Letter | Published:

Sampling of Cooked Cabbage in Nutrition Surveys

Nature volume 154, page 638 (18 November 1944) | Download Citation



IN the course of an investigation which we carried out at a local hospital during the winter, it became necessary to estimate the loss of ascorbic acid which occurred in cabbage in the interval between the completion of cooking and consumption in the wards and dining-rooms. This interval was usually between thirty minutes and one hour, during which time the cabbage was kept in water-jacketed boxes at 60–70° C. We failed to obtain satisfactory duplicate analyses of samples taken in the hospital, and it was therefore decided to carry out experiments under similar conditions in the laboratory.

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    and , Biochem. J., 29, 2013 (1935). , J. Soc. Chem. Ind., 55, 153T (1936). , and , Food Res., 1, 427 (1936). , Biochem. J., 31, 508 (1937). , Chem. and Ind., 587 (1941). , and , J. Soc. Chem. Ind., 62, 61 (1943).

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  1. Department of Physiology, Medical School, Hospitals Centre, Birmingham, 15.

    • H. G. BRAY
    •  & W. V. THORPE


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