IhrD USTRIAL AND EXGINEERING CHEMIXTRY
Deceinber, 1923
Reproduction of Animals on an Exclusive Diet of Bread’ By Charles Hoffman WARDBAKINGCo., NEW Y o = , N. Y.
HE problem of building a loaf of bread-one that is white of crumb and one with the degree of lightness demanded by the American public-was more than merely adding the vitamin B and vitamin A factors. It was necessary to balance the proteins and the mineral salts in order to obtain a product which would be of real benefit to humanity. The problem was difficult; a t every step fermentation and baking problems were encountered. The question of producing lightness in a loaf which contained such R large quantity of wheat extract was a problem to solve, and when the protein was increased the leavening problem hecanie doubly difficult. Then the keeping and eating qualities of the loaf had to be considered. There was no idea of commercializing the discovery of the vitamins. The aim was t o produce in bread a well-balanced food. Bread is the chief food of all civilized nations, is eaten at every meal, and totals from 20 to 70 per cent of the daily food consumed. The chief questions which we need to consider in regard to a super-bread of this type are-does it bring economy to the consumer, and is it needed in the American diet? The consumer is entitled to know whether it is economy to pay 3 to 4 cents more per 22 ounces of bread for a super-bread than for common bread. As a matter of fact, it is economy. I n the first place, the same nutritive value could not be obtained through eggs, milk, cereals, meat, potatoes, and vegetables a t twice the cost that can be purchased through the superbread. The loaf of bread is an economical medium for delivering rich whole milk t o the consumer. Whole milk can be delivered a t 9 cents a quart in a loaf of bread. The milk in this form is safe for children, and when baked in combination with the other dough ingredients makes a food which can be digested and assimilated by the weakest stomach. The results of diet studies and observations among school children show the need of a super-bread in the diet. The selecl ive draft during the last war found 30 per cent of America’s young men to be physically unfit for military service. Authorities state that the visible malnutrition and undernourishment among our school children runs much higher than 30 per cent. There are, no doubt, an equal number which are undernourished but show no visible defects. Improprr selection, economy, transportation, and distribution of food are the chief contributing factors causing malnutrition. This seems strange because this nation has an abundance of food, and food of the right kind. The right kind of food, however, is not selected by the consumer so as to produce a balanced diet. Still there is the important fact that the great majority of the public does not understand the newer principles of nutrition. The results of an improper diet are not confined t o children; a large percentage of grown-ups show defects from improper diet. Lowered resistance and easy fatigue, indigestion, and intestinal disorders are a few of the results of poorly balanced diets. Dr. McCarrison, of the Royal College of Physicians and Surgoons of England, has made an extensive study of the diets of men and women in England and compared t,hese with the ,diets of men and wild animals in Asia. In his lecture a t the University of Pittsburgh in January, 1922, Dr. McCarrison stated that much of the aastro-intestinal disorder of He civi1ize:d people a t the prese ote found, huring his nine years L
T
V
I
_
Discussion of preceding paper by Worth Hale on “The Role of Bread n Nutrition.” 1
1225
part of the Himalayas far removed from the refinements of civilization, that certain races are of magnificent physique, preserving until late the character of youth; they are usually fertile, long-lived, and endowed with nervous systems of notable stability. During his stay among these people he never saw a case of authenic dyspepsia, of gastric or duodenal ulcer, of appendicitis, of colitis, or of cancer, although he averaged four hundred major operations per year. He found their buoyant health a notable contrast with the dyspeptic and colonic afflictions which he encountered among the highly civilized communities upon his return to the West. The people in these communities live upon unsophisticated foods of nature-milk, eggs, grains, fruit, and vegetables. Dr. McCarrison concluded that the enforced restriction to the natural foodstuffs of nature was compatable with fertility, long life, continued vigor, perfect physique, and a remarkable freedom from digestive and gastro-intestinal disorders and from cancer. McCarrison agrees with Hindhede, who affirms on unequivocal evidence that the two chief causes of disease and death are food and drink. Drs. Packer and Moehlen, in examining 84,389 children for height, weight, size, and school standing, found with but few exceptions that a t every age from 6 to 14 years the degree of backwardness or progress in school work follows closely the undernourished or well-nourished condition of the child, as measured by height and weight. I n this country we are rarely confronted with a serious deficiency of any one food factor in the diet. We are confronted, however, with the problem of obtaining the proper amounts of all the factors. The most dangerous condition exists where we are just below the subminimal amount of any one factor. Under these conditions defects in the diet are seldom observed and may not be evident until late in life and through succeeding generations. Where subnormal conditions are observed they may be ascribed to other causes than the diet. The tendency is to look for an actively injurious substance rather than the absence of one or more essential nutritious elements McCollum2 states: The evidence is overwhelming that the keynote of successful nutrition is the selection of foods having unlike dietary properties, but so constituted as to supplement each other’s deficiencies and to make a mixture which affords the most satisfactory amounts of each of the essential food elements, rightly combined. The generalization has been made that a diet may afford a surprisingly great variety of foodstuffs, including cereal grains, tubers, fleshy roots, fruits, and liberal additions of muscle meats, and still fall far short of being adequate for the support of growth or for the maintenance of health in the adult. The diet must be considered as a whole, and an accurate estimate made as to the degree of completeness of every essential factor. Since in this country the term “high protein diet” is generally synonymous with “high meat diet,” it will be seen that disturbances of nutrition believed to be referable to excessive protein ingestion may well be due, not so much to the amount of protein eaten, but to failure to take a complete diet. Such a diet is only t o be secured through the proper selection of foods which make good each other’s deficiencies. It is the completeness of the diet rather than an unusual amount of some one factor which is the most important consideration.
