Abstract
UNDER the above title the Daily Chronicle of Friday, August 5, prints a telegram from its Vienna correspondent announcing the synthetic preparation, by Dr. Leon Lilienfeld, of albumen having “absolutely the same nourishing qualities as found in that which is obtained from organic beings.” Such a synthesis would undoubtedly mark an epoch both in chemistry and physiology, but unfortunately for those who have attached undue importance to Dr. Lilienfeld's announcement, the data given in the sensational telegrams, if correct, were sufficient to show that, whatever he might have achieved he had certainly not obtained the substance commonly known as albumen. It is enough to point out that with the materials employed, the artificial product could not contain sulphur, which, at any rate up to the present, is regarded as an essential constituent of albumen.
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WILLIAMSON, S. “Artificial Food”. Nature 58, 368–369 (1898). https://doi.org/10.1038/058368d0
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DOI: https://doi.org/10.1038/058368d0