VITAMIN C 173 



ness. When the animals are killed and examined after 70 to 90 days 

 on this diet they show hemorrhages but not to a pronounced degree. 

 Jaws and teeth appear normal and bones usually so. 



With 3.0 cubic centimeters or more tomato juice there is complete 

 protection from scurvy as judged by examinations both during life 

 and at autopsy. Growth is fully normal in all animals that eat the basal 

 diet well. 



The accompanying table shows the protocols of typical cases of 

 guinea pigs kept on the basal diet alone or with measured amounts of 

 tomato juice as antiscorbutic. In all cases the volume of tomato juice 

 as stated in the table is the amount which was fed per 300-gram guinea 

 pig. This reduction of the dosage of antiscorbutic to a uniform basis 

 of body weight of standard animal has been found to add considerably 

 to the quantitative significance of the results. Following the precedent 

 of Hoist and Frolich the severity of autopsy findings such as hemor- 

 rhages and fragility of bones and looseness of teeth are indicated by 

 — (no different from normal), ? (doubtful), tr (trace), and +, -| — [-, 

 -| — I — \- for increasing degrees of severity. From this series of observa- 

 tions upon animals receiving no antiscorbutic vitamin and with dif- 

 ferent measured amounts up to the amount which affords complete 

 protection and permits optimal grovii:h, it becomes possible to interpret 

 the symptoms and autopsy findings in terms of the percentage of the 

 required amount of antiscorbutic which was actually received by the 

 animal in any individual case. This means that animals fed on this 

 basal diet and receiving some antiscorbutic but not enough for complete 

 protection can be given a quantitative rating based on the weight curve, 

 survival period, and severity of the symptoms and autopsy findings. 



This method was applied in studying the "heat destruction" of the 

 antiscorbutic vitamin quantitatively, with feeding experiments to deter- 

 mine how much more of the heated juice must be fed in order to get 

 the same results as with a known quantity of raw juice. Comparison 

 of the quantities of the two juices necessary to give the same degree 

 of protection then enables one to calculate the percentage of antiscor- 

 butic which had been destroyed during the heating. 



The last four lines in the accompanying table give the results of 

 experiments of that kind. Comparing the findings in the case of No. 

 155 with results given previously, it was considered that on the whole 

 3.9 cubic centimeters of tomato juice which had been heated for one 

 hour at 100° C. showed practically the same antiscorbutic effect as 2 

 cubic centimeters of the unheated tomato juice and therefore that ap- 

 proximately one-half of the antiscorbutic vitamin of the tomato juice 