The effect of a partial deficiency in the diet is best illustrated in Chapter XI of “Vitamins and the Choice of Foods,” by C. C. and R. H. A. Plimmer. This shows what the effect of border line nutrition means t o the health and vitality of the individual. By making bread rich in vitamins, proteins, and mineral salts, a factor of safety is introduced a t every meal which guards against any deficiency in the diet and which will raise many of the diets on the border line of nutrition to a point where all the necessary elements are provided for best growth and health. The following is taken from this chapter: 2
“The Newer Knowledge of Nutrition.”
I N D U S T R I A L A N D ENGINEERING CHEMISTRY
1226
Between the complete absence of any one vitamin, causing beriberi, scurvy, etc., and a diet containing a sufficient quantity of all the vitamins, numerous variations are possible, and many people exist upon a diet between these two extremes. The value of a diet cannot be judged by its palatability and apparent variety. The unpalatable and monotonous diet adopted in Denmark during the war is in striking contrast to a common diet of the poorer classes in this country, as shown below. The Danish diet contained all the vitamins, and good protein was provided by the milk; meat was practically unobtainable except by the very wealthy. During the period of its consumption the death rate fell by 34 per cent, thus demonstrating its efficiency. From this experience Hindhede, a Danish physiologist, concluded that “the principal cause of death lies in food and drink.” DANISHWARDIET Bread made of whole rye wheat 24 per cent of barley bran
-+
+
Barley porridge Potator. ._ . -_ _
Greens Milk in considerable quantities Butter
BRITISHWORKING-CLASS DIET Bread cakes and puddings made from whi& whiat flour and other preoared cereals OLtmeal porridge Pntatoes - ....... . Meat and vegetable stew Margarine Corned beef, tinned salmon, etc. Bacon Kippers, bloaters, smoked haddock Cheese Milk in small amounts Jam, pickles, sugar,, sirup, tea, coffee, cocoa Sago, tapioca, pea flour, etc.
The nature of the deficiency in the British working-class diet is not the complete absence of any one vitamin but a shortage of all of them; neither A , B, nor C factor is present in abundance and may be further reduced by methods of cooking. The diet contains few natural foodstuffs which have not been prepared or preserved in some way. The occasional addition of eggs, fruit, and real butter, the daily use of potatoes and of small quantities of milk avert rapid disaster, but the diet is not consistent with good growth in children nor with good health in persons of any age. The Danish war diet consisted entirely of natural foodstuffs. McCarrison refers to another example of a monotonous diet which is good because it contains only natural foods. The people of the State of Hunza, in the extreme north of India, live solely on wheat, barley, maize, fruits, especially apricots, goats’ milk and butter; goats’ flesh is only eaten on feast days. The people are unsurpassed in perfection of physique and freedom from disease in spite of the hard climate and lack of sanitation; appendicitis is unknown; they have an extraordinarily long span of life.
Vol. 15, No. 12
During the last decade research on the various factors, proteins, mineral salts, and vitamins has shown the importance of their relationship to growth and the maintenance of health in test animals. The study is now being carried further. The effect that these various factors have upon reproduction is being noted. It has already been shown that a diet adequate for producing normal growth in young and for the maintenance of weight is not adequate for normal reproduction. A diet may be adequate for reproduction but not for the rearing of the young; or it may be adequate for rearing young but not for raising successive generations. The amounts and quality of the proteins, the amount of the vitamins, and the mineral salts must be increased in the diet in order that normal reproduction can be carried into successive generations. All these studies have been greatly simplified since the discovery of the vitamins, and with it the establishment of standard diets in which all the food factors, so far as we know, are known and can be controlled. After the standard diet consisting of purified substances was shown t o be adequate for growth and reproduction, it was natural that the investigators turned to food products t o study the completeness or the inadequacy of the individual foodstuffs. I n making these tests the food under consideration is the principal component of the diet. Additions are then made of one or more purified food substances (varying the amounts), like protein, mineral salts, and the individual vitamins. The animals on the diets containing these factors are then watched for growth and reproduction.
