New YorK AGRICULTURAL EXPERIMENT STATION. 267 
body, but reached no definite conclusions as to whether it was 
an individual compound or what-was its relation to cheese-ripen- 
ing. Winterstein** has studied the cleavage products of caseo- 
glutin treated by concentrated hydrochloric acid and finds the 
proteid bases arginine and lysine present in proportions differing 
from the amounts obtained by Hart** from casein. The results 
of his work cannot be regarded as conclusive, since variation of 
conditions in producing cleavage leads to quite variable results. 
A cleavage study made by us on a similar product suggests a 
close relation between casein and the salt-soluble product, which 
appears to be identical with caseoglutin. (Bulletin 214, p. 638, 
1902.) 
PREPARATION OF CHEESE EXTRACTS. 
Material used to furnish preparation.—We used as the source 
of our material in making preparations for study a cheddar 
cheese one day old, which indicated by its stringing on a hot 
iron an abundance of salt-soluble substance. Portions of the 
cheese were ground in sand and extracted with water at 50° C. 
[he portion insoluble in water was then divided, part to be 
extracted with hot 50 per ct. alcohol and part with warm 5 per ct. 
salt solution. 
Preparation made by extraction with alcohol.—The ground, 
water-extracted cheddar curd was treated with boiling 50 per ct. 
alcohol. The extract was filtered through paper on a hot-water 
funnel. The filtrate on cooling and standing deposited the 
extracted proteid in a rubber-like mass. This mass was ground 
up in water several times, filtered, washed with 95 per ct. alcohol 
and ether, and dried at 100° ©. The product was a hard mass, 
difficult to pulverize. It contained 1.40: per ct. of ash. 
Preparation made by extraction with 5 per ct. solution of 
sodium chloride——The remaining portion of ground, water-ex- 
tracted cheese was extracted with a 5 per ct. solution of sodium 
chloride at 60° C., filtered through paper twice and then precipi- 
tated with two volumes of 95 per ct. alcohol. On standing over 
night the precipitate separated. It was filtered, washed by 
decantation with -water several times to remove the salt and 
finally thrown on a filter paper and washed until al! sodium 
8 Zeit. f. Physiol. Chem., 41:487 (1904). 
* Zeit. f. Physiol. Chem., 33:347 (1900). 
