172 REPORT OF NATIONAL MUSEUM, 1890. 



(7) Composition of milk. 



A QUART OF MILK. 



ALBUMINOIDS OR PROTEIN COMPOUNDS. ALBU- 

 MEN, 0.2 OUNCES. 



The albumen, which is of one of the albuminoid or protein 

 compounds of milk, is nearly or quite identical in chemical 

 composition with the albumen (white) of egg and the albumen 

 of blood, muscle, etc. 



The proportions of albumen and other albuminoids in milk 

 are stated under casein. A quart of cow's milk, of average 

 composition, would contain not far from 0.2 of an ounce of al- 

 bumen, the quantity shown. 



Four colored charts showing the composition and nutritive value of 

 vegetable and animal foods have been carefully prepared. These are 

 now in the cases. 



PRESENT STATE OF THE CHEMICAL COLLECTIONS. 



Specimens on exhibition : 



Chemical elements 97 



Specimens illustrating chemical manufactures 69 



Oils 201 



Gums and resins 90 



RESERVES AND DUPLICATES. 



Chemical compounds (inorganic) 307 



Chemical compounds (organic) 73 



Specimens illustrating chemical manufactures 149 



Dyes, paints, etc 197 



Oils G7 



Gums and resins 59 



An interesting exhibit of the chemical elements has been prepared, 

 showing the elements arranged in accordance with their atomic 

 weights and valency, as first carried out by Lotuar Mayer and V. 

 Miudelejeff. The plan of arrangement is as follows : 



