The importance of fluorine in nutrition is related to its presence in small amounts in most foods and water supply and in all tissues of the body, particularly in bones and teeth. Throughout the 19th and early 20th centuries, fluorine was considered to be a poison. Scientific articles dealt with its toxic properties when used in preservatives and pesticides and with the ill-effects of extremely high concentrations of fluoride in drinking water and in industrial processing. [...]
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.47613 |
| Date | January 1966 |
| Creators | Shaw, Kwei-Pien. |
| Contributors | Donefer, E. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science (Department of Animal Science) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: 000595110, proquestno: AAIMK00346, Theses scanned by UMI/ProQuest. |
Page generated in 0.0019 seconds