38 MASS. EXPERIMENT STATION BULLETIN 354 



McHenry, E. W., and Graham, M., 1935. Observations on the estimation of as- 

 corbic acid by titration. Biochem. J. 29:2013. 



Miller, C. D., 1930. Vitamin C content of oranges and tomatoes (Hawaii). 

 Hawaii Agr. Exp. Sta. Ann. Rept. p. 23. 



Musuiin, R. R., and King, C. G., 1936. Metaphosphoric acid in the extraction 

 and titration of vitamin C. J. Biol. Chem. 116:409. 



Parsons, H., 1925. Has winter-ripened fruit antiscorbutic value? Wis. Agr. 

 Exp. Sta. Bui. 373:68. 



Pilcher, R. W., 1932. Canned tomato juice. Effect of the method of prepara- 

 tion upon the vitamin C content. American Can Company, Bui. 1. 14 pp. 



Priestly, H., 1933. Vitamins and food manufacture. Chem. Eng. Mining Rev. 

 25:377. 



Ranganathan, S., 1935. The vitamin C content of some Indian foodstuffs. 

 Indian J. Med. Res. 23:239. 



Remv, E., 1928. tJber das Verhalten des antiskorbutischen Vitamins bei der 

 Sterilisation. Ztschr. Untersuch. Lebensm. 55:385. 



Rigobello, G., 1928. Vitamins in canned vegetables. Bol. .Soc. Ital. Biol. Sper. 

 3:422. C. A. 23:1164. 



Rogers, E. C and Mathews, D. B., 1938. The vitamin C content of Connecticut 

 home canned tomatoes. J. Home Econ. 30:114. 



Rojahn, C. A., and Wirth, E., 1932. Biologische priifung von pflanzenrohsaften 

 auf gehalt an vitaminen A, C, und D. Apoth. Ztg. 47:838, 855. C. Z. 

 103:2840. 



Rudra, M. N., 1936. Distribution of vitamin C in different parts of common 

 Indian foodstuffs. Biochem. J. 30-701. 



Russell, W. C, Taylor, M. W., and Chichestei, D. F., 1935. Colorimelric deter- 

 mination of carotene in plant tissues. Plant. Physiol. 10:325. 



Sah, P., Ma, J. S., and Chang, H. C, 1934. Vitamin C content of Peiping fruits. 

 J. Chinese Chem. Soc. 2:260. C. A. 29:1137. 



Sansome, F. W., and Zilva, S. S., 1933. Polyploidy and vitamin C. Biochem. 

 J. 27:1935. 



, and Zilva, S. S., 1936. Polyploidy and vitamin C. Biochem. J. 



30:54. 



Scheunert, A., 1930. Der Vitamingehalt der Deutschen Nahrungsmittel, 40 pp. 

 J. Springer. Berlin. 



Sherman, H. C, La Mer, V. K., and Campbell, H. L., 1922. Quantitative de- 

 termination of the antiscorbutic vitamin (vitamin C). J. Amer. Chem. 

 Soc. 44:165. 



, and Smith, S. L., 1931. The vitamins. Chemical Catalog Co., 



New York. 575 pp. 



Shorten, J. A., and Ray, C. B., 1921. Antiscorbutic and antiberiberi properties 

 of certain sun-dried vegetables. Biochem. J. 15:274. 



Smith, S. L., 1929. Vitamins in food materials. U. S. Dept. Agr. Cir. 84. 55 pp. 



Soloveichek, I. S., 1935. Tomato concentrate as a source of vitamin C in culinary 

 practice. Problems Nutrition (U. S. S. R.) 4:137. C. A. 30:6075. 



Somers, D. M., and Sweetman, M. D., 1935. Antiscorbutic potency of com- 

 mercial tomato juice cocktails. J. Home Econ. 27:452. 



Spohn, A., 1931. The antiscorbutic vitamin in the juice of home canned toma- 

 toes. J. Agr. Res. 43:1109. 



Stevens, J. W., 1938. Estimation of ascorbic acid in citrus juices. Ind. Eng. 

 Chem. 10:269. 



Stotz, E., Harrier, C. J., and King, C. G., 1937. A study of ascorbic acid oxidase 

 in relation to copper. J. Biol. Chem. 119:511. 



