VITAMINE PROPERTIES 215 
amount of sucrose is necessary to preserve this milk, yet, if the 
product is manufactured from a good quality of fresh milk, as 
it Should be, and when the proper sanitary conditions are main- 
tained in all departments of the factory, sixteen pounds of cane 
sugar per one hundred pounds of fresh milk is entirely sufficient. 
He should bear in mind that sweetened condensed milk 1s 
used and accepted by the consumer as a substitute for market 
milk, and it is the manufacturer’s moral duty to retain in this 
substitute the normal properties and composition of the product 
which it is supposed to replace, as nearly as is consistent with 
the production of a wolesome and marketable product. 
Vitamine Properties——Recent discoveries by nutrition ex- 
perts!,* have revealed and conclusively demonstrated the pres- 
ence of vitamines, or chemically unknown substances of food 
origin, that are essential for the normal performance of the 
function of animal life. Extensive feeding experiments have 
shown, that before complete growth can occur in a young animal, 
or for prolonged maintenance, or for the prevention of certain 
diseases, the diet, besides being adequate as regards its content 
of proteins, carbohydrates, fats and mineral salts, must contain 
certain, at present unidentified accessory substances, popularly 
called vitamines. 
Hart and his co-workers enumerate three of these vitamine 
substances, namely, water-soluble vitamines or antineuritic 
vitamines; fat soluble vitamines or antixerophthalmic vitamines ; 
and antiscorbutic vitamines. The absence in the diet of each, 
or all of these vitamine substances causes stunting of growth 
and the development of certain characteristic diseases. 
Water-Soluble Vitamine.—The absence of this vitamine in 
the diet retards and stunts growth and leads to such diseases 
as polyneuritis and beriberi (paralysis). The water-soluble vi- 
tamine is present in a variety of foods and constitutes an inherent 
part of the non-fatty portion of milk. 
Fat-Soluble Vitamine.—The absence of this substance in 
the diet retards and stunts growth and leads to the disease of 
xerophthalmia (an eye disease culminating in blindness). The 
1McCollum, The Newer Knowledge of Nutrition, 1918. 
2Hart, Steenbock and Smith, Studies of Experimental Scurvy, Journal 
Biological Chemical Chemistry, Vol. XXXVIII, No, 2, 1919. y, Journa 
