182 liAroKT OF THE ChKMICAL DiiPARTMENT OF THE 



Table IV.— Coyiihiued. 



In '00 lbs. total nitrogen. 



From the above results we see that the number of bacteria in 

 all the bottles remained very low. In all cases the decompo- 

 sition has gone on more slowly in the presence of formalin than 

 with chloroform, as is clearly shown by the following tabulated 

 summary of results. 



Table IV A. — Average of Four Quarters. 



Total RoluV)le nitrogen. 



Age. With formalin. 



Days, Per ct. 



14 32.15 



42 39.07 



77 46.00 



152 45.62 



In the article by Jensen previously referred to, he notes the 

 same relation in the action of these two substances and he is 

 inclined to hold the view that 0.1 per ct. formalin completely 

 inhibits the action of galactase but allows bacterial enzymes 

 to work. If this view is correct, we must consider that over 70 

 per ct. of the decomposition here produced in the presence of 

 chloroform is caused by enzymes other than galactase. 



It seems hardly possible that sufficient bacterial enzyme could 

 have been formed in the cases of No. Ill to account for the 

 changes observed in the presence of formalin. The milk in this 

 quarter of the udder was unusually free fiom bacteria, having 



