CONSTITUENTS OF MILK 

 Table I 



1 



H 



N 



Hammerstein (1883-1885) 



Chittenden and Painter (1887) 



Lehmann and Hempel (1894) 



Ellenberger (1902) 



Lacqueur and Sackur (1903) 



Burow (1905) 



Tangl (1908) 



Van Slyke and Bosworth (1913) mean. 

 Geake (1913) 



52.96 

 53.30 

 54.00 

 53.07 



7.05 

 7.07 

 7.04 

 7.13 



21.74 



52.82 

 52.69 

 53.17 

 53.20 



7.09 

 6.81 

 7.09 

 7.09 



0.76 

 0.82 

 0.77 

 0.76 

 0.76 

 0.72 

 0.83 

 0.77 

 1.015 



0.85 

 0.87 

 0.85 

 0.80 

 0.77 

 0.81 

 0.88 

 0.82 

 0.73 



itation with acid and solution in alkali, and it is possible that 

 during this process a portion of the sulphur was removed as 

 sulphides as the sulphur portion of the molecule is slightly un- 

 stable. Lehmann's material was obtained by filtration through 

 porous plates and probably contained a portion of the lime salts 

 which constitute part of the caseinogen complex in milk. From 

 the percentage composition, Richmond has calculated the em- 

 pirical formula for caseinogen to be C162H258N41SPO52, and in 

 support of this he quotes experiments ^ in which he found that 



N 

 -rr potassium and sodium carbonate solutions, when treated 



with an excess of caseinogen, dissolved 1.83 and 1.86 parts per 

 100 c.cms., respectively. The above formula, according to Rich- 

 mond, would give 1.84 parts per 100 c.cms. The author in 

 some unpublished experiments, determined the solubihty of 



N 

 caseinogen in -— KOH and obtained a value of 1.83 grams per 



100 c.cms. at room temperature (67° F.) : other temperatures, 

 however, gave different values, so that these results cannot be 

 regarded as having any bearing on the constitution or weight 

 of the molecule. Various compounds of caseinogen with bases 

 have been reported. Soldner* separated compounds of casein- 

 ogen and lime containing 1.11 and 1.67 per cent of Ca., re- 



