[55] “Chemistry of Food and Nutrition,” by Henry Sherman.
[56] This scheme applies to the protein, fat and carbohydrates with quantitative variations only. Courtesy of Dr. A. R. Taylor, Leland Stanford University.
[57] “Chemistry of Food and Nutrition,” by Sherman.
[58] Herter’s “Bacterial Infections of the Digestive Tract” (1907).
[59] “Chemistry of Food and Nutrition,” by Sherman.
[60] “Chemistry of Food and Nutrition,” by Sherman.
[61] “Newer Points of View Regarding the Part Played by Different Foodstuffs in Nutrition,” by Lafayette Mendel, Ph.D. Read at the Sixty-fifth Annual Meeting of the American Medical Association, June, 1914.
[62] See “Bacterial Action in the Body,” p. [181].