THE PREPARATION AND BIOLOGICAL EFFECTS OF IODINATED PROTEINS

Publisher Website
Google Scholar
Abstract
THYROXINE IN MILK—REVIEW OF LITERATURE The credit for first clearly establishing that iodine is a normal constituent of milk goes to Maurer & St Diez [1926]. Their findings have since been confirmed by Kieferle & Kettner [1927], McClendon, Remington & von Holnitz [1930], Scharrer & Schwaibold [1927] and Harvey [1935] and others. In both lactating women and cows Maurer & St Diez [1926] found that the iodine content of the colostrum was high and in the region of 36μg. per 100 ml. By the second day of the puerperium the concentration had fallen to 3μg. per 100 ml., and thereafter remained at this figure ± 1 μg. per 100 ml. throughout lactation. The iodine content of milk varies according to the iodine intake. Scharrer & Schwaibold [1928] found that the milk of cows and sheep fed in meadows subject to flooding by sea water had an iodine content 300–800 % higher

This publication has 0 references indexed in Scilit: