Archive image from page 17 of Dairy chemistry; a practical handbook. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies dairychemistryp00rich Year: 1920 INTRODUCTION. It exists in milk in the form of small globules. Many have thought that a true membrane surrounds each globule, and Bechamp considers this view as proved by the behaviour of milk when treated with ether. He finds that milk is capable of dissolving a very large quantity of ether, much more than would be dissolved in the aqueous portion of the milk, and he explains this by the theory tha
Archive image from page 17 of Dairy chemistry; a practical handbook. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies dairychemistryp00rich Year: 1920 INTRODUCTION. It exists in milk in the form of small globules. Many have thought that a true membrane surrounds each globule, and Bechamp considers this view as proved by the behaviour of milk when treated with ether. He finds that milk is capable of dissolving a very large quantity of ether, much more than would be dissolved in the aqueous portion of the milk, and he explains this by the theory that the ether is dissolved by the fat con- tained in the membranes. His theory assumes that the ether has passed into the membrane by the process known as ' endos- mose,' and that the endosmose is stopped only when the pressure exerted by the distended membrane is equal to the osmotic pressure ; the presence of fat to small amount in the excess of ether which separates is explained as due partly to a process of exosmose of the fat within the membrane concurrently with Fig. 1.—Fat Globules in Milk. the endosmose, and partly to the bursting of a number of the globules. The opponents of his theory urge that the amount of fat in the excess of ether which separates, if this be great, is too large to be explained by assuming exosmose, or the bursting of the globules, which should not take place to a greater degree with a large excess of ether than with a small. Storch has put forward the view that no real membrane exists round the fat globules, but that a gelatinous ' mucoid '' mem- brane (slim-membran, in Danish) surrounds them ; this consists, according to him, of a combination of 6 parts of a mucoid ' protein with 94 parts of water (membran-slim). He bases his view— (1) On the fact of the existence of this mucoid substance in
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