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We have identified a novel human gene by transcriptional microarray analysis, which is co-regulated in tumors and angiogenesis model systems with VEGF expression. Isolation of cDNA clones containing the full-length VCC-1 transcript from both human and mouse shows a 119 amino acid protein with a 22 amino acid cleavable signal sequence in both species. Comparison of the protein product of this gene with hidden Markov models of all known proteins shows weak but significant homology with two known chemokines, SCYA17 and SCYA16. Northern analysis of human tissues detects a 1 kb band in lung and skeletal muscle. Murine VCC-1 expression can also be detected in lung as well as thyroid, submaxillary gland, epididymis, and uterus tissues by slot blot analysis. By quantitative real time RT-PCR 71% of breast tumors showed 3- to 24-fold up-regulation of VCC-1. In situ hybridization of breast carcinomas showed strong expression of the gene in both normal and transformed mammary gland ductal epithelial cells. In vitro, human microvascular endothelial cells grown on fibronectin increase VCC-1 expression by almost 100-fold. In addition, in the mouse angioma endothelial cell line PY4.1 the gene was over-expressed by 28-fold 6 h after induction of tube formation while quiescent and proliferating cells showed no change. VCC-1 expression is also increased by VEGF and FGF treatment, about 6- and 5-fold, respectively. Finally, 100% of mice injected with NIH3T3 cells over-expressing VCC-1 develop rapidly progressing tumors within 21 days while no growth is seen in any control mice injected with NIH3T3 cells containing the vector alone. These results strongly suggest that VCC-1 plays a role in angiogenesis and possibly in the development of tumors in some tissue types.

Very low density lipoproteins were isolated from fresh and from 6-month old eggs laid by hens fed a diet containing crude cottonseed oil. There were no differences between the very low density lipoproteins isolated from the fresh and those from the stored eggs in the percentage of lipid extracted by ether after the action of unfolding agents, detergents, reducing agents, trypsin, Pronase, or phospholipase D. Phospholipase C released less lipid from the very low density lipoproteins of the stored eggs than from those of the fresh unless they were extracted with ether before digestion, when equal amounts were extracted. Very low density lipoproteins isolated from fresh eggs and those isolated from stored eggs contained similar percentages of lipid. The very low density lipoproteins from the stored eggs had lower isoelectric points than those from fresh eggs, but there were no differences in average size when determined by electron microscopy. Egg yolk very low density lipoproteins are normally quite stable in water solution, but those from the stored eggs showed evidence of some decomposition during prolonged ultracentrifugation in water solution in contrast to those from fresh eggs.

Egg yolk very low density lipoproteins isolated from normal eggs were separated into six fractions by preparative ultracentrifugation. The sizes of the molecules in three of the fractions were estimated by gel chromatography and by electron microscopy of the lipoproteins using a negative staining technique. The three fractions had average diameters of 39 nm., 32 n., and 25 nm. and average molecular weights of 17 X 10(6), 10 X 10(6), and 5 X 10(6). There was considerable overlap of size of molecules in the three fractions. Size differences were not observed in the ultracentrifuge separated fractions of very low density lipoproteins isolated from eggs laid by hens receiving crude cottonseed oil in their diets. However, the fatty acids from these fractions differed in stearic and oleic acid contents while those from the normal egg lipoproteins did not. The floating very low density lipoproteins contained more oleic acid and less stearic acid then the sedimenting ones did.

Approximately half of the lipovitellin of stored shell eggs laid by hens fed a diet containing crude cottonseed oil was in a granule fraction which was not soluble in 0.7 M sodium acetate solution. The lipovitellins of this granule fraction were not isolated in the preparation of lipovitellin. The lipovitellins isolated from stored eggs contained slightly more β-lipovitellin than those isolated from fresh eggs. During storage of the eggs, some of the α-lipovitellin was converted to a lipoprotein which was eluted differently from an hydroxylapatite column than either α- or β-lipovitellin.

Lipovitellins were isolated from fresh eggs and from eggs which had been kept in cold storage for 6 months. No differences in structure were observed when studied by the procedure of progressive proteolytic digestion. Both the lipovitellins of fresh eggs and those of stored eggs were composed of 23% alpha-lipovitellin and 77% of beta-lipovitellin. No changes in lipids of the lipovitellins occurred during storage of the eggs. An increase in electrophoretic mobility of part of the lipovitellins was previously observed to occur during cold storage of shell eggs, but no changes were observed in lipovitellin during storage which would account for the change in electrophoretic properties of the lipovitellins.

