Use of Turkeys for Assay of Vitamin D

Wlllgeroth, G. B.; Halpin, J. L.; Hatloran, H. R.; Fritz, J. C.

doi:10.1093/jaoac/27.2.289

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Vitamins1

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1945

1949

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“…The shorter and less laborious toe-ash method has found favor at the hands of recent investigators (57,245) and is supported by comparative studies of it, the boneash method, and the roentgenographic method based on measurements of the tarsal-metatarsal distance. An assay based on the use of turkeys as test animals has been reported (375).…”

Section: Vitaminsmentioning

confidence: 99%

Food

Oser¹

1949

Anal. Chem.

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THE ultimate objectives of the food analyst and the variety of techniques employed to achieve them make this branch of chemistry particularly fascinating. The analytical methods of the food chemist may be applied in the development and enforcement of standards of identity, purity, or value; in problems of decomposition or spoilage under either normal or abnormal storage conditions; in studies designed to improve or control the quality of natural or processed foods; or in the determination of the nutritive value of foods for scientific, dietary, or labeling purposes. Interest in many of these objectives stems directly or indirectly from our federal and state food laws which are probably '

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Section: Vitaminsmentioning

confidence: 99%