| Autor: |
Schwartze, E.W., Murphy, F.J., Hann, R.M., Waugh, William, Marsh, Deborah D., Marsh, Mary, Wioman, Helen B. |
| Zdroj: |
The Journal of Nutrition; March 1930, Vol. 2 Issue: 4 p325-352, 28p |
| Abstrakt: |
An experiment has been reported on the destruction of Vitamin C in milk by boiling, based upon the development of experimental scurvy in guinea pigs. The data do not permit the mathematical expression of results with a precision of a few per cent. They do, however, indicate that there was no detectable difference in the destruction of vitamin C between boiling milk in aluminum and boiling in glass. The loss of vitamin is placed at about 20 per cent. If glass may be taken as an inert standard, it is certain that no detectable catalysis by the aluminum is evident; rather, as was to be expected, the effect is referable to the cooking per se. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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