VITAMIN C 175 



had been destroyed by the heat treatment. The average of a consid- 

 erable number of such experiments was practically 50 per cent. 



In the next case (No. 181) the animal received 7 cubic centimeters 

 of tomato juice which had been heated at 100° C. for 4 hours. The 

 results indicated that this amount of heated juice was equivalent in 

 antiscorbutic value to 2.5 cubic centimeters raw juice, and the average 

 of a number of such experiments indicated that heating for four hours 

 at 100° C. resulted in the destruction of about 68 per cent of the anti- 

 scorbutic vitamin present in the raw juice. The results of experiments 

 on Nos. 199 and 130 (notes "c" and "d") show results of heating at 

 60° C. with, of course, a lower rate of destruction than at 100° C. 



It is plain that in the same way one may compare the antiscorbutic 

 potency of a measured amount of any other material with that of any 

 of the different amounts of canned tomato juice representing any degree 

 of protection up to the complete protection afforded by 3 cubic centi- 

 meters and can thus determine the relative amounts of antiscorbutic 

 vitamin in different foods both from experiments in which the exact 

 minimum protective dose is found and from those in which there is a 

 definite partial protection to which a quantitative rating can be given. 

 This method possesses the advantage of the method of minimum protec- 

 tive doses, and in addition permits the use of a numerical value for each 

 individual experiment of a series, the average of which should yield a 

 more trustworthy result than when only those animals receiving exactly 

 the minimum protective dose are taken into account. 



In later studies (Kenny, 1926) the severity of the autopsy findings 

 has been expressed quantitatively by a scurvy score which is the total 

 number of -\- signs at the end of the experimental period of 70 to 

 90 days as may be determined upon. Death from scurvy before the 

 end of this period is "scored" by dividing the autopsy score by the 

 fraction of the period that the animal lived. 



Other basal diets have been proposed from time to time. Lopez- 

 Lomba and Randoin (1923, 1923b), objecting to the use of milk as 

 furnishing some vitamin C, recommended a diet consisting of meat pep- 

 tone, starch, granulated brewery yeast, butterfat, salt mixture, and 

 filter paper. 



As already noted, Hojer (1924) used oats and bran supplemented 

 with 60 cubic centimeters daily of milk boiled with aeration to destroy 

 vitamin C. 



Bezssonoff (1926a), objecting to the inclusion of milk in any 

 form in the basal ration, suggested fresh egg yolk as a substitute, the 

 ration consisting of 900 grams of oats mixed with 100 grams of bran. 



