New YorK AGRICULTURAL EXPERIMENT STATION. 215 
6. DETERMINATION OF NITROGEN IN THE FORM OF PEPTONES. 
From the total nitrogen subtract that found in all forms other 
than that of peptones as indicated in case of cheese, under 9, 
pp. 202-211. 
7. DETERMINATION OF NITROGEN IN THE FORM OF AMMONIA, 
See under 10, methods for cheese, p. 211. 
Ill. DETERMINATION OF CHLOROFORM. 
When chloroform is used as an antiseptic in milk and cheese, 
it is very essential to know approximately the amount present 
in order that we may have a proper control of conditions. We 
have used the following method successfully: We place 5 grams 
of milk or cheese in a pressure bottle with about 100 cc. of alco- 
hol and 5 grams of caustic potash. The bottle is then heated 
in an autoclave for half an hour at 230° F. (110° C.). The result- 
ing chloride is determined by titration as for chlorine in sodium 
chloride. 
