1070 FOODS AND FOOD ADULTERANTS. 



kilo were eaten to the amount of 200 grams in one sitting and without any accom- 

 panying article of food. There was no unpleasant taste at the time. 



In uncoppered vegetable foods amounts of metal up to 30 mg may be found, and 

 in animal foods up to 50. In the case of vegetables and fruits carefully colored, the 

 copper content ranges between 25 arid 50 mg, but when the operation is conducted 

 with gross carelessness the amount may ascend to 270 mg without being noticeable. 



In regard to the form in which naturally occurring and artificially added copper 

 occurs, little is known upon this point. In the case of vegetables, Tschirch has 

 proved that at least a part of the added copper i.s united with chlorophyl as copper 

 phyllocyanate. However, as peas contain but little chorophyl this amount reaching, 

 according to the same author, 0.05 per cent of the dry matter, it is easily seen that 

 only a small part of the metal can be combined in this way. Peas contain 80 per 

 cent water, so that a kilo of fresh peas contains but 100 mg of chlorophyl, which 

 could unite with only 10 mg copper. It is probable that the rest of the copper is 

 present in the form of albuminate. Some may occur as phosphate. Experiments on 

 the solubility of the copper in strongly colored peas in dilute hydrochloric acid 

 showed that only a small portion dissolved. Addition of pepsin did not affect the 

 solubility. 



Peas should not be harmful if eaten in quantities of a pound (500 grams). Such 

 a quantity as this is seldom eaten at a meal, so that this may be put as an outside 

 limit. Peas containing 25 mg per kilo must be absolutely harmless, inasmuch 

 as, judging from experiments with artificial gastric juice, but 1 or 2 mg could be 

 dissolved in the stomach. The innocuousness of these small amounts has been clearly 

 demonstrated by time, for French peas have been coppered for years. No case of 

 poisoning from their use is on record. 



The reporter instituted experiments both on himself and on a friend. Amounts 

 of copper sulphate equivalent to 75, 120, and 127 mg of copper were mixed with peas 

 or beans, and the vegetables cooked in enameled pots and eaten in two portions, 

 one at noon and the other in the evening. The experiment was not exactly pleasant. 

 The vegetables gave no unusual taste at first, but the peculiar copper taste soon 

 appeared and the food became unendurably repulsive. On waiting an hour or so, 

 however, a fresh portion could be eaten. In the before-mentioned case, in which 

 200 grams of peas containing 127 mg of copper were eaten at one time, unaccom- 

 panied by other food, no particular sense of repulsion was experienced. Subse- 

 quently, however, an intensely disagreeable copper taste developed itself. He had 

 endeavored to overcome this with a little wine. An hour after the meal a sense of 

 illness developed and lasted two and a half hours, relieved finally by two violent 

 attacks of vomiting. In the evening appetite was fully restored. 



Therefore amounts of copper exceeding 100 mg are capable of exciting mild dis- 

 turbances of health, a bad taste, vomiting, etc., but nothing more. Colic or slight 

 diarrhea is also possible, but it was not observed. 



Different animals were given amounts of copper ranging between 10 and 100 mg 

 per day, daily for months, without noticeable effect. The author himself and his 

 friend took a daily dose of copper for a month or so, starting in with 20 mg and 

 increasing it to 30, or deuble the amount which would be found in 500 grains of pre- 

 serves. The action was absolutely nothing. The metal was taken in beer, partly 

 in the form of acetate, partly as sulphate. 



These experiments do not consort with the cases of poisoning reported in the lit- 

 erature. In these, as a general thing, food has been allowed to stand for some time 

 in copper vessels. Experts have found copper in the food or in the body, and the 

 toxic symptoms have, without further investigation, been ascribed to this metal. 

 In ttie opinion of the reporter these cases were dne to action of ptomaines. 



Speaking generally, it may be said that from a hygienic standpoint all unnecessary 

 additions to food should be discouraged. The only benefit of the coppering process, 

 inasmuch as taste, nutritive value, and digestibility remain the same, is the improved 



