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General Note: |
At head of title: United States Dept. of the Interior. Harold L. Ickes, secretary. Fish and Wildlife Service, Ira N. Gabrielson, director. |
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Bibliography Note: |
Includes bibliographical references (page 9). |
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Contents: Experimental data. |
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Contents: Animal-feeding experiments. |
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Contents: Literature cited. |
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Summary, Etc. Note: |
Abstract: Algin, a salt of alginic acid extracted from kelp, and gelatin, produced from animal bones and skins, are used as stabilizing agents in the manufacture of ice cream and certain other food products. Studies were conducted with growing male rats over a period of 10 weeks to determine the nutritive effects of the vegetable gum of algin and the protein of gelatin. |
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Abstract: The apparent digestability of algin varied directly with the level fed. Algin was utilized efficiently after absorption. Gelatin was highly digested irrespective of the level fed, but more food was required per unit increase in live weight. No characteristic symptoms were noted that could be attributed to acute or chronic toxicity. Both algin and gelatin were found to be wholesome foods. |
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Additional Physical Forms: |
Online version: Nilson, Hugo Waldemar, 1901- Metabolism studies with algin and gelatin. Washington, U.S. Govt. Print. Off., 1942 (OCoLC)798544857 |