TX 556 .M5 J5 Copy 1 TREASURY DEPARTMENT UNITED STATES PUBLIC HEALTH SERVICE HUGH S. CUMMING, Surgeon General THE COMPARATIVE ANTISCORBUTIC VALUES OF MILK BY J. M. JOHNSON Chemist AND C. W. HOOPER Pathologic Physiologist United States Public Health Service REPRINT No. 743 FROM THE PUBLIC HEALTH REPORTS April 28, 1922 (Pages 989-1021) 2L2V2.t*5~3 WASHINGTON GOVERNMENT PRINTING OFFICE 1922 ADDITIONAL COPIES OF THIS PUBLICATION MAT BE PROCURED FROM THE SUPERINTENDENT OF DOCUMENTS GOVERNMENT PRINTING OFFICE ■WASHINGTON, D. C. AT 5 CENTS PER COPY RECEIVED DOCUMENTS . ^ THE COMPARATIVE ANTISCORBUTIC VALUES OF MILK.* By J. M. Johnson, Chemist, and C. W. Hooper, Pathologic Physiologist, United States Public Health Service. Review of the Literature. Bolle 1 found that guinea pigs fed on boiled milk developed scurvy, while those given raw milk did not. Bartenstein 2 disagreed with Bolle. Froehlich found that by feeding guinea pigs on raw cow's milk alone, the pigs showed an extraordinary brittleness of bones, a symptom which in the disease picture of infantile scurvy plays a great role, while the other symptoms of this disease — the typical hemorrhages, the tooth affections, and the specific bone changes — do not enter. When fed oats alone guinea pigs always developed scurvy with brittle bones and definite symptoms. But when fed a combination of oats and raw milk the animals were maintained in normal health. The addition of raw milk not only prevented scurvy, but the combination also prevented brittleness of bones. Heated milk did not prevent scurvy. Hart ■ fed monkeys on canned condensed milk, and they became typically scorbutic. Funk 5 states that heated milk induces scurvy in infants. Hess and Fish found that in several cases infantile scurvy occurred as a result of feeding milk which had been pas- teurized at 63° C. for only 30 minutes. Janet Lane-Cla}^pon 7 con- cluded that animals and infants develop better on milk of their own kind, whether this milk is boiled or ravv, than on milk of foreign species; that development is best on boiled milk; and that it is by no means proved that infants develop scurvy from boiled milk alone. Jackson and Moore f produced scurvy in guinea pigs whether fed certified, boiled, pasteurized, or condensed milk ad libitum. Goat's milk did not produce scurvy. « Reprint from the Public Health Reports, vol. 37. No. 17, Apr. 28, 1922, pp. 989-1021. 1 Zeitschr. f. diat. u. physik. Therapie 6, 354 (1903). - Jahrb. f. Kinderh., 61, 6 (1905). a Zeitschr. f. Hyg. u. Infektionskr., 72, 155 (1912). * Arch. f. Path. Anat. u. Physiol, u. f. klin. Med. (Virchow) 208, 367 (1912). "Ergeb. d. Physiol., IS, 125 (1913). 6 Am. Jour. Dis. Chil., 8, 3S5 (1914). ' Ergebn. d. Inn. Med. u. Kinderh., 1913, 635: Report to the Local Government Board, London (1912). X.S. No. 63, 1219. * Jour. Infect. Dis., 19, 478 (.1916). 1 2 ANTISCORBUTIC VALUES OF MILK. McCollum 9 and McCollum and Pitz 10 came to the conclusion that scurvy in guinea pigs induced by feeding milk was caused by the constipating character of the diet, which produced an impaction and retention of feces in the cecum. Fresh whole milk in addition to oats caused scurvy. Chick, Hume, and Skelton 11 conclude from their experimental evi- dence that ' ' milk must be classed among the less valuable materials. If reliance is to be placed upon its presence in a diet as the only means of preventing scurvy, the amounts consumed must be large, and any methods of preparation, such as heating or drying, which involve diminution of the small amount