COilPOSITIOy OF PLAXTS AXD AXIMALS 71 



The vitamines. Within the past few j'ears a new sub- 

 stance known as vitamines has received much attention from 

 students of nutrition. Attention was first directed to this 

 nutrient when it was shown that a disease of humans known 

 as beriberi, caused by eating rice from which the husk had 

 been removed, would not occur if the unpoUshed rice were 

 eaten instead. Here was a new substance of nutrition. It 

 was given the name of vitamine by Casimir Funk, who first 

 investigated the subject. Other able scientists in America 

 and Europe engaged in similar studj', and it was finally 

 agreed that tliere are three forms of vitamines, as follows: 



(1) Water-soluble vitamines, widelj' distiiljute 1 in vege- 

 table foods, in germs of seeds, in vegetables and fresh fruits, 

 but which seem to he quite lacking in polished rice, patent 

 flour, and bolted corn meal; 



Figure 19. — The effect of vitumiiies upuii gruwtli. The rat on the left was 

 fed five per cent cottonseed oil, the one on the right one and one-haif per 

 cent of butter fat. Experitnents by Dr. WcColluni and others seera to 

 show conclusively that therejsnofat of plant origin that willtake the place 

 of butterfat in nutrition. Photograph Irotn Wisconsin Kxperirnent Station. 



(2) Fat-soluble vitamines, found most abundant in milk, 

 butter, egg yolk, germs of seeds, leafy vegetaljles and cod- 

 liver oil, but lacking in the body fat or muscles of animals, 

 and in vegetable oils; and 



(3) Anti-scorbutic vitamines, that constituent of food 

 which prevents the disease known as scurvy, especially found 

 in oranges, lemons, potatoes and fresh fruits and vegetables. 

 Cooking injures the -\atamine value of this class of food. 



