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The influence of exposure to high temperatures upon the "vitamine,” whose deficiency in a diet causes polyneuritis in birds and beri-beri in man, is a subject of great practical importance, chiefly for two reasons. In the first place, it is very necessary to know what degree of destruction, if any, is suffered by the vitamines contained in ordinary foodstuffs during the usual cooking processes, at or about 100° C. In the second place, there is the case of preserved foods, such as tinned meat, vegetables, milk, etc., which are sterilised at temperatures above 100° C. in the process of their manufacture. The fate of the vitamines during this treatment becomes a vital matter where preserved foods form the staple article of a diet, as may be the case with troops on active service, separated from fresh food supplies. In such circumstances the ration is usually completed with bread or biscuit, and we have made a special investigation of the wheat-grain and its various constituents in order to gauge the value of the bread or biscuit in such a diet. The results of these experiments are given in a separate communication* which contains references to the general literature of beri-beri, and to which the reader is also referred for a detailed description of the methods employed in the present work.

proceedings of the royal society of london. series b, containing papers of a biological character

The effect of exposure to temperatures at or above 100° C. upon the substance (vitamine) whose deficiency in a diet causes polyneuritis in birds and beri-beri in man