VJ4 insTRiJirTiox of vitamixes ix plants . 



wliicli was found to be tlie corresponding' niiiiimuni i)rotective 

 ration under similar experimental condititms. 



This result was published in a preliminary report in the 

 Army Medical Journal in 1918. In the followino- year, eases 

 of scurvy in prisoners of -Avar in the East were actually cured 

 by introducino' into the diet a ration of lightly-boiled 

 germinating- beans. The importance of this result to com- 

 munities cut off from supplies of fresh food is sufficiejitly 

 obvious. In this connection, it is of interest to find that in 

 parts of China it is a common custom to germinate beans 

 before eating them, and I have been told that in parts of 

 Africa the Kafhrs frequently germinate the corn for their own 

 •consumption. This would be of especial value in the winter 

 months, when for long periods no fresh food would be avail- 

 nble. It is doubtful how far the germination of corn in the 

 production of beers makes the drink of any anti -scorbutic 

 value. The commercial beers of the "West have been tested, 

 iind found to be worthless in this respect, but this may be 

 at any rate partly due to the high temi)eratures employed in 

 the drjdng' of the malted grain. 



SuMilARY AXD GeNEEAL CoIs^CLUSIOXS . 



The accessory food factors or vitamines are Avidely distri- 

 buted in the plant world, and are associated with definite 

 organs of the j^lant body. 



Seeds possess the water soluble or anti-neuritic accessory 

 factor, but less richly than animal eggs. The embryo of all 

 seeds investigated and the germ of cereals contain it, but 

 the endosperm is probably lacking or nearly lacking" in this 

 respect. V^egetable oils have not been found to contain this 

 vitamine, with the exception of the peanut (Arachis). Xo 

 seeds in the dry condition have been found to contain anti- 

 scorbutic properties. 



Gieen leaves possess both anti-scorbu1 ic and fat soluble 

 (or anti-rachitic) vitamines in considerable amount. The 

 former is a relatively unstable, and the latter a relatively 

 stable, substance. Green leaves probably form the cheapest 

 source of the fat soluble vitamine. The etiolated leaves of 

 the white " heart " of a cabbage possess anti-scorbutic, but 

 no growth-promoting properties. It seems probable, there- 

 fore, that the production of this vitamine is connected with 

 photosynthesis in the green leaf. 



Storage organs (other than seeds) contain chiefly the 

 anti-scorbutic accessory factor, but to a less extent than either 

 fresh fruit or fresh green vegetables. Since, however, they 

 are easily grown and Avidely eaten, they are important in the 

 prevention of scurvy. 



Succulent fruits contain the anti-scorbutic vitamine even 

 before ripening is complete. In this case the anti-scorbutic 

 vitamine appears to be more stable than it is in the case of 

 vegetables. The experimental evidence suggests that this 

 is not directly due to the acidity of the juice, but it may 

 perhaps be due to the fact that the vitamine appears to be 

 here of the nature of a reserve product. 



