445 
all had been mixed and brougbt to the right temperature, again 
z,/ 
2 
/, ec. of diluted rennet was added. *) 
I found the following lengthenings of curdling-time : 
a. The alcohoigroup made 
mac 
tive. 
Acetyleitric acid a | fs = ger ae pe. 
compared with 
Aconitic acid ere Belen egy Net OS? 
Tricarballylic acid “Pct eee eae See 
Isoallylentetracarbonic acid */,,, N 3’ Ee Ma 
b. One Carboxylgroup made inactive. 
Symmetric citricacid- 
monoamide of ee | | Sf nes ed AMR Pl 
compared with 
Malic acid dn, a4 aye CNA "oo tae 
Tartarie acid der | hy Ae sa ss PA 
Trioxyglutarie acid ee | Ee Chace dN 2) 
c. The alcoholgroup 
and one carbouylgroup 
made inactive. 
Methylencitric acid “ke SIN oe hing a eee 
compared with 
Succinie acid = eaters 0’ oy eae LS 
Glutarie acid of i SN i? 
Pimilinie acid eN 0’ eN i Bae 
Suberic acid DEN ()’ etre. i ag oe 
d. tivo or more carboxylgroups made imactive. 
Citric acid dimethylester '/,,, N 0’ Fake eS 
Citrodiamide he N Bie eae g 
Che ach: trimetinglester. 2 /,.,.N. == "/.%. */2. —'*) 
Citramide ater aN 0’ y Pea | hee 
Diaethylester of the 
citric acid-monoamide eN 0’ eee IN als 
compared with: 
Monoaethylester of 
tartaric acid eN of fo dE 
Isoamylaleohol Se tal 0’ y pee | eRe 
Glycerine vee IN 0’ AN 0’ 
Erythrite eN wi aha ee 0’ 
Mannite hed ete 0’ eN en 1} 
Glucose ip seN A Lln 0’ 
1) I am indebted to Mr. Ross van 
of the investigation. 
2) Not examined because of the small 
Lennep for his valuable help in this part 
solubility of the calciumsalt. 
3) Not sufficiently soluble to be examined in this concentration. 
