Am.  Jour.  Pbarm.  \ 
November,  1901.  j 
Coagulation  of  Cows  Milk. 
56i 
gramme  of  silver  nitrate  in  10  c.c.  of  deodorized  alcohol  and  adding 
two  drops  of  nitric  acid  to  the  mixture)  and  heated  for  about 
five  minutes  in  a  water-bath,  the  oil  should  retain  its  original  color, 
not  becoming  reddish  or  brown,  nor  should  any  dark  color  be  pro- 
duced at  the  line  of  contact  of  the  two  liquids  (absence  of  more 
than  5  per  cent  of  cottonseed  oil  or  any  other  foreign  oils). 
Another  test  for  this  oil  is  known  as  the  "  elaidin  re-action," 
which  is  as  follows : 
If  10  c.c.  of  the  oil  be  shaken  frequently  during  two  hours  with 
a  freshly  prepared  solution  of  I  gramme  of  mercury  in  3  c.c.  of 
nitric  acid  a  perfectly  solid  mass  of  a  pale  straw  color  will  be 
obtained. 
There  are  numerous  other  tests  for  olive  oil  but  the  above 
mentioned  will  give  satisfactory  results. 
THE  INFLUENCE  OF  CEREAL   DECOCTIONS   ON  THE 
COAGULATION  OF  COWS'  MILK. 
By  Charges  H.  La  Waix. 
For  some  years  past  it  has  been  recognized  by  eminent  authori- 
ties on  dietetics  that  cereal  decoctions,  when  added  to  cows'  milk, 
play  an  important  part  in  modifying  the  character  of  the  curds 
which  are  formed  when  the  casein  is  coagulated  by  the  hydrochloric 
acid  in  the  gastric  juice. 
The  greatest  difference  between  human  milk  and  cows'  milk  has 
been  shown  to  exist  in  the  character  of  the  curds  which  are  formed 
by  the  addition  of  a  coagulating  agent ;  human  milk  forming  fine 
flocculent  coagula  while  cows'  milk  forms  tough  cheesy  masses. 
Many  prominent  pediatrists  have  long  realized  the  value  of  cereal 
decoctions  in  the  modification  of  cows'  milk,  and  such  men  as 
Chapin,  Heubner,  Jacobi,  Starr  and  Smith  have  openly  advocated 
their  use. 
There  has  been  some  difference  of  opinion,  however,  as  to  whether 
conversion  of  the  cereals  has  any  modifying  influence  on  the  char- 
acter of  the  curd,  and  this  subject  was  taken  up  and  thoroughly 
investigated  by  Dr.  Franklin  W.  White  about  a  year  ago,  with 
results  which  were  summarized  as  follows  : — 
(1)  Dilution  of  milk  with  cereal  decoctions  of  proper  strength  renders  the 
casein  curd  much  more  fine,  soft  and  digestible  than  simple  dilution  with 
water.  There  is  no  difference  in  the  action  of  various  cereals,  such  as  barley, 
oats,  rice  or  wheat. 
