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INFLUENCE OF THE FOOD. 667
We cannot therefore state as a definite fact that the composition of
the ash of the sucking young and the ash of the corresponding milk coin-
cide. Binge l
nevertheless claims that the composition of the ash of
the sucking young of various mammals is nearly the same, but that the
ash of the milk differs from the ash of the young in bo far as the slower
the young grows the richer it is in alkali chlorides and relatively poorer
in phosphates and lime-salts. The constituents of the ash have two
functions to perform, namely, the building up of the tissues and secondly
the preparation of the excreta, especially the urine. The faster the
young grows the more is the first in evidence, while the slower it develops,
the more prominent is the second.
The quantity of mineral l;odies in the milk, and especially the amount
of lime and phosphoric acid, as shown by Bunge and Proscher and
Pages, stands in close relation to the rapidity of growth, because the
amount of these mineral constituents in the milk is greater in animals
which grow and develop quickly than in those which grow only slowly.
A similar relation also exists, as shown by the researches of Proscher,
and especially of Abderhalden,2
between the quantity of protein in
the mill: and the rapidity of development of the sucking young. The
amount of protein is greater in the milk the quicker the animal develops.
The influence of the food on the composition of the milk is of interest
from many points of view and has been the subject of many investigations.
From these we learn that in human beings as well as in animals an insuffi-
cient diet decreases the quantity of milk and the quantity of solids, while
abundant food increases both. From the observations of Decai^ne
’•’
on nursing women during the siege of Paris in 1871, the amount of casein,
fat, sugar, and salts, but especially the fat, was found to decrease with
insufficient food, while the quantity of lactalbumin was found to be some-
what increased. Food rich in proteins increases the quantity of milk,
and also the solids contained, especially the fat, according to most
reports. The quantity of sugar in woman’s milk is found by certain
investigators to be increased after food rich in proteins, while others
claim it is diminished. A diet rich in fat may, as the researches of Soxhlet
and many others 4
have shown, cause a marked increase in the fat of
the milk when the fat partaken is in a readily digestible and assimilable
form. The presence of large quantities of carbohydrates in the food
1
Bunge, " Die zunehmende (Tnfuhigkeit der Frauen ihre Kinder zu stillen," Miin-
chen, 1900, cited by Camerer, Zeitschr. f. Biologie, 40.
2
Proscher, Zeitschr. f. physiol. Chem., 24; Abderhalden, il>id., 27; Pages. Arch,
de Physiol. (5), 7.
3
Cited from Hoppe-Seyler, 1. c, 739.
4
See Maly’s Jahresber., 26. See also Basch, Ergebnisse der Physiologie, 2, Abt. 1.
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