4 CONTENTS 



PART II 

 CHEMISTRY, PHYSIOLOGY AND PHARMACOLOGY OP THE VITAMINES 



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Chapter I. The antiberiberi vitamine Vitamine B 163 



Chemical investigation of rice polishings '. 167 



Chemical investigation of yeast 177 



Other sources of supply 192 



Synthetic experiments 193 



Stability of the antiberiberi vitamine against heat and chemical and 



physical agents 194 



Demonstration and estimation of antiberiberi vitamine 195 



The possible identity of vitamine B with the substance stimulating 



the growth of animals and of yeast 203 



Specificity of antiberiberi vitamine 205 



Physiology and pharmacology of antiberiberi vitamine 207 



The influence of the dietary composition on the vitamine requirement . 210 



Chapter II. The antirachitic vitainine Vitamine A 218 



Chemistry of cod liver oil 218 



Chemistry of vitamine A in butter and other sources 220 



Nature of vitamine A 222 



Demonstration of vitamine A 225 



Chapter III. Relationship of the antiberiberi and antirachitic vitamines 



to lipoids 228 



Chapter IV. The antiscorbutic vitamine Vitamine C 231 



The chemistry and the nature of vitamine C 231 



Chapter V. Vitamine content of various foodstuffs in the natural and 



prepared condition 236 



Influence of heating and cooking on the vitamine content 238 



Vitamine content of the cooking water 241 



Influence of drying 241 



Influence of canning 242 



Influence of ageing and storing 243 



Cereals 244 



Rice 248 



Barley 248 



Oats 249 



Wheat 249 



Maize 250 



Potatoes 255 



Milk , 256 



Demonstration of vitamines in milk 256 



Influence of food on the vitamine content and composition of milk 257 



Vitamine content of milk 258 



Influence of heat on the vitamine content of milk 259 



Influence of drying and evaporation 260 



Nutritive value of milk . 26] 



