SOME NEW CONSTITUENTS OF MILK.* 
Tuirp Paper. 
A NEW PROTEIN, SOLUBLE IN ALCOHOL. 
By THOMAS B. OSBORNE anp ALFRED J. WAKEMAN. 
WITH THE COOPERATION OF CHARLES S. LEAVENWORTH AND 
OweENn L. NOLAN. 
(From the Laboratory of the Connecticut Agricultural Experiment Station, 
loan LE anam \ 
CORRECTION, 
On page 42, Vol. XXXIII, No. 1, January, 1918, the 18th line, for 
a read aus | j 
755 760° 
; 760 762 
ho Tea 
On page 44, the 17th line, for 762 r 760° 
er eet | ea ve 
the other proteins heretofore obtained from milk was shown, not 
only by its behavior towards solvents and the proportion of some, 
at least, of the amino-acids which it yields on hydrolysis, but 
also by the fact that it does not react anaphylactically with any of 
these other proteins although it is itself highly anaphylactogenic. 
That this protein is an original constituent of milk and not a prod- 
uct of the action of alkali or other reagents used in purifying 
casein is shown by the fact that it can be obtained from casein 
which has been separated from milk simply by the addition of 
*The expenses of this investigation were shared by the Connecticut 
Agricultural Experiment Station and the Carnegie Institution of Wash- 
iIngtronw iL. C. 
243 
THE JOURNAL OF BIOLOGICAL CHEMISTRY, VOL. XXXIII, NO. 2 
