NationalLibraryOfScotland/medical-history-of-british-india huggingface dataset:
256
FREEZING POINT OF COW AND BUFFALO MILK [ Vol. XXIII, Part IV,
TABLE VI
Effect of storing boiled milk on its freezing point (—°C.)
Particulars
1. Fresh milk
2. Milk boiled and simmered for 1 minute
3. (2) stored for 1 hour
4. (2) stored for 2 hours
5. (2) stored for 3 hours
6. (2) stored for 4 hours
7. (2) stored for 5 hours
Sample number
1
0.541
0.549
0.551
0.547
0.546
0.548
0.547
2
0.542
0.562
0.560
0.560
0.562
0.561
0.560
3
0.539
0.552
0.551
0.550
0.550
0.550
0.551
Water, starch, sucrose and skimmed milk powder are some of the adulterants
likely to be used with milk. The effect of adding varying amounts of water to milk
and of using water from different sources on the value of freezing point is shown
in Tables VII and VIII. In Table IX the amount of water added to milk has been
calculated by the formulae suggested by the A. O. A. C. [1950], and by Elsdon and
Stubbs [1936]. Calculations were made both by taking the actual value of freez-
ing point depression of milk found, and by assuming the minimum value as 0.530°C.
TABLE VII
Effect of progressive dilution of milk with small quantities of distilled water
Distilled water added to original sample
Original sample
O.S. of Milk 1 per cent by weight
O.S. of Milk 2 per cent
„
O.S. of Milk 3 per cent
„
O.S. of Milk 4 per cent
„
O.S. of Milk 5 per cent
„
O.S. of Milk 10 per cent
„
Difference for 10 per cent water
Sample 1
F.P. in
—°C.
0.536
0.533
0.533
0.528
0.520
0.504
0.482
0.054
Sample 2
F.P. in
—°C.
0.539
0.534
0.532
0.521
0.510
0.510
0.477
0.062
Sample 3
F.P. in
—°C.
0.530
0.520
0.518
0.510
0.503
0.493
0.470
0.060
December, 1953] C. S. DHARMARAJAN, R. V. RAO AND N. N. DASTUR 257
TABLE VIII
Effect of adulteration of milk with 10 per cent of distilled, municipal and farm-well
water on the freezing point depression
Serial
No.
1
2
3
4
5
6
Milk sample of
Cross-bred cow
Red Sindhi cow
Tharparkar cow
Mixed cow
Murrah buffalo
Mixed buffalo
Average
Change in
P.P. for 10
per cent addi-
tion of
distilled water
0.057
0.059
0.059
0.052
0.059
0.063
0.058
Change in
F.P. for 10
per cent addi-
tion of
municipal
water (T.S.
180 p.p.m.)
0.053
0.055
0.060
0.053
0.056
0.060
0.056
Change in
F.P. for 10
per cent addi-
tion of
farm-well
water (T.S.
380 p.p.m.)
0.056
0.057
0.059
0.054
0.057
0.061
0.057
The changes in the freezing point of milk when starch and cane sugar were
added are shown in Table X. Starch (B. D. H.—A. R. quality) was incorporated
in milk by first distributing the required quantity in a small volume of milk, adding
this mixture to the bulk sample, and keeping the sample in a closed flask in a water
bath for three minutes. Cane sugar was directly dissolved in milk.
Both roller and spray-dried skimmed milk powders were used for toning cow
and buffalo milk. Cow milk was toned to 3.5 per cent fat, and buffalo milk to 4.0
per cent. The solution of skimmed milk powder was so prepared that its S. N. F.
was about 8.5 per cent. The average fat content of reconstituted spray-dried
powder (manufactured in New Zealand) was 0.10 per cent, and that of roller-dried
powder (manufactured in India) was 0.25 per cent. The freezing points of the
original milk, toned milk and reconstituted milk are given in Table XI and will be
discussed later.
DISCUSSION
Effect of stage of lactation on the freezing point of milk
Soon after parturition colostrum showed high values for the freezing point.
