New York AGRICULTURAL EXPERIMENT STATION, Loy 9 
desired percentages by volume. Water was then added to bring 
the total up to 900 ce. 
The butter-fat used, after being heated above 185° F. (85° C.) 
for 10 minutes to kiil the enzymes present, was filtered tu remove 
the coagulated casein and was then decanted to free from water 
and salt. 
The chloroform assisted in emulsifying the fat and it was only 
in those bottles containing the smaller percentages of chloroform 
that difficulty was experienced in getting satisfactory samples 
for chemical analysis. In order to minimize this difficulty, the 
botties were warmed at 99° F, (37° C.) for a few hours before 
sampling in order to melt the fat. During the rest of the time 
they were kept at 60° F. (15.5° C.). 
TABLE II.—EFFECT OF VARYING AMOUNTS OF FAT UPON THE ANTISEPTIO: 
VALUE OF CHLOROFORM. 
In 100 Ibs. total nitrogen. 
“~ 











Proportions of ' Nitrogen in Number 
_—_—__ Total soluble albuinoses Nitrogen of germs 
Chloroform. Fat. Age. nitrogen. and peptones, in amides. per cc. 
Per ct. Per ct. Days. Lbs. Lbs. Lbs, 
Fresh: 17,124 
20 10 14 1901 10.52 8.79 
20 20 14 22.35 10.07 Lae2o —— 
10 10 14 7 We 2 yd 12.86 9.06 wee 
10 20 14 19.47 9.38 10.09 —_——- 
5 10 14 24.45 15.09 9.3 —_——. 
5 20 14 23.58 42223 135 —- 
2.5 10 14 28.14 16.21 11;,95 —_—~ 
2.5 20 14 28.82 15.65 Bah 
20 10 56 35.47 21.56 13.91 165 
20 20 56 34.85 20.04 14.78 165 
10 10 56 38.06 23 .20 14.86 167 
10 20 56 38.23 21.26 164.97 
5 10 56 39.24 23 .03 16.21 BAS: 
5) 20 56 39.48 22 .3€ WS gra (2 82 
2.5 10 56 38.26 24.44 18.82 209 
20 10 112 34.66 18.28 16.3 298 
20 20 112 36.74 20.24 16.50 
10 10 112 37.08 18.62 18.46 260 
10 20 112 41.78 21.40 20.3 142 
5 10 112 40.82 19.35 21.48 196 
5 20 me 43.05 23 .95 19.10 107 
2.5 10 112 36.48 18.53 17.95 274 
2.0 20 112 38.81 19.09 19.72 a4. 
12 
