ADDENDA. 



P. 17. Abderhalden and Eichwold have prepared the d and I forms of 

 lithium a-glyeerophosphate. 



P. 38. Van Slyke and Baker find that the total carbon dioxide content 

 of milk varies considerably, but approximates to about 10 per 

 cent, by volume ; it is probably present in the proportion 

 of 1 part of free carbon dioxide to 2 parts as bicarbonate. 



P. 217. Heating diminishes the carbon dioxide usually below 3 per cent. 



P. 40. Foreman's method for the separation of the amino-acids is their 

 conversion into ethyl esters by the action of gaseous hydrogen 

 chloride and alcohol on their dry lead salts, a process which 

 avoids much loss during the manipulations prior to fractional 

 distillation of the esters. 



Dakin has found a new method for separating amino-acids 

 by extracting with butyl alcohol, and then fractionating their 

 esters. 



P. 44. He has discovered that a-amino-hydroxyglutaric acid exists in 

 casein ; this has hitherto escaped notice owing to its great 

 solubility. 



P. 51. Dakin finds 8 per cent, of proline in casein as well as 10-5 per cent, 

 of amino-hydroxyglutaric acid, and Van Slyke shows that 

 7-13 per cent, of the nitrogen of casein exists as proline (and 

 oxyproline) = 9-2 per cent, of proline. 



Thomas gives the tryptophane as 1-7 to 1-8 per cent. 



Foreman gives the following quantities of amino-acids, 

 which differ from those given in the table on p. 51 : 



Glycine, . . . '..-.. . 0-45 instead of none. 



Alanine, . . . . . . 1 -85 1-6 



Phenylalanine, . . . .3-88 3-2 



Proline, 7-63 6-7 



Aspartic acid, .... 1-77 1-7 



Lysine, 7-62 5-8 



Arginine, 3-81 4-84 



Amino-valeric acid (valine), . .7-93 7-2 

 New syrups (? Dakin's acid), . .14-32 



Substances of peptide nature, .3-41 , 



The amounts of other substances agree substantially. 



Dairy Calculations on the Dairy Scale. 



P. 89. The author has extended the milk scale, and with but few excep- 

 tions all the calculations required in Dairy Chemistry can be 

 performed rapidly by the dairy scale : the directions and 

 explanations below should be followed to obtain the most 

 accurate results in the shortest time. In all cases Clarendon 

 type is used for what is required, and Italics for the data from 

 which it is calculated. 

 Front of rule (Fig. 52). 



473 



