APPLE CIDER 33 



The daily protective level for guinea pigs varied from 4 grams (84 units per 

 ounce) for Baldwin to over 25 grams (13 units per ounce) for Mcintosh. The 

 varieties tested may be conveniently classified as to their vitamin C potency 

 as follows: 



Very good (4 to 6.5 grams) (84 to 50 units per ounce) : Baldwin, Northern 

 Spy, Ben Davis and Winesap. 



Good (7 to 10 grams) (48 to 34 units per ounce): Esopus (Spitzenberg), 

 Rome Beauty, Red Astrachan, King, Roxbury Russet, Rhode Island, and 

 Stay man. 



Fair (10.5 to 15 grams) (32 to 22 units per ounce): Arkansas, Gravenstein, 

 Wealthy, Cortland, King David, and Golden Delicious. 



Poor (16 to 25 grams) (21 to 13 units per ounce): Jonathan, Delicious* 

 Tolman, and Mcintosh. 



Cider, immediately after pressing, has just slightly less vitamin C than the 

 apple from which it was made. However, as was shown by Fellers, Cleveland 

 and Clague (15), although cider 24 hours old retained an appreciable amount 

 of vitamin C, benzoated and pasteurized cider over 48 hours old had practically 

 no protective value against scurvy. Titration tests for ascorbic acid on a bottled 

 apple juice preserved by Seitz germ-proof nitration showed that from 2 to 4 

 quarts of the cider would be required daily to protect a man from scurvy, 

 using the apple juice as the sole source of vitamin C. These bottled ciders 

 contained only 4 to 8 units of vitamin C per ounce. 



Apples have been found to contain some vitamin B and 6 to 7 units of 

 vitamin G per ounce, so that cider would also contain these vitamins. 



As to other nutrients it might be well to compare cider with milk. Cider 

 contains approximately 0.4 percent protein, about one-eighth as much as whole 

 milk; 0.5 percent fat, about one-eighth as much as milk; 12 percent carbo- 

 hydrate, over twice as much as milk. It would take about 5.5 ounces of cider 

 or milk to provide 100 calories. The daily energy requirement for a man doing 

 sedentary work is 2,242 calories. 



Cider also contains certain essential minerals, but not in the quantity that 

 they would be found in some other foods. According to Sherman (23) there 

 are approximately the following percentages of the various minerals in cider: 

 calcium .007, magnesium .008, potassium .011, phosphorus .012, chlorine .005, 

 sulphur .006, iron .0003. The ash of the apple or its juice is mildly alkaline, 

 the ash from 100 grams being equivalent to approximately 3.7 cubic centi- 

 meters of normal alkali. 



Unpublished experiments at this laboratory show that the consumption by 

 young men of as much as 800 to 1,000 grams daily of Mcintosh apples has no 

 effect whatever on the blood alkali reserve. The urinary acidity was likewise 

 unaffected by the consumption of these large quantities of apples. 



GENERAL DISCUSSION 



Most of the sweet cider which is manufactured in this country is sold in the 

 fall and early winter, either in the fresh, untreated condition or as benzoated 

 cider. Since simple clarification methods have been developed there is an 

 increasing amount of clarified, filtered cider sold in grocery stores and roadside 

 stands. This clarified cider is not usually preserved but is handled in much the 

 same way as the unclarified cider; that is, benzoated, so it can be held for a few 

 days at room temperature. 



If available, freezing storage is the best method of preservation for cider. 



