OCCURRENCE IN FOODSTUFFS 



Tea contained about 0-9 mg. of riboflavine per 100 g. and the 

 whole of this passed into the infusion as ordinarily prepared. 2® Mate 

 leaves contained a similar amount. ^^ Beers contained 0-5 to 1-45 /Ltg. 

 of riboflavine per 100 ml. per degree of original gravity, the actual 

 value depending on the type of beer. 2 s A substantial proportion of the 

 riboflavine present in the malt was extracted during the mashing 

 process, and this was augmented during fermentation by the transfer 

 of riboflavine from the yeast, which synthesises it, into the beer. 



Honey, pollen and royal jelly contained 0-026, 17 and 2-8 mg. of 

 riboflavine per 100 g. respectively.^^ 



References to Sectivn 8 



1. M. A. Boas-Fixsen and M. H. Roscoe, Nutr. Absis., 1937-38, 7, 



843 ; i939-40> 9» 820. 



2. R. A. McCance, E. M. Widdowson, T. Moran, W. J. S. Pringle 



and T. F. Macrae, Biochem. J., 1945, 30, 13. 



3. G. Knox, V. G. Heller and J. B. Sieglinger, Food Res., 1944, 9, 89. 



4. R. R. Sealock and A. H. Livermore, /. Nutrition, 1943, 25, 265. 



5. A. M. Copping, Biochem. J., 1943, 37, 12. 



6. G. F. Somers, M. H. Coolidge and K. C. Hamner, Cereal Chem., 



1945, 26, 333. 



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



8. E. Gleim, D. K. Tressler and F. Fenton, Food Res., 1944, 9» 47i- 



9. E. Gleim, M. Albury, J. R. McCartney, K. Visnyei and F. Fenton, 



ibid., 1946, 11, 461 ; F. Fenton, E. Gleim, M. Albury, J. R. 

 McCartney and K. Visnyei, ibid., 468 ; F. Fenton, E. Gleim, 

 A. Amason, J. F. Thompson, M. Albury and M. Phillips, ibid., 



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



11. P. Johnson, L. A. Maynard and J. K. Loosli, /. Dairy Sci., 1941, 



24, 57. 



12. A. D. Holmes, C. P. Jones, A. W. Wertz and J. W. Kuzmeski, 



/. Nutrition, 1943, 26, 337. 



13. L. J. Daniel and L. C. Norris, Food Res., 1944, 9» 3^2. 



14. R. A. Sullivan, E. Bloom and J. Jarmol, /. Nutrition, 1943, 25, 



463- 



15. L. C. Norris and J. C. Bauemfeind, Food Res., 1940, 5, 521 ; 



W. J. Peterson, R. S. Dearslyne, R. E. Comstock and V. Weldon, 

 Ind. Eng. Chem., Anal. Ed., 1945, 17, 370. 



16. R. G. Busnel, Compt. rend., 1942, 214, 189 ; 1943, 216, 85, 162. 



17. R. C. Miller, J. W. Pence, R. A. Dutcher, P. T. Ziegler and M. A. 



McCarty, /. Nutrition, 1943, 26, 261. 



18. E. E. Rice, E. J. Strandine, E. M. Squires and B. Lyddon, Arch. 



Biochem., 1946, 10, 251. 



19. O. Mickelsen, H. A. Waisman and C. A. Elvehjem, /. Nutrition, 



1939, 18, 517- 



20. A. Z. Hodson, ibid., 1940, 20, 377. 



167 



