None
^1 & & 8 1 1 O. • BS<^ ' ^5-1 ^S * r^^^-d1"5^^ 03 Q^Q csj^o2O O P 11 ^ g 03 05 CO 6 APPENDIX 341 t> w CQ cq i H •a M-a-3 § *• Sl-g-2*!-!1?. s«ti« Ssllalfr5 .ii&Hsi^iiN 'li!-ss|l||g§1s|1: J >» § ft O O1 bC^H O W)ft^-H o 0-D I S O £; oo J^<M i-3 OO<J 3 48 ,"« ^ •& !Q P I CO H C » H^ ,2 rv^ a * O Q 342 VITAL FACTORS OF FOODS 1 pq APPENDIX 343 •I fc I '.2 ft'i M I fltf! KI- OTO" 2 ~«g £«~ g s *3 «) « *> £ ° o -S - 3S ll^li-JJ tj!ilt|tilt s s s ^ ^ w« g * :: I g gg • ., !§ 9 PQ - 1 S3 H S Q) O oo •33 33 H^Hi 's? 'g '81 =3 stag O '^ ^> r/j >111& iMl09 12 s^ § fef »s- 1.9 -I *°1 "1 «S mo iPS1!^ PI wg^oo'Srt «2'^3 gttoo^^^S o<ud H ^i H O fctf«J I •3 S " § T! CJ "5 1 •S: fi S? 5g-| | -rt() - « I.,* I •i-ilsir*^ . fe" -§C fe .feS^2^W-§ ' ii rf|| *§i-i1rfftrfl !-g IS 8 S2-3-S5S§^« a 0 to 1 g 8 gfc s « 1 I ! o w 344 VITAL FACTORS OF FOODS odstuff. replace de- o> o .SP a a If ao3 "CD O QQ II 3 gs« KJ JH "^ O -d .a «& ^ 2 I | a | d •a I 1 O O & 'S .S o -R 5 a I 03 a be "a3 £ i « =3 « * -^ ^ .8 «£*§ |I| d a> *^H ri !- § i o-e J : as >» flj «-t— « 3° ^ 1«| US QQ g « di £ 3 C^ o ^ O^ S JZj 55 r-t r^« co •sll 6 0 W t- . O5 - 0s ^ r - «&r ««• !•! S °o S 3 .• u; cgS M s.# 03 % . «^ 5 B'B.9 a •xl WO E Bi w g CO H-l ^£*§ fe ll^ P OJ g o§ 2 ^ o S ^ « >» <^ s c- 1 s APPENDIX 345 O " H ^ 60 n< (!)•;:< «- |l ii'l ^j o o -£3 .J 3'3 SS a = 346 VITAL FACTORS OF FOODS k o fl bL ftg g-2 SI ij Si 2* e" ! I! i ** I 3. W ]> Of p APPENDIX 347 i 1 V •§"8 ' bbg is t}& 1 °o § 1*5 rl a 3 | 8 jj S i-H ^ O S I 3d tS3 H 1 1- W Oi CO. SI <! H -3 H « O * w -g • >l K Si <u "S ^^ *i Lrf £ Sl -a s: ^ ( 6 •3 a 1 doo 0000 00 i— I r- 1 r-! O Oi 0> I I -3 1 So <u •8-8 -8 00 O -d-d W ¥ -if 66 11 6 O o 1 >• > > So 3 3j CO O ( Q Q i J 8 |S' •s 348 VITAL FACTORS OF FOODS o -S d - §"8 & S > a-d ff lllpPo^ §>£•* •9 *#S'S4? n*fw ?£**&! .£ b £ £ • £ GQ <~ _d bb =? • bo . ^ 3 be £ a^ g boW)o | &£;% M^bcg 6- § (S £ lO^P § «5^^0 S 8 8" J-I § d 6 i 03 a •o ^ s "B d w J O •-9 s ,-i 1 -§§1 ol^ d <u ^ CD V s io(ai CO T3 S ..nd g a 6ga H dOC) ^d S liill Qo ^ o CO M < M l.r, ^ J ^ <J I § H M W o & illl'g UOUQ S s o c _> ' •— a .2 r S 'V TJ^ *! «§ d o 1° rt APPENDIX 349 * § * ° a .8 d '3b o .D B Pi O "43 I* T3 £ i & •s & *3 "1 1| •c p. I i a ^ •S a 3 '+3 M> S-° .2 ^fl ^^ •§ s b .5 js ^-e .-g ^ :j -pP IJIi llP -§ >3 s ODo ^ •§ s § a g OS r 5 ^ • ^H 03 i S pa f*J|j? O -4.^ >. ^ CD J3 (^« -*5 CQjjO tnSwO_r'O ^ pj -»^-rt 22 $£ o 2ii >5 -9. G? tf Q) 0^ W H -3 O O W s T3 §3 s ? 3 1 1 IJ O al 350 VITAL FACTORS OF FOODS APPENDIX 351 2 no protection. re and duration rently optimum mperature gives i 3 •g 0> 1 iding desiccated in antiscorbutic IS III 2 -si 1 ing protection. i & 1 HI • £;>> ^J 18 ' || 1 'Sb >J •§ 1 > &*£ 1|1 ifl •S p &i QJ +? 8 s '3-9 I 1 |1 t« CJ 1 Pi o g w *» § i *S S 3^ a -4-3 d o '3 £ -(J O i T3 I •** S p.* o-J i u W5 §§§o ii'f-s <u o> <u S3 "o"o o"« P\P\P\| 0 0 0 & ^i^^iW Results vary greatly ^ of drying. 55 to 6( temperature. 2.5 g. partial protection. No protection. T3 ^ CO GO S.tf k* £g -! 0 S iq-** CI •I .g 1 § % <u 3 3 All dried foodstuffs c vegetables, more or power. Little or no antiscorbl Affords some protecti( !i^ i£%* >*3% ^°fe^ >,^p.fl pa; .-3 E > bc§b § °°iO * 02 W <u g S d 1 0) d -t^ -^= 03 lo Significant amount of S '§ 1 I 0 « "? 1-H Significant amount of Satisfactory prophyla< of disease. g w CS3 fl a .2 s o ! i 1 1 Sods o I H TJ I 13 I W are? W. Is. I 1 1 1« si -a I ,-r "2 00 M .j »> y •^•i§-§2 Is 6 w 6^ 'H - 3 .tf-lffjf -^gggg^ ^ Sc^ £ -^ >S >S'S p cc >3 oo 3 S •3 "8 •i. I 3 i g £ •8*8 352 VITAL FACTORS OF FOODS W 0 I I 1 & J sll I III s III APPENDIX 353 a, £3 T3 a i! 1-8 o <4-l TO O T5 Q} <n J3 *" > I'l I* u 1 I £g •g^. "o <N j3CO ii *3 •g« s§- •sj 6W -S -2 A 21 1 I I OQ :a oT i "1 i"fl- •5 g-| & I II "2 s § |1-P ••g 8|.*i1 03 ^ 03 U5 OQ o I aJ3*8! W COW CO GQ JlflMl 1 I O O KK S ^a,s a"5 ^ ^Sd §§ O .5 P*o3 O O ^ ^ fc£ I S -I. I §°! g ^-213 !>. CO CO :« .^ ° ii e tf O» ^ Ifli S 1 |S I I 9 -tS^w rf ^-S™ » * I'l'irtjf ^ 'rasa g INDEX OF AUTHORS Abderhalden, 56, 174, 215 Abels, 219, 225 Ackerson, 271 Ackroyd, 56 Agulhon, 318 Alcastre, 118 Alencastre, 116 Allbut, 194 Allemann, 274 Allen, 163, 169, 171, 173, 185, 207, 288 Allesandrini, 247 Amand, 43, 313 Anderson, 103, 218, 279, 284 Andrews, 202, 220, 277, 293 Anrep, 127 Appleton, 241 Armstrong, 186 Arnold, 262 Aulde, 247 A very, 317 Babcock, 274 Babes, 242 Bacharach, 271, 291. Stefanson, 87, 99, 218 Stephenson, 67, 238 Stepp, 8, 14, 97, 115, 116, 272 Stevenson, 39, 42, 234, 238, 314, 333, 345, 346, 348 Still, 298 Stockholm, 36, 43, 159, 160, 314 Stoeltzner, 193, 194 Strong, 205, 337 Stuessy, 282 Sturtevant, 237 Suarez, 247 Suguira, 82, 98, 115, 117, 125, 131, 151, 161, 208, 309, 329, 340, 341, 351 Sullivan, 79, 80, 118, 124, 132, 245, 254, 256, 330, 337, 339 Sundwall, 245 Supplee, 274, 277 Sure, 50, 74, 92, 267 Suzuki, 123, 130, 131, 132, 337 Swalingam, 245 Sweet, 181 Swoboda, 37, 82, 182, 185, 314, 330, 331 Sydenstricker, 249, 256 Takahata Chuo, 210 Takaki, 202, 203, 214 Talbot, 223 Telfer, 177 Terunchi, 132 Terwchi, 115 Theiler, 31 Theze, 214 Thjotta, 160, 317 Thomas, 51, 53, 258, 264 Thompson, 245, 249, 256, 260 Tobler, 220 Torane, 193 Totani, 56, 238 Towels, 14, 152, 182 Tozer, 99, 163, 194, 197 Tschirch, 187 Ugesk,53 Uhlmann, 182, 184 Underbill, 253, 256, 257 Unger, 83, 86, 101, 104, 109, 132, 133, 134, 194, 195, 198, 222, 226, 260, 274, 276, 277, 290, 345, 346, 348, 351, 352 INDEX OF AUTHORS 363 Van Alstyne, 181 Van der Wielen, 343 Van