t

FOLIC ACID CONTENT

\Jv I w wU^j -• • microbiological

assay by standardized methods and compilation

of data from the literature ^

UNITED STATES DEPARTMENT OF AGRICULTURE

Bureau of Human Nutrition and Home Economics

Agriculture Handbook No. 29
^FOLIC ACID CONTENT OF FOODS:

Microbiological assay by standardized methods

and compilation of data from the literature,

// O

EDWARD W. TOEPFER, ELIZABETH GATES ZOOK,

and MARTHA LOUISE ORR

Bureau of Human Nutrition and Home Economics

and

L. R. RICHARDSON

Texas Agricultural Experiment Station

Agriculture Handbook No. 29 ; '

"7 ( United, States. Department.of Agriculture.

September 1951

Thanks are due to Victoria M. Chappell, formerly of the Bureau of Human Nutrition and

Home Economics, for her contributions to the standardization and application of the laboratory procedures. Thanks for assistance in the laboratory work are due to Aune K. Luhtanen,

Patricia White, and Katrine White, formerly of the Bureau of Human Nutrition and Home

Economics; and Hazel Hildebrand, Stella Wilkes, and Barbara Adams, Texas Agricultural

Experiment Station. Appreciation for statistical advice is expressed to J. T. Wakeley,

University of North Carolina. Acknowledgment is made to Esther L. Batchelder, Bernice

K. Watt, and Howard Reynolds, Bureau of Human Nutrition and Home Economics, for their

helpful counsel.

For sale by the Superintendent of Documents, U. S. Gov&mment Printing Office ,/

h -^"Washington, 25, D. C.—Price\b'cents > ' T '

/i
Contents

Page

SUMMARY 1

INTRODUCTION 1

PART I. LABORATORY ANALYSIS OF FOODS 3

Analytical procedures 3

Moisture and fat 3

Folie acid 3

Standardization of growth curves 7

Calculation of confidence limits 8

Reproducibility of assays 11

Recovery of added folie acid 11

Potential enzyme activity of chicken pancreas 11

Completeness of extraction 12

Results of laboratory analysis of foods 13

PART II. COMPILED DATA ON FOLIC ACID CONTENT OF FOODS 32

Explanation of the table of compiled values 33

LITERATURE CITED 112

Tables

1. Composition of media for assay of folic acid 3

2. Example of calculation of confidence limits of assays 8

3. Confidence limits of fohc acid values by L. casei and S. faecalis procedures. _ 10

4. Coefläcient of variation of folic acid values by L. casei and S. faecalis procedures 10

5. Recovery of folic acid added to 1-gm. samples of dried spinach 11

6. Folic acid liberated by varying amounts of cliicken pancreas enzyme from 1-gm.

samples of dried spinach H

7. Effectiveness of different enzymes in releasing folic acid from food samples 12

8. Mean free and total folic acid in 1-gm. samples of dried spinach subjected to

different extracting conditions 13

9. Total and free folic acid in edible portions of foods, determined by microbiological assay with L. casei and S. faecalis 16

10. Compiled data on the folic acid content of foods 34

Figures

1. Standard growth curves for L. casei 6

2. Standard growth curves for S. faecalis 7

3. Calculated confidence limits of L. casei data for standard and sample curves. 9
SUMMARY

Two types of investigation were carried out to

provide information on the folie acid content of

foods: (1) A systematic application of standardized microbiological procedures in the laboratory

analysis of foods; and (2) a compilation of data

and summation of available information from the

literature and other sources.

The laboratory procedures for standardized microbiological methods using Lactobacillus casei and

Streptococcus faecalis for assay of folie acid in

foods are described in detail in this report.

As a measure of the reliability of these assay

methods, exact confidence limits, coefficients of

variation, and recoveries of added folie acid were

determined. The exact confidence limits were 6.5

percent of the mean for L. casei data and 5.6

percent of the mean for S. faecalis data and represent errors to be expected from individual assays.

The coefiicients of variation of the data from repeated assays with standard spinach samples were

10.53 and 8.85 for L. casei and S. faecalis, respectively, and with standard yeast residuals 8.00 and

12.00, respectively; these represent the reproducibiHty of the assay over a series of assay periods.

On the basis of the amount of foüc acid in the

food sample and foHc acid added as a standard

solution, recoveries were 96.9 percent of the total

and 92.9 percent of the added folie acid with

L. casei, and 97.3 percent of the total and 94.8

percent of the added folie acid with S. faecalis.

Studies to improve the extraction of samples

and/or treatment with enzymes showed that the

standardized procedure, extracting at pH 7 and

incubating with chicken pancreas, is the most

satisfactory of the combinations of conditions and

enzymes tested.

Two summary tables on the foKc acid content

of foods are given. One table contains the detailed

results ofthe above laboratory analysis ofmarketpurchased, locally produced, or special food items;

the other, the compiled data from the first table,

literature, and other sources.

INTRODUCTION

Extensive reviews on folie acid and related

compounds are available. These deal with such

various aspects as historical development, isolation, and synthesis (62, 96, 110, 128),' nutritional

significance {64, 69, 72), chnical uses (1, 33, 73,

74, 95, 122, 129), physiology {32, 40, 82), chemistry {2, 70), biochemistry {3, 71, 125), antagonists

for foKc acid (63), analytical methods {37, 51,

108), and problems related to assay {105). Some

reviewers have also noted briefly references to

the Hterature on the folie acid content of foods

and have Usted some of the early data {3, 64, 74,

96, 128),

Folie acid has been shown to be identical or related to a number of such factors as: Factor U,

necessary for the growth of chicks {109)', ^ itamin

Be {56), a factor in liver extract necessary Lr

chick growth and prevention of the development

of anemia; the ^X. casei factor," formerly ^^norite eluate factor" {106), essential for the grovrth

1 Italic numbers in parentheses refer to Literature

Cited, p. 112.

of Lactobacillus casei; the factor necessary for the

growth of Streptococcus lactis R {86) ; and vitamin

M {35) the antianemia factor for monkeys.

Folie acid is known as pteroylglutamic acid on

the basis of its chemical structure, having one

molecule of glutamic acid linked to p-aminobenzoic acid and a pteridine group. Other compounds

contain additional nimibers of glutamic acid radicals linked through gamma peptide bonds {16,

88, 93, 94). Naturally occurring compounds of

one, three, and seven molecules of glutamic acid

are known. The possibility of the existence of

other naturally occurring forms is recognized.

Simpler compounds not containing glutamic acid,

such as pteroic acid and formyl pteroic acid, may

occur naturally. These are not biologically active

and are active microbiologically only for certain

strains of S. faecalis. Microbiological methods of

assay ^nay differentiate among these folie acidrelated compounds, depending in part upon the

conditions of extracting food samples.

The bioassay employing the monkey, rat, or
chick (36, 94) measures the total folie acid. In

addition to growth tests, some work has been done

with various blood-response tests. These methods

are useful in studies of biological function of the

vitamin and in checking the results of other methods of assay of foods, but are limited for extensive

use in routine analysés. The microbiological assay

has advantages in application and in economy,

and has been widely used. Hydrolysis by enzymes

converts the multiple glutamic acid compounds

to the monoglutamic acid compounds {13, 14, 68,

80,116) in which form it is active for both L, casei

and S. faecalis, the organisms used in the microbiological assay for the vitamin.

The Association of Official Agricultural Chemists has adopted as first action (12) a standardized procedure using S. faecalis, based on the results from three collaborative studies on the microbiological assay. Results from these studies

were compared with results from bioassay. Chemical assays have been developed for the determination offolie acid in purified or highly concentrated

materials (48, 57, 79, 119, 121), Although requiring further development and study, chemical

methods have been reported recently for the estimation of folie acid in natural products (5, 8).

Proper evaluation of data on foods compiled

from various sources depends upon the proper interpretation of the assay methods employed. In

an extract of the sample, S. faecalis responds

mainly to the unconjugated form, and L. casei

to both the triglutamic acid compound and the

unconjugated form. Certain enzymes convert conjugated forms of folie acid to the monoglutamic

acid compoimd utilized by both of the microorganisms mentioned. The extent to which the

conjugates may be converted under the conditions of extraction, choice of organism, and the

enzyme system used determine the reported folie

acid content. Naturally occurring enzymes in

some food samples aid the extraction of folie acid

and hydrolysis of conjugates. Heating to destroy

these enzymes and extraction without further

enzyme treatment probably yields an extract in

which ''free" folie acid may be determined. The

pH of the extracting medium could weU determine the amount of monoglutamic and triglutamic acid compounds of foüc acid in such an

extract. Hence the term ''free" folie acid has a

rather vague meaning. Free folie acid content

may be important for conditions of impaired digestion.

Enzyme activity is an important factor in the

determination of total foüc acid. In addition to

controlled conditions of the extractant, such as

pH {14) and temperatures and times of incubation {55), the possible effect of naturally occurring

inhibitors {54, 84) on enzyme activity, should

also be recognized.

Enzymatic treatment of the samples has been

used to obtain extracts containing aU the folie

acid in forms utiKzed by micro-organisms, measurable as the "total" folie acid content. To that

end, takadiastase and papain of earlier methods

of assay have not proved satisfactory. Enzyme

preparations of kidney, liver, and pancreas have

been used more successfully. Hog kidney and

chicken pancreas preparations have had a wider

recent application {83, 91). Chicken pancreas

preparations have been found to have relatively

high activity {30) on conjugates of folie acid and

to be subject to less inhibition by othersubstances

than are hog kidney preparations.

Recognition offoHc acid as a factor required for

growth, reproduction, and prevention of anemia

in animals and for treatment of several types of

anemia in himtian beings, pointed to the need for

information on the foüc acid content offood. Such

information would assist in appraising the nutritive value of diets and in estimating probable

himian requirements. The study reported in this

pubücation was made to sunmiarize present information on foüc acid content of foods and to

extend this information by systematically applying standardized analytical procedures to a large

number of foods.
PART \. LABORATORY ANALYSIS OF FOODS

The laboratory work started with a study of

the microbiological methods to standardize the

procedures and to determine their rehability and

reproducibiüty. Using fruits and vegetables as

they appeared in season on the local retail markets and other foods and related food items obtained on the market or through sources- having

available samples of known history, analyses were

carried out with standardized microbiological procedures with Lactobacillus casei and Streptococcus

faecalis for total foHc acid content and, in most

cases, for the free foUc acid content. Foods common to the southern and southwestern areas ofthe

United States were analyzed at the laboratories

of the Texas Agricultural Experiment Station,

using products purchased on the retail market or

grown locally. These analyses were carried out

following the standardized microbiological procedure for the use of L. casei for total foUc acid

content. Standard reference samples of dried spinach and yeast residuals were exchanged between

laboratories of the Bureau of Human Nutrition

and Home Economics and of Texas to check on

the uniformity of the appUcation of the analytical

procedures.

In all cases, the fresh foods were obtained in

season in quantities large enough to assure a fair

sample of the lots available. The edible portion

was prepared and reduced to at least six representative subsamples of approximately 200 gm.

each. These were used for assay and storage.

Stored foods were sealed in tins and held at

-40° C. at the laboratories of the Bureau and

at -20° C. at the Texas Agricultural Experiment

Station. Dry foods were treated hkewise, except

that 50-gm. portions were taken as representative subsamples.

Analytical Procedures

Moisture and fat

Moisture was determined on weighed 1- to 10-

gram samples of food depending on the expected

moisture and fat content, and dried to constant

weight in a vacuimi oven at 50° C, in aluminum

foil moisture dishes. Fat was extracted from

weighed dried samples under continuous extraction with ethyl ether in a Soxhlet apparatus for

2 Grain Branch of the Production and Marketing Administration and the Bureau of Plant Industry, Soils and

Agricultural Engineering, Agricultural Research Administration, United States Department of Agriculture.

18 hours. After the ether was evaporated the fat

was dried for 2 hours in the vacuum oven and

weighed.

Folie acid

The microbiological assay for foKc acid followed

the procedure used in the 1948-49 Association of

Official Agricultural Chemists collaborative study

{44, 45) with minor modifications.

Assay media.—The composition of the assay

media for the two test organisms used are shown

in table 1. Reagents employed in making media

were as follows:

Acid-hydrolyzed casein.—100 gm. of vitaminfree casein were mixed with 500 ml. of constantboiling HCl (ca. 5 N HCl) and refluxed 8 hours.

The HCl was removed from the mixture by distillation under reduced pressure until a thick sirup

remained. The sirup was dissolved in distilled

water and concentrated again in the same manner. The resulting sirup was redissolved in distilled water, adjusted to pH 3 (indicator paper)

with N NaOH, and sufficient water added to bring

the volume to approximately 600 ml.; 40 gm. of

Darco G-60 were added to the solution, stirred

several hours, and then filtered. The treatment

was repeated for 1 hour if filtrate did not appear

colorless. The pH of filtrate was adjusted to 6.8,

and suflîcient water was added to bring the volume to 1 liter and stored under toluene at 5° C.

Solutions were discarded if yellow after storage.

(1 ml. o 100 mg. of hydrolyzed casein.)

TABLE 1.—Composition of media

for assay offolie acid

Constituent

Acid-hydrolyzed casein

DL tryptophan _

Adenine-guanine-uracil

Xanthine

Asparagine

Vitamin mixture

Tween "80"

Salts solution A

Salts solution B

Dextrose, anhydrous

Sodium acetate • 3H2O

Sodium citrate • 2H2O

K2HPO4

Glutathione

L cysteine hydrochloride _ _

Manganese sulfate

Amount for 1 liter

of double

strength medium

L. casei

100 ml.

20 ml.

50 ml.

50 ml.

60 ml.

100 ml.

20 ml.

10 ml.

10 ml.

40 gm.

64 gm.

5 mg.

500 mg.

20 ml.

S. faecalis

100 ml.

20 ml.

50 ml.

50 ml.

60 ml.

100 ml.

20 ml.

10 ml.

40 gm.

46 gm.

6.2 gm.

5 mg.

500 mg.

20 ml.
Tryptophan solution.—b gm. of DL tryptophan

were dissolved in 15 to 20 ml. of 1 N HCl and

sufficient water was added to make 250 ml. Solutions were stored up to one week under toluene

at 5° C.

(1 ml. olO mg. of L tryptophan.)

Adenine, guanine, uracil solution.—0.2 gm. each

of adenine sulfate, guanine hydrochloride, and

uracil were dissolved with the aid of heat in 10

ml. of 20-percent HCl, and sufficient distilled

water was added to make 1 Uter and stored under

toluene at 5° C.

(1 ml. o200 tJLg. (micrograms) of each.)

Xanthine solution.—0.4 gm. of xanthine was

dissolved in 20 ml. of concentrated NH4OH with

heat. Distilled water was added to make 1 liter

and stored under toluene at 5° C.

(1 ml. o400 (JL g. of xanthine.)

Asparagine solution.—10 gm. of L asparagine

monohydrate were dissolved in water, diluted to

1 Uter and stored under toluene at 5° C.

(1 ml. o 10 mg. of L asparagine monohydrate.)

Acetate buffer, pH 4.5.—18.75 gm. (19.8 ml.)

of glacial acetic acid and 38.65 gm. ofsodiimi acetate (CHaCOONa 3H2O) were dissolved in distilled water, diluted to 500 ml., and stored at

room temperature.

Vitamin-mixture solution.—20 mg. of p-aminobenzoic acid, 80 mg. of pyridoxine hydrochloride,

8 mg. of thiamine hydrochloride, 16 mg. of calcium pantothenate, and 16 mg. of nicotinic acid

were dissolved in approximately 200 ml. of distilled water. Biotin solution to furnish 400 [i g. of

biotin, 20 mg. of riboflavin (dissolved in 200 ml.

of 0.02 molar CH3COOH), and 80 ml. of sodium

acetate buffer, pH 4.5 were added. The volimie

was made to 2 Hters with distüled water and

stored at 5° C. under toluene in a dark glassstoppered bottle.

(1 ml. o 10 [1 g. of p-aminobenzoic acid, 40 (JL g.

of pyridoxine hydrochloride, 4 ^ g. of thiamine

hydrochloride, 8 [i g. of calcium pantothenate, 8

(j. g. of nicotinic acid, 0.2 [L g. of biot\n, and 10 (x g.

of riboflavin.)

''Tween'' solution.—2.5 gm. of 'Tween 80"^

were dissolved in warm water (45° C), diluted

to 500 ml., and stored under toluene at 5° C.

(1 ml. o5 mg. of Tween.)

Salts solution A.—10 gm. of KH2PO4 and 10

gm. of K2HPO4 were dissolved in distuled water,

3 Polyoxyethylene sorbitan monooleate, Atlas Powder

Co., Wilmington, Del.

diluted to 100 ml., and stored under toluene at

room temperature.

(1 ml. o 100 mg. of KH2PO4 and 100 mg. of

K2HPO4.)

Salts solution B. — 20 gm. of MgS04-71120, 1

gm. of NaCl, 1 gm. of FeS04 -THsO, and 750 mg.

of MnS04 H2O were dissolved in distiUed water;

1 ml. of concentrated HCl was added, diluted to

500 ml., and stored under toluene at room temperature.

(1 ml. o 40 mg. of MgS04-7H20, 2 mg. of

NaCl, 2 mg. of FeS04-7H20, and 1.5 mg. of

MnS04 H2O.)

Manganese sulfate solution—5 gm. MnS04 1120

were dissolved in distilled water, diluted to 500

ml., and stored at room temperature.

(1 ml. o 10 mg. of MnS04 • H2O.)

Assembling the media.—All liquids were combined and approximately 200 ml. of distüled water

added. The solid ingredients were dissolved in the

liquid and the pH adjusted to 6.8 with NaOH or

HCl. The manganese sulfate solution was then

added and final volume was brought to 1 uter

with distilled water. The mixture was stored under toluene at 5° C.

Reagents.—Following are the reagents which

were required for the assay procedure.

M/5 phosphate buffer, pH 7.2.-27.23 gm. of

KH2PO4 and 5.60 gm. of NaOH were dissolved

in water and diluted to 1 Uter. Fresh solution was

made each time of assay.

0.9-percent sodium chloride.—9 gm. of NaCl

were dissolved in water and diluted to 1 liter.

10-ml. portions were placed in test tubes, plugged

with absorbent cotton, and autoclaved 15 minutes

at 15 pounds steam pressure.

Bromthymol blue indicator saturated solution.—

1 gm. of bromthymol blue was suspended in 16.5

ml. of N/10 NaOH and the volume brought to

250 ml. with distilled water.

Solubilized liver extract—5 gm. of Bacto liver

were suspended in 100 ml. of distilled water. The

mixture was held at 50° C. for 1 hour and at

80° C. for 5 minutes, filtered, and the filtrate

stored under toluene in a glass-stoppered bottle

at 5° C.

Standard folie acid solution.—The purity of

standard fohc acid used in preparing standard

solutions was determined by ultraviolet absorption of solutions in N/10 NaOH at 365 m[jL using

the Ei^em./value of 199 (9). From the data, the
several lots of foüc acid dried in the vacuum oven

at 100° C. for several hours were 94.0-, 96.8-, 97.8-,

and 100-percent folie acid. To prepare standard

solutions, a weighed quantity of approximately

10 mg. of standard foUc acid was dissolved in and

made up to 1 Hter volume with 0.01 N NaOH

made up in 20-percent alcohol. This stock solution was kept in a dark glass-stoppered bottle at

5° C; the unused portion was discarded after 6

months. A second stock solution containing exactly 250 millimicrograms of fohc acid per ml.

was prepared from the original solution by diluting a calculated volume, taking into account the

concentration of the first solution corrected for

purity of the standard, with 0.01 N NaOH in

20-percent alcohol. This solution was stored under

identical conditions and the unused portion discarded after 2 months. Fresh solutions for each

determination were made from the second stock

in distilled water to contain 10.0, 1.0, and 0.20

millimicrograms of folie acid per ml.

Additional materials.—Additional materials needed for the assays were prepared as follows:

Enzymes.—For the chicken pancreas enzyme

preparation, fresh chicken pancreas was ground

in the Waring blender with acetone, and the suspended material rinsed into a flask with acetone.

The volimie of acetone used amounted to five

times the weight of the fresh pancreas. The mixture was placed in the refrigerator overnight. The

fine material was squeezed through cheesecloth,

filtered, washed with acetone, and air-dried. The

dry material was groimd in a Wiley mill through

a 60-mesh sieve and stored at 0° C.

Test organisms.—The test organisms used for

the assays were a culture of Lactobacillus casei

known to be sensitive to fohc acid and a culture

of Streptococcus faecalis R (ATCC 8043).^ A culture of L. casei (ATCC 7469) did not give regular

growth responses to increments of fohc acid.

