i28 THE CHEMISTRY OF THE TISSUES AND ORGANS. 
Norm"/ human milk. — The following table gives some of the 
principal analyses that have been published: — 
Water. 
Case- 
inogen. 
Albu- 
min. 
Fat. 
Sugar. 
Salts. 
Remarks. 
Observers. 
88-58 
3-69 
3-53 
4-3 
0-17 
9 
days after delivery. 
■ Clemm. 
90-58 
2-91 
3-34 
3-15 
0-19 
12 
;> ;) >> 
86-27 
2-95 
5-37 
5 • 1 3 
0-22 
Tidy. 
86-3) 
to \ 
88 -8 J 
[•1-6 
\ t0 
[5-4 
5-8 
0-23 ) 
to - 
0-34 j 
1-68 to 3-15 
to 
Bid- 1 
6-6 
1 -28 | 0-34 
2-56 
5-6 
Tolmatscheff. 2 
89-1 
1-79 
3-3 
.VI 
0-42 
Gerber. 3 
87-24 
1-9 
1 -3 
5-9 
0-28 
Christeim. 4 
89-29 
1-6 
3-2 
5-8 
0-16 
A\ 
omen20-30years old 
J Pfeiffer. 5 
89-06 
1-7-2 
•j-:* 
6-0 
0-2 
,, 30-40 
87-79 
2-53 
3 9 
."i ' . ■ 
0-25 
Mendus de Leon. 6 
f 
1-8 
(i-7i 
to 
to \ 
1-7 
Makris. 7 
"I 
4-8 
97-6 
1-52 
3-28 
6-50 
0-27 
Sbldner & Camerer. 8 
88-5 
1-2 ! 0-5 
3-3 
G-0 
0-2 
Lelnnann &Hempel. s 
The most constant feature in these analyses is the relatively low 
percentage of proteids and high percentage of sugar. 
Among other constituents of human milk are, 0*32 per cent, of 
cholesterin (Tolmatscheff), 0-05 of citric acid, 10 and 0-78 n of unknown 
extractives; the last are more abundant in the colostrum, and less 
abundant in cows' milk (Sdldner and Camerer). 
Variations in the composition of the milk occur with the stages of lactation, 12 
in the milk from the two breasts and between the first and last portions of 
the milking, 13 with the complexion u (Vernois and Becquerel — questioned 
by Tolmatscheff), with the ape of the individual (Pfeiffer), and with menstrua- 
tion (Yernois and Becquerel). The nature and quality of the food have a 
considerable influence on the quality of the milk. 15 
The salts of h u man m ilk are thus given by Bunge 16 in parts per 1000. — 
A. 
B. 
A. 
B. 
K 2 . 
. 0-780 
0-703 
Fe. 1 ), . 
. 0-004 
0-006 
Xa,0 . 
. 0-232 
0-257 
P.,0 5 . 
. 0-473 
0-469 
Cat) 
. 0-328 
0-343 
CI. 
. 0-438 
0-445 
MgO . 
. 0-064 
0-065 
I Jahresb. ii. d. Fortschr. "'. Thier-Ohem., "Wiesbaden, 1S74, S. 168. 
- "Med. Chem. Untersueli.," Bd. ii. S. 272. 
3 Bull. sue. rhirn., Paris, tome xxiii. 4 Diss., Erlangen, 1877. 
5 Jahrb. f. Kinderh., Leipzig, Bd. xx. 6 Diss.. Heidelberg, 1881. 
7 Diss.. Strassburg, lS7»i. 8 Ztsehr.f. Biol, Mlinchen, 1896, Bd. xxxiii. S. 43. 
Arch./, d. gcs. Physiol., Bonn, Bd. lvi. S. 
10 The presence of citric acid Iras also been noticed by Scheibe, Landw. Vcrsvchs. Stat., 
Berlin, Bd. xxxix. 
II J. Munk (Virchow's Arckiv, Bd. exxxiv. S. 501) gives the proportion of extractive 
nitrogen to total nitrogen as 1:11 in human and 1:16 in cows' milk. 
13 Pfeiffer, loc. cit. ; "Yernois and Becquerel, Compt. rend. Acad. d. sc., Paris, tome xxxvi. 
p. 188. 
13 Sourdat, ibid., tome Ixxi. ; Brummer, Arch. f. d. gcs. Physiol., Bonn, Bd. vii. 
14 l'Heritier, "Traite de chim. pathol.," Paris," 1842. 
15 Decaisne, Go.:, mid. de Paris, 1871, p. 317. These are very interesting observations 
made during the siege of Paris. Other work on the influence of food on milk is that by 
Szubotin, CeniraZbl. f. d. vied. Wissensch., Berlin, 1S66, S. 337, and by Commaille, quoted 
by Konig. ''Chem. d. menschl. Nahrungs. u. Genussmittel," Bd. ii. S. 235. The question 
of the influence of diseases and drugs will be found discussed in works on Therapeutics 
and Pathology. 16 Ztsehr.f. Biol., Mimchen, Bd. x. 
