IODINE CONTENT OP SEA FOODS 5 



In the light of the work of later investigators, Bourcet's results 

 seem rather high. Bec£itUse of this there has been some criticism of 

 his work by reviewers. 



Forbes, Beagle, et al. (1916), made iodine estimations on a large 

 number of common foods and feeding stuffs. They concluded that 

 in order of increasing abundance of iodine the groups of food rank 

 as follows: (1) Nuts, (2) spices, condiments, and stimulants, (3) 

 fruits, (4) cereals, (5) hays, silage, and forage crops, (6) garden 

 vegetables and root crops, (7) leguminous seeds, (8) animal products, 

 (9) manufactured foods, and milling and manufactory by-products. 

 They found only "traces" of iodine in some samples of fish and 

 crustaceans and none at all in the remainder. However, the method 

 used (Kendall's) is not suitable for the determination of minute 

 amounts of iodine. Bohn (1917), of the University of Wisconsin, 

 repeated many of the determinations of Forbes, Beagle, and others, 

 and reported that his results checked those obtained by them. 



Von Fellenberg (1923) carried out extensive researches, which 

 have been mentioned previously, and proved beyond reasonable 

 doubt that iodine occurs in minute quantities in all foods. Some 

 of his analyses have been given above, others are presented below 

 in Tables 5 and 6. 



Table 5. — Iodine content of fresh substance of foods and some other plant and 

 animal products as determined by von Fellenberg 



