OCCURRENCE IN FOODSTUFFS 



occurs with vitamin C.22 Freezing caused no loss of vitamin B^, and 

 appears to be an excellent way of preserving the vitamin content of 

 vegetables. Storage at temperatures below 0° C. was better than 

 storage at normal temperatures ^o. 23 -pj^g ^^^^ ^f destruction of the 

 vitamin B^ in dehydrated products at elevated temperatures (above 

 37° C.) appeared to be affected by a number of factors, and could not 

 be prevented by storage in vacuum, nitrogen or carbon dioxide or by 

 addition of an antioxidant. ^^ 



References to Section 10 



1. M. A. Boas-Fixsen and M. H. Roscoe, Nutr. Abs., 1937-38, 7, 837 ; 



i939-40» 9. 815. 



2. D. I. Allen, /. Nutrition, 1943, 25, 521. 



3. For the aneurine content of different varieties of wheat, see also 



E. C. Slater and E. J. Rial, /. Proc. Austral. Chem. Inst., 1941, 

 8, 71 ; R. G. Booth, /. Soc. Chem. Ind., 1940, 59, 181 ; for the 

 distribution of aneurine in the wheat grain, see G. F. Somers, 

 M. H. Coolidge and K. C. Hamner, Cereal Chem., 1945, 22, 333 ; 

 J. J. C. Hinton, Biochem. J., 1943, 37, 585 ; L. H. Pulkki and 

 K. Puutula, Biochem. Z., 1941, 308, 122 ; for the distribution in 

 the rice grain, see J. J. C. Hinton, Brit. J. Nutrition, 1948, 2, 237. 



4. M. I. Bailey and A. W. Thomas, /. Nutrition, 1942, 24, 85. 



5. R. Melville, Chem. and Ind., 1947, 304. 



6. C. D. Miller, L. Louis and C. Peterson, Food Res., 1943, 8, 27. 



7. For variations in the aneurine content of potatoes according to 



variety and season, see J. Meiklejohn, Biochem. J., 1943, 37, 340. 



8. For the aneurine content of eggs from different varieties of hens, ' 



see N. S. Scrimshaw, F. B. Hatt and M. W. Scrimshaw, /. 

 Nutrition, 1945, 30, 375 ; for the distribution of aneurine in the 

 embryonated egg, see N. S. Scrimshaw, W. E. Porter and M. W. 

 Scrimshaw, ibid., 1949, 38, 237, 267. 



9. N. Halliday and H. J. Deuel, /. Biol. Chem., 1941, 140, 555. 



10. P. B. Pearson and A. L. Darnell, /. Nutrition, 1946, 31, 51. 



11. For the aneurine content of different animal tissues, see also 



M. Pyke, Biochem. J., 1940, 34, 1341 ; R. C. Miller, J. W. Pence, 

 R. A. Dutcher, P. T. Ziegler and M. A. McCarty, /. Nutrition, 

 1943. 26, 261. 



12. M. H. Haydak and L. S. Palmer,-/. Econ. Entom., 1940, 33, 396. 



13. G. Kitzes, H. A. Schuette and C. A. Elvehjem, /. Nutrition, i943» 



26, 241. 



14. H. Fink and F. Just, Wochsch. Brau., 1941, 68, 17, 79 ; R- H. 



Hopkins, Nature, 1943, 152, 274. 



15. E. C. Barton-Wright, T. Moran and H. S. Sarson, ibid., 273. 



16. J. M. Chaves, Rev. Alimenta, 1944, 8, 173. 



17. A. L. Daniels, Amer. J. Dis. Child., 1941, 62, 127 ; A, D. Holmes, 



C. P. Jones, A. W. Wertz and J. W. Kuzmeski, /. Nutrition, 

 1943. 26, 337. 



45 



