UTAH ACADEMY, OF SCIENCES 253 
cesses, and has been reported present after undergoing 
fermentation in the silo. 
WATER-SOLUBLE B. 
Function. —I\t will be recalled that the water-soluble 
B vitamine seems to be essential for growth and also 
prevents and cures polyneuritis in pigeons and chickens 
and beri-beri in human beings. These two functions are 
rather distinct and have led certain investigators to feel 
that more than one vitamine is involved. In fact, recent 
experimental evidence indicates that the antineuritic fac- 
tor of unpolished rice may be destroyed without destruc- 
tion of its growth-promoting property. 
Occurrence. —W ater-soluble B is found in general 
much more abundantly in plant sources than in foods of 
animal origin, though milk is a fair source of this factor. 
It is still present in pasteurized, condensed, and evapor- 
ated milks. Neither does the change from summer grass 
to a dry winter ration seem to affect its content in milks, 
probably because it is still present in the ration of 
the cows. 
Lean meat contains relatively little water-soluble B, 
though liver, kidney, heart and brain tissues are satisfac- 
tory sources. Eggs also contain it. It is found in prac- 
tically all natural foods of plant origin. In seeds it is 
found chiefly in the embryo or germ and may be entirely 
absent in highly milled flours, bolted corn meals, polished 
rice, and other prepared foods. In flours it is of little 
use to include the bran and omit the germ. On the con- 
trary the bran might be omitted without danger if the 
germ and endosperm are included. All fruits, nuts, and 
vegetables so far tested are valuable sources of this 
vitamine. Orange, lemon and grape fruit juices are 
especially rich. Dried orange juice is as valuable as the 
fresh. Canned tomatoes are comparatively rich in B. 
Pears and apples contain somewhat less, and those who 
have worn mourning since prohibition became effective 
should find solace in the fact that even grape juice— 
Welch’s brand—may legally, and does contain signifi- 
cant amounts of the water-soluble B vitamine. 
Yeast is by far the richest known source of this vit- 