of antiscorbutic substance originally contained, must be regarded with suspicion." They found that guinea pigs needed 86-130 c. c. raw cow's milk daily to furnish the necessary antiscorbutic for good health. They found an almost complete loss of antiscorbutic properties in both dried and strongly heated (120° C. for one hour) milk. In another article 12 they confirm these statements with their experimental work. They fed milk plus a basal diet of oats and bran. They disagree with the statement of McCollum and Pitz that scurvy is due to constipation. Cohen and Mendel 13 found that small amounts of raw milk do not prevent scurvy, but large amounts do; 35-50 c. c. daily failed to protect; 70 c. c. daily prevented scurvy. Two animals died appar- ently because milk was increased from 70 to 100 c, c. daily, on account of the constipating character. Hess and Unger 14 found that milk dried by the Just-Hatmaker process had not lost its antiscorbutic properties. Hart, Steenbock, and Smith * fed milk to guinea pigs in addition to a basal diet of hay and rolled oats. They found that 30 c. c. of fresh milk daily will prevent or at least delay the onset of scurvy; 84 c. c. daily of fresh whole milk absolutely protected from scurvy. Guinea pigs fed on milk sterilized at 120° for 10 minutes, in addition to the basal diet of hay and oats, developed scurvy, although the average daily consumption of milk was 79 c. c. Skim milk powder or unsweetened condensed milks did not protect from scurvy. They did not find that scurvy was due to constipation, as stated by McCollum and Pitz. Hess and Unger 1G stated that 80 c. c. daily of fresh raw milk sufficed to protect guinea pigs from scurvy. Further, guinea pigs » Jour. Am. Med. Assoc, 68, 1385 (1917). io Jour. Biol. Chem., 31, 229 (1917). u Lancet, 1918, 1. 12 Biochem. Jour. 1%, 131 (1918). « Jour. Biol. Chem., 35, 425 (1918). " Am. Jour. Dis. Chil., 17, 221 (1919). is Jour. Biol. Chem. 38, 305 (1919). is Jour. Biol. Chem., 38, 295 (1919). ANTISCORBUTIC VALUES OF MILK. 3 were cured of scurvy when given a diet of 80 c. c. dried milk powder (made by the Just-Hatmaker roller process, dried at a temperature of 116° C. for a few seconds) diluted with 8 volumes of water, in addition to a basal diet of hay and oats. In another article l7 they gave the results of their work upon infants. They cured two infants of scurvy by feeding dried milk made by the Just-Hatmaker process, and further protected them from scurvy, in one case three months, in the other seven months. The dietary contained no other anti- scorbutic. They claim that milk quickly dried by this process par- tially withstands subjection to 120° C. for one hour, whereas fluid milk loses practically all antiscorbutic virtues when heated to the same degree. Barnes and Hume 1S found that 98 c. c. daily of raw milk was not enough to protect guinea pigs from scurvy when the milk was fed in addition to a basal diet of oats and wheaten bran; 119-147 c. c. daily effected a cure of scurvy which had been caused during the period when 98 c. c. daily was consumed. With milk made from dried milk, 90, 110, and 12S c. c. daily failed to protect from scurvy. The food consumption of the animals did not increase with their age as was the case with raw milk. For monkeys they found that 125-175 c. c. daily of raw milk protected from scurvy, and that 250-300 c. c. milk made from dried milk powder did also. It therefore required almost as much to protect a guinea pig as a monkey. They also observed that cow's milk may possess more antiscorbutic