The Antiscorbutic Fraction of Lemon Juice. II

Abstract

THIS communication describes a number of further experiments in which antiscorbutically active fractions have been obtained from lemon juice. In the previous contribution of this series [Zilva, 1924] it was shown that it was possible to remove the acids and sugar from juice without perceptibly in- fluencing its potency. These substances, as is well known, form the great bulk of the solid matter of the juice. The active residue left after the removal of the acid and sugar usually comprises only about ,tth part of the total solids in spite of the fact that it contains the entire activity of the equivalent quantity of lemon juice. This active residue was submitted to further fractionation, utilising various precipitating methods, and the writer is now able to record results which show, that it is possible to remove still more extraneous matter without vitiating the activity of the antiscorbutic principle; in fact preparations have been obtained containing only *03-07 % of solids whilst retaining the same activity as the original juice. This was demonstrated by adhering to the practice of testing out every preparation quantitatively.