Further Evidence of Destruction of Vitamin B in Evaporated Milk.

Abstract

Hartwell's 1 method of determining the Vitamin B content of foods differs from that of other workers, in that it consists in measuring the effects of a given ration on the suckling young. Either just before or just following parturition the mother animal is put on a high protein ration containing all the known necessary constituents, with the exception of Vitamin B. In the absence of an adequate amount of Vitamin B the suckling young gain normally for about 13 days, when they suddenly develop convulsions, manifested by general muscular incoordination. This condition is frequently accompanied by unusual outcries, and dragging of the hind legs. The baby animal gasps for breath, and finally dies within a few hours. That these animals do not die of insufficient food is indicated by the fact that milk is very frequently found in the stomachs. When adequate amounts of Vitamin B are added to the ration the young animals develop normally and are weaned at the usual time.

By this method, 2 comparative studies of fresh and evaporated milks have indicated that evaporated milk is quite deficient in Vitamin B. Since these findings are not in accord with results reported by Gibson 3 on pigeons, dogs, and pigs, nor with the recent work of Dutcher, 4 arrived at by the more usual method of feeding the growing young directly, it seemed possible that the untoward symptoms in Hartwell's animals might be caused by a calcium deficiency, or a lack of Vitamin D. Previous experiments showed that in the process of evaporation the calcium and phosphorus in milk is made less available. 5 We have, therefore, repeated Hartwell's experiments, making certain additions and modifications in the ration. In our experiments the pregnant animals, which had received our stock ration throughout the gestation period, were given the experimental ration just previous to parturition.