power during the season of the year when cows eat more green stuff. Hart and Steenbock 19 have taken up this question of the feed of the cow affecting the antiscorbutic substance of the milk. They kept cows on (A) summer pasture, (B) on dry feed, (C) on silage (winter feed), and (D) on dry feed plus root crops. They found that of milk from (A), 15 c. c. daily gave partial protection to guinea pigs, 30 c. c. better, and 50 c. c. full protection. Of milk from (B), 75 c. c. daily was necessary; from (C), 50 to 75 c. c. daily; and from (D), results better than (B), but not as good as (A). Jephcott and Bachanach 20 fed milk reconstructed from powders. They found that milk powder made by the roller process retains its antiscorbutic properties, whereas milk powder. made by the spray process does not. Basing their calculations upon the body weight of the guinea pigs, they observed that 26 c. c. per 100 gin. body weight protected from scurvy. Just as we did in some of our experi- ments, they also fed the milk in some cases more concentrated than ordinary fluid milk. 17 Jour. Am. Med. Assoc, 74, 217 (1920). 18 Biochem. Jour., 13, 306, (1919). 19 Jour. Biol. Chem. 42, 383, (1920). '"Biochem. Jour. XV, 129, (1921). 4 AXTISCORBUTIC VALUES OF MILK. Experimental. We have undertaken a comparative study of a variety of milks and milk powders in relation to their antiscorbutic value. Guinea pigs were kept in individual cages and fed hay and oats ad libit inn and in addition were given milk to drink instead of water. It was found that after a few days the animals in most cases readily took the milk. The amount of milk consumed daily was in most cases meas- ured accurately. The animals were gone over two or three times weekly for clinical symptoms of scurvy, such as drag of legs, lying down in face-ache position, swollen joints, tenderness, etc. At death or upon chloroforming, the animals were carefully necropsied. Hemorrhages, looseness of molar teeth, brittleness of bones, yellowish- brown bars at the costochondral junctions, and enlargement of joints were noted. The costochondral junctions were fixed in formalin, decalcified, cut in celloidin, stained with hematoxylin and eosin, and examined microscopically. Findings on all these points are given in the tables. It is to be noted here that our findings serve to indicate that no positive diagnosis of scurvy can be made without a histological examination. In many cases observed by us the clinical examina- tion and necropsy gave no indication of scurvy, whereas the sections of the costochondral junctions showed positive under the miscroscope. Much of the researches on scurvy in guinea pigs has been published without histological data. This work is valuable but can not be used for positive deductions. To get a true insight into the antiscor- butic value of any food, histological examinations of the costo- chondral junctions must always be made, as very many cases are doubtful and many others do not show the presence of scurvy until this examination is made. Due credit should be given the careful work of Chick, Hume, Delf, Tozier, and others in England, on the histological examination of the costochondral junctions in guinea- pig scurvy. All reliance can be placed upon their findings in con- trast with those of others who have made no such examinations. MILK STUDIED. 1. A fresh raw milk supplied daily from the farms of the U. S. Department of Agriculture, Dairy Division. These cows were always kept on a silage feed and never given green stuff. 