82 Water-Soluble B 
tion removed 28.4 gm. of material, the last 6 hours’ 11.9 gm. 
The extracts were united and made up to 200 gm. with dextrin. 
The alcohol-soluble material was fed to Lots 999 A, Period 2, 
and 999 B, Period 2; the alcohol-insoluble portion of the beans 
was fed to Lot 972 B, Chart 9, Period 2. 
Chart 10. Lots 933 and 982. 
Lot 933.—Ration: Purified food mixture plus 5 per cent of butter fat, 
plus 10 per cent of cooked navy beans as the sole source of the water- 
soluble B. , 
Lot 982.—Same as Lot 933, but with 5 per cent of cooked beans as the 
source of the dietary factor B. 
200 snl i pal el 
7 
bs e a 
Ya 
4 
f ¢ hap 
7 | fi . 
J 'y / |Pour | 
rf yA Weeks 
These curves obtained with 10 and 5 per cent respectively of 
cooked navy beans point to the great richness of the navy bean 
in ‘the dietary essential water-soluble B. They indicate that 
probably because of a change in the physical properties of the 
beans during cooking, alcohol fails to extract this substance as 
well as it does from raw beans. 
The stability of the dietary factor B when heated with water 
is a matter of great importance in practical dietetics. The sta- 
bility of the factor B to heat makes possible its isolation by 
methods involving a considerable amount of manipulation, 
provided the conditions are kept suitable. 
