DIFFUSIBLE PHOSPHORUS OF COW’S MILK. 263 
Amounts of ash, CaO and P,O; in the fat or cream of 100 cc. of milk. 
Ash. CaO. 
0°0180 gm. 0°0063 
Pion 
0°0046 
These quantities amount to 2°4% of the corresponding 
constituents of whole milk. 
The total result of the removal of the fat from milk in 
this way is thus a ‘“‘concentration’’ of the remaining con- 
stituents to the extent of 5°4% (the actual molar concen- 
tration of the substances in solution is not changed, v. s.), 
and the removal of 2°4% of the substances which go to form 
theash. On the whole there is therefore a “‘gain”’ of these 
substances ina given volume of liquid equal to 3°0% (5°4 
— 2°4). 
Direct determinations of the amounts of P.O; in whole 
and spun milk were also made. These gave the following 
results :— 
Percentage increase of P,O; in milk due to the separation of the fat 
in a centrifuge. 
E50. 118, 100 ee. of 
Milk. Percentage 
Whole Milk. Spun Milk. TCT PASE. 
3 0-210 gm. 0-217 gm. 3°5 
- C216 ,, | 0-222 ,, 3°60 
These direct measurements thus lead to the same result 
as was deduced above. The accuracy with which phos- 
phorus could be estimated was not high enough to allow of 
complete reliance being placed on results obtained by the 
direct method alone. 
We may now proceed to compare the amounts of CaO 
and P.O; in spun milk with those in the dialysates of whole 
milk, remembering that the values obtained for the first 
quantities must be diminished by 3°07 if strictly corres- 