Culture media.—Agsjc culture media for maintenance of the cultures were prepared as follows:

For L. casei, 1.5 gm. of Bacto beef extract, 0.5 gm.

of Bacto yeast extract, 2.5 gm. of Bacto peptone, 1.25 gm. of Bacto tryptone, 0.5 gm. of dextrose, 7.5 gm. of agar, and 5 gm. of sodium ace4 L. casei obtained from Laura M. Flynn, Assistant

Professor, Department of Agricultural Chemistry, University of Missouri, and Associate Referee on folie acid

for the Association of Official Agricultural Chemists Collaborative Studies. S. faecalis obtained from the American Type Culture Collection, W^ashington, D. C.

täte 3H2O were made up to 500 ml. of solution

with distilled water; for S. faecalis, 5 gm. of

Bacto tryptone, 5 gm. of Bacto peptonized milk,

6 gm. of agar, and 100 ml. of filtered commercially canned tomato juice were made up to 500

ml. of solution with distilled water. The agar

medium was steamed for about 10 minutes to dissolve the agar, tubed in 10-ml. amounts, plugged

with absorbent cotton, and sterilized at 15 pounds

steam pressure for 15 minutes. Twenty-four hornstabs of L. casei and S. faecalis subcultured from

24-hour broth cultures, incubated at 37° and

30° C, respectively, were stored in the refrigerator as stock cultures. These stock cultures were

prepared every 2 weeks.

Broth culture media tubes were prepared with

5 ml. of the assay medium (table 1 ), 5 ml. of distilled water, plus 1 drop of solubilized liver extract, plugged with absorbent cotton and sterilized at 15 pounds steam pressure for 15 minutes.

Cells were transferred from stock cultures to the

broth medium and incubated 18 hours at 37° and

30° C. for L. casei and S. faecalis, respectively.

Cells for use as the inoculum were grown in broth

media twice on successive days. To prepare the

inoculum the prepared broth media tubes were

centrifuged to throw down the ceUs and the liquid

decanted. The cells were resuspended in 10 ml.

of 0.9-percent sterile salt solution, the tubes were

re-centrifuged, and this washing operation was

repeated. The cells suspended in 10 ml. of 0.9-

percent sterile salt solution for a third time were

used for inoculum.

Food sampling.—For all foods, both fresh and

dry, each weighed portion for total folie acid assay was withdrawn from a separate subsample.

For assay, the entire fresh subsample, unthawed

if frozen, was groimd three times through a food

grinder. The entire dry subsample of food was

ground in a Wiley mill through a 60-mesh sieve,

unless the properties of the material made it more

desirable to use a sieve permitting larger particle

size. The quantity of food used for assay depended both on the estimated folie acid content

and the homogeneity of the sample. In the interest of better sampling, at least 1 gm. of dry

material or 10 gm. of fresh material were taken.

Assay procedure.—Although the laboratory

was not dark, and incandescent lights were permitted, the samples and solutions were not exposed to direct Hght.

A preliminary run was often used to find the

range in which to determine the folie acid content.
30

25 -

^ 20

iij

15

I

O

o

10

5 5

RECTANGULAR

COORDINATES

J_ _L

40

I

LOGARITHMIC

COORDINATES

± _L J L_L

0.5 1.0 1.5 2.0 0.1 0.2 0.4 0.6 1.0

CONCENTRATION OF FOLIC ACID ( MILLIMICROGRAMS )

FIGURE 1.—Standard growth curves for L. casei.

2.0

Three samples of food were weighed, two to be

treated with the enzyme preparation for total

folie acid and one imtreated for the free folie acid.

A blank for the enzyme and a reference sample

were included in every assay or group of assays.

In Bureau of Human Nutrition and Home Economics laboratories a quantity of groimd, dried

spinach was prepared and stored in the refrigerator for use with each assay as a reference sample;

at Texas, yeast residuals was used as the reference

sample.

The weighed sample was transferred to the

blendor containing 40 ml. of M/5 phosphate buffer pH 7.2, approximately 35 ml. of water were

added, and the mixture was blended for 3 minutes.

The suspended material was rinsed quantitatively

into a 500-ml. wide-mouth Erlenmeyer flask using

approximately 100 ml. of water but keeping the

total volume under 200 ml. Several drops of caprylic alcohol were added to prevent foaming,

and the mixture was autoclaved for 15 minutes

at 15 pounds steam pressure. When the mixture

was cool, 20 mg. of chicken pancreas enzyme

preparation, first wet with a drop or so of glycerol

and suspended in 5 ml. of water, were added.

Larger amounts of the enzyme were used for

material high in folie acid content, such as liver

or yeast—100 mg. of enzyme per gram of material, dry weight. The enzyme was omitted at

this point if free foHc acid was being assayed.

After adding a few milliliters of toluene the mixture wa^ incubated for 24 hours at 37° C. After

incubation the flasks and contents were autoclaved briefly, 5 minutes at 15 pounds. After the

mixture was cooled, the volimie was brought to

250 ml. in a volumetric flask, mixed, and filtered

through a dry filter paper. AJiquots of the filtrate

were diluted to the desired concentration such

that for L. casei there would be 0.2 to 0.5 millimicrograms of folie acid per ml., and, for S.

faecalis, 0.5 to 2.0 millimicrograms of folie acid

per ml.

For the L. casei procedure, 13 levels in triplicate were used to establish the growth response

to increasing amoimts of standard folie acid and

5 levels in triplicate for the sample. Culture tubes

with plastic screw tops were used. For the standard curve, 0.0, 0.0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.8,

1.0, 1.0, 2.0, and 3.0 millimicrograms of standard

folie acid were placed in successive test tubes by

pipetting the appropriate standard solutions. Distilled water was added by pipette to bring the

volimie to 5 ml., and 5 ml. of the assay medium

were added by pipette. For the sample, 1 to 5 ml.

of the sample solution of the proper dilution were

added to successive test tubes, the volume brought
to 5 ml. with distilled water, and 5 ml. of the

assay medium were added. If a pipetting machine

was used, the tubes did not need to be agitated

for mixing.

The tubes were autoclaved 10 minutes at 15

poimds steam pressure. When cool, they were

inoculated asepticaUy with 1 drop ofthe inocxilum

in each tube. In the series of tubes for the standard curve, the first tube was not inoculated and

was used as a check on the second tube to show

that little or no growth had occurred. Tubes were

incubated for 72 hours in a water bath regulated

at 37° C. The growth response was determined

by titrating the lactic acid produced with N/10

standard NaOH, using 3 drops of bromthymol

blue indicator solution.

For S. faecalis, the procedure was essentially

the same, except that 12 tubes were used in triplicate for the standard curve. 0.0, 0.0, 0.5, 1.0,

1.5, 2.0, 2.5, 3.0, 4.0, 5.0, 5.0, and 10.0 millimicrograms of standard folie acid were placed in successive test tubes. Incubation of the tubes was

for 72 hours at 30° C, and the titration used 6

drops of bromthymol blue indicator solution.

Standardization of Growth Curves

It was established that the rate of lactic acid

production had become very small at the end of

72 hours of incubation. Plotted on log-log coordinate paper (fig. 1) the L. casei data showed a

linear relationship between the concentrations of

N/10 NaOH and folie acid or sample. Since the

slopes of the standard and sample curves were

found to be very nearly the same, the amount of

folie acid in the samples was easily calculated

from values read near the means of the standard

and sample curves. It has been found to be good

practice to have atleast three points of the sample

curve in the range of 0.2 to 1.0 miUimicrograms

of foHc acid in order to establish the sample curve.

Outside of this range, the results would be considered preliminary and useful only for estimating

correct dilutions to be made for another assay.

Linear relationships for S. faecalis data were

not easily obtained. The data may be plotted

on rectangular coordinate paper to give sigmoid

curves from which the foHc acid content of the

sample may be determined, preferably at points

14

RECTANGULAR

COORDINATES

o

o

100

60

40

§20

O

6

4

I

ci

'1.0

•0.6

0.4

0.2

SEMIL06ARITHMIC

COORDINATES

2 4 6 8 0 2 4 6

CONCENTRATION OF FOLIC ACID (MILLIMICROGRAMS)

FIGURE 2.—Standard growth curves for S. faecalis.

7

8
in the range of 1.0 to 5.0 millimicrograms of folie

acid. The data of S. faecalis were found to be

simüar to that of an autocatalytic monomolecular

reaction (19). From the data of 12 standard curves

it was found that log (Y/(12.6 - Y)) =a +6X was

Unear (fig. 2, p. 7). The value of the constant 12.6

represented the estimated average maximum titration with N/10 NaOH; a and b, the customary

designations of hnear equation constants for the

intercept and slope, respectively. Y represented

the titrations with N 10 NaOH for corresponding

values of X, the concentrations of foHc acid. The

values for Y/(12.6-Y) and the corresponding

logarithms of Y/(12.6-Y) were tabulated to facilitate the plotting and calculating of data. Thus

plotting of Y(12.6 - Y) against Xon semüogarithmic paper gave straight lines.

Since concentration values of the standard folie

acid and of the sample were plotted on arithmetic

scale for the S. faecalis data, the standard and

sample lines were not necessarily parallel as were

the Hnes derived from L. casei data. Coding of

the X values for data from samples analyzed with

S. faecalis was easily done by inspection, using

whole nimibers to multiply or divide. (As shown

in the example on calculations, table 2, the X

values were divided by 2 in order to obtain values

of approximately the same order of magnitude

for the slopes of the curves.) Whether the values

of X were coded or not, this method of obtaining

linearly related data has avoided the errors encoimtered in trying to fit the curved lines to data

plotted on rectangular coordinates. At least three

points of the sample should fall within the range

of 1.0 to 5.0 millimicrograms offoHc acid to establish the sample cui've, ulliüiwlbe ÜHií data were

considered preliminary and used to estimate correct dilutions to be made for another run. The

amount of folie acid in the sample was calculated

from the values read near the means of the standard and sample curves.

Calculation of Confidence Limits

Errors of the microbiological method have been

calculated, Using the method described by Bliss

(15) to determine the limits of the data which

would include the true value for the particular

assay being investigated. Calculations of these

limits required linear relationships, which was one

of the reasons for establishing such a relationship

for the S. faecalis data.

The equation establishing the straight line and

the exact confidence limits as two hyperbolae was

given as:

XL=X+a(Y-Y) b

±t(s/b)C Vi/N+(Y- Y)V(5'-sH')

In order that confidence limits for both the

standard and the sample curves would be accounted for, the following equation was given:

X^=X-X-CHY.-YJA

±t{s/b)C Vi/iV,+l/Ar, + (Y,-YJV(S^-s^i^)

The terms used are:

X = fOÜC acid concentrationsin millimicrograms

for the standard curve; concentration of

the sample in milligrams for the sample

curve. For L. ccLsei data these were logarithms.

TABLE 2.—Example of calculation of confidence limits of assays

L. casei S. faecalis

Terms

Standard Sample Combined Standard Sample Combined

N 26

-0. 3122

.7918

3.457997

1.161560

1.984029

.5738

1.138436

.03104

1.059

1. 0005

14

0. 4815

.9307

.876914

. 455143

. 629540

.7179

.451947

.01632

1.083

1.0005

40 18

2. 3889

.1628

38.277778

1.527819

7. 5424

.1970

1.485853

.05122

1.071

1. 0010

15

4.5

.1766

67.50

4. 064338

16. 5105

.2446

4.038468

.04470

1.079

1.0000

33

X

Y

Sx^ 4.334911

1.616703

2.613569

. 6029

1.575721

.03283

1.051

1. 0035

105. 777778

Sv2 5. 592157

Sxy 24. 0529

b __

.2274

B^ --- --

5. 469629

s

. 06286

t (P=O.SO)

C ---

1.055

1. 0005

XL -0. 3122-0. 4815+0. 2304 + 0. 0190= 2. 3889-4. 5+0. 0607 + 0. 1()21 =

Calculation: anti

At g. folie acid/gm.

limits ±0.

-0. 563

og -0. 5633 =

= 0.2733

0123

3 + 0.0190

0. 2733 4. 5 o 9 mg. samp

2. 4496 miUimi

ßg. folie aeid/gm.

limits+ 0

2. 4496-4

le (eoded) 9 mj

crograms folie

= 0.2722

0113

.5 + 0.1021

T. sample ^

acid
Y = logarithms of the titrations with N/10

NaOH for L. casei data; logarithms of

Y/(12.6 - Y) for S. faecalis data.

Xy y = deviations from X and Y.

b=Sxy/Sy^ for slope.of single regression line.

S2 = (S-y2 _ {Sxyy/Sx^)/N-2 for error variance.

¿ = value of Í from a table of "Student's" distribution (42),

B'^ = {Sxyy/Sx^ measures variation in Y accounted for by slope of regression line.

C^=B'-/{B^—sH'^) correction term for discrepancy between approximate and exact limits

of confidence interval.

N = number of pairs of observations.

Subscripts refer to standard (s), sample or

unknown (u), combined slopes of standard

and sample curves (c).

An example of experimental data and of calculated values applied to the items in the equations is given in table 2 and illustrated in figure 3.

The values of i, arbitrarily chosen at P = 0.3 given

in the tables, were somewhat higher than values

of t for P =0.3174 where the percentage of normally distributed data would have been equivalent to one standard deviation from the mean.

Hence the confidence limits, as calculated, were

approximately one standard deviation from the

mean. In the example, the percentage deviation

from the mean value of L. casei data was 4.50;

and from the mean value of S. faecalis data was

4.15.

The error term expressed in this way showed

only the error to be expected from single assays

and may be considered as a measure of the precision of procedures and techniques employed.

In order to apply these calculations to a number

of different foods, data were chosen from analyses

of identical food samjples assayed by L. casei and

S. faecalis procedures. These sunmiary data are

shown in table 3 representing 55 assays among

26 different foods. In order to make a common

basis for comparison, the limits were expressed in

percent of the mean, which gave approximately

the coefficient of variation. The difference between the mean error terms expressed in this way,

6.5 for the L. casei and 5.6 for the S. faecalis procedures, was not significant.

L4

0.4

0.2

— Regression lines

—-— Li mi

^ STANDARD SAMPLE

± ± ±

-0.8 -0.6 -Ó.4 -0.2 0 0.2 0.4 0.6 0.8 LO

Log X

FIGURE 3.-Calculated confidence limits of L. casei data for standard and sample curves.

9
TABLE S.—Confidence limits offolia acid values by L. casei and ö. taecaüs procedures

S. faecalis

Sample

Beans, green

Beef

Beet greens

Brussels sprouts _ _

Celery

Grapefruit

Hamburg

Honeydew melon.

Kale

Lemon

Lime

Orange

Peach

Pear

Pineapple

Radish

Sausage

Soy flour

Squash

Strawberry

Sweet corn___

Tangerine

Tomato

Turnip

Turnip greens

Veal

L. casei

Mean

M g./gm.

0.255

.0624

.315

.163

.0665

.0256

.0375

.0482

.464

.0454

.0439

.0572

.0199

.0276

.0183

.0419

.0620

3.58

.0932

.0394

.184

.0619

.0909

.0332

.529

.0268

Confidence

limits ±

0.011

.0023

.025

.008

.0059

.0023

.0013

.0034

.040

.0044

.0031

.0044

.0010

.0027

.0020

.0028

.0028

.13

.0057

.0019

.009

.0075

.0036

.0012

.036

.0008

CLXIOO/M

4.3

3.7

7.9

4.9

8.9

9.0

3.5

7.0

8.6

9.7

7.1

7.7

5.0

9.8

10.9

6.7

4.5

3.6

6.1

4.8

4.9

12.1

4.0

3.6

6.8

3.0

Mean

ß g./gm.

0.238

.0679

.505

.162

.0715

.0276

.0506

.0435

.411

.0397

.0390

.0425

.0215

.0319

.0167

.0385

.0451

3.98

.122

.0425

.138

.0480

.0770

.0381

.472

.0396

Confidence

limits ±

0.010

.0040

.018

.015

.0027

.0012

.0027

.0020

.015

.0025

.0034

.0035

.0008

.0010

.0010

.0037

.0020

.18

.005

.0026

.005

.0013

.0071

.0024

.045

.0022

CLX 100/ilf

4.2

5.9

3.6

9.2

3.8

4.3

5.3

4.6

3.6

6.3

8.7

8.2

3.7

3.1

6.0

9.6

4.4

4.5

4.1

6.1

3.6

2.7

9.2

6.3

9.5

5.6

TABLE 4:.—Coefficient of variation offolie acid values by L. casei and S. faecalis procedures

Folie acid content

Sample

Folie acid content

Sample

L. casei S. faecalis L. casei S. faecalis

Sninach

n g./gm.

{ 9.6

10.3

10.0

9.6

9.4

11.0

10.8

10.0

9.4

8.6

12.6

M g./gm.

10.3

10.5

10.5

10.0

10.0

11.1

10.0

10.8

10.0

8.4

10.0

Yeast residuals _

fig.^gm.

f 9.50

8.75

9.50

9.38

7.95

8.40

8.40

7.70

8.90

7.80

M g'/gm.

7.40

7.92

7.40

7.50

9.25

10.02

9.35

10.02

8.84

9.00

I —

Mean 10.12

1.066

.321

10.53

10.14

.694

.209

6.85

Mean 8.63

.690

.218

8.00

8.67

Standard deviation Standard deviation L040

Standard error mean _ _ Standard error mean .329

Coeflîcient of variation _ _ _ Coefficient of variation 12.00

10
TABLE 5.—Recovery of folie acid added to 1-gm. samples of dried spinach

Folie acid

in sample

Added

folie aeid

Number

of

samples

Calculated

total

folie aeid

Found

folie aeid

Recoveries

Organism

Total Added

L. casei

S. faecalis

M g'/gm.

10.31 + 0.40*

12.16 + 0.72

M g./gm.

( 5.00

\ 10.00

i 15.00

Í 5.00

10. 00

i 15.00

5

5

5

4

4

4

M g'/gm.

15.31

20.31

25.31

17.16

22.16

27.16

ß g./gm.

14.82 + 0.22*

19.66 + 0.29

24.55 + 0.35

17.25+1.28

21.06±1. 68

26.20 + 2.64

Percent

96.8

96.8

97.0

100.5

95.0

96.5

Percent

90.2

93.5

94.9

101.8

89.0

93.6

* Standard error of the mean.

Reproducibility of Assays

In addition to variations within replicates made

at one time, additional variation is encountered

when the assay is repeated on portions withdrawn from the same sample at different times.

The net amount of this variation was indicated

by the results of analyses on two standard food

samples used for control. The data from the assays of these standard samples may be considered

a measure of the over-all variability due to differences in sampling, extraction, laboratory techniques, the uncontrolled differences in composition of media, and other factors not easily controlled in this type of assay.

Data given in table 4 show that equivalent

mean values were obtained by both L. casei or

S. faecalis procedures for the foUc acid content

of a standard dried spinach sample and of a yeast

residuals sample. However, the coefficients of variation differed with the test organism used. For

spinach and yeast residuals, the coefficients were,

respectively, 10.53 and 8.00 for the L, casei procedure, and 6.85 and 12.00 for the S. faecalis

procedure.

Recovery of Added Folie Acid

Recoveries of folie acid from samples to which

known amounts were added were determined to

show the reproducibility of the assay procedures.

Standard folie acid was added directly to 1-gm.

dry spinach samples before extraction so that the

recovery figure should be representative of the

effect of the uncontrolled variables for the entire

procedure. The results (table 5) showed very good

recoveries with both organisms but a greater variation with the S. faecalis procedure. The average

recovery in terms of total foUc acid with L. casei

was 96.9 percent, range 96.8-97.0; with S. faecalis,

97.3 percent, range 95.0-100.5. The average recovery in terms of added folie acid was 92.9 percent with L. casei, range 90.2-94.9; with S. faecalis, 94.8 percent, range 89.0-101.8.

Potential Enzyme Activity of Chicken Pancreas

In an experiment to determine the relative potency of the chicken pancreas enzyme, varying

amounts of the enzyme preparation were added

to 1-gm. samples of dried spinach, for the usual

extraction procedure. The extracts were assayed

by both the L. casei and S. faecalis methods. The

results (table 6) showed that 20 mg. ofthe enzyme

preparation were approximately four times the

amount required under the conditions imposed by

the standardized extraction procedure. In terms

of relative potency, 1 mg. of the enzyme preparation was required to liberate 4.7 [L g. of boimd

folie acid in dried spinach. Up to 320 mg. of the

chicken pancreas enzyme preparation have been

used with 1-gm. dried spinach samples without

increasing the amount of folie acid liberated by

5 mg.

TABLE 6.—FOUC acid liberated by varying amounts

of chicken pancreas enzyme from 1-gm. samples

of dried spinach

Folie acid

Enzyme L. casei S. faecalis

Found Liberated Found Liberated

mg. ßg- ßg- fi^A M^.

0 4.10

4.10

0

0

3.75

4.25

0

0.005: .50

0.025 4.10 0 4.50 .75

0. 05 4.10 0 4.75 1.00

0.25 5.55 1.45 5.45 1.70

0.50 6.45 2.35 6.50 2.75

1.0 8.80 4.70 8.45 4.70

5.0 10.50 6.40 10.10 6.35

20.0 10.50 6.40 9.95 6.20

100.0 10.50 6.40 10.25 6.50

11
Completeness of Extraction

Takadiastase, hog kidney, and chicken pancreas enzymes have been used in a study on the

extraction of folie acid from food samples. Papain

had been reported to be of lesser value for the

release of fohc acid from tissues (24). Extraction

studies on selected foods such as milk, eggs, spinach, turnip greens, and whole wheat confirmed

that observation. Takadiastase was a commercial

preparation used at a standard or customary level

of 20 mg. to 1 gm. of dry-weight sample in acetate

buffer at pH 4.5 and incubated at 37° C. for 24

hours. Hog kidney enzyme was prepared by the

procedure given by Bird and others (13). Five

milliliters of the hog kidney preparation, equivalent to 1.25 gm. of fresh hog kidney, was kept in

test tubes stored at -18° C. An amount equivalent to 1.25 gm. of fresh hog kidney was used per

gm. of dry-weight sample in acetate buffer at pH

4.5 and incubated at 45° C. for 16 hours. The previously described chicken pancreas enzyme preparation was used at 20 mg. per gm. of dry-weight

sample in phosphate buffer at pH 7.2 and incubated at 37° C. for 24 hours.

