Researches on the Fat-soluble Accessory Factor (Vitamin A). VI: Effect of Heat and Oxygen on the Nutritive Value of Butter

Abstract

A NUMBER of somewhat conflicting statements regarding the influence of heat on the vitamin A are to be found in recent papers. Originally this substance was considered to be comparatively stable to high temperatures, for Osborne and Mendel [1915] had found that butter fat lost little or none of its growthpromoting properties when subjected to the action of live steam for two and one-half hours.