loo Fluid ohlaincd J'roiii Udders of Viryln Ilfifira 



The filtrate rcmaiuing after separation of the caseinogen was heated 

 a short time in boihug water. This caused coagulation and the substance 

 which separated in this manner was shown to be protein by the ordinary 

 tests. The nature of the coagulable ])roteins was investigated in the 

 following manner. After separating the caseinogen from another portion 

 of the fluid, the clear filtrate was made exactly neutral by means of 

 NjlO NaOH and was then saturated with inagnesiuiii suljjhate. The 

 protein which was salted out by this ])n)cess was filtered olV and re- 

 dissolved in water. On saturating this solution with magnesium sulphate, 

 the protein was again throw n out. It possessed therefore the character- 

 istics of a globuhn. 



The filtrate from the globulin was next acidified with acetic acid. 

 A further precipitate of protein was obtained, its mode of isolation proving 

 it to be an albumin. As far as it was po.ssible to judge from the tests, 

 the fluid contained rather more globulin than albumin. 



The liquid remaining after removal of caseinogen by acetic acid and 

 albumin and globulin by coagulation still answered to the biuret test 

 and gave an appreciable precipitate with tannic acid. It still contained 

 nitrogenous bodies of a simpler type, amongst which was a proteose, 

 since a further precipitate was obtained on saturating the liquid with 

 ammonium sulphate. The existence of non-protein nitrogen in the fluid 

 was borne out by subsequent analysis. 



The fluid, after removal of proteins, was found to exert a slight 

 reducing action when boiled for some time with Fehling's solution. The 

 osazone, which was only obtained in small amount and with difficulty, 

 had the characteristic appearance of lactosazone under the microscope. 

 A sample of milk, tested similarly, showed ready and copious reduction 

 of Fehling's solution and gave a good yield of lactosazone without diffi- 

 culty. In all the samples of fluid examined, it was only possible to 

 demonstrate the presence of lactose in small amounts. 



A prehminary extraction of the fluid with ether showed it to contain 

 a small amount of fat. Sample 4 was found, by the Paper Coil method, 

 to contain about 0-6 per cent, of a sohd yellow fat. This was saponified 

 by boihug a short time with caustic soda. After acidifying, extracting 

 with ether and allowing the solvent to evaporate, the residue possessed 

 the characteristic odour of butvric acid. It followed that tlie fat in the 

 fluid was the product of mamuuiry synthesis. 



The fluid did not contain any detectable amount of mucin, since 

 this would have shown as gelatinous strands on the addition of acetic 

 acid. The precipitate thus obtained w^as, however, perfectl}- flocculent 