The values continued to be high for about 10 to 12 days, though wide fluctuations
occurred. After about 12 days the values approached those for milk. The extent
7 AR/53
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258
FREEZING POINT OF COW AND BUFFALO MILK
[Vol. XXIII, Part IV,
TABLE IX
Calculation of added water from the freezing point of milk
Sample
number
1
2
3
4
5
6
Particulars of samples
Milk
Milk + 5% water
Milk +10% water
Milk
Milk + 5% water
Milk + 10% water
Milk
Milk + 5% water
Milk + 10% water
Milk
Milk + 5% water
Milk +10% water
Milk
Milk + 5% water
Milk +10% water
Milk
Milk + 5% water
Milk + 10% water
Freezing
point
(—ºC.)
0.537
0.505
0.480
0.549
0.515
0.485
0.548
0.517
0.489
0.546
0.515
0.487
0.539
0.510
0.480
0.545
0.516
0.486
Total
solids
(Per cent)
12.64
12.10
11.58
12.65
11.93
11.19
14.97
14.19
13.32
13.37
12.62
12.06
15.70
14.81
14.06
15.95
15.22
14.45
Solids
not fat
(Per cent)
9.04
8.65
8.28
9.55
9.03
8.59
9.47
8.89
8.52
8.67
8.17
7.86
10.50
9.91
9.46
10.15
9.87
9.30
Calculated amount of added water
(using F. P. of milk actually found)
T-T'
/T
X
100
—
6.0
10.6
—
6.2
11.7
—
5.7
10.8
—
5.7
10.8
—
5.4
10.9
—
5.3
10.8
T-T'
/T
X
(100-TS)
—
5.2
9.4
—
5.4
10.3
—
4.8
9.3
—
4.9
9.5
—
4.6
9.4
—
4.5
9.3
T—T'
/T
X
(100-SNF)
—
5.4
9.7
—
5.6
10.6
—
5.1
9.8
—
5.2
10.0
—
4.8
9.9
—
4.8
9.8
Calculated amount of added water
(using the minimum value of—0.530ºC.)
T—T'
/T
X
100
—
4.7
9.4
—
2.8
8.5
—
2.5
7.7
—
2.8
8.1
—
3.8
9.4
—
2.6
8.3
T—T'
/T
X
(100-TS)
—
4.1
8.3
—
2.5
7.5
—
2.1
6.7
—
2.5
7.1
—
3.2
8.l
—
2.2
7.1
T—T'
/T
X
(100-SNF)
—
4.3
8.7
—
2.6
7.8
—
2.2
7.1
—
2.6
7.5
—
3.4
8.5
—
2.4
7.5
December, 1953] C. S. DHARMARAJAN, R. V. RAO AND N. N. DASTUR 259
7
8
9
10
11
Milk
Milk +5% water
Milk + 10% water
Milk
Milk + 5% water
Milk + 10% water
Milk
Milk +5% water
Milk +10% water
Milk
Milk +5% water
Milk +10% water
Milk
Milk +5% water
Milk +10% water
Average Values
Added 5% water
Added 10% water
0.549
0.517
0.486
0.548
0.518
0.490
0.537
0.505
0.485
0.560
0.530
0.500
0.555
0.524
0.492
18.04
17.19
16.35
14.54
13.35
12.78
14.21
13.75
12.90
15.23
14.28
13.33
16.78
15.77
14.76
10.44
9.99
9.45
9.65
8.85
8.48
9.31
9.05
8.55
9.33
9.83
8.33
10.28
9.67
9.06
—
5.8
11.5
—
5.4
10.6
—
6.0
9.7
—
5.4
10.7
—
5.6
11.3
5.7
10.9
—
4.8
9.6
—
4.7
9.2
—
5.1
8.4
—
4.6
9.3
—
4.7
9.7
4.8
9.3
—
5.2
10.4
—
5.0
9.7
—
5.4
8.8
—
4.9
9.8
—
5.0
10.4
5.1
9.9
—
2.5
8.3
—
2.3
7.6
—
4.7
8.5
—
0
5.7
—
1.1
7.2
2.7
8.1
—
2.0
6.9
—
2.0
6.6
—
4.1
7.4
—
0
4.9
—
0.9
6.1
2.3
7.0
—
2.2
7.5
—
2.1
6.9
—
4.3
7.8
—
0
5.2
—
1.0
6.5
2.5
7.4
260
FREEZING POINT OF COW AND BUFFALO MILK
[Vol. XXIII, Part IV,
of high values obtained during the colostral period could be gauged from the average
freezing point depression of milk collected during the first 12 days as shown below:
Cow No. 256
Cow No. 413
Cow No. 414
0.578ºC.
0.573ºC.
0.574ºC.
