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August 17, 1940


JAMA. 1940;115(7):538. doi:10.1001/jama.1940.02810330044018

Much information is available about the inorganic salts of milk, but more is yet to be learned about the forms in which these constituents occur and the manner of their utilization by the body. In many respects our knowledge of the physical chemistry of milk is particularly incomplete. Clark,1 for example, has pointed out that important mathematical constants which are essential to a thorough understanding of the buffer systems of milk are not available. Information about the equilibrium between the various forms of calcium and of the concentration of ionized calcium in milk is especially desirable. Such information not only is important to a thorough understanding of the physiology of milk secretion but also finds application in studies that might shed light on factors involved in the utilization of the calcium in milk.

Recently Nordbö,2 with the help of ingenious methods, made a study of the concentration of