EFFECT OF DIFFERENT FOOD FACTORS UPON REPRODUCTION The history of these early experiments is well known, so it is needless to repeat them here. A brief review, however, of the effect of these various food factors upon reproduction will be given because of their relationship to the development of a well-balanced nutritious loaf of bread which is adequate for normal growth and adequate for successive reproduction through numerous generations. McCollum and Davis3 point out the importance of carrying on reproduction into successive generations upon a diet before it can be considered adequate. They state: 8
J . Biol. Chem., 21, 615 (1915).
ANIMALS PREVIOUS TO CHANGE IN DIET
DA YS SHOWING How A DIET ORDINARILY COHPLBTE F O P AN ADULT MOTHERIs DEFICIENTFOR THEESAXE MOTHERWHILE NURSINQ A LITTEROS YOUNG. WHENTHE DIET IS CHANGBD T o VIToVIX BREAD BOTH MOTHERA N D YOUNG MAKENORXAL GROWTHS CHART l-cVRVES
SAME ANIMALS AFTER 2 WEEKS
ON
VITOVIM BREAD
INDUSTRIAL A N D ENGINEERING CHEMISTRY
December, 1923
Growth to the normal adult size at the usual rate and continued well-nourished appearance is not sufficient evidence that a ration is fully adequate. Only when normal reproduction and rearing of the young is repeated at normal intervals can a ration .be said to be physiologically sufficient.
DAYS CHAaiT 2-COMPARATIVE GROWTH ON VITOVIM BREAD OBTAINED AT TFOLLOWING LABORATORIES: A”-Ward Laboratory, N. Y.City. 4 Rats, 2 M-2 F. Weight at start, 48 grams B-Mellon Institute of Industrial Research. 9 Rats, 6 M.-3 I?. Weight at start, 55 grams C--Biological Laboratory, Eastern University. 4 Rats, 2 M.-2 F. Weight at start, 48 grams.
1227
duction and healthy rearing of young. A diet may thus be adequate for producing normal growth but still be inadequate for reproduction. It would he an error t o conclude that any one factor would be the predominating one that effects reproduction. There is sufficient evidence to show that a diet which is below the optimum in any nutritive factor will seriously affect the reproductive function in the rat. There is algo plenty of evidence to show that lack of vitamin B atrophies the reproductive organs, that lack of vitamin A effects the oestrous cycle of the rat long before any other physical defects are visible, that lack of the proper amount of the proper quality of protein prevents normal rearing of young and that lack of proper mineral salts vitally affects the nursing young. VITAMINB D E F I c I E N C Y - ~ C C ~ observed ~ ~ ~ S O ~marked ~ atrophy of the testes of males and the ovaries of females due to this deficiency. Drummonde found sterility among animals on a diet deficient in vitamin B and that a diet containing an abundance of this factor was favorable to reproduction. Sherman7 states: “Successful reproduction and lactation may demand a higher concentration of vitamin B in the diet than is needed for themaintenance of health or even for the support of normal growth.” Evans and Bishop4 noted complete cessation of ovulation with the rat. The ovarian function ceased entirely when vitamin B was lacking in the diet. VITAMINA-Drummond finds that a liberal allowance of vitamin A in the diet produces better reproduction. Sherman and MacLeod’ show that diets ample in vitamin A for growth and health may show a most marked influence upon the capacity to produce and rear young. McCollum and Steenbock have also shown that diets which are adequate in vitamin A for growth are not adequate for reproduction, and diets adequate for reproduction are not necessarily adequate for rearing of the young. Reynolds and Macombers have found a decrease in fertility to result from a lack of vitamin A in the diet. Davis and OuthouseQexperimenting with a diet of crushed oats, polished rice, and skimmed milk, ad Zib., and a limited 6
e
Indian J. M e d . Research, 6, 275, 550 (1917). Biochem. J.,12, 25 (1918).
