178 Keport of the Chemical DEPAKiMEiST of the 



The preceding table does not show any marked influence due 

 to Ibe presence of such varying amounts of fat. 



There are more bacterial spores present than are shown in the 

 results given in Table I. This is probably due to the combined 

 action of a number of factors: (1) The heating of the butter 

 was not high enough to kill the spores introduced from that 

 source; (2) the presence of many small globules of fat in the 

 cultures makes counting difficult and tends to give too high 

 figures; (3) this experiment was started in midsummer, when the 

 air is better supplied with spores, than in midwinter, when the 

 former investigation was begun. 



A comparison of the percentages of change shown in Tables I 

 and II after corresponding intervals shows the transformation 

 to have been more rapid in the case of Table II. This is easily 

 accounted for by the fact that here whole milk was used and the 

 proportion of enzyme to nitrogen was greater than in the former 

 case where the skim-milk was poorer in enzyme on account of the 

 amount lost in the separator slime and in the cream. 



COMPARISON OF EFFEiCT OF ETHER, CHLOROFORM AND A MIXTURE OF 



BOTH UPON EXZYME ACTION. 



Milk was obtained from two cows, care being taken to brush 

 and moisten the flank and udder and to steam the pail, but by 

 mistake the fore-milk was used in the case of one cow. The milk 

 was taken directly to the laboratory and plates made, which 

 later showed a germ content of 2719 per cc. The fat content of 

 the milk was 4.5 to 5 per ct. Duplicate bottles were prepared in 

 three series containing (1) 15 per ct. of ether, (2) 3 per ct. chloro- 

 form and (3) a mixture containing 2.9 per ct. of ether and 2.1 

 per ct. chloroform. The bottles were kept at 99° F. (37° C). 



