266 EXPERIMENT STATION EECOKD. [Vol. 41 



The term " autmourilie vitaiiuiis " as apiilieil to the food factors, the lack of 

 which is the essential cause of beriberi, is therefore considered inaccurate, and 

 the name " nucleopast " (that which feetls the nucleus) is suggested as more 

 appropriate. 



Factors affecting the antiscorbutic value of foods, A. F. Hess and L. J. 

 Ungeb {A]ner. Jour. Diseases Children, 11 {I'Jl'J), No. 4, pp. 221-240, figs. 2). — 

 In continuation of the series of papers on human scurvy (E. S. R., 40, p. 70), 

 the authors have reviewed the avaihd>le reports on the occurrence of scurvy 

 in the troops and in civilian iX)pulations during the war, and have sunnnarized 

 recent data in regard to the anti.scorl)Utic value of fresh, pasteurized, and dried 

 milk, and fruits and vegetables. 



The signilicance is noted of the measures instituted by the British Govern- 

 ment for the prevention of scurvy, including the maintenance of vegetable 

 gardens in Mesopotamia and a cliange in the dietary scale involving an increase 

 in the amount of vegetables ordered for the r.ritish troops in India. 



In discussing the possible deficiency in antiscorbutic vitamin of pasteurized 

 and dried milk, it is pointed out that much of the antiscorbutic factor is lost 

 subsequent to heating in the course of the handling and aging of the milk, and 

 that " in connection with the effect of aging, of alkalinization, of heating, and 

 probably of other ag<>ncies deleterious to this ' vitamin,' the length of time to 

 which it is subjected to the injurious environment is in general more important 

 than the intensity of the process." This is thought to apply also to the dehydra- 

 tion of vegetables. In dehydration " too much attention has been paid to the 

 degree of the heating process, and too little to the more important factors — the 

 age of the vegetables, their freshness previous to dehydration, their manner of 

 preservation, etc." 



Clinical reports are given indicating that diuresis and catharsis do not play 

 an important role in the cure of scurvy, and that consequently the disorder 

 can not be essentially toxic in nature. It was found also that giving an anti- 

 septic (sodium benzoate) was without effect. 



The strained juice of canned tomatoes has boon found to be a very effective 

 antiscorbutic and to be well tolerated by babies a few weeks of age, and is 

 therefore recommended as an inexpeufjivo and practical addition to the dietary 

 of the bottle-fed infant. 



The effect of heat, age, and reaction on the antiscorbutic potency of vege- 

 tables, A. F. Hess and L. .1. Unger {Proc. Soc. Expt. Biol, and Med., 16 (HUD), 

 No. 4, pp. 52, 53). — In continuation of experiments on antiscorbutics previously 

 noted (E. S. R., 39, p. 771), the authors report a slight difference in the 

 antiscorbutic properties of old and fresh carrots. It was found tliat wliile 35 

 gm. of old carrots were suflicient to protect a guinea pig from scurvy when 

 used raw, after cooking for three-quarters of an hour their addition to the 

 dietary proved insufficient for protection. In a parallel test with freshly- 

 plucked carrots, 3.5 gm. proved a sufficient protection even after cooking. 

 It is pointed out that, in a consideration of vegetables as foodstuffs, account 

 must be taken of the factor of freshness, particularly as older vegetables 

 are tougher and therefore require more prolonged cooking, thus lessening 

 their antiscorbutic value still further. 



Attention is called to the fact that the antiscoiinitic value of canned toma- 

 toes is slightly diminished by boiling, so that they should not be subjected 

 to cooking when employed as an antiscorbutic for infants. Their efficacy is 

 not diminished innnedialely by rendering them slightly alkaline to phenol- 

 phthalein, but neither tomato nor orange juice will retain antiscorbutic prop- 

 erties long after having been rendered alkaline. 



