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The Vitamin B and G Contents of Certain Yeast Samples^*

(From the Department of Chemistry, Columbia University, New York.)

Quantitative tests for vitamins B (B₁) and G (B₂) in five samples of yeast showed that the concentration of vitamin B varied considerably (at least 10-fold) in the different samples, while the vitamin G (B₂) content of the five samples was relatively uniform. Of the two vitamins the antineuritic vitamin was the limiting factor in three of the samples while vitamin G was the limiting factor in the two samples of brewers' yeast examined.

Manuscript received 4 March 1930.

This article has been cited by other articles:

				H. D. KRUSE and E. V. McCOLLUM REVIEW OF RECENT STUDIES ON THE ANTINEURITIC VITAMIN: ITS CHEMICAL AND PHYSIOLOGIC PROPERTIES, AND THE EFFECTS OF ITS DEPRIVATION ON THE ANIMAL BODY JAMA, June 18, 1932; 98(25): 2201 - 2208. [Abstract] [PDF]