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



45 



III. EFFECT OF HEATING UPON THE ANTINEURITIC PROPERTIES OF OX LIVER, HEART. AND 



KIDNEY. 



The results of the tests which have been reported in this bulletin 

 are summarized in Table 29. The data indicate that ox liver, 

 heart, and kidney suffered material reduction in their antineuritic 

 properties on cooking, the extent of the damage depending upon 

 the temperature and time of cooking. However, fried and baked 

 ox liver and cooked ox heart and kidney still had very fair anti- 

 neuritic values. 



Table 28. — Summary of antineuritic properties of edible viscera (from the ox, sheep, and 



hog), fed with polished rice. 



Pen 



No. 



Ration. 



: : ;5 

 36 

 37 

 38 

 39 

 40 

 41 

 42 

 43 

 44 



45 

 46 

 47 

 48 

 49 

 50 



51 

 52 

 53 

 54 



55 

 56 

 57 

 58 



67 



71 

 72 



73 

 74 



75 



76 



77 

 78 



79 

 80 



81 

 82 



5 per cent ox liver 



15 per cent ox liver 



30 per cent ox liver 



5 per cent calf liver 



15 per cent calf liver 



30 per cent calf liver 



15 per cent lamb liver 



25 per cent lamb liver 



15 per cent hog liver 



25 per cent hog liver 



15 per cent ox heart 



25 per cent ox heart 



15 per cent hog heart 



25 per cent hog heart 



15 per cent lamb heart . . . 

 25 per cent lamb heart 



15 per cent ox kidney. . . . 

 25 per cent ox kidney 

 15 per cent hog kidney . . . 

 25 per cent hog kidney . . . 



15 per cent ox spleen 



25 per cent ox spleen 



15 per cent hog spleen 



25 per cent hog spleen 



15 per cent ox brains 



25 per cent ox brains 



15 per cent lamb brains. . 

 25 per cent lamb brains. . 



15 per cent ox lungs 



25 per cent ox lungs 



15 per cent lamb lungs. . 

 25 per cent lamb lungs . . 



15 per cent calf pancreas. 

 25 per cent calf pancreas. 

 15 per cent hog pancreas. 

 25 per cent hog pancreas. 



15 per cent calf thymus.. 

 25 per cent calf thymus. . 



Test 

 period. 1 



Days. 

 55 

 55 

 105 

 75 

 75 

 75 

 70 

 70 

 70 

 70 



55 

 55 

 55 

 55 

 63 

 63 



63 

 63 

 63 

 63 



57 

 57 

 57 

 57 



55 

 55 

 55 

 55 



15 per cent hog chitterlings 



25 per cent hog chitterlings 



15 per cent tripe 



25 per cent tripe 



15 per cent hog stomach 



25 per cent hog stomach 



15 per cent ox blood 



25 per cent ox blood 



15 per cent ox-blood corpuscles. 

 15 per cent ox-blood serum 



Survival 

 period. 



Days. 

 42 

 44 

 102 

 40 

 56 

 66 

 21 

 62 

 62 

 70 



55 

 55 

 55 

 55 

 63 

 53 



63 

 63 

 63 

 63 



56 

 57 

 55 

 57 



26 

 41 

 29 

 45 



55 



49 



55 



55 



55 



33 



55 



51 



55 



36 



55 



36 



55 



29 



55 



41 



55 



23 



55 



34 ! 



55 



23 



00 



38 



55 



23 



55 



I 7 



55 



28 



55 



25 



55 



17 



55 



31 



55 



10 J 



00 



25 ! 



Change 



in weight. 



Per cent. 



-20.9 

 -9.4 

 +7.6 



-36.3 



-19.9 

 -1.2 



-11.4 

 -3.1 

 +4.0 



+ 12.1 



+ 13.5 

 + 14.3 



+6.9 

 + 12.4 



-0.3 

 +12.2 



-4.0 



+6.3 



+0.03 



+ 8.9 



-13.0 

 -15.6 

 -15.2 

 -20.4 



-9.7 



-6.7 



-12.8 



-2.0 



-11.4 

 -19.2 

 -T2.0 

 -21.3 



-32.3 

 -34.1 

 -23.2 

 -9.6 



-16.4 

 -7.9 



-16.7 

 -12.6 



-19.6 

 -16.9 



-17. S 

 -21. S 



-17.6 

 -35.0 

 -23.6 

 -21.7 



1 The term "test period" indicates the duration of a feeding test which includes a number of pens of pig- 

 eras, and the term is not synonymous with "survival period" which has already been defined. The sur- 

 vival period of a pigeon must be considered in relation to the length of the test period as well as to the change 

 in weight of the bird in order to appraise the antineuritic value of the ration fed. In the earlier work with 

 animal tissues, test periods of different length were employed, but in recent work an eight-week test has 

 been adopted as standard. 



