Summary
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1.
The availability of the iron of three grades of molasses (“first,” “second” and “third”) has been determined by chemical (dipyridyl) and biological procedures.
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2.
By the chemical procedure the “availability” was found to be 97 per cent, 85 per cent and 54 percent, respectively.
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3.
By the biological (rat) method the availability was slightly over 90 per cent, approximately 80 per cent, and 50 per cent, respectively.
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4.
The dipyridyl procedure is acceptable for the determination of the availability of iron in molasses.
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5.
Molasses is a rich and inexpensive source of available iron.
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References
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Publication No. 157 from the Biological Research Laboratories of the Massachusetts Institute of Technology. Cambridge, Mass
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Harris, R.S., Mosher, L.M. & Bunker, J.W.M. The nutritional availability of iron in molasses. American Journal of Digestive Diseases 6, 459–462 (1939). https://doi.org/10.1007/BF02996510
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DOI: https://doi.org/10.1007/BF02996510