Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-26T18:08:15.288Z Has data issue: false hasContentIssue false
  • English
  • Français

The availability of iron on certain grass, clover and herb species Part II. Alsike, broad red clover, kent wild white clover, trefoil and lucerne

Published online by Cambridge University Press:  27 March 2009

A. M. Raven  and
A. Thompson
A. M. Raven
Affiliation:
King's College (Newcastle-upon-Tyne), University of Durham
A. Thompson
Affiliation:
King's College (Newcastle-upon-Tyne), University of Durham
Get access Rights & Permissions [Opens in a new window]

Extract

1. The availability of iron in five species of legumes has been investigated, using the rat as the experimental animal.

2. Two procedures were employed, namely, the increase in blood haemoglobin concentration, and the gain in total grams of haemoglobin, by nutritionally anaemic rats.

3. Inorganic iron, as ferric chloride, was shown to be significantly more available than the iron contained in the five legumes.

4. A significant difference in iron availability between alsike and wild white clover was obtained with both methods of expressing the results. Differences between other species were not significant.

5. The data are compared with those obtained for three species of grass in an identical experiment reported previously.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 53 , Issue 2 , October 1959 , pp. 224 - 229
Copyright
Copyright © Cambridge University Press 1959

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Armstrong, R. H. & Thomas, Brynmor (1950). Brit. J. Nutr. 4, 166.CrossRefGoogle Scholar
Beeson, K. C. (1941). U.S. Dept. Agric, Misc. Publ. no. 369.Google Scholar
Elvehjem, C. A. (1932). J. Biol. Chem. 98, 1047.CrossRefGoogle Scholar
Freeman, S. & Burrill, M. W. (with Griesser M.) (1945). J. Nutr. 30, 293.CrossRefGoogle Scholar
Henry, K. M. & Kon, S. K. (1937). Milk and Nutrition, Part I, p. 9. Reading: Nat. Inst. Res. Dairying.Google Scholar
Nakamura, F. I. & Mitchell, H. H. (1943). J. Nutr. 25, 39.CrossRefGoogle Scholar
Sen, D. P. (1952 a). Ann. Biochem. 12, 54.Google Scholar
Sen, D. P. (1952 b). Ann. Biochem. 12, 54.Google Scholar
Sen, D. P. (1952 c). Ann. Biochem. 12, 54.Google Scholar
Sherman, W. C., Elvehjem, C. A. & Hart, E. B. (1934 a). J. Biol. Chem. 107, 289.CrossRefGoogle Scholar
Sherman, W. C., Elvehjem, C. A. & Hart, E. B. (1934 b). J. Biol. Chem. 107, 383.CrossRefGoogle Scholar
Street, H. R. (1943). J. Nutr. 26, 187.CrossRefGoogle Scholar
Thomas, B., Thompson, A., Oyenuga, V. A. & Armstrong, R. H. (1952). Emp. J. Exp. Agric. 20, 10.Google Scholar
Thompson, A. & Raven, A. M. (1958). J. Agric. Sci. 52, 177.CrossRefGoogle Scholar