46 BULLETIN 1138, 
U. S.. DEPARTMENT OF AGRICULTURE. 
TABLE 29.—Summary of effects of heating upon antineuritic values of ox ee heart, 
and kidney fed with polished rice. 
Pen | F Test Survival |Change in 
No. ena. period period. | weight. 
Days. Days Per cent. 
59 | 30 per cent ox liver heated 2 hours at 100° C....................... 70 23 S15 
60 | 30 per cent ox liver heated 2 hours at 124° C. in autoclave......... 70 22 —18.0 
61 | 30 per cent ox liver heated 2 hours at 130° C. in autoclave......... 70 3l —32.9 
G25 sZopercempb thle dyOxa live lee re eee eee eee ere oe ee ee 70 59 —11.0 
63 | 25 per cent ox liver baked 30 minutes at 186° C.-....-......-.....- 55 51 —2.3 
645s 15 oper/cent (cookedsOx MCAarye cen sass see seers ate sere ee eee 59 44 | —7.9 
65) | 1osper.cent Cookedyoxskal Gneyem ease tae see eee eee 56 38 | ~—17.5 
66; |, 25(pet, cent cooked! Ox kidney! ei west sua. Bonn nS: Cee aaa 56 56 | —13.0 
CONCLUSIONS. 
1. Meat may be regarded as an important source of vitamin B in 
the diet. Pork in particular—that is, the lean meat—is rich in this 
vitamin, comparing favorably in this respect with liver and kidney, 
organs heretofore recognized as containing an abundance of vitamin 
B. Beef appears to contain a much smaller proportion of the vita- 
min, while mutton occupies an intermediate position. 
2. Several of the internal organs are particularly rich in vitainin B: 
The heart appears to be the richest in this vitamin, but the liver and 
kidney have only slightly lower values. The other organs contain 
smaller quantities of the vitamin. This class of products is an 
important and economical source of vitamin B. 
