The Vitamine Manual

by Walter Hollis Eddy

b. To purify the carbohydrate they treat starch in exactly the same way as the casein.

c. To purify the lard. This is melted and poured into absolute alcohol previously heated to 60°C., cooled over night and filtered by suction. This process is repeated three times and the resulting solids dried in a casserole over a steam bath.

d. When butter fat is used to provide a source of "A" vitamine it is prepared as follows: Butter is melted in a flask on a water bath at 45°C. and then centrifugated for an hour at high speed. This results in a separation of the mixture into three layers: (a) Clear fat, containing the "A" vitamine and consisting of 82 to 83 per cent glycerides. This is siphoned off and provides the butter fat named in the diets, (b) An aqueous opalescent layer consisting of water and some of the water-soluble constituents of the milk. This is rejected. (c) A white solid mass consisting of cells, bacteria, calcium phosphate and casein particles. This is also rejected.

Osborne and Mendel's diet

(Figures give the per cent of each ingredient in the diet)

_________________________________________________________________________
| | |
INGREDIENTS | VITAMINE FREE | CONTAINING A ONLY |
_______________________________|_________________|_______________________|
| | | | | | | |
| I | II | III | IV | V | VI | VII |
Purified protein as casein, | | | | | | | |
lactalbumin, edestin, egg | | | | | | | |
albumin, etc. . . . . . . | 18.0|18.0 | | 18.0| 18.0| 18.0| |
or Meat residue . . . . . | | | 19.6| | | |19.6 |
| | | | | | | |
Carbohydrates in the form of: | | | | | | | |
Starch . . . . . . . . . . . | 29.5| 54.0| 52.4| 29.5| 54.0| 54.0| 52.4|
Sucrose . . . . . . . . . . . | 15.0| | | 15.0| | | |
| | | | | | | |
Fat in the form of: | | | | | | | |
Lard . . . . . . . . . . . | 30.0| 24.0| 24.0| 15.0| 15.0| 15.0| 15.0|
Butter fat . . . . . . . . . | | | | 15.0| 9.0| | 9.0|
Egg yolk fat . . . . . . . . | | | | | | 9.0| |
Cod liver oil . . . . . . . . | | | | | | | |
| | | | | | | |
Salts in the form of: | | | | | | | |
Salt mixture I . . . . . . . | 2.5| | | 2.5| | | |
or Artificial protein-free | | | | | | | |
milk (Mixt. IV) . . . . . . | | 4.0| 4.0| | 4.0| 4.0| 4.0|
or Protein-free milk . . . | | | | | | | |
| | | | | | | |
Roughage in the form of: | | | | | | | |
Agar-agar . . . . . . . . . . | 5.0| | | 5.0| | | |
_______________________________|_____|_____|_____|_____|_____|_____|_____|
| | | | | | | |
Total . . . . . . . . . . . . |100.0|100.0|100.0|100.0|100.0|100.0|100.0|
_______________________________|_____|_____|_____|_____|_____|_____|_____|

_________________________________________________________________________
| |
INGREDIENTS | A ONLY | CONTAINING B ONLY
_______________________________|___________|_____________________________
| | | | | | |
| VIII| IX | X | XI | XII | XIII| XIV
Purified protein as casein, | | | | | | |
lactalbumin, edestin, egg | | | | | | |
albumin, etc. . . . . . . | 18.0|18.0 | 18.0| 18.0| | 18.0| 18.0
or Meat residue . . . . . | | | | | 19.6| |
| | | | | | |
Carbohydrates in the form of: | | | | | | |
Starch . . . . . . . . . . . | 45.0| 45.0| 29.5| 54.0| 52.4| 26.0| 29.0
Sucrose . . . . . . . . . . . | | | 15.0| | | |
| | | | | | |
Fat in the form of: | | | | | | |
Lard . . . . . . . . . . . | 15.0| 27.0| 30.0| 24.0| 24.0| 28.0| 25.0
Butter fat . . . . . . . . . | | | | | | |
Egg yolk fat . . . . . . . . | | | | | | |
Cod liver oil . . . . . . . . | 18.0| 6.0| | | | |
| | | | | | |
Salts in the form of: | | | | | | |
Salt mixture I . . . . . . . | | | 2.5| | | |
or Artificial protein-free | | | | | | |
milk (Mixt. IV) . . . . . . | 4.0| 4.0| | 4.0| 4.0| |
or Protein-free milk . . . | | | | | | 28.0| 28.0
| | | | | | |
Roughage in the form of: | | | | | | |
Agar-agar . . . . . . . . . . | | | 5.0| | | |
_______________________________|_____|_____|_____|_____|_____|_____|_____
| | |
| | | Fed Daily
| | |_____________________________
"B" vitamine in the form of: | | | | | | |
| | | 0.2 | 0.4 | 0.2 | 0.04|
| | | to | gram| to | gram|
Dried brewers' yeast | | | 0.6 | | 0.6 | |
| | | gram| | gram| |
_______________________________|_____|_____|_____|_____|_____|_____|_____
| | | | | | |
Total . . . . . . . . . . . . |100.0|100.0|100.0|100.0|100.0|100.0|100.0
_______________________________|_____|_____|_____|_____|_____|_____|_____

[Note. Diets I, III and X have been practically discontinued at the present time. Diets II, V and XI are standard. For data on salt mixtures see Osborne, T. B. and Mendel, J. B. The inorganic elements in nutrition, Jour. Biol. Chem. 1918, xxxiv, 131.]

Salt mixture I (after Rohman)

grams
Ca_3(PO_4)_2 . . . . . 10.00
K_2HPO_4 . . . . . . . 37.00
NaCl . . . . . . . . . 20.00
Na citrate . . . . . . 15.00
Mg citrate . . . . . . 8.00
Ca lactate . . . . . . 8.00
Fe citrate . . . . . . 3.00
______