Leent, 214 Van Leeuwen, 216 Van Slyke, 263 Veeder, 115, 116, 117, 118, 124, 127, 130, 131, 132, 150, 151, 155, 180, 183, 205, 207, 213, 214, 245, 248, 249, 250, 252, 256, 336, 337, 340, 343 Verzar, 216 Vezar, 173, 183 Vielle, 143 Viljoen, 31 Vinson, 201 Virchow, 191 Viswalingam, 259 Voegtlin, 14, 18, 49, 78, 79, 80, 96, 116, 117, 118, 119, 124, 126, 128, 130, 132, 138, 150, 152, 156, 158, 182, 186, 207, 208, 246, 247, 256, 313, 327, 330, 335, 336, 337, 338, 339, 344 Vogt, 193 Volpio, 247 Von Groer, 163, 194, 236 Von Schonborn, 211 Vorderman, 214 Wakeman, 114, 115, 119, 120, 130, 157, 262, 264, 333, 336 Walshe, 211 Waring, 252 Wason, 234 Watson, 74, 195, 199 Webster, 122, 130, 337, 343 Weill, 84, 95, 97, 155, 205, 208, 348, 349 Weiser, 214 Wellman, 205, 339 Wells, 25, 56, 223 Wheeler, 30, 56, 60, 249, 253, 256 Whipple, 36, 96, 118, 120, 314 White, 128 Wilbur, 103, 279, 284 Wildiers, 43, 313 Wilkins, 174 Willaman, 76, 315 Willcock, 6 Willcox, 86, 344, 345, 352, 353 Willets, 252 Williams, 35, 37, 38, 39, 41, 95, 96, 116, 118, 119, 120, 121, 124, 127, 128, 129, 130, 131, 150, 151, 154, 158, 159, 182, 205, 209, 210, 213, 314, 331, 332, 333, 334, 339, 340, 341, 342, 344 Wilson, 258 Wiltshire, 84, 86, 88, 110, 344, 348 Winfield, 286, 288 Winters, 56 Withers, 32 Woll, 273 Wood, 245, 256, 288 Wright, 223 Wydooghe, 201, 209 Wyon, 318 Yarborough, 247 Yates, 56 Zilva, 40, 68, 70, 91, 118, 128, 129, 132, 134, 136, 143, 151, 166, 170, 221, 223, 298, 324, 328, 340, 342, 350, 352, 353 Zuckmayer, 274 Zunz, 309 INDEX OF SUBJECTS Abdominal walls, effect of lack of vitamins on, 173 Absorption, selective, separation of B and C by, 132 Absorption of B, 117, 118 Accessory food substances, 3 Acetic acid extract of yeast, 119 Acetic acid solution of B, fractionation by alcohol, 115, 116 Acetone, solubility of A in, 111 Acetone, solubility of B in, 116, 117, 153 Acid character of B, 130 Acid, extraction of A from oils by, 112 Acid hydrolysis, effect on rice polish- ings, 118, 119 Acid, stability of B towards, 118, 154 Acid, thermostability of C in presence of, 102 (footnote), 134, 135 Acioiity of diet, effect on growth, 48 Acidosis a factor in rickets, 193, 194 Acidosis a result of lack of B, 172 Acidosis, relation of vitamin deficiency to, 310 Acne rosacea, effect of yeast on, 311 Acne vulgaris, effect of yeast on, 311 Activated fuller's earth, 141, 154 Activated fuller's earth, growth-pro- moting and antineuritic power com- pared, 154 Adenine, antineuritic properties of, 127, 182 Adrenaline, effect of lack of B on pro- duction of, 171 Adrenaline, effect of lack of C on pro- duction of, 177 Adrenalin, production in polyneuritis, 207 Adrenaline, relation to oedema, 170 Adrenals, effect of lack of vitamins on, > 171, 172, 173, 177, 181, 228 (footnote) Adrenals, enlargement of in poly- neuritic, 170, 207 Advitants, 4 Aeration, effect on A in butter-fat, 90, 91 Aeration, effect on A in oils, 90 Aeration of milk during pasteurization, effect on nutritive properties, 285 Aeration, stability of C toward, 100, 103, 104 Aerobic and anaerobic yeasts, vitamin requirements of, 36 Agar an ingredient of experimental diets, 8, 14, 22 Age, variation of nutritive value of vegetables with, 101 Age, variation of vitamin require- ments with, 175 Aging of milk, deleterious effect of, 284, 295 Albumin, bacterial growth-stimulant in, 160 Albumin in heated milk, precipitation of, 281 Albumoses, 126 Alcohol as solvent for A in plant tis- sues, 136 Alcohol, fractionation of acetic acid solution of B by, 115, 116 Alcohol, methyl, solubility of B in, 116 Alcohol, solubility of B in, 115, 116, 117, 153 Aleurone layer of cereal grains, B in, 78 Alfalfa as source of A ,72, 73, 136 Alfalfa, dried, as source of A, 137 Alfalfa, content of B in, 81 Alfalfa, extraction of A from by ether, 111, 112 Alfalfa flour, 52 Alfalfa, thermostability of A in, 92 Algae, synthesis of A by, 77 Alkali, stability of A toward, 90 Alkali, stability of B toward, 96, 119, 120, 154 Alkali, stability of C toward, 133, 134 Alkali, use in isolation of B, 120, 124 Alimentary products rich in B, pre- paration of, 142 Allantoin, 122 Allantoine, antineuritic properties of, 127, 182 Almond, content of A in, 74 Aluminum silicate (Lloyd's reagent) as absorbent of vitamin B, 118 Amanita muscaria, relation of vitamins to growth of, 315 865 366 SUBJECT INDEX Amenorrhea, 174 Amino-acids, xi, 2, 54 Amino acids a limiting factor in growth, 54 Amino acids, importance in nutrition, 267, 268 Amino acids in the leaf, 52 Amino acids in tubers, 54 Amino acids of barley proteins, 55 Amino acids of maize protein, 55 Amino acids of milk proteins, 266 Amino acids of oat protein, 55 Amino acids of rice proteins, 55 Amino acids, relative importance of, 257, 258, 259 Amino acids, stimulating effect on yeast growth, 42 Anaemia, deficiency of vitamins a factor in, 168, 169, 173, 174 Anaerobic yeasts, vitamin requirements of, 36, 187 Animal as compared with vegetable protein, biological value of, 258 Animal fats, antirachitic value of, 197, 198 Animal fats, stability towards alkali of A in, 113 Animal foods, antiscorbutic value of, 232 Animal husbandry, food value of various proteins in, 265 Animal products, antiscorbutic value of, 86 Animal products, content of B in, 82 Animal tissues, dried, content of A in, 91, 92 Animals susceptible to beriberi, 207, 208 Antineuritic and growth-promoting fac- tors, comparison of thermostability of, 154 and ff Antineuritic as distinct