﻿VITAMIN B IN EDIBLE TISSUES OF OX, SHEEP, AND HOG. 



33 



Pen 60 was fed a ration containing 30 per cent of ox liver that had 

 been heated two hours in an autoclave at 124° C. The previously 

 dried liver was spread out in a thin layer in pans and heated in an 

 autoclave under the conditions stated, and then dried in the usual 

 way. The result of the feeding test with this lot of liver indicated 

 that the antineuritic properties of the tissue had been practically 

 destroyed. The four pigeons on this ration developed polyneuritis 

 on the seventeenth, twenty-third, twenty-fourth, and twenty-fifth 

 days, respectively. The average survival period was 22 days, and 

 the average loss in weight was 18 per cent. 



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Fig. 32. — Cooked ox liver; changes in weights of pigeons fed. 



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Fig. 33.— Fried and baked ox liver; changes in weights of pigeons fed. 



Pen 61 was fed a ration which contained 30 per cent of ox liver 

 that had been heated 2 hours at 130° C. in an autoclave. The anti- 

 neuritic properties of this lot of liver were largely destroyed by the 

 method of cooking used. 



Pen 62 was fed a ration containing 25 per cent of ox liver that had 

 been fried in the manner customary in its preparation for the table. 

 The fried liver was ground and dried. This pen of pigeons was fed 

 for a period of 70 days and the average survival period was 59 days. 

 Three pigeons developed polyneuritis on the forty-third, forty-eighth, 

 and sixty-fifth days, respectively, while two birds finished the test in 

 fair condition. By comparing the results obtained from this pen of 



