A certain vitamine especially concerned with growth and development, the fat soluble B, is found in the green leaf along with lime and iron, all of which are deficient in seeds.
Experience has shown that under ordinary conditions such vegetables are well tolerated by the mother and from their content of vitamine it is evident that they are suppliers of these factors.
In the present chapter is outlined the development of vitamine testing together with a discussion of some of the deficiencies and the problems for the future that these deficiencies suggest.
The effect of cooking on the water-soluble vitamine in carrots and navy beans.
Relation of vitamineand iodine to the size and development of the tadpole.
Steenbock was the first to call attention to the association of the A vitamine with yellow pigment in plant and animal sources.
They advance the idea that preliminary treatment with alcohol is a process which will materially assist in breaking the attachment of the vitamine and render its removal with the fat solvent effective.
As soon as its presence was admitted and its properties roughly determined the way was opened to development of the antiscorbutic vitamine hypothesis and that has now proceeded as rapidly as in the other fields.
In comparing the value of different chemical fractions it probably gives a fair enough basis for evaluating their relative power but it is not entirely satisfactory as a quantitive measure of vitamine content.
Cooking temperatures have little effect on this vitamine and hence little attention need be paid to cooking temperatures as far as this vitamine is concerned.
Other experimenters have reached similar results and some have gone so far as to maintain that the stimulation is not due to vitamine "B" at all.
She also suggested that her method might be made the basis of a test for vitamine content.
One vitamine which is found in animal fats and the leaves of plants and is soluble in, and associated with fats, is, for that reason, called fat soluble vitamine.
If the bean is sprouted, a large amount of this fat-soluble vitamine is produced by the plant itself.
As to the vitamine content, abundant quantities of water soluble vitamine have been found in the peanut and the coconut.
Kellogg's direction give promise to increase this list of vitamine containing nuts to include at least many of our common nuts.
Along with our vegetable oils in general, coconut oil and peanut oil contain insufficient quantities of the fat soluble vitamine to maintain growth in young animals.
The third, the so-called antiscorbutic vitamine because of its action as preventative and cure for scurvy, is found in certain fruits and vegetables.
Another called the water soluble vitamine is widely distributed in cereal seeds, vegetables, and legumes.
But when foods containing it are heated above boiling temperature, as in commercial canning and cooking in the pressure cooker, the vitamine is believed to be partially or completely destroyed.
Hence leafy vegetables not only abound in the growth-promoting vitamine but in certain essential minerals.
Since there is no question about the vitamine content of uncooked vegetables, the use of salads containing lettuce and raw vegetables such as cabbage and carrots should find favor.
It is thought the water-soluble B vitamine present in foods is destroyed by cooking them in water to which baking soda or any alkali is added.
Since vitamines are so essential in food, the effect of cooking and drying upon the vitamine content of a food needs to be considered.
State the kind of vitamine present in each material.
Careful analysis of the situation has shown that a fat-soluble vitamine is present which can in the laboratory be separated from the fat.
It has also proven that certain diseases owe their development to deficiencies in the vitamine supply to the body.
Mellanby of England believes the "A" vitamine to be a factor in the prevention of rickets.
From the foregoing description of these vitamine factors, it is readily seen why so many dietaries are deficient in these essential substances.
Hess claims that the temperature used for pasteurizing milk for some time, is more destructive to this vitamine than boiling water temperature continued for a few minutes only.
And that the milk of such animals will show a deficiency in the "C" vitamine which will lead to a development of the disease in infants fed upon such milk.
Cod liver oil is known to be rich in "Fat soluble A," but whether the cure of rickets is due to the presence of this vitamine in the oil, or to a possible fourth vitamine, is still undetermined.
For breast-fed babies it is necessary to adjust the diet of the mother to include more of the vitamine bearing foods, since milk contains vitamines only in proportion to the amount eaten in food.
In beans and peas the "B" vitamine is distributed throughout the entire seed, but in the cereal grains it is found chiefly in the embryo.
All investigators agree that the "A" vitamine is an essential factor in the growth of young tissue, and the repair of mature tissues.
The second vitamine discovered in milk and believed to be identical with the Funk vitamine is more widely distributed than the "A" vitamine.
These may be of two types (namely, a vegetative factor and a reproductive factor) or two different manifestations of activity of the same vitamine substance.
Yeast itself, after having grown in barley wort, is one of the most important sources of vitamines for animal uses or for purposes of investigations of vitamine activity.
Sucrose is a non-reducing sugar, forms no osazone, and is not directly fermentable by yeast, although most species of yeasts contain an enzyme which will hydrolyze sucrose into its component hexoses, which then readily ferment.
For example, glucose reacts with phenyl hydrazine in acetic acid solution, in two stages.
In all such cases, it is d-glucose which is obtained.
Atropine is an extremely poisonous, white crystalline compound, which is obtained from deadly nightshade and henbane, and used in medicine, in minute doses, as an agent for reducing temperature in acute cases of fevers.
These amino-acids, grouped according to the characteristic groups which they contain, are as follows: A.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "vitamine" in a variety of sentences. We hope that you will now be able to make sentences using this word.
