24 



Scientific Proceedings (36). 



have been constantly indicative of its ultimate value. In every 

 set of experiments we have controlled our tests by determining 

 the limit of agglutination with the typhoid serum and by testing 

 for conglutination with alexin plus conglutinin alone, and also with 

 various dilutions of a normal serum. In certain of our experi- 

 ments we have obtained positive reactions without the presence of 

 a typhoid serum, owing either to a great susceptibility of the or- 

 ganism used as a reagent, or else to the presence of a normal 

 sensitizer as well as an alexin in the fresh serum of the guinea-pig 

 employed. In many of our experiments, however, we have met 

 with clear cut positive reactions with typhoid sera alone which, in 

 point of dilution, ran far higher than the control agglutination 

 reactions and which failed to occur in the controls without serum 

 or with dilutions of normal serum. It seems at the present 

 moment unwise to use a formolinized culture of the typhoid bacillus 

 as we did with dysentery, as it tends to sediment spontaneously. 

 It may be mentioned that in one case of typhoid fever a congluti- 

 nation reaction was obtained on the second and third days, whereas 

 a blood culture was negative on the fifth day and the Widal reac- 

 tion did not appear until the ninth day. 



A few preliminary results with cases of acute tuberculosis 

 offer hope that the reaction may also be of value in the diagnosis 

 of at least certain forms of this disease. Our results on this sub- 

 ject, however, are not sufficient to warrant a communication. 



It would seem to be indicated, then, that the reaction of con- 

 glutination may prove of superior value to the agglutination reac- 

 tion in the diagnosis of acute bacterial infections, both on account 

 of its greater constancy and its early occurrence in the disease. 



15 (425) 



Analysis of the cleavage products of the nucleoprotein of the 

 mammary glands. 



By J. A. MANDEL. 



\From the Chemical Laboratory of the New York University and 

 Bellevue Hospital Medical College?^ 

 Many theories as to the origin of casein in milk have been 

 discussed in the past and for the present we have no positive ex- 



