The determination of the lecithans in the tissues and fluids of the animal body

Approved as a thesis for the AM degree, C.W. GreeneLast 26 leaves are blankTypescriptM.A. University of Missouri 1905The Hoppe-Seyler method not offering a means of separation of the lecithins from the kephalins was not experimentally investigated. In attempting to apply the method of Koch to other tissues than the brain and spinal cord, more silver iodide was obtained than could possibly be accounted for by lecithans. This being true, the source of error was investigated.Includes bibliographical references

A contribution to the chemical pathology of the lipoids

From the biological, and especially medical, point of view no class of substances has in recent years grown so rapidly in importance as the lipoide. The purely chemical investigation of these substances has been carried on by numerous observers since the middle of last Century, but it is only during the last twenty years, and especially the last ten, that any great progress has been made. At the present day we know thoroughly the constitution of several important lipoide and we are able, in a general way, to make a reasonable classification of those which are less well known.Mayer and Overton's theory of narcosis, the explanation of the pharmacology of many drugs, and the numerous physiological theories dependant upon the physics of a cell membrane have all helped to increase the importance of a thorough knowledge of the lipoide in physiology, and have stimulated numerous researches, but the role played by these substances in pathological processes remains almost uninvestigated

The chemical distribution of phosphorus in potato.

The first effective impulse to a systematic investigation of the chemistry of food was given by Liebig some fifty years ago. The earliest quantitative analyses of food materials which we have found are those of potatoes reported by George Pearson in England, 1795. In 1805, Einhoff made similar analyses of potatoes. He also determined several of the constituents of the ash. Liebig and his associates Playfair, Boeckman and others, in the latter half of the last century, made analyses of foods using methods similar to those now in use. It is interesting to observe how accurate many of their results were. These chemists were more interested, however, in the qualitative composition of foods than in quantitative analyses and made more satisfactory determinations of the ash constituents than of the organic compounds. Until the year 1880, those who wishes to know about the chemical composition of food materials, had to use analyses made in German laboratories, but since that time, interest and investigation in this subject arose in our own country, and now, since 1906, complete and exhaustive statistics compiled by Atwater and Bryant, relative to the chemical composition and nutritive value of all American food materials are available

Graduate School degrees conferred, 1892-1948

"August 1, 1949.