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J Am Med Assoc. 1930;94(25):2000-2001.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

In current feeding practice as applied to children and others who receive a large part of their nutriment from milk, it has become customary to furnish antiscorbutic agents in the form of supplementary foods such as orange or tomato juice. This procedure is based on a growing appreciation of the importance of vitamin C, the antiscorbutic factor, in the preservation of health and the promotion of normal development; likewise on the demonstration that the antiscorbutic potency of milk is variable with the ration of the cow and with the treatment that milk has received prior to its use. The destructive action of heat in particular has properly received emphasis in these days of pasteurization of milk supplies or conservation of milk through partial desiccation with the aid of heat. Therefore a recent writer has summarized the situation by the statement that the fundamental factors operating to affect the vitamin C . . . [Full Text PDF of this Article]

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