Buffalo No. 136
Buffalo No. 272
0.579ºC.
0.573ºC.
The values for the colostral milk of cows and buffaloes appear to be the same.
The high values for cow's colostrum have been noted amongst other workers by
Schuette and Huebner [1933] and Elsdon [1934].
Though the freezing point depression is higher during the colostral period, it
was interesting to note that, excepting the values for the first two days when the
values were low, the lactose-chloride relationship calculated according to the for-
mula of Davies [1939] showed almost the same value as for normal milk (Table XII).
This leads to the inference that higher depression during the colostral period was
not due to the presence of larger amounts of lactose and chloride but due to some
other constituents of milk.
TABLE X
Effect of addition of starch and cane sugar to milk on the freezing point
Particulars
Milk
Milk with 1% starch
Milk with 2% strach
Milk with 3% starch
Milk with 4% starch
Milk with 5% starch
Milk
Milk with 1% sugar
Milk with 2% sugar
Milk with 3% sugar
Milk
Milk with 15% distilled water
Milk with 15% water and 0.5% sugar
Milk with 15% water and 1.0% sugar
Milk with 15% water and 1.5% sugar
Milk
Milk with 1% sugar and 15% water
Milk with 2% sugar and 30% water
Trial I
Freezing point
(—ºC.)
0.553
0.552
0.554
0.552
0.552
0.553
0.548
0.603
0.672
0.730
0.538
0.457
0.500
0.542
0.586
0.553
0.540
0.520
Trial II
Freezing point
(—ºC. )
0.561
0.562
0.562
0.562
0.562
0.562
0.552
0.478
0.504
0.542
0.564
(Fat 5.30%)
(Fat 4.50 %)
(Fat 3.70%)
December, 1953] C. S. DHARMARAJAN, R. V. RAO AND N. N. DASTUR 261
TABLE XI
Freezing point of cow milk, buffalo milk and toned milk
Sample
number
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
Average
Reconsti-
tuted milk
powder
solution (—ºC.)
Cow milk
Original
milk
(—ºC.)
Toned
milk
(—ºC.)
Buffalo milk
Original
milk
(—ºC.)
Toned
milk
(—ºC.)
Spray-dried skimmed milk powder used for toning
0.515
0.522
0.505
0.482
0.492
0.500
0.497
0.497
0.500
—
0.500
0.492
0.497
0.492
0.497
—
0.492
0.498
0.495
0.495
0.495
0.498
0.555
0.547
0.532
—
0.550
0.550
0.550
0.547
0.547
0.545
0.550
0.542
0.535
0.545
0.545
0.545
0.537
0.550
0.550
0.550
0.550
0.546
0.545
0.517
0.470
—
0.520
0.520
0.510
0.520
0.525
0.522
0.522
0.527
0.512
0.522
0.522
0.525
0.512
0.530
0.530
0.525
0.525
0.521
0.525
0.550
0.537
0.540
0.542
0.550
0.545
0.547
0.547
—
0.542
0.550
0.542
0.550
0.547
0.550
0.550
0.548
0.545
0.550
0.545
0.545
0.515
0.510
0.472
0.500
0.497
0.522
0.520
0.527
0.532
—
0.530
0.522
0.512
0.522
0.525
0.530
0.517
0.525
0.525
0.535
0.530
0.518
262
FREEZING POINT OF COW AND BUFFALO MILK
[Vol. XXIII, Part IV,
TABLE XI—(contd.)
Freezing point of cow, buffalo and toned milk
Sample
number
1
2
3
4
5
6
7
Average
Reconsti-
tuted milk
powder
solution (—ºC.)
Cow milk
Original
milk
(—ºC.)
Toned
milk
(—ºC.)
Baffalo milk
Original
milk
(—ºC.)
Toned
milk
(—ºC.)
