948 NUTRITION AND HEAT REGULATION. 



amino-acids. 3. A lack or deficiency in one or all of the acces- 

 sories, fat-soluble A, water-soluble B, and water-soluble C. 4. 

 In some cases the presence of toxic substances in certain foods, 

 e. g., cotton-seed products. It is obvious that along these lines 

 there is much to be learned and we can hope to acquire the neces- 

 sary knowledge only through laborious experimental inquiries. 