The techniques of the extraction were those

previously described, and the extracts were assayed using the S. faecalis procedure. Blanks were

run to account for fohc acid or the equivalent in

the enzyme preparations and reagents. The results of the assays on a number of different food

samples (table 7) showed that the chicken pancreas enzyme was very effective. The takadiastase

preparation, under the conditions and amoimts

employed, was of Httle value for increasing the

amount of folie acid over that found in the free

form. The hog kidney preparation did increase

the amount of fohc acid, but in most cases the

TABLE 7.—Effectiveness of different enzymes in

releasing folie acid from food samples

Folie acid content

Sample

Asparagus

Brewer's yeast _ _

Egg yolk, dried- _ _ Mustard greens,

dried

Onions, spring

Radishes

Rhubarb

Soy flour

Strawberries

No

enzyme

M g- gm.

0. 16

1.59

.38

1.28

.090

.054

.019

1.18

.038

Takadiastase

fxg./gm.

0.17

.110

.074

.022

.047

Hog

kidney

M g./gm.

"Í5.~5'"

.28

4.93

.090

.085

.050

1.65

.088

Chicken

pancreas

ßg'/gm.

0.25

20.9

.58

10.47

.249

.164

.091

3.86

.085

increase was considerably less üitiii that of the

chicken pancreas preparation.

In subsequent tests, it was found that approximately eight times the amount of hog kidney

preparation (equivalent to 10 gm. of fresh hog

kidney) was required to liberate the bound folio

acid in 1 gm. of soy flour to the same extent as

was hberated by 20 mg. of chicken pancreas preparation. Another hog kidney preparation prepared

in the same way confirmed this finding.

In order to test the effectiveness of the extraction procedure, 1-gm. dried spinach samples were

treated with buffer solutions varying in pH; autoclaved and not autoclaved; and filtered and not

filtered at pH 7.0. It was thought that these unfiltered or suspended samples would show, during

the 72-hour incubation period used for the lactic

acid production of the growth organisms, whether

more fohc acid could be removed or whether there

would be appreciable interference when the filtrates were not clear. For pH 5.0, acetate buffer

(pH 4.5) was mixed with phosphoric acid and the

pH brought to 5.0 with NaOH; for pH 7.0 the

M/5 phosphate buffer was adjusted to pH 7.0

with phosphoric acid; for pH 9.0, 11.0, and 13.0,

N/100,000, N/1000, and N/10 NaOH solutions

were used.

The standardized proccduie for the preparation of extracts was followed except that samples

were rinsed from the blendor with appropriate

bufier soluticn rather than with distilled water,

and autoclaving for 15 minutes at 15 pounds

steam pressure was omitted for samples specified

not to be heated during the extraction. Chicken

pancreas enzyme was added to samples after cooling, if total fohc acid was to be determined.

Samples were incubated 24 hours at 37° C. with

or without the enzyme, both at the pH of the

extracting solutions and after adjustment of the

pH to 7.0, using sodium hydroxide or phosphoric

acid as required. The amoimts of phosphate were

accounted for so that there should be shght deviation from the amounts used in the standard procedure.

Samples were autoclaved briefly following incubation with the enzyme. The pH was adjusted to

7.0, if necessary, and the mixture was made to

volume in the regular way and filtered, except

those samples designated to be suspended. Dilutions were made for the proper level of expected

fohc acid concentration and assays were made

with procedures for either organism or both, according to the convenience of the laboratory

schedule.

12
TABLE 8.—Mean free and total folie acid in l-gm.

samples of dried spinach subjected to different

extracting conditions

Treatment Folic acid

Number

of

pH Autoclaved Assay material samples Free Total

Minutes ßg-fgm. ßg./gm.

5.0 15 Clear filtrate 4

7

8.7

11.5

5.0 0 do __. 4

5

10.9

11.6

7.0 15 do 6

14

4.6

10.8

7.0 15 Suspended sample 2

8

6.2

10.3

7.0 0 Clear filtrate 4

6

9.0

11.5

7.0 0 Suspended sample 1

2

6.4

11.1

9.0 15 Clear filtrate 1

4

7.4

9.6

9.0 0 do 4

4

9.8

9.8

11.0 15 do 1

4

8.6

11.0

11.0 0 do 4

4

9.6

9.3

13.0 15 do 1

4

3.6

11.2

13.0 0 do 4

4

3.7

13.0

The results of this experiment showed (table 8)

the effect of pH on the extraction of folic acid.

Although not all of the folic acid was available in

the free form after extraction at different pH

levels, more was extracted at pH 5 and pH 11

than at pH 7. FoHc acid was not destroyed, since

parallel samples to which enzyme had been added

yielded the fuU expected amount. In the samples

that had not been heated or autoclaved prior to

incubation, naturally occurring enzymes in the

spinach were present to aid the extraction. These

naturally occurring enzymes apparently were inhibited at pH 13.0. At pH 7.0, suspended samples

did not yield an increased amount of total foUc

acid even though there was a shght increase in

the amount of free foHc acid. None of the treatments had improved the extraction of spinach

samples over the standardized extraction procedure.

Results of Laboratory Analysis of Foods

The standardized microbiological assay procedures for folic acid (p. 3) were applied in the

analysis of a number of foods and similar materials, and the results are summarized in table 9.

To increase the usefulness of the table, folic acid

contents are expressed in milligrams of folic acid

per 100 gm. of fresh weight, dry weight, and, in

some foods, dry-fat-free basis. Where analyses

had been made on the aqueous extract from samples incubated with and without the enzyme,

these data are listed under ''total" and ''free"

folic acid. Data from the L. casei and S. faecalis

procedures are given separately.

Among the 200 foods Listed, representing 348

food items, 53 were from both the Washington,

D. C. area and the Texas area. Of these 53 foods,

30 in both areas were of the same range of values;

10 were higher and 13 were lower in the Texas

samples than in the Washington, D. C, samples,

taking into account the range of the individual

foods. With the possible exception of meats, no

characteristic order was found in differences in

the foUc acid content of food items in the two

locaHties. In food groups such as leafy greens,

green vegetables, legumes, root vegetables and

fruits, some items were higher in folic acid content

in one locality than in the other.

A comparison of values obtained from the use

of the L. casei and S. faecalis procsdues showed

a general agreement for most fooac. Many differences, which at times appear lar 3 between average values, cannot be considered true differences

'when the range of subsamples is considered. Real

differences appeared, however, in the assays of

rhubarb, dried figs, tangerines, mature onions,

pecans, smoked ham, oats, and six of the breakfast cereals. With the exception of breakfast cereals, the results using L. casei were equally distributed as higher and lower than the results using

S. faecalis. In cereals for which real differences

occurred, all of the L. casei values were lower

than the S. faecalis values.

In examining these differences, it should be

noted that the measin-e of foKc acid depended

upon a growth respons^ Because L. casei responds

to conjugates as well as to the monoglutamic acid

compoimd, a higher L. casei value could be due

to incomplete enzymatic conversion of conjugates.

Because certain strains of S. faecalis respond to

pteroic acid (folic acid without glutamic acid)

and formylpteroic acid, neither active for L. casei

or for animals, higher S. faecalis values could be

due to these compounds. In this case, it might be

thought that a correction could be made for their

presence by using the "free" folic acid values.

However, such a correction was found to be unsatisfactory. Other substances yielding growth responses to micro-organisms and not accounted for

in the assay medium could yield divergent results.

Unless growth-response activities of such sub13
stances were similar to those of folie acid, their

presence would have been detected at the time of

assay by progressive differences at the various

dilution levels employed in the assay. Since L,

casei is more sensitive to folie acid and is assayed

in solutions approximately five times more dilute,

it is probable that the L. casei values are more

nearly those of biological significance than those

of S. faecalis.

Among the foods with 1.0 mg. or more of folie

acid per 100 gm. offood, dry weight, were brewer's

yeast, liver concentrate, chicken Hver, asparagus,

broadleaf endive, calabrese broccoli, leaf lettuce,

and spinach. Foods containing 0.4 to 1.0 mg. of

foUc acid per 100 gm., dry weight, included most

of the other leafy greens, liver, blackeye peas,

dried beans, and soy flour. A few fruits and other

vegetables except root vegetables made up most

of the 35 foods in the group containing 0.1 to

0.4 mg. of foHc acid per 100 gm., dry weight.

The foods with 0.03 to 0.1 mg. of foHc acid per

100 gm., dry weight, consisted mainly of root

vegetables, most fresh fruits, the grains and grain

products, nuts, and lean beef. The foods with 0.03

mg. or less fohc acid per 100 gm., dry weight, included eggs, milk, meats (other than beef), and

poultry.
956294—52—2 15
TABLE 9,—Total and free folie acid in edible portions of foods, determined by microbiological assay with

L. casei and S. faecalis

Food Source Moisture

(percent)

Fat

(percent)

Total folie acid content (nig./lOO gm.)

L. casei

Fresh weight basis

Number

of subsamples

Range Average

Dry

weight,

average

Dry

weight

fat-¡free

MEATS, EGGS

Beef:

Ground round.

Round steak __

Chuck.

Hamburg

Heart

Kidney

Liver

Sweetbreads

Lamb:

Stew meat, ground.

Leg

Liver

Rolled shoulder

Pork:

Liver

Loin

Ham, smoked

Poultry:

Chicken, dark

Chicken, white

Chicken hver

Turkey, crosscut steaks.

Turkey, steaks, light meat

Turkey..

Veal:

Stew meat, ground

Kggs:

Whole

White.

Yolk_.

Washington, D. C, market.

do

do

Texas

do

do..^ .

do

Washington, D. C, market.

Texas i

do

do

do

Washington, D. C, marketTexas

do

do

.do.

Washington, D. C, market.

do

do

Texas market.

do

do

Virginia

do.......

do

Texas market.

Washington, D. C, market.

Agricultural Research Center.

Texas market \

Agricultural Research Center.

do

Special sample

Almonds

Brazil Nuts.

Coconuts

Filberts

Peanuts

Pecans

Walnuts

VEGETABLES, FRESH

Asparagus.

Beans:

Lima

Lima, bush.

Washington, D. C, market.

do

Texas market

Washington, D. C, market.

do

.do.

.do.

Texas A. and M. College farm.

Washington, D. C, market

Texas A. and M. College farm

do

do

do

do 1

do

Lima, pole do

do

62.6

70.5

70.1

74.8

70.0

74.9

71.7

62.5

75.5

75.8

68.1

78.2

59.3

73.0

69.5

68.6

68.0

66.4

67.7

33.6

77.5

77.4

72. 1

65.3

61.3

71.5

74.4

71.6

74.4

73.5

87.4

50.8

dried

3.9

4.7

43.8

3.7

1.0

2.4

3.3

93.3

90.3

76.8

62.5

72.4

57.2

66.7

67.1

59.8

59.3

60.3

15.0

16.0

16.9

3.9

9.3

4.9

8.0

19.4

17.9

12.6

6.9

55.3

52.4

62.8

63.0

49.6

69.9

64.7

3

2

8

4

4

1

2

3

4

2

3

2

14

2

2

2

2

2

0. 0052-0. 0080

.0065- .0068

. 0054-- . 0056

.0115- .0180

.0153- .0181

.0144- .0166

.0043- .0054

.0018- .0042

.0584- .0584

.2763- .3091

.0219- .0236

.0003-

.0032-

.2730-

,0074-

.2090-

.0032-

.0082-

. 0108-

. 0022-

.0026-

.3770-

.0032-

.0100-

.0044-

.0101-

.0064

.0034

.2790

.0090

.2330

.0032

.0129

.0194

.0034

.0035

.3770

.0035

.0105

.0044

.0105

.0031- .0064

.0019-

.0065-

.0002-

.0100-

.0059

.0081

.0007

.0165

.0275-

.0035-

.0138-

.0550-

.0440-

.0178-

.0725-

.0740-

.1384-

. 0420-

.0178-

. 0112-

.0185-

.0237-

.0097-

.0302-

.0301-

.0235-

.0680

.0046

.0423

.0680

.0650

.0205

.0800

.1100

.1466

.0512

.0371

.0154

.0279

.0535

.0112

.0361

.0620

. 0340|

0.0064

.0066

.0055

.0142

.0167

.0149

.0155

.0049

.0031

.0584

.2941

.0228

.0025

.0033

.2760

.0082

.2210

.0032

.0106

.0138

.0028

.0031

.3770

.0034

.0101

.0044

. 0103

.0043

.0032

. 0075

.0004

.0131

.0447

.0040

.0276

.0621

.0511

.0195

.0761

.0893

.1425

.0466

.0279

.0133

.0227

.0406

.0103

.0324

.0439

.0264

0.017

.022

.018

.056

.056

.059

.055

.013

.013

.241

.922

.105

.006

.012

.905

.026

.691

.010

.033

.021

.013

.014

1.351

.010

.026

.015

.040

.015

.013

.028

.003

.027

.062

.047

.004

.045

.064

.052

.020

.079

1.333

1.469

.201

.074

.048

.053

.122

.031

.081

.108

.066

16
TABLE 9,—Total and free folie acid in edible portions of foods, determined by microbiological assay with

L. casei and S. faecalis—Continued

Total folie acid content (mg./lOO gm.) Free folie acid content (mg./lOO gm.)

S. faecalis L. casei S. faecalis

Food

Fresh weight basis

Dry

weight

average

Dry

weight

fat-free

Fresh weight basis Fresh weight basis

Number

of subsamples

Range Average

Number

of subsamples

Range Average

Number

of subsamples

Range Average

MEATS, EGGS

Beef:

Ground round 3

2

8

0. 0066-0. 0079

.0092- .0092

.0087- .0108

0.0074

.0092

.0096

0.020

.031

.032

0.033

.068

.074

2

2

3

0. 0033-0.0055

.0063- .0070

.0050- .0052

0. 0044

.0066

.0051

2

2

3

0.0038-0. 0049

.0083- .0083

.0073- .0080

0. 0043

.0083

.0077

Round steak

—

Chuck

Hamburg 3 .0042- .0062 .0051 .014 .028 2 .0036- .0039 .0038 2 .0033- .0035 .0034

Heart

Kidney

Liver_ _ _. _

Sweetbreads _

Lamb:

Stew meat, ground

Leg _._

14 .0003- .0022 .0013 .003 .006 4 .0004- .0005 .0005 4 .0002- .0005 .0004

Liver

Rolled shoulder

Pork:

Liver _

Loin 3

2

9

.0015- .0018

.0040- .0061

.0057- .0136

.0016

.0051

.0093

.005

.016

.014

.008

.020

.084

1

2

2

.0002- .0003

.0005- .0006

.0002

.0003

.0006

1

2

4

.0003

Ham, smoked- _ .0003- .0004

.0002- .0005

.0004

Sausage. _ _ .0004

Poultry:

Chicken, dark

Chicken, white

Chicken liver

Turkey, crosscut steaks.

Turkey, steaks, light meat

Turkey

2

3

2

-0045- .0047

.0141- .0149

.0059- .0059

.0046

.0143

.0059

.013

.037

.021

1

2

1

. 0035

.0083

.0039

1

2

1

.0039

.0070- .0095 .0121- .0125 .0123

.0052

Veal:

Stew meat, ground

Eggs:

Whole

3

6

.0041- .0069

.0041- .0050

.0050

.0046

.018

.018

.024 2 .0029- .0036 .0033 2 .0017- .0032 .0025

White 7

7

2

10

4

.0006- .0007

.0090- .0148

.0007

.0127

.006

.026

.048

.047

.005

Yolk

NUTS

Almnnrlc .0360- .0584

.0038- .0053

.0454

.0049

.104

.015

f?i1Uaf4-o 7

13

5

5

4

.0555- .0887

.0480- .0755

.0240- .0430

.0693- .0883

.0584- .1150

.0711

.0620

. 0344

.0782

.0857

.074

.063

.035

.081

1.279

.214

.126

.124

.244

VEGETABLES, FRESH

Asparagus -

2 .0575- .0640 .0608 2 .0568- .0600 .0584

Beans:

2 .0283- .040^ .0344 .148 1 .0047 1 .0066

Lima

Lima, pole

17
TABLE 9.—Total and free folie acid in edible portions of foods, detern

L. casei and S. faecalis—Continued

assay with

Food

VEGETABLES, FRESH—CON.

Beans—Continued

Lima, pole—Continued

Snap, green.

Wax.

BeetsBroccoli-.

Brussels sprouts_

Cabbage:

ChineseRed

Summer.

Carrots.

Cauliflower.

Celery

Corn:

Field, edibleSweet

Cucumbers..

Source

Texas A. and M. College farm.

do

Washington, D. C, market.

do

do

Texas marketdo

do

Texas A. and M. College farm.

do

do

Texas market

doTexas A. and M. College farm.

do

-doWashington, D. C, marketTexas market

do

Washington, D. C, market.

Texas market

do

Texas A. and M. College farm.

Washington, D. C, market

Texas market

do

Washington, D. C, market.

Texas market

do

Washington, D. C, marketTexas market

do..

.do.

Texas A. and M. College farm.

Washington, D. C, market

do

do

Texas market.

do

do

Washington, D. C, market.

Texas market

do

Washington, D. C, market.

Texas market

do

-doWashington, D. C, market

Texas A. and M. College farm.

Texas market

Texas A. and M. College farm.

Texas market

Texas A. and M. College farm

do

.do-

-do.

Washington, D. C, market.

Texas market

do . "

Moisture

(percent)

59.0

64.0

90.8

91.9

90.1

91.8

92.2

91.8

90.6

86.6

88.5

91.4

92.4

89.8

91.2

86.0

85.4

88.3

85.5

90.0

90.8

90.5

85.5

85.0

84.1

84.5

94.4

92.5

89.6

92.1

93.1

91.5

92.6

91.4

86.9

86.7

88.4

89.9

88.2

86.8

91.6

91.0

90.8

95.1

94.6

95.5

77.0

77.1

75.5

73.9

81.3

78.9

64.0

78.6

77.9

.83.6

95.8

95.8

96.4

Fat

(percent)

Total folie acid content (mg./lOO gm.)

L. casei

Fresh weight basis

Number

of subsamplesRange

4

2

3

4

4

3

2

2

2

2

2

2

2

2

2

2

3

2

2

7

2

2

2

7

2

4

2

3

2

3

2

2

2

2

2

4

4

2

2

2

2

2

2

2

2

2

4

2

2

3

2

2

2

2

2

3

2

2

2

Average

.0412-

.0185-

.0168-

.0139-

.0154-

.0288-

.0115-

.0378-

.0169-

.0259-

.0128-

.0328-

.0172-

.0353-

.0380-

.0308-

.0126-

.0093-

.0104-

- 0200-

.0210-

.0230-

.1420-

.0138-

.0315-

.0283-

.0114-

.0189-

.0143-

.0054-

.0188-

.0344-

. 0186-

.0614-

.0076-

.0046-

.0064-

.0130-

.0051-

.0085-

.0145-

. 0247-

.0293-

.0079-

. 0043-

. 0059-

. 0188-

. 0093-

.0131-

.0653-

.0652-

.0074-

.0167-

.0266-

.0129-

.0153-

.0085-

.0076-

.0029-

.0742

.0199

.0280

.0212

.0203

.0337

.0156

.0433

.0213

.0280

.0176

.0385

.0224

.0396

.0399

.0308

.0183

.0119

.0109

.0500

.0262

.0260

.1600

.0300

.0360

.0330

0114

0223

0199

0069

0192

0507

0188

0878

0076

0060

0074

0182

0073

0117

0200

0335

0305

0092

0061

0088

0270

0093

0135

0775

0690

0092

0219

0301

0132

0325

0088

0081

0040

.0562

.0192

.0228

.0179

.0172

.0312

.0136

.0406

.0191

.0270

.0152

.0357

.0198

.0375

.0390

.0308

.0150

.0106

.0106

.0352

.0236

.0245

.1510

.0189

.0338

.0310

.0114

.0206

.0171

.0064

.0190

.0426

.0187

.0746

.0076

.0054

.0069

.0156

.0062

.0101

.0172

.0291

.0299

.0085

.0052

.0074

.0234

.0093

.0133

.0699

.0671

.0083

.0193

.0284

.0131

.0243

.0087

.0079

.0035

Dry

weight,

average

.137

.053

.248

.221

.174

.380

.174

.495

.203

.201

.132

.415

.260

.368

.443

.220

.103

.091

.073

.352

.257

.258

1.041

.126

.212

.200

.204

.275

.164

.081

.275

.501

.253

.867

.058

.041

.060

.154

.053

.077

.205

.323

.325

.173

.096

.164

.102

.041

.054

.268

.359

.039

.054

.133

.059

.148

.207

.188

.097

18
TABLE 9,—Total and free folie acid in edible portions of foods, determined by microbiological assay with

L. casei and S. faecalis—Continued

Total folie acid content (mg./lOO gm.) Free folie acid content (mg./lOO gm.)