THE vitamin B12 content of fresh and stored shell eggs has been determined as part of a study of changes in composition occurring when shell eggs are kept in cold storage. Losses of nutrients during holding and storage of shell eggs are of importance, because large numbers of eggs are stored for extended times and because fresh eggs are usually several days old before they are eaten. According to previous work from this laboratory, eggs stored for twelve months lost 18 percent of the niacin, 51 percent of the vitamin B6, 14 percent of the riboflavin, 8 percent of the pantothenic acid, and 27 percent of the folic acid (Evans et al., 1951b, c, 1952a, b, 1953a) but did not lose choline nor biotin (Evans et al., 1951a, 1953b). Data are herein presented which show a loss of vitamin B12 from shell eggs that had been stored for twelve months.

Little or no destruction of threonine, glycine, aspartic acid, and glutamic acid occurred when soybean oil meal, soybean protein, or the protein plus sucrose, glucose, dextrin, agar-agar, gum arabic, or soybean oil was autoclaved for 4 hr. at 15 lb. pressure. A portion of each of these amino acids was “inactivated” or tied up in such a manner that the biologically active amino acid could be liberated by acid but not by in vitro trypsin and erepsin digestion. Studies with soybean protein and mixtures of soybean protein and other constituents of soybean oil meal indicated that two types of inactivation occurred during autoclaving. Protein-bound threonine, glycine, and glutamic acid reacted with sucrose or glucose (glycine to some extent with dextrin or agar-agar) to form a linkage resistant to enzymatic but not to acid digestion. Protein-bound aspartic and glutamic acids reacted with some other constituent of the protein to form a linkage resistant to trypsin and erepsin digestion in vitro but hydrolyzed by acid digestion. Part of the second carboxyl groups of protein-bound aspartic and glutamic acids are combined with ammonia as the amide and part are free. It was postulated that the free carboxyl groups react with the free amino groups of lysine and arginine and with the imidazolyl group of histidine to form a peptide-type linkage resistant to enzymatic cleavage.

INTERIOR quality of shell eggs changes during storage of the eggs. Certain chemical changes also occur, and there is a transfer of water and some nutrients between yolk and white. Eggs stored for twelve months decrease in niacin (Evans et al., 1951a), vitamin B6 (Evans et al., 1951b), riboflavin (Evans et al., 1952a), and pantothenic acid (Evans et al., 1952b) contents, but not in choline (Evans and Davidson, 1951). Although Snell and Quarles (1941) studied the effect of incubation on the biotin content of hens’ eggs, nothing has been published on the effect of cold storage on their biotin content. The experiment reported here was conducted to see if there are changes in biotin content of eggs during twelve months of cold storage. EXPERIMENTAL The eggs were produced by White Leghorn hens housed in individual laying cages and fed a ration of constant composition. The ration consisted of ground corn …

ALMQUIST (1952), after reviewing the literature, proposed that chicks fed a diet containing 20 percent protein require 0.45 percent methionine, and 0.35 percent cystine, or 0.80 percent methionine plus cystine in that diet for optimal growth, which is lower than the 0.54 percent methionine and 1.10 percent methionine plus cystine earlier proposed by Grau and Almquist (1943). McGinnis and Evans (1947) found that New Hampshire chicks fed soybean oil meal, which had been steamed for 30 minutes at 100°C., as the only source of protein grew very well. Growth was not improved by the addition of methionine, cystine, or methionine plus cystine to the diet. The diet contained 22.4 percent protein, 0.26 percent methionine and 0.46 percent cystine, or 0.72 percent methionine plus cystine. Methionine and cystine were determined by the differential oxidation procedure (Evans, 1945), and the values are, therefore, maximum ones, because they were determined from the total …

CONSIDERING the amount of work that has been published on the mineral metabolism of laying hens, very little data are available concerning their phosphorus requirements. Literature pertaining to the effect of phosphorus in the diet of the hen on egg shell quality appears to be limited. There is little agreement in the literature regarding the phosphorus requirements of laying hens. Massengale and Piatt (1930) obtained as good production with a level of 0.5 percent phosphorus in the diet as with higher levels. Norris, Heuser, Ringrose, and Wilgus (1934) found 0.5 percent phosphorus to be insufficient for maintaining normal egg production, while 0.75 percent was adequate. Miller and Bearse (1934) obtained higher production on diets containing approximately 0.8 percent phosphorus than on diets containing either more or less of this element. Mitchell and McClure (1937) calculated that a level of 0.32 percent phosphorus should be sufficient for 50 percent production if . . .

