110 EXPERIMENT STATION RECORD. 



filtration there was an absorption of both phosphoric acid and calcium, while 

 magnesium passed through the cell wall; consequently the first 60 to 90 cc. 

 of serum were rejected. The specific gravity of serum collected during the 

 first 3 hours was 1.023, and during the next 18 hours it increased to 1.025, after 

 which it remained constant. The acidity corresi^ended to 8.8 cc. of tenth-normal 

 alkali for 100 cc. of serum on the first day, 9 cc. the second day, and on the 

 fifteenth day 14.6 cc. 



The phosphoric acid during the first 3 hours was 0.0753 per cent, but in the 

 next 18 hours it increased to 0.1029 per cent. " On the second day it was 0.1054 

 per cent, and then remained constant until the tenth and eleventh days, when 

 it began gradually to increase, amounting to 0.111 per cent on the fifteenth day. 

 The calcium content was also low during the first 3 hours of filtration, amount- 

 ing to 0.045 per cent, and it increased to 0.0554 per cent during the next 18 

 hours. On the second day it was 0.0581 per cent, and began to increase grad- 

 ually as the acidity increased, amounting to 0.0683 per cent on the fifteenth 

 day. The magnesium remained constant during the first 11 days and then in- 

 creased very slowly up to the fifteenth day. 



" The experiment shows, furthermore, that the filtration of a clean milk 

 with low bacterial count can be continued for about 1 week without any appre- 

 ciable chemical changes taking place in the serum, provided the temperature be 

 kept at 6 to 8°." 



After adding formaldehyde to milk it was found that when filtered it would 

 furnish a milk serum which was constant after the first day's filtration at room 

 temperature. The milk serum was subjected to 68° in order to get a maximum 

 precipitation of phosphates. The changes produced by heating for 30 minutes 

 were trifling. The phosphoric acid content remained the same in both the pas- 

 teurized milk and a sample of raw milk kept as a control. The quantity of 

 lime salts was only a trifle lower in the pasteurized serum, and within the limit 

 of error. The magnesia was the same in both sera. The variation in the quan- 

 tity of lime salts was also found to be far greater between the 2 milk sera than 

 between the raw and pasteurized sera, consequently the objections frequently 

 raised against pasteurized milk as a food for infants on this ground are invalid. 



As regards i)T'otein, it was found that " no albumin was coagulated on heating 

 milk for 30 minutes at 62.8°, the temperature most commonly used in the holder 

 process in commercial pasteurization. At 65.6° the separation of the albumin 

 began, 5.71 per cent having become insoluble. At 68.3° the quantity increased 

 to 12.76 per cent, while at 71.1°, 30.87 per cent of the albumin was coagulated." 



As regards casein, it was found " that milk pasteurized at 55, 60, and 65° 

 will coagulate more rapidly with rennin than does the raw milk. This result 

 was obtained in all cases in a large number of experiments. At 70° the 

 retardation of rennin coagulation began, while at 75° the time was about 

 doubled and the coagulum was highly flocculent." 



The acidity of pasteurized milk is discussed only slightly. 



Elm-seed oil, A. Pawlenko (Chem. Rev. Fett u. Harz Indus., 19 (1912), No. 

 S. pp. 43, U; ahs. in Jour. Soc. Chem. Indus., 31 (1912), No. 7, p. 3^5; Analyst, 

 37 (1912), No. Jf34, pp. 201, 202). — On extracting elm seed with petroleum spirit, 

 26.1 per cent of a greenish-yellow oil or fat was obtained which had the follow- 

 ing characteristics: Specific gi-avity at 20° C, 0.9559; solidification point, 3.5°; 

 melting point, 5.7° ; acid value, 5.57 ; saponification value, 277.3 ; Hehner value, 

 75.45 ; Reichert value, 3.75 : and iodin value, 32.2. The oil contained 56.2 per 

 cent of capric acid and smaller amounts of oleic and butyric acids, and 14.82 per 

 cent of glycerol. The shells, which are very brittle, represented 55 per cent 

 of the whole seed, and contained 2 per cent of a hard, yellow, wax-like fat melt- 

 ing at 59.5°, and having a saponification value of 187. The decorticated seed. 



