72 MASS. EXPERIMENT STATION BULLETIN 339 



Crushed Fruits and Syrups. (K. Newman, C. R. Fellers, and M. J. 

 Mack.) This study is concerned with the use of preserved crushed fruits such 

 as strawberries, pineapple, peaches, etc., in frozen desserts. Chocolate syrups 

 are also included. These crushed fruits and syrups are made with varying 

 ratios of sucrose and dextrose in an effort to determine whether or not a part 

 of the sucrose may be replaced with purified corn sugar (dextrose). Very satis- 

 factory crushed fruits, syrups, ice creams, and ices have been prepared using as 

 much as 50 percent dextrose. In most products, however, smaller quantities 

 of dextrose are more desirable. 



Cranberry Investigation. (C. R. Fellers, J. A. Clague, Wm. B. Esselen, 

 Jr., and A. S. Levine.) Continued work has been in progress on cranberry sauce 

 manufacture, cranberry cordial, and cranberry juice. A superior quality of 

 cranberry juice was made by grinding the raw cranberries, allowing them to 

 set for 1 or 2 days, and pressing in a hydraulic press. To be palatable, the pure 

 juice was diluted with 1J^ to 2 parts of water and made up to a sugar content 

 of 15 to 20 percent. The bottled juice is readily pasteurized by heating to 

 150° F. for 25 minutes. 



A very attractive, distinctive cordial was prepared by adding to the fresh- 

 pressed juice, pure alcohol and sugar. The optimum alcohol content ranged 

 from 25 to 40 percent by volume and the sugar content from 25 to 35 percent. 

 Material is being collected for a bulletin on the subject of cranberry products. 



Cooperative cranberry storage investigations with Professor C. I. Gunness of 

 the Rural Engineering Department and Dr. H. J. Franklin of the Cranberry 

 Experiment Station at East Wareham, have been in progress since September, 

 1936. Various types of storage and storage temperatures were used. This 

 department has made gas analyses (C0 2 :0 2 ratios) on all samples. This proj- 

 ect will be continued. 



The Influence of Iodine and Vitamin D on Scurvy in Guinea Pigs. 



(W. B. Esselen, Jr., and C. R. Fellers.) It has been thought by certain investi- 

 gators that mild scurvy may be a precursor to certain forms of arthritis. For 

 some time iodine has been used clinically in the treatment of arthritis. In 

 view of this hypothesis, work has been carried on to ascertain whether or not 

 iodine treatment is of value as either a curative or a preventive of scurvy in 

 guinea pigs. Iodine was administered to guinea pigs with mild scurvy, in the 

 forms of iodized milk and kelp. There is no indication that these iodine supple- 

 ments are of any value in either curing or preventing scurvy in guinea pigs. 

 The animals receiving the iodine supplements lived no longer than control 

 animals receiving no iodine and showed the same degree of scurvy. Individual 

 growth curves for each guinea pig were made. There was no evidence that 

 the animals receiving iodine lost weight at a lower rate than the controls. 

 Similarly, there were no differences noted at autopsy among the various experi- 

 mental animals in the location of, or in the severity of the scurvy lesions. It 

 is concluded that iodine therapy has no beneficial effect in preventing or curing 

 scurvy in guinea pigs. 



In both rickets and scurvy an enlargement of the leg and costochondral 

 joints occurs. It is thought that this condition in scurvy may possibly develop 

 as a consequence of a disturbance in the normal vitamin D and mineral meta- 

 bolism. An investigation is under way to study the effect of large doses of 

 vitamin D on the enlargement of the joints in scorbutic guinea pigs. 