1

S. faecalis L. casei S. faecalis

Food

Fresh weight basis

Dry

weight

average

Dry

weight

fat-free

Fresh weight basis Fresh weight basis

Number

of subsamples

Range Average

Number

of subsamples

Range Average

Number

of subsamples

Range Average

VEGETABLES, FRESH—CON,

Beans—Continued

Lima, pole—Continued

Snap, green 2

3

3

.0168- .0211

.0220- .0246

.0181- .0191

.0190

.0232

.0187

.207

.286

.189

2

4

4

.0046- .0185

.0084- .0093

.0105- .0122

.0116

.0090

.0114

1

4

4

0107

.0105- .0117

.0104- .0126

.0111

.0112

Wax

Beets 2 .0169- .0184 .0177 .121 2 .0014- .0045 .0030 2 .0021- .0050 .0036

Broccoli 7 .0268- .0415 .0333 .333 2 .0120- .0160 .0140 2 .0075- .0085 .0080

Brussels sprouts. 7 .0163- .0372 .0248 .165 3 .0074- .0130 .0109 3 .0089- .0178 .0124

Cabbage:

2 .0116- .0124 .0120 .214 1 .0043 1 .0058

Red

Summer 3 .0057- .0095 .0079 .100 2 .0026- .0030 .0028 2 .0028- .0040 .0034

Carrots 3

4

4

.0064- .0089

.0056- .0063

.0062- .0073

.0072

.0059

.0068

.055

.044

.059

2

4

3

.0020- .0021

.0033- .0034

.0039- .0041

.0020

.0034

.0040

2

4

3

.0013- .0017

.0032- .0034

.0042- .0049

.0015

. 0033

.0044

2 .0103- .0152 .0128 .152 1 .0100 1 .0070 Cauliflower

2 .0069- .0087 .0078 .159 1 .0027 1 .0024

Celery

Com:

Field, edible

Sweet 3 .0124- .0144 .0135 .059 2 .0047- .0054 .0051 2 .0038- .0063 .0051

.....-"

Cucumbers 2 .0073- .0079 .0076 .181 3 .0026- .0044 .0037 3 .0028- .0046 .0039

19
TABLE 9,-Total and free folie acid in edible portions offoods, determined by microbiological assay witii

L. casei and S. faecalis—Continued

Food

VEGETABLES, FRESH—CON.

Eggplant.

Greens:

Beet _.

Beet, immature-.

Broccoli leaves.

Chicory

Collard

Endive

Escarole.

Kale

Mustard.

Parsley.

SpinachSpinach, New Zealand.

Swiss chard

Turnip.

Turnip, immature..

Water cress

Kohlrabi

Lettuce:

Boston

Boston, immature.

Iceberg

Source

Washington, D. C, market.

Texas market

do

Washington, D. C, market

Texas market

Maryland farm

Texas market

do

Washington, D. C, market

Texas A. and M. College farm.

Texas market

.do.

Texas A. and M. College farm.

Texas market

Washington, D. C, market

Texas market

do

Leaf-.

Mushrooms.

Okra.

Onions:

Green, with tops

Green, without tops.

Green, tops

Mature

Special sample

do

Texas market

do

do

Washington, D. C, market

do

do

Texas market

do

do

do

Washington, D. C, market.

Texas A. and M. College farm.

do

Washington, D. C, market

Special sample

Texas A. and M. College farm.

do

Maryland farm..

Texas market—

Texas market

Washington, D. C, market

do

do

Texas market

do

do

do

.....do

do

Texas A. and M. College farm.

Washington, D. C, market

Texas market

do

Texas A. and M. College farm.

ParsnipsTexas market

Washington, D. C, market.

do

do

Texas market

do

Washington, D. C, market.

Texas market

Moisture

(percent)

92.1

92.9

92.7

89.8

91.4

94.3

94.2

89.2

95. 0

89.4

94.9

93.6

92.6

94.8

88.5

91.8

92.5

dried

dried

90.5

91.7

89.6

93.3

93.8

91.9

93.1

91.6

92.9

93.5

95.0

92.9

89.7

92.5

dried

92.1

89.2

94.5

94.7

80.5

Fat

(percent)

96.2

94.8

95.7

96.0

95.7

95.8

93.5

96.2

94.4

92.3

91.7

91.8

89.8

91.6

91.7

90.5

94.5

89.0

92.4

92.

78.0

80,

Total folio acid content (mg./lOO gm.)

L. casei

Fresh weight basis

Number

of subsamples

Range

4

3

2

2

2

4

2

2

3

3

2

2

2

2

2

2

2

2

2

3

2

2

3

2

4

2

2

2

4

3

3

2

4

2

2

2

2

2

2

3

2

5

2

2

4

3

2

2

2

4

4

4

3

2

5

5

6

2

2

2

2

.0111-

.0040-

.0074-

.0315-

.0381-

.0263-

.0170-

.0780-

.0236-

.0858-

.0619-

.0247-

.0478-

.0233-

.0540-

.0354-

. 0140-

.0204

.0053

.0084

.0315

.0396

.0338

.0222

.1035

.0304

.1133

.0654

.0288

.0512

.0283

.0650

.0399

.0197

.0365-

.0264-

.0426-

.0938-

.0574-

.0458-

.0786-

.1120-

.0498-

.0776-

.0264-

.0606-

.0417-

.0534-

Average

.0540

.0324

.0432

.1120

.0574

.0533

.0845

.1170

.0546

.0917

.0350

.0691

.0426

.0826

.0828- ,

.0939-

.0255-

.0433-

.0083-

.0100-

.0390-

.0085-

.0025-

. 0023-

.0103-

.0521-

.0151-

.0521-

.0436-

.0232-

. 0134-

.0245-

.0117-

."oiis-

.0078-

.0136-

.0093-

.0053-

.0108-

.0367-

.0083-

0905

0956

0255

0519

0119

0129

0390

0135

0053

0032

,0115

,0556

.0179

.0647

.0464

.0310

.0155

. 0307

.0276

.0138

.0200

.0200

.0155

.0067

.0173

.0367

.0087

.0146

.0048

.0079

.0315

.0389

.0304

.0196

.0908

.0280

.1018

.0637

.0268

.0495

.0258

.0595

.0377

.0169

Dry

weight,

average

.0429

.0294

.0429

.1053

.0574

.0486

.0815

.1145

.0522

.0867

.0318

.0639

.0422

.0695

.0867

.0948

.0255

.0476

.0101

. 0112

.0390

.0103

.0039

.0028

.0108

.0543

.0165

.0584

.0450

.0276

.0141

.0289

.0192

.0126

.0140

.0154

.0120

.0060

.0141

.0367

.0085

.185

.068

.108

.452

.533

.338

.841

.560

.960

1.249

.419

.669

.496

.517

.460

.225

Dry

weight

fat-free

.452

.354

.413

1.572

.926

.600

1.181

1.Î

.735

1.334

.636

.900

.410

.927

.667

1.097

.878

.464

.898

.052

.295

.750

.240

.098

.065

.257

-835

.434

1.043

.584

.333

.172

.283

.229

.152

.147

.280

.109

.079

.191

.167

.043

20
TABLE 9.—Total and free folie acid in edible portions of foods, determined by microbiological assay with

L. casei and S. faecalis—Continued

Total folie acid content (mg./lOO gm.) Free folie acid content (mg./lOO gm.)

S. faecalis L. casei S. faecalis

Food

Fresh weight basis

Dry

weight

average

Dry

weight

fat-free

Fresh weight basis Fresh weight basis

Number

of subsamples

Range Average

Number

of subsamples

Range Average

Number

of subsamples

Range Average

VEGETABLES, FRESH—CON.

Eggplant 5 .0086- .0267 .0147 .186 2 .0011- .0074 .0043 2 .0010- .0056 .0033

Greens:

Beet 2 .0500- .0514 .0507 .497 1 .0135 1 0202

Beet, immature 6 .0249- .0310 .0282 .495 2 .0225- .0290 .0258 2 .0175- .0261 .0218

Broccoli leaves.

Chicory 3 .0271- .0354 .0316 .632 2 .0042- .0063 .0053 2 .0037- .0050 0044

Collard

Endive _

Escarole

Kale 2 .0390- .0453 .0422 .367 1 .0443 1 .0177

Mustard

2

2

1.050

.874

Parslev 1 m

V

3

2

4

.0928- .0959

.0654- .0654

.0438- .0557

.0943

.0654

. 0482

1.407

1.055

.595

I

4

.1100

.0310

.0330

1

2

4

.1010

.0300- .0320

.0261- .0432

.0360- .0360

.0257- .0424

.0360

.0344

\

Sninarh New Zealand

3 .0290- .0313 .0300 .600 1 .0048 1 .0049

Turnip 4

2

.0440- .0845 .0636 .848

.645

2 .0430- .0447 .0439 2 .0336- .0350 .0343

Turnip, immature 2 .0408- .0436 .0422 .767 1 .0102 1 .0094

TCohlrahi

Lettuce:

3

2

5

.0108- .0109

.0348- .0493

.0086- .0112

.0109

.0421

.0098

.287

.810

.228

1

1

2

.0031

.0126

.0041

1

1

2

.0026

.0044 Boston, immature

Iceberg .0036- .0045 .0021- .0025 .0023

Mushrooms 5 .0272- .0330 .0304 .366 2 .0183- .0232 .0208 3

.0140- .0259 .0202

Okra

Onions:

Green, with tops

5

5

6

.0088- .0110

.0098- .0223

.0061- .0081

.0098

.0136

.0070

.103

.247

.064

1 .0041 1 .0039

Green, without tops

Green, tops

Mature

Parsnips 3 .0247- .0269 .0257 .117 2 .0062- .0073 .0068 2 .0070- .0097 .0084

21
TABLE 9.—Total and free folie acid in edible portions of foods, determined by microbiological assay with

L. casei and S. faecalis—Continued

Source Moisture

(percent)

Fat

(percent)

Total folio acid content (mg./lOO gm.)

L. casei

Food Fresh weight basis

Dry

weight,

average

Number

of subsamples

Range Average

Dry

weight

fat-free

VEGETABLES, FRESH—CON.

Peas Washington, D. C, market 76.8

74.1

75.1

75.8

75.0

75.6

75.0

94.1

93.9

93.5

78.3

82.0

5

2

4

4

3

7

3

2

2

6

2

3

.0205- .0558

.0111- .0158

.0110- .0130

.0042- .0054

.0175- .0379

.0164- .0461

.0096- .0346

.0098- .0098

.0057- .0064

.0026- .0044

.0207- .0207

.0047- .0120

.0355

.0135

.0117

.0045

.0269

.0240

.0203

.0098

.0061

.0037

.0207

.0081

.0114

.0024

.0193

.0138

.0116

.0037

.0135

.0061

.0147

.0115

.0061

.0069

.0078

.0076

.0124

.0109

.0065

.0043

.0076

.0054

.0122

.0065

.0072

. 0104

.0051

.0034

.0103

.0094

.0069

.0030

.0197

.0136

.0110

.0096

.0073

.0159

.0021

.0043

. 0143

.0165

.0186

.0090

.0239

.0108

.153

.052

.047

.019

.108

.098

.081

.166

.100

.057

.095

.045

.058

.010

.089

.066

.061

.018

.068

.029

.079

.058

.031

.034

.041

.038

.063

.056

.036

.023

.041

.028

.074

.035

.041

.149

.066

.074

.224

.192

.060

.022

.163

.095

.200

.135

.101

. .215

.042

.056

.204

.250

.344

.143

.314

.216

do

do

do -

do

do :

Washington, D. C, market _

Texas market --

Potatoes:

Green Mountain:

Peel

do

New York

Peeled . do

Whole New York (calculated)

Idaho T'pvfls markftt. 75.6

78.3

79.1

80.9

79.3

2

2

6

2

6

.0023- .0024

.0163- .0223

.0110- .0195

.0080- .0152

.0035- .0042

Irish Cobbler:

Peel Maine

North Carolina- , _ _

Peeled Maine

North Carolina "'1

Whole__ Maine (calculated) _

North Carolina (calculated)

Sebago:

Peel- Alabama 81.4

80.1

80.1

79.8

4

7

5

5

.0090- .0181

.0071- .0180

.0042- .0084

.0039- .0127

South Carolina

Peeled Alabama

South Carolina

Whole-- Alabama (calculated)

South Carolina (calculated)

Triumph:

Peel Alabama 80.4

80.4

81.7

80.9

5

6

5

7

.0082- .0153

.0053- .0156

.0024- .0115

.0023- .0062

South Carolina -

Peeled.- Alabama

South Carolina

Whole Alabama (calculated)

South CaroUna (calculated)

White Rose:

Peel California 83.6

81.4

3

2

.0078- .0173

.0065- .0065 Peeled do

Whole.-- California (calculated).

Pumpkin Washington, D. C, market 93.0

92.3

95.4

95.4

95.1

88.5

86.7

87.9

85.7

94.5

92.9

92.8

92.6

95.0

92.3

93.0

93.4

94.6

93.7

92.4

95.0

3

3

4

2

2

5

2

2

3

2

2

3

4

2

2

4

2

3

2

3

o

.0092- .0113

.0046- .0058

.0030- .0039

.0093- .0112

.0089- .0099

.0048- .0100

.0027- .0032

.0183- .0211

.0129- .0145

.0099- .0120

.0094- .0098

.0065- .0078

.0108- .0189

.0019- .0022

.0040- .0045

.0123- .0163

.0152- .0178

.0176- .0195

.0087- .0093

.0148- .0304

.0099- .0116

Texas market- .

Radishes Washington, D. C, market

Texas market - ___

Rutabagas

do

Washington, D. C, market

Texas market

Squash:

Acorn Washington, D. C, market

Texas market

Caserta Texas A. and M. College farm

Crookneck Washington, D. C, market

Texas market

Cushaw

do

do

Danish do

Early prolific straight

neck __

do

Texas A. and M. College farm

Patty Pan __. Texas market

do

Texas A. and M. CoUege farm.-.

Zucchini do ^

22
TABLE 9.-Total and free folia acid in edible portions of foods, determined by microbiological assay with

L. casei and S. faecalis—Continued

Total folie acid content (mg./lOO gm.)

Free frolic acid content (mg./lOO gm.)

Food

S. faecalis L. casei S. faecalis

Fresh weight basis

1 —i

Dry

weight

average

Dry

weight

fat-free

Fresh weight basis Fresh weight basis

Number

of subsamples

Range Average Nimibei

of subsamples

Range

Number

Average of sub- Range

samples

Average

VEGETABLES, FRESH—CON.

Peas (

I

Í

5

5 .0188- .044{

I .0100- .043(

I .0118- .012;

I .0052- .006^

.0096- .0124

) . 030J

> . 025C

\ . 0125

I . 005'-

\ .0112

L .13(

) .09^

5 .04£

^ .024

.19C

)

J _.

)

\

3 . 0072- . 0180 .0142 3 . 0138- . 016

2 . 0063- . 0074 . 0069 3 . 0053- . 012

3 . 0038- . 0044 . 0041 3 . 0066- . 007Í

2 .0029- .0029 .0029 2 .0032- . 003{

2 .0008- .0013 .0011 2 . ¿015- . ¿¿¿i

Peppers, green

S . 0153

I .0098

I .0070

3 .0036

) . 0018

Potatoes:

Green Mountain:

Peel 2

3

3

5

2

5

.0142- .0154

.0061- .0069

.0192- . 0212

.0111- .0156

.0092- .0120

.0034- .0050

.0148

.0066

.0088

.0201

.0133

.0106

.0044

.0130

.0065

.0106

.0142

. 0044

.0053

.0056

.0069

.0098

.0086

.0042

.0034

.0052

.0043

.0091

.0074

.0073

.0093

.068

.037

.045

.093

.064

.056

.021

.065

.031

.057

.071

.022

.026

.029

.034

.050

.044

.023

.018

.028

.022

.056

.040

.041

.133

-,..-.

Peeled

Whole

Idaho

Irish Cobbler:

Peel

Peeled 3 .0065- .0080 .0073 2 . 0061- . 0076 .0069

Whole 3 .0022- .0027 .0025 2 .0026- .0027 .0027

.0036

.0068

.0069

.0026

.0031

.0034

.0037

.0081

.0087

.0025

.0028

.0036

.0038

.0053

.0023

.0028

.0042

Sebago: .0037

Peel 5

6

5

5

.0069- .0142

.0103- .0161

.0035- .0055

.0035- .0069

3

4

3

4

.0035- .0091

.0053- .0080

. 0016- . 0035

.0023- .0046

3

4

3

3

.0031- .0064

.0049- .0071

.0015- .0032

.0026- .0038

Peeled

.0052

.0059

Whole

.0022

.0031

, 0028

.0036 Triumph:

Peel 5

5

5

6

.0080- .0133

.0054- .0119

.0025- .0064

.0025- .0043

3

3

3

3

.0057- .0100

.0042- .0116

.0016- .0034

.0019- .0043

3

3

4

4

.0046- .0077

.0049- .0098

.0012- .0033

.0013- .0034

Peeled

.0062

.0072

Whole...

.0020

.0022

.0028

.0031 White Rose:

Peel 3

4

.0055- .0110

.0051- .0112

2

2

.0051- .0054

.0017- .0029

2

2

.0049- . 0055

.0013- .0028 Peeled .0052

Whole .0021

.0026 Pumpkin 3 .0083- .0101 2 .0040- .0043 2 .0037- .0063 .0050

Radishes 4 .0031- .0040 .0036 .078 2 .0020- .0031 .0026 2 .0022- .0034 .0028

Rutabagas 6 .0042- .0094 .0066 .057 2 .0034- .0035 .0035 3 .0030- .0031 .0031

Squash:

Acorn 2 .0194- .0229 .0212 .175 3 .0097- .0112 .0104 3 .0092- .0109 .0099

Caserta..

Crookneck 2 .0135- .0135 .0135 .190. 1 . .0045 1 . 0054

Cushaw

Danish

Early prolific straight

neck

Patty Pan

Zucchini _ . 1 1.

23
TABLE 9.—Total and free folia acid in edible portions of foods, determined by microoioLogical assay win

L. casei and S. faecalis—Continued

Food

VEGETABLES, FRESH—CON.

Sweetpotatoes

Tomatoes

Turnips

VEGETABLES, DRIED

CowpeasKidney__

Lima

Navy_

Pinto..

Soybeans.

Lentils :_.

Black-eyed, See

cowpeas.

Green split

Yellow split

FRUITS, FRESH

Apples:

Red Delicious:

Peel

Peeled

Whole

Winesap:

Peel

Peeled

Whole.

Apricots

Avocados. _

Bananas

Berries:

Blackberries.

Blueberries..

Cranberries.

Source

Texas market.

do

Washington, D. C, market

Texas market

Texas A. and M. College farm.

Texas market 1

Texas A. and M. College farm.

do

Texas market

Texas A. and M. College farm.

do

.do-

.do.

.do.

Texas market

Texas A. and M. College farm.

do ----

Washington, D. C, market....

Composite of several brands.

do

do

Texas market

Composite of several brands

Texas market .

Composite of several brands

Texas market

1948 crop; composite U. S. sample.

Composite of several brands

.do.

.do.

Washington, D. C, market_

do

Washington, D. C. (calculated).

Washington, D. C, market

do

Texas market

Washington, D. C. (calculated).

Texas market

Washington, D. C, market

Texas market

Washington, D. C, market

Texas market __.

Washington, D. C, market

Texas market _.

Washington, D. C, market

Texas A. and M. College farm.

do

Washington, D. C, market.

do

Moisture

(percent)

Fat

(percent)

69.9

70.0

94.7

93.2

93.4

92.8

94.2

94.1

93.8

92.2

93.4

93.9

93.6

93

93

93

93

91,

9.0

9.4

9.1

7.9

81.4

85.1

81.7

85.1

84.2

83.0

87.3

8Ô.9

67.6

67.4

73.0

74.0

83.6

85.0

86.8

86.2

86.8

Total foHc acid contept (mg./lOO gm.)

