VITAMIN B IN EDIBLE TISSUES OF OX, SHEEP, AND HOG. 41 
PEN 79 PEN BO 
4S. PER CENT THYMUS 25 FER CENT THYMUS 
440 4 
Bele pl metierlan| 
/3BO 
ZICH HORIZONTAL SPICE REPRESENTS /O DAYS 
Fic. 41.—Dried calf thymus; changes in weights of pigeons fed. 
FEN G/ PEN BZ 
BE TET E LATENT FEET AA (CIETY I 
CHIT TERLINGS CAT TERLINGS 
200 27077 HORIZONTAL SPACE REPRESENTS /0 LDS 
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 hog 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. 
