CONSTITUENTS. 



315 



(b) Composition of Fat. The following table (LXXIV.) gives 

 the comparative figures for the composition of the fat of various 

 mammals : 



TABLE LXXIV. PROPERTIES OF MAMMALIAN FATS. 



Name of 

 Mammal. 



Woman,* 

 Ewe, 

 Goat, . 

 Buffalo, . 



Cow, .. 



Rabbit, . 

 Ass, 

 Mare, 

 Sow, . 

 Bitch, . 

 Cat, 

 Mouse, . 



Porpoise,f 



Melting 

 Point. 



32 



29 

 30-5 



38 



28 



Solidifying 

 Point. 



22 -5 C 



12 



31 



29 



12 



Reichert- 

 Wollny 

 Figure. 



20-0-34 



86 to 90 



1-42 



26-7-32-89 

 26-1-28-6 

 25-2-39 



/43-7-49-O c 

 t mean 46 -5 C 

 16-06 

 13-09 

 11-22 

 1-65 

 1-21 

 4-40 



^^_- 2-97 

 A sample examined by Allen contained 5-06 per cent, 

 of volatile acid, having a mean combining weight of 

 104-7, and agreeing with valeric acid (m.c.w. 102) in 

 its properties. 



Insoluble 

 Fatty 

 Acids. 



Per cent. 



Zeiss 



Refractive 

 Index 

 at 35. 



51 -9 C 



Sugar. The author has proved that the sugar of the milk of 

 goat, the ass, and the gamoose (in summer) is milk-sugar. 



With Pappel the author obtained analytical figures which 

 showed that the sugar of the milk of the gamoose in winter 

 differed from milk-sugar, and with Carter that the sugar of 

 human milk did not correspond with milk-sugar. It is probable 

 also that the sugar of mare's milk is not identical with milk- 

 sugar. 



Deniges and also Landolf state that all milks contain lactose, 

 but that other sugars are present in addition. 



Proteins. But little is known of the proteins of milk. It 

 appears probable that the curd-forming milks contain the same 

 proteins as cow's milk. Dudley and Woodman find that the 

 casein of the cow and that of the sheep have the constituent 

 amino-acids differently arranged. The milks which do not form 



* Elsdon gives figures as under 



Reich ert-Wollny figure, 2-0 



Polenske, 2-2 



Kirschner, . . . . . . . .1-9 



t Tatlock and Thompson give the Reichert-Wollny figure for porpoise fat 

 as 81-4, and the Polenske as 1-4. 



