[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
May 14, 1927

Die Chemie der Nahrungs- und Genussmittel:

JAMA. 1927;88(20):1590. doi:10.1001/jama.1927.02680460060036

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


This textbook on the composition of foods and of food accessories, including a discussion of their production and preservation, is clear, concise, and quite complete. It is rather unfortunate that in this, and other recent German publications, the term vitamin D is suggested for the water soluble growth promoting portion of vitamin B; while the antirachitic oil soluble vitamin, for which the letter D has been proposed in this country, is classed with vitamin A. It is most desirable that some agreement on these terms be arrived at as soon as possible, before hopeless confusion ensues.

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