Abstract
THE determination of free calcium ions is very important in human and veterinary pathology and in dairy chemistry. Evidence has been obtained that the instability of milk known as the ‘Utrecht abnormality of milk’ is caused by an abnormally high level of the concentration of calcium ions1. On the other hand, there are some indications that an increased curdling time of milk may be due to a low concentration of calcium ions.
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References
Seekles, L., Proc. 11th Inter. Cong. Pure and Appl. Chem., 3, London, 1947 (1951). Seekles, L., and Smeets, W. Th. G. M., Neth. Milk and Dairy J., 1, 1 (1947).
Baaflaub, J., Z. physiol. Chem., 288, 228 (1951).
Schwarzenbach, G., and Gysling, H., Helv. Chim. Acta, 32, 1317 (1949).
Smeets, W. Th. G. M., thesis, University of Utrecht (June 1952).
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SMEETS, W., SEEKLES, L. Determination of the Content of Calcium Ions in Milk Ultrafiltrate. Nature 169, 802–803 (1952). https://doi.org/10.1038/169802a0
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DOI: https://doi.org/10.1038/169802a0
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