iQisl Casimir Funk . 325 



itself. A sample of such an extract was kindly given to me. The 

 extract contained 0.027 gm. of nitrogen per 100 cc. — it consisted, 

 as we see, not only of essential oils, but also of nitrogenous matter. 

 The acidity of the extract was slight, corresponding to that of 8 cc. 

 of n/io sodium hydroxid sol. per 100 cc. of extract, with phenoltha- 

 lein the indicator. 



Metabolism experiments on children with Barlow's disease were 

 performed by Lust and Klocman (52) who found, in active stages 

 of the disease, a positive balance of nitrogen, chlorin, ash, calcium 

 and phosphorus; in recovery, a negative balance of the same. 

 Bahrdt and Edelstein (53) have analyzed various organs in Bar- 

 low's disease. They found that bone marrow contained only 0.2-0.3 

 of the normal calcium content and 0.2-0.25 of the normal propor- 

 tion of phosphorus, as in rickets ; the marrow was also poor in dry 

 substance. Muscle was poor in calcium. 



It is now admitted by leading pediatrists that, in cases where 

 highly pasteurized milk is given, additions of fruit or potato-juice 

 as an antiscorbuticum is absolutely essential. It is admitted, then, 

 that the boiling or heating of milk changes very markedly its food 

 value. This fact has considerably changed, since the appearance of 

 my book, the aspect of the milk prohlem, especially with regard to the 

 accredited value of boiled milk in Infant nutrition. Beriberi-vitam- 

 ine is stable enough to sustain a reasonable degree of pasteuriza- 

 tion, but not sterilization ; the antiscorbutic substance can be added 

 after pasteurization. But the question whether scurvy-vitamine is 

 the only thermolabile substance of vital importance is still open. In 

 her first report on the value of boiled and raw milk, Lane-Claypon 

 (54) concluded that there was no difference in value between them. 

 She changed her opinion, to some extent, in her second report, where 

 she considered the question of vitamines in relation to the heating 

 of milk. 



Sittler (55) described results obtained in the milk kitchen in the 

 Children's Clinic of Marburg University. There milk is heated for 

 5 min. in a water bath. No cases of scurvy were observed with 

 such milk. A very interesting and practically unique experiment 

 with twins is described by this author. One of the twins was breast- 

 fed and served as a control; the other infant received the milk from 



