SUBJECT INDEX 



571 



Vitamin A (continued) 



and carotene, 249, 362, 374, 382 



and disease, 221-292, 367, 376, 387, 

 404, 439 



and inheritance of yellow color in 

 m3.iz6 246 413 



and light,' 230,' 231, 298-300, 364, 424 



and metabolism of fat, 408, 447, 468 



antimony trichloride method, 238- 

 249. (See also color reac- 

 tions) 



assimilation in presence of mineral 

 oil, 385, 389 



attempts to isolate, 235-238. See also 

 concentration 



benzoylation, 237 



bromination, 237 



chemical nature, 228-250, 368, 382, 

 383, 390, 423, 433, 458 



color reactions and spectrographic 

 studies, 238-250, 368, 372, 392, 

 393, 413, 435, 463, 464, 470, 489, 

 527-529 



concentration of, 235-238, 454. See 

 also chemical nature 



condition in plant tissue, 226, 227, 

 249, 362, 374. 382 



correlation with green and yellow 

 color, 243-250, 362, 374, 382, 413 



deficiency, 162, 256-259, 274-291, 359, 

 364-366, 368, 374, 375, 377, 379, 

 391, 393, 396, 406, 417, 422, 423, 

 427, 433, 446, 451, 457, 465, 468, 

 477 



determination (measurement), 238- 

 249, 253-273, 360, 367, 375, 383, 

 420, 423, 425, 429, 447, 456, 466- 

 468, 498, 507 



distillation of, 235-238 



distribution of, in nature, 267-273, 

 454, 455, 489. See also names 

 of foods 



effect of aeration on, 229-238 



effect of light on, 230-238, 298-300, 

 364, 424 



effect of ozone, 230, 231 



feeding tests and color reactions com- 

 pared, 238-250 



formation in nature, 250-253, 374, 

 375, 383, 464, 465, 482 



from plant and animal sources com- 

 pared, 226-250 



genetical studies, 246, 413 



heating experiments with, 229-234 



in foods, 267-273. See also names of 

 foods 



in plant and animal tissues and prod- 

 ucts, 267-273 



irradiation, effects of, 230-238 

 measurement of values, 253-273, 360, 

 367, 375, 383, 420, 423, 425, 429, 

 447, 456, 466-468, 498, 507 



Vitamin A (continued) 



method. See determination; meas- 

 urement 



nutritional effect of successive dimin- 

 ution of amount fed, 291, 359 



oxidation of, 228-238, 247 



properties, 226-250. See also chemi- 

 cal nature 



reduction, 237 



relation to health, 273-292 (and bibli- 

 ography) 

 to nutrition, 273-292 (and bibli- 

 ography) 

 to plant pigments, 243-250 



resistant to saponification, 225 



solubility and extraction, 226-229 



stability, 228-250, 464, 481, 499 



supposed solubility in water, 228- 

 229 



synthesis, 246-253, 374, 432 



thermostability, 228-250 



values, 253-273. See also bibliography 

 and names of individual foods 

 Vitamin-A-free diet, 256-259 

 Vitamin B, 14-23, 24-110, 120-129, 142, 

 147, 176, 194, 226, 353, 356, 357, 

 359-366, 368, 370, 373, 375-378, 

 380-395, 398, 403, 406-409, 412- 

 414, 420-423, 425, 426, 429, 430, 

 433-438, 440, 442, 443, 446-449, 

 452, 455-459, 462-465, 467-491, 

 493, 495, 496, 498, 499, 502-506, 

 510, 512, 513, 515-520, 522, 525, 

 526, 529-532 



action of ultra-violet rays on, 423. 

 See also chemical nature, prop- 

 erties, stability 



adsorption of, 45, 59-61, 63-67, 69, 



109, 110, 408 



alcoholic extraction of, 108. See also 



concentration 

 and carbohydrate metabolism, 79, 80. 



See also relation to metabolism, 



and to nutrition 

 and functional disorder of nervous 



system, 70-71 

 and growth, 76-77, 479. See also 



Growth 

 and metabolism, 71-73, 76-81, 376, 



395, 407, 412, 463, 480, 485 

 as an antineuritic substance, 24-50, 



104, 362 

 basal diet for study of, 100. See also 



determination 

 casein in study of, 1(K) 

 chemical nature, 24-50, 56-69, 105- 



110, 472 



coefficient of destruction upon heat- 

 ing, 106 



comparative needs for, in avian and 

 mammalian nutrition, 65 



"complex," 22-23, 104 