2. A certified milk from a local dairy. According to the statement of this company, the cows were fed grain and silage in winter and green feed in season. The milk received by us was not over 24 hours old. ANTISCORBUTIC VALUES OF MILK. 5 3. A pasteurized milk bought from another local dairy. This milk had been heated to 145° F. The cows were fed upon silage and grain in winter and were pastured during the warm seasons. The milk was not over 36 hours old when received by us. 4. A so-called " reconstructed milk" made from spray process skim milk powder, and the necessary butter and water to restore to original fluid condition. 5. Whole milk powder made by the spray process and made up by us with water to original condition or in some cases to a more con- centrated condition. 6. A brand of roller process milk powder, made especially for babies and made up by us with water to original or more concen- trated condition. This milk powder contains 12 per cent fat. 7. Roller process whole milk powder made up by us with water to original or more concentrated condition. 8. Roller process skim milk powder made up by us with water and butter to original or more concentrated condition than fluid milk. In making milk powder by the spray process, the milk is first preheated, then sent through a spray machine into a vacuum chamber held at an elevated temperature. The drying takes place instantly, and the powder falls to the floor of the chamber. In the case of the powders manufactured by the roller or Just-Hatmaker process, the milk is preheated and dried on a heated drum. It is then flaked from this drum. The temperature is 116° C. The special brand for babies is claimed to be made with great care, and the milk is dried within 6 hours of the time of milking. In this way the manufacturers claim that there is very little loss of the antiscor- butic substance. The heating at 116° C. is for a very short time. However, the company making the spray process powder states that their milk is dried within 5 hours of the time of milking. Forced feeding was not resorted to by us for the reason that we wished to allow the animals full choice. If the milk did not attract the animals by reason of its taste, odor, etc., we thought that this would be a good test. 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Si, ^ t3 s C3 ffl Wp. a > O O 0> OO.hO O fi << Q 2;^ £ >o3 o3,i3 CD CD ©--I CD CD ' B © £ CD PAS'S i=s3 c5 7-* J-2 cd £- t" ccj Is |g-S $& TJ CO . "^ rH o Oh fioOMtibi^ :h;- . to ti: to .cjJSH ■g cs co jg » ® 71 « O "Jg 60 jD .Js tr. to if O z! to '-;■; :( ':i S S 5 J STJAtJ cj«»jcss^^ss-: 'Sc:s=?ifi - ip C O ^ ^ g,2!=i •3 — 2 to tl to .S o §1 — -'toTS.2, = -i co-^t-hcc^ co .-c r^ co fl'COCO-fl'N OCN ~H CO COCOMCOIN •* CO CO CO 60 is? gCN 60 • o M a o c3 CD •ZP s jz; !>. O HNN cDiCCOOCNCMCT>(NiO >— < -^ ■-# ^ •<* O ^ O *«* 00 lO CO 00 00 t^COCO-^COCOi— )-. (N t-h CM CM CM CM CM CM CM CM i-t OQ^^H^H .-<* OOr^ 00 CM CM CM COC <-^^Tjr^i ANTISCORBUTIC VALUES OF MILK. 19 j. a. a. o a - e eg C3 E > c £ it? o 5 6 a os ^ 5 _: a E ,_j .:•. .13 c ^j a o CC > "OltOO o t- m d ^-t^- hH a 1 •g-QBftft ft-B CS-=B i hi « St e m t- C3 © c 0) .So e - O »■! z z z z zz C o c coco oc OO CM IC iO CO S c« £ '3| CM b£ CO «t~ r^ c3 d co •-* "5 g ss 60 '© 3 t-- -^ r*N(DN to IC oo 00 c Ct-*x« coo '. o ? 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'. ■s ^ CM00 CO COOO fs| CO CM CO CO W5 ^ ct .