W. Taylor and A. D. Husband 115 



Table II. 



Volume Protein Fat Lactose Ash 



n p o/ 0/ O 0/ 



The tollowinji extract from tlie analytical data brings out very clearly 

 the inter-relation.shij] of volume and composition. 



Volume Protein Fat. Lactose Ash 



,. ,. o o O O' 



*^-^- o O O n 



Last dav before starvation ... 460 2-93 3-95 407 0-79 



Second dav of „ ... 50 9-24 1016 2-31 1-37 



after 3.X) 2-52 4Sl 4-23 O'.ll 



It will be seen that with the great fall in volume on the second day 

 of starvation there was a rise in the percentages of all the constituents 

 of the milk, with the exception of the lactose, the percentage of which 

 came down with the volume. 



The percentage of fat, as was e.xpected, showed a marked rise, but 

 the percentage of protein was found to rise markedly also ; and the 

 percentage of ash, although affected to a less extent, distinctly increased 

 with the great and sudden fall in the volume of milk. 



The lactose, a constituent of the milk the percentage of which is 

 normally very constant, showed, on the other hand, a percentage de- 

 crease as definite as the percentage increase in the protein, fat and ash. 



With the renewed consumption of food the daily volume of milk 

 increased, with, at the same time, a close approximation to its previous 

 percentage compo.sition. 



Experiments III and IV. (Analytical Data, Tables III and IV.) 



These experiments were conducted to determine whether the inter- 

 relationship of volume and composition, maintained during Exps. I and 

 II, would still hold good during the physiological increase and decrease 



