New Yokk Agkicultueal Expektment Station. 337 



Table XVI. — Solvent Action op Neutral Chlorides on the Brine-Soluble 



Compound in Cheese. 



(2) Sammis and Hart^ undertook to study the solvent effect of 

 these salts on the same material, but reached results not concordant 

 with one another and not in agreement with ours. While we used 

 solutions of such strength as to show the relation existing between 

 the solvent action of the salt solution and its molecular concentra- 

 tion, they used solutions containing a uniform percentage by weight 

 of different salts and extracted in every case with the same volume 

 of solution. By using solutions of different salts having the same 

 percentage composition by weight, but with a different molecular 

 concentration, one would, under the circumstances, expect to obtain 

 only discordant results, because the solvent effect of the solution is 

 apparently a result of the mass action of the salt in solution (p. 324). 

 If Sammis and Hart had in their work continued extraction until 

 no more solvent effect was appreciable, their results would have been 

 in satisfactory agreement with ours. This is strikingly shown in 

 the above table in the case of the 0.2 normal solutions; by continued 

 extraction, the total amounts extracted are found to be essentially 

 the same as in case of the more concentrated solutions. 



IDENTITY OF THE BRINE-SOLUBLE COMPOUND OF CHEESE WITH MONO- 

 CALCIUM PARACASEINATE. 



We have shown (p. 332) that paracasein combines with calcium to 

 form a compound insoluble in water but soluble in 5 per ct. solution 

 of sodium chloride (sodium replacing calcium). In this compound, 

 we have shown, 1 gram of paracasein is in combination with 



Uour. Biol Chem., 6: 181, 1909. 