“The Vitamins,” 1922. * J . Am. Med. Assoc., 77, 169 (1921). s A m . J . Diseases Children, 21, 307 (1921). 7
McCollum has shown that a diet consisting of: Per cent Whole wheat . . . . . . . . . . . . . . . . . . . . . . 67.5 Casein.. . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.0 Whole milk powder.. . . . . . . . . . . . . . . . 1 0 . 0 Sodium chloride. . . . . . . . . . . . . . . . . . . . 1 . 0 Calcium carbonate.. . . . . . . . . . . . . . . . . 1.5 Butter fat.. ........................ 5.0
is adequate for normal growth and normal reproduction. Evans and Bishop,4 by studying the oestrous cycle of the rat, have shown that this diet contains all the elements necessary for the normal reproductive function in the rat. It is adequate in protein, both as to amount and quality, propor mineral salts, and vitamins A and B (and possibly enough vitamin C ) for optimum growth and reproduction with the albino rat. The work of Sherman, Osborne and Mendel, McCollum, Steenbock, Evans and Bishop, and others has shown that the amount of these food factors necessary for growth and maintenance of vigor is less than that required for normal repro4
Uctabolic Research, 1, 335 (1922).
CHART 3-GROWTH CURVES SHOWING THATYOUNG BORNAND RAISBD ON VITOVIM BREADGROW NORMALLY BOTHBEFORE AND AFTER THB W8ANING PERIOD
I N D U S T R I A L A N D ENGINEERING CHE&fIXTRY
1228
CHART &-REPRODUCTION
amount of cooked potato and egg white, found that the males lived no longer than 8 months. Most of the females reared one litter and a few two litters. Of the twenty-three females born, seven produced litters and only two of these litters were reared. Xerophthalmia appeared a t 4 t o 5 months on this ration. The second generation showed marked anemia and the bones were very fragile. This clearly demonstrates the effect on reproduction when the diet contains only a limited amount of vitamin A. Evans and Bishop, following the method developed by Evans and co-workers in the Department of Anatomy of the Tniversity of California, have made significant observations upon the relationship of vitamin A to reproduction. They find a prolongation of the oestrous cycle and failure of ovulation in 100 per cent of the animals which are reared on diets low in vitamin A but which nevertheless have permitted preliminary normal growth.
ON’
Vol. 15, No. 12
VITOVIM B ~ A D
They further state: “The disturbance of oestrus from fat-soluble vitamin A deficiency is highly characteristic, resembling no other nutritive upset known to us.” Usually when the test is given, other signs of vitamin A deficiency, such a$ weight decline, have appeared, but this characteristic continuance of the oestrous smear may precede all other signs of vitamin A, and, furthermore, is shown in conditions where vitamin A is not so low as to cause growth, failure, or xerophthalmia. It may thus constitute the only sign of vitamin lack save failure to reproduce successfully.
PROTBIN AND MINERALSALTS-Using their method they found, as before stated, that when vitamin B is lacking in the diet there is complete cessation of ovulation. Their experiments further show that a diet of McCollum’s consisting of: Per cent
.......................... 60.0 ................... 1 . 0 ................ 1.5 .......................... 32.5 ........................ 5.0
Wheat.. Sodium chloride. Calcium carbonate.. Dextrin.. Butter f a t , .
Female No.258 with Her Litter of Nine-Mother Raised on Vitovirn Bread
Having Been
The Same Litter 6 Weeks Later-Mother Was Able Successfully to Nurse and Raise Her Entire Litter on Vitovim Bread and Water as Her Exclusive Diet PLATEI
will maintain adult animals for 100 to 200 days without apparent injury; the young, however, are badly stunted if reared upon it. They find the young behave in their sexual physiology similar to “runts” created by quantitative undernutrition. The oestrous periods were entirely absent with seven of the thirteen animals, and only three of the other six exhibited other ovulations. By the addition of casein t o the diet they were able to effect a restoration of the normal cycle. McCollum and co-workers state that the mother rat destroys the young soon after birth when the diet is low in protein. This they found to be the rule among animals which were restricted to diets inadequate in protein and when the protein was of poor quality. Evans and Bishop find that animals restricted to a diet poor in mineral salts exhibited abnormal oestrous phenomena, although the growth of the animals manifests no ill effects on this diet. They stated that salt depletion is not only inimical to skeletal growth but also to the normal rhythm of ovulation. McCollum observed that young rats which were nursed by mothers whose diets were deficient in mineral salts, notably calcium, developed typical symptoms of tetany. The young would appear to be well nourished for the first two weeks of nursing, then would suddenly develop paralysis.
NEERING CHEMISTRY
ZND L I T T ~ R - 4
-
-
$14
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10.
