Abstract
No extended review of the literature on the chemistry of woman's milk will be attempted in this paper. The reader is referred for this to a résumé by Nothmann<sup>1</sup>in 1912 and another by Talbot<sup>2</sup>in 1914. Quite large series of analyses have been made by many observers in which only a determination of the organic constituents and the total ash of milk was aimed at. Among the most important publications are those of Leeds,<sup>3</sup>Meigs<sup>4</sup>and Adriance<sup>5</sup>in this country and those of Pfeiffer<sup>6</sup>and Schlossman<sup>7</sup>in Germany. The fat and protein content of woman's milk are now pretty definitely agreed on. The methods followed by many chemists in the sugar determination, as we shall see later, are open to criticism; and even in the total ash estimation, errors have been made owing to faulty methods. Considering how much work has been
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