New YorK AGRICULTURAL EXPERIMENT STATION. 55 
presence of 2 per ct. of chloroform but, when o.2 per ct. of 
hydrochloric acid was added to the, mixture, the pepsin became 
active. At the end of 56 days, 46 per ct. of the nitrogen of the 
milk was in a soluble form. 
Grutzner(1), in working with the pancreatic ferment, found that 
its action was checked by chloroform water even when diluted 
1a to 20 times. 
At the Wisconsin Station commercial pancreatin in the propor- 
tion of I-25000 parts of amphoteric, boiled milk in 2 per ct. of 
chloroform acted so energetically that 52 per ct. of the nitrogen 
of the milk was soluble at the end of 56 days. Two tests with 
commercial trypsin in the same concentration and under similar 
circumstances gave 86 per ct. and 87 per ct. of soluble nitrogen 
respectively at the end of 56 days. ~ 
The ability of milk enzyms to produce a digestion of the milk 
in the presence of chloroform and similar substances was an- 
nounced by Babcock and Russell(1) in 1897 and evidence on 
this point has been furnished in a number of papers. These 
results have been substantiated by von Freudenreich,’? Jensen"! 
and others. An observation of Salkowski’s(4) stands in such 
sharp contrast to their results that it deserves mention. He 
reports that two samples of normal milk containing 0.3 per cent. 
of chloroform showed no demonstrable evidence of proteolysis 
after standing 13 years. 
In our own experience covering a large number of experiments 
and extending over 8 years, every sample of milk in the presence 
of chloroform has undergone a gradual but well-marked proteolysis. 
Further discussion of the enzyms of milk is not given here, since 
it is proposed to devote a bulletin to this subject later. 
EFFECT OF CHLOROFORM UPON MILK ENZYMS. 
For the purposes of this study, it seemed desirable to remove 
the fat from the milk, and accordingly the milk used in these 
experiments was twice passed through a centrifugal separator. 
In so doing, the amount of enzyms was unavoidably reduced and 
the resulting action was less rapid than would have been the case 
in normal milk. 
von Freudenreich, Ed. Ueber das in der Milch vorhendene unorgan- 
isierte Ferment, die sogenannte Galactase. Land. Jahrb. Schweiz, 14: 49-55. 
1900. 
™ Jensen, Orla. Studien ueber die Enzyme im Kase. Landw. Jahrb. 
Schweiz, 14: 197-233. 1900. 