£Pd 00+ o *oCh- PhZ OO CS O ^H CO CM CM CO CO lO CN c- CN CN D 20 ANTISCORBUTIC VALUES OF MILK. + "8 e; M MIS s&*1 -as CM CM CMCM ( CM l«|>^ri »C *C ^ Tf CO cm cm dS r- o -h csqWH CO CO CM CM ^ CO CM CM CO CO S.2 p<55 — >^ T3 T) *0 CO_Q 2^5 3,2 ° ° ° ° "~>TZ T3 Td T3 T3 55 « o o o o • • • e3 "O o 55 : : :o 55 £ o o o o M : : : : co cococOr-> eo co co ro ro CD CD CO CO CD CO CD CO w 'O "* lOcONTf OO OJO^N CO CO CO CO O CO CO T Tf -r CM CMCMCNCM CM CM CM CM CM + s; M ,Q o a >»2 M-" o « "c 5 c3 o o e o a gQ QQG o 55 oo ooo T3 rt O ^ «*- ' "3 3 S3 S 03 G OjO US -f o coo o OO 00 iOX?l 03 S ■^ oo ^r oo *o 2 ss 'S "3 wo -t< rf o £ M» iHNir) OO CJ OC OO OO oi ! t-i * > '■ 03 fc- s ■ '•§ • & • o J5 • ■a : = X 03 ft C ; O a o ; a> | . 55 Is i Hi So : P: S»"3 : 53 33 o 03— »=J'0' . > • as 55rt : J55 >> > 3 ■M c i o ft s >> CO. d d o o g-q O 55 ■6 d d < ;' d ^2 t3 X) ^ X) Bb M : : : : £ s ^ CO CO CO CO CO CO CO CO CO CO £f ^ >> 5«-H^ j°S .Sfo 0+O+ 0+0+0+ PL,"3- CO<«+* IOCDN 3? 5 c$5 i?, ANTISCORBUTIC VALUES OF MILK. 21 O C t»-2 E- 1 C is | p p p p p a 2 CO CO CO CO 5 ® a £ is ~ q -3 - £ UH ~ Sf r~. ~3 £ .2 o c e3 q a q ..J ..fc; ..ess Sf 5 SP-s sp* q -e §■? g o g S^s a-s a « a "3 s g <» .^2 'a? >■*» s> t>> q -^> W W M O g~,q« p CO .3 =.3 5? q 73 J5 c3 ot C C C C CO (N CO CN CO CN cn cm cn + c3 >>J4' a.2 SPSS £ 3oS — • • 5 r-J ° ap-E-aopppa-s S So Sg rtooo o t-- »o >o co "* ^h -h CO »-< CN 'O ^ CO ireo "Ciooooo o c (NO co co i-t tN 55 cn cn -r CNC-1 W CN M CN IN N (N CN O O "O O 00 O >C tO O O IC t~ OS 00 OHMHOO O OS rococo co co co co co co co t* •a 3 s •-.,£2. ■9c '- £ CD P H f >f£ III 2;p^ Doo O O O O.S o 2"d*0 T3 "d 13 T3 ~ t3 p : : : : : :M : •& fl O < •— »(3 o 'O O Q a IM -* CNIN CM J5 2 3? a E=H © CO [cj ■o o o o >o so a «? co X 1 e * ?3 S 88 b S'f- > X tt-r eg s c z = b 1 >" b ^1 Vj © b s ? 3 E r ^- c © .S-cE C3 SO O C 1 u rmal. illo so rmal . ute so finite Do. © © 2 © i£ scoqs GZ O < -^ z^s-.^c c ■o -f CO j,,,. ^ - CO C7: x /•- cc cr. i - »p ^r co -f co ■ - ri Mi,, i CO £ S t5 i- a co.£ . *? __: oo o ot= ^ ,„ i.C r^ cc ~ s: — — -1 17 (- c. : CN — cc r- — n — ' <-£ CM CM CM CM CM CM r CM CM CM CM CM CM CM CM 6 03 S 5b kS ^ s cc 2 CM sa 'S occ OO - cr o o ».o lo m C3 ??o- I- G: 5 ? c; — C-r .C O CO w " s CM CM CO CO CM CO CO CM , C -C e! i> CD X 5 ^ £ i u» £ is C8 - •= g CO > r6 -d v; O e i "^ cr C3 :A z o s k s Pt 73 c & 5 C ^-" © z f 1 s c £ I 5 c. £ cJ E 1 •c = % ' > 3 _c 03 is £ •~ w i- © 3 c teS CJ tm C9 c3 t~ C3 © ~o c Cy CO .C 3 c 3 o .-. ^ en c C > •^ d c o c c ST O c - CJ -- 's E — o 1 V -1 Cv Z "gtf tr 21 H Z j '£ c ■ c p>> 7 ) : «-• c: C8 o © £ CO > cc " ts « CM >. ,_ cS'C ■§ •c X C3 S Jj CS 73 o 6 2 ' 5 CO f 3! 00 CO CN 0. £ .2 .S "c "3 CO CM a °- f 2. E 1 1 "3 Mi C8 CC ' T? __ ■ o ct'— CO "3 Pj o 5 5' c 03 QQ Til 3 «w -c T 73^1 -C '_;£ TJ £ C -^ a © p +i c ij 5 £ 5 3 6 . o si. - cS CSC • fc- c K- -, £ SZ 7 P5 P W « sjpsz :=z 11 ; • 73 : '."6 ■a c 5 JS d c c Q d d— d? " £"3 .25 T3T ■c •O 73 s -c .2 s H = q ', i£ ; ;^> IQfad 5 o^ CM c 1 CM CM C c CO -< £S X X CO i^ »o CO tjt,<— c/c -r C> o CN — — CM CM CM CM © C «s J C S .Sfo 1 O+C H- O oo * o O C + Ch CMO'cOOCH CO X H C© l^ c CM CC ~- I— -f CM c*z I — t^ r- « o cr. x — cc c ^~ CM O 4 CS c < c 3 CC CM CM CO CO CO CO r ' ANTISCORBUTIC VALUES OF MILK. 23 + > HI o 5 ■ ^ >v£ ^> >t S* o| o__. a .« ^j M 2gQ2S| O O 5 O -D -C -. S 1 ® c3jJ . t-T3 3 O | «j W _;. OC^C^O 03 >C >--; O'CO -**fa 1 -~- s CI (N M ^ N w >» «-. % 03 £ o 3 p, £ cl jg o 1 3 "o 3 ■3 9> -^« ■ .a > : -3 03 T3 03 "3 3 m a) ao ■ ~ > > IS oS ■§ •3 "3 sA. ^j ^'S is 3 s ^ o o s §a id ^ 2 a 03 03 — 0} gn3 o is -3 33 ft ■a s 3 3 >> 3 03 *- cc ■a •0>> O ■ 1) s ' = £2£-3 g-a 3 8 3.2P 8 ■ tfzessz : ii ■go 3 3 : d H'S H * 3 : : ; : '. 