Report to the Local Government Board upon the "biological properties" of milk, both of the human species, and of cows, considered in special relation to the feeding of infants / by Janet E. Lane-Claypon.

  • Janet Lane-Claypon
Date:
1913
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Licence: In copyright

Credit: Report to the Local Government Board upon the "biological properties" of milk, both of the human species, and of cows, considered in special relation to the feeding of infants / by Janet E. Lane-Claypon. Source: Wellcome Collection.

    28/100 (page 26)
    This last III' I'onsiiU'iVil most likolv to l>o tlio triio ox])ltiiiation, 111 tills lio a^i*rv'oil wllli ('atlioart ami llalii^''*). w lio iii tlio .saiiu' yoar sliowoil that many Inn'toria Innl roiluoiii^- proport it's toNvanls iiiotliyloiio bluo, ami that tho property was inobably attaohoil ti> the protoplasm ot* tho ooll. Sohariliii^or also fouml that tho optimum tomporaturo tor tho roaotion with formalin was -lo-ritt'^ (\. tho oolour nsnallv ilis- % appoarin^' within ilO miinitos, after inoubation. romporaturos of (\ wore also iisoil. After tho publioation ot this paper it booamo >ioiiorally rt'oo^^- nisoil that tho roiluotion of mothylono bluo, ami of formalin ami mothylono bluo. wore ililYoront ri'aotioiis. ami inaMnnoh as Sohar- illiii*or\s reagent was oapablo of being nsoil in fresh milk tin* more quiokly i>f tho two it sooniod that it wonbl bo valuable tor tho iUlforontiation of raw ami hoatoil milk. rtzt^*''‘‘‘‘ (IDOd ami UUt-h pointoil out that tin* rosnlts obtained with Soharilingor‘s reagent wore ilopi'iuh'iit upon tho vom*tion of tho milk. In fresh, slightly alkalim* milk It was positive, but in stab* milk whii'h is m‘id in roaotion. it was negative, but I'lUiUl be restored t'ven in sour milk by tiu' addition of sufHi'ienf alkali. He believed that the laetoM* of the milk ]dayed a part in tin* roaotion. Siegfeldt*^'') also bi'lieved the roaotion to be unreliabh' for the deteetion of raw or boiled milk. lvnllniannt“'^ showed that the roaotion with Si'har- dinger's reagent was positive even after heating at (\ for om* hour, but it was negative if the temperature was raiseil to (’. Methylene blue alone was negative at both temperatures, 1’pon this l'tz(^'''*') again wrote emphasising his pidiit about the roaotion. Both Ivullman ami Utz were ilealing with tin* snbjeet solely as a means of ditYereiitiating between raw and boiled or heated milk, ami there seems to have been some dt'gree of oom fusion between oxidising ami rediioiiig ai'tions, into whii'h it is not iieoessarv to enter. • Sohardinger(‘''‘''^'l wrote vindioating the reliability of his roaotion as a test for boiled milk, ami the disoussioii oontinm'd for some time longer uinm these lines; the main nuestions being 1. Was it a reliable test, or did it lend itself to falsitioation of milk by the addition of an alkali; and ‘J. Was it as reliable as the peroxidase roaotion pp. (5, Tb ami if so, was it as easy to oarrv out ? ddiis aspeot does not, however, direotly oonoern this report. ddie next phase in the investigation of the rediiotases was now entered upon. It was oouoerned with the id* the two reaotious with methylene blue. vWere the two reaotions due to the same oaiisey If so were they due to ferments or to baoterial aotioiiy If the former then they might be of biologieal signiti- oanoe, and if the latter then they might be used as a means of estimating the degree of eontamination of the milk. Sniidt(^^'‘^') (H)Ol'l showed that there were three faetors in milk whieh eould bring about the reduoiion of methylene blue; (he appears to have regarded this aetioii as a eatalytie one).