Bread As a Food. Changes in Its Vitamine Content And Nutritive Value With Reference to the Occurrence of Pellagra
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Myei-s and Voegthn have used this method in order to correlate the vitamine content of wheat and corn products as found by animal experimen- tation with that of the quantitative estimation of the P2O5 content of these same products. Without going into detail, it was found that in the case of these cereals the same relation exists between P2O5 and vitamine content as in the case of rice. The following table illustrates this point: Per cent of P205in dry food.
Number of days required for ap- pear...ance of polyneuritis in fowl led exclusively on this food.
Wheat bread made from highly milled flotir Whole wheat -.
Corn grits (highly milled) Corn grits (highly milled) Corn meal (highly milled) Corn meal (old-fashioned rock ground) Corn meal (rock ground) Corn germ Corn, whole 0.114 1.120 0.169 0.210 0.30 0. 659 0.772 2.816 0.760 20-32 days.
No symptoms developed.
2:j-50 days.
30 days." 35 days.
Remained well.
Remained well.
Remained well.
Remained well.
While this method does not yield absolute values of the vitamine content of cereal products, we propose provisionally the following standard for wheat flour, corn meal, and grits Qiominy) : For corn products the minimum PgOg content should not be below 0.50 per cent, that of wheat flour not lower than 1 per cent.
What to read after Bread As a Food. Changes in Its Vitamine Content And Nutritive Value With Reference to the Occurrence of Pellagra?
You can find similar books in the "Read Also" column, or choose other free books by Voegtlin, Carl. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Myei-s and Voegthn have used this method in order to correlate the vitamine content of wheat and corn products as found by animal experimen- tation with that of the quantitative estimation of the P2O5 content of these same products. Without going into detail, it was found that in the case of these cereals the same relation exists between P2O5 and vitamine content as in the case of rice. The following table illustrates this point: Per cent of P205in dry food.
Number of days required for ap- pear...ance of polyneuritis in fowl led exclusively on this food.
Wheat bread made from highly milled flotir Whole wheat -.
Corn grits (highly milled) Corn grits (highly milled) Corn meal (highly milled) Corn meal (old-fashioned rock ground) Corn meal (rock ground) Corn germ Corn, whole 0.114 1.120 0.169 0.210 0.30 0. 659 0.772 2.816 0.760 20-32 days.
No symptoms developed.
2:j-50 days.
30 days." 35 days.
Remained well.
Remained well.
Remained well.
Remained well.
While this method does not yield absolute values of the vitamine content of cereal products, we propose provisionally the following standard for wheat flour, corn meal, and grits Qiominy) : For corn products the minimum PgOg content should not be below 0.50 per cent, that of wheat flour not lower than 1 per cent.
What to read after Bread As a Food. Changes in Its Vitamine Content And Nutritive Value With Reference to the Occurrence of Pellagra?
You can find similar books in the "Read Also" column, or choose other free books by Voegtlin, Carl. [from Old Catalog] to read onlineMoreLess
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