- Email: [email protected]
Vitamin C content of tomatoes
42
CURRENT TOPICS.
[J. F. I.
Occurrence of the Pellagra=Preventive Vitamin in Liver Extract. E x p e r i m e n t s m a d e on dogs b y JOSEPH GOLDBERGER AND W. H. SEBRELL (Public Health Reports, I93O, 45, 3064-3070) indicate t h a t liver extract is a fairly good source of the v i t a m i n which protects from the occurrence of pellagra, and should be of value in the treatm e n t of t h a t disease. J. S. H. Vitamin C Content of Tomatoes. BERTHA CLOW AND ABBY L. MARLATT (Jour. Agr¢c. Research, I93O, 40, 767-775) have used the recovery dosage m e t h o d to measure the v i t a m i n C content of t o m a toes. Field ripened tomatoes, canned b y the cold-pack method, retained the antiscorbutic value of the raw t o m a t o e s for 9 months, b u t suffered a slight loss in value at the end of 15 to 20 months. T h e open kettle method of canning decreased the antlscorbutic value. Greenhouse t o m a t o e s were of less value t h a n field t o m a t o e s as a source of v i t a m i n C. T h e content of this v i t a m i n increased with the m a t u r i t y of the tomato. J. S. n . N e w Reaction of Ferrous Ions. ROBERT HILL (Proc. Royal Soc. I93o, B Io7, 205-214) states t h a t an intense red complex ferrous ion is produced b y the addition of aa' dipyridyl to the solution of a ferrous salt within the p H range 3.5 to 8.5. T h e reaction m a y be used for the q u a n t i t a t i v e m e a s u r e m e n t colorimetrically of both ferrous and ferric iron, b y determination of the intensity of the red color both before and after the addition of a suitable reducing agent, such as true sodium hyposulphite, which reduces ferric ions to the ferrous state. J. S. H.
CURRENT TOPICS.
[J. F. I.
Occurrence of the Pellagra=Preventive Vitamin in Liver Extract. E x p e r i m e n t s m a d e on dogs b y JOSEPH GOLDBERGER AND W. H. SEBRELL (Public Health Reports, I93O, 45, 3064-3070) indicate t h a t liver extract is a fairly good source of the v i t a m i n which protects from the occurrence of pellagra, and should be of value in the treatm e n t of t h a t disease. J. S. H. Vitamin C Content of Tomatoes. BERTHA CLOW AND ABBY L. MARLATT (Jour. Agr¢c. Research, I93O, 40, 767-775) have used the recovery dosage m e t h o d to measure the v i t a m i n C content of t o m a toes. Field ripened tomatoes, canned b y the cold-pack method, retained the antiscorbutic value of the raw t o m a t o e s for 9 months, b u t suffered a slight loss in value at the end of 15 to 20 months. T h e open kettle method of canning decreased the antlscorbutic value. Greenhouse t o m a t o e s were of less value t h a n field t o m a t o e s as a source of v i t a m i n C. T h e content of this v i t a m i n increased with the m a t u r i t y of the tomato. J. S. n . N e w Reaction of Ferrous Ions. ROBERT HILL (Proc. Royal Soc. I93o, B Io7, 205-214) states t h a t an intense red complex ferrous ion is produced b y the addition of aa' dipyridyl to the solution of a ferrous salt within the p H range 3.5 to 8.5. T h e reaction m a y be used for the q u a n t i t a t i v e m e a s u r e m e n t colorimetrically of both ferrous and ferric iron, b y determination of the intensity of the red color both before and after the addition of a suitable reducing agent, such as true sodium hyposulphite, which reduces ferric ions to the ferrous state. J. S. H.