744 



Effect on the chemical composition of milk ash of feeding pre- 

 cipitated phosphate of lime, E. Hess and Schafifer [JmikIic. Jahrb., 

 d. ASrIiirciz.. 1s<j], p. ;^; o/av. /// Clum. Ztt/., t(j>.]>. I'j, and Chem. Ceniralhl.^ 

 1892^ part 1, p. 570). — Pi(Mi[>it;it('(l basic phosphate of lime. containiii;i 

 38.45 per ceut of phosphoric acid au<l 34,lL' per cent of caleiuiu oxide 

 was added to meadow j;rass, bran, and j^roimd rje, the ration of eows 

 whose milk ash coiitaiiuMl normally about 2(1 ]>er ocut of i>hosj)h((ric 

 acid. Fil'ty «;rams of the phosphate were fed i)er head per day. The 

 phosphoric acid in the milk ash increased 3 tti 4 per cent during this 

 feedinji, and in one case reached 31.8 per cent. (It is not stated whether 

 there was likewise an increase in the percentai;e of milk ash.) By 

 feedin*;" the phosphate to cows atlected with a disease of the udder 

 known in Switzerland as (ialt, in which the milk secreted contains an 

 abnormally low ]»ereentaji:e of phosphates, it was found possible to 

 gradually l)rin.u' the percentage of phosjthoric acid in the milk ash up 

 to the normal, although no cure of the disease had been etlected in the 

 meant inx'. 



Effect on the constitution of the milk fat of adding sugar to the 

 food. A. Mayer i Milch ////.. i.V'V, y7^ /.'', ■'>ii}. — This trial was made with 

 one tnw . TliclMsal rati<»n fed consisted of 7(>i>oundsof dill'usion lesidue, 

 1 1 i)oiinds of rye straw, and S8 pounds of linseed cake per day. Tliis was 

 fed in tin* lirst i»erio«l (November 17 to I'd); 4.4 i>ounds of cane sugar 

 l)er day was. added in the se«dnd period (November IMJ to December 0); 

 and the basal ration was fed again in the thiid jieriod (l)ecend)er 7 to 

 17). The chaiiu'ter of the butter produced in each period is shown in 

 the following table: 



Jliiltrr prothicrd irilh ntid irilhoiit siipar. 



Perioil 1, basjil ration . . 



Pt-rioil ".'. Imsiil rat inn anil siiirar 



Pi'iiwl ;!. basal ration 



Melting 

 point. 



(y Nov. 24. 

 I Nov. 2C. 

 \ I»e<-. 4. 

 I Her. 6. 

 S Dec. 15 

 < Ih-c. 17 



Degree* C. 

 41.7 

 42. 4 

 •«». 1 

 311.0 

 40.8 

 41.1 



Solidify- 

 ing point. 



Deareet C. 

 24.7 

 i-l. 4 

 20.9 

 21.7 

 22. 6 

 22.9 



Vnlntile 

 fatty 

 acicl.s. 



24.2 

 2.V0 

 2«. 9 

 29.2 

 27.9 

 28.1 



The melting i»i)iiit and i»oint of soliililication wcie both lowest during 

 the second ]U'riod, when sugar was fed. The volatile fatty acids also 

 increased during this i>eriod. It is belie\ed the elVects of the sugar 

 wouhl have been miuc jilainly visible hatl the i>eriods been separat»'d by 

 transition periotls. 



The reaction of cows' milk and human milk, and its relation 

 to the reaction of casein and the phosphates, G. Courant i. !/</(. 

 /. d. gcs. I'hi/sitd., :')(), pp. 109-l(i5 ; ahs. in Jicr. d. rlicm. Got., ^^/, ref. p. 

 UVT)). — Both hunnin milk and cow.s' milk show an alkaline reaction with 

 lacmoid and an acid reaction with phenol phthalein, but both the acidity 



