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