NEw YorK AGRICULTURAL EXPERIMENT STATION. oh 
hyde in-a few experiments as a check upon the action of chloro- 
form, practically all of our enzym study has been carried on 
with the aid of the latter agent. We chose chloroform for our 
work for the following reasons: 1. It is an active germicide. 2. 
It does not prevent a vigorous action of the enzyms. 3. It ap- 
parently has but little action upon the proteids of the milk. 
4. It is efficient in small quantities and does not markedly affect 
the dilution. 5. Its presence can be quantitatively determined. 
6. It is not inflammable. 7. It tends to submerge the fat and 
thereby assists in sampling. 
Before undertaking a discussion of the relation of enzyms to 
cheese-ripening it has seemed best to treat the action and 
utility of chloroform in such a study in a separate bulletin. 
Much of the data here given is closely associated in origin 
and significance with that in a bulletin to follow upon the rela- 
tion of milk enzyms to cheese-ripening. 
In the study of any enzym one of the first requisites is a 
substance which will repress those lower forms of life that 
so readily attack digesting solutions. An ideal agent for this 
work would be one which totally eliminates the organized fer- 
ments without, at the same time, exerting any influence upon 
either the enzym acting or the proteid acted upon. Unfortu- 
nately we know of no such substance for use in connection with 
milk. It is therefore of vital interest in our study of chloroform 
to note its germicidal action, its effect upon the enzym and its 
effect upon the proteids. 
ACKNOWLEDGMENTS. 
The data upon which this bulletin is based have been gradu- 
ally accumulated during the past eight years and several per- 
sons have been concerned in their production. Most important 
among these was E. B. Hart, now connected with the Wisconsin 
Agricultural Experiment Station, who was associated with us 
in the study of this problem up to four and one-half years ago. 
A. J. Patten, now with the Michigan Agricultural College and 
Station, and J. A. LeClerc, now with the Department of Agri- 
culture at Washington, D. C., each assisted in some of the 
chemical work. During the past two years A. W. Bosworth 
has done the detailed chemical work. L. A. Rogers, now with 
the Department of Agriculture, at Washington, D. C., and J. F. 
Nicholson, now with the Oklahoma Agricultural College and 
