THE SOLUTION' OF ANALYTICAL PROBLEMS. 



247 



Exam pie b. — The analytical figures were : — 



Specific gravity, ... . 1-0363 



Total solids, ... . 13-86 per cent. 



Fat, .... . 3-62 



Milk-sugar, ..... . 4-58 



Protein, .... 4-62 



Ash, ... . . 0-82 



Solids not fat 10-24 



From the abnormal ratio of protein to milk-sugar, it was 

 concluded that this milk was genuine and of abnormal compo- 

 sition. 



Example c. — The analytical figures were : — 



The practical absence of albumin showed that the milk had 

 born boiled ; the high figures shown by milk-sugar, protein, and 

 ash indicated that the milk had been concentrated, and that 

 this was the cause of the high specific gravity. 



Problem III. — To determine cause of sweet taste of milk. 

 Example a. — The analytical figures were : — 



Specific gravity. 

 Total solids, 

 Fat, . 

 Ash, . 

 Solids not fat. 



1-0352 



11-53 per cent. 

 1-96 

 0-SO 

 9-57 



The normal ratio of ash to sohds not fat and their excessive 

 amount point to the milk having been concentrated. 



This milk had also been deprived of a portion of its cream. 

 Example b. — The analytical figures were : — 



Total solids, 



Fat 



Milk-sugar (polarised), . 

 ,, (gravimetric). 



Ash 



Solids not fat. 



lli-23 per cent. 



2-05 

 15-83 



3-12 „ 



0-59 

 14-lS 



The extreme difference between the polarimetric and gravi- 

 metric figures for milk-sugar points to the presence of added 

 sugar, probably cane sugar in aqueous solution. This sample 

 may possibly have been a diluted condensed milk. 



