Abstract
AMONG the most debated subjects of physiology the ultimate fate of carbohydrates within the body stands out as one of the greatest difficulty. A great amount of work has been expended on it, but still many points of vital importance remain undecided. We accordingly hail with pleasure a work containing the results and conclusions of one whose name is indissolubly associated with the subject, as the author of one of the two rival theories around which much of the work of the last thirty years has centred. The book before us contains a revised description of the many researches of the author upon this subject, with a criticism of his earlier results by the light of his later work, and the greatly increased knowledge of the chemistry of the carbohydrates which is now available. Embodying as it does the results of a “life's labour, attended with unceasing laboratory work,” we turn to it with more than ordinary interest.
The Physiology of the Carbohydrates: their Application as Food, and Relation to Diabetes.
By F. W. Pavy (London: Churchill, 1894.)
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Rights and permissions
About this article
Cite this article
The Physiology of the Carbohydrates. Nature 50, 397–398 (1894). https://doi.org/10.1038/050397a0
Issue Date:
DOI: https://doi.org/10.1038/050397a0
