313 
and Gautrelet (21) have found that the so-called lipochrome of 
cow’s milk consists almost entirely of urobilin. Still other sub- 
stances are sometimes acquired by milk either from the food of the 
animal or from its environment after its removal from the animal. 
Bordas and Touplain (22) have shown for example that milk rapidly 
absorbs certain odoriferous substances from the air, and Dombrowski 
(23) has shown that the odor and flavor of certain seeds and plants 
are imparted to the milk by feeding with these substances. An 
excellent example of this is furnished in the case of garlic. Ac- 
cording to Rosemann (24) alcohol passes into the milk when admin- 
stered to an animal in large amounts. Similarly Teichert (25) ob- 
served that the milk of cows fed 90 per cent li slump” contained fusel 
oil and that calves fed with such milk died. According to Bechamp 
(26) even freshly drawn milk contains recognizable amounts of 
alcohol and acetic acid. Golding and Feilmann (27) detected cop- 
per in a certain milk supply, and have shown that in the presence of 
air milk has the power of dissolving small quantities of this metal. 
In addition to the substances already mentioned, normal milk con- 
tains a number of enzymes, such as diastase (amylase) galactase, 
lipase, catalase, peroxidase, reductase, etc. The presence of these 
ferments serves to distinguish raw from boiled milk. According to 
to Marfan and Gillet (28) milk is not an inactive fluid, but possesses 
certain properties peculiar to living substances. According to these 
authors it contains ferments and gives Bordet’s reaction (see p. 335), 
which reaction is not shown by dead material. It also shows Moro’s 
reaction (see p. 335). These specific ferments of milk and its char- 
acteristeristic biochemical reactions will be considered at length 
under milk enzymes (see pp. 335 to 342). 
Woodhead and Mitchell (29) have recently shown that milk also 
contains opsonins in even greater quantity than blood serum. It 
also contains alexins and bactericidal substances. According to 
Brieger (30) and his co workers the milk of animals immunized 
against diphtheria and tetanus contains antitoxins. 
A very good idea of the quantities of the several more important 
substances contained in milk may be obtained from the following 
schemes compiled by Lucius L. Van Slyke (31) and S. M. Babcock 
(32): 
