THE TECHNOLOGIST. 



[Jan. 1, 1865. 



280 



ON CHEMISTS, I APPLIED TO THE AKTS. 



acetic, butyric, capric, caproic, and caproleic. I cannot better conclude 

 my remarks on cheese than by extracting from Dr. Voelcker's inte- 

 resting papers a few of hia numerous analyses of different kinds of 

 clieese : — 





1 



IB 



6 





c3 



3 | 



PCs 



■S-o 



"3 



i 



I 

 < 



Water . 

 Butter . 

 Caseine . 

 Sugarofmilk | 

 Lactic acid ) 

 Mineral matter 



Nittogen 

 Common salt 



32-59 

 32-51 

 26-06 



4-53 



4-31 



20-27 

 43-98 



( 33-55 ) 



2-20 



30-32 

 35-53 

 28-18 



1-66 



4-31 



32-44 

 30-17 

 31-75 



1-22 



4-42 



28-10 

 3368 

 30-31 



3-72 



4-19 



27-29 

 35-41 

 25-87 



6-21 



5-22 



100-00 



100-00 



100-00 



100-00 



100-00 



100-00 



4-17 

 1-59 



3-89 

 0-29 



4-51 

 1-55 



512 

 1-41 



4-85 

 1-12 



4-14 

 1-97 



The principal application of caseine in arts and manufactures is that 

 first introduced by Mr. R. T. Pattison, who used it under the name of 

 lactarine for fixing pigments in calico-printing. His process consists in 

 drying the washed curds of milk, which he sells to the calico-printer, 

 who mixes it with a solution of ammonia or weak alkali, which swells 

 it out and renders it soluble in water. To a solution of this substance, 

 of proper consistency, he adds one of the tar colours, prints it, submits 

 the goods to the action of steam, which drives off the ammonia, leaving 

 fixed on the fabric the caseine and colour. In consequence of the 

 insoluble compound which caseine forms with lime, it has often been 

 used as a substitute for glue or linseed oil in house painting, and it may 

 be useful to some of my audience to know that when caseine is dissolved 

 in a concentrated solution of borax, an adhesive fluid is formed, which 

 is capable in many cases of serving the purposes of glue or starch. Mr. 

 Wagner has made another useful application of caseine, mixing it with 

 six parts of calcined magnesia and one part of oxide of zinc, and a suf- 

 ficient quantity of water to make a pasty mass, which he leaves to 

 solidify, and when dry it is extremely hard, susceptible of receiving a 

 high polish, and is sold as a substitute for meerschaum. 



Whey. — According to Dr. Voelcker, the composition of whey is as 

 follows : — 



Water 



Butter 

 Caseine 

 Sugar of milk 

 Mineral matter.- 



079 

 301 

 572 

 0-83 



100-00 



