CASEIN FOODSTUFFS. 133 



substance. It dissolves in water, forming milky flakes and 

 giving an acid reaction. 



CASEIN FOOD. 



A casein food, which dissolves without any separation of 

 gelatinous casein when boiled in water, is obtained by mixing 

 casein or its salts with substances containing albumose or 

 peptone. 



CASEIN AS A SUBSTITUTE FOR EGG ALBUMEN. 



According to Pansiot, casein treated in the following 

 manner is suitable for replacing egg albumen for industrial 

 purposes. The casein, mixed with water, is mixed with an 

 excess of alkali, preferably soda, and is then treated with 5 

 to 10 per cent, of its own weight of sodium peroxide, added 

 by degrees, with vigorous stirring. The mixture is gradually 

 heated to 65 to 70 C. without ceasing to stir the mass, 

 and the oxidation of the casein may be regarded as complete 

 when the solution becomes clear and all liberation of gas 

 ceases. This clear solution is cooled down to 15 to 20 C., 

 whereupon small quantities of dilute hydrochloric acid (1 : 10) 

 are stirred in till the mass becomes milky. The precipitate 

 is allowed to subside, collected, and pressed to remove the 

 surplus saline matters, after which it is washed by tritu- 

 ration with water, care being taken not to prolong the opera- 

 tion so as to dissolve too much of the product. Finally, the 

 precipitate is spread out on sheets of glass, and dried either 

 in the open air or by a current of air heated to not more than 

 35 to 40 C., or in any other convenient manner. The product 

 is slightly yellow, translucent, and suitable for replacing egfr 

 albumen, the properties of which substance it possesses. 



SYNTHETIC MILK. 



According to W. Hall's patent (8th December, 1903) 

 synthetic milk is prepared by stirring up an aqueous solution 



