34 introbuctory — the constituents of milk. 



Caseoses produced by the Action of Trypsin. 



Caseoses produced by the Action of Acids. 



Siegfried has jjiepared a caseino-kyriue by restricted acid 

 hydrolysis. It has the composition C.i.jH^yNgOs, and on further 

 hydrolysis yields 1 molecule of arginine, 2 of lysine, and 1 of 

 glutamic acid. Skraup and Witt, however, consider this to 

 be a mixture. 



Caseoses produced by the Action of Rennet. 



Hammarsten gives the following composition for the curd 

 produced by rennet, and the caseose of the whey : — 



From these figures the author has deduced formulae, not as 



* The figure 0-68 occurs in the original ; from the weighings given it is 

 evident that 0-78 ia the correct figure. 

 t Determined by the author. 