L. casei

Fresh weight basis

Number

of subsamples

Range

.0141-

.0049-

.0064-

. 0016-

. 0029-

.0112-

.0041-

.0038-

.0010-

.0026-

.0053-

.0011-

.0025-

.0045-

.0091-

.0033-

.0050-

.0035-

. 3300-

.1550-

.1100-

.0801-

.0940-

.1418-

.0960-

.0662-

.1425-

.0550-

.0257

.0057

.0064

.0016

.0042

.0184

.0044

.0038

.0012

.0031

.0057

.0021

.0029

.0080

.0134

.0041

.0081

.0042

.4800

.1860

.1410

.0873

.1440

.1488

.1000

.0773

.2680

.1400

.0127- .0300

.0165- .026¡

.0008- .0012

.0003- .0006

.0007- .0011

.0002- .0007

.0006- .0012

Average

.0008- .0014

.0007- .0063

.0043- .0049

.0530- .0610

.0048- .0067

.0094- .0138

.0067- .0097

.0136- .0228

.0053- .0064

.0120- ,0127

.0069- .0083

.0015- .0018

.0191

.0053

.0064

.0016

.0034

.0155

.0043

.0038

.0011

.0029

.0055

.0017

.0028

.0063

.0113

.0037

.0066

.0039

.3867

.1727

.1217

.0837

.1133

.1453

.0973

.0718

.1923

.0990

.0222

. 0216

.0010

.0004

.0005

.0010

.0005

.0008

.0006

.0012

.0025

.0047

.0567

.0058

.0109

.0082

.0188

.0059

.0124

.0076

.0017

Dry

weight,

average

.064

.018

.121

.023

.051

.215

.074

.064

.018

.037

.083

.028

.044

.096

.166

.056

.100

.044

.425

.191

.134

.094

.128

.161

.106

.079

.208

.108

.024

.024

.005

.003

.003

.006

.003

.005

.004

.007

.020

.036

.175

.018

.040

.032

.115

.039

.094

j055

!013

Dry

weight

fat-free

I

24
TABLE 9.—Total and free folie ax^id in edible portions of foods, determined by microbiological assay with

L. casei andS. faecaUs—Continued

Total folie acid content (mg./lOO gm.) Free folie acid content (mg./lOO gm.)

S. faecalis L. casei S. faecalis

Food

Fresh weight basis

Dry

weight

average

Dry

weight

fat-free

Fresh weight basis Fresh weight basis

Number

of subsamples

Range average

Number

of subsamples

Range Average

Number

of subsamples

Range i\verage

VEGETABLES, FRESH—CON.

Sweetpotatoes

•

Tomatoes 3 .0074- .0086 .0082 .155 2 .0039- .0041 .0040 2 .0039- .0049 .0044

m 2

3

4

3

.0045- .0049

.3783- .6430

. 1742- . 1958

.1224- .1424

.0047

.4910

.1880

.1347

.053

.540

.208

.148

1

2

1

2

.0020

VEGETABLES, DRIED

Beans:

Cowpeas 2

1

2

.1590- .2100 .1845

.1160

.0367

. 1197- . 1237 .1217

ViAna^T .1275

Lima .0335- .0399 .0125- .0193 .0159

Navy 4 .1275- .1474 .1363 .154 2 .0285- .0369 .0327 2 .0090- .0126 .0108

4 .0738- .1157 .0970 .106 2 .0124- .0210 .0167 1 .0072

Pinto

8

5

4

5

9

5

.1250- .375ß

. 0852- . 1123

.0115- .0285

.0259- .0383

.0014- .0020

. 0005- . 0009

.2563

.1010

.0201

.0304

.0016

.0007

.0009

.0014

.0007

.277

.111

.022

. 033

4

2

3

2

.0449- .1160

.0190- .0270

.0040- .0086

.0041- .0043

.0873

.0230

.0064

.0042

4

4

2

2

. 0685- . 1308

.0142- .0411

.0083- .0086

.0049 .0063

.0959

Lentils

.0259

Peas:

Black-eyed, See Beans,

cowpeas.

. 0085

Vollrktw cnlif

. 0056

FRUITS, FRESH

Apples:

Red Delicious:

Peel

•

.009

.005

.006

.008

.005

Peeled

Whole

Winesap:

9

5

.0013- .0016

.0005- .0011

Peel

Peeled 1

Whole

5

a

a

£

c

5

.0016- .0048

.0430- .0446

.0093- .0113

.0131- .023C

1 .0065- .008É

I .0026- .002^

.0008

.0027

.0440

.0102

.016£

, . 0074

1 .002^

.006

.021

.135

.038

.101

—^

\ . 054

J .021

I

L

2

2

2

a

.0001- .0008

.0138- .0218

.0059- .0067

.0098- .0173

5 .0021- .002-^

.0005

.0178

.0063

.012Ë

! . 0024

nnni

1

2

2

3

[' 2

1

.0003

Apricots

Avocados

Bananas

Berries:

Blackberries

Blueberries

.0127- .0221

.0046- .0073

.0137- .0192

.0028- .0032

.0174

.0060

.0160

.0030

.0010

1 1

1 1 , .

25
TABLE 9.—Total and free folie acid in edible portions offoods, determined by microbiological assay with

L. casei and S. faecalis—Continued

FRUITS, FRESH—CONTINUED

Berries—Continued

Dewberries

Red raspberriesStrawberries

Cantaloups

Cherries, Bing_

Figs

GrapefruitGrapes:

Green

RedHoneydew melon.

Jujubes

Lemons

Limes

Nectarines

Oranges

Orange juice

Peaches, yellow.

PineapplePlums:

Italian pruneRed

YellowRhubarb-.

Tangerines. _

Watermelon _

FRUITS, DRIED

Apricots

Dates

Figs

Mixed fruit

Peaches

Prunes

Raisins, seedlessCEREALS AND OTHER

GRAIN PRODUCTS

Breads:

Cracked wheatDark wheat

Rye

Vienna

White- _.

Texas A. and M. College farmdo

Texas market

Washington, D. C, market

-doTexas A. and M. College farmWashington, D. C, market

Texas A. and M. College farmWashington, D. C, market

Texas market

do

Washington, D. C, market.

Texas market

Washington, D.

Texas market-.

Washington, D.

Texas market-.

Washington, D.

Texas A. and M,

Washington, D.

do

C, market.

C, market.

C, market

. College farm.

C, market

Texas market..

Washington, D.

Texas market. _

C, market.

-doWashington, D.

Texas market-.

Washington, D,

Texas market-.

Washington, D.

Texas market-.

C, marketC, market.

C, market.

do

Washington, D. C, market.

Texas market

Washington, D. C, market.

do

Texas market

Washington, D. C, market

do

Texas A. and M. College farm.

do

Composite of several brands.

Packaged

Composite of several brands.

Fruit cake mixture

Composite of several brands.

do

do

Washington, D. C, market.

do

do__

do

do

Moisture

(percent)

85.2

87.3

84.8

86.4

91.9

90.0

90.4

92.7

79.6

81.3

83.0

90.0

87.5

80.7

77.4

81.3

80.8

90.8

72.9

91.0

89.6

84.6

86.3

83.4

86.8

88.6

84.5

85.5

83.7

86.3

91.2

80.6

81.8

87.4

88.1

94.4

91.5

88.7

91.0

90.7

91.6

27.1

18.2

22.1

25.0

24.9

27.5

17.2

31.7

32.2

35.1

27.0

33.0

Fat

(percent)

Total folie acid content (mg./lOO gm.)

Fresh weight basis

Number

of subsamples

Range

.0308-

.0270-

.0193-

.0041-

.0034-

.0057-

.0072-

.0028-

.0061-

.0044-

.0049-

.0020-

. 0023-

.0043-

.0034-

.0046-

. 0026-

.0042-

.0058-

.0041-

.0040-

.0129-

. 0040-

.0043-

.0041-

.0021-

.0010-

.0021-

.0013-

.0040-

.0005-

.0026-

.0027-

.0003-

.0007-

.0014-

.0032-

.0069-

.0005-

.0002-

.0005-

.0308

.0283

.0206

.0056

.0056

.0065

.0096

.0039

.0073

.0069

.0088

.0023

.0042

.0057

.0048

.0061

.0030

.0058

.0099

.0120

.0070

.0271

.0076

.0052

.0055

.0025

.0019

.0025

.0023

.0093

.0012

.0027

.0031

.0011

0011

0014

0042

0078

0008

0004

0006

Average

.0044- .0049

.0205- .0290

.0074- .0074

.0010- .0016

.0040- .0065

.0043- .0054

.0090- .0135

.0240- .0260

.0235- .0300

.0155- .0159

.0071- .0112

.0133- .0143

.0308

.0276

.0200

.0051

.0046

.0061

.0084

.0034

.0067

.0052

.0067

.0022

.0033

.0050

.0043

.0054

.0028

.0049

.0083

.0078

.0056

.0201

.0055

.0047

.0048

.0023

.0013

.0023

.0018

. 0059

.0008

.0027

.0029

.0006

.0010

.0014

.0035

.0074

.0007

.0003

.0006

.0047

.0249

.0074

.0013

.0053

.0048

.0106

.0250

.0271

.0157

.0090

.0138

Dry

weight,

average

.208

.224

.132

.038

.057

.061

.088

.047

.033

.028

.039

.022

.026

.026

.019

.029

.015

.053

.031

.087

.054

.131

.040

.028

.036

.020

.008

.016

.011

.043

.009

.014

.016

.005

.008

.025

.041

.066

.008

.003

.007

.006

.030

.010

.002

.007

.007

.013

.037

.040

.024

.012

.021

Dry

weight

fat-free

26
TABLE 9.—Total and free folie acid in edible portions of foods, determined by microbiological assay with

L. casei and S. faecalis—Continued

Total folie acid content (mg./lOO gm.) Free folie acid content (mg./lOO gm.)

S. faecalis L. casei S. faecalis

Food

Fresh weight basis

weight

average

Dry

weight

fat-free

Fresh weight basis Fresh weight basis

Mumber

of subsamples

Range Average

Number

of subsamples

Range Average

Number

of subsamples

Range Average

FRUITS, FRESH—CONTINUED

Berries—Continued

Red raspberries

Strawberries

5

4

.0050- .0064

.0033- .0073

.0059

.0051

.043

.063

2

3

.0023- .0033

.0012- .0016

.0028

.0014

2

3

.0034- .0035

.0014- .0022

.0035

.0018

CantalouDS 3 .0079- .0092 .0087 .091 1 .0088 2 .0080- .0096 .0088

Cherries, Bing 2 .0073- .0078 .0076 .037 2 .0031- .0036 .0034 2 .0023- .0027 .0025

Viva

2 .0026- .0029 .0028 .028 1 .0014 1 .0015

Grapes:

Green 3 .0046- .0054 .0050 .026 2 .0009- .0011 .0010 2 .0017- .0018 .0018

Red 2 .0060- .0068 .0064 .034 2 .0029- .0031 .0030 2 .0031- .0033 .0032

2 .0077- .0077 .0077 .084 2 .0034- .0041 .0038 1 .0044

5

3

.0042- .0102

.0035- .0039

.0063

.0037

.070

.036

3

2

.0016- .0043

.0016- .0035

.0025

.0026

3

2

.0018- .0029

.0022- .0027

.0024

.0025

5 .0036- .0055 .0045 .033 3 .0013- .0044 .0025 3 .0018- .0029 .0024

• •

2 .0021- .0024 .0023 .020 2 .0002- .0003 .0003 1 .0009 Peaches, yellow

2 .0035- .0035 .0035 .024 1 .0006 1 .0008

Pineapple 3 .0025- .0048 .0040 .029 3 .0015- .0017 .0016 3 .0013- .0016 .0014

Plums:

Red 3 .0025- .0034 .0030 .017 2 .0002- .0007 .0005 2 .0008- .0010 .0009

2

3

.0014- .0014

.0024- .0032

.0014

.0029

.012

.052

2 .0001- .0002 .0002 1

1

.0004

Yellow -

Rhubarb

. 0005

2

5

"."¿041- .0044

.0006- .0008

.0043

.0007

'""."Ö38

.008

1

4

.0014

.0004

1

3

.0012

Tangerines _-,-- .0001- .0005 .0002- .0005 .0003

Watermelon __

FRUITS, DRIED

Apricots 4

4

4

€

2

4

4

A

I

c

.0038- .0050

.0232- .0265

.0117- .0179

.0009- .0034

.0034- .0056

.0052- .0065

.0079- .0123

\ .0231- .0332

» .0273- .038'

1 .0208- .0275

\ .0108- .015f

> .0162- .016Í

.0046

.0245

.0146

.0018

.0045

.006C

.0106

1 .029C

1 .033£

5 .023Í

) . 013^

J . 016Í

.006

.030

.018

.002

.006

.008

.013

) .045

, .04Í

J .03'

I .Olí

\ .02^

2

2

1

1

1

3

2

.0004- .0027

.0103- .0116

.0016

.0110

. 0032

.0001

.0033

.0030

.0072

2

2

1

1

1

2

2

.0015- .0016

.0071- .0106

.0016

.0089

Dates .0052

Figs .0004

Mixed fruit .0019

.0026- .0036

.0068- .0076

.0036- .0043

.0060- .0071

0040

0066

Raisins seedless

CEREALS AND OTHER

GRAIN PRODUCTS

Breads:

Cracked wheat

Dark wheat

)

Rye

1

Vienna

J

.._ —.

White

27
TABLE 9.—Total and free folio acid in edible portions of foods, determined by microbiological assay with

L. casei and S. faecalis—Continued

Food

CEREALS AND OTHER GRAIN

PRODUCTS—CONTINUED

Breakfast cereals:

Cornflakes

Corn meal:

White

Yellow

Corn and soya

Hominy grits

Oat, ready to eat

Oat, precooked infant

food

Oatmeal

Rice, ready to eat

Wheat bran

Wheat farina

Wheat flakes

Wheat, malted barley,

etc

Wheat, precooked

infant food

Wheat, shredded:

Brand I ^__.

Brand II

Flour:

Cake, unenriched_.

Gluten

Rye

Soy

White, enrichedWhole wheat _

Grains:

Barley

Corn, yellow _.

Flaxseed

Oats, white

Rice:

Brown

Milled-.

Rough.

Rye

Sorghum, grain:

White kafir

Yellow milo

Wheat:

Durum

Hard Red Spring..

Hard Red Winter.

Red Durum

Soft Red Winter..

White

MILK AND CHEESE

Source

Washington, D. C, market.

-do.

.do.

.do-

.do.

.do.

Special sample

Washington, D. C,

do

market.

.do.

.do.

.do.

.do.

Special sample.

Washington, D. C, market.

do

, market.

Mük:

Buttermilk.

Special sample..

do

Washington, D. C,

Special sample

do

Washington, D. C, market.

do

do

do

1948 croo; composite U. S. sample.

do

do

do .

Arkansas Experiment Station

Louisiana Experiment Station

Washington, D. C, market

Louisiana Experiment Station

Washington, D. C, market

Louisiana Experiment Station

Arkansas Experiment Station

do

Louisiana Experiment Station

1948 crop; composite U. S. sample.

.do.

.do.

,do.

.do.

.do.

.do.

.do.

.do.

Texas A. and M. College Creamery.

Moisture

(percent)

4.0

7.6

8.6

2.0

8.5

3.7

4.4

8.0

4.5

4.4

9.8

3.5

2.7

3.6

7.0

4.2

8.1

4.9

10.1

Fat

(percent)

9.9

10.6

9.9

10.2

11.1

10.7

5.9

10.7

4.9

4.7

9.4

4.7

11.2

4.8

5.1

4.8

4.3

11.0

10.9

10.2

9.5

8.5

10.4

8.4

10.6

10.6

87.9

Total foüc acid content (mg./lOO gm.)

L. casei

Fresh weight basis

Number

of sub- Range

.0033- .0070

.0064-

.0055-

.0510-

.0025-

.0216-

.0385-

.0275-

.0058-

.0733-

.0073- .

.0160- ,

.0235-

.0526-

.0272-

.0451-

.0041-

.0238-

.0161-

0068

0073

0700

0065

0250

0395

0312

0060

0836

0182

.0195

.0422

.0690

. 0310

.1099

.0058

.0297

.0164

Average

.0061- .0080

.0031- .0075

.0074- .0095

.0350- .0370

.0300- .0650

.0130- .0365

.0316- .0730

.0160- .0263

.0158-

.0310-

.0108-

.0172-

. 0122-

. 0140-

.0103-

. 0290-

.0265-

.0304-

. 0153-

.0181-

.0165-

.0273-

.0295-

.0267-

.0245-

.0340-

0310

0355

0120

0368

0130

0178

0180

0290

0324

0365

0212

0260

0356

0530

0447

0370

0335

0420

.0061- .0137

.0050

.0067

.0064

.0616

.0038

.0227

.0388

.0298

.0059

.0796

.0129

.0178

.0330

.0292

.0716

.0050

.0270

.0163

Dry

weight,

average

.0067

.0057

.0081

.0360

.0404

.0234

.0467

.0235

.0209

.0333

.0113

.0234

.0126

.0159

.0141

.0290

.0298

.0336

.0183

.0214

.0270

.0408

.0356

.0314

.0306

.0379

.005

.007

Dry

weight

fat-free

.007

.063

.004

.024

.041

032

006

083

014

018

034

063

032

075

005

028

018

355

400

007

006

009

040

045

026

050

026

022

035

012

025

014

017

015

031

031

038

021

024

030

045

040

034

034

042

092

28
TABLE 9.—Total and free folie acid in edible portions of foods, determined by microbiological assay with

L. casei and S. faecalis—Continued

Food

Total folie acid content (mg./lOO gm.)

S. faecalis

Fresh weight basis

Number

of subsamples

Range Average

Dry

weight

average

Dry

weight

fat-free

Free folie acid content (mg./lOO gm.)

L. casei

Fresh weight basis

Number

of subsamples

Range Average

S. faecalis

Fresh weight basis

Number

of subsamplesRange Average

CEREALS AND OTHER GRAIN

PRODUCTS—CONTINUED

Breakfast cereals:

Cornflakes

Corn meal:

White

Yellow

Corn and soya

Hominy grits

Oat, ready to eat

Oat, precooked infant

food

Oatmeal

Rice, ready to eat

Wheat bran

Wheat farina

Wheat flakes

Wheat, malted barley,

etc

Wheat, precooked

infant food

Wheat, shredded:

Brand I

Brand II--

Flour:

Cake, unenriched

Gluten

Rye

Soy

White, enriched.

Whole wheat.

Grains:

Barley

Corn, yellow-.

Flaxseed

Oats, white—

Rice:

Brown

MiUed.

Rough.

Rye

Sorghum, grain:

White kafir

Yellow milo

Wheat:

Durum

Hard Red Spring. _

Hard Red Winter.

Red Durum

Soft Red Winter..

White

MILK AND CHEESE

Milk:

Buttermilk.

.0045- .0076

.0084- .0117

.0076- .0116

.0915- .1071

.0040- .0049

.0215- .0228

.0429- .0547

.0208- .0396

.0063- .0127

.1058- . 1508

.0113- .0169

.0235- .0375

.0406- .0646

.0607- .0821

.0383- .0383

.0468- .1369

.0071- .0096

.0377- .0468

.0165- .0215

.0092- .0098

.0041- .0103

.0095- .0117

.0393- .0428

.0571- .0625

.0188- .0308

.0368- .0534

.0454- .0663

.0237-

.0372-

.0180-

.0210-

.0190-

.0161-

.0094-

.0278-

.0381-

.0270-

.0177-

.0177-

.0350-

.0368-

.0350-

.0462-

.0256-

.0369-

.0240

.0400

.0196

.0378

.0208

.0189

.0181

.0378

.0430

.0442

.0263

.0250

.0633

.0650

.0443

.0603

.0810

.0493

.0061

.0100

.0101

.0987

.0045

.0222

.0476

.0312

.0094

.1208

.0143

.0290

.0522

.0712

.0383

.0868

.0082

.0416

.0197

.0095

.0083

.0102

. 0410

.0597

.0238

.0470

.0557

.0239

.0386

.0186

.0281

.0199

.0175

.0141

.0336

.0409

.0352

.0226

.0223

.0504

.0511

.0397

.0526

.0493

.0434

.006

.011

.011

.101

.005

.023

.050

.034

.010

.126

.016

.030

.054

.074

.041

.091

.009

.044

.022

.460

.490

.011

.009

.011

.046

.067

.027

.050

.062

.025

.041

.021

.030

.022

.018

.015

.035

.043

.040

.025

.025

.056

.056

.044

.057

.055

.049

.0019- .0025

.0016- .0016

.0019- .0035

.0135- .0207

.0018- .0024

.0046- .0092

.0033- .0035

.0225- .0258

.0042^ .0065

.0096- .0098

.0140- .0300

.0082-

. 0103-

.0083

.0351

.0105- .0284

.0037- .0051

.0153- .0200

.0069- .0196

.0108- .0118

0051- .0059

0086- .0089

.0066- .0066

.0022

. 0016

.0028

.0171

.0021

.0059

.0156

.0064

.0034

.0242

.0052

.0097

.0240

.0083

.0227

.0057- .0081

.0110- .0220

.0132- .0182

.0106- .0200

.0035- .0064

.0085- .0125

.0134- .0135

.0130- .0157

.0063- .0102

.0085- .0281

.0045- .0109

.0062- .0079

.0171

.0045

.0174

.0133

.0113

.0315

.0056

.0088

.0066

.0078

.0073

.0165

.0149

.0153

.0052

.0103

.0135

.0144

.0088

.0183

.0079

.0071

.0016-

.0029-

.0090-

.0024-

.0030

. 0033

.0127

.0034

. 0188^

. 0061-

.0055-

.0385-

.0056-

.0120-

.0195

.0121

.0057

.0546

.0085

.0128

.0244- .0376

.0245- .0446

.0184- .0385

.0033

.0023

.0031

.0114

.0029

.0066

.0192

.0091

.0056

.0466

.0071

.0124

.0310

.0346

.0107

.0285

.0182- .0317

.0044- .0065

.0183- .0298

.0261- .0273

.0055- .0058

.0081- .0091

.0067- .0094

.0094- .0094

.0035- .0067

.0118- .0200

.0181- .0217

.0098- .0147

.0020- .0084

.0071- .0151

.0127- .0157

.0182- .0350

.0164- .0173

.0143- .0146

.0249

.0055

.0241

.0267

.0056

.0218

.0088

.0083

.0094

.0058

.0056

.0159

.0199

.0123

.0055

.0122

.0302

.0306

.0142

.0266

.0169

.0145

29
TABLE 9,—Total and free folio acid in edible portions of foods, determined öy microbiological assay with

L. casei and S. faecalis—Continued

Source Moisture

(percent)

Fat

(percent)

Total foUc acid content (mg./lOO gm.)

