New YorK AGRICULTURAL EXPERIMENT STATION. 179 
TABLE I1V.— INFLUENCE OF DIFFERENT AMOUNTS oF Lactic ACID 
ON PARACASEIN. 











Nigrorens 
| Gr A f Pr en Precipitate | 1” seca “4 
Beviee [OP mailte|' iaistare | 'inikntear ta [AIO N!OM iaprienred [eer enible 
sugar | when ana- | mixture when neste line Bb catel hates ae ath pressed as 
used. lyzed. analyzed. water extract. extract. ede ee 
nitrogen. 
A 0.5 | 2 weeks..| Trace...... 3.9 YiGgr? 7), 30.36 
A 0.5 | 2 weeks.| None...... 4.3 Yess yoy” ful 
B 1.0 | 2 weeks.; Considerable 5.4 a OB, Ges 9 23.31 
B 1.0 | 2 weeks.| Considerable 5.2 NES ites 20.60 
C 0 2 weeks.| None...... 1,2 N On sir 3702 
C 0 2 weeks.| None...... 1.0 NOE Jy: 3.75 
A 0.5 1 month.| None...... 4.45 BY is aa 40.65 
A 0.5 1 month.; None...... 3.9 "ese: +... 28 .46 
B 1.0 1 month.) Small amt.. 6.2 Yes,. 4. . 9.76 
B 1.0 1 month.) Small amt.. 4.9 NS RE ee Tas2 
C 0 1 month.| None...... 0.6 Nov“? 0: 3Ub2 
C 0 1 month.; None...... 0.8 Noe. fet 4.07 
Lactic 
acid. 
D 0.5 Bont ee eee. | 3.4 Yes 44.72 
E 1.0 So tmonths. 4. FO A 6.4 Yess. 0%: 2°17 
F 1.5 BOTOT GT ee pce cake 11.4 OS ts to 1.62 
Attention is called to certain facts shown by the data em- 
bodied in this table. 
1. When we used 0.5 gram of milk-sugar, the maximum 
amount of the product soluble in dilute solution of sodium 
chloride was found only after the milk-sugar had completely 
disappeared, as can be seen by comparing Series A at 2 weeks 
and 1 month. 
2. When we used 1 gram of milk-sugar, the largest amount 
of salt-soluble product was formed, while considerable sugar 
was still present. As the acid fermentation of the milk-sugar 
continued, the amount of salt-soluble product rapidly decreased. 
This is shown by comparing Series B at 2 weeks and 1 month. 
3. We see the same truth illustrated in Series D, E, and F, 
where we added pure lactic acid directly in the different quan- 
tities indicated. When we added 0.5 gram of lactic acid, there 
was formed a large amount of salt-soluble product, nearly 45 
per ct. of the total nitrogen appearing in this form. However, 
when we used 1 and 1.5 grains of pure lactic acid, there was 
practically no salt-soluble product formed. 
