An Improvement in the Quantitative Assay of the Antiscurvy Vitamin (C)

Eddy, Walter H.

doi:10.2105/ajph.19.12.1309

Cited by 19 publications

(5 citation statements)

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“…Goettsch and Key (11), comparing this test with Sherman's, found that 3 cc. of orange juice daily was needed for complete protection, and Eddy (12), using the same technique, arrived at a similar quantitative result. Dalldorf and Zall (13) found slight scorbutic lesions in the incisor roots with 5 cc.…”

Section: Scurvy--inasmuch As Several Workers Notably Hsjer (6) Meyer and Mc-mentioning

confidence: 73%

Nutritional Muscular Dystrophy in the Guinea Pig and Rabbit

Goettsch

Pappenheimer

1931

Journal of Experimental Medicine

151

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A diet is described, which leads to a progressive, highly selective, and ultimately fatal dystrophy of the voluntary muscles. Guinea pigs and rabbits are susceptible, rats resistant. The diet used is complete in known requirements, except for vitamin E; the addition of this factor, however, does not prevent the development of the disease. The lesions are not due to inanition, infection, or scurvy, and must be referred to some still unknown factor.

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Section: Scurvy--inasmuch As Several Workers Notably Hsjer (6) Meyer and Mc-mentioning

confidence: 73%

Nutritional Muscular Dystrophy in the Guinea Pig and Rabbit

Goettsch

Pappenheimer

1931

Journal of Experimental Medicine

151

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“…This value is somewhat lower than that found by Baker and Wright (1935). In a study of English foods, using as their method the measurement of progressive bradycardia in rats, they (1921) ........................ Jansen and Donath (1925) ............. Eddy and Kellogg (1927) ............... Grunninger (1928) .......................... Eddy (1929) .................................... Naeslund (1931) ............................. Dalldorf (1931) ............................... Birch, et al (1933) ......................... Davies and Ziegler (1936) .............. Eddy (1936)…”

Section: Vitamin Bmentioning

confidence: 99%

“…........................ Davies and Ziegler (1936). ............. Eddy (1936). ..................................... Leverton (1937) ...............................…”

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confidence: 99%

Vitamin Studies on Bananas

Harris¹,

Poland²

1937

Journal of Food Science

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Since the inception of the vitamin theory, bananas have usually been considered a good source of such essential food factors. Textbooks list the potency of bananas as + to ++ for vitamin A, + to ++ for vitamin B (Bl), ++ for vitamin C, and ++ for vitamin G (B2). One + indicates that the food contains the vitamin, while ++ indicates that the food is a good source of the vitamin. The vitamin D potency of bananas, in common with other fruits and vegetables, is low.The establishment of minimum vitamin requirements for children and adults by Rose (1933), Steibling (1936, and others and the use of International Reference Standards in bioassay techniques have brought about the necessity for a re-analysis of our common foodstuffs f o r their vitamin content. The present study contains the results of vitamin A, B,, and C assays carried out by latest approved techniques upon ripe banana pulp. The bananas used were representative of the banana of commerce in the United States.

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“…Sherman distinctly points out the individual variation in the growth curves and places the major emphasis on the autopsy findings. Eddy (1) in a study of the vitamin C content of string beans shows growth curves of tremendous variability. For example, animal 9 on 18 grams of beans showed a gain of only a little over 100 grams in 90 days while animal 8 on only 12 grams of beans showed a gain of about 400 grams for the same period.…”

Section: Tomatomentioning

confidence: 99%

Vitamin C Content of Canned Tomato Juice

Daggs¹,

Eaton²

1934

Ind. Eng. Chem.

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Crude Fiber. Crude fiber is essentially a measure of the cellulose content. The average value for the ten brands of meal was 3.34 per cent, varying from 2.67 to 4.31 per cent. This should be a valuable determination in case of adulteration with shriveled or dry nuts, or vegetable products such as shells, roots, and stems.Protein. The protein in the dry meal examined varied from 54.64 to 62.45 per cent with an average value of 58.65 per cent. This is equivalent to about 30 per cent (30.66) on the basis of the whole butter.Reducing Substances. Qualitative tests showed the absence of reducing sugars before hydrolysis. Starch cellulose and pentosans were the polysaccharides found in the fat-free meal. After the hydrolysis, the reducing sugars calculated as glucose ranged from 22.77 to 29.92 per cent (average 26.21) on the basis of the dry meal. This range in values was chiefly due to differences in starch content (14.46 to 21.43 per cent with an average value of 17.91). The amounts of pentosans, 5.30 to 6.81 per cent, varied less than one per cent from the average, 6 per cent.

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An Improvement in the Quantitative Assay of the Antiscurvy Vitamin (C)

Cited by 19 publications

References 1 publication

Nutritional Muscular Dystrophy in the Guinea Pig and Rabbit

Nutritional Muscular Dystrophy in the Guinea Pig and Rabbit

Vitamin Studies on Bananas

Vitamin C Content of Canned Tomato Juice

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