1895-96.] Mr D. E. Harris on Chemistry of Milk. 89 
(6) Only the soluble salts of Ca, Ba, and Sr can precipitate 
procasein. They are concerned only with the second stage of 
clotting. 
(7) There are chemical and physical differences between the pre- 
cipitate of caseinogen and the rennet-clot (casein), one of which is 
that the latter has united with a larger quantity of Ca 3 2(P0 4 ) than 
the former. 
(8) One factor in the inhibition of clotting by certain K-salts is 
the high alkalinity. 
(9) The absence of lime is a more powerful inhibitant than the 
presence of K. 
(10) I have confirmed Budin’s observations as to the superior 
digestibility of milk heated to 100° C. 
Papers by Sydney Ringer, M.D., F.R.S., consulted and 
alluded to. 
(1) “ Regarding the Action of Lime Salts on Casein and on Milk,” Journal 
of Physiology, vol. xi., 1890. 
(2) “Further Observations on the Behaviour of Caseinogen,” ibid., voh 
xii., 1891. 
(3) “ Further Observations on the Influence of Calcium Salts in promoting 
Heat Coagulation of Albumins,” ibid., vol. xiii. , 1892. 
(4) “Further Observations regarding the Antagonism between Calcium 
Salts and Sodium, Potassium, and Ammonium Salts,” ibid., vol. xviii., Nov. 
1895. 
January , 1896. 
