^{page 225 note 1} Nierenstein, M., “The transformation of proteins into fat during the ripening of Cheese,” Proceedings of the Royal Society, B. 83, p. 301 [1911].CrossRefGoogle Scholar

^{page 226 note 1} Von, Herwerden, Zeitschr. f. physiolog. Chemie, 52, 184 [1907].Google Scholar

^{page 226 note 2} The name “Tyrocasein” from the Greek τνρòs (cheese) would express my view better; however, as it will be seen further, that name has been adopted by Winterstein for one of the intermediate products formed during the ripening process.

^{page 226 note 3} Weidemann, , Landwirtsch. Jahrb. 11, 587 [1882].Google Scholar

^{page 226 note 4} Rose u. Schulze, ibid. 13, 115 [1884].

^{page 226 note 5} Benecke u. Schulze, ibid. 16, 317 [1887].

^{page 227 note 1} van Slyke, and Hart, , Amer. Chan. Journ. 28, 429 [1902]Google Scholar and ibid. 29, 371 [1903].

^{page 227 note 2} Winterstein, , Zeitschr. f. physiol. Chemie, 41, 485 [1904].CrossRefGoogle Scholar

^{page 227 note 3} Winterstein u. Thöni, ibid. 38, 28 [1902].

^{page 227 note 4} Bisegger, , Dissertation, Zurich [1907].Google Scholar

^{page 227 note 5} Winterstein, l.c.

^{page 227 note 6} Winterstein, l.c.

^{page 227 note 7} Bisegger, l.c.

^{page 227 note 8} Proust, , Ann. Chim. et Phys. [2], 10, 40 [1818].Google Scholar

^{page 227 note 9} Sieber, , Jour, prakt. Chemie [2], 21, 213 [1880].Google Scholar

^{page 227 note 10} Winterstein, u. Thöni, Zeitschr. f. physiol. Chemie, 36, 28 [1902].CrossRefGoogle Scholar

^{page 228 note 1} Steinegger, , Landwirtsch. Jahrb. 15, 132 [1886].Google Scholar

^{page 228 note 2} Winterstein, , Zeitschr. f. physiol. Chemie, 41, 485 [1904].CrossRefGoogle Scholar

^{page 228 note 3} All those aminoacids which I have proved for the first time to be present in cheese are marked ^*.

^{page 228 note 4} Emil, Fischer, Zeitschr. f. physiol. Chemie, 33, 151 [1901];Google Scholar see also ibid. 39, 155 [1903] and Abderhalden, ibid, 44, 23 [1905], 63, 19 [1907].

^{page 229 note 1} Skraup, , Monatsheft f. Chemie, 29, 791 [1908].CrossRefGoogle Scholar

^{page 229 note 2} Kossel, u. Kutscher, Zeitschr. f. physiol. Chemie, 31, 382 [1900].Google Scholar

^{page 229 note 3} Emil Fischer, ibid. 33, 151 [1901].

^{page 229 note 4} van Slyke, and Hart, (Amer. Chem. Jour. 29, 380 [1903]), who have examined an American Cheddar cheese after 4½ months' ripening, state: “We are led to conclude that arginin does not exist in appreciable quantities in cheese of this age.” These authors only obtained from 3 kgrms. cheese, 0·255 gr. arginin.Google Scholar

^{page 230 note 1} Benecke, E.Schulze, u., Landwirtsch. Jahrb. 16, 317 [1887];Google Scholar Ulrich Weichmann, ibid. 1728 [1888]; Winterstein, , Zeitschr. f. physiol. Chemie, 41, 485 [1904];CrossRefGoogle ScholarBisegger, , Dissertation, Zurich [1907].Google Scholar

^{page 230 note 2} In the semi-popular report by J. A. Coward, “On researches into some of the chemical changes involved in Hard-Cheese Production,” p. 16, we find the interesting statement: “Water extracts from cheese (six months old) can readily enough be shown to contain crystalline bodies and leucin and tyrosin are easily detectable.”

^{page 230 note 3} M. Nierenstein, Report on the Swiss Institutions connected with the Milk Industry, etc. (Chemical Department, University of Bristol, 1909).

^{page 230 note 4} See Emil, Fischer, Untersuchungen über Aminosäuren, Polypeptide und Proteine, p. 30 (Berlin, 1903).Google Scholar

^{page 231 note 1} Abderhalden, u. Funk, Zeitschr. f. physiol. Chemie, 53, 17 [1907].Google Scholar

^{page 231 note 2} Czapeck, , Hofmeister's Beiträge, 1, 338 [1902], 2, 657 [1904].Google Scholar

^{page 231 note 3} Emmerling, , Ber. d. deutsch. chem. Gesellsch. 35, 2289 [1902].CrossRefGoogle Scholar

^{page 231 note 4} Bisegger, , Dissertation, Zurich, pp. 24–27.Google Scholar

^{page 231 note 5} Highly interesting ore the results of van Slyke, and Hart, (Amer. Chem. Jour. 30, 1 [1908]) on the relation of carbon dioxide to proteolysis in the ripening of cheese, to which special reference is here made.Google Scholar

^{page 232 note 1} Winterstein, u. Thöni, Zeitschr. f. physiol. chemie, 36, 28 [1902].CrossRefGoogle Scholar

