
344 _ Report or THE CHEMIST OF THE 
~ 
TasLE SuHowine ReELation or Fat To CaAsEIN AND TO CASEIN AND 
ALBUMEN IN MILK. 

f eae ds of |P ds of 
at for one | Pounds 0 ounds 0 
pound of | casein in |fat for one| Mcrease 
Increase 
-of casein | Increase _ 
of fatin | and aibu-| ofcasein ~ 
Pounds of 
ad casein and 
albumen in 
Petrie | pounds | sive in| “orale.” |Peasoia | lk. | mee fn | dati 
3.05 2.64 1.16 1:98) 1.54010.) .5 <hr AAS 
3.10 2.72 1.14 9.06 | °1.50-| 0.05 | 0.08 feaueue 
3.30 2.63 1.25 2.08 |; 1.62 | 0:25 |. 0.00 | 0005 
3.35 2.65 1.26 1.97 |, 1270 |) 0.804 . 0. 00s) geOnmemenme 
3.45 3.20 1.08 2.43 | 1.42 | 0.40]. 0.56 | 0.45 
3.50 3.14 i as GI 9.47 | 1.42 | 0.451 0.50) 0.49 
3.55 3.09 Lid 2.51 | 1.41] -0.50°)) 0946" eeeaee 
3.60 3.15 1.14 2.44 | 1.48 | 0.558! 0.51 | 0146 
3.65 3.15 Vere 9.47 1.1.48 | 0.607 (0.519) eee 
3.70 3.138 1.18 |) °2:49 1 1.50°) 0.65: | Ocoee 
3.75 3.06 1.23 9.48 | 1.51 |. 0.70 |{ 0042 sine 
3.80 3.08 Lo 2.46 1.54 | 0.75 |), O44 eee 
3.85 3.18 1.21 2.53 |. 1.52} 0.80 | 0/54) Gyo 
3.90 3.18 1.23 2.56 | 1.52 | 0.85 | 0.54) 0.58 
3.95 3.22 1.23 9.491 1.58 | --0.90.| 0.58) Pues 
4.00 3.29 1.22 2.68 | 1.50 | 0.95 | 0.65 |) 0.70 
4.05 3.45 Pas By 9077-1 1,46 | 150044, OUR 
4.10 3.36 1.22 2.68 | 1.53 | 1:05.19 0-79) e0eseee 
4.15 3.48 1.20 2.76). 1.50) --1 10.) Op eae ae 
4.20 3.38 1.24 2.62 1 1,60:]> 1.159) 2 0.7 
4.25 3.48 1.22 2.751.155) 1.20 4 OB 
4.30 3.44 1.25 2.64} 1.63] 1,95 |° 90. 800s Opeam 
4.35 3.59 1,21 2.90 | 1.50] 1.30] 0.95 | 0.92 
4.40 3.46 1.27 9.71 | 1.62 |. 1.35 |} 0282) sues 
2.40* RcAy 0.70 2.90 0.83")... . eee i 
9.90% 3.21 0.90 PY a ON Ye ee pi: 
2.95* 3.26 0.90 9:50.) 118 Ao. ee sae 
3.20% 3.21 1.00 2.41.) 1.38.) 3. Oe . 
3.25% 3.27 1.00 2.60) 1295 foe) j 
3.56* 3.46 1.03 9:69 1. 39-1" eee , a 
8780" | °3.48)[. 1.09 |. 12.81 |) 1.85 al a 4 
4,224 3.30 1.28 BT AC 1 64 is ae ae ee ‘ " 
5. 70+ 3.32 1A71 2.801, 29.04 ) 04... 0). ‘ 
6.00+ 8. 1.73 2.718) 4220 Oe a a rn 




A study of the tables above suggests the following points of 
interest: ! . 
(1st.) In normal milk, which contained fat varying from 3.04 
to 4.40 per cent., the casein and albumen varied from 2.53 to 3.76 . 

* Milk partially skimmed. t Cream added. 
