QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Allen, D. I. Search for Related Content PubMed Articles by Allen, D. I.

The Assay of Vitamin B₁ in New Zealand Materials by the Thiochrome Method

Departments of Physiology, Medical School, and Home Science, University of Otago, New Zealand

The vitamin B₁ contents of some New Zealand cereal products were estimated; an average whole wheat gave a value of 4.3 µg., and an average white flour, 2.0 µg. per gram. Bread prepared from 80% extraction flour had a vitamin B₁ content almost twice as great as that made from the 70% extraction product. Of the twenty-five breakfast cereals examined, the oat and wheat porridge products proved to be good sources of vitamin B₁. The "ready-to-eat" cereals, during processing, had lost most, or all, of the vitamin contained in the original grain. The advertising claims made in these cases were erroneous and misleading.

The 24-hour vitamin B₁ urinary excretion values of thirtynine normal subjects were determined. From the application of suggested standards relating excretion to intake, their level of vitamin B₁ nutrition has been assessed. The excretions for the home and college subjects ranged from 103–441 µg.; their dietary supply was considered to be adequate. A range of 43–158 µg., average value of only 90 µg., was found for those subjects residing in cheap lodgings. The diet in the majority of these cases did not supply sufficient vitamin B₁ for even minimal needs.