214 



Report of the Chemical Department of the 



DETAILS OF CHEMICAL ANALYSES. 



The methods of analysis employed are those fully described 

 in Bulletin No. 215 of this Station. Even with the exercise of 

 extreme precaution, it is difficult always to secure from the same 

 cheese samples that will give uniform analytical results, since 

 diflferent portions of a cheese may vary in composition. Such 

 inconsistencies as appear in different analyses of the same cheese 

 are to be attributed largely to variations of different samples. 

 At the same time, it should be remembered that our methods 

 of separation are far from perfect. In some cases, we give the 

 results secured for amido compounds with both reagents, phos- 

 photungstic acid and tannic acid. In peptic digestions, we re- 

 gard the determination of amides by phosphotungstic acid as 

 being much nearer the actual truth. 

 Experiment 44. 



Experiment 45. 



Fresh 



I Week. 



1 Month 



2 " . 

 6 " - 



9 " - 

 12 " . 



41.65 

 42 00 

 42.25 

 3925 

 4150 

 40.50 

 40 00 



10.6 

 10.4 

 96 

 12.4 

 no 

 12.0 

 12.0 



3.12 



3 13 

 3.12 



3 15 

 324 

 3-32 



3-57 



27.88 

 27.16 

 22 24 

 16.29 

 18.06 

 19.64 

 980 



4.65 



3.83 



7-57 



11.30 



17-53 

 16.15 

 18.50 



3 37 

 383 

 4.68 

 10 67 

 14 14 

 1374 

 14.38 



241 

 4.12 



1.28 



o 



2.89 



0.63 



3-39 



7-53 



490 



