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660 MILK.
Milk of the Water. Solids Proteins. Fat. Sugar. Salts.
DO gee Sioa ee 754.4 245.6 99.1 95.7 31.9 ties
Cath. Ware co 816.2 183.7 90.8 3187433 49.1 5.8
Goating: eee? <<a: 869.1 130.9 36.9 40.9 44.5 8.6
Sheep. eee Koes 8 835.0 165.0 57.4 61.4 39.6 6.6
Caw. jee oa ee 871.7 128.3 35.5 36.9 48.8 7.1
Horse. Bot ws. ae oh 900.6 99.4 18.9 10.9 66.5 Sk
ASSIS! ERR ee 900.0 100.0 21.0 13.0 63.0 3.0
Big eiow ea yin 823.7 U7 D.3 60.9 64.4 40.4 10.6
Elephant......... 678.5 salad 30.9 195.7 88.5 6.5
Dolphin. ese. 486.7 Olsre sae 437.6 4.6
Wihaled:). ans, afele 698.0 302.0 94.3 194.0 9.9
Human Miik.
Woman’s milk is amphoteric in reaction. According to CoURANT
its reaction is relatively more alkaline than cow’s milk, but it has, never-
theless, a lower absolute reaction for alkalinity as well as for acidity. He
found between the tenth day and the fourteenth month after confinement
practically constant results. The alkalinity, as well as the acidity, was
a little lower than in childbed. One hundred cc. of the milk had the
same average alkalinity as 10.8 ec. N/10 caustic soda, and the same
acidity as 3.6 cc. N/10 acid. The relation between the alkalinity and the
acidity in woman’s milk was as 3:1, and in cow’s milk as 2.1:1. The
actual reaction determined electrometrically is, according. to FoA,? still
nearly neutral, like the other kinds of milk. ALuaria has: also arrived
at similar results, according to whom the tendency of human milk toward
alkaline reaction even in the most prominent cases never corresponds
N
caeeameaeee at ion.
to a 1,000,000 aOH solution
Human milk also contains fewer fat-globules than cow’s milk, but
they are larger in size. The specific gravity of woman’s milk varies
between 1.026 and 1.036, generally between 1.028 and 1.034. It is highest
in well-fed and lowest in poorly-fed women. The freezing-point is lowered
on an average 0.589° C., according to Winter and PARMENTIER?® con-
stant at 0.55°, and the molecular concentration is 0.318.
The fat of woman’s milk has been investigated by Ruprsy. It forms
a yellowish-white mass, similar to’ordinary butter, having a specific gravity
of 0.966 at 15°. It melts at 34.0° C. and solidifies at 20.2° C. - The fol-
lowing fatty acids can be obtained from the fat, namely, butyric, caproic,
capric, myristic, palmitic, stearic, and oleic acids. The fat from woman’s
milk is, according to Ruppe, and Lavss,* relatively poor in volatile
fatty acids. The non-volatile fatty acids consist of one-half oleic acid,
1 Scheibe, cited in Bioch. Centralbl., 7, 553.
2 Compt. rend. soc. biol. 58; Allaria, Maly’s Jahresb., 39, 242.
3 See Maly’s Jahresber., 34.
4 Ruppel, Zeitschr. f. Biologie, 31; Laves, Zeitschr. f. physiol. Chem., 19.
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