358 
1 
j Quantity 
i of rennin, 
in ec. 
, Time of co- 
agnlation, 
minutes. 
Product. 
0. 01 
.02 
245 
490 
.03 
155 
465 
.04 
1 126.5 
485 
.05 
[ 92 
460 
.06 
78 
468 
.07 
69.25 
485 
.08 
63 
504 
.09 
56 
504 
.10 i 
i 43 
430 
.20 ! 
' 24.5 
490 
.30 
16 
480 
.40 
12.5 
500 
.50 
10 
500 ' 
.60 1 
8-75 
525 
.70 
8.16 
561 ^ 
.80 I 
7. 5 
600 
.90 1 
6.7 
603 
1.0 1 
6. ' 
] 
600 
1 
Recently Madsen (dO) has also investigated the effect of concen- 
tration of the rennin on the rennin coagulation, working at a tem- 
perature of 36.55° C. The following are the results of his measure- 
ments : 
Time 
(minutes). 
Pvennin 
(grams). 
, Product. 
4 
0.08 
0.32 
6 
.05 
.30 
9 
.033 
.30 
11 
.024 
.26 
12 
.019 
.23 
14 
.0175 
.•25 
20 
.013 
.26 
25 
.01 
.25 
30 
.007 
.21 
35 
1 .007 
.25 
50 i 
1 .005 
.25 
70 1 
.004 
.28 
80 1 
.0032 
.26 
100 
.0028 
.28 
120 
.0025 
.30 
180 
.00185 
.33 
240 1 
.0017 
.41 I 
i 
1 
The influence of various other factors, such as the reaction of the 
milk, the action of salts, the effect of ultraviolet rays, and the action 
of various organic substances on the rennin coagulation of milk has 
also been the subject of munerous investigations. It is ofttimes a 
difficult matter to determine whether these various influences are 