-
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3RD L i T T € P 7 YOUNG 4 T H L I T T € R 7 YOUNG 5 T H LlTT€R 7 YOUNG 6JH LITER-7YoUNG 7 T H L I T T E R - I YOUNG
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1
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1229
about normal growth but reproduction was a complete failure. The failure in this case is due to a poorly balanced protein, as in this paper it was shown that casein did not supplement the protein of the oat kernel. Experimenting with wheat as the sole source of protein, the same writers'3 could not make up a ration which was adequate for rearing of young, although they varied the protein content from 6.5 to 47.98 per cent. Over a wide range of protein content growth approximated the normal, but pronounced injurious effects of the ration were revealed only in the reproduction records. They further showed that 15 per cent of whole wheat as the source of vitamin B was sufficient for completion of growth and normal production of young. The amount of the vitamin B present, however, was not great enough to enable the young to develop to weaning age without causing pronounced nervous disturbances which ended in death. h9cCollum14 reported growth approximating the normal rate and successful reproduction in rats fed exclusively on boiled egg yolk. This ration contained about 31 per cent of protein (N x 6.25). He further found that, in spite of the fact that egg yolk contains all the organic complexes essential for nutrition, it does not form a satisfactory ration when gaged by the amount of reproduction secured or by the longevity of the animals so fed.
~NDGENERATION
I
(X130-133) F F F M
3RD GENERATION
(#205~210) F M M M M M
4TH GENERATION
I
(#386-!362)
~THGFNERAT~~N
I (#422&28)
YF Y
(6446-452) E M M F F X X
(#433-467) M F F F X
6TH GENERATION
.
(6458-462) 7TH GENM M M F X ERATION
(X denotes young that died) CHART 6-SEVEN
AS SOLE GENERATIONS RAISEDO N VITOVIM BREAD FOOD
It is now well known that any one seed or grain or combination of seeds and grains does not support normal growth, all of them are lacking in the proper kind of protein, lacking in sufficient lime salts, and most are lacking in vitamin A. Under these conditions we would expect no normal reproduction from animals receiving nothing but seeds or grain in their diet. McCollum, Simmonds, and Pitz12 found that the oat kernel supplemented by protein, salt mixture, and butter fat gave 10
.I. B i d . Chem., 39, 209 (1911).
A m . J . Physiol., 64, 167 (1923). 12.7. BioZ. Chem., 29, 341 (1917).
11
PLATE11-TYPICAI, MOTHERS A N D THEIR LITTERS OF YOUNG RAISED ON AN EXCLUSIVE DIETO F VITOVIM BREAD AND WATER
Sherman and co-workersl6 showed that a diet consisting of 5 parts of ground whole wheat and 1 part of whole milk powder supported normal growth with successful reproduction and rearing of young. However, when the whole wheat was replaced by patent flour the ration was not adequate for normal reproduction and successful suckling of the young. They obtained an interesting result on feeding a female, which had been seriously stunted in early life by feed14
J. B i d . Chpm., 28, 211 (1916). A m . J . Physiol , 28, 120 (1909).
18
J . B i d . Chem., 46, 803 (1921).
la
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Vol. 15, No. 12
I N D U S T R I A L A N D ENGINEERING CHEMISTRY
1230
ing upon bread alone, equal weights of bread and market milk. The animal resumed growth a t a normal rate, and when fed a mixture consisting of 1 part whole milk powder and 2 parts of ground whole wheat was able to produce healthy young and suckle them successfully so that they grew a t a normal rate and one of them a t an early age produced vigorous young of the third generation.
Selson, Heller, and Fuhnerls conclude that “the postulation of a new vitamin for reproduction is unnecessary. Third generation animals have been reared on 5 per cent of yeast as the sole source of vitamin €3 in the diet. They also found that the majority of young are not reared on synthetic diets containing yeast as the only source of vitamin B.” The Ward Laboratory found:
........................... ......... ........................ .............................
Casein.. Starch.. Organic and mineral saltsa.. Butter f a t . . Yeast Osborne & Mendel Salt Mixture.
..........................
Parts 18 68 4 10 5
to be adequate for reproduction into the second generation. Either the butter that was used contained a liberal amount of the factor X, which Evans and Bishop think is necessary for reproduction, or else the yeast carried an abundance of that factor. They think the diet used by Evans and Bishop was deficient in vitamin B. A peculiar incident happened while feeding this diet. The young of the second generation while they were still nursing seemed to be abnormal. They ran about in circles in their cages and remained on their feet with difficulty-in fact, some showed signs of paralysis. It was discovered that the failure to support the young on this diet was due to a lack of vitamin B. The yeast had lost its potency in the vitamin B factor during storage. Some of the mothers with their litters COMPARATIVE
ANALYSISOF
BREADS Average Good 100% Whole White Bread Wheat Bread Grams per Pound of Bread (28.3 grams = 1 ounce) Moisture 172.1 172.1 172.1 Starch 199.3 213.4 187.4 40.5 Protein ( N X 5.7) 33.7 39.1 Total fat 16.3 10.4 17.2 Butter fat 8.2 2.0 1.3 Ash 9.6 11.0 6.5 Sugar 15.0 16.6 17.4 Lactose 10.2 1.6 2.0 Fiber 0.4 0.3 9.0 Vitovim Bread
CHART 7-NORMAL GROWTHOBTAINED I N FIRSTAND SIXTH GENBRATIONS O F MICE FED EXCLUSIVELY O N VXTOVIM BREADAND WATER
Their results further showed that on a diet consisting of bread and milk (five-sixths bread solids and one-sixth milk solids) very few young could be reared, though reproduction was almost normal. I n fact, only one of themany females which they raised from the weaning age on the ration of bread and milk succeeded in raising her young. Mattill and Conklin**were unable t o get normal reproduction from animals reared on fresh or powdered milk. When they added 5 per cent of yeast and 2 per cent of a salt mixture I they obtained animals of the fourth generation. Evans and Bishop1’ describe an unidentified food factor, X, which they claim is a dietary essential necessary for reproduction. Using the following diet: Casein, ............................ Corn starch.. . . . . . . . . . . . . . . . . . . . . . . Lard . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Butter f a t . . . . . . . . . . . . . . . . . . . . . . . . . . Salts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Dried yeast.. ......................
