This book examines the discovery and characterization of accessory food factors, later commonly known as vitamins. At the beginning of the twentieth century, a shift began from classical feeding experiments and towards an understanding of the importance of food units other than protein, fat, carbohydrate, and mineral salts. This book chronicles early experiments which led to the groundbreaking discovery that certain dietary components, present in minute amounts, are nonetheless essential for growth and good health. The author discusses the identification and differentiation of two accessory factors: fat-soluble A and water-soluble B. This book provides a thorough analysis of the physiological significance and distribution of these factors in natural foodstuffs. The author concludes by emphasizing the profound impact of these discoveries on our understanding of human nutrition and the importance of a balanced diet.
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This book was originally published prior to 1923, and represents a reproduction of an important historical work, maintaining the same format as the original work. While some publishers have opted to apply OCR (optical character recognition) technology to the process, we believe this leads to sub-optimal results (frequent typographical errors, strange characters and confusing formatting) and does not adequately preserve the historical character of the original artifact. We believe this work is culturally important in its original archival form. While we strive to adequately clean and digitally enhance the original work, there are occasionally instances where imperfections such as blurred or missing pages, poor pictures or errant marks may have been introduced due to either the quality of the original work or the scanning process itself. Despite these occasional imperfections, we have brought it back into print as part of our ongoing global book preservation commitment, providing customers with access to the best possible historical reprints. We appreciate your understanding of these occasional imperfections, and sincerely hope you enjoy seeing the book in a format as close as possible to that intended by the original publisher.
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Vendeur : Forgotten Books, London, Royaume-Uni
Paperback. Etat : New. Print on Demand. This book examines the discovery and characterization of accessory food factors, later commonly known as vitamins. At the beginning of the twentieth century, a shift began from classical feeding experiments and towards an understanding of the importance of food units other than protein, fat, carbohydrate, and mineral salts. This book chronicles early experiments which led to the groundbreaking discovery that certain dietary components, present in minute amounts, are nonetheless essential for growth and good health. The author discusses the identification and differentiation of two accessory factors: fat-soluble A and water-soluble B. This book provides a thorough analysis of the physiological significance and distribution of these factors in natural foodstuffs. The author concludes by emphasizing the profound impact of these discoveries on our understanding of human nutrition and the importance of a balanced diet. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781333438302_0
Quantité disponible : Plus de 20 disponibles
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333438302
Quantité disponible : 15 disponible(s)
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781333438302
Quantité disponible : 15 disponible(s)