Evening journal., 1922-03-01
VTTAMNES
An Delivered Recently by Professor Lee
w. Tarr, Chemist of the Experiment Station, Before thu
Faculty Club of the University of Delaware

vitamines, to be known as such.
arc only eleven years old. but in
that brief period. they have come to
be recognized as factors that are es-
scntial for our health and well be-
ing. without them life ceases en-
tireiy and their presence in insult
fclent quantities results in malnutri-
ton and physical unfitness. That we
may become better acquainted with
them. their sources, their chemical
and physiological properties. this
brief paper has been prepared.
The true nature OF vitamines is
not vet known. Several crystalline
products have been obtained which
we're believed to be true vitamines,
hut ANALYSIS has always demon
strated them to be chemical COM
pounds. contaminated TO a greater
or less degree with the actual Vita
mine substance. whatever II may be.
Judging them by the various prop
critics which they exhibit, IL is the
opinion OF many investigators that
they are enzymatic In character, and
that their action is similar to that
Of the ordinary engines OF the
body with which we are familiar.
That Is, they are non-llving. unor-
ganized substances OF chemical
nature Like engines. small
amounts OF them are able to do
large quantities Of work. They are
quality factors and not quantity fac
tors
The three types Of vitamines recog-
nized at the present time are the
fat soluble A and water soluble h
and c. The presence Of all three OF
them in the diet is necessary for
normal growth and development
Their absence results in the So
called deficiency diseases" a spe-
cihc disease being associated with
each vitamine. An absence Of "A" In
the diet is associated with an eye
disease. which is known to the medi-
cal profession as Xerophthalmia.
This disease may result in blindness
and even death. An absence OF "B"
results in the well known beri, a
disease which causes specific
paralysis of the nerves. The absence
of &C" is associated with scurvy.
In addition to these specific diseases
many other ailments are associated
with deficiencies in vitamines. This
will be brought out In a discussion
Of each vitamine separately.
Vitamine A. commonly termed fat
soluble A. is present in largest
quantities among our ordinary foods
-. rsa1lf a ~
green. ieafy vegetables. II is evident
~ most abundant in butter fat and
cod liver oil. The body fats Of ami.
mails contain varying amounts with
the exception Of hog fat. Refined
vegetable oils used as food are very
low or entirely lacking In this vita
mine. Oleomargarine made from ami
NAL fats contains some, but margar'
inc made from vegetable fats Is de-
void of II. Dried spinach leaves and
dried tomatoes are about as rich ir
"A" as is butter fat. Dried cabbage
dried sweet potatoes, or dried car
rots contain about half as much al
butter fat. Most fruits roots. anS
tubers are low In this vitamine
Among the roots and tubers thos
having a yellow color appear to b
the richest in a.. Cereals and seed
are rather low and degerminatel
cereals and seeds are practically de
void Of IT, Lean meat is poorly sup
ned but the glandular organs sucf
az the liver, heart. pancreas. and
kidneys are good sources.
It has already been mentioned
that a specific disease OF the eye Is
attributed to a deficiency Of AZ In
the diet. 1t is likewise true that gen.
erai good health and resistance ia
various infections depend upon It's
presence in adequate amounts.
Vitamine a. is quite resistant to
heat. IL being probably the most re-
sistant Of the three. Il is more easily
destroyed by heat II oxygen is pres
ent. However. II is quite safe to as.
sumo that the ordinary methods o.
cookinr substances which contain
this substance will not result In III
destruction. Acids and alkalies seen
TO have little effect on Il.
water soluble "B" is more widel'
distributed than "a In general
milk. eggs. raw and cooked vege
tables Of an kinds, and the variou
fruits used commonly as food ar
the chief sources. Yeast is by IA
the richest known source OF thi
vi,amine. 1t Is found in the seeds q
cereals: peas. beans, and othe
lerumes: spinach. carrot. caboag,