TABLE OF CONTENTS 



PART I HISTORICAL 



PAGE 



I. INTRODUCTION 313 



1. The Pigment of Butterfat as a Factor in the Colora- 



tion of Milk 316 



2. Object of Present Investigations 316 



II. HISTORICAL. 



1. The Pigments of Plant Origin. 



(a) The Carotins. 



(1) The Pigment of the Carrot , 317 



(2) The Carotin of Green Plants 318 



(3) Carotin in Flowers, Fruits and Seeds . . 321 



(b) The Xanthophylls 322 



2. The Pigments of Animal Origin. 



(a) The Luteins 324 



(b) The Chromophanes 325 



(c) The Lipochromes 326 



(1) The General Properties of the Lipo- 



chromes 328 



(2) The Lipochromes of Algae, Fungi, and 



Bacteria 328 



(3) The Lipochrome of Egg Yolk 329 



3. The Physiological Relation Between Plant and Ani- 



mal Lipochromes 330 



III. SUMMARY 332 



IV. BIBLIOGRAPHY 334 



PART II RELATIONS OF MILK FAT PIGMENTS TO CARO- 

 TIN AND XANTHOPHYLLS OF GREEN PLANTS 



I. INTRODUCTION 339 



II. METHODS OF ISOLATION 340 



1. General Properties of Butter Fat Pigments 341 



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