[Skip to Content]
[Skip to Content Landing]
Article
March 20, 1926

THE EFFECT OF ULTRAVIOLET RAYS ON MILK AND EGGS

JAMA. 1926;86(12):870. doi:10.1001/jama.1926.02670380060017
Abstract

All investigators of the physiology of the now known vitamins are in accord in the conclusion, based on numerous experimental tests, that the animal organism is incapable of synthesizing these essential food factors. Furthermore, the latter tend to be destroyed or lost from the body with the excreta, so that when any vitamin no longer is furnished in adequate amounts, an impoverishment in it presently can be detected. There is nothing novel in the demonstration of the relative incapacity of animals as constructive or synthetic agencies. Long ago emphasis was placed by chemical students of bodily processes on the predominance of synthetic reactions in plants, on the one hand, and of disintegrative changes in animals, on the other. Yet this contrast must not be interpreted too strictly. The animal cells do build new products to some extent. The hemoglobin of the blood is exclusively animal in origin; some of the

First Page Preview View Large
First page PDF preview
First page PDF preview
×