The Anti-Scorbutic Value of Cow's Milk

Chick, Harriette; Hume, Eleanor Margaret; Skelton, Ruth Filby

doi:10.1042/bj0120131

Cited by 41 publications

(3 citation statements)

References 3 publications

(1 reference statement)

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“…Large quantities of fresh raw cow's milk, 100 c.c. daily and over, are required if scurvy is to be prevented by its agency alone (Chick, Hume and Skelton, 74,75). In case of raw meat juice a daily ration of 20 c.c.…”

Section: Scurvymentioning

confidence: 99%

Report on the Present State of Knowledge Concerning Accessory Food Factors (Vitamines).

1920

JAMA

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Section: Scurvymentioning

confidence: 99%

Report on the Present State of Knowledge Concerning Accessory Food Factors (Vitamines).

1920

JAMA

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“…Chick, Hume and Skelton [1918] found it necessary to administer 60 cc. of autoclaved milk daily to obtain normal growth curves in the case of guinea-pigs which were receiving an adequate ration of the antiscorbutic substance.…”

Section: -2mentioning

confidence: 99%

“…No direct determination was made of the minimum dose of the milk employed, the figure obtained by Chick, Hume and Skelton [1918] being adopted. Any such determination is liable to a probable error of 25-50 %.…”

Section: -2mentioning

confidence: 99%

A Study of the Combined Action of Raw Cow's Milk and Orange-juice as Antiscorbutic Substances

Wright

1921

Biochemical Journal

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INTRODUCTORY.THE experiments to be described were devised to determine whether raw cow's milk can replace orange-juice quantitatively as an antiscorbutic substance. If this proved to be the case it was proposed to utilise the results to estimate the antiscorbutic value of human milk.It has been shown by Chick, Hume and Skelton [1918, 1] that raw cow's milk has a low antiscorbutic value. In the case of guinea-pigs, when less than 50 cc. were consumed\ daily, the animals showed no protection from scurvy. If 50-85 cc. were taken weight was better maintained. When 100-150 cc. formed the daily ration the animals grew normally and showed no symptoms of scurvy.When such large quantities of milk have to be administered daily, the conditions of the experiment become difficult, as unless the animal co-operates heartily, it is impossible to obtain a daily consumption of more thaAi about 80 cc.It follows that if human milk has a comparable antiscorbutic potency, its direct quantitative estimation would not be easy to carry out.Orange-juice, on the other hand, is very rich in antiscorbutic substance. Davey [1921] has carried out careful experiments to determine within narrow limits what is the minimum ration which will prevent scurvy. It was found that the animals receiving only 0 5 cc. of orange-juice developed scurvy. Of eleven animals receiving 1-5 cc., six were protected, three died of intercurrent disease, while only two succumbed to scurvy. The minimum ration which will allow of normal life is therefore 1-5 cc., though a certain proportion of animals employed will not show complete protection when receiving this amount.If raw cow's milk and orange-juice could replace one another in direct proportion to their respective antiscorbutic values, by using both these substances at one time as the source of the antiscorbutic factor, much smaller quantities of milk would have to be administered. The conditions of the experiment would be facilitated, and by carrying out parallel experiments with human and cow's milk, it would be possible to obtain comparable values for cow's milk and human milk in terms of orange-juice.

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Scurvy Viii. Factors Affecting the Antiscorbutic Value of Foods1

Heß¹,

Unger²

1919

Archives of Pediatrics and Adolescent Medicine

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For many years following the classic exposition of Barlow and the studies to which it gave rise, scurvy aroused little interest and was represented in the literature merely by a succession of case reports. Of late, however, this subject has become one of the most active from the clinical as well as from the experimental standpoint. This striking change in the status of this disorder is due largely to the publications of Holst and his co-workers,2 who opened the field to experimental study by demonstrating that scurvy can be induced readily in the guinea-pig. It has received additional impetus through the war, which unavoidably led to the development of scurvy, not only among the troops, but among the civilian population. As there has been no account of this chapter of the medical history of the war, it seems of interest to review briefly, even at this early date, some of the reports which are accessible, and which show that, in spite of our knowledge of prophylaxis, scurvy still must be regarded as one of war's vicissi¬ tudes.In 1917 Harvier,3 a surgeon of the French army, was surprised to discover that 95 per cent, of the 800 troops of which he had charge suffered from scurvy; he tells us that other epidemic centers were 1. The previous articles of this series are:1.

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The Anti-Scorbutic Value of Cow's Milk

Cited by 41 publications

References 3 publications

Report on the Present State of Knowledge Concerning Accessory Food Factors (Vitamines).

Report on the Present State of Knowledge Concerning Accessory Food Factors (Vitamines).

A Study of the Combined Action of Raw Cow's Milk and Orange-juice as Antiscorbutic Substances

Scurvy Viii. Factors Affecting the Antiscorbutic Value of Foods1

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