figures for 8 cc. milk in Table VI were calculated from the 

 data given in Table XII. 



TABLE XII. 

 Weights of 10 rats receiving Diet 107 and 8 cc. milk. 



Age in weeks Total 



Rat 4 5 6 7 8 9 10 11 12 gain for 



Weight in grams 8 weeks 



av. for 10 rats 51 65 78 84 84 83 83 86 91 40 



THE EFFECT OF HEAT UPON VITAMIN B IN MILK 

 IN THE DRY AND FLUID STATE. 



Experiments with Reconstructed Skimmed Milk Fed Sepa- 

 rately from the Rest of the Diet. The skimmed milk powder 

 used in this work was heated both dry and in the natural fluid 

 state, in the manner described earlier in this paper. The liquid 

 milk was heated for six hours at 100 C. in a boiling water bath 

 and the dry milk for 6, 24 and 48 hours at 100 C. in a constant 

 temperature oven. In the experiments summarized in Table 

 XIII each rat received 8 cc. of the reconstructed milk per day in 

 addition to the basal ration 107, 8 cc., as has been previously 

 shown, being the dose which would be most likely to reveal 

 any modification in the B content of the milk. When the milk 

 was heated dry it was mixed with water (1 gm. milk in 10 cc. 

 water) before feeding. The advantage of this method of 

 feeding is that each animal receives exactly the same amount 

 of the vitamin-containing food whereas in the experiments in 

 which the milk is mixed with the rest of the food, the amount 

 of vitamin the rat gets depends upon how much food it eats. 



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