THE vitamin A content of fresh and stored shell eggs has been determined as part of a study of changes in composition occurring when shell eggs are kept in cold storage. Egg yolk is one of the better food sources of vitamin A, one egg furnishing 4 to 16 percent of the daily requirement (Boucher, 1941). Any losses of vitamin A from such a rich dietary source is of importance nutritionally. Large numbers of eggs are stored for extended times, and so-called fresh eggs are usually several days old before they are eaten. According to previous work from this laboratory, eggs stored for 12 months lost 18 percent of the niacin (Evans et al., 1951a), 51 percent of the vitamin B6 (Evans et al., 1951b), 14 percent of the riboflavin (Evans et al., 1952a), 8 percent of the pantothenic acid (Evans et al., 1952b), 27 percent of the folic acid . . .

IN RECENT years numerous reports have shown the successful use of various sulfonamides in the prevention and control of cecal coccidiosis caused by Eimeria tenella in chickens. Barber (1948) and Grumbles, Delaplane, and Higgins (1948) have cited reports covering this subject. Recently it came to our attention that another group of compounds classified generally as diphenols and bisphenols possessed significant activity against the cecal type of coccidiosis infection in chickens. Furthermore, it appeared that protection could be afforded through continuous medication at relatively low expense. In addition to their favorable action against coccidiosis infection it appeared that some of the bisphenols might possess some estrogen-like activity. A comprehensive review by Solmssen (1945) on synthetic estrogens lists a number of diphenols having estrogenic activity in rats. The most potent of these, however, were approximately only one one-thousandth times as active as stilbestrol. It seemed desirable to subject these compounds to further . . .

Simultaneous accumulations in renal cortical slices of tetraethylammonium and p-aminohippurate were studied. Slices were obtained from fetal puppies and newborns. Newborns were sacrificed at intervals from birth to 9 weeks. Slice-to-medium ratios (S/M) were compared for adult, pregnant, and postpartum dog renal slices. Newborn piglets' kidneys were studied similarly. It was found that these two transport systems developed independently in the fetal and newborn puppy. The transport of TEA was low at birth and progressively rose to the adult value at 9 weeks. The PAH transport system was active in fetal and newborn tissues. Transports of both TEA and PAH were absent under anaerobic conditions. Acetate stimulated TEA and PAH slice uptakes to the same extent as in the adult. In the piglet the surface slice of the kidney showed low transports of TEA and PAH for the first 2 weeks. At 4 weeks both transport systems increased to equal those in the slices of the lower cortex. The lower cortical slices accumulated TEA and PAH from birth to 8 weeks of age at a fixed rate. The TEA S/M in the piglet at birth was more than twice that in the dog. PAH was accumulated in a predominantly conjugated but unidentified form in the piglet kidney slice.

A FRESHLY laid egg has a white which is firm and stands up well. After the shell egg has been kept for a few days at room temperature or for a longer period in cold storage, the broken out egg white contains less firm white (Almquist and Lorenz, 1932; Lorenz and Almquist, 1936) and becomes less viscous and spreads out much more (Evans and Carver, 1942b; Evans, 1943). The whites of these older eggs do not stand up well and are considered to be of poorer quality (Wilhelm and Heiman, 1938; Evans and Carver, 1942a). Evidently some changes in the protein structure of the white must occur during storage of shell eggs, because egg white is composed primarily of water and protein. Evans and Bandemer (1956) developed a method for the separation of egg white proteins and their quantitative estimation by filter paper electrophoresis in order to make possible a . . .

IT IS difficult to account for the discrepancies in the literature on the response of turkey poults to vitamin D from different sources. Jukes and Sanford (1939) found under their experimental conditions that turkey poults needed a smaller number of A.O.A.C. chick units of vitamin D from sardine oil fortified with fish liver oils than from the U.S.P. reference cod liver oil No. 1. Sanford and Jukes (1944) later confirmed and extended these findings to show that vitamin D from a fish oil blend or activated animal sterol was more effective than vitamin D from U.S.P. reference cod liver oil No. 2 in promoting calcification in turkey poults. Boucher (1944) and Bird (1944) reported that irradiated animal sterol and irradiated 7-dehydrocholesterol were approximately twice as effective for turkeys as the vitamin D in U.S.P. reference cod liver oil No. 2. They found that 200 A.O.A.C. chick units per 100 grams . . .

