MY INTEREST in lithium salts and independently in substitutes for sodium chloride dates back to the early 1930's, when the acidbase balance of patients with various metabolic disorders was under investigation. There were at least two aspects to this study. First, attention was centered on the sodium fraction1 of body fluids. Since this ion accounts for approximately 90 per cent of inorganic base in serum and extracellular fluid, it was considered desirable in one phase of the investigation to maintain normal and sick persons on a diet as low in sodium chloride as possible, meanwhile making the food palatable on a constant dietary intake. A constant diet suitable for metabolic studies usually is monotonous, and when the content of sodium chloride is greatly reduced it becomes a difficult matter to accomplish the desired aim. A casual search was made for a satisfactory substitute to replace the salty taste of
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