Abstract
SINCE the article on “A Modified Gold Chloride Method for the Demonstration of Nerve Endings” was published by Mr. Fred W. Gairns, of Glasgow,1 we have been experimenting with vegetable juices, other than lemon. This communication is intended only as a preliminary announcement of the uniformly satisfactory and constant results that we have obtained with them, and we hope to be able to publish an account of our investigations in greater detail soon in the Mysore University Journal. The following juices have been employed, both for the purpose of demonstrating the nerve endings and for general histological investigations, with great success: Onion juice (Allium cepa); mango juice, green and unripe (Mangifera indica); tamarind juice, green and unripe (Tamarindus indica); gooseberry juice (Philanthus emblica); sour milk (whey).
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Q J.M.S., vol. 74, part 1, N.S. No. 293, Sept. 1930, p. 151.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
RAO, A., RAMASWAMI, L. Vegetable Juices as Fixatives. Nature 127, 779–780 (1931). https://doi.org/10.1038/127779c0
Issue Date:
DOI: https://doi.org/10.1038/127779c0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.