This study was supported in part by NIH Research Grant CA 08870 and by Research Funds of the Medical Research Council, London, England.


This manuscript is Contribution No. 1285 from the Department of Nutrition and Food Science, Massachusetts Institute of Technology.


In addition to material supplied by the investigations of the authors, we are indebted to the following: Dr. R. Allcroft and Staff, Central Veterinary Laboratory, Weybridge, Surrey, England, for material from cattle, turkeys, and chickens, and from chronic studies with pigs; Professor J. H. Wales, Oregon State University, Corvallis, Oregon, U. S. A., for material from trout; and Dr. D. A. H. Pratt, Glaxo Research Limited, Fulmer, Buckinghamshire, England, for material from the monkey.

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