Low-density lipoprotein isolated from the yolk of hen's eggs contained 86% lipid. Approx. 19% of the total lipids were extracted by diethyl ether from a solution of native low-density lipoprotein in 1.0 M NaCl solution. Treatment with urea, guanidine hydrochloride, sodium thioglycolate, or non-ionic detergents did not increase the amount of lipid extracted, but treatment with sodium dodecylsulfate or sodium deoxycholate increased lipid extracted by ether to 50–64%. Digestion of low-density lipoprotein with phospholipase C increased lipid extracted to 74%, but phospholipase D digestion had no effect. Ether extracted 98% of the lipid from trypsin-digested low-density lipoprotein, and this lipid was composed of 73% glycerides, 7% sterols, and 21% phosphatides compared to 36% glycerides, 9% sterols, and 52% phosphatides in the residue lipid. Trypsin released 84% of the protein as soluble peptides. Further digestion of the residue with papain released lipids and peptides, and digestion of that residue with pronase also released lipids and peptides. The residue left after pronase digestion contained 27% protein, 39% lipid, 1% carbohydrate, and 33% of unknown material. The data obtained support the view that the low-density lipoprotein is a sphere of lipid surrounded by a layer of protein and phospholipid with hydrophobic groups on the inside and hydrophylic groups oriented to the outside making it very soluble in water and insoluble in organic solvents.

ROBERTS and Rice (1890) first described the small, dark colored yolks found in eggs produced by hens fed cottonseed meal. The yolks turned olive or chocolate brown in color after the eggs were stored (New Mexico, 1927). Schaible, Moore and Moore (1934) found gossypol to be the causative agent in cottonseed meal, and Swensen et al. (1942) showed the characteristic olive color of the yolks to be due to a chemical combination of the gossypol from the cottonseed meal with ferric iron released from the yolk proteins. Sherwood (1928, 1931) first described the type of discoloration in which the yolks of eggs from hens fed cottonseed meal turned salmon in color and the egg whites turned pink during cold storage. He observed that “cottonseed eggs” had more yolk and less white than normal stored eggs and that the yolk contained less fat and more water than normal egg yolk. He . . .

EGG yolk is considered to be one of the better sources of pantothenic acid (Hawk et al., 1947). No data have been published on possible losses of pantothenic acid from shell eggs during storage. The present paper reports data obtained as part of a study of changes in nutrients in shell eggs during storage. Previous work shows that the protein, niacin, pyridoxine and riboflavin contents of shell eggs decreased during cold storage (Evans et al., 1949, 1951b, c, 1952), but that no choline was lost in twelve months (Evans and Davidson, 1951). EXPERIMENTAL Laying White Leghorn hens were housed in individual laying cages. They were fed a ration composed of ground corn 34.5, ground oats 20.0, wheat bran 15.0, flour middlings 10.0, dehydrated alfalfa 3.0, meat scraps 3.0, dried milk 2.0, fish meal 2.5, soybean oil meal 2.5, ground oyster shell flour 5.0, steamed bone meal 1.5, salt 0.6, and . . .

OSBORNE and Campbell (1900) gave the name lecithovitellin to the lipoprotein that they isolated from egg yolks. Alderton and Fevold (1945) and Fevold and Lausten (1946) separated lecithovitellin into two lipoproteins, lipovitellin and lipovitellenin. Recent investigations by Vandegaer et al., (1956), Martin et al. (1957), Martin and Cook (1958), Joubert and Cook (1958a, b), Turner and Cook (1958), Smith and Turner (1958), Martin et al. (1959), and Sugano (1957, 1958a, b, 1959) have shown the classical lipovitellin and lipovitellenin to be mixtures of proteins. Evans and Bandemer (1957) isolated the lipovitellenin and lipovitellin complexes from eggs without ether treatment and observed that each migrated on paper electrophoresis strips as distinct bands. Extraction of lipovitellenin with ether changed its electrophoretic behavior. Lipids removed from egg lipoprotein by ether extraction have not been considered to be part of the lipoprotein. However, Vandegaer et al. (1956) observed that the stability and solubility of…

