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



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Fig. 41. — Dried calf thymus; changes in weights of pigeons fed. 



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 Fig. 42. — Dried hog chitterlings; changes in weights of pigeons fed. 



TESTS WITH TRIPE AND HOG STOMACH. 



Tripe is prepared from the walls of the first and second stomachs of 

 the ox. It is partially cooked during preparation for food purposes. 

 Hog stomachs are commonly used either as containers for certain 

 sausage products or in the preparation of sausage. Both the tripe 

 and the ho^ stomachs used in these tests had been cooked according 

 to the regular commercial practice. The results of the feeding tests 

 with tripe and hog stomach are presented in Table 26. From a glance 

 at this table it is at once apparent that each of the products has a very 

 low antineuritic value. It is of interest to note that of the 16 pigeons 

 that were fed the rations containing tripe and hog stomach, 14 devel- 

 oped polyneuritis by the twenty-ninth day of the test, one on the 

 forty-second day, and one died on the twentieth day without showing 

 positive symptoms of polyneuritis. It may be noted also that the 

 average loss in weight of each of the several pens of pigeons was large, 

 ranging from 16.9 to 21.8 per cent. 



The changes in the weights of the pigeons during the tests are]shown 

 in Figures 43 and 44. 



