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Elements of the Science of Nutrition.

JAMA. 1907;XLVIII(5):444. doi:10.1001/jama.1907.02520310068021.
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ABSTRACT

In a historical introduction the progress of the science of metabolism is traced from its beginnings in the observations of Sanctorious through its establishment on scientific principles by the labors of Lavoisier, Liebig, Voit, Rubner and others to the present time. The seat of metabolism or the production of body energy was gradually pushed back from the lungs, where oxidation was first supposed to take place, to the tissues, and was shown to be due to the action of the tissues and not to the supply of oxygen nor the abundance of oxidizable material. The law of the conservation of energy has been fully established in regard to the metabolism of food, but the food is utilized according to the needs of the organism, and the extent of this utilization varies in response to certain conditions, but these conditions are to be conceived as the occasion and not the direct

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