from growth- promoting factor, 150 and ff Antineuritic factor as nerve stimulant, 182, 183 Antineuritic foods, 215 Antineuritic properties of adenine, 127 Antmeuritic properties of allantoin, 127 Antineuritic properties of betaine, 127 Antineuritic properties of choline-like bases from rice, 127 Antineuritic properties of cinchonine, 128 Antineuritic properties of hydroxy- nicotinic acid, 128 Antineuritic properties of isomeric hydroxy-pyridines, 128, 129 Antineuritic properties of nicotinic acid, 127 Antineuritic properties of pyrimidines, 127 Antineuritic properties of pyrimidine derivatives, 127, 128 Antineuritic properties of purine-like bases from rice, 127 Antineuritic properties of quinine, 128 Antmeuritic properties of tethelin, 128 Antineuritic properties of trihydroxy pyridines, 128 Antineuritic requirement, effect of carbo- hydrate on, 179, 180 Antineuritic substances, preparation of crystalline, 121 and ff Antineuritic value of certain food- stuffs, table of comparative, 82 Antineuritic vitamins, two, 213 Antirachitic factor, 168, 170, 194, (footnote), 196 and ff Antiscorbutic foods for infants, 298 Antiscorbutic requirements of different species, 166 Antiscorbutic value as affected by pre- servation of foods, 99 Antiscorbutic value of foodstuff en- hanced by presence of A, 99, 100 Antiscorbutic value of milk, 277 Antiscorbutic vitamin, quantitative de- termination of, 33 Apples, content of vitamin B in, 82, 171 (footnote) Appetite a factor in nutrition experi- ments, 7 Appetite and growth, relation between, 175, 176 Appetite, effect of A on, 167 Appetite, effect of B on, 175, 176 Appetite-promoting factor, 177 Appetite, relation of growth to, 10 Appetite, relation of vitamins to, 309 Argenine, 259 Arthritis deformans, effect of yeast on, 311 Aspergillus niger, relation of vitamins to growth of, 315 Assimilation, effect of lack of B on, 171, 172 Atoxyl, 242 (footnote) Asthenia, lack of vitamins, a cause of, 173 Atrophic disorders, lack of vitamins, a cause of, 309 Atrophy of myenteron, relation of vitamin deficiency to, 311 Atropme, 183 Atropine, inhibition of glandular se- cretion by, 184 SUBJECT INDEX 367 Auerbach's plexus, relation of vitamin deficiency to degeneration of, 311 Autoclave, temperature of, 89 Autoclaved milk as constituent of scorbutic diet, 104 Autolyzed yeast, antineuritic value of, 77 Avitaminosis in children, 292 and ff Bacillus coli, 160 Bacillus de Pfeiffer, 317, 318 Bacillus influenza, 160 Bacillus paratyphosus B, 160 Bacillus subtilis, 160 Bacillus typhosus, 160 Bacteria vitamin requirements of, 317, 318 Bacteria, synthesis of B by, 160, 161 Bacterial growth, relation of vitamins to, 160, 161 Bacterial growth-stimulant, 160, 161 Bacterial infection in scurvy, 224, 225 Bacterial infection hi pellagra, 247, 248 Balanced diet, necessity for, 240 Balancing of rations, 32 Banana, content of A in, 74 Banana, content of B in, 82 Banana, content of C in, 83 Banana flour, preparation of, 107 Barley, antineuritic and growth-pro- moting power compared, 152 Barley, antineuritic value of, 215 Barley, a constituent of antiscorbutic ration, 83 Barley protein, amino acids of, 55 Barley protein hi the diet, 51 Barley, thermostability of B in, 95 Barlow's disease, 219, 220 Basal diets deficient in A, 168 Basal diets, faulty character in early work, 46 Basal diets, 44, 57 and ff Basal diets, preparation of, 44 Basal diets, purification of ingredients hi, 57 Basal diets, salt mixtures used in, 59 and ff Basal metabolism, xui Base content of diet, limits of, 48 Basic character of B, 130 Beans, alcohol extraction of B from, 116, 117 Beans as antineuritic, 205 Beans as antiscorbutics, 232 Beans, biological value of protein of, 258 Beans, content of B hi, 77, 205 Beans, cooked, deficiency in B, 116 Beans, cooked, retention of B by, 116 Beans, dried, antiscorbutic value of, 83 Beans, Georgia velvet, content of A hi, 73, 74 (footnote) Bean, Georgia velvet, content of B hi, 74 (footnote) Bean, Georgia velvet, thermostability of A in, 92 Bean, injurious effect on rat, 49 Bean Katjangidjo, thermostability of B in, 94 Beans, effect of alkali on B in, 120 Beans, navy, effect of cooking with sodium bicarbonate on B in, 120 Beans, navy, thermostability of B in, 95, 96, 98 Bean protein, biological value of, 49, 51 Beans, soy, thermostability of B in, 98 Beans, string, content of C in, 85 Beans, string, canned, content of C in, 85 Beans, string, thermostability of C in, 100 Beans, string, variation hi antiscorbutic value of, 84 Beef, content of vitamin B in, 119 Beef, dried, antiscorbutic value of, 109 Beef fat, content of A hi, 67, 71 Beef, heated, beriberi produced by diet of, 208 Beef infusion, bacterial growth-stimulant hi, 160 Beef muscle, antineuritic value of, 82 Beef, thermostability of B in, 97 Beer, antiscorbutic value of, 84 Beet sugar, content of A in, 73, 75 Beet sugar, content of B hi, 82 Beets, general nutritive character of, 53 Beets, content of B in, 81 Beets, content of C hi, 85 Benzene as solvent for A hi plant tis- sues, 136 Benzene, solubility of A hi, 111, 112 Benzene, solubility of B in, 117, 153 Beri-beri, 3, 12, 13, 201 and ff Beriberi, abnormal phosporic acid con- tent of urine hi, 211 Beriberi among Philippine scouts, 205 Beriberi and scurvy, clinical link be- tween, 218, 219, 220 Beriberi, animals susceptible to, 207, 208 Beriberi, areas of infection hi Africa, 209 Beriberi, autolyzed yeast as preventive of, 77 Beriberi, chronic