68 - .+ Water-Soluble B 
factor B is still in the residue of the cooked beans after extraction 
with ether and then with benzene. 
Lot 994 B.. Period 1.—Ration: Purified food mixture plus 5 per cent o 
butter fat. 
Period 2.—Ration: Same as Period 1 but with 25 per cent of navy beans 
(cooked) extracted with both ether and benzene. 
This experiment shows that in Chart 2, Lot 994 A, Period 2, 
benzene failed to take out the water-soluble B from cooked beans, 
although the substance was still present after the thorough 
cooking. Lot 994 B shows that the residue of beans after extrac- 
tion with ether and then with benzene still contains the unknown 
B. As we pointed out under Chart 1, Lot 953 A, Period 3, the 
substance is soluble in benzene after first being removed by 
alcohol. 
Preparation of Extract and Residue Used with Lots 994 A and 
994 B.—1,161 gm. of cooked navy beans were extracted with 
alcohol-free ether for 18 hours. The residue was’ then extracted 
with benzene in three consecutive 6 hour periods. ‘The first two 
6 hour periods gave 5.36 gm. of extract, the last period gave 
0.904 gm. of extract. The extracts were taken up. in benzene, 
in which they readily redissolved, and then were evaporated on 
dextrin and made up to 77.4 gm. The extract (benzene-soluble 
material) was fed in the ration of Lot 994A, Period 2. The 
residue (benzene-insoluble) was fed in the ration of Lot 994 B, 
Period 2. 
Chart 8. Lots 954 A, 954 B, and 951 A. 
Lot 954 A. Period 1.—Ration: Purified food mixture plus 5 per cent of 
butter fat. 
Period 2.—Ration: Same as Period 1 plus 25 per cent of the residue of 
raw navy beans after extraction with ether and then with acetone. 
Period 3.—Ration: Same as Period 2 but with the bean residue moist- 
ened with distilled water and heated 40 minutes in an autoclave at15 
pounds’ pressure. 
Neither ether nor acetone removes the water-soluble B from 
raw beans (Chart 3, Lot 954 B, Period 2). There was no growth 
in Period 2 of Lot 954 A in which ether- and acetone-extracted 
raw beans were added to the diet, but this we attribute to failure 
of food consumption because in Period 3, after cooking the bean 
residue, which made it more palatable, rapid growth took place. 
