60 Miss H. Chick and Miss E. M. Hume. The Effect of 



pigeons for this work, and lastly to our assistant, Mr. A. H. Eobins, for his 

 devoted work in connection with the artificial feeding and care of the 

 experimental birds. 



BIBLIOGEAPHY. 



Cooper (1913), 'Journal of Hygiene,' vol. 12, p. 436. 

 Cooper (1914), ' Joui'nal of Hygiene,' vol. 13, p. 12. 

 Cooper (1914, II), ' Biochemical Journal,' vol. 8, p. 250. 



Edie and Simpson (1911), 'Annals of Ti'op. Med. and H3'giene,' vol. 5, p. 313. 

 Funk (1913), ' Ergebnisse der Physiologic,' L. Asher u. k. Spiro, XIII Jahrg. 

 Funk (1912), ' Journal of State Medicine,' June, 1912. 

 Grijns (1901), ' Geueesk. Tijdschrift v. Ned. Ind.' 



Hamill (1911), ' Report to the Local Government Board on the Nutritive Value of Bread 



made from Different Varieties of Wheat Flour.' 

 Hill (1911), 'British Medical Journal,' May 6. 

 Hill and Flack (1911), ' British Medical Journal,' June 3. 

 Hoist (1907), 'Journal of Hygiene,' vol. 7, p. 619. 

 McCollum and Davis (1915), ' Journ. Biol. Chem.,' vol. 23, p. 181. 

 Schaumann (1910), ' Beihefte 3, Archiv f. Schiff- und Tropenhygiene,' vol. 14. 

 Schaumann (1911), 'Trans. Soc. of Trop. Med. and Hygiene,' vol. 5, p. 59. 

 Wilcox (1916, I), 'Lancet,' March 11. 



Wilcox (1916, II), ' Journal of the Eoyal Army Medical Cor^js,' vol. 27, p. 191. 



The Effect of Exposure to Temperatures at or above 100° C. upon 

 the Substance ( Vitamine) ivhose Deficiency iri a Diet causes 

 Polyneuritis m Birds and Beri-Beri ifi Man. 



By Haeriette Chick and E. Margaret Hume. 



(Communicated by Dr. C. J. Martin, F.K.S. Eeceived January 10, 1917.) 



(From the Lister Institute.) 



The influence of exposure to high temperatures upon the "vitamine," 

 whose deficiency in a diet causes polyneuritis in birds and beri-beri in man, 

 is a subject of great practical importance, chiefly for two reasons. In the 

 first place, it is very necessary to know what degree of destruction, if any, is 

 suffered by the vitamines contained in ordinary foodstuffs during the usual 

 cooking processes, at or about 100° C. In the second place, there is the case 

 of preserved foods, such as tinned meat, vegetables, milk, etc., which are 

 sterilised at temperatures above 100° C. in the process of their manufacture. 



