X. EFFECTS OF DEFICIENCY 377 



ally no loss of riboflavin during l)asteurization procedures,'-' where li^ht 

 ert'ects are minimal. 



The losses of riboflavin during storage either by quick freezing'*' '^ or in 

 sterilized containers'^''" are relatively small. 



In the absence of liver and yeast, which contain from 2 to -1 mg. of I'ibo- 

 flaviii i)er 100 g., the riboflavin content of the average diet is usually re- 

 lated to the amount of animal j)rotein consumed. Unenrichcd cereal i)rod- 

 ucts are poor sources. Green and yellow vegetables, although relatively 

 high in riboflavin, are not usually eaten in sufficient amounts to supply a 

 major portion of the dail}' requirement. The preparation of experimental 

 diets low in riboflavin has been discussed by Horwitt et al}^ 



Tal)le II contains representative amounts of riboflavin in foodstuffs. 

 This table is adapted from the Leichsenring and Wilson'^ short method of 

 dietary analysis. It is based upon their compilation of data published by 

 Watt and Merrill-" and Bowes and Church.-^ The figures presented are 

 averages, often of a wide range of analytical results, and should be re- 

 garded as working estimates Avhich will vary Avith the geography, season, 

 and method of preparation. 



X. Effects of Deficiency 



A. IX :\IICROORGAXISMS 



E. E. SNELL 



Shorth' after the isolation of riboflavin as a vitamin for animals, Orla- 

 Jensen and coworkers^ showed that the compound also was an essential 

 growth factor for many lactic acid bacteria. This finding was rapidly con- 



1= A. D. Holmes, /. Am. Dietet. Assoc. 20, 226 (1944). 



" B. S. Schweigert, J. M. Mclntyre, and C. A. Elvehjem, /. Nutrition 26, 73 (1943). 



'^ M. S. Rose, /. Am. Med. Assoc. 114, 1356 (1940). 



'5 G. Adams and S. L. Smith, U. S. Depi. Agr. Misc. Publ. 536, (1944). 



'^ J. F. Feaster, J. M. Jackson, D. A. Greenwood, and H. R. Krayl)ell, Ind. Eng. 

 Chem. 38, 87 (1946). 



'" D. S. Moschette, W. F. Hinman, and E. G. Halliday, Ind. Eng. Chcm.39, 994 (1947). 



's M. K. Horwitt, G. Sampson, O. W. Hills, and D. L. Steinberg, /. .4//;. Dietet. As- 

 soc. 25, 591 (1949). 



•9 J. M. Leichsenring and E. D. Wilson, ,/. Am. Dietet. Assoc. 27, 386 (1951). 



2» B. K. Watt and A. L. Merrill, U. S. Dept. Agr. Handb. 8 (1950). 



" A. de P. Bowes and C. F. Church, Food Values of Portions Commonly Used, Oth 



ed. College Offset Press, Philadelphia, 194G. 

 ^ S. Orhi-Jen.sen, N. C. Otte, and A. Snog-Kjaer, Zentr. Baktcriol. Porasitcnk., 

 Abl. 11 9i, 434 (1936). 



