VITAMINE CONTENT OF FOODSTUFFS 245 



ing its conservability. This is even more applicable to corn, so rich 

 in fat. Winton, Burnet and Bornmann (673) state that corn may 

 be stored much better if the germ has been removed. The second 

 reason why it is difficult to introduce whole grain in practice, is that 

 many investigators are of the opinion that bread baked with the 

 chaff in uneconomic. The assimilation of this bread is supposed to 

 be not only poor, but it occasions losses in other foodstuffs simulta- 

 neously consumed. Still, the investigators are not agreed upon this 

 point. While Hindhede (674), Rohmann (675), Eijkman (676), 

 Hulshoff Pol (677), Butcher (678) and Stoklasa (679) believe that 

 whole wheat bread is very well utilized; we also encounter views, 

 such as those of Pugliese (680), van Leersum and Munk (681) and 

 Rubner (682) who asserted that such breadstuffs are poorly utilized 

 and in fact provoke losses, as has been noted above. 



Since the time of Liebig (683), we have known that milling of 

 grain decreases its nutritive value; Liebig said: "No single food- 

 stuff loses its value so readily as whole grain through the modern 

 process of milling. The whiter the flour the less nutritive value it 

 possesses." In 1871, Magendie (684) knew that pigeons die when fed 

 on fine wheat flour, while on rye, they do very well. Dogs on wheat 

 flour die after 40 days, while on coarse "soldiers' bread" they continue 

 to live. Oseki (685) investigated the value of various kinds of bread 

 on mice. He found rye and army bread suitable, while wheat bread 

 and barley flour were unsuitable. Weill and Mouriquand (686) 

 chose to add extract of bran, instead of the bran itself, in baking 

 bread, whereupon the addition of the occasionally objectionable 

 cellulose was obviated. Sherman, Rouse, Allen and Woods (687) 

 believed in the greater nutritive value of the whole wheat kernel as 

 compared with white bread, judging from their rat experiments. 



Our knowledge as to the localization of the vitamines in grain 

 kernels has undergone some modification in recent years. While 

 the first workers in this field stated that the protective substances 

 are found in the "silver skin" (a thin membrane surrounding the 

 rice kernel), Fraser and Stanton thought the protective substances 

 were to be found in the aleurone layer. Later, McCollum and Davis 

 (688) showed that vitamine B is found chiefly in the germ. Chick 

 and Hume (689) found this vitamine in rice, wheat and corn, partially 

 also in the pericarp. Voegtlin, Lake and Myers (690) believed that 

 they could show by animal experiments that vitamine B of wheat 



