Tomatoes, canned, antiscorbutic value of, =166=, 231, 234 in U. S. Army ration, 231 Toxic theory of pathogenesis of scurvy, 25 Treatment of scurvy, 230 duration of, 237 non-dietetic, 239 U Ultra-violet rays, effect on antiscorbutics, 67 Urea content of blood, 244 of tissues, 245 Urine in scurvy, =204-206= V Vegetable juices, keeping qualities of, 161 Vegetables, antiscorbutic value of 144, =158= canned, 166 dehydrated, 163 effect of heat on, 159 fresh, 144, =158= ripeness of, effect on antiscorbutic value, 160 Vitamine, antiscorbutic, general discussion of, 62 action of, 68, 69 as antitoxin, 69 as catalytic agent, 70 as nutriment, 69 blood content of, 76 effect of heat on, 65 of ultra-violet ray on, 67 excretion of, 77 Vitamine, experimental evidence for, 62 fate in body, 74, 77 relation to water-soluble factor, 65, 67 relation to antineuritic vitamine, 67 resistance to chemical and physical processes, 64 storage in body of, =74= theory of scurvy, 32 W Weight, loss of, 138, 213 "White line" of Fraenkel, =128=, =198= World War, scurvy in, 15 X X-ray in diagnosis of scurvy, 128, 192, 198 Y Yeast, antiscorbutic value of, 171 End of Project Gutenberg's Scurvy Past and Present, by Alfred Fabian Hess