Abstract
PROF. HALLIBURTON and his fellow-lec-turers have made out a good case for physiology having done its bit in the great war. The editor leads off with an account of the activities of the Royal Society and other committees in food control in general, and gives more particular details of the inquiries made in his own laboratory on the value of margarines and fatty acids. Vita-mines occupy the whole of Prof. Hopkins's discourse, and Prof. Harden returns to them again with a summary of the work done on scurvy at the Lister Institute. But Prof. Harden is surely in error in saying that Lind held that scurvy was caused by abstinence from fresh vegetable food. That astute observer knew 150 years ago that scurvy could be cured by fresh vegetables, but he thought it was caused by living in confined, damp quarters, arguing that no one would say that ague was caused by abstinence from bark because it could be cured by giving bark.
Physiology and National Needs.
Edited by Prof. W. D. Halliburton. Pp. vii + 162. (London: Constable and Co., Ltd., 1919.) Price 8s 6d. net.
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B., A. Physiology and National Needs . Nature 105, 286–287 (1920). https://doi.org/10.1038/105286a0
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DOI: https://doi.org/10.1038/105286a0
