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641. MENDEL, L. B.: Food factors in gastro-enterology. Amer. J. Med. 

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642. RANWEZ, F. : Les nouvelles theories sur la valeur des produits alimen- 



taires en relation avec la suppression des fraudes. J. pharm. beige. 

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643. COOPER, E. A. : On the protective and curative properties of certain 



foodstuffs against polyneuritis induced in birds by a diet of polished 

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644. CHICK, H. AND DALYELL, E. : Skorbutgefahr in Wien. Wien. klin. W. 



32, 1219, 1919. 



645. CHICK, H. AND HUME, E. M. : Effect of exposure to temperature at or 



above 100 upon the substance (vitamine) whose deficiency in a 

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646. MILLER, ELIZABETH W. : The effect of cooking on the water-soluble 



vitamine in carrots and navy beans. J. Biol. Chem. 44, 159, 1920. 



647. WHIFFLE, BERTHA E. : Water-soluble B in cabbage and onion. Ibid. 



44, 175, 1920. 



648. WEILL AND MOURIQUAND : Recherches sur le scorbut experimental 



Arch, physiol. path. gen. 17, 849, 1918. 



649. DELF, E. M. AND TOZER, F. M. : Antiscorbutic value of cabbage. I. 



The antiscorbutic and growth-promoting properties of raw and 

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650. STRUDWICK, F. : Scurvy. Cited by Med. Res. Comm. No. 38, p. 65, 1919. 



651. DELF, MARION ELLEN: Effect of heat on the antiscorbutic accessory 



factor of vegetables and fruit juices. Biochem. J. 14, 211, 1920. 



652. GIVENS, MAURICE H. AND MCCLUGAGE, HARRY B. : Influence of tem- 



perature on the antiscorbutic vitamine in tomatoes. Proc. Soc. 

 Biol. Chem.; J. Biol. Chem. 41, XXIV, 1920. 



653. Rossi, G. : Experimental scurvy: the possibility of sterilizing at high 



temperature without altering the alimentary value of the sterilized 

 substances. Arch, fisiol. 16, 125, 1918. 



654. DANIELS, AMY L. AND McCuuRG, NELLIE I. : Influence of high tem- 



peratures and dilute alkalies on the antineuritic property of food. 

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655. DANIELS AND HEISIG, ESTHER: The acidity of various sirups used in 



cooking. J. Home Econ. 11, 193, 1919. 



656. HESS AND UNGER: The deleterious effect of the alkalinisation of infants 



food. J. A. M. A. 73, 1353, 1919. 



657. GIVENS AND MCCLUGAGE: Antiscorbutic property of vegetables. II. 



An experimental study of raw and dried potatoes. J. Biol. Chem. 

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658. HINDHEDE, M. : Dytidskost samt Kortfattet Ernaeringslaere. Smaas- 



kriften ud givne af det af Indenrigsministeriet nedsatte Hushold- 

 nigsudvaig, No. 10, 1918. 



659. HILL, J. R. : Food wastage on potato cooking. Pharm. J. 100, 149, 1918. 



660. DENTON, MINNA: Change in food value of vegetables due to cooking. 



J. Home Econ. 11, 143, 1919. 



