A factor isolated from raw cream was found to be needed by guineapigs to prevent the
development of stiffness in the forelegs and the excessive deposition of Ca throughout the …

Certain physiological experiments are now being conducted in the Rudolph Spreckels
Physiological Laboratory of this University which necessitate the separation of a great …

When a hungry'Planarian is placed in a finger-bowl of water a piece of liver has been lying
for some minutes, the worm moves about the dish until it enters the diffusing meat-juice. It …

Experiments made on feeding raw and pasteurized whole and skim milks with various
supplements to guineapigs are apparently the same as experiments made with rats reported …

HE authors have carried on a prolonged series of investiga-tions using the planarian worm
to test the nutritional value of guinea-pig tissues (Bahrs and Wulzen, I936). The guinea pigs …

The" anti-stiffness factor" is a fat-soluble vitamin whichregulatesphosphorus metabolism.
The object of this communication is to report studies on the possible relations of the anti …

Sources of the antistiffness factor for guineapigs, first found in raw cream, were sought, and
cane juice was selected. Seven tons were-extracted at room temperature with ether and …

In the course of this study, tissues from 662 guinea-pigs maintained at the Lilly Research
Laboratories were examined histologically. Of this number, 54 were normal controls, 237 …

Identification of a sugar-cane sterol antistiffness factor as stigmasterol. Cookies on CAB Direct
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The planarian worm has proved itself a useful instrument for demonstrating changes in the
composition of mammalian tissues resulting from changing conditions in the animal as a …