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Research Article Free access | 10.1172/JCI103254
Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Mass.
Department of Physics, Massachusetts Institute of Technology, Cambridge, Mass.
Department of Neuropsychiatry, Harvard Medical School, Boston, Mass.
Walter E. Fernald State School, Waverly, Mass.
4Quaker Oats Fellow, 1950-1951. Present address: The Rockefeller Institute for Medical Research, 66th Street and York Ave., New York 21, N. Y.
1A portion of this paper was presented at the XIX Physiological Congress, Montreal, Canada, August 31-September 4, 1953. This article is based in part on a dissertation presented by one of us (FB) in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Department of Food Technology, Massachusetts Institute of Technology (1952).
2This investigation was supported by grants of the Quaker Oats Company, The National Institutes of Health (NIH Contract A-81 and A-81[C]) and the Atomic Energy Commission (AEC Contract AT[30-1]952).
3Contribution No. 206 from the Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Massachusetts.
Find articles by Bronner, F. in: JCI | PubMed | Google Scholar
Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Mass.
Department of Physics, Massachusetts Institute of Technology, Cambridge, Mass.
Department of Neuropsychiatry, Harvard Medical School, Boston, Mass.
Walter E. Fernald State School, Waverly, Mass.
4Quaker Oats Fellow, 1950-1951. Present address: The Rockefeller Institute for Medical Research, 66th Street and York Ave., New York 21, N. Y.
1A portion of this paper was presented at the XIX Physiological Congress, Montreal, Canada, August 31-September 4, 1953. This article is based in part on a dissertation presented by one of us (FB) in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Department of Food Technology, Massachusetts Institute of Technology (1952).
2This investigation was supported by grants of the Quaker Oats Company, The National Institutes of Health (NIH Contract A-81 and A-81[C]) and the Atomic Energy Commission (AEC Contract AT[30-1]952).
3Contribution No. 206 from the Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Massachusetts.
Find articles by Harris, R. in: JCI | PubMed | Google Scholar
Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Mass.
Department of Physics, Massachusetts Institute of Technology, Cambridge, Mass.
Department of Neuropsychiatry, Harvard Medical School, Boston, Mass.
Walter E. Fernald State School, Waverly, Mass.
4Quaker Oats Fellow, 1950-1951. Present address: The Rockefeller Institute for Medical Research, 66th Street and York Ave., New York 21, N. Y.
1A portion of this paper was presented at the XIX Physiological Congress, Montreal, Canada, August 31-September 4, 1953. This article is based in part on a dissertation presented by one of us (FB) in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Department of Food Technology, Massachusetts Institute of Technology (1952).
2This investigation was supported by grants of the Quaker Oats Company, The National Institutes of Health (NIH Contract A-81 and A-81[C]) and the Atomic Energy Commission (AEC Contract AT[30-1]952).
3Contribution No. 206 from the Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Massachusetts.
Find articles by Maletskos, C. in: JCI | PubMed | Google Scholar
Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Mass.
Department of Physics, Massachusetts Institute of Technology, Cambridge, Mass.
Department of Neuropsychiatry, Harvard Medical School, Boston, Mass.
Walter E. Fernald State School, Waverly, Mass.
4Quaker Oats Fellow, 1950-1951. Present address: The Rockefeller Institute for Medical Research, 66th Street and York Ave., New York 21, N. Y.
1A portion of this paper was presented at the XIX Physiological Congress, Montreal, Canada, August 31-September 4, 1953. This article is based in part on a dissertation presented by one of us (FB) in partial fulfillment of the requirements for the degree of Doctor of Philosophy in the Department of Food Technology, Massachusetts Institute of Technology (1952).
2This investigation was supported by grants of the Quaker Oats Company, The National Institutes of Health (NIH Contract A-81 and A-81[C]) and the Atomic Energy Commission (AEC Contract AT[30-1]952).
3Contribution No. 206 from the Department of Food Technology, Massachusetts Institute of Technology, Cambridge, Massachusetts.
Find articles by Benda, C. in: JCI | PubMed | Google Scholar
Published January 1, 1956 - More info