and acute, 208, 209 Beriberi, dietary hypothesis, 214 368 SUBJECT INDEX Beriberi, diets producing, 203 and ff Beriberi "dry", 206, 213 Beriberi, etiology of, 203, 204, 209, 210 Beriberi identical with polyneuritis, 203, 204 Beriberi in breast-fed infants, 202 Beriberi, incidence of, 201, 202 Beriberi, incidence among women, 202 Beriberi, infection theory of, 202, 209, 210 Beriberi-like symptoms in calves, 165 Beriberi, mineral metabolism in, 59 Beriberi, outbreak at Elizabeth, N. Pigeons, vitamin requirements of, 165 Pigment in butter fat, relation of vita- min content and, 67 Pigment, yellow, in peas, 76 Pigments, hypothesis of leuco com- pounds of, 76 Pigments, plant, correlation with vita- min A content, 75 Pilocarpine, 128, 182, 183 Pilocarpine, antineuritic properties of, 128, 182 Pine needles, cure of scurvy by decoction of, 217 Pituitary, effect of lack of B on, 171 Plant pigments, correlation with content of A, 75 Plant structures, relative content of A in, 72 Plant structures, relative content of B in, 80, 81, 82 Plant tissues, complex of A existing in, 111 Plant tissues, content of B in, 80, 81, 82 Plant tissues, dried, as source of A, 136, 137 Plant tissues, extraction of A from, 111, 112, 136 Plants, hormones in, 186 Plexus, Auerbach's, relation of vitamin deficiency to degeneration of, 311 "Polished'1 rice, 212 Polyneuritis, 13, 14 Polyneuritis, cause of paralytic symp- toms in, 172 Polyneuritis, chronic, 208, 209 Polyneuritis, degeneration of sciatic nerve in, 150 Polyneuritis, degeneration of motor cells of cord in, 130, 183 Polyneuritis developed on diets contain- ing excess of vitamins, 184 Polyneuritis gallinarium, 203 Polyneuritis identical with beriberi, 203, 204 Polyneuritis, respiratory quotient in, 216 (footnote) Polyneuritis, symptoms in birds, 207, 208 Polyneuritis, symptoms in cats and dogs, 208 Polyneuritis, time of onset in birds, 205 Potassium hydroxide, alcoholic, effect on extract of A, 112, 113 Potassium metabisulphite as preserva- tive for citrus fruit juices, 108 (foot- note) Potato, biological value of, 5?, 53 Potato, content of vitamin B in, 81, 82, 96, 151 Potato, dried, commercial, content of B, 96 Potato, mineral content of, 52, 53 Potato peel, content of B in, 81 Potato supplemented by seeds, nutritive value of, 53 Potato, thermostability of B in, 96 Potatoes, antineuritic value of, 82, 151 Potatoes, antiscorbutic value of, 85, 102, 103, 135, 230, 298 Potatoes as antiscorbutic for infants, 298 Potatoes, content of A, 73, 75 Potatoes, cooked, antiscorbutic value of, 85, 102, 103 Potatoes, effect of acid on stability of C in, 135 Potatoes, effect of storing on antiscor- butic value of, 105 Potatoes, sweet, content of A in, 75 Potatoes, sweet, content of B in, 82 Potatoes, sweet, thermostability of A in, 92 Prairie dog, antiscorbutic requirement of, 166, 220 Preservation of foods, effect on vitamin content, 99, 307 Preservatives for C in citrus fruit juices, 103, 108 (footnote) Preserved food, commercial uselessness of data concerning, 89 Properties, chemical, of B, 130, 131 Properties of C, 132 384 SUBJECT INDEX Protein a factor in pellagra, 257 and ff Protein-free milk, 9, 10, 11, 14, 60, 61, 62, 161, 266, 267 Protein-free milk as source of B, 269 Protein-free milk, effect of heat on, 98, 280 Protein-free milk, nitrogen content of, 60, 61, 62, 267, 268 Protein-free milk, preparation of, 60, 61, 62 Protein-free milk, sulphur content of, 268 Protein intake, influence on growth, 47 Protein in the diet, relation between vitamins and, 173, 179, 180 Protein metabolism in scurvy, 218 Protein, numerical expression for growth- promoting value of, 55 Protein, requirement in diet, x Proteins, ix, x, xi, 126 Proteins, biological value of, xi, 54, 257, 258, 259, 264, 265, 266, 267 Proteins, digestion of, x, xi Proteins in nutrition, x, xi Proteins, isolated, bacterial growth- stimulants in, 160 Proteins, maximum efficiency of, 55 Proteins, milk, 262 and ff Proteins of cereal grains, relative values of, 55 Proteins, purified, nutritive value of, 6, 7, 8, 11, 12 Proteins, relative value hi animal hus- bandry, 265 Protein utilization in pellagra, 246 Proteoses, 262 Prunes, content of B in, 82 Prunes, content of C in, 83 Pruritis, effect of yeast on, 311 Pseudo-betaine, 128 Psoriasis, effect of yeast on, 311 Pulses in antineuritic diet, 204 Pulses, thermostability of B in, 96 Purified protein as supplement to maize kernel, 49 Purine bases from rice, antineuritic properties of, 127 Purine bases, synthesis of in organism, 187 Purines, 126 Purines in the diet, 303 Putrefaction, abnormal intestinal, in beriberi, 173 Pyrimidine bases, synthesis of in organ- ism, 187 Pyrimidines, 122, 127 Pyrimidines, antineuritic properties of, 127, 128, 182 Pyrimidines, hydroxy, antineuritic pro- perties of, 127, 128 Quantitative determination of anti- scorbutic vitamin, 33 Quantitative separation of B and C, 132 Quinine, antineuritic properties of, 127 Quinolinic acid, 128 Rabbits, feeding experiments with, 83, 234, 258 (footnote) Rabbits, susceptibility to xerophthalmia of, 234 Rachitic diets, Mellanby's, 196, 197, 198 Radium emanation, effect on B, 98 Radium, similarity between effects of avitaminosis and, 183 Raspberry juice, thermostability of C in, 103 Rat, antiscorbutic requirements of, 166, 167 Rat feeding, methods, 22, 24 Rats, effect of deficiency of A on, 168, 169 Rats, experimental methods used with, 21 and ff Rats, feeding experiments