INTEREST in the total choline content of animal and plant tissues has been aroused by recent investigations which have demonstrated the importance of choline as a dietary constituent. Previous estimates of the choline content of various tissues have been largely concerned with the determination of free choline [Alles, 1934; Guggenheim, 1924]. More recently there have been some attempts to measure free and bound choline separately. The methods used for the separation of free and bound choline are complex and tedious and the separation is apparently unnecessary for the purpose of dietetic experiments on normal animals. Consequently an attempt has been made to evolve a reason- ably accurate and rapid method for the estimation of the total choline content of foods. The present paper is concerned with the details of the method devised and some of the results obtained with it. In addition to measuring the total choline content of many materials which have been incorporated in experimental diets for rats and dogs, the total choline content of the different tissues of the normal white rat was investigated.
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Fletcher et al. (1935) studied this question.