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The Distribution of Thiamine in the Embryonated Hen Egg

I. The Content of the Whole Embryo¹

One Figure

Department of Obstetrics and Gynecology, School of Medicine and Dentistry, University of Rochester, Rochester, New York

The changing thiamine concentration of the embryo and the remainder of the egg contents has been determined by the macro fermentation method for embryonated eggs of White Leghorn fowls. The total thiamine concentration of the egg contents does not change greatly during incubation. However, by correcting for the loss of weight of the egg during development, a drop of about 20% is found and attributed to the needs of developmental metabolism.

The concentration of thiamine in the embryo gradually increases in an exponential fashion. The concentration in the remainder of the egg rises a little after the 7th day and begins to drop rapidly after the 15th day. The thiamine content of the remains as represented by the spare yolk of the day-old chick was found to have dropped to about 20% of the original concentration in the egg and about 7% of the original concentration in the yolk.

Manuscript received 17 December 1948.