Roller-dried skimmed milk powder used for toning
0.472
0.477
0.480
0.455
0.455
0.470
0.465
0.467
0.542
0.540
0.550
0.563
0.560
0.550
0.545
0.550
0.502
0.500
0.490
0.507
0.510
0.517
0.495
0.503
0.547
0.545
0.540
0.545
0.545
0.547
0.550
0.546
0.515
0.507
0.505
0.507
0.495
0.507
0.510
0.507
TABLE XII
Lactose—Chloride relationship during colostral period and in normal milk
Days in milk
1
2
3
4
5
6
7
8
9
10
11
12
13
Average for colostral period
Average for whole lactation
excluding colostral period
Lactose—Chloride relationship (Davies, 1939)
(Lactose %+13.5 Chlorine %=6.26)
Cow
No. 256
4.96
5.68
6.24
6.20
6.38
6.33
6.35
6.33
6.35
—
6.23
—
—
6.11
6.11
Cow
No. 413
5.04
5.38
6.25
6.25
6.29
6.31
6.37
6.23
—
—
6.24
—
—
6.04
6.11
Cow
No. 414
4.65
5.57
6.22
6.18
6.26
6.25
6.19
—
6.18
—
6.21
—
—
5.97
6.10
Buffalo
No. 136
5.75
6.10
5.60
5.90
6.16
6.14
—
—
5.97
6.24
—
—
6.62
6.05
6.44
Buffalo
No. 272
5.22
5.90
5.84
5.69
5.29
5.66
5.90
6.08
5.97
5.86
6.13
—
—
5.78
6.22
December, 1953] C. S. DHARMARAJAN, R. V. RAO AND N. N. DASTUR 265
added was 10 per cent. With 10 per cent water the average decrease in the freez-
ing point depression was 0.058ºC. The effect of using water from different sources,
that is distilled, farm well and municipal tap, was also studied. Though the total
solids in different samples of water varied, these had no appreciable effect on the
freezing point depression of the diluted milk as shown in Table VIII.
In the past, attempts have been made to calculate the exact amount of water
added to milk from its freezing point. The A. O. A. C. [1950] has suggested the
following formula:
W = (T—T')×100/T
where W is the per cent of added water, T is the freezing point depression of the
original milk, and T' is the freezing point depression of the mixture. Elsdon and
Stubbs [1936] found the calculated values to be a little higher than the true values.
They corrected the above formula by assuming that the active ingredients in 100 gm.
of milk were (100—Total solids) gm. and not 100 gm. of water. Accordingly the
corrected formula for finding the amount of added water was:
W = (T—T') × (100—T.S.)/T
This corrected formula gave better results when the amount of water added was
restricted to 20 per cent. At higher dilutions the results were slightly lower. In
the present studies (Table IX) the amount of added water was calculated by both
these formulae. The A. O. A. C. formula gave consistently higher results both
with 5 and 10 per cent dilution with water. The formula of Elsdon and Stubbs
gave varying results, the average results being lower than the actual (or determined)
values. On the analogy of the arguments advanced by Elsdon and Stubbs their
formula was further modified to replace total solids by S. N. F., as fat has been shown
not to exert any influence on the freezing point, as follows:
W = T—T' × (100—S. N. F.)/T
The results with this modified formula are also shown in Table IX and were found
to be closer to the theoretical values.
In the above calculations the freezing point depression (T) actually found has
been used as the basis of calculation. In the previous communication it was suggest-
ed that for market milk the minimum limit for freezing point depression may be
taken as 0.530ºC. [Dharmarajan, et al., 1950.] Therefore, the results were cal-
culated by the three formulae using T=0.530ºC., and they showed that in each
case the calculated value grossly underestimated the amount of water added.
Aschaffenburg and Veinoglou [1942-44] rightly pointed out that the values obtained
by calculations should be taken as the 'minimum' rather than the actual percentage
of added water.
Effect of adding starch, cane sugar and milk powder
That the addition of pure starch does not change the freezing point of milk is
shown by the results in Table X. Addition of sugar on the other hand markedly
increased the freezing point of milk, which may thus not permit adulteration with
7 AR/53
9
266
FREEZING POINT OF COW AND BUFFALO MILK
[Vol. XXIII, Part IV,
water. Addition of one per cent cane sugar sufficed to mask the addtion of
over 15 per cent of water. Thus the test should be used judiciously in inter-
preting the results, and more as a supplement to other methods rather than as the
sole criterion for judging the purity of milk.
With reconstituted skimmed milk powder the freezing point depression varied
from 0.482º to 0.522ºC. in the case of spray-dried powder, and from 0.455º to 0.480ºC.
in the case of roller-dried powder (Table XI). Similar results were obtained by
Featro and Moore [1950] who ascribed the decrease in the freezing point depression
of dried skim milk solids to the lowered solubility of some of the constituents of
milk. Whole milk toned with reconstituted milk powder also behaved similarly,
so the test may be used as an additional confirmatory test when the addition
of milk powder to milk is suspected.