^{page 232 note 2} van Slyke, and Hart, , Amer. Chem. Jour. 29, 271 [1903].Google Scholar

^{page 232 note 3} M., Nierenstein, Proc. Royal Society, B. 83, p. 301 [1911].Google Scholar

^{page 232 note 4} Emil, Fischer, Zeitschr. f. physiol. Chemie, 33, 151 [1901].Google Scholar

^{page 232 note 5} Slimmer, , Ber. d. deutsch. chem. Gesellsch. 35, 400 [1902].CrossRefGoogle Scholar

^{page 232 note 6} Ellinger, ibid. 32, 3542 [1899], Zeitschr. f. physiol Chemie, 63, 544 [1907]; P. Mayar, ibid. 43, 59 [1904]; E. Baumann, ibid. 4, 312, 417 [1880], Ber. d. deutsch. chem. Gesellsch. 12, 1450 [1878].

^{page 233 note 1} See Abaerhalden's, Biochemisches Handlexicon, 4, p. 120 [1910].Google Scholar

^{page 233 note 2} For details see Emil, Fischer, Über Aminosäuren, Polypeptide und Proteine [Berlin, 1906]Google Scholar and Plimmer, R. H. A., The chemical constitution of Proteins, 1 [London, 1908].CrossRefGoogle Scholar

^{page 233 note 3} Abderhalden, and Rostoski, , Zeitschr. f. physiol. Chemie, 44, 265 [1905], 46, 125 [1905].CrossRefGoogle Scholar

^{page 234 note 1} Emil, Fischer, Ber. d. deutsch. chem. Gesellsch. 32, 2451 [1899].Google Scholar

^{page 234 note 2} Abderhalden, , Biochemische Arbeitsmethoden, 2, p. 527.Google Scholar

^{page 235 note 1} Slimmer, , Ber. d. deutsch. chem. Gesellsch. 35, 400 [1902].CrossRefGoogle Scholar

^{page 235 note 2} Emil Fischer and Warburg, ibid. 38, 3997 [1905].

^{page 235 note 3} Abderhalden, , Handbuch d. biochemischen Arbeitsmethoden, 2, p. 493.Google Scholar

^{page 235 note 4} Abderhalden, u. Teruuchi, Zeitschr. f. physiol. Chemie, 45, 473 [1905].Google Scholar

^{page 235 note 5} The M.P. for tyrosin is given by Erlenmeyer, und Lippe, (Annal. d. Chemie, 219, 170), 290—295°,Google Scholar and by Emil, Fischer (Ber. d. deutsch. chem. Gesellsch. 32, 3638 [1900]), 310—314°.Google Scholar The M.P. for the benzoyl-derivative by Erlenmeyer, und Harsley, (Annal. d. Chemie, 307, 141) 182°, by Emil Fischer (l.c.) 191—193°.Google Scholar

^{page 235 note 6} Steudel in Abderhalden's Handbuch der biochemischen Arbeitsmethoden, 2, p. 498.Google Scholar

^{page 236 note 1} F., Ehrlich, Ber. d. deutsch. chem. Gesellsch. 37, 1828 [1904].Google Scholar

^{page 237 note 1} Emil, Fischer, Zeitschr. f. physiol. Chemie, 44, 265 [1905].Google Scholar

^{page 239 note 1} Skita, Emil Fischer u., Zeitschr. f. physiol. Chemie, 33, 177 [1901].Google Scholar

^{page 240 note 1} F., Ehrlich, Ber. d. deutsch. chem. Gesellsch. 37, 1828 [1904].Google Scholar

^{page 241 note 1} Emil, Fischer, Zeitschr. f. physiol. Chemie, 33, 174 [1901].Google Scholar

^{page 241 note 2} Emil, Fischer, Ber. d. deutsch. chem. Gesellsch. 33, 2385 [1906].Google Scholar

^{page 241 note 3} Emil, Fischer, Zeitschr. f. physiol. Chemie, 33, 174 [1900].Google Scholar

^{page 242 note 1} See Weigert, Emil Fischer u., Ber. d. deutschen chem. Gesellsch. 35, 3772 [1902],Google Scholar also Clara Wildenow, ibid. 28, 3189 [1895] and Drechsel, , Zeitschr. f. physiol. Chemie, 25, 527 [1898].Google Scholar

^{page 243 note 1} Steudel, in , Abderhalden'sHandbuch d. biochemischen Arbeitsmethoden, 2, p. 505.Google Scholar

^{page 243 note 2} Knoop, , Beitrüge z. chem. Physiol. u. Pathologie, 11, 336 [1908].Google Scholar

^{page 243 note 3} Pauly, , Zeitschr. f. physiol. Chemie, 42, 514 [1904].CrossRefGoogle Scholar

^{page 243 note 4} Emil Fischer u. Suzuki, ibid. 45, 405 [1905], also Ber. d. deutsch. chem. Gesellsch 38, 4173 [1905].CrossRefGoogle Scholar

^{page 243 note 5} Ackermann, in Abderhalden's, Handbuch der biochemischen Arbeitsmethoden, 2, p. 1002.Google Scholar

^{page 243 note 6} Putresein and cadaverin have also been found in the ethereal extraot of Cheddar cheese (M., Nierenstein, Proc. Roy. Soc. B. 83, p. 304 [1911]).Google Scholar