274 



SCIENCE 



[N. S. Vol. LI. No. 1315 



Fig. 1. Growth curves of 

 Animal No. 932 is representative of a number of 

 guinea-pigs receiving the soy cake diet without any 

 supplement. CHnieal signs of scurvy were first 

 noted on the 14th day; death from scurvy occurred 

 on the 19th day. Animal No. 390 receiving soy 

 cake plus 30 gms. of raw cabbage daily never 

 showed any signs of scurvy up to the 120th day, 

 when it was transferred to other experiments. 

 These two groups serve as controls to show that 

 the soy cake diet alone will not prevent scurvy but 

 that it is satisfactory if supplemented with a good 



scorbutic qualities reside in certain fresh 

 foods and diminish, or disappear with storage 

 by any of the common methods of preservation 

 — canning, pickling, drying, etc. Meat and 

 fish slighitly or vs^ell advanced in the process of 

 ordinary putrefaction seems to be as good an 

 antiscorbutic as fresh flesh or nearly so." 

 Notwithstanding the above statements Stefan- 

 sson used some dried meat on one of his polar 

 expeditions. However, circumstances were 

 such as not to permit a long usage of the dried 



guinea-pigs on different diets. 



antiscorbutic agent as, in this case, raw cabbage. 



Animal No. 348 is typical of a group on the soy 

 diet plus a daily supplement of dehydrated beef. 

 Animal No. 354 is one of a number of guinea-pigs 

 receiving the soy cake diet plus an allotment of 

 desiccated beef cooked for 15 minutes at 100° C. 

 In these two groups the development of scurvy has 

 not been prevented nor death from the disease de- 

 layed. 



S signifies first appearance of scurvy. 



jS + death from scurvy. 



products and therefore no direct evidence is 

 available in his cases as to the antiscorbutic 

 value of this material. 



Chick, Hume and Skelton' found that 10 

 c.c. of raw fresh beef juice daily did not pre- 

 vent scurvy in a guinea-pig on a diet of oats 

 and bran ad lib. 



Pitz' has offered experiments to show that 



5 Chick, H., Hume, E. M., and Skelton, E. F., 

 Biochm. J., 1918, 12, 131. 



Pitz, W., J. Biol. Chem., 1918, 36, 439. 



