Aug. 15, 1921 
795 
Sandy Crystals in Ice Cream 
SUMMARY 
(1) The “sandiness” in ice cream has been isolated and identified as 
lactose. 
(2) The growth of the “sand” crystals can be followed satisfactorily 
with the microscope. 
(3) The form of lactose appearing in the ice cream is the normal a 
crystal which crystallizes from water solutions in tomahawk-shaped prisms 
and from protein solutions in more rugged or maize-shaped crystals. 
LITERATURE CITED 
(1) Groth, P. 
1910. CHEMISCHE KRYSTALLOGRAPHIE. TEIL 3. ALPHABETISCHE UND HYDRO- 
AROMATISCHB KOHLENSTOFFVERBINDUNGEN. iv, 804 p., fig. 912-1559. 
Leipzig. Bibliographical footnotes. 
( 2 ) Hudson, C. S. 
1904. THE hydration OF milk-sugar in solution. In Jour. Amer. Chem. 
Soc., v. 26. no. 9, p. 1065—1082. 
( 3 ) - 
1908. FURTHER STUDIES ON THE FORMS OF MILK-SUGAR. In Jour. Amer. Chem . 
Soc., V. 30, no. II, p. 1767-1783, 2 fig. 
(4) Leach, Albert E. 
191:3. FOOD INSPECTION AND ANALYSIS ... REV. AND ENL. BY ANDREW L. WINTON 
... ed. 3, xix, 1001 p., 120 fig., 40 pi. New York, 1913. Bibliographies 
at ends of chapters. 
(5) Prinsen Geerligs, H. C. 
1909. CANE SUGAR AND its manufacture, xi, 350, xvi p. Altrincham, Eng¬ 
land. 
(6) Sato, M. 
1914. UNTERSUCHUNGEN f)BER DIE MILCIIKRYSTALLE IN KONDENSIERTER 
MILCH MIT zuckerzusatz. In Jour. Col Agr. Tohoku Imp. Univ., 
v - 5 > pt. 9 > P- 3 2 i- 338 , pi. 11-18. 