with, 3, 6, 7, 8, 9, 11, 12, 14, 15, 18, 19, 23, 24, 25, 27, 47, 48, 49, 50, 51, 53, 54, 55, 58, 64, 65, 72, 77, 80, 91, 93, 95, 98, 101, 113, 115, 117, 119, 120, 137, 142, 153, 158, 159, 160, 163, 166, 168, 169, 171 (footnote), 174, 175, 177, 179, 180, 210, 211, 236, 237, 238, 239 Rats, life cycle of, 19 Rats, polyneuritis in, 207 Rats, synthesis of C by, 166, 167, 221 Rats, value for experimental purposes, 19 Rats, vitamin requirements of, 165 Reconstructed milk, 297 (See also En- riched milk) Reduction, effect on A, 94 Refining of oils, effect on vitamin con- tent, 71, 113 Rennin, 263 Renovation of butter, effect on vitamin content of, 74 Reproduction, inadequacy of oat kernel for, 49 Reproduction, influence of mineral con- tent on diet of, 48 Reproduction, influence of potato diet on, 53 Reproduction on diets deficient in A, 168 SUBJECT INDEX 385 Reproduction on carotinoid-free diet, 115 Reproduction on dried milk diet, 270 Requirements of rats varying with age, vitamin, 175 Resistance, lowering of on vitamin-de- ficient diet, 172, 173, 237 Respiratory quotient, effect of B on, 187 Respiratory quotient in polyneuritis, 216 (footnote) Rheumatic joints caused by lack of C, 179 Rhizopus nigricans, relation of vitamins to growth of, 315 Ribs, effect of lack of A on structure of, 99, 169, 170 Rice, biological value of protein of, 258 Rice bran, content of B in, 78 Rice, change in chemical composition due to polishing, 212, 213 Rice embryo, analysis of, 213 (footnote) Rice embryo, separation of B from, 213 (footnote) Rice germ, antineuritic value of, 82 Rice grain, antineuritic and growth- promoting power compared, 154 Rice grain, structure of, 212 Rice, "paddy," 212 Rice, "polished," 78, 212 Rice, polished, a factor in beriberi, 204 and ff Rice, polished, nutritive deficiencies of, 15, 48, 213, 258 Rice, polished, starvation on diet of, 184 Rice polishings, antineuritic value of, 215 Rice polishings, effect of acid hydrolysis on, 118, 119 Rice polishings, effect of sodium hydrox- ide on B in, 119 Rice polishings, extract of antineuritic, 205 Rice polishings, extraction of B by alcohol from, 116 Rice polishings, isolation of B from, 121, 122, 125 Rice protein, amino acids of, 55 Rice starch in basal diets, 57 Rice, thermostability of B in, 95 Rice toxin, 15, 210, 211 Rice, unhusked, antineuritic value of, 150 Rice, unmilled, thermostability of B in, 94, 159 Rickets, 168, 170 Rickets, acidosis a factor in, 193, 194 Rickets, beneficial effects of exercise in, 196, 198 Rickets, calcium deficiency a factor in, 193, 195, 197, 199 Rickets, conditions predisposing to, 198, 199, 200 Rickets, deficient internal secretion, a factor in, 193 Rickets, domestication theory of, 195, 199, 200 Rickets, effect of phosphates and lime salts on, 64, 65 Rickets, etiology of, 193, 194, 195, 196, 199, 200 Rickets, fat deficiency a factor in, 194, 196 (footnote), 199 Rickets, geographic^ distribution of, 192 Rickets, heredity and, 193 Rickets, infection theory of, 193 Rickets, influence of phosphorus de- ficiency on, 65 Rickets, relation to breast-feeding, 193 Rickets, several types of, 1G9 Rickets, similar condition produced by phosphorus deficiency, 65 Rickets, social and economic factors in, 195 Rickets, symptoms of, 190 and ff Rickets, treatment by Vitaphos, 148 Rickets, vitamin A as a factor in, 194 (footnote) 196 (footnote), 198, 199 Rind oil as preservative for orange and lemon juice, 103, 108 (footnote) Rolled oats in the diet, 51, 52 Roots and tubers, variation in content of A, 75 Roots, colored, content of A in, 75 Roots, colorless, content of A in, 75 Roots, content of A in, 73 Roots, content of C in, 85 Roots, thermostability of A in, 92 Roughage, 22, 23, 103 Rutabaga, content of B in, 82 Rye, antineuritic value of, 215 Rye protein in the diet, 51, 52 Rye protein, nutritive value of, 55 Saccharomycetis as test for B, 35 Salivary glands, stimulation by vitamins, 184 Salt content of human and cow's milk compared, 268 Salted meat, antineuritic value of, 97 Salt mixtures, 59 and ff Salts, mineral, ix, x Sanctorius, 1 Sanitation a predominating factor in pellagra, 248, 249 386 SUBJECT INDEX Saponification, effect on extract of A, 112 Saponification of oils, effect on A, 112, 113 Saponified butter-fat, extraction of A from, 113 Scalded milk, antiscorbutic value of, 105 Sciatic nerve, degeneration in poly- neuritis, 150 Sclerotinia cinerea, relation of vitamins to development of, 315 Scorbutic lesions, relation of A to, 228 (footnote) Scurvy and beriberi, clinical link be- tween, 218, 219, 220 Scurvy, bacterial origin of, 224, 225 Scurvy, chronic, poisoning a factor in, 223 Scurvy, constipation a factor in, 226, 227 Scurvy due to overcooking of vegetable food, a factor in, 306 Scurvy, etiology of, 223 and ff Scurvy grass, 232 Scurvy, guinea-pig, symptoms of, 221, 222, 223 Scurvy in children on diet for tuber- culosis, 232 Scurvy, infantile, symptoms of, 219, 220 Scurvy, latent, in children, 219, 220 Scurvy, relation between calcium meta- bolism and, 228 Scurvy, secondary factors in infantile, 285 Scurvy, susceptibility of different species to, 220, 221 Scurvy, symptoms of in adults, 217, 218, 219 Scurvy, treatment in 18th century, 229, 230 Scutellum of corn, B in, 78 Seal liver, antiscorbutic value of, 230 Seasonal variability of experimental animals, 31 Seasonal variation hi vitamin-content of milk, 276, 277 Secretin, 185, 186 Seed and leaf mixtures, biological value of, 52 Seed