SHOWING THE RELATIVE AMOUNTS OF ANTISCORBUTIC FACTOR 

 IN SOME COMMON EOOD-STUFFS 



It will be seen that the chief sources of the 

 principle are green vegetables, tubers, roots and 

 fruits, whereas seeds are totally devoid of it, and 

 animal products such as meat and milk contain 

 relatively very little . An interesting and important 

 observation was made by Furst,^ and has been 

 confirmed by Chick and Hume, to the effect that 

 the antiscorbutic principle is produced during the 

 germination of seeds. In cases of necessity, there- 

 fore, dried peas and lentils — themselves devoid of 

 antiscorbutic properties — can be converted into 



1 Zeitsch. Hygiene, 1912, 72, 121. 



