Observations on the production of experimental scurvy in the guinea pig

Abstract

The customary method of producing experimental scurvy in the guinea pig with a monotonous cereal diet is open to several points of criticism. The protein may be inadequate, inorganic salts deficient and the physical texture unsatisfactory. Our work led to a search for some good food material capable of dietary analysis; and through the results obtained by Osborne and Mendel 1 and others the soy bean seemed most suitable. Its protein is adequate for maintenance and growth (of the rat) and the only inorganic constituents deficient are Na, Ca and Cl. We used soy bean flour autoclaved at 15 pounds for 30 minutes. To it was added Ca lactate and NaCl. Dried brewer's yeast and fresh raw Jersey milk supplied the two recognized dietary accessories (vitamines). Young guinea pigs on this diet gain in weight faster than on the usual cabbage-carrots and oats ration. After 10 days, while still gaining in weight they develop swelling of the joints and general tendernes—symptoms considered indicative of experimental scurvy. Later occurs loss in weight followed by death. Stools were frequent and pasty; toward the end diarrheal. A marked polyuria was present from the beginning of the diet. Addition of over 7 per cent. cellulose as roughage did not change the result. Orange juice, 5 c.c. daily, or fresh cabbage prevented and cured these symptoms promptly with increase in weight.