108 Report OF THE CHEMIST OF THE 
cheddar cheese was ground with sand, in 4 it was chopped about 
as fine as would be made by ordinary chewing, and in 5 it was 
cut into cubes about one-quarter of an inch in size. In other 
respects, the materials were prepared for tieesiies as described in 
(4) preceding. 
Taste XIV.—SuHowinc INFLUENCE OF MECHANICAL DIVISION OF 
CHEESE ON DIGESTION. 
PERCENTAGE OF NITROGEN IN MATERIAL 
Total Hydro- IN ForM oF WATER-SOLUBLE NITROGEN. 
nitrogen |chloric acid 
MATERIAL. in each used in | 
bottle. | digeston. | 7,4 | ing | In24 | In4g | nw 
hours. | hours. | hours. | hours. | hours. 
Grams. Per ct. Per ct.| Per ct. | Per ct. | Per ct. | Per ct. 
a Popage cheese” ground 
See alets Crcvekate. 2 aus fei 0.772 0.4 | 78.11 | 91.20 | 92.49 | 90.81 90.42 
28 Gotraxe cheese, not | 
fagauevol” PS oY eo aac 0.772 0.4 | 68.27 | 75.39 | 89.90 | 88.86 97.53 
3. pee cheese, ground ; 
HORS Geet oc ee 0.772 0.4 | 68.08 | 72.80 | 80.32 | 76.04 83.28 
4. Cheddar cheese, chop- 
tineiee Sern ems a 0.772 0.4 | 34.07 | 55.54 | 65.16 | 78.50 81.87 
5: @keddan cheese in one- 
fourth inch cubes.. 0.772 0.4 | 18.27 | 29.92 | 50.78 | 64.52 69.17 
— 
The difference of digestion between the finely ground cottage 
cheese and that left in the ordinary condition is not large and 
after 24 hours nearly disappears. In the case of the cheddar 
cheese the difference is very striking. In the case of the cheese 
ground fine, about twice as much is digested in 4 hours as in 
case of that chopped fine and about three and one-half times as 
much as in case of that cut in one-quarter inch cubes. The cot- 
tage cheese that was in its ordinary condition digested more rap- 
idly than the cheddar cheese ground fine. 
(7) Influence of increasing amounts of acid upon digestion of 
cheese.- In normal gastric digestion in animals, the acid used is 
secreted graduaily and not all poured into the stomach at the 
start. Jn order that the condition of our work might in this 
respect more nearly appreximate normal digestion, we prepared 
for digestion, as described in (6) preceding, some samples of cot- 
tage and cheddar cheese, ground with sand, and added to the 
digesting mass hydrochloric acid at intervals, as follows: At 
start, 0.4 per ct. of acid; in 2 hours, 0.1 per ct.; in 4 hours, 0.1 
per ct.; in 8 hours, 0.1 per ct.; in 24 nei 0.1 per oe in 48 hours, 
0.1 per ct.; making in all an addition of 0.9 per ct. of hydroehloric 
acid. 
