302 Mr. M. Nierenstein. The Transformation of [Nov. 8, 
Analysen geleistet wird, besteht in der Angabe, nach welcher der aus 
Schafmilch bereitete Kéase im frischen Zustande nur 1°85 pro cent. Fett 
enthalten soll. Diese als Ausgangspunkt der Vergleichung geltende Zahl ist 
so ungeheuerlich, dass kein weiteres Wort tiber dieselbe zu verlieren ist.” 
Nadina Sieber,* who was also unable to confirm Blondeau’s experiment, 
concludes, “dass Blondeau Dichtung fiir Wahrheit gern gelten lasst,” and 
that “die Analysen gar nicht gemacht, sondern erfunden worden sind.” 
Brassier,t in 1869, made a further study of this question, and showed that the 
ripening of cheese actually results in a decrease of both the fat and proteins. 
But these results were not confirmed by either Millert or Kellner.§ 
More recent, and also more conclusive, is the work of Jacobstahl|| and of 
Windisch, who showed that during the ripening process the percentage of 
the ether extract increased, but both failed to show a decrease in the proteins. 
In all this work one fact stands out prominently, viz., that all the investi- 
gators evaporated down the ethereal extract from cheese and without further 
investigation weighed the residue as “ fat.” 
Now it seemed to me more than likely that the ethereal solution might 
contain some other substance or substances formed during the ripening 
process, and that the apparent increase of fat was actually due to such 
products. For this reason I examined a large amount of fat extracted by 
ether from an old Cheddar cheese. The results I obtained showed that, 
besides fat, the following substances were present :— 
1. Free cholesterol, 
2. Cadaverine, 
3. Putrescine, 
4, Aminovaleric acid. 
I conclude from this observation that it is not legitimate to consider that 
the increase in weight of the ethereal extract obtained from cheese during 
the ripening process affords any evidence that proteins serve as a source for 
fat formation in cheese, and preliminary quantitative experiments clearly 
showed that the actual amount of these products present with the fat was 
sufficient to account for the increase in the weight of the ether extract 
observed by so many investigators. 
Any argument, then, based upon this, that proteins serve as a source for 
fat-formation in the animal body, falls to the ground. 
* Nadina Sieber, ‘Journ. f. prakt. Chemie’ (2), vol. 21, p. 203 (1880). 
t+ Brassier, ‘Ann. Chim. Physique’ (4), vol. 5, p. 270. 
t Miiller, ‘Landwirtsch. Jahrbiicher,’ vol. 1, p. 68. 
§ Kellner, ‘Landwirtsch. Versuchsstationen,’ vol. 25, p. 39. 
|| Jacobstahl, ‘ Pfliiger’s Archiv,’ vol. 54, p. 484. 
“| Windisch, ‘ Arbeiten aus dem Kaiserlichen Gesundheitsamt,’ vol. 17, p. 283. 