SUMMARY
A study of the freezing point of milk of three cows and two buffaloes over
complete lactations showed that the freezing point depression was high during the
colostral period. The values became normal in about 12 days. In spite of these
high values during the colostral period, the lactose-chloride relationship was almost
the same from about the third day of lactation, as the average found for the rest
of the lactation. In the case of cows after the colostral period the freezing point
depression remained below the average for full lactation till about 120th day of
lactation, then the values fluctuated uniformly about the average till about the
220th day, and then showed a tendency to increase. In the case of buffaloes these
changes were not noticeable.
The freezing point of milk was not affected by the change in seasons under the
conditions prevailing in Bangalore during this study.
Development of acidity in milk increased the value of freezing point depres-
sion. At the stage when milk showed positive boiling test, the increase in freezing
point depression per 0.01 per cent increase in acidity was 0.0036ºC. in the case of
cow milk, and 0.0038ºC. in the case of buffalo milk. It is suggested that for freez-
ing point test a sample should be examined only when its acidity does not exceed
0.19 per cent as lactic acid, and/or when the sample does not give a positive boiling
test.
Removal of fat from milk or pasteurisation of milk had no effect on the freezing
point values. On boiling and simmering the freezing point depression increased.
Addition of water lowered the freezing point depression. None of the formulae
tested gave satisfactory results for calculating the amount of added water when
the original freezing point of samples was unknown.
While the addition of starch had no effect on the freezing point depression,
presence of cane sugar increased the value. Addition of one per cent sugarmasked
the presence of over 15 per cent of added water. Reconstituted skimmed milk
powder, both roller and spray dried, showed a smaller freezing point depression than
milk.
December, 1953] C. S. DHARMARAJAN, R. V. RAO AND N. N. DASTUR 267
ACKNOWLEDGMENT
The work described was carried out under a special grant given by the Indian
Council of Agricultural Research and the authors are grateful for the help. They
also thank Dr K. C. Sen and Dr K. P. Basu for their interest and valuable criticisms.
REFERENCES
Aschaffenburg, R. and Temple, P. L. (1941). J. Dairy Res., 12, 315
Aschaffenburg, R. and Veinoglou, B. C. (1942-44). J. Dairy Res., 13, 267
Association of Official Agricultural Chemists (1950). Handbook of A. O. A. C., 239
Buchanan, J. H. and Lowman, O. E. (1929). J. Dairy Res., 12, 484
Davies, W. L. (1939). The Chemistry of Milk, Chapman & Hall Ltd., London, 50
Department of Health, Scotland (1943). Report of the Sub-Committee of the Scientific Advisory
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Dharmarajan, C. S., Venkateswara Rao, R., Menon, M. N. and Dastur, N. N. (1950). Indian
J. vet. Sci. 20, 35
Elsdon, G. D. (1934). Analyst, 59, 665
Elsdon, G. D. and Stubbs, J. R. (1933). Analyst, 58, 7
Elsdon, G. D. and Stubbs, J. R. (1936). Analyst, 61, 382
Elsdon, G. D. and Walker, G. H. (1942). Richmond's Dairy Chemistry, Charles Griffin & Co.,
Ltd., London, 109
Featro, J. G. and Moore, A. V. (1950). J. Milk and Food Tech., 13, 167
—(1951).
Chem. Abstr., 45, 1264
Rees, H. V. (1949). Austr. J. Dairy Tech., 4, 81
Schuette, H. A. and Huebner, E. O. (1933). Trans. Wisconsin Acad. Sci. 28, 267
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Brit. Chem. Abstr., 1067A
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263
THE STUDY OF NORMAL BLOOD OF SHEEP
By A. F. HATHOOT, M.V.Sc. (Cairo), Lecturer in Veterinary Medicine, Faculty of
Agriculture, Cairo University
(Received for publication on 7 January 1953)
T HE blood picture of the animal is a good criterion for its condition. It serves
too, as an aid in both diagnosis and prognosis. The normal picture which is
the standard that will be compared to in other cases has to be known first.
This information is lacking in the case of Egyptian sheep; therefore this study was
made.
