Abstract
IN a recent paper, Fraenkel and Blewett1 described experiments on the growth of Tribolium on flour. They conclude that for this insect: (1) the addition of vitamin B1 (aneurin) to patent flour does not in the least alter its nutritional qualities; (2) the nutritional difference between patent (40 per cent extraction) and N.S.R. (73 per cent extraction) flour is almost entirely due to lack of riboflavin in patent flour.
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References
Fraenkel, G., and Blewett, M., NATURE, 147, 716 (1941).
Nutr. Abs. and Revs., 9, 820 (1940).
Street, H. R., and Palmer, L. S., Proc. Soc. Exp. Biol. Med., 32, 1500 (1935).
Swaminathan, M., NATURE, 145, 780 (1940).
Kodicek, E., Biochem. J., 34, 712 (1940).
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BARTON–WRIGHT, E. Flour and the Growth of Tribolium. Nature 148, 565–566 (1941). https://doi.org/10.1038/148565a0
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DOI: https://doi.org/10.1038/148565a0
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