Vegetable Juices as Fixatives

Abstract

SINCE the article on “A Modified Gold Chloride Method for the Demonstration of Nerve Endings” was published by Mr. Fred W. Gairns, of Glasgow,¹ we have been experimenting with vegetable juices, other than lemon. This communication is intended only as a preliminary announcement of the uniformly satisfactory and constant results that we have obtained with them, and we hope to be able to publish an account of our investigations in greater detail soon in the Mysore University Journal. The following juices have been employed, both for the purpose of demonstrating the nerve endings and for general histological investigations, with great success: Onion juice (Allium cepa); mango juice, green and unripe (Mangifera indica); tamarind juice, green and unripe (Tamarindus indica); gooseberry juice (Philanthus emblica); sour milk (whey).