The above data show that the meat still contains nearly 15 percent of moisture and that an alkali has been used to render the protein more soluble. This alkali has increased the quantity of mineral matter over that which would naturally be present. Whatever may be the relative value of the prepared protein matter as compared with that in the original meat, it is seen that a large quantity of it, practically as much as was in the original meat, has been preserved in the finished product. Whether or not it is advisable to use a preparation of this kind is a question to be left with the physician. It may be said unhesitatingly that in all cases of health somatose could not possibly present any advantage over fresh meat. On the contrary, for theoretical and practical reasons, it is certain that it is less valuable. =Composition of the Ash of Meat Juice and Meat Broth.=--The principal mineral component of the natural juice of meat broth or meat extract is phosphate of potassium, though there are also small quantities of magnesium and smaller quantities of calcium present. In addition to this there is a certain quantity of common salt present, which is determined, however, largely by the method of preparation. The following analysis shows the composition of the ash of a meat juice to which little or no common salt has been added: Potassium (K), 34.40 percent Sodium (Na), 9.70 „ Calcium (Ca), .36 „ Magnesium (Mg), 2.55 „ Phosphoric acid (P₂O₅), 27.00 „ Other constituents are not determined in this analysis. The phosphate of potassium may therefore be regarded as the principal natural ash constituent of meat extract and meat juice. (Zeitschrift für Biologie, Vol. XII, 1876.) =Adulteration of Meat Extract.=--The principal adulterations of meat extract have already been mentioned. The substances used in preserving it are of the greatest hygienic consequence. These are chiefly salt and glycerol or alcohol. The use of all of these substances is reprehensible. Fortunately they are seldom used. Another adulteration which has been practiced is mixing the meat extract with extracts of yeast. The extract of yeast has valuable dietetic properties and contains the active principles of fermentation. It also resembles, in many respects, physically and chemically, the extract of meat, and can, therefore, be mixed with meat extract, and, being a cheaper article, forms a mixture which can be sold at a greater profit. The presence of yeast extract in meat extract can easily be determined by treating the mixture with a strong solution of sulfate of zinc and filtering. In meat extract the filtrate obtained is always quite clear, but when a yeast extract is present the filtrate is turbid.