IN RECENT years, it has been shown that certain phenylarsonic acid compounds increase growth rate in young chickens and turkeys (Frost 1953; Morehouse 1949). Sometimes the growth response has been in addition to that provided by antibiotics and sometimes it has not (Bird, 1952a). The exact mode of action of these compounds in promoting growth is unknown but indications are that the beneficial effects result from their action upon the intestinal microflora —as is the case with antibiotics. In applying these findings to practical feeds two arsenicals have been incorporated generally in commercial broiler feeds —3-nitro-4-hydroxyphenylarsonic acid (“3-nitro”) and p-amino phenylarsonic acid (arsanilic acid). Although these chemicals would do the same for flock-replacement pullets as for broilers, they have not been used much for the growing flock because there is less interest in fast, early growth and improved pigmentation in birds intended for egg production. Very little research has been …

THE complex chemical nature of normal egg yolk material is well documented; however, few reports are available on the comparative chemical composition of mottled egg yolks. Silvestrini et al. (1965) reported in Part 1 of this study that mottled yolks could readily be obtained by feeding Nicarbazin3 to laying hens, and that the severity of mottling increased during shell egg storage. Differences in the lipoproteins between normal and mottled egg yolks were also reported. Since egg yolks contain a high percentage of lipid material, changes in ether or alcohol extractable lipids might occur during the mottling process. This study was conducted to determine differences, if any, in egg yolk lipids between normal and mottled yolks. Romanoff and Romanoff (1949) reported that egg yolk lipids contained 62.3 percent neutral fats, 32.8 percent phospholipids, 4.9 percent sterols and a trace of cerebrosides. Yolk fatty acid fraction was composed of approximately 50 percent…

SEVERAL years ago studies were initiated in this laboratory to isolate the compounds in crude cottonseed oil which cause pink-colored whites and large salmon-colored yolks in stored eggs produced by hens fed the oil. Since this work was started Masson et al. (1957) reported that sterculic acid from Sterculia foetida seeds caused pink white discoloration, and Faure (1956) showed that sterculic acid gave a positive Halphen reaction. Lorenz (1939) believed the substance in crude cottonseed oil that causes “pink-white” egg discoloration is the same as the one that gives the Halphen reaction or something very closely associated with it. Shenstone et al. (1965) isolated sterculic acid from cottonseed oil by reversed phase chromatography. Shenstone and Vickery (1956) obtained from cottonseed oil a fatty acid fraction that gave a positive Halphen reaction and caused “pink-white” discoloration of stored eggs. Macfarlane et al. (1957) isolated from this fraction a fatty acid, which …

HEN’S eggs are a rich source of lipides. An average size 51.6 gm. egg contains 6.1 gm. of lipide (Romanoff and Romanoff, 1949). Any changes in composition of the egg yolk fatty acids resulting from changes in the hen's diet are important in human nutrition. Cruickshank (1934) used iodine and thiocyanogen values; and Reiser (1950 and Reiser (1951), Fisher and Leveille (1957), and Feigenbaum and Fisher (1959) used alkali isomeration to determine differences in amounts of saturated and unsaturated acids in eggs from hens fed fats of widely differing fatty acid compositions. The development of gas-liquid chromatographic methods for separation of the methyl esters of fatty acids gives a tool for the direct determination of fatty acids in egg lipides. In this study, hens were fed a basal ration containing 4 percent lipide plus smaller amounts of crude cottonseed oil or various fractions of the mixed fatty acids from the oil and …

THE extent to which differences in the amino acid content of the hen’s diet will be reflected in the amino acid content of the eggs produced is not clear. Csonka and Titus (1942) and Csonka, Denton, and Ringel (1947) have presented evidence that eggs from hens fed high protein diets with casein as the source of supplemental protein contain more methionine, cystine, arginine, and tyrosine than eggs from hens fed low protein diets or high protein diets with soybean oil meal as the source of supplemental protein. No higher methionine content resulted from supplementing the diet with DL-methionine. Differences in the amount of an amino acid in whole eggs might result from differences in (1) the amount of protein per egg, (2) the proportions of the constituent amino acids in the egg proteins, or (3) the relative amounts of the different proteins in the egg. Csonka et al. (1947) observed . . .

