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A micro-Kjeldahl method for nitrogen in 10-to 100-microgram amounts is based on the diffusion principle developed by Conway. In terms of the time required for manipulations it is more rapid than any other of like precision. The apparatus required is inexpensive and is easily made from readily available materials.Two pieces of accessory apparatus described are a simple microburet and an easily made titration stand. The advantages of an indicator to replace the commonly used methylene blue-methyl red combination are pointed out.

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Although considerable data on the nutritive value of meat have appeared in the recent literature, most of them have been with reference to fresh meats, raw or cooked [Waisman and Elvehjem (1941); McIntire, Schweigert, and Elvehjem (1943) j McIntire, Schweigert, Henderson, and Elvehjem (194.3) ; Schweigert, McIntire, and Elvehjem (1943) ; Cover, McLaren, and Pearson (1944) 1. Information on the composition of dehydrated meats with respect to vitamins and minerals is still relatively meager [Rice and Robinson (1944) 1.As a part of the United States Department of Agriculture's intensive investigations of the development of practical methods for producing dehydrated meat of satisfactory quality, this study was planned to provide information concerning the thiamine, riboflavin, nicotinic acid, iron, and phosphorus content of dehydrated meats, and the changes occurring in these constituents during dehydration and storage.The types of equipment, kinds of meat, preparation for processing, pretreatment and processing, as well as types of packaging and conditions of storage, have been described e1sewhere.l EXPEaIMENTAL PROCEDUREOne series of experiments in this investigation consisted of a detailed study of pork and beef produced by two types of processes which were considered important because of their adaptability f o r commercial usevacuum-rotary and kettle-cabinet methods.Several different lots of meat were used and several processing runs were made for this purpose. Pork was the meat on which the greater emphasis was placed in the over-all investigation in meat dehydration because of the probability that more of that kind of meat will be dehydrated in the United States.Since comparison of processes was the general theme of the research on dehydrated meat, another series of experiments was conducted using one large lot of pork which was subdivided for study of six different methods of dehydration. The processes selected for this purpose were those which had shown good possibilities in preliminary studies. The