5«~ ONCO«-t tU>»3 w i-t (-3 »-1 .SPo CH-'=o s o s oCK>+ fcz QO O} ■** 35 --* O r~ o 00 00 GO '3D MM C \ • -.\ y +o l«?.- > NB loo Chart 2.— Pigs fed "reconstructed" milk ad lib. (from spray process skim milk powder, butter, and water) made up to twice concentration of ordinary fluid milk. Only one pig lived for any considerable time. All developed scurvy. Basal diet of hay and oats. No other food. (See Table II for food intake, symp - toms, and necropsy findings.) (I) Guinea pigs fed upon a milk made from roller process skim milk powder, butter, and water, but twice the concentration of ordinary fluid milk. Hay and oats given in addition ad lib. 26 AXTISCOEBUTIC VALUES OF MILK. (J) Guinea pigs fed upon a milk made from roller process whole milk powder and water and approximating the composition of ordi- nary fluid milk. Hay and oats given in addition ad lib. Chart 3. — Pigs fed spray process whole milk powder ad lih., made up to twice concentration of ordinary fluid milk. Basal diet of hay and oats. Consumption low. Pigs developed scurvy, except No. 207, which died of pneumonia. (See Table III for food intake, symptoms, and necropsy findings.) Soo 4oo 3oo Chart 4. Chart 5. Chart 4. — Pigs fed roller process skim milk powder, butter, and water made up to twice the concentration of ordinary fluid milk; given ad lib. Basal diet of hay and oats. No other food. Consumption low; pigs soon developed scurvy and died. (See Table IV for food intake, symptoms, and necropsy findings.) Chart 5.— Pigs fed roller process special milk powder (30 grams powder to 240 e. c. water) ad lib. Basal diet of dried hay and oats. Consumption good. All showed scurvy except No. 249; however, it did not cause death during period of observation, which was longer than that with reconstructed milk. (See Table VI for food intake, symptoms, and necropsy findings. ) (K) Guinea pigs fed upon a milk made from roller process whole milk powder and water, but twice the concentration of ordinary fluid milk. Hay and oats given in addition ad lib. ANTISCORBUTIC VALUES OF MILK. 27 (L) Guinea pigs fed upon a milk made from a special brand of milk powder for babies, roller process, which contained about one-half the butter fat of whole milk powder. This was mixed with water Sm Zoo w Zoo pf\ & Si* m- :^s >D_ Chaet 6.— Pigs fed local market pasteurized milk ad lib. Basal diet of hay and oats. No other food. Consumption fairly low in general. Pigs soon developed scurvy and died. (See Table VII for food intake, symptoms, and necropsy findings.) Gn boo 560 4oo 3oo Zoo <- 20< Oays -* • a> orofor Tied jt / / y / / •*• / / / / *K / / / / i / \ \ ,ssj/ ,„-««''" ^ vC it c\" x'-' T A /86? mt V^ \ ,' • -•"••»,-•' * \ ^0 V - ^ >p Chart 7. — Pigs fed local market certified milk ad Kb. Only one pig made good growth and showed no scurvy on section (No. 185). Consumption was not high in general. Basal diet consisted of dried hay and oats. (See Table VIII for food intake, symptoms, and necropsy findings.) in proportion of 1 part of powder to 4 parts water. Hay and oats were given in addition ad lib. 28 ANTISCORBUTIC VALUES OF MILK. 600 «- 20 Days Cfii 'o rofo y *n ec4 1 /Cti/o rofo rr* ec( ■SOO I Chtiroforried ^ v /' 1 ?hlero-f ? rmed.* /A 4oo **'- .* S + 7TX j*3Kfi ,.• 3oo /, *m /' j> \ j± r 'A&iaS. K \ '& \ 2oo Chakt 8. — Pigs fed raw milk from the U. S. Department of Agriculture ad lib. Basal diet of dried hay and oats. No. 172 showed acute scurvy; No. 174 showed chronic scurvy; the other three made fairly good growth, with no scurvy. (See Table IX for food intake, symptoms, and necropsy findings.) Chart 9.