iz 15 9 4 0 . 4 gram per day
17
J . Biol. Chem., 44, 132 (1920). Science, 66, 660 (1922).
Trace Trace
Analyses i n Detail-Per
3.04 3.13 1.54 1.95 0.95 0.77 0.31 0.045 0.024 Trace Trace
T&e
cent
Moisture Starch Protein ( N X 5 . 7 ) Total f a t Butter fat Ash Lactose Total sugar Crude fiber
Parts
they find their rats to be sterile, and ascribe it to the lack of a food factor, X. Fertility is restored to the animals on the foregoing diet by the use of green leaves or dried alfalfa leaves or when butter fat is increased to 24 per cent. Evans and Bishop s t d e that cod-liver oil is lower in this X factor than butter fat. They find X to be present in whole wheat, but lacking in orange juice. Wheat germ is rich in this factor. They further state that yeast apparently contains a substance toxic to the reproductive organs. 1‘
Grams Mineral Matter per Pound of Bread Chlorine Phosphates Potash Sodium Sulfates Magnesia Ljme Silica Iron Manganese Bromine
38.00 41.36 8.52 3.78 0.45 2.42 0.44 3.84 1.98
Mineral Content of Breads-Per Chlorine Phosphates Potash Sodium Sulfates Magnesia Lime Silica Iron Manganese Bromine
0.64 0.50 0.34 0.40 0.25 0.05 0.39 0.011 0.0045 Trace Trace
cent
0.68 0.19 0.11 0.39 0.10 0.045 0.032 0.013 0,0022
Tyace
0.67 0.69 0.34 0.43 0.21 0.17 0.068 0.010 0.0052 Trace Trace
\
Three mothers with their litters of young, while still nursing were placed on Vitovim bread, 100 per cent whole wheat bread, and an ordinary good white bread, as their sole diet. The litter on the super-bread, madenotable gains from the start, while on the whole wheat bread diet death occurred with all the young in less than 1week’s time. The young became completely paralyzed before death occurred. On the white bread the young lived a short time but none of them made any gain in weight. The young on the super-bread made an average gain of 120 grams in as many days. 18
J . Biol. Chem., 67, 415 (1923).
INDUSTRIAL A N D ENGINEERING CHEMISTRY
December, 1923
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COMPARATIVE ANALYSIS(Concluded) 100% W H O L E -ORDINARY GOOD--VITOVIMW H E A T BREAD WHITEBREAD Female Female Female N o . 1235 7 Young No. 1236 6 Young N o . 1237 6 Young 1923’ G. G. G. G. G. G. 123 3/14 148 175 ‘3/d!&f1~2 147 220 134 (3$!,R;1,2 152 223 3/21 120 195 3/28
108
222
134
$tl
104 113
258 297
133 131
4/18
132
336
129
4/25
148
383
130
151 J4/1, 1 died) 146 . 135 (4/15, 1 died) 131 (4/20, 1 died) (4/21,
/20
195 (5) 190 132
1k%?27, 67 (2) 1 died) 123 130 29 (1) 138 131 All dead 1560 130 129 174 175 129 129 133 139 133 137 139 142 Female No. 1236 (1st Female No. l.237 generati0n)wasborn (1 s t generation) to female No. 763 was born t o feand had young (6) male N o . 763 and on Sherman’s Nor- had young (6) on mal Sherman’s Normal Sherman’s Normal Diet consists of: Parts Whole wheat 66Vr Dry whole milk 3W/O lI/, Salt o Diet changed to Vitovim bread.
were placed on a diet of Vitovim bread to see if this bread would adjust the deficiency in the diet. The young made a remarkable recovery soon after the change. Chart I shows this result in graphic form. It will be noted that the mother was able to gain in weight on this diet and showed no ill effects. The young, though not losing in weight, showed the lack of vitamin B. A
flour is used in the manufacture of the loaf. To build up the quality and quantity of its protein, larger quantities of rich whole milk are used. In fact, rich whole milk is the only liquid used in the dough batch. I n order to add still further milk, whole milk solids dried by the roller process are added. Never before has a bread so rich in milk been made.
