Abstract
IN his presidential address to Section I (Physiology), Prof. H. Hartridge discusses recent views on the mechanism of colour vision. Colour vision to-day, he says, is in a situation not very different from that of nutrition half a century ago. The solid constituents of the diet—the proteins, the fats and the carbohydrates—were well known and understood. All major problems concerning them had been solved and there was really little more to be found out about them. Then suddenly the importance of the accessory food factors, the vitamins, began to be disclosed. Substances, small in amount, became of prime importance in dietetics, and we know to-day how much our health and well-being depend on these accessory food substances.
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Recent Advances in Colour Vision. Nature 162, 403–404 (1948). https://doi.org/10.1038/162403b0
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DOI: https://doi.org/10.1038/162403b0