( 
New YorK AGRICULTURAL EXPERIMENT STATION. 59 
In attempting to reason from these results to the probable 
action of the chloroform upon the enzyms in cheese, it should 
be remembered that there is a marked difference in the physical 
condition of the material in the two cases. With milk, the chlo- 
roform settled to the bottom in all bottles containing 5 per ct. 
or more of chloroform, while in the cheeses it remained more 
evenly distributed throughout the mass. This is in a measure 
offset by the fact that the percentages of chloroform tested in the 
milk were much higher than in the case of cheese, and that there 
was little increased retarding action shown by these higher per- 
centages of chloroform over that shown by 2.5 per ct. 
EFFECT OF CHLOROFORM UPON PROTEIDS. 
The effect of chloroform upon the rate of digestion through 
its action upon the milk proteids is so closely related to its 
action directly. upon the enzym that in our studies we have 
not attempted to differentiate them but have measured the com- 
bined effect and given the results in Tables X and XI. There 
are, however, other phenomena in connection with the use of 
‘chloroform which can be directly observed and which deserve 
notice. | 
In an early communication Salkowski(2) called attention to 
the coagulation which takes place when blood is preserved with 
chloroform and Formanek(1r), Kruger(1) and Salkowski(7) have 
more recently discussed its action as a precipitant for hae- 
moglobin. 
Kirchner(1) observed that blood serum coming in contact with 
the drops of chloroform turned a grayish white and, during the 
years that chloroform has been used as a means of preserving 
proteid solutions, it has been a matter of common observation 
that a white accumulation commonly forms on standing. 
In discussing the solubility of chloroform, attention was called 
to the formation of a heavy, white, opaque layer at the bottom 
of the milk. This layer is most easily studied in skim-milk, 
though it is equally abundant in normal milk, in the latter case 
being partly obscured by the submerged fat. 
Observations have shown that it is formed in skim-milk in 
noticeable quantities after the addition of 0.7 per ct. of chloro- 
form and steadily increases in amount in proportion to the 
~ amount of chloroform added. In case of the smaller percentage 
_ it readily mixes with the milk upon shaking and does not re- 
