268 Analyses of Milk. 
the venous blood, when in its passage through the lungs, by en- 
dosmose, a displacement of the carbonic acid by the oxygen of 
the air took place, and thus the necessary change became affected. 
Unfortunately, Liebig himself now seems to doubt the validity 
of this theory, for he makes the phosphate of soda met with in the 
blood the carrier of the carbonic acid out of the system. " There 
is," he says, in his lately published work on the ' Chemistry of 
Food,' " no known salt, the chemical characters of which ap- 
proach more closely to those of the serum of blood, than the phos- 
phate of soda; there is none more fitted for the absorption and 
entire removal from the organism of carbonic acid." So that the 
alteration in color which the blood undergoes in its conversion 
from venous to arterial is not so much dependent on the iron it 
contains, as on the saline matters which react on the hsematosine. 
— London Far. Magazine. 
ANALYSES OF MILK. 
The chief component parts of milk are those, which, when 
separated, are known as forming butter and cheese; the residue 
of which is called whey. These are distinguished by scientific 
persons as the hutyraceous, or oily substance producing cream, of 
which butter is composed; the caseous matter of which cheese is 
formed, and scrum or whey: 
Cream forming, 4.5 parts of 100. 
Cheese, 3.5 do 
Whey, 92.0 do 
This can only convey a general idea of the component parts, 
for they must necessarily vary according to the quality of milk. 
The analysis of skimmed cows' milk is stated by chemists to be: 
Water, 978.75 of 1000 
Cheese, with a trace of butter, 38.00 
Sugar of milk, 35.00 
Muriate of potash, 1.70 
Phosphate of potash, - 0.25 
Lactic acid with acetate of potash 6.00 
Earthy phosphates - - 0.30 
Instruments have been invented, called lactometers, for ascer- 
taining the richness of milk in nearly the same manner as that 
employed for trying the strength of spirits. The difference in the 
quality of milk between particular cows may thus be determined, 
but it does not show whether the caseous or butyraceous matter 
predominates. — Ref. of Com., on Cheese Dairies, JY. Y. S. Jig. Soc. 
