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amount of juice amount of unheated anaerobic animals receiving 2.0 Antiscorbutic Guinea weight aspirated with nitrogen autopsy average scurvy score basal diet benzoquinone solution buffered solution c.c. of tomato c.c. of unheated c.c. tomato cabbage juice centimeters of unheated Columbia University cubic centimeters destruction found destruction of vitamin dissolved oxygen flask four hours Gain Antiscorbutic Guinea Grams 90 days Grams Grams 90 grams of initial group of animals group receiving growth and scurvy heated and unheated heated for four heated juice fed hours at 98 hours of heating indigo initial body weight Initial Maximum Final juice was heated Maximum Final Gain method natural acidity pH original juice oxidation potential oxidation-reduction potential oxidizing agent potential of tomato receiving 2.0 c.c. receiving heated reducing agent resulting scurvy score Rolled oats rubber connections shellacked stability of vitamin temperature of 98 titration tomato juice compared tomato juice heated unheated juice prepared unheated tomato juice volts