CHEM 181 Lecture 4: Topic 2 - Lesson 2

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Noble Harpp

Document Summary

Vitamin a was discovered by dr. elmer mccollum. In 1913 identified "fat-soluble factor a" that was required for the health of rats. Animals fed with butter fat and egg yolks thrived while those on lard and olive oil died. Pro vitamin a can be converted into vitamin a in the body. Can give rise to vitamin a in the body. 1 iu is the biological equivalent of 0. 3 micrograms of retinol (meat) or 0. 6 micrograms of beta-carotene. Helps the skin and mucous membranes repel bacteria and viruses more effectively. Essential to healthy vision and may slow declining retinal function in people with retinitis pigmentosa. Carrots may help those who are suffering from night blindness. If it is due to a vitamin a deficiency. Vitamin a deficiency is estimated to affect approximately one third of children under the age of 5 around the world children under the age of 5 around the world.