DAIRY FARMING DAIRYING. 



177 



the author washed cream repeatedly with 4 times its volume of a 33 per 

 cent sugar solution, each time allowing the cream to rise and drawing 

 off the watery layer from below. The washing was repeated 4 or 5 

 times, viz. until the bottom layer was perfectly clear. The fat globules 

 of the cream obtained by this treatment did not dissolve in ether, even 

 after 1 to 2 hours 1 continued shaking; a gelatinous mass separated out 

 on top of the cream ether mixture on standing, but on addition of a few 

 drops of acetic acid or alcohol the fat was dissolved forming a clear 

 yellowish solution. 



Cream was treated in a similar manner by several other methods, viz, 

 by washing in a separators funnel (1) with water warmed to 35° 0.; 

 (2) with a 10 per cent sugar solution ( specific gravity 1.036, the same as 

 that of milk serum); (3) with water at ordinary temperature; (4) in a 

 centrifuge with water of different temperatures or with sugar solutions. 

 The washing was repeated 4 or 5 times, and the washed cream thus 

 obtained furnished the material for isolation and study of the gelatinous 

 albuminoid matter accompanying the fat globules. 



The method of preparation of this albuminoid was as follows: The 

 washed cream was shaken with an equal quantity of alcohol, and a 

 double quantity of ether was then added. On standing, a clear fat 

 solution formed and below it a fairly clear alcoholic liquid containing 

 a gelatinous mass which was easily separated by filtration. The pre- 

 cipitate was washed on the filter with alcohol and afterwards with 

 ether. It dries at ordinary air temperature to a floculent, light, and 

 very hygroscopic powder of a grayish-wliite color. It is insoluble in 

 water, alcohol, aud ether, and shows characteristic reactions different 

 from those of albumen, fibrin, casein, or globulin. The following table 

 gives the results obtained by the author as to the solubility of this and 

 other albumiuoids in various reagents: 



Reactions of albuminoids. 



Boiling with hydrochloric acid. 



18 per cent acid. 



Solubility. Color of solution. 



Serum globulin (horses' blood) . 



Serum albumen (horses' blood). 



Fibrin (swine blood) 



Egg albumen 



Lact albumen (cows' milk) 



Casein (cows' milk) 



Easily solu- 

 ble.' 



Difficultly 



soluble. 

 Easily solu- 

 ble.' 

 Difficultly 



soluble. 

 do 



Dark violet-red, 

 green fluores- 

 cence. 



Dark brown-yel- 

 low. 



Almost colorless 



(yellowish). 

 .....do 



Concentrated acid. 



Solubility. Color of solution. 



Albuminoid of fat globules (cows' 

 milk). 



Easily solu- 

 ble. 



Very diffi- 

 cultly sol- 

 uble. 



Faintly violet-red. 

 do 



Easilv solu- 

 ble. 



.do 

 .do 



.do 

 .do 

 .do 



V iolet-reddis h 

 brown. 



Very diffi- 

 cultly sol- 

 uble.' 



Dark violet-red, 

 green fluores- 

 cein''. 



Brown-yellow. 



Yellowish. 



Violet-red. 



Violet -reddish 

 brown. 



Yellowish. 



Light yellowish. 