L. casei

Food Fresh weight basis

weight,

average

Number

of subsamples

Range Average

weight

fat-free

MILK AND CHEESE—CON.

Milk—Continued

Evaporated Canned 72.9

2.2

86.9

34.6

33.4

72.8

77.2

34.2

10

3

3

4

2

4

3

4

20

2

3

4

2

55

10

.0003- .0012

.0015- .0033

.0003- .0009

.0122- .0126

.0167- .0225

.0253- .0287

.0169- .0242

.0094- .0127

.7605-1. 0000

.0007

.0024

.0006

.0124

.0196

.0265

.0208

.0106

.8987

.003

.002

.005

.019

.029

.097

.091

.016

Nonfat dry

Pasteurized Texas A. and M. College Creamery

New York State .

Cheese:

Cheddar

Wisconsin

Cottage Washington, D. C, market .

Texas A. and M. College Creamery

Composite of several types

MISCELLANEOUS

Bacto liver extract Special sanaple _ _

Brewer's yeast do 1.965

Casein, vitamin-free. _ do 5.3 .0042- .0049 .005

.00000-. 00008

.0046

Fat, hydrogenated do . 00004

Liver concentrate do 1.817

Spinach, dried do 2.4 .8600-1. 3900 1 n«fi

.7700- . 9500

1. 0600

Yeast residuals. _ do .8630

30
TABLE 9.—Total and free folie acid in edible portions of foods, determined by microbiological assay with

L. casei and S. faecalis—Continued

Total folie acid content (mg./lOO gm.) Free folie acid content (mg./lOO gm.)

S. faecalis L. casei S. faecalis

Food

Fresh weight basis

Dry

weight

average

Dry

weight

fat-free

Fresh weight basis Fresh weight basis

Number

of subsamples

Range Average

Number

of subsamples

Range Average

Number

of subsamples

Range Average

MILK AND CHEESE—CON.

Mük—Continued

Evaporated 10

3

.0003- .0039

.0025- .0039

.0022

.0034

.008

Nonfat dry .003

Pasteurized

Cheese:

Cheddar 4 .0137- .0150 .0146 .022

Cottage 4 .0443- .0517 .0465 .171

Processed 5

20

2

2

4

2

56

10

.0108- .0133

.7840-1. 0660

.0116

.9692

.018

MISCETJ.ANEOUS

Bacto liver extract 4 .7200- .8437 .7909 4 .7780- .9000 .8340

2.180

Casein, vitamin-free .007

Fat, hydrogenated

.0063- .0068

Not measurable

.0065

1.972

.8200-1. 3900 1.124

.7400-1. 0020

1. 0970

Yeast residuals ,8670 1

956294—52—3 31
PART II. COMPILED DATA ON FOLIC ACID CONTENT OF FOODS

The present compilation of values for the fohc

acid content of foods (table 10) includes most of

the data made available from 1941 through early

1951. During this period the methods were being

developed and improved. The results reflect varying degrees of progress toward standardization

and should be compared with this in mind. A summary of the results of collaborative assays undertaken in 1947, 1948, and 1949 by the Association

of Official Agricultural Chemists (43, 44, 45) has

been included to demonstrate the improvement

in methods for the determination of foUc acid in

foods.

Studies reporting data on the fohc acid content

of foods were found in many different types of

journals, including some foreign publications not

generally available. In addition to the values

foimd in studies of the foüc acid content of foods,

numerous values were foimd in reports primarily

concerned with comparative studies, which are of

special interest to the research worker. Such investigations included studies on completeness of

extraction and degradation of conjugated forms,

variation in methods, nutritional requirements

of poultry, bacterial synthesis, storage of fresh,

frozen, and canned products, variety, maturity,

and processing.

Results of early assays were based on arbitrary

standards of potency and were reported in terms

of concentrates of folie acid produced from spinach. These concentrates were designated as having a potency such as 3,100 or 40,000 times the

potency of a special liver fraction with an assumed folie acid potency of one. The noncrystalHne spinach concentrate, regarded as nearly pure

foHc acid, has been reported as having a potency

of 137,000 times the standard liver fraction [60).

Crystalline folie acid standards from other sources

have been reported as having potencies of 160,000

and 200,000 times the standard Hver preparation

{83, 95). Since there was no agreement on the •

potency of pure folie acid in terms of the special

liver fraction, the figure 200,000 was selected for

use in recalculating the values reported in table

10 in terms of a low potency standard (95). Pure

or nearly pure crystalline standards were available for later studies.

All values in this table, except where otherwise

noted, have been reported in terms of miUigrams

of folie acid per 100 gm. of food. Since different

units were used by the various authors, simple

calculations were necessary to convert the reported figures to this basis. Because the authors

had expressed their data to different decimal

places, differences appear in this table.

32
Explanation of the Table of Compiled Values

Foods for which one or more analyses were

available from published and unpublished sources

are Ksted in alphabetical order in the first column

of table 10. Subclassifications as raw, canned,

dried, defatted, and sprouted are included in this

column.

The second coliman describes the sample from

data given by the author concerning the origin,

variety, season, age, size, number of samples,

diets, scientific name, and for some foreign articles, the local name. In a few experiments the

sample had been divided into several portions that

were subjected to various conditions of storage.

The third coliman includes notes on the preliminary treatment of the sample which in most

cases was used to release bound folie acid as well

as to convert conjugates to the monoglutamic acid

compound. The use of two enzyme preparations

simultaneously is indicated by a hyphen between

the names of the preparations. Treatments involving successive procedures are shown by separating the stages by semicolons. Some foods for

which data have been reported in Part I of this

publication were tested by both organisms under

conditions considered suitable for yielding data

for both ''free" and ''total" folie acid. In a very

few cases comparisons of methods or variations

in methods have been reported. These are indicated after the comments on preliminary treatment. When the potency of an impure standard

has been designated, the value is given in italics

after the notes concerning preliminary treatment

of the sample. In this compilation the value

200,000 has been used for the potency of pure

folie acid to convert the reported figure, which is

in terms of an impure standard, to a value in

terms of pure folie acid. Both values are shown

in table 10, with the reported value in italics and

the calculated value in brackets on the following

Hne. The calculated values should be considered

approximations only.

Most studies on the foUc acid content of food

have been made by microbiological assays with

either Streptococcus faecalis or Lactobacillus casei

as test organisms. Values obtained by the use of

these two organisms are listed in columns 4a, 4b,

5a, and 5b. Column 6a is used for the few instances when an average value has been given for

tests made with both organisms or when a value

has been reported but the test organism has not

been specified.

Values obtained by biological and chemical assays are listed in column 7a. Only two reports

have been noted for folie acid estimations by

chemical methods.

The term "moisture-free" basis has been reserved for those values reported on such a basis

and are listed in colimms 4b, and 5b. All other

values are listed under "moist" basis in columns

4a, 5a, 6a, and 7a, and represent the product as

described, that is, raw, canned, cured, defatted,

dried, smoked, etc.

The final column of this table lists the references to the sources of the data.

33
TABLE 10.—Compiled data on the folie acid content of foods

Values obtained with impure standards have been recalculated on the basis of potency 200,000 for pure folie acid and are given on the following line.

Values in column (b) under each method heading represent calculations on a moisture-free basis. All other values are listed under column (a) and

represent the product as described.

CO

Description of sample'^

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

1

(i)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

1

(8)

Almond Washington, D. C, market; 10

S. faecalis, 9 L. casei.

1 sample, 5 specimens

Buffered ; autoclaved ; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000

Í0. 0454

\ .0360-. 0584

.008

[. 0016]

.001

0.047 0. 0447

. 0275-. 0680

0.047 1^114

Apple and various parts:

Raw.... .055

[.Oil] •

1

1 sample

[200.000]..- __

25

Takadiastase 90

Anton Buffered; heated 45 minutes (abstract);

chemical method.

Buffered; autoclaved; chicken pancreas;

average.

Buffered; au( oclaved; chicken pancreas;

average and range.

do

Buffered; autoclaved; chicken pancreas;

average.

EUiffered; autoclaved; chicken pancreas;

average and range.

do _

do

0.317 8

Red Delicious; Washington,

D. C, market:

Whole calculated from peeled

+peel.

Peeled; 5 S. faecalis, 6 L. casei.

Peel: 9 S. faecalis, 10 L. casei.

Winesap; Washington, D. C,

market:

Whole calculated from peeled

+peel.

Peeled; 5 S. faecalis, 6 L. casei

Peel; 9 S. faecalis, 10 L. caseiWinesap; Texas market:

Whole; 4

[.0009]

f .0007

\ .0005-. 0009

Í .0016

\ .0014-. 0020

[. 0008]

Í .0007

\ .0005-. 0011

1 .0014

\ .0013-. 0016

[.006]

.005

[.0005]

.0004

.0003-. 0006

.0010

.0008-. 0012

[. 0006] •

.0005

.0002-. 0007

.0010

. 0007-. 0011

Í .0012

\ .0008-. 0014

f .0008

\ .0006-. 0012

Í .0005

\ .0001-. 0008

.0025

.0007-. 0063

f .0047

\ .0043-. 0049

[. 003]

.003

.009 .005

[. 006]

.005

[.004]

.003

.008 .006

.007

lll4

Peeled; 4 do _ _- .005

Washington, D. C, market:

1 S. faecalis, 2 L. casei

5 -

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do .__

.0003

/ .0027

\ .0016-. 0048

Apricot:

Raw

.021 .020

Texas market; 4 .036
DriedAsparagus:

Raw

00

Canned _

Avocado:

Raw

Banana:

Raw...

Composite of several brands:

2-

4 S. faecaliSy 2 L. caseiGarden or retail sample.

Garden or greenhouse sample..

Garden or greenhouse sample..

Stored in a wax bag:

1 day at room temperature

2 days at roomi temperature

3 days atroom temperature

1 week in refrigerator

2 weeks in refrigerator

1 week in crushed ice

2 weeks in crushed ice

High-quality sample

Washington, D. C., market:

2

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Water extract

Acid hydrolysis

Alkaline hydrolysis

Takadiastase

Buffered; heated 3 minutes; hog kidney

do - -

.do.

.do.

.do.

.do.

.do.

.do-

...do

/Takadiastase.

\Hog kidney...

Washington, D. C, market

Texas A. and M. College Farm;

2

Green; solid and liquid; 10 samples, 60 cans.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range,

fBuffered; autoclaved

| Buffered; autoclaved; takadiastase

[Buffered; autoclaved; chicken pancreas

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase; average and range

Aguacate {Persea gratissima L.).

Persea gratissima L

Washington, D. C, market:

2

Fuerte; Texas market; 2_.

Buffered; heated 3 minutes; hog kidney

Takadiastase

Rat growth method; fed 2.0 gm. per day

Rat growth method; fed 1.0 gm. per day

Rat growth method; fed 0.5 gm. per day

.0016

.0015-. 0016

.0046

.0038-. 0050

.048

.018

.033

.048

.124

.010

.014

.0584

.0568-. 0600

.0857

\ .0584-. 1150

016

017

025

.0058

.0032-. 0079

.022

.026

Buffered; autoclaved; average and range j .0174

0127-. 0221

Buffered; autoclaved; chicken pancreas; Í . 0440

average and range. I . 0430-. 0446

...do

1 sample, 6 specimens Takadiastase-papain; 40, 000...

(200, 000].

Slightly green; 3 samples

Ripe; 3 samples

Very ripe; 4 samples

Washington, D. C, market:

2.

Takadiastase;

Takadiastasedo

do

40,000..

[200, 000].

Buffered; autoclaved; average and range

.095

[. 019]

.096

[. 0192]

.013

.007

.004

{; 0060

0046-. 0073

.006

.20

.200

.930

.560

.320

.880

.840

.990

.400

1.279

.353

.135

.39

.078]

.0016

.0004-. 0027

.0047

.0044-. 0049

.042

.013

.034

.044

.118

.0608

.0575-. 0640

.0893

.0740-. 1100

.1425

. 1384-. 1466

.0090

.0062-. 0112

.021

.0178

.0138-. 0218

.0567

.0530-. 0610

.0058

. 0048-. 0067

.021

.015

.008

.0063

0059-. 0067

.006

1.17

1.200

.750

.560

.260

.910

.720

.960

1.100

1.333

1.469

.337

.07

.11

.14

.018

90

>120

59

41

50

11

>114

* Numereds used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10,—Compiled data on the folia acid content offoods—Continued

CO

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

0)

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

{6a)

1

(8)

Banana—Con.

Raw—Contin ued

Washington, D. C, market-Con.

3 Buffered; autoclaved; chicken pancreas;

averafie and range,

do

Í .0102

\ .0093-. 0113

.038 .0109

. 0094-. 0138

1 .0082

\ .0067-. 0097

.040

.032

Plátano dominico {Musa cavendishii Lam.)

Plátano morado {Musa rosacea

Jacq.)

.022

.012

.074

.060

1.45

[. 0225]

<

Dwarf

do

• 50

India

Barley:

Whole grain. > 20

Ground -

1200 0001

[Buffered; heated 3 minutes; hog kidJ ney; method a.

) Buffered; heated 3 minutes; hog kid-

[ ney; method b.

Buffered; autoclaved; hog kidney; average and range.

Chick growth method ; average and range

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

.063 .051

.047

.041

. 029-. 051

> 91

f .049

\ .039-. 063

Feedstuff; 5 samples ^41

Í .06

\ .00 .14

\ .r Jt* eeastun; o tests

1948 crop; composite U. S.

sample:

f .0249

1 .0182-. 0317

j .0597

\ .0571-. 0625

.0171

.0105-.0284

.0404

.0300-. 0650

1 "

4

5

.067 .045

114

\

Sprouted,

.5.00

[. 0775]

.408

.176

.188

dehydrated Seed, shoot, and root ^ ;n

Haba (verde) {Vicia faha L.).

Haba (sin cascara) ( Vicia faha

L.)

Í900 0001

^20

Bean and bean

products:

Broad:

.127

.162

.173

.021

.052

Raw

do - --

do

Dry seed.- > 50

Common or

kidney:

Snap green:

Raw ÍTakadiastase l..n

iHog kidney .-_- --

>120
00

<1

Canned

Ejotes (Phaseolus vulgaris L.). _

Garden or retail; 2 samples

Garden or retail sample

Stored 3 days at room temperature.

Stored 13 days in refrigerator.

Takadiastase .010

/ .051

\ .043-. 059

.080

Takadiastase; average and range

Takadiastase

.041

. 040-. 041

.199

.108

.222

.216

.62

. 48-. 82

.500

.310

.220

.280

.340

1.02

.69

.185

.129

.222

.204

.62

. 48-. 71

.480

.290

. 250

.370

. 410

.87

.62

do

do .

Stored 13 days iced do

Garden or greenhouse; 4 samples.

Garden or greenhouse sample

Stored in a wax bag:

1 day at room temperature.

3 days at room temperature.

1 week in refrigerator

Buffered; heated 3 minutes; hog kidney; average and range.

Buffered; heated 3 minutes; hog kidney

do

Í .071

1 .054-. 090

.071

.051-. 081

i

r

do

do

1 week in crushed ice '. do

Small beans from 3 plants do .093

.090

.0107

Í .0190

1 .0168-. 0211

f .0111

\ .0105-. 0117

Í .0232

\ .0220-. 0246

f .0112

\ .0104-0126

J .0187

\ .0181-. 0191

.0238

.079

.081

r .0116

1 .0046-. 0185

.0228

.0168-. 0280

.0090

.0084-. 0093

.0179

. 0139-. 0212

.0114

. 0105-. 0122

.0172

. 0154-. 0203

.0255

f .0312

1 .0288-. 0337

( .0136

1 .0115-. 0156

/ .0406

\ .0378-. 0433

/ .0270

1 .0259-. 0280

/ .0191

1 .0169-. 0213

Í .0152

\ .0128-. 0176

.0077

. 0040-. 0110

.007

Large beans from same 3 plants_

Washington, D. C, market:

1 S. faecalis, 2 L. casei

2 S. faecalis, 3 L. casei

Washington, D. C, market:

4

do

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

Buffered; autoclaved; chicken pancreas;

average and range.

do

.207 .248

3 S. faecalis, 4 L. casei

Washington, D. C, market:

4

.286 .221 \

3 S. faecalis, 4 L. casei

Washington, D. C, market

Texas market; 3

.189 .174

.380

Texas market; 2 .174

Kentucky Wonder; Texas

market; 2.

Bountiful; Texas A. and M.

College Farm; 2.

Stringless Black Valentine;

Texas A. and M. CoUege

Farm; 2.

Tendergreen; Texas A. and M.

College Farm; 2.

Solid and liquid; 11 samples,

66 cans.

do .495

do .201

do .203

do-.... _ .132

Takadiastase; average and range

Buffered; heated 3 minutes; hog kidney

Takadiastase; average

Í .0029

\ .0012-. 0083

.011 .190 .127

J

Solid and liquid; 2 samples, 2

cans.

Stored 2 months at 70° F

.005

.002

.001

.001

.003

.002

.002 L

do

Stored 2 months at 90° F do...

Stored 2 months at 100° F.. . do _

Stored 4 months at 70° F do .-

Stored 4 months at 90° F do .

Stored 4 months at 100° F... do 1 1

50

90

41

114

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10,—Compiled data on the folie acid content offoods—Contmued

CO

00

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

(U

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

Pi

(8)

Beans-etc.

—Continued

Common or

Kidney—C

Snap wax:

ontinued

Garden or greenhouse; 2 samples.

Golden wax; Texas market; 2

BufiFered; heated 3 minutes; hog kidney; average and range.

BufiFered; autoclaved; chicken pancreas;

average and range,

do

/ .027

\ .018-. 035

.27

. 16-. 38

.023

. 013-. 033

f .0357

\ .0328-. 0385

1 .0198

\ .0172-. 0224

¡ .0308

\ .0308-. 0308

Í .0390

\ .0380-. 0399

\ .0375

\ .0353-. 0396

.006

.24

. 12-. 36

.415

Raw A,

.260

Kentucky Wonder; Texas A.

and M. CoUege Farm; 2.

Stringless; Texas A. and M.

College Farm; 2.

Sure Crop; Texas A. and M.

CoUege Farm; 2.

An .220

do

>114

.443

do .368

Buffered; heated 3 minutes; hog kidney. _ .008

.101

.182

. 110

Canned _

Dry seeds-

.136 41

Frijol bayo (Phaseolus vulgaris

L.)

Red kidney (Phaseolus vulgaris

L.)

Red kidney; composite of several brands:

50

Fed boiled and dried; rat growth method

BufiFered" autoclaved

.50 11

.1275

Í .1880

\ .1742-. 1958

.1160

.1727

.1550-. 1860

4 S. faecalis, 3 L. casei

Navy (Phaseolus vulgaris L.)___

Navy; Texas market; 2

Navy; composite of several

brands:

BufiFered; autoclaved; chicken pancreas;

average and range.

Fed boiled and dried; rat growth method

BufiFered; autoclaved; chicken pancreas;

average and range.

BufiFered; autoclaved; average and range

BufiFered; autoclaved; chicken pancreas;

average and range,

do

.208 .191 [n4

.31 11

f .1453

\ .1418-. 1488

.0327

.0285-. 0369

.1133

.0940-. 1440

Í .0718

\ .0662-0773

Í .0167

\ .0124-. 0210

.0973

. 0960-. 1000

.161

( .0108

\ .0090-. 0126

1 .1363

\ .1275-. 1474

4 S. faecalis, 3 L. casei .154 .128

.079 lll4

Pinto; composite of several

brands:

1 S. faecalis, 2 L. casei

4 S. faecalis, 3 Li casei

BufiFered; autoclaved; average and range

BufiFered; autoclaved; chicken pancreas;

average and range.

.0072

/ .0970

\ .0738-. 1157

.106 .106
Cowpea:

Snap..

SheU.

CO

CO

1947 horticultural duplicates

analyzed:

AlabuDch

Alacrowder

Asparagus

California No.5

Chinese Red

Extra Early Blackeye

Long Pod Cream.

Bunch Purple Hull

Above8 varieties in 1947

Above8 varieties including

every determination.

California No. 5:

1947, old

Duplicate from same plot..

1948; June 11, young

Duplicate from same plot..

1948, June 16, young

Duplicate from same plot..

