III (from _Journ. Biol. Chem._, 1915, xx, 379). These show the effect
of various sources of vitamine A such as egg fat, butter fat and
oleomargarine. The broken line parts show the failure of laboratory
prepared lard to better the commercial lard of the basal diet and the
crossed lines the immediate effect when a true source of vitamine A was
added. Basal diet: Protein, 18, protein free milk, 28; starch, 24-29;
lard, 7-28; other fats, 0-18.

IV (from _Journ. Biol. Chem._, 1913-14, xvii, 401). This chart shows
the failure of almond oil as a source of vitamine A and the prompt
recovery when butter fat or cod-liver oil was used. Basal diet: Edestin,
18; starch, 28; protein free milk, 28; lard, 8; almond oil _or_
butter fat or cod-liver oil, 18.]

With these points cleared up each nutrition investigator returned to an
analysis of his food mixtures and proceeded to the location in sources of
the various factors. The years 1912-1918 are mainly contributory to
further knowledge of the properties of these two vitamines, their
reactions, source, behavior, etc. In 1912, however, Holst and Frohlich
began a study of scurvy that was to culminate later by adding to the list
a new member of the family, viz., vitamine "C."

The disease of scurvy and its prevention by use of orange juice potatoes,
etc., was a well known phenomenon and to the curative powers of lime juice
we owe the name "lime-juicers" as a synonym for the British merchant
marine.

Following his discovery of vitamine as the preventative substance to beri-
beri, Funk had outlined a theory of "avitaminoses" as the responsible
cause of several other types of diseases, including scurvy, rickets,