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 
95960........ 49 63 79 86 87 80 78 81 91 42 
B S962. easiness 31 47 63 73 78 77 74 79 83 52 
3596S ssccsees 55 71 81 80 82 84 85 89 96 41 
F 99GB os accicisins 52 67 76 80 77 73 76 82 87 35 
8.5994 ecisinavesdis 58 73 87 93 91 84 84 87 93 35 
90998 a cianvinieis 50 56 68 79 80 83 86 85 87 37 
6 6002........ 56 67 82 89 94 96 93 92 89 33 
3 6040........ 56 70 77 82 78 72 77 79 85 29 
6 6049........ 56 77 88 92 91 97 98 103 104 48 
66055........ 44 63 77 85 85 80 83 84 92 48 
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. ina 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 
ol vitamin the rat gets depends upon how much food it eats. 
18 
