The water-soluble B-vitamins

Abstract

IN a previous paper of this series [1937], dealing with the vitamin B2 complex, we described the separation from autoclaved yeast extract of two heat-stable dietary factors essential for nutrition of the rat in addition to lactoflavin. One of these factors was adsorbed when yeast extract was treated with fuller's earth at pH 1-4 and was afterwards eluted from the fuller's earth with Ba(OH)2; this we have called the yeast fuller's earth eluate factor. The second constituent was present in the filtrate after fuller's earth treatment of the yeast extract; this we have called the yeast fuller's earth filtrate factor.