and tuber mixtures, biological value of, 53 Seed, distribution of B within, 78, 79 Seed proteins, biological value of, 50, 51, 52, 53 Seeds, content of A in, 73, 74, 75 Seeds, content of B in, 77 and ff Seeds, dry, content of A in, 77 Seeds, dry, content of C in, 83 Seeds, germinating, antiscorbutic value of, 83, 84 Seeds, inorganic salts in, 52 Seeds, thermostability of B in, 94, 95, 96 Selection of breeding stock, 28, 29 Separation of antineuritic and anti- scorbutic factors, 132 Separation of antineuritic and growth- promoting factors, 153, 154, 159, 160 Separation of B from rice germ, method of Sawamura, 213 (footnote) Septicaemia, relation between lack of vitamins and susceptibility to, 172 Seroglobulin, 264 Sexual organs, effect of lack of vitamins on, 174 (See also Testicles and Ovary) Silica poisoning a cause of pellagra, 247 Silver skin, 204, 212 Size of seeds and content of A, relation between, 75 Skin, atrophic disorders due to lack of vitamins, 309 Social and economic factors in causation of rickets, 195 Soda biscuits, nutritive properties as compared with bread, 120 Soda, effect on A in oils, 90, 112 Soda, effect on B in navy beans, 96 Sodium bicarbonate, effect on B in cabbage, 120 Sodium bicarbonate, effect on B in navy beans, 120 Sodium hydroxide, effect on B in yeast, 120 Sodium hydroxide, effect on C, 133 Sodium hydroxide, effect on B, 119 Solubility of A, 111 and ff Solubility of B, 115 and ff Soy bean, content of B in, 77, 81 Soy beans, thermostability of B in, 98 Soy bean, wheat flour as supplement to, 77 Spermatogenesis, effect of lack of vita- mins on, 174 Spinach, content of vitamin A in, 72, 73, 136, 137 Spinach, content of B in, 81 Spinach, content of C in, 85 Spinal cord, content of B in, 14, 152 Spinal cord, occurrence and function of vitamin in, 182 Spinal cord, condition of motor cells in polyneuritis, 183 Spinal cord, growth-promoting value of, 14 Spleen, effect of lack of A on, 169 SUBJECT INDEX 387 Spleen, effect of lack of B on, 171, 173 Spleen, storage of vitamins in, 164 Spray process for drying of milk, 287, 291 Sprouted seeds, antiscorbutic value of, 83, 84, 232 Spruce beer, antiscorbutic value of, 84 Squash, thermostability of A in, 92 Stabilizer of vitamins, 129 Standardization of methods of vitamin research, 44 Standardization of vitamin dosage, 131 Starch as supplement to milk, 270, 271 Starch in basal diets, 57 Starch, relation between vitamins and, 173 Starvation on rice diet, 184 Stasis, intestinal, relation of vitamin de- ficiency to, 172, 311 Stasis, venous, relation to oedema of, 172 Steam, destruction of A in palm oil by, 92 Sterility, lack of vitamins a factor in, 174 Sterilization of foods without loss of antiscorbutic value, 103, 104 Sterilization of milk, 278, 279 Sterilized cereals, feeding experiments with fowls on, 208 Sterilized diet, effect on human beings of, 203, 204 Sterilized foods, content of B in, 98 Stimulants of gastric secretion, 6, 7 Stomach, effect of lack of B on, 171 Stomach, effect of lack of vitamins on, 171, 173 Storage, effect on antiscorbutic value of cabbage, 105, 106 Storage, effect on antiscorbutic value of carrots, 105 Storage, effect on antiscorbutic value of dandelion leaves, 105 Storage, effect on antiscorbutic value of foods, 105 Storage, effect on antiscorbutic value of potatoes, 105 Storage influence of on vitamin content of butter, 74 Storage of vitamins in animal body, 58, 164, 167, 168 Streptococci, growth-stimulant for, 160 String beans, variation in antiscorbutic value of, 84 Structure of vitamin A, 112 Structure of vitamin B, 128 (footnote), 129 Subcutaneous administration of vita- mins, 184 Sugar an ingredient of experimental diets, 6, 8, 10, 14 Sugar beet, content of A in, 73 Sugar cane products a factor in pellagra, 247 Sugar in blood, predisposition to beri- beri caused by excess of, 202 Sulphur a constituent of B, 132 Sulphur in lactalbumin, 263 Sulphur in protein-free milk, 268 Sulphuric acid, inactivation of B by, 118 Summary of physiological function of vitamins, 188 Sunlight a factor in onset of pellagra, 247 Sunlight, remedial effect in rickets, 195 Susceptibility of scorbutic animals to infection, 219 Susceptibility to infection, effect of lack of vitamins on, 172, 173 Susto, 149 Sweat glands, stimulation by vitamins, 184 Swedish turnip, content of C in, 85, 232 Swedish turnip juice, thermostability of C in, 101 Sweetwort, antiscorbutic value of, 84 Swine, feeding experiments with, 25, 47, 48, 70, 194 (footnote), 221, 265 Swine, nutritive requirements compared with those of rats, 20 Swine, polyneuritis in, 207 Swine, scurvy in, 221 Symptoms of beriberi, 206, 207 Symptoms of deficiency of A, 167 and ff Symptoms of deficiency of B, 170 and ff Symptoms of deficiency of C, 177, 178 Symptoms of guinea-pig scurvy, 221, 222, 223 Symptoms of pellagra, 243 and ff Symptoms of polyneuritis in birds, 207 Symptoms of polyneuritis in cats, 208 Symptoms of polyneuritis in dogs, 208 Symptoms of rickets, 190 and ff Symptoms of scurvy in adults, 217, 218, 219 Synthesis of vitamins, 77, 164, 166, 167, 316 Synthesis of B by bacteria, 160, 161 Synthesis of B by yeast, 43, 314, 315 Synthesis of C by chickens, 221 Synthesis of C by rats, 166, 221 Synthetic diets, 2, 6 and ff Syphilis, relation of rickets to, 193 388 SUBJECT INDEX Tablets, vitamin, 149 Tadpoles, vitamin requirement of, 163 Technique of vitamin tests, 25, 33 Teeth, effect of vitamins on calcifica- tion of, 177, 