/l/ Nutrient lost expressed as percentage of quantity of nutrient present before cooking. /2/ Stable 

 in an inert atmosphere; loses biological activity if heated in presence of oxygen for 5.5 hours, /j/ 

 Destroyed by ultraviolet light (UV). /h/ Decon^joses in light; decomposition accelerated by oxygen, 

 metal ions. /5/ 50^ loss if heated in 20^ HCl to 120° C for 6 hours; kO-SOf, loss if heated in 1 N KOH 

 to 120° C for 17 hours. /6/ Stable to air, O2, and UV. /7/ Stable when autoclaved in 3 N HCl for 2 

 hours. /8/ A generic term including cyanocobalamin (vitamin Bip) and its hydrogenat ion product, 

 (known variously as Bi2a °r Bl2b) which has approximately the same biological activity. /9/ Stable 

 for 2 hours at room ten^ierature in 0.1 N acid or alkali Eind in boiling water at pH 7 for 2 hours. 

 /lO/ Calciferol, /ll/ Stable in dry propylene glycol more than three years when stored in amber bot- 

 tles. /12/ Some loss in alkaline feeds, e.g., lime. /15/ Activity lost in mixed feeds, also under 

 prolonged irradiation in presence of oxygen. /l4/ In absence of oxygen, stable to heat up to 200° C, 

 and not affected by HpSOj^ and HCl at 100° C. /15/ Tocopherols stable to visible light but readily 

 destroyed by UV. /16/ Deep fat frying and baking result in appreciable destruction. /l7/ Folic acid 

 is not a chemical entity, but a generic term for pteroylglutamlc acid (folacin), vitamin M, vitamin 

 Be, factor U,L. casei factor, Norite elute factor. /18/ No destruction at pH 6.8 and 100°C for 50 

 minutes; 70-100^ loss on autoclaving in pH range k-12. /l9/ Aeration at pH 10 causes partial inacti- 

 vation. /20/ Rapidly inactivated by light. /2l/ Stable to refluxing with lOf, HCl for 6 hours, to 

 8Llkali and to a variety of chemical agents. /22/ Sensitive to alkali. /23/ Nicotinamide; nicotinic 

 acid. The nicotinamide is partially hydrolyzed by alkali and acid, but the product, nicotinic acid, 

 having the same vitamin activity as nicotinamide retains its biological activity. /2k/ Autoclaving 

 with water, acid, or alkali used in extracting nicotinamide from mixture with other food substances. 

 725/ Maximum stability over pH range 5.5-7.0; rapidly hydrolyzed under more acidic or alkaline con- 

 ditions. /26/ Maximum yields obtained by autoclaving aqueous solutions. /27/ Only 15^ destruction 

 on autoclaving solutions in 6 N HgSOi^. for 60 minutes. '28/ Probably stable to autoclaving with 1 N 

 NaOH, but long treatment with alkali results in destruction. /29/ Includes pyridoxine, pyridoxal, 

 pyrldoxamlne . /30/ Pyridoxine not destroyed by heating with 5 N acid or alkali at 100° C, or auto- 

 claving in acid or alkali; pyridoxal and pyrldoxamlne stable in hot acid, but pyridoxal peurtlally 

 decon^josed by hot alkali. /51/ Oxidized only by such strong agents BlB hot HNO5, HgOg. /52/ Rapidly 

 destroyed by UV in neutral or alkaline solution. /55/ Stable in neutral or acid solutions. /54/ 

 1.2^ decomposed per month at pH 5.O at 27° C. /55/ Destruction rate in presence of light increases 

 as pH and ten^ierature increase. /36/ 5056 of the riboflavine of milk destroyed when exposed to sun- 

 light for 2 hours. 



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