366 MILK AND MILK PRODUCTS 
and Bosworth (1913) have shown that the molecular weight of casein 
is 8888 and that of paracasecin 4444. The valence of the molecule in 
basic cascinates is 8 and in basic paracaseinates 4. Bosworth (1913), 
in another paper states that these facts indicate three things: 
TABLE XXXVIIT 
CHANGES IN CONDITION OF MILK CONSTITUENTS AS A RESULT 
OF SOURING 
(After Van Slyke and Bosworth) 
SEeRUM FROM SFRUM FROM 
Fresu MILK. Sour MIs. 
. Original Pereent- Percent- 
Constituents. Milk, reen 
age of age of 
100 ¢.c. Serum |Milk Con-| Serum, | Milk Con- 
100 ¢.c. | stituents | 100 c.c. | stituents 
in the in the 
Serum. Serum. 
rrr nae | eiiikin— NEI | TRONS TS | eTeeweRNRRAneRENINRLRiineritie 
Grams | Grams. | Per Cent.| Grams. | Per Cent. 
SUZAL. occ eee eee eens 5.75 | 5.75 | 100.00 | 4.48 | ...... 
Casein. 0.0 ccc eee ccc eae ene e ees 3.07 | 0.00 0.00 | 0.00 0.00 
Albumin. 2.00.00... cece cece eee ee 0.506 | 0.188 | 387.15 | 0.506 | 100.00 
Nitrogen in other compounds........ 0.049 | 0.049 | 100.00 | 0.049 | 100.00 
Citric acid... 0... eee eee eee 0.237 | 0.237 | 100.00 | 0.000 | 0.00 
Phosphorus (inorganic).............- 0.087 | 0.056 | 64.40 | 0.090 | 100.00 
Calcium... 0.0.0... c cece cece eee eee 0.144 | 0.048 | 33.33 | 0.148 | 100.00 
Magnesium... 0.000... eee e ee eens 0.013 | 0.007 | 53.85 | 0.014 | 100.00 
Potassium. ..... 0.0.00 cee cece eee ees 0.120 | 0.124 | 100.00 | 0.120 | 100.00 
Sodium .........cc sees cece eee eee 0.055 | 0.057 | 100.00 | 0.058 | 100.00 
Chlorine... . 0... ccc ccc cere eee eee 0.076 | 0.081 | 100.00 | 0.079 | 100.00 
7G) 0.725 | 0.400 | 55.17 | 0.690 | 95.17: 
Lactic acid. oc. cece eee 0.000 | 0.000 | 0.00 | 1.124] ...... 
De eeeencaand 
First, that rennin action consists of the hydrolytic splitting of the 
casein molecule into two similar molecules of paracasein; perhaps in 
somewhat the same manner that maltose is split Into two molecults of 
dextrose. 
Second, that, as a consequence of this cleavage, it would seem to be 
doubtful if Hammarsten’s whey-protein could be one of the products of 
rennin action. 
Third, that rennin is not, strictly speaking, a coagulating ferment, 
the coagulation of paracasein being due to the fact that calcium para- 
caseinates are less soluble than the calcium caseinates, especially in 
the presence of soluble salts of calcium barium or strontium. 