178 Temperature conditions, regulation of in feeding experiments, 22, 23 Temperature, influence on destruction of B in cabbage, 99, 100 Temperature measurements, errors in, 89 Temperature, relation between rate of destructive of C and, 185 Testes, degeneration on vitamin-free diet, 162 (footnote), 169, 174 Testicles, effect of lack of B on, 171, 173, 174 Testicles, storage of vitamins in, 164 Tests for B, color, 131 Test for C, 135 Tethelin, antineuritic properties of, 128, 182 Tetrahydroxy pyridine, 128 Theory of vitamin action, 129, 130 Thermostability of A, 90, 91 Thermostability of antineuritic and growth-promoting factor compared, 154 and fif Thermostability of B, 94 and ff Thermostability of B in presence of alkalis, 119, 120 Thermostability of C, 133 Thermostability of C in absence of oxidizing agents, 133 Thermostability of C in milk, 284, 285 Thermostability of C in orange juice, 133 Thermostability of vitamin C in presence of acids, 134, 135 Thermostability of C in presence of alkalis, 134 Thymin, 123, 127 Thymus, content of B in, 82 Thymus, effect of lack of B on, 171, 173 Thymus, concentration of B from, 138, 139 Thymus, storage of vitamins in, 164 Thymus, vitamin content of, 182 Thyroid, desiccated, antineuritic pro- perties of, 128 Thyroid, effect of lack of B on, 171, 173 Thyroid, effect of lack of C on, 177 Thyroid, concentration of B from, 139 Thyroxin, antineuritic properties of 128, 182 Time curve of destruction of C in tomato juice, 102 Tikitiki extract, 235 Timothy, content of A in, 72, 73, 136, 137 Timothy, content of B in, 81 Timothy, dried, as source of A, 137 Tissues, effect of lack of A on, 167, 169 Tissues, effect of lack of B on, 171 and ff Tissues, effect of lack of C on, 177 Tissues, muscular, effect of lack of vita- mins on, 172 Tissues of polyneuritic birds as source of antineuritic, 167 Tomato, antiscorbutic value of, 83, 232 Tomato as antiscorbutic for infants, 298 Tomato, content of B in, 81 Tomato, cooked, antiscorbutic value of, 101 Tomato, dried, as source of A, 136 Tomatoes, canned, antineuritic value of, 101 Tomatoes, canned, antiscorbutic value of, 101 Tomatoes, canned, vitamin content of, 102 Tomatoes, content of A in, 74 Tomatoes, dried, as source of C, 108 Tomatoes, fresh, dosage for protection against scurvy, 101 Tomatoes, thermostability of B in, 96 Tomatoes, thermostability of C in, 101, 102 Tomato juice, canned, use in infant feed- ing, 102 Tomato juice, dried, antiscorbutic value of, 109 Tomato juice, thermostability of C in- fluenced by hydrogenation concentra- tion, 102 (footnote) Tomato-seed, content of A in, 73 (foot- note) Tooth defects due to lack of vitamins, 178, 292 Tooth defects in scurvy, 217, 218, 222, 223 Tooth defects, relation of vitamins to, 309 Tooth-formation and vitamin supply, relation between 177, 178 Torulin, 122 Toxicity of common foodstuffs, 32 Toxicity of cotton seed, 32 Toxicity of magnesium, 32 Toxicity of peas, 50 Toxicity of rice, 15, 210, 211 Toxicity of wheat embryo, 48 Toxin a factor in pellagra, 258 (footnote) Toxin, beriberi, 210, 211 SUBJECT INDEX 389 Toxins in yeast test for B, 38 Trihydroxy pyridines, antineuritic prop- erties of, 128 Triolein an ingredient of synthetic diets, 8 Tripalmitin an ingredient of synthetic diets, 8 Tristearin an ingredient of synthetic diets, 8 Trophic exchanges, regulation by vita- mins, 162 (footnote) Trumilk, 287 Tryptophane, xi, 54, 55, 258, 259 Tuberculosis a result of vitamm defi- ciency, 310 Tuberculosis, influence of lack of vita- mins on susceptibility to, 172 Tuberculosis, pellagra in patients on diet for, 260 Tuberculosis, scurvy in children on diet for, 232 Tubers, amino acids in, 54 Tubers, and roots, variation in content of A, 75 Tubers and seed mixtures, biological value of, 53 Tubers, biological value of, 52, 53 Tubers, content of A, 73 Tubers, mineral content of, 52, 53 Tumors, relation of vitamins to, 181, 309 (footnote) Tumors, vitamin content of, 182 Turnip, content of B in, 81, 82 Turnip, content of C in, 85, 221, 232 Turnip juice as source of C for infant feeding, 296, 298, 299 Turnip juice, Swedish, thermostability of C in, 103 Turnip, Swedish, thermostability of C in, 101 Turtle soup, antiscorbutic value of, 86 Typhoid bacillus, vitamin content of, 317 Tyrosine as supplement to lactalbumin, 267, 268 Ultraviolet rays, effect on A, 91 Unbalanced diet a factor in pellagra, 257 Unbalanced diets, vitamin requirement on, 257 University cream, 296 Unpalatability of synthetic diets, 7 Uracil, 123, 127 Urea in blood, effect of lack of B on, 174 Urea in milk, 262 Uric acid in milk, 262 Uric acid reagent, 131 Urethritis, effect of yeast on, 311 Urticaria, effect of yeast on, 311 Utilization of nitrogen, effect of lack of vitamins on, 180 Valine, xi, 125 Variability of B in tissues of the same type, 81, 82 Variability of experimental animals, 27, 28, 29, 30, 31 Variation in development of children, cause of, 299 Variation in nutritive value of vegetables with age, 101 Variation in vitamin requirements of individuals, 30, 31, 58 Variation of vitamin requirements with age, 175 Vasoconstriction, 173 Vasodilation, 174 Vasomotor disturbances, lack of vitamins a factor in, 174 Vegetable as compared with animal protein, biological value of, 258 Vegetable fats, antirachitic value of, 197, 198 Vegetable fats and oils, content of A in, 71 Vegetable foods as source of vitamins in the diet, 304, 305 Vegetable oils, 12 Vegetable oils, effect of