VIII. OCCURRENCE 637 



and tissue pantothenic acid content has been seen in swine'^ and in other 

 animals^^" (see also section on deficiency symptoms). 



It is also interesting that the pantothenic acid, or coenzyme A, content 

 of certain animal tissues is changed as a result of deficiencies of other vita- 

 mins, as shown in studies with chicks,^^' ^^^ rats,^^* and humans^^ (with beri- 

 beri, pellagra, or riboflavin deficiency). 



5. Effect of Storage 



Pantothenic acid is reasonably stable in foods and feedstuffs during long 

 periods of storage, provided that oxidation and high temperatures are 

 avoided. For instance, it has been shown that grains may be stored for 

 periods up to a year in the intact or ground state without appreciable loss 

 of pantothenic acid.^^ Also, it is knowai that the pantothenic acid content of 

 pQj.]^i7o g^j^(j Qj eggs^^ is reduced very little after 12 months' cold storage, or 

 longer. 



6. Effect of Heat and Cooking 



It is well known that heating or cooking of feeds or foods may cause some 

 destruction of pantothenic acid. In usual cooking or baking procedures only 

 relatively small amounts of pantothenic acid are lost.*"- ""• ^^ Normal de- 

 hydration temperatures over very short periods do not cause any loss of 

 pantothenic acid, as shown with studies on dehydrated alfalfa meal.^ High 

 temperatures (100° to 150°) over long periods of time (2 to 6 days), how- 

 ever, do cause considerable loss of pantothenic acid. In fact, this is the 

 method by which pantothenic acid-low diets were obtained in the early 

 studies with this vitamin in chick nutrition. ^''^ -^ 



" B. D. Owen and J. P. Bowland, /. Nutrition 48, 317 (1952). 



14" R. M. Melampy and L. C. Northrop, Arch. Biochem. 30, 180 (1951). 



15 E. M. Popp and J. R. Totter, /. Biol. Chetn. 199, 547 (1952). 



15" R. J. Evans, A. C. Groschke, and H. A. Butts, Arch. Biochem. and Biophijs. 31, 



454 (1951). 

 156 -p Terroine and J. Adrian, Arch. sci. physiol. 4, 435 (1950). 

 18 S. R. Stanberry, E. E. Snell, and T. D. Spies, /. Biol. Chem. 135, 353 (1940). 

 " C. C. Lardinois, C. A. Elvehjem, and E. B. Hart, /. Dairy Sci. 27, 875 (1944). 

 i'« B. D. Westerman, G. E. Vail, J. Kalen, M. Stone, and D. L. Mackintosh, /. Atn. 



Dietet. Assoc. 28, 49 and 331 (1952). 

 i« R. J. Evans, J. A. Davidson, and H. A. Butts, Poultry Sci. 31, 777 (1952). 

 18 F. M. Strong, A. Earle, and B. Zeman, J. Biol. Chem. 140, cxxviii (1941); V. H. 



Cheldelin, A. M. Woods, and R. J. Williams, J. Nutrition 26, 477 (1943); B. S. 



Schweigert, and B. T. Guthneck, /. Nutrition 51, 283 (1953); S. Cover and W. H. 



Smith, Jr., Food Research 17, 148 (1952). 

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(1932); T. H. Jukes, J. Biol. Chem. 117, 11 (1937). 

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A. F. Novak, Food Research 16, 85 (1951). 



