QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by McHargue, J. S. Articles by Hull, F. E. Search for Related Content PubMed Articles by McHargue, J. S. Articles by Hull, F. E.

The Nutritional Potency of Fresh, Cooked, Dry and Alcohol-Extracted Liver^*,,

(From the Department of Chemistry, Kentucky Agricultural Experiment Station, Lexington)

Rats fed on a synthetic diet for 17 days declined rapidly during this time and failed to make any appreciable gains in weight when fed, as supplements, moisture-free livers that had been dried at 100° C in air, whereas rats receiving equivalent amounts of raw liver, in connection with the synthetic ration, made rapid gains. Other rats receiving raw potatoes and tomatoes as supplements to the synthetic diet and dry liver, made appreciable gains, whereas rats fed equivalent amounts of cooked potatoes and tomatoes made little or no gains in weight.

This paper was presented before the Division of Biological Chemistry at the 78th meeting of the American Chemical Society held at Minneapolis, Minn., Sept. 9 to 13, 1929.

Manuscript received 27 November 1929.