hydrogenation on vitamin content of, 113 Vegetable oils, processed, investigations of, 114 Vegetables, antiscorbutic value of, 84, 85, 86 Vegetable soup as milk diluent in infant feeding, 296 Vegetables, scurvy developing on a diet containing, 86 Vegetables, variation in nutritive value with age, 101 Velvet bean, Georgia, content of A in, 73, 74 (footnote) Velvet bean, Georgia, content of B in, 74 (footnote) Velvet bean, Georgia, thermostability of A in, 92 Venous stasis, relation to oedema of, 172 Vitamin A in fats, distribution of, 66 and ff Vitamin A in leaf, 52 Vitamin A in infant feeding, sources of, 296 390 SUBJECT INDEX Vitamin A, requirement of in human nutrition, 198 Vitamin A, structure of, 112 Vitamin A, synthesis by plants, 77 Vitamin action, theory of, 129, 130 Vitamin B, color tests for, 131 Vitamin B, discovery of, 15 Vitamin B, distribution within seed, 78, 79 Vitamin B, effect in infant feeding, 296 Vitamin B in foodstuffs, 77 and ff Vitamin B, relative amounts in plant tissues, 80, 81 Vitamin B, symptoms of deficiency of, 170 and ff Vitamin B, variability of in tissues of the same type, 81, 82 Vitamin-chocolate, 148 Vitamin content, correlation with func- tion, 74, 75 Vitamin Z>, 159, 314 Vitamin D, separation from autolyzed yeast, 159, 160 Vitamin deficiency in children, symp- toms of, 292 Vitamin hypothesis of Funk, 13, 16 Vitamin index, 80, 162 (footnote) Vitamin, nomenclature, 3, 4, 13 Vitamin requirements for maintenance and growth, 162, 163 Vitamin requirements of adults, 300 Vitamin requirements of different species 165, 166 Vitamin requirements of pigeons, 165 Vitamin requirements of rats, 165 Vitamin requirements, variation in, 30, 31, 32 Vitamin research, criticism of, 34 Vitamin reserve in infants, 299 Vitamin tests, technique of, 25, 33 Vitamin theory, historical development of, 6 Vitamins, chemical structure of, 129 Vitamins, pharmacological action of, 129, 130 Vitamon, 149 Vitaphos, 147 Vitellin, 264 Walnut, content of A in, 74 War amenorrhea, 174 Water in diet, ix Water, loss from the body, ix Water, solubility of A in, 112 Water, solubility of B in, 115, 153 Water-soluble C, 16 Water-soluble vitamin, 4, 15, 16 Waxes extracted from plant leaves by solvents, 111 Waxes in plant extracts interfering in feeding experiments, 111 Weakness of women, effect of B on, 311 Wet beriberi, 206, 207 Whale oil, thermostability of A in, 90 Whale oil, vitamin content of, 68 Wheat, biological analysis of, 46, 47 Wheat bran, content of B in, 78, 82 Wheat, content of B in, 77, 215 Wheat embryo, antineuritic and growth- promoting power compared, 155 Wheat embryo, nutritive value of, 48 Wheat embryo, protein of, 48 Wheat embryo, thermostability of B in, 95 Wheat embryo, toxicity of, 48 Wheat endosperm, content of B in, 150 Wheat flour, white, deficiency in B, 78 Wheat germ, antineuritic value of, 77, 82, 215 Wheat germ, effect of sodium hydroxide on B in, 119 Wheat germ, extraction of B from, 117 Wheat, highly milled, a factor in etiology of beriberi, 204 Wheat, milk-producing value of, 265 Wheat, milling of, 214 Wheat, nutritive value of, 15 Wheat protein, biological value of, 47, 49, 51, 55 Wheat protein, relation of intake to growth, 48 Wheat, toxicity of, 32, 48 Whey, 263 Whey, effect of heat on, 280 Whey proteins, 262 Whey, thermostability of B in, 97 White flour, deficiency of, 214 White rice, milling of, 212 Whole wheat, toxicity of, 32 Xanthophyll, 112 Xanthophyll in pork liver, 77 Xerophthalmia, 168 Xerophthalmia, etiology of, 237, 238, 239 Xerophthalmia, factors influencing, 240, 241 Xerophthalmia in calves, 165, 167 Xerophthalmia in children, 235, 236 Xerophthalmia in rats, 31, 168, 169, 237, and ff Xerophthalmia, pathology of, 234 SUBJECT INDEX 391 Xerophthalmia, resistance of mature animals to, 240 Xerophthalmia, species susceptible to, 234, 235 Xerophthalmia, symptoms of, 234, 235 Xerophthalmia, treatment for, 235, 236 Xerophthalmia, two forms of, 238 X rays, similarity between effects of avitaminosis and, 183 Yeast, antineuritic value of, 14, 77, 215, 216, 305 Yeast, antineuritic and growth-promot- ing power compared, 152 Yeast, antirachitic value of, 196 Yeast as addition to food, 148, 305 Yeast as cure for Xerophthalmia, 238, 239 Yeast, autolyzed, antineuritic value of, 77 Yeast, autolyzed, bacterial growth- stimulant in, 160 Yeast, autolyzed, effect of drying on vitamin from, 96 Yeast compared with milk as source of B, 269 Yeast compared with protein-free milk as supplement to diet, 266 Yeast, dried, as source of B, 81 Yeast, effect of alkali on B in, 120 Yeast, effect of radium emanation on B in, 98 Yeast, growth-promoting factor in, 152 153 Yeast, isolation of B from, 122, 123, 125, 126, 127 Yeast, pressed, content of B in, 77, 82 Yeast, process for increasing edibility of, 143 Yeast, proliferation of, 313 (footnote) Yeast stimulant as distinct from B, 159, 160 Yeast, stimulant for invertase activity of, 160 (footnote) Yeast, stimulation by vitamins, 314, 315 Yeast test for B, 35 and ff, 120, 151, 159 Yeast test for B, comparison with rat tests, 39, 41, 42 Yeast test for B, Vitamin C a confusing factor in, 39 Yeast, thermostability of B in, 96 Yeast, vitamin requirements of aerobic and anaerobic varieties compared, 187 Zein, 258 Zein, bacterial growth-stimulant in, 160 Zone distribution of pellagra, 248, 249 14 DAY USE RETURN TO DESK FROM WHICH BORROWED BIOLOGY LIBRARY TEL. 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