Ultra-violet rays, effect on antiscorbutics, [67]
Urea content of blood, [244]
of tissues, [245]
Urine in scurvy, [204–206]
V
Vegetable juices, keeping qualities of, [161]
Vegetables, antiscorbutic value of [144], [158]
canned, [166]
dehydrated, [163]
effect of heat on, [159]
fresh, [144], [158]
ripeness of, effect on antiscorbutic value, [160]
Vitamine, antiscorbutic, general discussion of, [62]
action of, [68], [69]
as antitoxin, [69]
as catalytic agent, [70]
as nutriment, [69]
blood content of, [76]
effect of heat on, [65]
of ultra-violet ray on, [67]
excretion of, [77]
Vitamine, experimental evidence for, [62]
fate in body, [74], [77]
relation to water-soluble factor, [65], [67]
relation to antineuritic vitamine, [67]
resistance to chemical and physical processes, [64]
storage in body of, [74]
theory of scurvy, [32]
W