— Pigs fed 20 c. c. daily of a mixture of spray process skim milk powder and water (30 grams powder to 120 c. c. water), with the addition of one-eighth orange, daily. Absence of butter fat did not affect animals' growth in general. Basal diet of hay and oats. No other food. No. 229 showed "incipient scurvy." (See Table XI for symptoms and necropsy findings.) ANTISCORBUTIC' VALUES OF MILK. ■29 Gym 20 Cays '%,''. i 2 ^ ^ ° : ZijJL X, ^LA H. \ v 1 V » '■."aW A : \ Chart 10. Chart 11. -too Qm A*"» ■■-» 3no '.. Zoo Chart 12. Chart 10.— Control pigs fed hay, oats, and water. No other food. Pigs soon developed scurvy and died , Experiment was made to test the hay and oats for antiscorbutic. (See Table XIV for symptoms and necropsy findings.") Chart 11.— Pigs fed local market pasteurized milk plus 7 grams oats daily. Each animal given 75 c. c. milk daily. Food consumption low. All pigs developed scurvy. (See Table XV II for food intake, symptoms, and necropsy findings.) Chart 12. — Pigs fed local market pasteurized milk only. No other food. 75 c. c. was given daily, but consumption was very low. Death soon occurred. Nos. 302, 284, and 281 did not show scurvy, but probably died of pneumonia. (See Table XVII for food intake, symptoms, and necropsy findings.) Zoo Chart 13. 30 ANTISCORBUTIC VALUES OF MILK. Chart 14. Chart 15. ANTISCORBUTIC VALUES OF MILK. 31 (M) Guinea pigs fed upon a milk made from same powder as (L), but proportions used were 1 part of powder to 8 parts water. Hay and oats were given in addition ad lib. (N) Guinea pigs fed upon a pasteurized milk obtained daily on the local market. Hay and oats given in addition ad lib. (O) Guinea pigs fed upon a certified milk obtained daily on the local market. Hay and oats given in addition ad lib. (P) Guinea pigs fed upon a raw milk obtained fresh daily from the farm of the U. S. Department of Agriculture. Hay and oats given in addition ad lib. (Q) Guinea pigs run as controls without any milk, but given the basal diet of hay and oats ad lib. and water. These charts are the composite growth charts of all animals fed by us, with the exception of special animals put upon orange juice and those not given hay and oats ad lib. The composite charts are car- ried only as far as the sixtieth day, as a great many of the animals were discontinued about that time. One set was chloroformed about the fiftieth day. Where the curve does not run as far as the sixtieth day, it indicates that all the animals had died. The weights were averaged at each 10-day period. The figures along the curves at these periods indicate the number of animals on that milk living at that period. In a few cases a small proportion of the animals lived longer than the rest, and the average growth curve thus increased again. These composite charts show that a fair increase in growth was obtained with only two milks— the raw milk from the U. S. Department of Agriculture and the milks made up from the roller process milk powder especially made for babies. Whole milk powder and skim milk powder made by the roller process gave no better growth than the spray process milk powders or the pasteurized milk. The poor showing made by the certified milk may be due to the age of the milk, as it probably was at least 12 hours older than the raw milk from the U. S. Department of Agriculture when fed. As regards the food of the cows, the company furnishing this milk claimed to feed more green stuff than the herd of the Agricultural Department was receiving. The