872 EXPERIMENT STATION RECORD. 



Origin of oxydases and reductases in cow's milk, O. Jensen (Rev. G6n. 

 I. (lit.. 6 [I'JdG). .Vox. .>. pp. S'l-'/O: 3. pp. 5G-()2; -'/. pp. 8.5-D0).—The conclusions 

 ilrawn by the autbor from bis studies are as follows: 



Tbe peroxydase in cow's milk is derived solely from tbe animal and i)r()i)al)ly 

 in great part from tbe food. 



Tbe catalase is derived to a small extent from tbe leucocytes (tbe catalase of 

 fresh milk) and to a large extent from bacteria. 



The hydrogenase and tbe reductase are wholly of i)acterial origin. 



The aldehyde catalase (the reductase of fresh milk) is derived entirely from 

 the milk globules. 



The oxidation index of milk, E. Comanducci (Gaz. Chun. ItuL. 36 (1906), 

 II, No. ')-(J, pp. 813-Sl.')}. — Tbe number of cubic centimeters of tenth-normal 

 potassium permanganate required in tbe presence of sulphuric acid to oxidize 

 1 cc. of milk was found to vary with the different kinds of milk. Cow's milk 

 gave figures varying from .50 to 52, goat's milk from 44 to 4(5. and sheep's milk 

 from 4."> to 4.S. 



Investigations on Storch's reaction, M. Siegfeld and (4. Samson (Molk. Ztg., 

 21 (lOin). y<>. .'). pp. 103. 10.',. (Ujiii. l). — Mllk which had been heated at 80 to 

 100° C. showed no coloration upon tbe addition of 2 drops of hydrogen per- 

 oxid and 2 drops of a 2 per cent solution of paraphenylendiamin. When, how- 

 ever. 2 drops of formalin (1:1) had been added to 100 cc. of the milk before 

 heating, the reaction was similar to that for raw milk. This difference was 

 marked for K) days. Olijections which have recently been raised to the value 

 of Storch's reaction are consequently considered groundless. Tbe reaction was 

 less marked when larger quantities of formalin had been added to the milk, 

 and tbe strongest reaction was obtained when 5 drops of a 1 : 10 per cent solu- 

 tion had been used. It was inunaterial whether this addition was made before 

 or after heating. Other experiments with different amounts of formalin and 

 varying quantities of tbe reagents are also reported. 



Sterilization of milk with hydrogen peroxid, E. Rousseau (Indus, halt. 

 \Paris], 32 (1901). A'o.v. 3. pp. 41-43; 6. pp. S9-91).—A review of the literature 

 leads the author to conclude that Budde's method of sterilizing milk with 

 hydrogen peroxid does not in general give the positive and certain results se- 

 cured by ])asteurization. 



Note on the occurrence of diphtheria bacilli in milk, \V. E. Marshall (Jour. 

 Hyg. [C(unhri(h/r^. 7 (1907). Xo. 1. pp. 32-34). — Tbe author notes the isola- 

 tion from milk of the diphtheria bacillus in a virulent form. 



Preliminary report on the water content, melting point, and keeping 

 quality of butter, J. Michels and F. S. Siiivee (tSouth Corolina Sta. Bui. 125, 

 pp, Ij^y — The authors undertook to investigate the influence of the water con- 

 tent of butter upon its keeping quality, but were unable to secure samples with 

 markedly different amounts of moisture by the method given in Bulletin 76 of 

 the Iowa Station (E. S. It., 15. p. 1114). The work as carried out was there- 

 fore restricted to a study of some of the factors which have been considered 

 as affecting the water content of butter, some attention, however, being given 

 to the melting point and keeping quality. The results obtained are summarized 

 as follows : 



"Butter churned moderately soft and then ovcrcburncd in the wash water 

 to particles the size of hens' eggs averaged only a trifle higher in water content 

 than normally churned butter. 



"The melting point of butter fat aiipe.-irs to have no influence on tbe water 

 content of butter. 



" The water content of butter made from very rich cream and medium rich 

 cream is the same. 



