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Article
March 22, 1924

THE CATALYTIC ACTION OF MINUTE AMOUNTS OF COPPERIN THE DESTRUCTION OF ANTISCORBUTIC VITAMIN IN MILK

Author Affiliations

NEW YORK
From the Department of Pathology, Columbia University, College of Physicians and Surgeons.

JAMA. 1924;82(12):952-956. doi:10.1001/jama.1924.02650380020007
Abstract

About four years ago it was shown by one of us 1 that the antiscorbutic vitamin is readily destroyed by oxidation. Experiments clearly demonstrated this reaction on incubating milk to which 0.4 per cent, of a normal solution of hydrogen peroxid had been added (Chart 1). This result is of clinical significance in view of the fact that the addition of similar percentages of hydrogen peroxid have been recommended in order to preserve breast milk, and that it has been extensively used by dairies in Germany to prevent milk from souring. Indeed, it is probable that one of the important factors that have led to the notable increase of infantile scurvy in Berlin during the last few years has been the addition of this apparently harmless preservative to the milk supply. Orange juice, after subjection to oxygen for a short period, was found likewise to have lost some of its

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