NEw York AGRICULTURAL EXPERIMENT STATION. 37 
various percentages of chloroform and, after ten days to two weeks, 
the chloroform actually in solution in the body of the milk was 
determined. The following table gives the results of two such 
sets of determinations, one with a milk containing 5 per ct. of 
fat, and the other with similar milk from which the fat had been 
removed. In each case the bottles were shaken sufficiently to mix 
the chloroform and the milk thoroughly, and were allowed to 
stand, at approximately 20° C. (68° F.), for some days preceding 
the chemical analysis in order to ensure a settling out of the 
chloroform not in solution. 
Tasie J.— So_upitity oF CHLOROFORM IN MILK.* 




Milk Mae Asef 
5 per ct. of fat. Skim-milk, 
CHLOROFORM ADDED. | 
Chloroform Chloroform 
in solution. in solution. 
Per ct. Per ct Per fy. 
Eh as of Rly Se Bgl A Sal Ree a aie Ae Or] See a eel eet ae 0.280 0.486 
Ba OUR IES GPL UCS Gi Ce Gana 8 cr gered nn a ee 0.582 0.589 
Um meri oe) Ske OL Se Le es Lol ibe 0.582 0.572 
Ee CMM ES eS See a uara Sis ia veg Gaels ovaeb sitive eal 0.566 0.550 
hol bea Soa RS Rg ht wae a RR A nepal Ad eee oe 0.476 0.557 



* Determined by Mr. Bosworth. 
With the exception of the bottles of milk containing 5 per ct. 
of fat, which received 1.0 per ct. of chloroform, the percentage 
of chloroform found in solution in the milk in these experiments 
is entirely independent of the amount added. The average of the 
solubility found in these 9 cases, representing 18 bottles, is 0.55 
per ct. by volume. 
In the two bottles of normal milk received I.0 per ct. of 
chloroform there was not sufficient chloroform to saturate both the 
fat and the milk. The percentage of chloroform given in the 
table is higher than the true percentage of chloroform in the milk- 
‘serum, since in these battles there was 1.4 per ct. of fat com- 
bined with chloroform present in the body of the milk. 
The close agreement between the solubility as here determined 
for milk (0.55 per ct.) and the figures already given for the 
solubility of chloroform in water, suggests that the chloroform 
dissolves in the water of the milk as it does im pure water, while 
the 3 per ct. of proteids present unites with about 0.05 per ct. of 
chloroform in addition. ' 
