Abstract
A VITAMIN or accessory food factor is discovered from the effects produced in living animals by its removal from the diet. Progress in this field has been dependent upon the invention of methods of preparing many of the different constituents of a diet in a pure state, without loss of their own essential qualities, so that characteristic symptoms may be produced by the removal from the diet of hitherto unknown factors which are frequently associated with the better-known constituents. Following their discovery, interest was aroused in their distribution in Nature.
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References
Biochem. J., 28, 1665 (1934).
Biochem. J., 28, 2254 (1934).
Carr and Jewell, NATURE, 131, 92 (1933).
Bacharach, Drummond, and Morton, NATURE, 137, 148 (1936).
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Estimation of Vitamin A. Nature 137, 383–384 (1936). https://doi.org/10.1038/137383a0
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DOI: https://doi.org/10.1038/137383a0