Abstract
According to Horvath 1 the blood of rabbits fed exclusively on water-soaked raw soybeans shows an increase in uric acid, urea nitrogen, inorganic phosphorus and cholesterol. Extending this study to cooked soybeans we obtain these results: 1. There are no demonstrable changes in the blood composition of rabbits whether they are fed cooked or raw soybeans or the control diet of millet and cabbage except perhaps in cholesterol content. 2. Uric acid is present in rabbit's blood only in negligible quantity. 3. The blood cholesterol value is perhaps slightly higher in animals fed on soybeans than in controls. There is, however, no appreciable difference in cholesterol levels between rabbits fed on cooked and raw soybeans.
The experimental data are summarized in Tables I and II. It should be noted that samples of blood were obtained not from the marginal ear vein but heart puncture. Both Folin and Benedict's methods failed to show any measurable quantity of uric acid in rabbit's blood. Only by employing Folin's improved method 2 and at the same time increasing the blood filtrate from 5 to 10 cc. and reducing the standard to 2 cc., the uric acid figures given in Table I were obtained.
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