CASEIN FOODSTUFFS. 131 



by an albuminous envelope, which is destroyed at higher 

 temperatures, thus exposing the contained fat to the air, 

 whereas ordinarily it is protected therefrom by the said en- 

 velope. Eulactol contains 33*25 per cent, of albumen, 46*3 

 per cent, of fat, 14'3 per cent, of carbohydrates, and 4'3 per 

 cent, of saline matter. It is a fine white powder, and 

 both the albuminoid constituents and the carbohydrates are 

 mainly soluble. The preparation is said to have been con- 

 sumed by individuals for long periods and in large doses and 

 to have been well assimilated, though no definite experiments 

 have been reported. On account of its low proportion of 

 albuminoids the preparation cannot be classed along with 

 others of the same type. 



The method of preparing Dr. Riegel's Milk Albumen is 

 described in the patent specification as follows. The curd is 

 precipitated from milk by means of ethylsulphuric acid, in- 

 stead of the acids usually employed. This treatment leaves 

 the casein undecomposed, and throws it down in a compact, 

 non-mucinous condition. At the same time it is almost 

 entirely free from ash constituents at the first precipitation, 

 owing to the solubility of the lime salt of ethylsulphuric acid. 

 The content of free sulphuric acid is also very small. 

 The precipitation is effected with a dilute solution and at a 

 temperature of over 86 F. It has been observed that the 

 casein contains a considerably smaller number of germs than 

 that obtained with acetic acid or lactic acid precipitation, 

 this being attributed to the germicide properties of ethylsul- 

 phuric acid. The preparation is free from pathogenic organ- 

 isms. Analysis reveals the following composition : albumen, 

 8613 ; water, 8'23 ; fat, 0'31 ; mineral matters, 5*27. The 

 preparation is readily soluble in water, is devoid of any 

 specific odour, and has a by no means disagreeable flavour 

 when taken in small quantities. No experiments in natural 

 digestion have yet been made with the preparation. 



