COMPOSITION OF HUMAN MILK IN AUSTRALIA. 



187 



much more frequent than samples having any percentage 

 outside of these limits. About 50% of the total number of 

 results occur between these values and as they are fairly 

 evenly distributed within the limits, their mean value 1*9 

 may be taken as representing the most probable percentage 

 of protein in the human milk examined. 



(3) Solids not fat and not protein — The following are the 

 relative frequencies of occurrence of the various percent- 

 ages of solids not fat and not protein in the samples. Over 

 90% of this portion of the milk, it will be remembered, is 

 composed of milk-sugar. 



Percentage of solids not 

 fat nor protein 



3'8 

 3 



4-5 

 3 



5'2 



4 



5-9 

 10 



e-6 



16 



7-3 



37 



8-0 

 19 



8-7 

 2 



9'4 



2 



1-1 



Number of results 



3 



From these figures it will be seen that samples of milk 

 having percentages of solids not fat and not protein 

 between 6'7 and 8*7 occur more frequently than samples 

 having any percentage outside of this range, and the mean 

 of this range of values, 7'6, may be regarded as the most 

 probable value of the percentage of solids not fat and not 

 protein in the samples of human milk examined. About 

 60% of the total number of results occur within this range. 

 The closeness with which the results are grouped about a 

 certain value is greater in this case than the case of the 

 percentages of protein. 



The values of the percentages of the other portions of 

 human milk which are considered as being of importance, 

 of the total solids and of the solids not fat and are deter- 

 mined by the values of the constituents just given. The 

 percentages of total solids and of solids not fat are given 

 separately below. 



(4) Total solids — The following are the relative fre- 

 quencies of occurrence of the various percentages of total 

 solids in the samples examined. 



