New York AGRiCULTURAL EXPERIMENT STATION. 
245 
TasLtE XIII—SuHowi1nc Amounts or H:procuitortic Acip TAKEN UP BY 
Proportions 
and 
approximate 
normality 
of acid 
used. 
N-2000 
828 cc. for 
1 gram of 
casein 
N-1000 
200 cc. 
for 1 gram 
oO 
casein 

e500". 
200 cc. 
for 
1 gram 
of 
casein. 
for 1 gram 
of 
casein. 

Duration 
of 
contact. 
CaASsFIN AT 45°C. 
Concentra- 
tion 
of acid in 
water 
(=cc. N—1000 
acid in 1 ce. 
solution). 
0 
min. 
hr. 
hrs. 
0 
15 min. 
ES sabbols 
14 hrs. 
oMeDrse 
6: hrs; 
1 
4 


0 
LS=mine 
45 min. 
14 hrs. 
3 hrs. 
6 hrs. 
0 
5 min. 
15 min. 
45 min. 
Senrs: 
.4980 
.4558 
.4530 
15544 
.984 
.408 
. 288 
. 230 
Pek 
.132 
.905 
.540 
.178 
.080 
.704 

Concentra- 
‘ion 
of acid in 
casein 
(=cc. N- 1000 
acid in 1 
gm. casein). 




Peicentace 
ot acid in 
original 
solution 
taken up 
by casein. 
44.2 

0 
29.0 
35.1 
38.0 
41.0 
42.9 
55.2 
59.8 
61.1 
65.8 


Ratio of 
conc’n acid 
in casein 
to 
cone'n acid 
in wavct 

108. 
122. 
135. 
ie 
nv 
123. 
148. 
156. 
192. 
[@.0 J = 5 female) 


Degree 
of 
solution 
o* >asein. 
oe ee eens 
cece ee eee 
Qo Ge 02 WO bh 
| 
se ee eeee 
The results embodied in Tables XII and XIII, including tem- 
perature results also in Tables VIII and IX, are expressed in the 
form of curves in Figs. 9, 10, I1, and 12. 
The numbers above 
different points in the curves indicate the degree of solution, as 
explained on p. 227 in connection with Fig. 6. An inspection of 
the tables and of Figs. 9-12 enables us to summarize the results 
as follows: 
*Figures in parentheses give results obtained by titration method and illustrate the effect 
of solution of proteid upon such results, as already shown (p. 223). 