218
447 566 652 691 777 897 882 932 952 969 1017 1030 Female No. 1235 ( 1 s t eeneration)- w a s born to f;male No. 763 and had young (7) on Sherman’s Normal
TESTSOF
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COMPLETE OR PERFECT FOOD
The only method which scientific experimenters have a t the present time for determining the relative nutritive value of different foods is that of conducting actual feeding tests upon growing, young animals, which may be kept under strict observation and experimental care. Such experiments are now accepted as the standard method for determining the biological nature or the nutritive value of foods. When conducted properly, these experiments yield remarkably concordant, reliable, and trustworthy results. The following tests will accurately determine whether or not any food is a complete or perfect one: 1- Will it support normal and healthy growth in experimental animals ? 2-Will it enable the test animals to reproduce normally and regularly? 3-Will it enable the mothers to nurse and raise their young? 4--After weaning, will it enable the young to grow normally to full maturity? 5---Will it enable those young to reproduce normally for successive generations? &--Will it enable test animals,. which have been debilitated because of being fed on deficient diets, to return to nearly perfect or normal health?
These same tests have been applied to Vitovim, the super white bread. Through them it is convincingly shown that this bread contains ( a ) adequate carbohydrates, (b) adequate and well-balanced proteins, ( c ) proper and sufficient mineral salts, (d) adequate content of vitamin B, and (e) adequate content of vitamin A. This is a white bread, a bread of that degree of lightness demanded by the American public. The best white wheat
IO0
80
P
8 60 I
h
3
6i40 4 s
$ 20
__,GROWTH
ON 9 PQPULAI) WHlTt PREAi (AVtPAGt)
ON V I T O V I M BREAD
-GROWTH
0 ----AVPRAGEOF/B
20
40
RATS
ao
60
/oo
/2P
DAYS S-GROWTR OF ANIMALS FEDON VIToVIM B ~ S A D COMPARED WITH THATO F ANIMALSFED O N NINE M O S T POPTJLAR WHITE BWADS
CHART
Even with such a large amount of milk in the loaf it did not have a sufficiency of the vitamin B factor. Large quantities of a dry extract rich in vitamin B, proteins, and mineral salts prepared from the germ of the wheat are added t o build up the vitamin B factor. Even with all the milk, the soluble extract from the germ of the wheat, and the high quality flour, there was still an improper mineral salt balance. Lime salts were further added t o balance the phosphates of potassium, sodium, and magnesium. IN EV€RY CASE ANIMALS WERE ABUNDANTLY SUPPUED W I T . PRESH SAMPLES OF THESE fGQ0.S
WHOLE WHEAT BREAD
wc/r.z BREAD
,
YITOVIM BREAD
WHITE EPEAD
wirovm BUEAD
WHOLE w+mr BREAD
CHART 9-RELATIVE AMOUNTSOF BREADSEATENWHEN ANIMALS Am ALLOWED TO CHOOSE. NATURA& INSTINCT GUIDES ANIMALSUNERRINGLY TO THE FOOD THATIS BEST FOR THEM
This combination of ingredients properly proportioned and selected by the scientific men in the laboratory and skilfully handled by expert bakers has produced in Vitovim bread a super-food.
INDUSTRIAL A N D ENGINEERING CHEMIXTRY
1232
CONCLUSION Vitovim bread when fed as the sole food produces normal growth and health in young test animals. Already eight generations of mice and five generations of albino rats have been reared on this bread and water. When animals are allowed free choice between breads of various kinds-white, whole-wheat, and Vitovim-natural instinct guides them to the more nourishing Vitovim loaf. I n a 6 weeks' test it was found that animals selected Vitovim for 59 per cent of their diet, whole-wheat bread for 27 per cent, and ordinary white bread for only 14 per cent. This is already being duplicated in the ca'se of children, where the child is naturally selecting more of Vitovim bread in preference to other bread. The Vitovim bread is being fed to children in private homes and in institutions under competent direction. Observations are also being made with the ordinary bread.