FEW data are available for the vitamin B6 content of eggs, and none have come to the authors’ attention for stored eggs. The scarcity of data on the vitamin B6 content of various foods may have been caused, at least partially, by the complexity of the problem. Unlike most vitamins, several compounds have vitamin B6 activity, and different assay microorganisms behave differently towards them. Although most animals are believed to respond similarly to pyridoxine, pyridoxal, and pyridoxamine, only a few microorganisms are known to do so. Among those that do are some yeasts and the “pyridoxineless” mutant of the mold Neurospora sitophila. Cheldelin and Williams (1942) reported 0.22 μg. of vitamin B6 per gm. of fresh whole egg by yeast assay. Schneider et al. (1939) determined the relative values of different foods as sources of vitamin B6 for the rat and classed egg yolk as high, but the albumen was . . .

SummaryIt was demonstrated again that veal calf bones were low in fluorine. This experiment demonstrated clearly that bone meal prepared from veal calf bones produced femurs with an exceptionally low fluorine content, thus indicating a calcium and phosphorus carrier of high desirability insofar as the fluorine content is concerned. Commercial bone meals were found in this experiment to be responsible for the deposition of considerable amounts of fluorine in the femurs of the growing rat.These data, further, suggest that the high levels of tone meal feeding in the case of the growing rat resulted in a limited utilization of the minerals as indicated by the storage of fluorine in the femurs and that the fluorine present in bone meal is not selectively absorbed.Some of these data seemed to indicate that a part of the fluorine in veal calf bones was there in a form not readily available for absorption and storage in the skeleton of the rat.

THE appearance of an abnormality in eggs, referred to as mottled yolks, has been recognized for many years, but little is known of its incidence in eggs from farm flocks. The mottled condition observed on egg yolks has been described as transparent, orange-yellow, oily appearing spots which appear on the surface of the yolks. Almquist (1933) observed mottled yolks in eggs from hens fed cottonseed meal in their diet. Yolks from newly-laid eggs appeared normal but the incidence and degree of mottling increased during storage. Since mottled yolks contained more water, more egg white protein and a higher protein-fat ratio than normal eggs, he concluded that mottled yolks were caused by diffusion of egg white protein into the yolk because the vitelline membrane was more permeable than that of normal eggs. Polin et al. (1956) reported the presence of mottled yolks in eggs from hens fed Nicarbazin 3 (equimolecular complex of…

THE shortage of animal protein concentrates during the war years and their replacement by vegetable protein supplements containing much less calcium and phosphorus accompanied by a shortage of bone meal made it desirable to further study the interrelationships of calcium, phosphorus and vitamin D in chick nutrition. Bethke et al. (1929) and Hart et al. (1930) showed the optimum calcium: phosphorus ratio to be between 3:1 and 4:1 when low levels of vitamin D were fed. When larger amounts of vitamin D were added to the diet, Hart et al. (1930) observed less difference between various calcium: phosphorus ratios and found that lower levels of calcium and phosphorus could be used. Nowatarski and Bird (1943) found that smaller amounts of vitamin D were required when the calcium and phosphorus levels in the diet were increased. Evans and Brant (1945) using turkey poults secured similar results. They reported that lower levels . . .

EGGS laid by hens fed rations containing either crude cottonseed oil or Sterculia foetida seeds contained higher levels of stearic acid and lower levels of oleic acid than eggs produced by hens fed a normal laying ration (Evans et al., 1961). Livers, blood plasma, and ovaries of these hens also contained more stearic acid and less oleic acid than those of normal hens, but only slight changes occurred in fatty acid distribution of heart lipides or of depot fat (Evans et al., 1962). Both crude cottonseed oil and S. foetida seed oil contain some materials that interfere with fatty acid metabolism in the hen. The interference causes the hen to produce more saturated fatty acids and less monoenoic fatty acids than are produced by hens not fed these oils rather than causing the hen to deposit more stearic acid and less oleic acid in the eggs (Evans et al., 1962).

1. INTRODUCTION APPROXIMATELY 40 years have passed since reports first appeared concerning discolorations in eggs laid by hens fed cottonseed products. About 1930 it was recognized that two disorders were in evidence. In one, the egg white of stored eggs developed a pink or red color, so that the condition became known as the “pink white” disorder. The other effect, which may be present at the same time, was manifested by brown or olive colors in the yolk. The latter defect is attributed to the interaction of yolk iron with gossypol from the cottonseed pigment glands, and is aggravated when the pink white disorder occurs simultaneously. It was soon found that ingestion of other plants of the botanical order Malvales could also cause the appearance of pink whites in eggs, and later work was directed towards seeking the causes of the disorder among the plant products. Pink white discoloration of…