468 EGGS. 



diminishes the secretion of m ilk by affecting the secretory function (Stumpf). 

 Amongst abnormal COnstit ents are hemoglobin, bile-pigments, ruucin, 

 blood-corpuscles, pus, fibriu. Numerous fungi and other low organisms develop 

 in evacuated milk, and the rare blue milk is due to the development of Bacterium 

 cyanogeneum (Fuchs, Neelsen). The blue colour is due to aniline blue derived 

 from casein (Erdmann). The milk-serum is blue, not the fungus. Blue milk is 

 unhealthy, and causes diarrhoea (Mosler). Red and yellow milk are produced by 

 a similar action of chromogenic fungi (p. 373). The former is produced by 

 Micrococcus prodigiosus, which is colourless. The colour seems to be due to 

 fuchsin. The yellow colour is produced by Bacterium ftynxantlmm (Ehrenberg), 

 and the colour is also due to an aniline substance (Schroter). 



Preparations Of Milk. (1.) Condensed mill: SO grms. cane-sugar are added 

 to 1 litre of milk; the whole is evaporated to ^; and while hot sealed up in tin 

 cans (Lignac). For children one teaspoonful is dissolved in a pint of cold water, 

 and then boiled. 



(2. ) Koumiss is prepared by the Tartars from mare's milk. Koumiss and sour 

 milk are added to milk, the whole is violently stirred, and it undergoes the 

 alcoholic fermentation, whereby the milk-sugar is first changed into galactose, 

 and then into alcohol; so that koumiss contains 2-3 per cent, of alcohol; while the 

 casein is at first precipitated, but is afterwards partly redissolved and changed 

 into acid-albumin and peptone (Dochmann). 



(3.) Cheese is prepared by coagulating milk with rennet, allowing the whey 

 to separate, and adding salt to the curd. When kept for a long time cheese 

 ' ' ripens, " the casein again becomes soluble in water, probably from the formation 

 of soda albuminate; in many cases it becomes semi-fluid when it takes the 

 characters of peptones. When further decomposition occurs, leucin and tyrosin 

 are formed. The fats increase at the expense of the casein, and they again undergo 

 further change, the volatile fatty acids giving the characteristic odour. The 

 formation of peptone, leucin, tyrosin, and the decomposition of fat recalls the 

 digestive processes. 



232. Eggs. 



Eggs must also be regarded as a complete food, as the organism 

 of the young chick is developed from them. The yelk contains a 

 characteristic proteid body, Vitellin ( 249), and an albuminate in the 

 envelopes of the yellow yelk spheres Nudein, from the white yelk ; 

 fats in the yellow yelk (palmitin, olein), cholesterin, much lecithin; 

 and as its decomposition product, glycerin-phosphoric acid grape- 

 sugar, pigments (lutein), and a body containing iron and related to 

 haemoglobin; lastly, salts qualitatively the same as in blood quanti- 

 tatively as in the Hood-corpuscles gases. 



The chief constituent of the white of egg is egg-albumin ( 249), 

 together with a small amount of palmitin and olein partly 

 saponified with soda; grape-sugar, extractives; lastly salts, quali- 

 tatively resembling those of blood, but quantitatively like those of 

 serum, and a trace of fluorine. 



Kelatively more of the nitrogenous constituents than the fatty 

 constituents of eggs are absorbed (Rubner). 



