220 



Scientific Proceedings (108). 



Aside from the particular interest in the bloods examined, the 

 sensitiveness of the test to amounts present in blood suggests the 

 use of the test in localizing the distribution of the substance in 

 the blood streams and possibly in pellagra investigations etc. 



id) The value of the test in comparisons of vitamine concentra- 

 tions was demonstrated and the point made that there is an opti- 

 mum amount which must first be established by diluting theextracts 

 studied. Below this optimum amount the test varies approximately 

 with the concentration. Amounts above the optimum cannot be 

 detected except by this method of applying the test. By such a 

 method it was shown that autoclaving for three hours at 15 lbs. 

 and approximately 120 0 temperature produces some destruction 

 of the vitamine. Alkali was shown to be definitely destructive 

 in concentrations of N/20 to N/40 NaOH. Concentration lower 

 than N/40 seemed to have little effect. 



(e) The results of applying the test to water extracts of some 

 ten sources of the B vitamine confirmed the feeding experiments 

 with these substances. 



The detailed counts upon which these conclusions are based 

 were presented but need not be recorded here. 



122 (1582) 



Dietaries of infants in relation to the development of rickets 

 By Alfred F. Hess and Lester J. Unger. 



[From the Home for Hebrew Infants, New York City.] 



For the past two years we have been observing the effect of 

 various diets on the development of rickets in infants. The 

 babies received orange juice to exclude the possibility of latent 

 scurvy. All have been on the diet for at least six months, and 

 were followed clinically as we as controlled by means of the X-ray. 

 It was found that many diets supposed to be eminently conducive 

 to rickets resulted in normal nutr'lion. Condensed milk, for 

 example, only exceptionally induced rickets. The one food which 

 almost regularly led to marked rickets was a "protein milk" 

 prepared by precipitating buttermilk with heat (not with rennin). 



