over one-third each of the carbohydrates and nitrogenous matter are dissolved out during the process of cooking. The albuminoid matter