Which of the following was a mistake made by the British Navy, which increased the risk of scurvy?

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BlackTom AI · Accepted Answer

Consider the question about mistakes made by the British Navy that increased the risk of scurvy. To reason through the options, we need to recall how scurvy is prevented: vitamin C is essential, and citrus fruits or juice provide it.
Option 1: Mixing lemon juice with a sailor's daily ration of grog. This would generally not increase scurvy risk; in fact, adding citrus could help supply vitamin C, so this is unlikely to be a mistake that raised risk.
Option 2: Mixing lemon juice with sea water. Diluting or adding lemon juice with seawater could reduce palatability or intake, but the fundamental issue of vitamin C loss isn’t clearly tied to this practice as a historical error that notably raised scurvy risk; it’s more of a logistical or taste problem rather than a well-documented cause of higher scurvy rates.
Option 3: Boiling lemon juice to make it last longer. Vitamin C is sensitive to heat and decomposes when boiled. If the sailors’ lemon juice were boiled to preserve it, the vitamin C content would be greatly diminished, undermining the preventive effect against scurvy. This aligns with a plausible historical mistake that would increase scurvy risk by destroying the protective nutrient.
Option 4: Including citrus juice in the daily diets of sailors. This action would reduce, not increase, the risk of scurvy, so it cannot be the mistake that raised the risk.
So, evaluating each option, the most plausible mistake that would increase scurvy risk is boiling lemon juice to extend its shelf life, which would destroy much of the vitamin C content. The other options either preserve or fail to worsen the protective effect, or represent practices that would lower risk rather than raise it.

HUMNTR 2410 SP2025 (15848) 营养实验室：维生素 C，第 1 部分

Which of the following was a mistake made by the British Navy, which increased the risk of scurvy?

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