New York Agricultural Experiment Station. 177 



(3) Lysine. — This substance was easily separated as picrate 

 and analyzed as follows: 



Calculated for lysine picrate Found. 



(QH,, N, 0;QH3N3 0,) 

 N 18.66 18.78 



H 4-53 4-38 



C 38.40 38.51 



We were unable to separate guanidine from the mother- 

 liquor of the lysine precipitate and we believe that it was not 

 present. We were unable, also to detect any of the other possible 

 cleavage products of arginine. The solution containing lysine 

 had no such odor as the corresponding solution obtained from the 

 normal cheese and was, indeed, conspicuously free from the 

 putrescine odor that was so characteristic of the lysine solutions 

 obtained from normal cheese ripened at about 60° F. (15.5° C.) 



ANALYSIS OF CHEESES. 



At intervals determinations were made of the moisture, total 

 nitrogen, water-soluble nitrogen and nitrogen in the form of 

 unsaturated paracasin lactate, of amido compounds and of 

 ammonia. The results are given in the subjoined table: 



Table II — Results of Analysis of Cheeses. 



