216 VITAMINS PROPERTIES 



fat-soluble vitamine is present abundantly in a very limited list 

 of foods, namely, in butter fat, egg fat, cod liver oil, the fats of 

 the vital organs and in the leaves of plants. It is not contained 

 in ordinary animal fats such as lard, nor in any of the vegetable 

 fats. 



Antiscorbutic Vitamine. The absence of this vitamine sub- 

 stance in the diet causes the development of scurvy and similar 

 scorbutic diseases and skin diseases. The antiscorbutic vitamine 

 appears to be present 'in many foods, similar to the water- 

 soluble vitamine, and it is abundantly present in raw milk. 



Effect of Heat Employed in the Manufacture of Condensed 

 Milk on These Vitamines. The heat to which condensed milk 

 is subjected in the process of manufacture does not rob the con- 

 densed milk of the water-soluble and fat-soluble vitamines, so 

 far as our knowledge, based on data now available, is concerned. 

 This applies to all kinds of condensed arid evaporated milk made 

 from whole milk. From the standpoint of these two growth- 

 promioting and curative vitamines, all forms of condensed whole 

 milk are, therefore, equally desirable for infant feeding, for 

 children and for the adult, as is whole milk. 



On the other hand, skim condensed milk is not a satisfactory 

 food for the growing young. It lacks the indispensable fat- 

 soluble accessory and unless supplemented by egg yolk, cod 

 liver oil or butter, its consumption by the young in the place of 

 whole milk, or in the place of condensed milk made from whole 

 milk, will prove disastrous to the growth and well-being of those 

 who are restricted to such a diet. 



Nor does imitation condensed milk, such as the "Hebe" 

 product, in which the butter fat has been replaced by a vegetable 

 fat, supplement the lacking fat-soluble vitamine substance. The 

 public should clearly understand that in milk or condensed milk, 

 there is no substitute for butter fat and when the butter fat is 

 removed the product no longer can take the place of milk. See 

 also "Addition of Artificial Fats," Chapter XXIV. 



The antiscorbutic vitamine, on the other hand appears 

 to be destroyed in the process of manufacture of evaporated 

 milk, as shown .by Hart in experiments with guinea pigs. Hart 

 found that commercial unsweetened condensed milk (meaning 



