112 EXPERIMENT STATION RECORD. 



Simple, accurate methods of milk analysis, J. L. Mayeb (Druggists Circ, 

 55 {1911), No. 4, PP- 183-187). — In this article the author points out various 

 methods for the analysis of milk, so simplified that they may be conducted in 

 the ordinary drug store. 



Composition of casein of woman's and cow's milk, E. Abderhalden and 

 L, Langstein (Ztschr. Physiol. Chem., 66 (1910), No. 1-2, pp. 8-12; abs. in 

 Chem. AM., // (1910), No. 23, p. S2Ji9). — Casein from human milk on hydrolysis 

 yielded the following figures when calculated on an ash-free basis: Phenyl- 

 alanin 2.8, tyrosin 4.58, prolin 2.85, asparaginic acid 1.0, glutaminic acid 10.95, 

 valin 1.3, leucin 8.8, and alanin 1.2 per cent. When these figures are compared 

 with those obtained by hydrolyzing cow's casein it is noted that the figures for 

 tyrosin and glutaminic acid are about the same, and that there is also a close 

 similarity in regard to the rest of the substances. Glycocoll was never present. 



The fermentation of citric acid in milk, A. W. Boswobth and M. J. Pbucha 

 (Jour. Biol. Chem., 8 (1910), No. 6, pp. ^79-//82 ) .—Previously noted from 

 another source (E. S. R., 24, p. 277). 



A practical procedure for detecting the degree of decomposition of milk, 

 H. Bertin-Sans and E. Gaujoux (Rev. Hyg. et Pol. Sanit., 31 (1909), No. 9, pp. 

 866-874; abs. in Hyg. Rundschau, 20 (1910), No. 24, pp. 1354, 1355).— The 

 following method has been found superior to others: Twenty-five cc. of the 

 milk is placed in a cylinder, and 6 drops of a 1 : 4,000 solution of pure methy- 

 lene blue added. After shaking the mixture to and fro, it is stoppered with a 

 cotton plug, brought into the water bath, and kept at a temperature of 40° C. 

 If the color disappears before 15 minutes have elapsed the milk should be 

 condemned. 



Investigations in regard to catalase, W. D. Kooper (Milchw. Zentbl., 7 

 (1911), No: 6, pp. 264-271, fig. 1). — ^As long as catalase tests are not conducted 

 under the same conditions and with the same kind of apparatus, so long, 

 according to the author, the results obtained for it will vary. The apparatuses 

 considered in this article are the Lobeck, Funke, Henckel, and Koning. In all 

 of these the standard is the amount of gas in cubic centimeters which is evolved 

 in 2 hours from 5 cc. of a 1 per cent hydrogen peroxid solution by 15 cc. of 

 milk at from 25 to 30° C. 



The average figures obtained with the various forms of apparatus when 

 compared were found to have the following relationship for fresh whole milk: 

 Koning: Funke: Henckel: Lobeck=l : 1.37 : 1.44 : 1.66. This does not hold 

 good for buttermilk, sour milk, etc. The breed of animal from which the milk 

 is obtained also affects the catalase figure. Milk which was obtained under 

 sterile conditions and disinfected with chloroform was found to yield a low 

 catalase figure, and according to this the greater portion of the catalase must 

 be of bacterial origin. Another source of catalase is the dirt contained in 

 milk. During butter making catalase remains behind in the buttermilk and 

 is, therefore, not a direct constituent of the fat. 



The catalase of cow's milk, A. Faitelowitz (Ztschr. Untersuch. Nahr. u. 

 Gemissmth, 21 (1911), No. 5, p. 294). — Some comments on the work noted above. 



Ammonium salts of fatty acids (oleic, palmitic, stearic), and separation of 

 oleic acid from saturated fatty acids (palmitic and stearic), P. Falciola 

 (Gaz. Chim. Ital., 40 (1910), II, No. 3-4, pp. 217-229; abs. in Jour. Soc. Chem. 

 Indus., 29 (1910), No. 24, p. 1462). — The author prepared ammonium stearate 

 by adding an excess of concentrated ammoniacal solution to a hot alcoholic 

 solution of stearic acid and allowing it to cool. The normal salts thus 

 formed were found to be very unstable, lost ammonia slowly at ordinary tem- 

 perature, and by the action of water were converted into an acid salt. 