one particular brand of the roller-process milk, made especially for babies, attracted the animals and prevented scurvy in general. The other brands of dry milk of the same company (whole and skim) were no better than the spray process powders in this respect. What the particular virtue is in this brand we can not say, as it would seem from the claim of the other company that just as great care is exercised in the manufacture of their milk powder as in that of 32 ANTISCORBUTIC VALIfES OF' MILK. this brand. Our results in general show that the process of drying has a destructive effect upon the antiscorbutic vitamine, but that pasteurization has a similar effect. However, certified milk as put upon the market by a first-class dairy is not far superior to recon- structed and pasteurized milks, and in fact did not seem to give as good results as the roller-process dried milk. But the results all depend upon the amount consumed, and the animals, when left to select their food voluntarily, will not take as much of one milk as of another. If it is the presence of the antiscorbutic vitamine which leads them to consume more, or merely the taste, odor, etc., of the milk, then the raw milk of the Department of Agriculture which we fed the day it was milked gave the best results. But judging from the number of scurvy cases obtained in the large number of animals kept under observation by us it would appear that no milk is trustworthy to prevent scurvy when the animal is not forced to consume large amounts daily. Orange juice must be added or some other substance high in antiscorbutic power. A few experi- ments carried out by us feeding milk alone, or milk plus yeast or a small amount of oats, showed that the animals soon came down with scurvy. The possible small amount of fat-soluble A present in the diet when guinea pigs consumed less than 40 c. c. of milk daily might lead to the conclusion that the animals were rachitic rather than scorbutic. In order to decide this question, guinea pigs were given 20-40 c. c. daily of milk plus the basal ration of hay and oats plus one-eighth orange daily, with the result that good growth was obtained and scurvy was prevented. No signs of rickets were present. Summary. The antiscorbutic vitamine in fresh milk is not very great and is injured by the process of drying. Scurvy can not be determined positively except by a histological examination of the costochondral junctions. It is not wise to depend upon certified milk alone to prevent scurvy! Strong antiscorbutic material, like orange juice, should be added. One particular brand of dried milk powder appears to have retained a large amount" of its original antiscorbutic substance. This is not due to the process used, as other brands made by the same process by the same company are deficient in antiscorbutic substance. It may be due to the extreme care in preparing this particular brand. ANTISCORBUTIC VALUES OF MILK. 33 Acknowledgments. — Thanks of the authors are due Dr. Carl Voegtlin, Chief of the Division of Pharmacology, Hygienic Laboratory, under whose direction this work was undertaken and who aided in many wa}^s during its progress. Our thanks are also due Mr. C. G. Rems- burg, Mr. H. L. Shoub, and Mr. O. H. Schunk, of the Division of Chemistry of the Laboratory, for chemical control of the milks; also to Mr. J. W. Thompson and Mr. E. G. Hendrick for aid rendered during the work. o LIBRARY OF CONGRESS 014 487 251 4 • .AIS LIBRARY OF CONGRESS 014 487 251 4 Conservation Resources Lig-Free® Type I Ph 8.5, Buffered