narily done in the pasteurizing of milk, to deter¬ 
mine the effect. It was found that there was little 
difference between heated and unheated milk, 
but , if anything , the action upon the curd was 
slightly improved by heating the milk and barley 
water together in this way. Now, that we have 
clearly proved the action of barley water in reducing 
the size and tenacity of the milk curd, we must 
ask for an explanation of this effect. 
I believe that it is mainly, if not wholly, due 
to the starch that is in solution ; starch , in 
common with all colloidal substances, possesses the 
physical property of forming fine emulsions , which 
is analogous to its action in getting between the 
particles of casein curd and preventing their uniting 
into a firm mass. This will explain also the vari¬ 
able action of the dextrinized barley water. The 
starch was rapidly converted under the influence 
of an active ferment to dextrin and then to crys¬ 
talline maltose, which presumably had no effect 
on the curd, and the greater the degree of con = 
version in any specimen, the less its effect on 
the casein. This view was confirmed by the fol¬ 
lowing experiment: 
A specimen of 300 Cc. barley water was dextrin¬ 
ized with 0.2 Gm. taka-diastase; samples were 
removed at the start and at intervals of fifteen min¬ 
utes for an hour, and mixed with an equal amount 
of milk. The milk was coagulated immediately 
after the mixture, one portion with HC 1 and one 
portion with rennet. 
The milk mixture containing barley water , 
which had been dextrinized por fifteen minutes , 
yielded a decidedly coarser curd than milk and 
plain barley water. Those containing barley 
water , which had been dextrinized for thirty min- 
.9 
