170 LABORATORY GUIDE /AT PHYSIOLOGY. 



(c) For the proteid constituents of milk. 



(d) For the fatty constituents of milk. 



(12) Formulate in a series of concise statements the 

 facts demonstrated regarding milk: 

 (a) Its chemical constituents. 

 () Its physical properties. 



Why should milk be discussed in connection with the 

 proteids rather than with the carbohydrates; considering 

 that the proportion of carbohydrate in milk is greater than 

 that of proteid? 