REVIEW OF LITERATURE
Red blood corpuscles
Cohnstein [1884] gave a count of 12.090 millions per cu. mm. of R. B. C. in
sheep. Bethe [1892] gave a count of 9.133 millions per cu. mm. in sheep. The
average number of red corpuscles given by Wolcmann [1895] was 8.000 millions
per cu. mm. in sheep. Storch [1901] found the average for adult sheep to be 10.470
millions, while for lambs he found 11.032 millions per cu. mm. Warthin [1903]
recorded 12.5 millions per cu. mm. in sheep. Giltner [1908] found higher amounts
in two normal male sheep. The red corpuscles were 9.120 and 11.500 millions per
cu. mm. Wetzl [1910] found the red corpuscles in normal sheep to vary from
8.008 to 9.272 millions per cu. mm. Holmann [1945] found that sheep have a
count of 11.5—12 millions per cu. mm.
Storch [1901] found an average of 11.183 millions corpuscles in rams, 9.839
millions in wethers and 10.396 millions in ewes. Wiendieck [1906] found in man
the average of red corpuscles is 5.000 millions while the average for women is 4.500
millions per cu. mm.
Hæmoglobin percentage
Giltner [1908] found in two normal sheep that the hæmoglobin was in each
85 per cent. Wetzl [1910] found that the amount of hæmoglobin in normal sheep to
vary from 47 to 63 per cent. Holmann [1945] recorded 12.5 gm. for normal
sheep (85 per cent).
White blood corpuscles
Different workers gave varying results. Bethe [1892] recorded 4.140 per cu.
mm. for sheep. Woltmann [1895] recorded an average of 8.000 W. B. C. per cu.
mm. for sheep. Storch [1901] recorded 9.420 for adult sheep and 10.198 for lambs.
Warthin [1903] gave a count of 7.000 for sheep. Giltner [1906] recorded a count
between 5.300 and 11.900 W. B. C. for sheep. Burnett [1917] discussed that the
number of leucocytes is high in the young with a high percentage of lymphocytes.
269
7 AR/53.
10
270
THE
STUDY OF NORMAL BLOOD OF SHEEP [Vol. XXIII, Part IV,
MATERIALS AND METHODS
Blood samples were drawn from 60 sheep belonging to Breeding Department
in the Faculty of Agriculture. They were under good management representing
the best in the country.
The animals were classified as follows:
Group No. 1 included new-born lambs from 1 to 60 days old
Group No. 2 included lambs from 2 to 12 months old.
Group No. 3 included young sheep from 1 to 2 years old.
Group No. 4 included adult sheep from 2 to 5 years old.
Blood specimens were collected from the marginal vein of the ear. The first
drop was wipped and the second drops were used for the following determinations:
1. Red blood corpuscles (erythrocytes).
2. Hæmoglobin percentage.
3. White blood corpuscles (leucocytes).
4. Differential count of leucocytes.
Blood films were stained after the panoptic method by using May-Gruenwald
stain followed by Giemsa stain. They were then examined for differential count
of leucocytes. In counting cells a Neubauer hæmocytometer was used. The
Sahli hæmoglobinometer was chosen for determination of hæmoglobin.
RESULTS AND DISCUSSION
Red blood corpuscles
The new-born lambs recorded a maximum count of 12.780 millions and a minimum
one of 9.080 millions with an average of 10.930 millions per cu. mm.
The count for the adult sheep ranged between 9.210 millions for the maximum
and 7.960 millions for the minimum with an average of 8.585 millions per cu. mm.
Lambs and young sheep recorded averages of 10.598 millions and 9.735 millions
per cu. mm. respectively, while their maximum counts were 9.240 and 9.220 per
cu. mm. respectively.
In the four groups the counts were high in new-born lambs and low in adult
sheep; while lambs and young sheep were medium between the two groups.
Table I contains the averages of the differential count in the four groups.
TABLE I
Averages of the differential count in four groups
Group of animals
New-born lambs
Lambs
Young sheep
Adult sheep
R.B.C.
in
millions
10.930
10.598
9.735
8.585
W.B.C.
in
millions
10.000
8.500
9.200
8.000
H.B.
per
cent
70.5
72.0
62.5
54.0
Neut¬
rophile
64.5
39.0
43.0
41.0
Lym-
phocytes
44.0
55.0
48.5
50.0
Eosi¬
nophiles
0.2
2.5
4.0
5.7
Baso-
philes
0.1
0.5
0.2
0.3
Mono
cytes
1.2
3.0
4.3
3.0