186 



H. S. H. WARDLAW. 



In the following tables the percentages of the constituents 

 of human milk are arranged in ascending order of magni- 

 tude, and under each value is given the number of results 

 falling between this value and the succeeding one. Since, 

 in the present case, the total number of results is about 

 one hundred, these numbers represent the percentages of 

 the total number of results falling between each pair of 

 values, and may be considered as the relative probabilities 

 of the occurrence of results having these particular values. 



(1) Fat — The following are the relative frequencies of 

 occurrence of the various percentages of fat observed in 

 the samples of human milk examined. 



Percentage 

 of fat 



Number of 

 results 



under 

























1-2 



1-2 



1-5 



1-8 



2-1 



2-4 



2*7 



3-0 



3-3 



3-6 



3-9 



4-2 



5 



3 



4 



9 



9 



13 



10 



9 



11 



8 



11 



6 



4-5 



and 



over 



From these figures it will be seen that in the case of the 

 fat of the samples of human milk examined, the results 

 show no tendency to group themselves about any particular 

 value, but occur with fairly even frequency over the greater 

 part of the values observed. No most probable value for 

 the percentage of fat can therefore be stated from these 

 results, and the only easily obtained figure of general 

 significance for the whole series is the arithmetic mean of 

 the results, 3*14%. j 



(2) Protein — The following are the relative frequencies 

 of occurrence of the various percentages of protein observed 

 in the samples. 



Percentage 

 of protein 



0-8 



1-0 

 2 



1-2 



7 



1-4 



7 



1-6 



17 



1-8 



18 



2*0 

 13 



2-2 



7 



2-4 

 9 



2-6 

 6 



2-8 

 3 



3-0 



1 



3'2 



and 

 over 



Number of 

 results 



2 



7 



It will be seen from these figures that samples of milk 

 having percentages of protein between 1*6 and 2*2 were 



