cereal flours were used entirely, for the sake of 
convenience. The decoctions were freshly prepared 
for each series of observations, and a portion was 
dextrinized for from fifteen to twenty minutes with 
Taka-diastase (o.i Gm. in 200 Cc.) before mixture 
with the milk. 
An analysis of four specimens of barley water 
gave an average of 1.5 per cent, of starch. A com¬ 
plete analysis of one specimen of barley water 
gave the following results : 
Starch. 1.56 
Fat. 0.05 
Proteid. 0.25 
Salts. 0.03 
Water.98.11 
100.00 
This analysis shows that the starch is the 
only element of importance in the solution, 
the others being too small in amount to have 
any effect. In our experiments, the milk diluted 
with 1 y 2 percent, starch solution contained approxi¬ 
mately seven-tenths per cent. In the first series 
of experiments, a comparison was made with milk 
diluted with equal parts of : (1) Water ; (2) Barley 
water ; (3) Barley flour water ; (4) Barley flour water 
dextrinized. 
Coagulation was produced by : (A) Rennet; (B) 
HC 1 ; (C) a mixture of rennet and HC 1 . 
The second series was a repetition of the first. 
In the third series a comparison was made between 
milk diluted with equal parts of the following : 
(1) Water 
(2) Barley water 
(3) Oatmeal “ 
(4) Rice “ 
(5) Wheat 
(6) Barley water dextrinized 
(7) Oat 
(8) Rice 
(9) Wheat 
6 
