272 EXPERIMENT STATION RECORD. [Vol. 40 



negative results in disagreement with those obtained by Williams and Seidell 

 (E. S. R., 36, p. 314). 



The differential behavior of the antineuritic and antiscorbutic factors 

 toward adsorbents, A. Harden and S. S. Zilva (Biochem. Jour., 12 (191S), No. 

 1-2, pp. 93-105, figs. 8; abs. in Jour. Cliem. Soc. [London], 114 (1918), No. 670. 

 I, p. 365). — The possibility of separating the antineuritic and antiscorbutic 

 factors when present in the same solution was tested with a mixture of equal 

 quantities of autolyzed yeast and orange juice. Various absorbent reagent.- 

 were used and the filtrates tested on polyneuritic pigeons and scorbutic guinea 

 pigs. 



It was found that the antineuritic factor is absorbed by fuller's earth 

 dialyzed iron, while the antiscorbutic factor is not affected. Orange juice did 

 not lose its antiscorbutic activity on filtration through a Berkefeld candle. 



A note on the susceptibility of the antiscorbutic principle to alkalinity. 

 A. Harden and S. S. Zilva [Lancet [London], 1918, II. No. 10, p. 320; abs. in 

 Cheat. Abs., 12 {1918), No. 22, p. 2366). — Experiments with guinea pigs are re- 

 ported which show that alkalinity has a very deleterious effect on the anti- 

 scorbutic potency of orange juice. The authors point out that, as most anti- 

 scorbutic vegetables are either neutral or very B ightly acid, any culinary 

 manipulation which entails alkaline treatment will be Instrumental in the de- 

 struction of at least a significant part of the antiscorbutic potency of such 

 vegetables. 



The antiscorbutic value of cow's milk. IIarrtette Chick. I B M. Hvsik. 



and Ruth F. Skelton (Biochem. Jour.. /,' [1918), No. 1-2, pp. 131-153, figs. J; 

 abs. in Jour. Chun. Soo. [London}, 1\', [1918), So. 610, I, p. 360; Chcm. Abs.. 

 12 (1918), Wo. S3, /-. 8609). — The antiscorbutic value of cow's milk was tested 

 by feeding experiments with young gul ga in which the diet consisted of 



oats, wheat, bran, and fresh milk, a special feature of the work consisting of 

 the measurement of the amounts actually consumed. 



When less than 50 cc. of milk was taken daily, the anima's showed no pro- 

 tection from scurvy. If the daily ration varied from ,10 to 100 cc, a greater "r 

 less protection was observed, varying proportionately with the amount con- 

 sumed. If from 100 to 150 cc. was taken daily, rowth and de- 

 velopment occurred with no symptoms of scurvy. These results are considered 

 to agree with the vitamin deficiency hypothesis of the etiology of guinea-pig 

 scurvy, and to show that milk is a food poor in the antiscorbutic ao 

 factor, since a ration large in comparison with that of other antiscorbutic ma- 

 terials is necessary to afford sufficient protection from scurvy. 



The authors are of the opinion that the experiments reported offer a reason- 

 able explanation of the anomalous results of other observers when guinea pigs 

 were fed on diets consisting of grain and fresh milk and DO measurements were 

 made of the amount of milk actually consumed. The conclusions of McGollum 

 and Pitz (B. S. R., 38. p. 568) are challenged on this -round, and experiments 

 are reported which tend to refute their constipation hypothesis as to the cause 

 of scurvy. 



Applications of the results of these investigations are made to Infant f< 

 Ing with cow's milk. It Is urged that whenever milk is heated in any way or 

 dried an additional source of antiscorbutic vitamin should be provided, either 

 In the form of orange juice or, if this is unavailable, of raw ruta-baga Jui( 



Studies of experimental scurvy. — III. The influence of meat and various 

 salts upon the development of scurvy. YV. I'it^ (Jour. Biol. Chetn., S6 (/. n . 

 No. 2, pp. 439-^66, figs. 15; abs. in Jour. Amer. If< \. 78 [1919), No. 1. 



p. 70). — In continuation of studies previously noted (B, S. EL, 89, p. 306), the 



