New Yokk Agricoltural EiPKKiMENT Station. 177 



d€sired percentages by volume. Water was then added to bring 

 the total up to 900 cc. 



The butter-fat used, after being heated above 185° F. (85° C.) 

 for 10 minutes to kill the enzymes present, was filtered to remove 

 the coagulated casein and was then decanted to free from water 

 and salt. 



The chloroform assisted in emulsifying the fat and it was only 

 in those bottles containing the smaller percentages of chloroform 

 that difiSculty was experienced in getting satisfactory samples 

 for chemical analysis. In order to minimize this difficulty, the 

 bottles were warmed at 99° F. (37° C.) for a few hours before 

 sampling in order to melt the fat. During the rest of the time 

 they were kept at 60° F. (15.5° C). 



Table II. — Effect of Varying Amounts of Fat upox the Ajitiseptio 



Value of CHLOEoroEii. 



In 100 lbs. total nitrogen. 



Proportions of Nltn sen m Number 



»— -^ Total soluble aHiuinoses Nitrogen of germa 



Chloroform. Fat. Age. nitrogen. and peptones. In amides. per ec. 



Per ct. Per et. Days. if)s. Lbs. Lbs. 



Fresh: 17,124 



20 10 14 19.31 10.52 8.79 • 



20 20 14 22.35 10.07 12.28 



10 10 14 21.92 12.86 9.06 



10 20 14 19.47 9.38 10.09 • 



5 10 14 24.45 15.09 9.36 . 



5 20 14 23.58 12.23 11.. 35 



2.5 10 14 28.14 16.21 11.93 . 



2.5 20 14 28.82 15.65 13.17 



20 10 56 35.47 21.. 56 13.91 165 



20 20 56 34.85 20.04 14.78 1G3 



10 10 56 .38.06 23.20 14.86 167 



10 20 56 38.23 21.26 16.97 



5 10 56 39.24 23.03 16.21 113 



5 20 56 39.48- 22.36 17.12 82 



2.5 10 56 38.26 24.44 13.82 209^ 



20 10 112 34.60 18.28 16.38 298 



20 20 112 36.74 20.24 16.50 



10 10 112 37.08 18.62 18.46 2Gi» 



10 20 112 41.78 21.40 20.38 142 



5 10 112 40.82 19.35 21.48 196 



5 20 112 43.05 23.95 19.10 107 



2.5 10 112 86.48 18.53 17.95 274 



2.5 20 112 38.81 19.09 19.72 34 

 12 



