45 C. and then centrifugated for an hour at high speed. This results in a
separation of the mixture into three layers: (a) Clear fat, containing the
"A" vitamine and consisting of 82 to 83 per cent glycerides. This is
siphoned off and provides the butter fat named in the diets, (b) An
aqueous opalescent layer consisting of water and some of the water-soluble
constituents of the milk. This is rejected. (c) A white solid mass
consisting of cells, bacteria, calcium phosphate and casein particles.
This is also rejected.

_Osborne and Mendel's diet_

(Figures give the per cent of each ingredient in the diet)

_________________________________________________________________________
| | |
INGREDIENTS | VITAMINE FREE | CONTAINING A ONLY |
_______________________________|_________________|_______________________|
| | | | | | | |
| I | II | III | IV | V | VI | VII |
Purified protein as casein, | | | | | | | |
lactalbumin, edestin, egg | | | | | | | |
albumin, etc. . . . . . . | 18.0|18.0 | | 18.0| 18.0| 18.0| |
or Meat residue . . . . . | | | 19.6| | | |19.6 |
| | | | | | | |
Carbohydrates in the form of: | | | | | | | |
Starch . . . . . . . . . . . | 29.5| 54.0| 52.4| 29.5| 54.0| 54.0| 52.4|
Sucrose . . . . . . . . . . . | 15.0| | | 15.0| | | |
| | | | | | | |
Fat in the form of: | | | | | | | |
Lard . . . . . . . . . . . | 30.0| 24.0| 24.0| 15.0| 15.0| 15.0| 15.0|