New YorRK AGRICULTURAL EXPERIMENT STATION. 227 
Percentages: 
Calculated for tetramethylenediamine hydrochloride, Found 
(C,H,, N, 2H Cl) 
Cl 44,06 : 43.76 
In cheese 4 1-2 months old.—We expected to find putrescine 
in this cheese as in the others, since arginine, of which it forms a 
reduction product, was not found; but we were unable to obtain 
this compound. 
ISOLATION OF AMMONIA FROM RIPENING CHEESE. 
We ground with sand 500 grams of a normal cheddar cheese, 
ripened at 13° C., 10 months old. We extracted this with water 
at 55° C., precipitated the water-extract with tannin, filtered and 
distilled the filtrate with steam into a dilute solution of hydro- 
chloric acid. The distillate was evaporated after addition of 
platinum chloride and the ammonium salt isolated, yielding 8.1 
grams of ammonium chlorplatinate. After drying over sulphuric 
acid, the following analytical results were obtained: 
Percentages: Calculated for ammonium chlorplatinate. Found 
((N Hy), Pt Cl,) 
Pt 44,21 44,22 
Since we had found in the cheese 15 months old the volatile 
base putrescine, it was thought possible that small amounts of 
this base might distil over when the estimation of ammonia was 
made by distillation with magnesium oxide, thus vitiating the 
results in the ordinary method of estimation by increasing the 
amount of nitrogen obtained as ammonia. In the case of the 
cheese used and uuder the conditions of experiment, no such con- 
tamination was observed. 
DISCUSSION OF RESULTS. 
Summarizing the results secured by the work embodied in the 
preceding portion of this paper, we find (1st) paranuclein as a 
common constituent of all cheeses examined by us; (2d) in the 
younger cheese, which was 4 1-2 months old, the three basic 
products, lysatine, histidine and lysine; and (3d) in the older 
cheese, which was 15 months old, tetramethylentdiamine (putre- 
scine) and lysine. 
