Skip to main content
Log in

The nutritional availability of iron in molasses

  • Published:
The American Journal of Digestive Diseases

Summary

  1. 1.

    The availability of the iron of three grades of molasses (“first,” “second” and “third”) has been determined by chemical (dipyridyl) and biological procedures.

  2. 2.

    By the chemical procedure the “availability” was found to be 97 per cent, 85 per cent and 54 percent, respectively.

  3. 3.

    By the biological (rat) method the availability was slightly over 90 per cent, approximately 80 per cent, and 50 per cent, respectively.

  4. 4.

    The dipyridyl procedure is acceptable for the determination of the availability of iron in molasses.

  5. 5.

    Molasses is a rich and inexpensive source of available iron.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

References

  1. Mackay, H. M. M.: Nutritional Anemia in Infancy with Special Reference to Iron Deficiency. Medical Research Council of Great Britain, Special Report Series No. 157, 1931.

  2. Davidson, L. S. P., Fullerton, H. W. and Campbell, R. M.: Nutritional Iron-deficiency Anemia. With Special Reference to Prevalence and Age and Sex Incidence.Brit. Med. J., 2:195, 1935.

    Article  Google Scholar 

  3. Shackleton, L. and McCance, R. A.: The Ionizable Iron in Foods.Biochem. J., 30:582, 1936.

    PubMed  CAS  Google Scholar 

  4. Kohler, G. O., Elvehjem, C. A. and Hart, E. B.: Modification of the Dipyridyl Method for Available Iron.J. Biol. Chem., 113:49, 1936.

    CAS  Google Scholar 

  5. Diamond, L. K.: (unpublished).

  6. Smith, M. C. and Otis, L.: Hemoglobin Regeneration in Anemic Rats in Relation to Iron Intake.J. Nutrition, 13:573, 1937.

    CAS  Google Scholar 

  7. Elvehjem, C. A., Hart, E. B. and Sherman, W. C.: The Availability of Iron from Different Sources for Hemoglobin Formation.J. Biol. Chem., 103:61, 1933.

    CAS  Google Scholar 

  8. Harris, R. S.: A Reliable Method for the Production of Nutritional Anemia in White Rats.Science, 76:495, 1932.

    Article  PubMed  Google Scholar 

  9. Sherman, W. C., Elvehjem, C. A. and Hart, E. B.: Further Studies on the Availability of Iron in Biological Materials.J. Biol. Chem., 107:383, 1934.

    CAS  Google Scholar 

  10. Sherman, H. C.: Chemistry of Food and Nutrition. The Mac-Millan Company, (5th edition), 1937.

  11. Whipple, G. R. and Robscheit-Robbins, R. S.: Iron and Its Utilization in Experimental Anemia.Am. J. Med. Sci., 191:11, 1936.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Additional information

Publication No. 157 from the Biological Research Laboratories of the Massachusetts Institute of Technology. Cambridge, Mass

Rights and permissions

Reprints and permissions

About this article

Cite this article

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

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02996510

Keywords

Navigation