The total nitrogen content of the trade products excepting Carnine, is greater than the amount of nitrogen present in meat juices proper, but the relative amount of nitrogen present as coagulable protein--the valuable part of meat juice--is much greater in the latter. In fact, the amount of coagulable protein present in Valentine’s Meat Juice may be considered _nil_, which indicates that an unduly high temperature is used in its preparation. In this connection it should also be noted that even a moderate elevation of temperature influences the chemical composition of meat juices. For example, the coagulable matter present in Nos. 3, 4 and 5, is approximately one-half that present in Nos. 1 and 2, which appears to indicate that the best product can be made without the use of any heat whatever. Several of the trade products, namely Nos. 7, 8 and 9, contain about as much coagulable material as meat juice made by heating beef to 60 C. According to the formula appearing in a circular of the Bovinine Company, a part of the coagulable matter is present in the form of egg albumin, but the company claims egg albumin is not used at present. In the case of Carnine, the coagulable matter appears to be introduced by the use of blood itself. The exact nature of the coagulable protein matter in Wyeth’s Beef Juice has not been ascertained. It is well known to manufacturers and physiologic chemists that it is practically impossible to manufacture a genuine meat juice possessing a reasonable amount of coagulable proteins, which is stable without a preservative. Meat juices, in addition to the coagulable protein material, contain other protein bodies such as albumoses and peptones. These bodies are largely formed from the original protein bodies present in the meat juice during the process of manufacture. They are highly nutritious and largely and readily absorbed from the alimentary canal, but the amount of these bodies present in the trade products is relatively small excepting in Bovinine, which is not a meat juice, particularly when the high prices are considered. A considerable proportion of the nitrogenous matter contained in Valentine’s and Wyeth’s products is present in the form of amino bodies frequently included in the general term, “extractives.” These bodies may be oxidized in the body and thus supply heat in a manner similar to alcohol, but it should be remembered that there still appears to be a wide difference of opinion among various observers on this point. Some appear to be of the opinion that the amino bodies are devoid of food value in that these bodies appear in the urine practically unchanged. It would, therefore, appear that the value of the amino bodies is largely of a stimulant character.