Effect of Cooking upon Vitamin in Cabbage. 159 



2. Ore gram raw cabbage daily, added to the basal diet, proved 

 completely protective against scurvy; no symptoms appearing in 

 82 days on the diet and the absence of symptoms in this case was 

 confirmed by autopsy on the chloroformed survivor. 



3. The methods of cookery were such as to indicate that in 

 spite of acid reaction and exclusion of oxygen the temperatures 

 used were sufficient to destroy enough vitamin C to make an 

 intake of 10 grams daily inadequate for protection against the 

 disease. In this respect the cabbage vitamin seems to be much 













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Growth curves expressed in grams. D indicates death by scurvy and the 

 numeral following indicates days elapsed on diet. 



less resistant than the orange juice or tomato juice carried form. 

 It is of course possible that the intra-cellular oxygen of the cabbage 

 is a factor in this difference. The results however harmonize with 

 those of Ellis, Steenbock and Hart, 1 who showed that drying for 

 35 hours in an atmosphere of CO2 at a temperature of 65 0 C. 

 proved extremely destructive to the cabbage vitamin. 



1 J. Biol. Chem., 1921, xlvi, 367. 



