I ND U S T R I A L A N D E N G I N E E R I
July, 1934
calcium to phosphorus ratio was produced with calcium lactate and the other with calcium carbonate, ate practically exclusively from the latter. TABLEVI. EFFECTOF CODLIVEROIL IN CANNED FOOD DIET WEIGHT
WEIGHT OF ANIM.4L
Without With Without cod cod cod liver liver liver DIET Ca:P oil oil oil Days Grams Grams Gram
TIBIA
With cod liver oil Gram
TIME RAON
ASH IN
OF
TIBIA
TIO
Without cod liver oil
With cod liver oil
%
% ’
60.5 59.4 65.0 62.1
60.9 60.4 64.5 64.9
A V E R A G E OF FIVE A N I M A L S
30 30 60 60
132 78
4:l 6:l 4:l 6:l
208
130
128 75 187 113
0.1364 0.0846 0,2250 0.1380
0.1318 0.0817 0.2274 0.1195
AYERAGE OF TWO A N I M A L S (DUPLICATE E X P E R I M E N T )
30 30 45
45 a
4:l 6:l 4:1
135 84 153 124
6:1
126 86 170a 128
0.1379 0.1157 0.1937 0.1642
0.1340 0.1035 0.2025“ 0.1471
60.4 59.0 63.0 61.0
59.1 57.2 63.7O 61.0
One animal orily.
TABLEVII. EFFECTOF CODLIVEROIL IN MIXTUREOF STEENBOCK .4ND CANNED-FOOD DIETS PLUS c.4LCIUM C.4RBONATE W E I Q H T OF
Without cod liver oil Grams 112
A N I Y% L With cod liver oil Grams 94
W E I Q H T OF
Without cod liver oil Gram 0.1211
TIBIA
With cod liver oil Gram 0.1027
ASH IN TIBIA Without With cod cod liver liver Oil oil
%
%
56.4
58.2
The average results of another experiment on groups of ten rats (average weight, 54 grams) are shown in Table VI1 and in Figure 2 . The Steenbock diet, analysis of which is recorded in Table V, was incorporated in equal proportion (667 grams) on the dry basis with a mixture of one can each of the lot 2 of canned foods, analysis of which is recorded in Table 111, but to which had been added sufficient calcium carbonate (21.51 grams) to produce a 5.5 to 1 calcium to phosphorus ratio, the calcium to phosphorus ratio of the Steenbock diet. The rats received this diet from the twentyeighth to the fifty-eighth day of age. As is evident from Table VII, very good growth resulted and, while there is a slightly greater bone ash in the group which received also cod liver oil, this difference, being accounted for by the performance of one or two animals, is well within experimental error. It is generally accepted that the greater the growth, the more likelihood there is of rickets developing. The animals represented in Tables VI and VII, in spite of making much better growth than is customary on the Steenbock diet, did not show any response to added cod liver oil. Instead of a low bone ash resulting from the largest amount of calcium in the diet, as is the case with the Steenbock diet, a very high bone ash was produced. TABLE VIII. EFFECTO F COD LIVER OIL O S CANNED-FOOD DIET WITHOUT ADDED CALCIUM W X I Q H T OF
Without cod liver oil Grams 143
ANIMAL
With cod liver oil Grams 143
WEIGHTOF Without cod liver oil Gram 0.0958
TIBIA With cod liver oil Gram 0.0922
A S H I N TIBI.4
Without cod liver oil
With cod liver oil
%
%
51.2
49.1
Table VI11 records the results of an experiment made to determine the result of feeding the mixture of five canned foods (lot 2), without any calcium addition, to groups of ten rats from the twenty-eighth to the fifty-eighth day of age, both with and without cod liver oil. The object of this experiment was twofold. The high bone-ash figures, recorded in Tables VI and VII, made it desirable t o determine to what extent the added calcium contributed to this high figure. It was desired in the second place to compare the results when
N G C H E M ISTR Y
761
using this mixture of five canned foods with the results recorded above, in which approximately seventy-five foods were fed in approximately fifty combinations, each consisting of four or five foods, during a period of five generations. In that experiment an average bone ash content of 49.9 per cent was obtained, which is remarkably close to the average of the animals recorded in Table VIII. It is also apparent from the data in Table VI11 that the addition of cod liver oil to this mixture of five canned foods was without effect. Comparing the results recorded in Tables I1 and VI it is apparent also that the addition of calcium to these foods raised the percentage of bone ash as high as did the addition of milk to the diet. Further work along this line is planned, using different combinations of foods, mixed with different proportions of the Steenbock diet with the view in this way, and other means that suggest themselves, to establish approximate amounts of vitamin D that might be found in various food products.
SUMMARY Three groups of rats were reared through five generations, respectively, on raw, home-cooked, and canned foods without milk, and the following results were noted: 1. Weights at birth and at weaning were progressively higher, respectively, on raw, home-cooked, and canned foods. Growth thereafter was comparable on raw and home-cooked foods but materially better on canned foods. The number per litter was materially smaller on raw foods and slightly smaller on homecooked foods than on canned foods. 2. Deaths before weaning were materially higher on raw foods and slightly higher on home-cooked foods than on canned foods. 3. The animals on raw foods had distinctly enlarged caeca in comparison with animals on canned foods. 4. The bone ash of the tibia of a considerable number of animals at 60 days of age, respectively, on raw, home-cooked, and canned foods without milk averaged 45.5, 39.1, and 49.9 per cent. Milk in the diet resulted in a materially higher bone ash content in each case. 5. A mixture of five canned foods was given the calcium to phosphorus ratio of the Steenbock diet by the addition of calcium salts, and it was found that added cod liver oil had no effect. Even when such a diet was mixed in equal amounts on a dry basis, with the Steenbock diet, the addition of cod liver oil was without effect.
It is concluded that ordinary foods contain significant amounts of vitamin D-the mixture employed twice the amount necessary for maximum bone ash formation from a diet with the calcium to phosphorus ratio of the Steenbock diet. Since the high calcium content of the diet produced as high percentage of bone ash as milk, the variations noted from raw, home-cooked, and canned foods are believed to be a matter largely of availability of a limited calcium supply. LITERATURE CITED (1) Holmes, A D., and Tripp, Francis, Cereal Chem., 10, 313 (1933). (2) Kohman, E.F., Eddy, W. H., and Gurin, C. Z., IND. ENG.CHEM.,
23, 1064 (1931). (3) Morgan, Harriet, J. Am. M e d . dssoc., 102,995 (1934). RECEIVED March 19, 1934. Presented before the Division of Biological Chemistry a t the 87th Meeting of the American Chemical Society, St. Petersburg, Fla , March 25 t o 30, 1934
CORRECTION. rln error appeared on page 517 of our article “Diffusion of Vapors into Air Streams” [IsD. ENG.CHEY.,26, 516-23 (1934)]. The values for the Reynolds number ( d u p l g ) in the next t o the last column of Table I for runs W3lp to P75p should be transferred t o the last column vhich appeared blank in the table as printed. These values were based on velocity relative to the pipe, as were the values of d u p / p in Table 11. T. K. SHERWOOD
