Publisher's Synopsis
Excerpt from A Critical Investigation and an Application of the Rat Growth Method for the Study of Vitamin B
The casein was prepared from the commercial product by purification in the manner suggested by Sherman and Husa (unpublished experiments) as follows: One liter of 60 per cent. Alcohol (by weight) was added to 200 grams Of casein and the mixture stirred for one-half hour by means Of a mechanical stirrer and was then allowed to stand for five and one-half hours. After this period the casein was filtered Off through a Buchner funnel and washed once in the funnel with 500 cc. Of 60, per cent. Alcohol. The casein was again treated with one liter of 60 per cent. Alcohol as before but this time was left to stand for eighteen hours. It was filtered Off and washed as before with 500 cc. Of 60 per cent. Alcohol and finally with 500 cc. Of 90 per cent. Alcohol. The last washing merely facilitates the drying. The casein was removed from the filter and spread out in a thin layer and allowed to become air-dry. Throughout this paper the strength Of alcohol used is always given in per cent. By weight.
The butter was melted at a temperature not exceeding 45 C. All the curd, salt and water settles to the bottom of the vessel and may be easily removed when the butter solidi fies. The butter fat is again melted at a low temperature, and filtered through filter paper using a hot water funnel.
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