To a limited degree, animals have the power, hitherto believed unique in plants, of making starch and sugar foods out of carbon dioxide and water. This startling news was announced last week in Chicago by Harvard Biochemist Albert Baird Hastings, Birgit Vennesland and co-workers at a meeting of the American Societies for Experimental Biology.
Their discovery was made with the new biological technique: use of mildly radioactive substances as food. These can be traced through the body by detection of the rays which they give off. (In the past, scientists have lost track of food after it left the alimentary canal.) The...
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