338 



INDEX 



GERLACH, on the nutritive value of 



boiled cows' milk, 165 

 Germany, biorisator for destruction 



of bacteria in milk used in, 328 ; 



preservation of human milk in, 



315 ; sterilised milk in, 304 

 GEWIN, on direct absorption of 



protein, 125 

 GIFFHORN, amylase in cows' milk, 



74, 97 ; variations in catalase 



content, 97 

 GILLET, reductases in human milk, 



92 

 GILLET and MARFAN, peroxidase in 



human milk, 71 

 GIORDANI, iron content of milk, 



GITTINGS and GRIFFITH, weight of 

 breast-fed infants, 20 



GLIKIN, on phosphorus content of 

 milk, 59 



Globulin, 40, 41 ; content of colos- 

 trum, 1 6 



Glycolytic ferments in milk, 79 



GM NDER, presence of disease in 

 milk, 144 ; presence of strepto- 

 cocci, 248 



Goats, experiments on, nutritive 

 value of milk, 174, 185 



Goats' blood, agglutinating power for 

 bacillus abortus, 258 



Goats' milk, 90 



GRATZ, streptococci in milk at, 246 



GRATZ and MARAY, cellular content 

 in relation to stages of lactation, 

 142 ; cellular elements in milk, 

 136 ; ferment content of milk in 

 abnormal conditions, 100 



GRIFFITH, change of diet necessary 

 for infantile scurvy, 221, 222 



GRIFFITH and GITTINGS, weight of 

 breast-fed infants, 20 



GRIMMER, peroxidase reaction, 83, 

 84 ; proteolytic ferments in milk, 

 67, 77, 78 ; salol-splitting ferment 

 in cows' and human milk, 99 



GROSSER, calcium content of milk 

 when boiled, 231 ; nutritive value 

 of boiled cows' milk, 169 ; total 

 nitrogen of cows' and human milk, 

 230 



Guaiacum tincture, use of, 69, 81 



Guinea-pigs, artificially fed, 314 ; 

 average weight at different ages, 

 178 ; breast-feeding of, value of, 

 176; experimental production of 

 abortion in, 259 ; experiments on, 

 nutritive value of milk, 173, 175 ; 

 percentage mortality among, 

 177 



H^MOLYSIS, obtained by anti-sera, 

 40 ; substances concerned in, pres- 

 ence of, 112 ; surface tension con- 

 nected with, 114 

 HAHN, on direct absorption of 



protein, 124 

 Hairs in cows' milk, 266 

 HALBAN, direct absorption of pro- 

 tein, 125 

 HALBAN and LANDSTEINER, direct 



absorption of protein, 125 

 HALIPRE, nutritive value of raw 

 and boiled cows' milk as food for 

 infants, 190 



HALLIBURTON, organic constituents 

 of milk, 34 



HAMBURGER, milk-borne epidemics, 

 260 ; organic constituents of milk, 

 38 ; passive immunity by suck- 

 ling, 120, 121, 123 ; prevalence of 

 streptococci, 248 



HAMMARSTEN, organic constituents 

 of milk, 34 



HARDEN and LANE-CLAYPON, cata- 

 lase in cows' milk, 73, 95 ; method 

 of estimation of catalase, 94 ; 

 peroxidase in cows' milk, 81 



HARRISON, pathogenic bacteria in 

 cheese, 306 



Heat, effect of, upon albumin, 229 ; 

 , upon caseinogen, 227 ; , upon 

 cellular content, 140 ; , upon per- 

 oxidase reaction, 84 ; reduction of 

 soluble albumin and antigen by, 

 238, 240 ; value of colostrum, 19 



Heating, changes in protein of milk 

 from, 225, 227 ; effect of, on coagu- 

 lation by rennet, 235 ; of milk, 

 methods employed for, 294 



HECHT, reductases in human milk, 92 



HECHT and FRIEDJUNG, peroxidase 

 in human milk, 71 



HEIM, pathogenic bacteria in cheese, 

 307 



HEINEMAN, prevalence of strepto- 

 cocci, 247, 249 



HELBICH, analysis of mixed samples 

 of human milk, 25 ; constituents 

 of milk, 22 ; effect of different 

 intervals of milking (human), 24 ; 

 effect of the intervals of feeding 

 on the amount of milk, 155, 156 ; 

 fat content of milk, 43 ; period 

 of lactation, 154 



HESS, tubercle bacilli in milk, 250 



HESSE and KOOPER, on peroxidase 

 reaction, 83 



HEUBNER, Barlow's disease, 219 



HEUNER, organic constituents of 

 milk, 41 



