Effect of Cooking upon Vitamin in Cabbage. 157 



LaMer-Sherman basal diet. 



Skim milk powder (Krystallak) heated two hours at 107' 



Butter fat. . 



Ground whole oats 



NaCl : 



0 C 



Per Cent. 

 30 



10 



59 



I 



100 



The cabbage was fed separately by hand and complete consumption observed 

 of the daily allowance. The amounts used were 1 gram raw to control pigs and 5 

 or 10 grams cooked to experimental pigs. 5 grams cooked cabbage is equivalent 

 to 5.4 grams raw. 10 grams pressure cooked is equivalent to 10.7 gms. raw and 10 

 grams open kettle cooked to 10.8 gms. raw. 



Three experiments are reported herewith. Expeiiment I was 

 a qualitative expeiiment over a twenty-day period. During this 

 period 4 pigs were fed the basal diet plus 1 gram raw cabbage 

 daily and two were put on basal diet without supplement. Two 

 others were given basal diet plus 5 grams pressure cooked cabbage 

 daily. At the end of 20 days the animals were chloroformed and 

 autopsied. The result seemed to indicate that 5 grams cooked 

 cabbage was very little protective as the animals showed marked 

 scurvy symptoms. It also demonstrated the efficiency of the 

 control diets. (See Chart, Exp. I.) 



In the second experiment the control diets were repeated and 

 four groups of experimental animals followed. These received 

 5 grams or ten grams daily of pressure cooked or open kettle 

 cooked cabbage. They were kept on this diet until death ensued 

 from scurvy and were then autopsied and the symptoms of scurvy 

 verified. The controls on 1 gram raw cabbage per day were 

 continued 82 days to make sure of the protection and then chloro- 

 formed and autopsied to confirm this point. (See Chart, Exp. II.) 



In the third experiment three animals were placed on 10 grams 

 pressure cooked cabbage per day plus basal diet but in this case the 

 water in which cooking took place was acidified by diluting 40 c.c. 

 of vinegar to 234 c.c. with water. The liquor drained from the 

 cabbage at the end of the cooking period registered a P H of 4.6-4.8. 

 All of these animals died of scurvy. (See Chart, Exp. III.) 



A summary of the significant data connected with these three 

 experiments is given in the following table. The growth curves 

 are shown in the chart. 



