The Composition of Dried Vegetables. ioi 



come immune, due to the injections, would, like the guinea pigs, 

 lose their immunity in about nine months or whether the active 

 immunity would be replaced by natural immunity just as in the 

 majority of infants the stage of lack of immunity is followed by 

 antitoxic immunity. We have found, in infants, two years after 

 successful immunization that the great majority have remained 

 immune, not over 6 per cent, losing their immunity. We have a 

 right, therefore, to hope that the stimulated immunity has been 

 replaced in the very great majority by a natural immunity and 

 that this will hold for life. The facts that the protection lasts 

 and that the injections are harmless make the active immuniza- 

 tion of infants appear to be a practical measure of eliminating 

 diphtheria. 



169 (1347) 



The composition of dried vegetables with special reference to 



their nitrogen and calcium content. 



By Maurice H. Givens. 1 



[From The Sheffield Laboratory of Physiological Chemistry, Yale 

 University, New Haven.] 



Some of the common vegetables have been dried on steam- 

 heated radiators at 65 0 C. to 70 0 C. The loss of water by this 

 method of drying has been found to correspond to the water 

 Content of these materials as determined by Atwater and Bryant. 

 Detailed analyses of these will soon be published. 



Such dried green vegetables as swiss chard, beet tops, and 

 celery have a high content of inorganic constituents, particularly 

 calcium. Their content in mineral components decidedly pre- 

 ponderates over that of such plant products as carrots, cabbage, 

 sweet potatoes, and potatoes. Attention is called to the possible 

 loss of mineral constituents in preparing vegetables for drying when 

 they are first cooked in water which is discarded. 



1 Seessel Research Fellow in Physiological Chemistry, Yale University. 



