638 



PANTOTHENIC ACID 



A factor affecting the pantothenic acid content of meat, which may be- 

 come more important in the future, is the loss found in the drip from de- 

 frosting frozen meat. Pearson et al. report a 33 % loss of pantothenic acid in 

 this manner.21 



7. Effect of Stage of Lactation 



The pantothenic acid content of colostrum milk is significantly lower 

 than in milk obtained at a later stage of lactation, as determined in studies 

 with milk of the cow,^"' -^^ human,^^^ ewe,^^" and sow.^^"^ This is rather a 

 surprising fact, since colostrum milk is known to be richer than normal 

 milk in most nutrients. 



C. DISTRIBUTION OF COENZYME A 



Only a few values for the distribution of coenzyme A in natural materials 

 are available at this time and are given in Table XIX. Coenzyme A is pres- 

 ent in large amounts in certain dried microorganisms and is in relatively 

 high amounts in animal tissues. 



TABLE XI 



Pantothenic Acid Content of Foodstuffs^^-^"" 

 (Fresh basis unless otherwise noted) 



Pantothenic Method of assay, 

 Food acid, 7/g. if given Reference and year 



Almonds 



Apples 



Apricots, canned 



Artichoke 



Asparagus, green, canned 



21° p. B. Pearson and A. L. Darnell, /. Nutrition 31, 51 (1946). 



^i!- M. N. Coryell, M. E. Harris, S. Miller, H. H. Williams, and I. G. Macy, Am. J. 

 Diseases Children 70, 150 (1945). 



^"^ V. E. Davis, A. A. Heidebrecht, R. W. Mac Vicar, O. B. Ross, and C. K. Whitehair, 

 \J. Nutrition 44, 17 (1951). 



" N. G. Guerrant, M. G. Vavich, and O. B. Fardig, Ind. Eng. Chem. Anal. Ed. 17 

 710 (1945). 



" A. L. Neal and F. M. Strong, Ind. Eng. Chem. Anal. Ed. 15, 654 (1943). 



2*T. H. Jukes, J. Nutrition 21, 193 (1941). 



2^ H. A. Waisman and C. A. Elvehjem, Vitamin Content of Meat. Burgess, Min- 

 neapolis, 1941. 



" J. B. Neilands and F. M. Strong, Arch. Biochem. 19, 287 (1948). 



27 M. Ives and F. M. Strong, Arch. Biochem. 9, 251 (1946). 



28 V. H. Cheldelin and R. J. Williams, Univ. Texas Publ. 4237, 105 (1942). 



29 M. Ives, M. Zepplin, S. R. Ames, F. M. Strong, and C. A. Elvehjem, J. Am. Diet. 

 Assoc. 21, 357 (1945). 



*" W. H. Peterson, J. T. Skinner, and F. M. Strong, Elements of Food Biochemistry, 



p. 272. Prentice-Hall, New York, 1943. 

 SO" A. J. Ihde, and H. A. Schuette, /. Nutrition 22, 527 (1941). 



