MINERALS IN NUTRITION 



Introduction 



By James E. Fuller, Department of Bacteriology 



I. Total Nutrients and Minerals in Human and Cattle Foods 



By Walter S. Ritchie and E. B. Holland, Department of Chem- 

 istry 



n. The absorption by Food Plants of Certain Chemical Elements 

 Important in Human Physiology and Nutrition 



By Walter S. Eisenmenger and Karol J. Kucinski, Department 

 of Agronomy 



III. Possible Relationship of Vitamin C and Arthritis 



By W. B. Esselen, Jr., and C. R. Fellers, Department of Horti- 

 cultural Manufactures 



IV. The Effect of Kelp and Mineral Supplements on Atherosclerosis 

 IN Rabbits Induced by Feeding Cholesterol 



By Helen S. Mitchell, Mildred F. Goldfaden, and Gertrude J. 

 Hadro, Department of Home Economics Nutrition 



V. Effect of Added Iodine on the Enzymes of Milk and on Other 

 Enzymes 



By Myer Glickstein, W. S. Mueller, and J. H. Frandsen, Depart- 

 ment of Dairy Industry 



VI. Added Iodine in Milk and Fecal Bacteria 



By James E. Fuller and W. B. Esselen, Jr., Department of Bac- 

 teriology 



VII. Iodine and Bacterial Counts in Milk 



By James E. Fuller, Geo. S. Congdon, and Myer Glickstein, De- 

 partments of Bacteriology and Dairy Industry 



