voegtlin: role of vitamines in nutrition 



591 



in the reduction of the vitamine content of corn bread. This 

 concerns the use of baking soda in the preparation of bread. Simul- 

 taneously with the introduction of highly milled corn meal it was 

 found that this product, when mixed with salt and water, did 

 not yield a bread of the same lightness as the old-fashioned meal. 

 Housekeepers, therefore, began to resort to artificial leavening. 

 Baking soda (sodium bicarbonate) became very popular among 



TABLE 3 

 Summary of Experiments 



PER CENT 



P2O0 IN DRY 



FOOD 



Wheat bread, made from highly milled 



flour 



"Patent" wheat flour 



"Whole wheat" flour 



"Graham" flour 



Whole wheat 



Corn grits (highly milled) 



Corn meal (highly milled) 



Corn meal (old fashioned rock ground) 



Corn meal (rock ground) 



Corn germ 



Corn whole 



0.114 

 .20-0.25 

 0.61 

 0.86 

 1.120 

 0.210 

 0.30 

 0.659 

 0.772 

 2.816 

 0.760 



NUMBER OP DAYS REQUIRED 

 FOR APPEARANCE OF POLYNEU- 

 RITIS IN FOWL FED EXCLUSIVELY 

 ON THIS FOOD 



20-32 days 



20-40 days 



Remained well 



Remained well 



No symptoms developed 



30 days 



35 days 



Remained well 



Remained well 



Remained well 



Remained well 



The various methods for the estimation of P2O5 yield different results. The 

 method used in this work was described in Hygienic Laboratory Bulletin No. 

 103, and is considered as being very satisfactory for comparative analyses. 

 Explanation of terms used: (1) "Undermilled cereal products," cereals retaining 

 a large share of the aleurone layers and germ; (2) "highly milled cereal products," 

 products that have been deprived to a great extent of the above mentioned parts 

 of the germ. These terms have been in common usage in the scientific litera- 

 ture and are, therefore, adopted in this paper. 



the housekeepers. This preparation is used very extensively 

 for this purpose in South Carolina, where I had an opportunity 

 of studying its uses in cooking. Bread made by means of baking 

 soda has often a distinctly alkaline taste. In order to prepare 

 bread in this way corn meal is mixed with water or sweet milk, 

 and fat, to which baking soda has been added. The resulting 

 mush is baked in the oven. The high temperature in the oven lib- 



