Practical physiological chemistry; a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . physiol. Chemie, 24, 285, 1898. ^ .\bderhalden: Ibid., 26, 487, 1899; and 27, pp. 40S and 457, 1899. 3i8 PHYSIOLOGICAL CHEMISTRY refers to the mystery of the useless secretion. Basch^ has recently sug-gested that this secretion of witches milk is brought about by thepassage of hormones (see Chapter on Pancreatic Digestion) from theblood of the mother to the fetus. Lactose, the principal carbohydrate constituent of milk, is an impor-tant member of th
Practical physiological chemistry; a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . physiol. Chemie, 24, 285, 1898. ^ .\bderhalden: Ibid., 26, 487, 1899; and 27, pp. 40S and 457, 1899. 3i8 PHYSIOLOGICAL CHEMISTRY refers to the mystery of the useless secretion. Basch^ has recently sug-gested that this secretion of witches milk is brought about by thepassage of hormones (see Chapter on Pancreatic Digestion) from theblood of the mother to the fetus. Lactose, the principal carbohydrate constituent of milk, is an impor-tant member of the disaccharide group. It occurs only in milk, exceptas it is found in the urine of women during pregnancy, during the nurs-ing period, and soon after weaning; it also occurs in the urine of normalpersons after the ingestion of a very large amount of lactose in the is not derived directly from the blood, but is a specific product of thecellular activity of the mammary gland. It has strong reducing power,is dextro-rotatory and forms an osazone with phenylhydrazine. Lac-tose is not fermentable by pure yeast. For changes which lactose. Fig. 104.—Lactose. undergoes in lactic acid fermentation see page 314. The crystallineform of lactose is shown in Fig. 104. Casein, the principal protein constituent of milk, belongs to thegroup of phosphoproteins and contains per cent of phosphorus.^It has acidic properties and combines with bases to produce salts.^It is probably present in milk in the form of neutral calcium caseinate(Casein Ca4).^ It is not coagulable upon boiling and is precipitatedfrom its neutral solution by certain metallic salts as well as upon satu-ration with sodium chloride or magnesium sulphate. Its acid solu-tion is precipitated by an excess of mineral acid. Lactalbumin and lacto-globulin, the protein constituents of milk, ^ Basch: Milnch. med. Woch., 58, 2266, 1911. ^ Bosvvorth and Van Slyke: Jour. Biol. Chem., 19, 67, 1914. ^ Van Slyke and Bosworth: Jour.
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