2. a) E = 1·11 K 2. The total amount of albumen E is equal to the amount of caseine K multiplied 1·11 K · 132 by 1·11, as this constitutes about 90% of b) M = ———————————— the former; and as the albumen E, milk sugar 100 M and the mineral constituents A (Ash V) are present in the milk in the proportion of 1·11 K · 21·4 100 : 132 : 21·4, this yields the formula c) A = ————————————- given in b & c. 100 3. T = F + E + M + A 3. The total quantity of milk stuff T is equal to the total of fatty contents, albumen, milk, sugar and ash. 4. x = Q · k 4. The fatty constituency of the original milk or cream to be calculated from the F formula x = Q times k, where Q is the Q = ——- quotient resulting when the amount of fat K k = const. In the case of milk: F is divided by that of caseine K, and k k_{1} = 3·15 the normal caseine consistency of average k_{2} = 3·05 milk preparation. Or it varies as the k_{3} = 2·7 numbers k_{1} etc. indicate in the case of k_{4} = 2·5 cream and so forth. Higher percentages 10% than those given do not come into consideration. c. Microscopic-botanical investigation. [Illustration: Fig. 100. _A._ Parenchyma of the cotyledon after removal of fat and treatment with Iodine chloral hydrate, a: parenchyma cells with starch, b: with cacao red. _B._ Aleuron particles with globois (Molisch) from parenchyma cells.] [Illustration: Fig. 101. _A._ Mitscherlich particles. _B._ Seed cells, above with starch bodies, underneath with violet colouring matter (cacao red) lying in chloral. _C._ Series of yeast germs. _D._ Threads of extraneous growth. _E._ Epidermis and layer of cells occurring on the outer shell (enlarged 340 times).]