. Adventures with animals and plants. Biology. Fig. 198 The x-ray to the left was taken on Feb. 5. This child had a bad case uf rickets as shown by the fuzzy edge of the two boTies in the arm. Treatment was begun. The second x-ray was taken Jime 25. What dijfere?ice can you see in the ends of the arm bones? What treat?nent was probably given the child? (general baking co.) There are other vitamins in the vita- min B complex: riboflavin, pyridoxin, pantothenic acid, and others. All of them dissolve readily in water and are often lost in boiling. Thiamin may be added to foods such as flour and b
. Adventures with animals and plants. Biology. Fig. 198 The x-ray to the left was taken on Feb. 5. This child had a bad case uf rickets as shown by the fuzzy edge of the two boTies in the arm. Treatment was begun. The second x-ray was taken Jime 25. What dijfere?ice can you see in the ends of the arm bones? What treat?nent was probably given the child? (general baking co.) There are other vitamins in the vita- min B complex: riboflavin, pyridoxin, pantothenic acid, and others. All of them dissolve readily in water and are often lost in boiling. Thiamin may be added to foods such as flour and bread. Add- ing vitamins to food is called "enrich- ing" it. Vitamin C. This vitamin, associated with scurvy, is now generally known as ascorbic acid. It is not only sailors on long voyages who have sufi^ered from scurvy. Throughout the ages there have been outbreaks of scurvy wherever and whenever there have been wars, famines, or minor shortages of fresh growing foods. At all times mild deficiencies of ascorbic acid are very common. It seems to be needed for the fomiing of connec- tive tissues in the walls of the blood ves- sels. The best sources of ascorbic acid are grapefruit, oranges, and the other citrus fruits. Parsley, tomatoes both canned and raw, peppers, and raw cabbage are particularly rich in it. Dried seeds like peas and beans have no vitamin C, but if they are allowed to sprout they form it and become a good source. It is com- pletely lacking in eggs and meat, though very small amounts are found in liver and milk. Spinach and broccoli contain large amounts but much of the vitamin C is lost in cooking. Ascorbic acid (vitamin C) is the most easily lost of all the vitamins. It dissolves readily in water and is therefore lost if the water in which vegetables are cooked is thrown away. In the presence of acids, however, heat and oxygen of the air have less effect on the vitamin. For this reason tomatoes, which contain much acid, keep their ascorbic acid after
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Keywords: ., bookcentury1900, bookpublisherbostondcheath, booksubjectbiology
