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CHEMISTRY OF MILK-SECRETION. 669
of the gland have not given any clue as to the mode of formation of
casein. The findings of Mandbl l
that the hydrolytic cleavage products
of the nucleoprotein from the mammary glands occur approximately
quantitatively in the same proportions as in casein, are important in this
connection.
That the milk-fat is produced by a formation of fat in the protoplasm,
and that the fat-globules are set free by their destruction, is a generally
admitted opinion, which, however, does not exelude the possibility that
the fat is in part taken up by the glands from the blood and eliminated
with its secretion. That the fats of the food can pass into the milk
follows from the investigations of Winternitz, as he has been able to
detect the passage of iodized fats in the milk, and these observations
have been substantiated by the investigations of Caspari and Parascht-
schuk.2
The abundant quantities of iodized fat which were eliminated
with the milk in these cases without doubt depend, at least in great part,
upon the iodized fat of the food, hence it cannot be said that all of the
milk-fat containing iodine was unchanged iodized fat of the food. The
previously-mentioned older investigations of Lebedeff and Rosenfeld
and also the recent ones of Spampani and Daddi, Paraschtschuk, Gogi-
tidse and others on the passage of foreign fats into the milk also indicate
the passage of the fat of the food into the milk, although we are still uncer-
tain on this point. According to Soxhlet the fat of the food does not
pass into the milk directly, but is destroyed in place of the body-fat,
which then becomes available and is, as it were, pushed into the milk.
Hexriques and Hansen could not detect any mentionable quantity of
linseed-oil in the milk after feeding with this oil; the milk-fat was not
normal, but had a higher iodine equivalent and a higher melting-point,
from which they also concluded that a transformation of the food-fat
in the glandular cells is possible. The results of the experiments of
Gogitidse 3
with soaps also indicate that the mammary glands have the
property of forming fats by synthesis from their components. As a
formation of fat from carbohydrates in the animal organism is at the
present day considered as positively proved, it is likewise possible that
the milk-glands also produce fats from the carbohydrates brought to
them by the blood. It is a well-known fact that an animal gives off
for a long time, daily, considerably more fat in the milk than it receives
1
Bioch. Zeitschr., 22.
:
Winternitz, Zeitschr. f. physiol. Chem., 24; Caspari, Arch. f. (Anat. u.) Physiol.,
1899, Supplbd. and Zeitschr. f. Biologie, -46; with Winternitz, ibid., 49; Paraschtschuk,
Chem. Centralbl., 1903, 1.
3
Lebedeff, Pfluger’s Arch. 31; Rosenfeld, Ergebn. d. Physio!. 1 and 2; Spampani
and Daddi, Maly’s Jahresber., 26; Hennques and Hansen, ibid., 29; Gogitidse, Zeitschr.
f. Biologie, 45, 46, and 47. See also Basch, Ergebnisse d. Physiol., 2, Abt. 1.
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