and preventive of scurvy. It likewise exerts a certain amount of
influence upon the growth of the animal and must be present in the
diet, in order that the health and well-being of the individual may be
safeguarded. The "C" vitamine, like the "B" vitamine, is soluble in
water, and is present to an appreciable extent in the fresh juices of
the fruits and vegetables. Some are richer in this respect than others
(orange and tomato juice), while the cereals, grains, seed of plants,
sugars, oils, and meats are singularly deficient. Milk (whole) does
not contain a great amount of the "C" vitamine, and this amount is
still further reduced under certain methods of preparation. Milk
powders, made either from the whole or the skimmed milk, are found to
contain only very small amounts of this essential substance. Condensed
milk and cream are supposed to be free of "C," and the same is true of
eggs.

~Effect of Heat on "C" Vitamine.~--All authorities agree that the "C"
vitamine is much more sensitive to heat than the other two; and for
this reason much of the value obtained from this vitamine in uncooked
material may be lost when the food containing it is subjected to
long-continued heat. Hess claims that the temperature used for
pasteurizing milk for some time, is more destructive to this vitamine
than boiling water temperature continued for a few minutes only.[14]
There is need for care in formulating the diet for children to see
that they are given fresh fruit every day; or when that is not
possible, to see that they are at least given tomato juice. This
substance is rich in the antiscorbutic vitamine, and according to
experiments made by Sherman, LeMer and Campbell, loses fifty per cent.
of its antiscorbutic power when boiled one hour. Dr. Delf at the
Lister Institute experimented with raw and cooked cabbage, and found
that when this material was cooked for one hour at temperatures
ranging from 80 deg. to 90 deg. C the loss in antiscorbutic power amounted to
90% in the cooked leaves over the raw material. Dr. Delf also
concluded from her experiments that it was advisable to add neither
acid nor alkali in the cooking of vegetables if these substances were
to give their maximum value of vitamines.

From the foregoing description of these vitamine factors, it is
readily seen why so many dietaries are deficient in these essential
substances. The limited sources from which to obtain the "A" vitamine;
the sensitiveness of the "B" vi