1948, June 11, old

Duplicate from same plot..

1948, June 16, old

Duplicate from same plot..

1947 horticultural duplicates

analyzed:

Alabunch

Alacrowder

Blackeye Crowder No. 21

Blackeye No. 8152

California No.5

Chinese Red

Extra Early Blackeye

Long Pod Cream

Bunch Purple Hull

Regular Purple Hull

Above 10 varieties in 1947._.

Above 10 varieties including

every determination.

California No. 5:

1948, June 11, fleshy pods

Duplicate from same plot..

1948, June 16, fleshy pods...

Duplicate from same plot..

1948, June 11, membranous

pods.

DupUcate from same plot..

1948, June 16, membranous

pods.

Duplicate from same plot..

1948, June 11, yellow green

pods.

Duplicate from same plot..

" 1948, June 16, yellow green

pods.

Buffered; autoclaved; chicken pancreas;

average.

do_.-.

do

do

..--do

do

do

----do-...

Average_.

Range._

Buffered; autoclaved; chicken pancreas

dodo

do

do

do

do

do

do

do

Buffered; autoclaved; chicken pancreas;

average.

do

do

do

do

do

do

do

do

do

Average

Range

Buffered; autoclaved; chicken pancreas

do

do

do

do

-do.

-do.

.do.

.do.

.do.

.do.

.100

.087

.138

.062

.095

.075

.133

.080

.096 . 058-. 235

.014

.024

.019

.038

.037

.020

.045

.061

.041

.034

.033 . 010-. 116

.918

.800

.190

.588

.830

.697

.330

.806

.895

.558-2. 020

.619

.558

.530

.676

.452

.432

.716

.548

.576

.326

.034

.061

.046

.087

.087

.044

.130

.155

.115

.083

.084 . 027-. 390

.426

.297

.185

.151

.313

.403

.186

.135

.336

.254

.162

«

.552

.525

.552

.550

.344

.312

.635

.657

.298

.240

.459

.443

.318

.228

.273

.292

.106

.419

.243

98

Numerals used in column2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10.—Compiled data on the folie acid eontent o//oods—Continued

Item

(1)

Beans—Con

Cowpea—Co

Shell—Con

Dry seed _.

O

Hyacinth:

Dry seed--

Description of sample*

(2)

ntinued

tinued

Duplicate from same plot..

1947, yellow green and yellow pods.

Duplicate from same plot..

1948, June 11, yellow pods..

Duplicate from same plot..

1948, June 16, yellow pods..

Duplicate from same plot..

1 sample, 1 pound

1947 horticultural duplicates

analyzed:

Alabunch

Alacrowder

Asparagus

Blackeye Crowder No. 21.

Blackeye No. 8152

California No. 5

Chinese Red—

Extra Early Blackeye

Long Pod Cream

Bunch Purple Hull

Regular Purple Hull

Above 11 varieties in 1947___

Above 11 varieties including

every determination.

1947 California No. 5

Replicate from same plot—

do

do

1948 California No. 5

Duplicate from same plot___

Composite of several brands:

2

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Buffered; autoclaved; chicken pancreas

do

.do-

_do.

.do.

_do-

-do.

Takadiastase-papain; 40,000..

[200,000].

Buffered; autoclaved; chicken pancreas;

average.

do

do

do

do '-

do

do

do

do ---

do

do

Average

Range

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

S. faecalis

Moist

basis

(4a)

Black beans (Dolichos lablah L.)

Buffered; autoclaved; chicken pancreas

do

do

do

do

do

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Fed boiled and dried; rat growth method

. 74

[. 148]

.413

.341

.427

.395

.374

.352

.213

.403

.442

.294

.397

.368

. 13(SMoisturefree basis

(4b)

689

/ .1217

\ .1197-. 1237

4910

3783-.6430

.145

.083

.093

.258

.292

.052

.128

.80

[.16]

.455

.373

.465

.439

.417

.387

.232

. 453

.489

.330

.437

.407

.150 .749

.326

.487

.279

. 454

.430

.416

L. casei

Moist

basis

(5a)

Moisturefree basis

(5b)

S. faecalis or

L. casei or both

.252

.353

.328

.149

.211

Moist

basis

Moist

basis

(8)

.540

.1845

.1590-.2100

.3867

.3300-. 4800

> 98

25

.393

.356

.425
Lima:

RawDry seed _

Mung:

Dry seed _

Frozen; 1 sample.

Bush; Texas A. and M. College

Farm:

Clark; 4

Fordhook; 2..

Henderson; 5.

Oklahoma; 3..

Peerless; 3

Thorogrew; 4_

Pole; Texas A. and M. College

Farm:

Carolina; 4

Florida; 4_.

Speckled; 4.

TAES; 2._.

Washington, D. C, market:

1 -..

2_ --

1 sample, 1 pound .

Composite of several brands:

2 _

Texas market; 2.

Autolysis

Takadiastase-.

Hog kidney

Buffered; autoclaved; chicken pancreas;

average and range.

do.. _

.do.

.do.

-do.

.do.

.do.

.do.

.do.

.do.

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000

[200,000]...

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do --

Sprouted__ Fresh sprouting seeds _

do

Pigeonpea:

Dry seed _

Soybean:

Dry seed .

Cajanus cajan (L.) Millsp..

Peking...

do..

Manchu.

do..

Mukden.

do...

Lincoln..

do...

Dunfielddo...

Takadiastase-papain_

do

.do.

.do.

Fed boiled and dried; rat growth method

Takadiastase-papain.

do

.do.

.do.

.do.

.189

.183

.169

.176

.174

.161

.188

.194

.201

.207

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.

.do.

.do.

.do.

.do.

.do.

.016

.008

.023

.0066

.0344

.0283-. 0405

-.33

[. 066]

.0159

.0125-. 0193

.1347

. 1224-. 1424

.36

[. 072]

.148

.0279

.0178-. 0371

.0133

.0112-. 0154

.0227

.0185-. 0279

.0406

.0237-. 0535

.0103

.0097-. 0112

.0324

. 0302-. 0361

.0439

. 0301-. 0620

.0264

. 0235-. 0340

.0562

.0412-. 0742

.0192

.0185-. 0199

.0047

.0466

.0420-. 0512

.0367

. 0335-. 0399

.1217

. 1100-. 1410

.0837

.0801-. 0873

.074

.048

.053

.122

.031

.081

.108

.066

.137

.053

.134

.094

.255

.239

.188

.205

.42
TABLE 10.—Compiled data on the folio acid content offoods—Continued

Item

(1)

Beans—Con.

Soybean—Co

Dry seed—

4^

Flour.

Description of sample*

(2)

ntinued

Continued

Illini

_do.

Anwei

do

Feedstuff; 1 sample

1948 crop; composite U. S.

sample:

4

8_

1 sample.

1948 Association of Official

Agricultural Chemists collaborative assay.

1949 A.OA.C. collaborative £

say.

Special sample; 2_

do

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Takadiastase-papain _

do

.do.

.do.

Buffered; autoclaved; hog kidney.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Untreated

Chicken pancreas

Hog kidney

Chicken pancreas; hog kidney

Buffered; autoclaved; chicken pancreas;

specified method; average and range.

Buffered; autoclaved; chicken pancreas

or hog kidney; other than specified

method; average and range.

Chick weight method; 4 laboratories;

average and range.

Chick hematocrit method; 1 laboratory

Chick hemoglobin method; 1 laboratory

Buffered; autoclaved; chicken pancreas;

specified method; average and range.

Buffered; autoclaved; chicken pancreas

or other treatment; other than specified method; average and range.

Chick growth method; 1 laboratory

Chick blood method; 1 laboratory

Microbiological and chick assays

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

S. faecalis

Moist

basis

(4a)

\ .

Buffered; autoclaved; chicken pancreas

do

.530

0959

0685-. 1308

2563

1250-. 3750

046

255

280

335

429

263-. 550

517

340-.710

Moisturefree basis

(4b)

L. casei

Moist

basis

(5a)

.3933

.260-.490

.35

. 163-. 47

.360

.0873

. 0449-. 1160

.1923

.1425-. 2680

Moisturefree basis

(5b)

.216

.199

.231

.207

S. faecalis or

L. casei or both

Moist

(6a)

Moist

basis

(7a)

.407

. 214-. 58

.417

.320-. 5095

Buffered; autoclaved .118

Buffered; autoclaved; hog kidney . 165

Buffered; autoclaved; chicken pancreas . 386

; do -398

.460

.490

.4146

. 30-. 64

.55

.55

(8)

.355

.400

21

41

ai4

.37

.18-.

.46

.26

.32

.49

Checked

microbiol. 46
Sprouted..

Beef:

BrainCO Chuck.

KidneyLiver:

Raw

Fresh sprouting

Peking

_do_

Manchu-.

_--do

Mukden.

-do.

Lincoln...

...do

Dunfield-

_do.

Illini...

...do...

Anwei.

...do...

1 sample.

Takadiastase-papain.

do-_-.

.do.

.do.

-do.

-do.

.do-

.do-

.do.

.do.

.do.

.do.

-do.

.do.

1 sample. 1 sample,

1 specimen.

Texas market; 1.

Texas market; 2.

Hamburg

HeartWashington, D. C, market: 2

Washington, D. C, market 1 sample 2 samples; 3 specimensTexas A. and M. College Animal Husbandry; 4. 1 sample

Autolysis; 40, 000

[200,000]

Autolysis; 40,000...

[200,000]...

Takadiastase; 40, 000

[200.000]

Papain; 40, 000

[200.000]

Pepsin; 40, 000

[200,000]

Takadiastase-papain; 40,000..

[200. 000].

Takadiastase

do

.do.

.doBuifered; autoclaved; chicken pancreas

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

Autolysis; 40, 000; average

[200,000]

Takadiastase-papain; 40, 000; average

[200,000]

40, 000; range. ..

[200,000]

Buffered; autoclaved; chicken pancreas;

average and range.

Autolysis; 40, 000

[200,000]

Takadiastase

do

Texas A. and M. College Animal

Husbandry; 2.

1 sample

Buffered; autoclaved; chicken pancreas;

average.

.011 I 0022]

.052

[. 0104]

.045

[. 009]

.021

[. 0042]

.052

[. 0104]

.013

.011

.016

.015

.0034 . 0033-. 0035

.0051

.0042-. 0062

.00375

.11

[. 022] . 056-. 16

[. 0112-. 032]

.030

.043

.052

[. 0104]

.24

.048]

.05

[.01]

.47

[. 094]

.11

[. 022]

.012

.012

.011

.010

.0149

.0155 . 0144-. 0166

.0038 . 0036-. 0039

.0049 . 0043-. 0054

.00506

.0031

.0018-. 0042

.035

.056

.0584

.073

.069

.129

.124

.103

.137

.139

.108

.113

.109

.107

.097

.088

.113

yi30

24

25

.059

.055

Autolysis; 40.000 .50

[200,000] [.10]

* Numerals used in column2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.

)130

25

>114

>130

|l03

lll4

>130
TABLE 10. —Compiled data on the folia acid content offoods—Continued

(1)

Beef—Con.

Liver — Conti

Raw—Con,

Description of sample*

(2)

1 sample _

1 sample.

2 sami)les, 5 speciniens1 sample.

Texas A. and M. College Animal Husbandry; 3.

1 liver

I'relirninary treatment of sample;

method; potency designation of

impure standard (in italics)

(3J

(Aulolysis; 40,000

[200,000]

I "Fakadiastasc; 40, 000

j [200,000]

I Autoclavcd 30 minutes; 40, 000..

[ [200,000].

Aulolysis 24 hours 37° C

Takadiastase-papain, 2

hours at 50° C, pH 4.5

Takadiastase-papain, 2

hours 70° C, pH 4.5

Takadiastase-papain, 4

hours at 50° C, pH 4.5

Takadiastase-papain, 4

hours at 55° C, pH 4.5

Takadiastase-papain, 6

hours at 55° C, pH 4.5

Takadiastase-papain, 24

hours at 37° C, pH 4.5

Takadiastase-pTpain, 48

[ hours at 37° C, pH 4.5

Takadiastase-impain

Takadiastase-papain;

Takadiaslase;

40, 000

[200, 000]

40, 000

[200. 000]

40, 000

[200, 000]

40, 000

[200, 000]

40, 000

[200, 000]

40, 000

[200, 000]

40, 000

[200. 000]

40, 000

[100, 000]

40, 000; average

[200,000]

40, 000; range.

[200,000]

40,000

[200,000]

40,000

[200,000]

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

S. faecalis

raki^diastase.

do

do. _

do

do

Takad last aso or other enzyme (abstract); chemical method.

BufFcrod; autoclaved; chicken pancreas;

average and range.

l^akadiastasc; 40, 000

[200, 000]

Moist

basis

(4a)

.25

[.05]

.43

[. 086]

.19

[ . 038]

.82

[ . 164]

. 72

[. 144]

.69

[. 138]

. 73

[. 146]

.73

[. 146]

.61

[. 122]

.88

[. 176]

.87

[.174]

.38

[. 076]

. 32-. 43

[ . 064-. 086]

.574

[. 1148]

. 68-1. 4

[. 136-. 28]

.060

. 150

.044

.064

.097

1.44

Moisturefree basis

(4b)

L. casei

Moist

basis

(5a)

Moisturefree basis

(5b)

1. 1

[•22]

4.63

[.9-S

S. faecalis or

L. casei or both

Moist

basis

(6a) (7a)

.086

.105

.056

.080

.2941

.2766-. 3091

.922

(8)

i^ 24

26

>117

113

8

¡>114

>117
Lung 1 sample Autolysis- 40,000 .17

[.034]

.048

[. 0096]

1 sample

Í200 OOOi

Muscle Autolysis- 40,000

[200, 000]

Í Autolvsis" 40. 000 . .020

[.004]

.031

[. 0062]

.030

[.006]

.022

[.0044]

.010

[.002]

.026

[. 0052]

.019

[. 0038]

.095

[.019]

[200. 0001

Takadiastasc pH 3.0; 40, 000

[200,000]-..

Malt diastase pH 4.5; 40,000

[200,000]

Pancreatic amylase pH 7.0; 40, 000

[200,000]_._.

Pensin DH 18- 40. 000

f200 0001

HVvnsin nH 8 3- 40 000

[200, 000]

Pancrcatin pH 8 3' 40, 000

[200, 000]

Takadiastase- 40.000

Í200 0001

[Takadiastase-papain; method a, turbidimetric.

Takadiastase-papain; method a, acidimétrie.

Takadiastase-papain; method b, aci-

^ dimetric.

Water extract; mild heat; chemical

method.

Takadiastasc

.044

.046

.048

.025

.011

.032

Rib .017

^ do .015

^ Round:

Raw 1 sample, 4 specimens. Takadiastase-papain; 40, 000

[200,000]

.10

[.02]

.007

.006

.004

.009

.015

.007

.033

.021

.024

.0083

.0092

f .0077

\ .0073-. 0080

/ .oo;3'i

\ .0087-.0l0a

r .0043

1 .0038-. 0049

/ .0074

\ .0066-. 0079

.34 .

[. 068]

1

.006

.007

.005

<.0005

.014

.004

lo.l N KOH autoclaved 1 hour

1 2 N KOH autoclaved 30 minutes

Takadiastasc _ .. ._

Takadiastasc

do

do

Washington, D. C, market; 2

Washington, D. C, market:

3

ÍBuflFered; autoclaved; average and range

1 Buffered; autoclaved; chicken pancreas;

[ average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

Í .0066

1 .0063-. 0070

/ .0066

\ .0065-. 0068

.0051

. 0050-. 0052

.0055

.0054-. 0056

.0044

. 0033-. 0055

.0064

.0052-. 0080

Í .0167

1 .0153-. 0181

.031 .022

8 _ --. .032 .018

Washington, D. C, market:

2

3 .020 .017

.056

Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10,—Compiled data on the folie acid content o//oods—Continued

(1)

Beef—Con.

Round—Con.

Raw—Contin

Dried,

defatted

4i^ a

Spleen.

SweetbreadTestes_

Beet:

RawDescription of sample*

(2)

ued

Texas market; 4_

1947 A.O.A.C. collaborative assay.

1 sample

Texas A. and M. College Animal Husbandry; 2.

Pancreas; 1 sample

Thymus; 1 sample

Bull; 1 sample

Calf; 1 sample

1 sample, 3 specimens.

1 sample

1 sample

High-quality sample

Garden or greenhouse sample.

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3;

Buffered; autoclaved; chicken pancreas;

average and range.

No enzyme treatment; specified method;

average and range.

Buffered; autoclaved; chicken pancreas;

specified method; average and range.

No enzyme treatment; other than specified method; average and range.

Other treatments or other methods;

average and range.

Autolysis; 40, 000

[200,000]

Buffered; autoclaved; chicken pancreas;

average and range.

Autolysis; 40, 000

[200,000]

Autolysis; 40, 000

[200,000]

Autolysis; 40, 000

[200,000]

Autolysis; 40,000

- [200,000]

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

S. faecalis

Moist

basis

(4a)

Takadiastase-papain; 40, 000. _ _

[200,000]

Takadiastase-papain; 40, 000

[200,000]

No treatment

pH 4 autoclaved 12 hours

0.1 N KOH autoclaved 1 hour __

2N KOH autoclaved 30 minutes..

Takadiastase

Chicken pancreas

jTakadiastase

\Hog kidney..__

Buffered; heated 3 minutes; hog kidney.

Buffered; heated 45 minutes( abstract);

chemical method.

.045

[. 009]

.090

[.018]

.005

.008

<.002

<.002

.028

.008

.016

.022

Moisturefree basis

(4b)

.21

[. 042]

L. casei

(5a)

.0142

.0115-. 0180

.0282

. 013-. 074

.047

. 018-. 141

.026

. 013-. 050

.042

. 017-. 097

/ .0228

\ .0219-. 0236

1.6

[.32]

.50

[.10]

.42

[. 084]

.8

[.16]

.34

[. 068]

Moisturefree basis

(5b)

S. faecalis or

L. casei or both

Moist

basis

(6a)

Moist

(7a)

.005

.003

<.002

<.002

.023

.007

) 43

130

25

26

.24

yi20

41

8
4^

Washington, D. C, market:

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range,

do

f .0036

[ .0021-. 0050

r .0177

\ .0169-. 0184

.0030

.0014-. 0045

.0150

. 0126-. 0183

/ .0106

\ .0093-. 0119

I .0106

\ .01Ô4-.0109

2 S. faecalisy 3 L. casei _ .121 .103

.091

do do

•

.073 -

Takadiastase-papain; 40,000...

[200,000] ___

.21

[.042]

.017

.190

2.0

[.5]

Beet greens:

Raw \

/

Garden or greenhouse sample. _

1 Hoe kidnev /

Buffered; heated 3 minutes; hog kidney

Buffered; heated 45 minutes (abstract);

chemical method.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

.025 .23

.366

Immature sample; Maryland

farm:

9 Í .0218

\ .0175-. 0261

Í .0282

\ .0249-. 0310

. 0202

Í .0507

\ .0500-. 0514

.0258

. 0225-. 0290

.0304

. 0263-. 0338

.0135

.0315

6 S. faecalis, 4 L. casei

Mature from beet sample:

.495 .533

2 Buffered; autoclaved; chicken pancreas;

average and range,

do

.497 .309

Í .0196

\ .0170-. 0222

/ .0389

\ .0381-. 0396

.0129

. 0098-. 0173

.0188

. 0136-. 0228

/ .0059

1 .0053-. 0064

/ .0124

\ .0120-. 0127

. 0024

.0021-. 0027

.0076

. 0069-. 0083

. 0040

. 0035-. 0046

.338

An do .452

Washington, D. C, market:

3 Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range,

do

/ .0160

1 .0137-. 0192

/ .0165

\ .0131-. 0230

Blackberry:

Raw

5 S. faecalis, 3 L. casei

Lawton; Texas A. and M. College Farm; 2.

Early Wonder; Texas A. and

M. College Farm; 2.

Washington, D. C, market:

2

.101 .115

.039

do .094

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

Takadiastase-papain; 40, 000

[200,000]

f .0030

\ .0028-. 0032

Í .0074

\ .0065-. 0086

Í .0049

\ .0038-. 0053

.034

[. 0068]

Black-eyed

peas. See

Beans,

cowpeas.

•Blueberry:

Raw..-

3 S. faecalis, 2 L. casei.

Washington, D. C, market; 4

. White, unenriched; 1 sample,

1 spécimen

.054 .055

Brazil nut .005 .004

Bread:

Wheat .053

[. 0106]

.. 1 1

114

25

41

8

25

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10.—Compiled data on the folio acid content offoods—Continued

Ilcm

(1)

Bread—Con.

Wheat—Cont

00

Broccoli:

Raw

Broccoli

leaves:

Raw

Brussels

sprouts:

Raw

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Description of sample* S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

2

(2)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

inued

Whole wheat; 2 samples, 2 spec- 'I'akadiastase-papain: 40, 000;average

[200.000]

40, 000; range .

[200,000]

BuPFered; autoclaved; chicken pancreas;

average and range.

_do __.

