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Nicotinic Acid Potency of Food Materials and Certain Chemical Compounds¹

One Figure

Department of Biochemistry, College of Agriculture, University of Wisconsin, Madison

1. The biological assay for the nicotinic acid content of various food materials has been accomplished by the use of black tongue dogs maintained on the modified Goldberger diet.

2. The nicotinic acid content of meats and meat products ranges from 10 to 110 mg. per 100 gm. of dry tissue.

3. Liver extracts contained from 200 to 450 mg. of nicotinic acid per 100 gm. Yeast ranged from 30 to 100 mg. per 100 gm. dry weight.

4. Quinolinic acid was found to be inactive as a substitute for nicotinic acid when injected. Pyrazine mono- and 2, 3 dicarboxylic acid and thiazole 5 carboxylic acid were either inactive or of very low activity.

Supported in part by a grant from the National Live Stock and Meat Board made through the National Research Council and from the Wisconsin Alumni Research Foundation.

Manuscript received 6 January 1940.