Journal of Nutrition

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Journal of Nutrition Vol. 28 No. 4 October 1944, pp. 235-239
Copyright © 1944 by American Society for Nutrition
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Thiamine Content of Hen Eggs during Incubation1

Nevin S. Scrimshaw, William P. Thomas, J. Warren McKibben, C. R. Sullivan and K. C. Wells

Department of Vital Economics, School of Medicine and Dentistry, University of Rochester, Rochester, New York

The total amount of thiamine in hen eggs assayed by the macro fermentation method does not change during incubation. This differs somewhat from the conclusion of Westenbrink and Van Leer (’41) that thiamine disappears during incubation. The discrepancy probably lies in the fact that these workers assayed only the yolk and the embryo. Perhaps the thiamine content of the extra embryonic structures and fluids is sufficient to make up the difference reported by these workers.

It was also found that the thiamine content does not change in sterile eggs kept at incubation temperatures for 3 weeks or in eggs kept for this period at room temperatures and at 5°C.

1 Aided by a Research Fellowship from Swift and Company, Chicago, Illinois.

Manuscript received 9 June 1944.




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