Vol. 15, No. 12
Both groups are given the same diet with the exception of the bread. The results confirm the conclusions derived from the animal feeding experiments. The groups receiving Vitovim bread as a part of their diet are makingluniformly greater gains in height and weight than children of the same age and under the same conditions of the experiment but whose diet contains the ordinary bread. ACKNOWLEDGMENT This work was authorized and carried out under the synipathetic backing of George S. Ward, president of the Ward Baking Company. Due credit is here given to all the men in the laboratory, and to R. M. Allen, director of the Research Products Department, for the helpful suggestions and cooperation they have given toward the completion of this work.
A Rapid Method for the Analysis of Soap Powder' By Fred F. Flanders and Anna D. Truitt CHBMICAL LABORATORY, MASSACHUSETTS DEPARTWENT OR MENTALDISEASES, BOSTON, MASS.
HE routine examination of a large number of samples of soap powder by means of the separation of soap from alkaline salts, based on the solubility of soap in 95 per cent alcohol12 has shown the method to be unsatisfactory in several respects. It is very slow and tedious because of the repeated dryings and weighings necessary, and, as pointed out by Lowl3is subject to defects inherent in the supposition that all the soap dissolves in the alcohol while the alkaline salts remain in the insoluble portion. The writers have corroborated Low's findings that even with absolute alcohol some sodium carbonate dissolves. They have also demonstrated that the residue will often contain much more than traces of soap. By applying corrections for these factors when dealing with soap powders made up of soap and sodium carbonate, very good results are obtainable, but a t the additional expense of much time and labor. The writers have worked out a method by means of which weighings are avoided entirely, the whole operation being conducted by titration on the same 2-gram sample. It appears to be quite as accurate as the old method, and is much more rapid, requiring little more than an hour for a complete analysis. The method is based on the titration of total alkali, with subsequent extraction and titration of the fatty acids in chloroform solution. The separation of soap and sodium carbonate is thus accomplished in a chemical instead of in a physical way.
PROCEDURE Weigh accurately 2 grams of sample and transfer to a 4CO-cc. beaker. Add 100 cc. of hot water and heat to obtain a clear solution. Titrate while hot with 0.5 N hydrochloric acid, using methyl red as indicator. After the end point is reached, add 2 cc. excess of 0.5 N hydrochloric acid, several pebbles to prevent superheating, cover with a watch glass, heat to boiling, and boil gently 10 minutes to remove carbon dioxide. Titrate back to end point with 0.1 N sodium hydroxide. Add 2 cc. excess,of 0.5 N hydrochloric acid, cool, and transfer to a separatory funnel. Extract with three portions of chloroform, using 25 cc. for each extraction, first rinsing the beaker with each portion. Draw off chloroform through 1 Received 2
8
May 28, 1923.
Bzrr. Standards, Circ. 62, 2nd ed., p. 31. THISJOURNAL, 11, 116s (1919).
a dry filter into a dry Erlenmeyer flask. Wash filter with 25 cc. chloroform to remove traces of fatty acids. Heat t o boiling and boil gently 5 minutes to remove carbon dioxide (pebbles should be added before heating to prevent superheating). Titrate the fatty acids while still hot with 0.1 N sodium ethylate, using 5 drops of phenolphthalein indicator made up in absolute alcohol (1 gram = 100 cc.). The titration should be conducted quite rapidly and carried to the first permanent red color. CALCULATION
(Cc. 0.5 N HCI)
- (cc. 0.1 N NaOH) - (cc. 0.1 N CZHsONa) X 0.0053 2
(Cc. 0.1 N C2HsONa) X 0.0306
= NaCOs
~
anhydrous soap
2
PREPARATION OF REAGENTS The sodium ethylate is prepared by dissolving 2.3 grams of cleaned metallic sodium in 1 liter of absolute alcohol.4 It is standardized against ordinary 0.1 N hydrochloric acid, using phenolphthalein as indicator. As absolute alcohol has a rather large coefficient of expansion, it should be restandardized a t the temperature at which it is used when that varies more than a degree from the temperature a t which standardization last took place. If a precipitate appears in the ethylate it should be filtered. The chloroform should be tested for acidity by adding indicator to 100 cc. and titrating with ethylate; if more than a single drop is required to give a strong end point, the chloroform must be washed in a separatory funnel with dilute sodium hydroxide. After the layers have separated well it should be filtered through a dry filter. Dry flasks must be used in the chloroform titration, as a single drop of water will entirely vitiate the results. The factor selected, 0.0306, is the mean 6etween the molecular weights of sodium oleate and sodium stearate. By making a moisture determination the results may be checked against 100 per cent. Owing to the presence of small amounts of sodium chloride and sodium sulfate, and sometimes unsaponified fat, in soap powders made up of soap and soda ash, the results will generally add up to 98 or 99 per pent. 4
Folin and Flanders, J . A m . Chem. SOC.,34,774 (1912).
