﻿lEON CONTENT OF VEGETABLES AND FRUITS 19 



and Shive {10) to the hydrogen-ion concentration of the tissue 

 fluids. Both chlorophyll synthesis and the hydrogen-ion concentra- 

 tion of plant-tissue fluids appear to be aft'ected by soil and climatic 

 conditions. Variations in such envnonmental factors are probably 

 responsible in part for the variations observed in the percentage of 

 iron in any one variety, part, or form of vegetable or fruit. Devia- 

 tions from the average moisture content also affect the apparent 

 iron value of any given specimen. As a class, however, the green- 

 colored vegetables are of great importance for their iron content 

 and for many other nutritive values as well. With a view to improv- 

 ing American diets, the more liberal use of them may w^ell be en- 

 couraged. 



LITERATURE CITED 



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1904. ein beitrag zur biologischen kexntnis des eisens. arch. 

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1917. LOSSES IN IRON IN COOKING VEGETABLES. Jour. Home Econ. 

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(3) BUNGE, G. 



1892. WEITERE UNTERSUCHUNGEN UBER DIE AUFNAHME DES EISEN IN DEN 



ORGANisMus DES SAUGLiNGS. Ztschr. Phvsiol. Chem. 16: [173]- 

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(4) 



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1931. PROXIMATE COMPOSITION OF FRESH VEGETABLES. U. S. Dept. AgT. 



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(6) and McLaughlin, L. I. 



1928. proximate composition of fresh fruits. U. S. Dept. Agr. Circ. 

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(7) Eichelberger, M., and Asbury, M. 



1922. IRON analysis of kale and turnip greens. Jour. Home Econ. 

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(8) Fales, H. a. 



1925. INORGANIC QUANTITATIVE ANALYSIS. 493 p., illus. New York. 



(9) Hausermann, E. 



1897. DIE ASSIMILATION DES EISENS. Ztschr. Physiol. Chem. 23: [555]- 

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(10) Ingalls, R. a., and Shive, T. W. 



1931. relation of the h-ion concentration of tissue fluids to the 

 DISTRIBUTION OF IRON IN PLANTS. Plant Phvsiol. 6: 103-125. 



(11) Kennedy, R. P. 



1927. THE QUANTITATIVE DETERMINATION OF IRON IN TISSUES. Jour. 



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