2 



Scientific Proceedings (117). 



toms of the botulinus poisoning and it exhibits strict specificity 

 in its neutralization with the homologous antitoxin. 



Our studies, thus far, were limited to the toxin produced by 

 a single strain of Bacillus botulinus, but the experiments are in 

 progress to determine whether the observation can be extended to 

 toxins produced by other strains of Bacillus botulinus as well as 

 to toxins of other bacteria. 



This work is a part of the investigation of food poisoning, con- 

 ducted under the direction of Dr. M. J. Rosenau, professor of 

 preventive medicine and hygiene, Medical School of Harvard 

 University. The investigations are made under the auspices of 

 the Advisory Committee on the Toxicity of Preserved Foods of 

 the National Research Council, and under a grant of the National 

 Canners' Association. 



2 (1749) 



Some plant sources of vitamins B and C. 



By FRANCISCO O. SANTOS. 



[From the Sheffield Laboratory of Physiological Chemistry, Yale 

 University, New Haven, Conn.] 



Several plant foods were tested for their content of vitamins 

 B and C. Togi (sprouted mongo), okra, and avocado were found 

 to be comparatively high in vitamin B. One half gram of each of 

 them as daily supplement to the standard vitamin B free diet 

 caused the recovery in weight of rats which had been declining 

 because of lack of this accessory food factor. Mongo, sweet 

 potato leaves and duhat (Eugenia jambolana) contain enough 

 vitamin so that one gram of each of them as daily supplement 

 caused the recovery in weight of rats which had been declining 

 due to lack of vitamin B. Artichokes, bilimbi (Averrhoa caram- 

 bola), banana flower bud and bamboo shoots are relatively poor in 

 vitamin B. 



The vitamin B in mongo was increased in germination, a fact 

 contrary to the finding of Grijns that the antiberi-beri vitamin 

 is lessened in amount as germination takes place. 



Mongo is relatively poor in vitamin C. Togi when fresh is 

 relatively rich in vitamin C; but after it is prepared for culinary 

 use, the vitamin C is destroyed. 



