Studies of Experimental Scurvy. Effect of Heat on the Antiscorbutic Properties of Some Milk Products.*
نویسنده
چکیده
The recent work of Chick and Hume,’ Cohen and Mendel,2 Hess and Unger,z and Givens and Cohen4 gives full support to the earlie,r views of Hoist and Fr61ichK that scurvy is the result of a deficiency of some nutritive factor in the diet. If we understand by the term vitamine the chemically unknown substances of food origin essential for the normal performance of the function of animal life there is perfect propriety in applying to the above mentioned factor the name antiscorbutic vitamine. As polyneuritis is caused by a lack of the water-soluble vitamine (antineuritic vitamine) and xerophthalmia by a lack of the fat-soluble vitamine (antixerophthalmic vitamine), scurvy is caused by a lack of the antiscorbutic vitamine. Opposed to this view of the etiology of scurvy was the theory of McCollum and Pitz* which postulated that scurvy is related to
منابع مشابه
The Effect of Drying and of Sulfur Dioxide upon the Antiscorbutic Property of Fruits.*
The most important antiscorbutic foods are now known to be the fruits and vegetables, and it is usually considered that these foods are chiefly, if not onIy, vahrable for this property when used fresh. Holst and E’riihlich (1) showed that cooking and canning or drying greatly decreased the antiscorbutic value of a variety of foods. Since the danger of scurvy is greatest under those circumstance...
متن کاملInfantile scurvy: a historical perspective.
Scurvy, a disease of dietary deficiency of vitamin C, is uncommon today. Among diseases, scurvy has a rich history and an ancient past. The Renaissance (14th to 16th centuries) witnessed several epidemics of scurvy among sea voyagers. In 1747, James Lind, a British Naval surgeon, performed a carefully designed clinical trial and concluded that oranges and lemons had the most antiscorbutic effec...
متن کاملThe Experimental Feeding of Dried Breast Milk
In a previous communication (1) an experimental method for drying breast milk by a modification of the Just-Hatmaker roller process was presented. It had long been felt that could human milk be preserved in some way another step forward towards the solution of the nutritional problems of infancy would be provided (2). It was found that the drying of the milk was entirely practicable and a powde...
متن کاملInvestigation of the Anti-scorbutic Value of Full Cream Sweetened Condensed Milk by Experiments with Monkeys.
INTRODUCTORY. EXPERIMENTS have already been made [Barnes and Lume, 1919] on the antiscorbutic value of raw, dried and heated cow's milk and for some of these experiments monkeys were used. Reference is there made to the literature of the subject, but as far as is known no experimental observations are extant on the anti-scorbutic value of sweetened condensed milk. It is probable from what is al...
متن کاملNutrition Classics. American Journal of Diseases of Children 8(6):399-405, 1914. Infantile scurvy: the blood, the blood vessels and the diet.
During the past three years we have had a considerable number of cases of scurvy develop in infants being fed on pasteurized milk. In 1912, when the first cases were noted, we were pasteurizing the milk in our own diet kitchen, heating it to a temperature of 165 F. for twenty minutes. At this time several cases of scurvy developed, owing to the fact that through an oversight orange-juice was no...
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تاریخ انتشار 2003