The Non-volatile Fats 23 
MGIC) sii, Nasa ceca bale Serce tari ees a a 33.95 
Palmitie > asad aves te dias oes e cetorled aus fale cas dese BOS 40.51 
Myristi¢e® 8«§«- bs 2 Se Re ew Se oe « 10.44 
SEOATICE aye’) 9 ap tas May ie wee ON BARG, pa Fee GH de Hee ee he 1.91 
DIOKYStOAaTIG: 6 6.6 wie Bie. wee eed Re we Ge we 1,04 
Bityrich 3s Sirk eo Se ERO SE a we Oe Re aA Re ee 6.23 
Laurie. .¢. Giese ee Bee Eee eae Sea eae ea 2.73 
Caproig’: wee Pee RCN Se ewe as 2.32 
CAD VC ited sear Bose a ey gale! Foe Be Ue De aie Ble Bele 53 
Capries...30 ieee a roman acai tae) ap va are Me 34 
100.00 
It is asserted that the coloring matter of the 
fat is most intimately associated with the palmitin. 
The fat exists in the milk in the form of an emul- 
sion of extremely small globules, varying in size: 
from tesco to zsdoo of an inch in diameter. These 
globules are not surrounded by pellicles, or so- 
called skins, as was formerly thought, but main- 
tain their form by reason of the surface tension of 
the liquid fat, and also to some extent because of 
a layer of more or less condensed casein that im- 
mediately surrounds them. The permanency of the 
emulsion is further increased by the viscous nature 
of the milk serum, due to the presence of sugar 
and other.solids in solution. 
The albuminoids.—The casein is the chief albu- 
minoid of milk, although there is always present a 
small amount of albumin, and, according to some 
authorities, of fibrin. Casein is of prime impor- 
tance in the manufacture of cheese, and it is the 
chief constituent that goes to form tissue when milk 
is used as a food. 
There is a good deal of doubt as to the form 
