Experimental rickets : the effect of cereals and their interaction with other factors of diet and environment in producing rickets / by Edward Mellanby.

  • Edward Mellanby
Date:
1925
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Licence: In copyright

Credit: Experimental rickets : the effect of cereals and their interaction with other factors of diet and environment in producing rickets / by Edward Mellanby. Source: Wellcome Collection.

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    ,t° COn™?nfc Pon,these experimental results, for the radiations is 1“^I''relatlonshlP between nutrition, vitamins, and radiations is both new and unexpected and knowlede-e of the eotSiat Tr “ .?r,‘ revive i^urs “t„™f fh”“»k.“'S,d™°ablf bS‘h “ toe effect oJ radiation, „ rne skm and*on the food, namely, that these do not synthesize or to3,-a^°Uh formation of fat-soluble vitamins but stimulate to activity those vitamins present in the body. It has been shown above that the rickets-produeino- effect of oatmeal can be antagonized both by the anti-rachitic vitamins m food and to a less extent by the application of ultra-violet radiations to the skin It seemed of interest to know whether have sTmikileZcifa p] °at™al J° nltra-violet radiations would ^ e a similar effect and so minimize some of its toxic action The following experiments indicate that this is the case. ’ ~ The ExP°™re of Oatmeal to Ultra-Violet Radiations. Experiments 877, 878, 879, 880, and 881. Age at beginning of experiment seven weeks. separated by 877’ 879’ 880’ and 881 consisted of separated milk powder 20 gms., meat 10 gms, olive oil 10 c cms Ltmeallo toToao“|hJs 3 C'CmS'’ S°diUm Chl°Hde 1 ‘° 3 ^ and ceplatfb^l fc8mWoT c^er SttPStfi etct *S Z litcTtic 4ST* W“h ‘h*‘ °f * °“l»' * mercurVvfnour fS °f A® if®*8 Were exPosed to the radiations of a mercury-vapoui lamp as follows : 877—oatmeal was radiated before cooking. 879— oatmeal was first cooked and then exposed to radiations. 880- olive oil was exposed to radiations. »78 and 881—none of the food was radiated. ,o77?e too<?stuffs exposed to the ultra-violet radiations, i.e. oatmeal i ’ Porrid»e (879), and olive oil (880), were spread out in thin twoXet Pth?i.°graPhlC developing dishes and were placed within ;i f eet °ttbe mercury-vapour lamp. The exposure lasted for thnty minutes, during which time the substances were often stirred to aliow a large surface being influenced. A two days’, and on one tjma7S’ T t+46e daySr oUppl7 of the ingredients was exposed at nWfl f' A, 6 Cas® '°f 877 the oatmeal was cooked in a steaming . t ft°7Q 2 ours after exposure to the radiations, whereas in the case of 879 the cooking preceded the application of the radiations. treatm/idl0gra?hs take“.after six weeks of the experimental seen 8S1® lgS’ 97> 98’ 100’ and 101. It will be al 881, Fig. 101, the control animal which had none of its ioocl radiated, has developed severe rickets, whereas 877 Fio- 97 (oatmeal radiated), and 879, Fig. 99 (porridge radiated), only iiiow slight and similar rickets. 880, Fig. 100 (olive oil radiated), is