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The Effect of High Temperature and B-Vitamin Levels of the Diet Upon the Metabolism and Body Composition of Rats¹

Department of Biochemistry, Duke University School of Medicine, Durham, North Carolina

Groups of rats were maintained for 22–25 days at 91°F. on high and low intakes of the B-vitamin-complex. The corresponding control groups were kept at 75°F. and their food intake was restricted to that of the animals at 91°. The analyses of the urine and of the bodies at the end of the experiment showed that: At both levels of vitamin intake the rats at 91° gained more weight, retained more nitrogen, fat and water than the corresponding controls. The concentration of water was lower and that of fat was higher in the animals at 91°. The concentration of riboflavin, pantothenic acid and thiamine was highest in the bodies of the group on the high vitamin intake kept at 91° and was lowest in the low vitamin group kept at 91°. In the two groups at 75°, the level of intake had no effect upon the concentration of ribolfavin and pantothenic acid in the tissues, while the thiamine concentration varied with the intake. The nicotinic acid of the tissues remained uninfluenced either by level of intake or temperature.

² The authors wish to thank Isabella King for her helpful technical assistance.

Manuscript received 7 June 1943.