----do L...

do

---do

fWater extract- - - . - -

.069

[. 0138]

,052-. 086

[ . 0V)4-. 0172]

/ .0163

\ .0162-. 0163

/ .0134

\ .0108-. 0159

/ .0290

\ .0231-. 0333

f .0335

\ .0273-. 0387

/ .0238

\ .0208-. 0272

.058

.054

.090

.090

/ .0080

\ .0075. 0085

1 .0333

\ .0268-. 0415

. 11

imens. [ . 022]

\ 2b

White; Washington, D. C, .024 .0138

.0133-. 0143

.0090

.0071-. 0112

.0250

. 0240-. 0260

.0271

.0235-. 0300

.0157

. 0155-. 0159

.080

.083

.110

.110

.0140

.0120 .0160

.0352

.0200 .0500

Í .0236

\ .0210-. 0262

f .0245

.021

market; 2.

Vienna; Washington, D. C'., .018 .012

market; 4.

Cracked wheat; Washington, .042 .037

D. C, market; 4 S. faecalis. •114

3 L. casei.

Dark wheat; Washington, D. C.. .049 .040

market; 5 S. faecalis, 4 L.

casei.

Washington, D. C, market; 3 .037 .024

S. faecalis, 2 L. casei.

Garden or retail sample •j Takadiastase ------ . 90

[Hog kidney

Garden or greenhouse sample. _ Buffered; heated 3 minutes; hog kidney.

BuflFered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

. .do

41

Washington, D. C, market:

2 _

7 .333 .352

Texas market; 2 .257

do - - - do .258

do.

\ .0230. 0260

{ .1510

\ .1420 . 1600

*

/ .0908

\ .0780-. 1035

.0109

. 0074-. 0130

Calabrese; Texas A. and M. 1.041

College Farm; 2.

Texas market; 2.. . do .841

BufTcred; autoclaved; average and range / .0124

\ .0089 .0178

Washington, D. C, market:

3

lu4
4^

CO

7 Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

Buffered; autoclaved; chicken pancreas;

average and range,

do

/ .0248

\ .0163-. 0372

.0162

.165 .0189

.0138-. 0300

.0163

r .0338

\ .0315-0360

f .0310

\ .0283-. 0330

/ .0111

\ .0061-. 0137

.126

Washington, D. C, market

Texan mnrlcpt' 2 .212

Tf^Ya«! markf^i* 4 .200

Pexaa A. and M. College creamery; 3.

Buttermilk... do .092

Takadiastase-papain; 40, 000

[200,000]...

Takadiastase

.065

[.013]

.012

.006

.009

.041

.21

0

.021

.037

/ .0034

\ .0028-. 0040

1 .0079

\ .0057-. 0095

.78

[. 156]

Cabbage:

Raw

Garden or retail sample

Col (Brassica olerácea L. var.

capitatd).

do

f do

.084

1 uo , --

Buffered; heated 45 minutes (abstract);

chemical method.

.29

Red; high-quality sample

Washington, D. C, market:

2

\ Takadiastase

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range,

do

.0028

. 0026-. 0030

.0064

. 0054-. 0069

f .0190

\ .0188-. 0192

1 .0426

\ .0344-. 0507

\ .0187

\ .0186-0188

Í .0171

\ .0143-. 0199

/ .0746

\ .0614-. 0878

3 .100 .081

Tpxa^ market" 2 .^275

do do -- -- .501

do do .253

Red- Texas market' 2 do .164

Wakefield; Texas A. and M.

CoUege Farm; 2.

do .867

(Takadiastase; 40,000 .20

[.04]

.49

[.098]

.02, .09

[.004, .018]

.14, .20

[.028, .04]

.0058

Í .0120

\ .0116-. 0124

Cabbage,

Chinese

or celery:

[200,000]

Takadiastase; rat liver; 40, 000

1 [200,000]

ÍTÍtkadiastase; 40,000 _ ._

[200,000].:

Washington, D. C, market:

1

1 Takadiastase; rat liver; 40, 000

[ [200,000]

Buffered; autoclaved.. .0043

2 Buffered; autoclaved; chicken pancreas; .0114

average and range.

do •

.214 .204

Texas market' 3 Í .0206

\ .0189-. 0223

.275

1 samóle 3 SDCcimcns Takadiastase-papain; 40, 000..

[200.000]

.13

[. 026]

1.3

[.26]

Cantaloup:

Raw 1

25

90

50

120

8

114

> 85

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10.—Compiled data on the folio acid content of foods—Continued

o

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays ~ Dther assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

Z

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

i

(8)

Cantaloup—C

Raw—Contin

ontinued

ued

Washington, D. C, market:

2 S. faecalts, 1 L. casei

3 S. faecaliSj 2 L. casei

Resistant; Texas A. and M.

College Farm; 4.

1 sample . __»_-_

Buffered; autoclavcd; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do.

Í .0088

\ .0080-0096

/ .0087

\ .0079-. 0092

.0088

.091 .0084

.0072-. 0096

f .0034

\ .0028-. 0039

.088 >114

.047

[Autolysis; 40,000

[200.000]

Takadiastase; 40,000

[200,000]

Papain; 40,000

1 [200,000]

1 Takadiastase-papain; 40, 000

[200,000]

Takadiastase; papain; 40, 000

[200,000].:

Papain; takadiastase; 40, 000

[ [200.000].

Takadiastase-papain; 40, 000; average

[200,000]

40,000; range. _

[200.000]

Takadiastase; 40,000

[200.000]

Takadiastase; rat liver 40, 000

[200.000]

Takadiastase

.036

[. 0072]

.046

[. 0092]

.026

[. 0052]

.051

[. 0102]

.059

[.0118]

.036

[. 0072]

.097

[. 0194]

. 075'. 13

[. 015-. 026]

.042

[.0084]

.084

[. 0168]

.011

.008

.008

.024

.12

Carrot:

Raw

4 samples, 18 specimens

( ^^

.82

[. 164]

<

> 25

Garden or retail sample

Zanahoria {Daucus carota L.) _

>^b

.013 90

do .097 50

High-quality sample / do._ -

\M.M

! Hog kidney >12ü

Buffered; heated 45 minutes (abstract);

chemical method.

Water extract; mild heat; chemical

method.

Buffered; autoclaved; average and range

BufiTered; autoclaved; chicken pancreas;

average and range.

.13

.054

1

.040

.0020

. 0020-. 0021

.0076

} «

5

Washington, D. C, market:

2 » _ f .0015

\ .0013-. 0017

f .0072

1 .0064-. 0089

3 S. faecalis, 2 L. casei .055 .058
Washington, D. Ç., market; 4.

Washington, D. C, market:

3

CannedCassava:

Raw

Cauliflower:

Raw

Texas market; 2.

do

do

Solid and liquid; 10 samples,

60 cans.

Solid and liquid; 2 samples, 2

cans.

Stored 4 months at 70° F. _ .

Stored 4 months at 90" F.__

Stored 4 months at 100" F. _

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

^ average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do-

-do.

.doTakadiastase; average and range.

Takadiastase; average

Manihot esculenta, Crantz, Cuban market.

2 samples, 2 specimens

Garden or retail sample.

.do.

Coliflor (Brassica olerácea L.

var. botrytis).

High-quality sample

.do.

_do-

.do.

Buffered; autoclaved; takadiast'kse;

chicken pancreas.

Takadiastase-papain; 40, 000; average

[200,000]

40, 000; range.. _

[200.000]

Water extract

Acid hydrolysis

Alkaline hydrolysis

Takadiastase

Water extract ;

Acid hydrolysis

Alkaline hydrolysis

^Takadiastase

Water extract

Acid hydrolysis

AlkaUne hydrolysis

Takadiastase

-.do

.do.

1 sample.

Hog kidney

Buffered; heated 3 minutes; autolysis

pH 4.5.

Buffered; heated 3 minutes; takadias-

.0033

.0032-. 0034

.0059

.0056-. 0063

.0044

.0042-. 0049

.0068

.0062-. 0073

.0013

.0010-. 0022

.14

[. 028]

. 11-. 16

[. 022-. 032]

.006

.020

.006

.010

.010

.015

.008

.017

.009

.022

.008

.024

.016

.012

.032

.026

.026

.015

* Numerals used in column 2 for Reference No.

Buffered; heated 3 minutes; Rhozyme

P-11.

Buffered; heated 3 minutes; Protease 15

Buffered; heated 3 minutes; hog kidney

Buffered; heated 3 minutes; takadiastase; hog kidney.

Buffered; heated 3 minutes; Rhozyme;

hog kidney.

114 refer to the number of subsamples per lot or to the number of determinations of special samples.

.017

.087

.095

.039

.059

1.2

[.24]

.0034 ^

. 0033- 0034

.0054

. 0046-. 0060

.0040

. 0039- 0041

.0069

.0064-. 0074

.0156

.0130-. 0182

.0062

.0051-. 0073

.0101

.0085-. 0117

.0041

.0022-. 0057

.00004

.051

.026

.022

.045

.057

.021

.024

.062

.050

.041

.057

.070

.041

.060

.154

.053

.077

.0024

.006

.005

.005

} 17

10

50

>120
TABLE 10.—Compiled data on the folio acid content offoods—Continued

Ü1 to

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg. 100 gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

a

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

u

Oí

(8)

Cauliflower—

Raw—Contin

Continued

ued

1 sample—Continued.

Garden or greenhouse sample _ _

Buffered; heated 3 minutes; Protease;

hog kidney.

Buffered; heated 3 minutes; hog kidneyBuffered; heated 45 minutes (abstract);

chemical method.

.052

.044

1

J

> 91

41

.396 1

[«

Washington, D. C, market:

1 .0070

Í .0128

\ .0103-. 0152

.0100

.0172

.0145-. 0200

Í .0291

\ .0247-. 0335

Í .0299

\ .0293-. 0305

9 Buffered; autoclaved; chicken pancreas;

average and range,

do

.152 .205

.323 lll4

do .325

White, high-quality sample

Pascal; high-quality sample

Washington, D. C, market:

ÍTakíidiaqtaae .004

.024

.003

.029

.0024

Í .0078

\ .0069-. 0087

.00715

Celery:

Raw

ITakadiastase

>120

1 TTn? kidnev

.0027

.0085

.0079-. 0092

.00665

Í .0052

\ .0043-. 0061

( .0074

\ .0059-0088

>l

9 Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

Buffered; autoclaved; chicken pancreas;

average and range.

do - -

.159 .173

Washington, D. C, market

.096

>114

.164

Buffered; heated 45 minutes (abstract);

chemical method.

ÍTakadiastase; 40,000

J [200,000]

Takadiastase; rat liver 40, 000

1 [200,000]

Celery greens:

.30 } '

Chard:

Raw

.38

[.076]

.42

[. 084]

.071

.086

.123

f .100

\ .086-. 125

Garden or retail sample

> 85

.076

.087

.123

.111

. 087-. 142

Takadiastase; average and range

Garden or retail sample rPakadiastase

Stored 3 days at room temperature.

[ 90

1.15

.50

1.30

do - .35
OÍ

CO

Cheese:

CheddarStored 15 days in refrigerator

Stored 15 days iced

Acelgas {Beta vulgaria L.)

1 sampleHigh-quality sample

Garden or greenhouse:

5 S. faecalis, and 6 L. casei

samples.

Garden or greenhouse sample. _

Stored in a wax bag:

1 day at room temperature

2 days at room temperature

3 days at room temperature

1 week in refrigerator

2 weeks in refrigerator

1 week in crushed ice

2 weeks in crushed ice

Garden or greenhouse sample. _

Stored in a wax bag:

1 day at room temperature

2 days at room temperature

1 week in refrigerator

2 weeks in refrigerator

1 week in crushed ice

2 weeks in crushed ice

Garden or greenhouse sample..

Stored in a wax bag:

3 days at room temperature

2 weeks in refrigerator

2 weeks in crushed ice

Washington, D. C, market:

1

do

do..

do

Buffered; heated 3 minutes; incubated

pH 4.5.

Buffered; heated 3 minutes; takadias-,

tase.

Buffered; heated 3 minutes; hog kidney.

Autolyzed in water

Incubated pH 4.5

Takadiastase

Takadiastase (corrected for conjugate

content of takadiastase).

Hog kidney

Takadiastase

Hog kidney

Buffered; heated 3 minutes; hog kidney; average and range.

Buffered; heated 3 minutes; hog kidney

.do-

.do.

.do_

.do_

.do.

.do.

-do.

_do.

.do.

.do.

.do-

.do.

.do.

.do.

.do.

Lucullus; Texas A. and M. College Farm; 3.

Lucullus; Texas A. and M. College Farm; 2.

1 sample

1 sample .

Texas market; 2.

New York State; 4.

-do.

-do-

.do.

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas;

average and range.

do

-do.

Takadiastase-pàpain; 40, 000

1200,000].--

Takadiastase

Buffered; autoclaved; chicken pancreas;

average and range.

do .1

.024

.027

.025

.080

.050

.061

.060

(. 054)

.079

.011

.066

.070

. 044-. 125

.0049

.0300

.0290-. 0313

.030

1.006]

.005

{: 0146

0137-.0150

.55

1.25

.298

.62

. 32-1. 00

.730

.740

.830

.630

.840

.700

.950

.970

.390

.320

.280

.480

.320

.500

.350

1.000

.480

.540

1.200

.045

[. 009]

.062

. 040-. 125

.0196

.0167-. 0225

.0124

.0122-. 0126

.50

1.30

.53

. 32-.100

.570

.600

.800

.460

.610

.640

.770

1.000

.360

.320

.220

.420

.330

.430

.350

1.000

.740

.650

1.300

.636

.900

.410

.029

.019

50

U20

> 41

^114

25

90

>114

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10.—Compiled data on the folie acid content offoods—Continued

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Ö

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

2

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Vloisturefree basis

(5b)

.091

Moist

basis

(6a)

Oí

(8)

Cheese—Con.

Texas A. and M. College Creamery; 3.

Washington, D. C, market; 4

Composite, 5 S. faecalis, 4 L.

casei.

Buffered; autoclaved; chicken pancreas;

average and range.

do

do

An

f .0208

1^ .0169-. 0242

.0265

. 0253-. 0287

.0106

.0094-. 0127

Í .0052

\ .0044-. 0069

.0034

.0031-. 0036

.0067

. 0061-. 0073

1

Cottage

f .0465

1 .0443-. 0517

' .0116

.0108-. 0133

.171 .097

.018 .016

Processed

Cherry: .028

114

Raw

Washington, D. C, market; 2

2 samples, 2 specimens

[Buffered; autoclaved; average and range

[Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000; average

[200,000]

4Í?, 000; range. _

[200,000]

Í .0025

\ .0023-. 0027

/ .0076

\ .0073-. 0078

.15

[.03]

. 098-. 20

[. 0196-. 04]

.037 .033

^ Chicken: .60

[-12]

^

Breast

> 25

25

.005 46

|l26

1 87

Heart Old hen

White leghorn chicks; 4-5 weeks

old; PGA deficient basal ration+2.00 mg. PGA per kg.

ration; 6 samples (2 each).

1 sample

[200,000]

Averaged results from digestion with

takadiastase and digestion with hog

kidney; average and range.

J .021

\ .019-. 023

.047

.047

<. 005

.034

.26

.049

r.i6

\ .10-. 22

.12

[.024]

. 095-. 15

[. 019-. 03] •

[.05]

.043

.044

<.005

.040

.12

.045

X

No treatment

pH 4 autoclaved

Jo.l N KOH autoclaved 1 hour

|2 N KOH autoclaved 30 minutes

> 76 Kidney

Chicks 4-5 weeks old; PGA deficient basal ration-l-2.00 mg.

PGA per kg. ration; 6 samples (2 each).

2 samples, 4 specimens

Takadiastase

[chicken pancreas

Averaged results from digestion with

takadiastase and digestion with hog

kidney; average and range.

Takadiastase-papain; 40, 000; average

[200,000]

40, 000; range..

[200,000]

\ 87

.54

[. 108] Leg

. .005 - 46

Old hen; 1 sample._.. . 1.2

[.24] Liver rorjr» 00(11 . 126
enOÍ

do c\rt 40 000 2.4

[200 0001 [.48]

. 10-. 35

White leghorn; 8-13 weeks old;

early diet deficient,

do

BufiFered* DH 7 0' incubated .616

.974

.164

.428

.016

.512

.458

.792

.14

.21

.16

<.04

.07

.42

.30

f .107

1 .079-. 152

/ .235

\ .146-. 308

/ .352

\ .197-. 451

|l.47

U. 19-1. 64

/ .10

1 .04-. 21

I .39

\ .36-. 43

f .305

\ .18-43

do

do do

do do

do do

do do

do do

do do

.17

.23

.21

.06

.13

.3»

.26

0.1 N KOH autoclaved 1 hour__

2 N KOH autoclaved 30 minutes

White leghorns; 4 weeks old;

PGA deficient basal ration:

Basal ration; 6 chicks

Basal ration+0.25 mg. PGA

per kg. ration; 5 chicks.

Basal ration+1.000 mg. PGA

per kg. ration; 6 chicks.

Basal ration+10.0 mg. PGA

per kg. ration; 6 chicks.

White leghorns; 5 weeks on

PGA deficient basal ration.

White leghorns; 5 weeks on

PGA deficient basal ration+

2.00 mg. PGA per kg. ration.

White leghorns; 4-5 weeks old;

PGA deficient basal ration+

2.00 mg. PGA per kg. ration;

6 samples (2 each).

3-4-week-old chicks on purified

diet with and without PGA

supplement.

White leghorn chickens:

Basal diet; 12 chicks

Basal diet+0.05 mg. PGA

per kg. diet; 4 chicks.

Basal diet+0.10 mg. PGA

per kg. diet; 8 chicks.

Basal diet+0.20 mg. PGA

per kg. diet; 7 chicks.

Takadiastase; average and range

do- - -

do _

do -

do

do —_

Averaged results from digestion with

takadiastase and digestion with hog

kidney; average and range.

'

'

.07- . 19

.80-1. 21

1. 13-1. 40

.20

.15

.21

.19

.13

.15

.11

.15

.13

.20

.25

.31

.22

.22

.32

.30

Autolvsis DH 7 0

Autolvsis DH 7 0

1 Autolvsis DH 4 5

Autolysis pH 7.0

Autolvsis DH 7 0

Chicken pancreas

46

31

76

- 87

115

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10.—Compiled data on the folia acid content offoods—Contmued

05

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in itahcs)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

0)

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Chicken—Con.

Liver—Conti nued

White leghorn chickens—Con.

Basal diet+0.40 mg. PGA

per kg. diet; 9 chicks.

Basal diet+0.80 mg. PGA

per kg. diet; 9 chicks.

Basal diet+2.00 gm. PGA

per kg. diet; 9 chicks.

Basal diet+10.00 mg. PGA

per kg. diet; 8 chicks.

Commercial feed contained

1.75 mg. PGA per kg.; 8

chicks.

White leghorn pullets; 4 chicks

each:

Basal diet contained 0.008

mg. PGA per kg.

Basal diet+0.25 mg. PGA

per kg. diet.

Basal diet+0.5 mg. PGA per

kg. diet.

Basal diet+0.75 mg. PGA

per kg. diet.

Basal diet+1.0 mg. PGA per

kg. diet.

Basal diet+1.25 mg. PGA

per kg. diet.

Basal diet+1.50 mg. PGA

per kg. diet.

Basal diet+2.0 mg. PGA per

kg. diet.

Basal diet+3.0 mg. PGA per

kg. diet.

Practical feed

.29

.23

.29

.32

.85

.87

.99

.86

.50

.51

.60

.63

.77

.73

.78

.89

.67

.53

.73

.71

.20

.18

.25

.36

.32

.47

.33

.47

.42

.24

Autolvsis DH 7 0

Aiitolvsis nH 7 0

Autolvsis DH 7 0

1 HOP kidnev >iib

Aîitolv<5Îs nH 7 0

IHoff kidnev --

Autolvsis DH 7 0

do

do

do

do

do

do --

do

do

do

»•111
<1

White leghorn; 4 weeks old;

germ-free chicks; 5 samples.

White leghorn; 4 weeks old;

control chicks; 5 samples.

4 weeks old; control diet (PGA

deficient ration+0.50 mg.

PGA per kg.):

Control diet: 12 chicks

Control diet+vitamin B12;

12 chicks.

Control diet+vitamin C; 12

chicks.

Control diet+sulfasuxidine;

12 chicks.

Control diet+sulfa8uxidine+

vitamin Bi2; 12 chicks.

Control diet+sulfasuxidine4-

vitamin C; 12 chicks.

4 weeks old; ration I (PGA deficient ration with other B

vitamins increased):

Ration I; 12 chicks

Ration I +vitamin B12; 12

chicks.

Ration I+vitamin C; 12

chicks.

Ration I-|-sulfasuxidine; 12

chicks.

Ration I+sulfasuxidine-l-vitamin B12; 12 chicks.

Ration I-|-sulfasuxidine+vitamin C; 12 chicks.

Ration 1+0.50 mg. PGA per

kg. ration; 12 chicks.

Ration 1+0.50 mg. PGA per

kg. ration+vitamin B12; 12

chicks.

Ration 1+0.50 mg. PGA per

kg. ration+vitamin C; 12

chicks.

Ration 1+0.50 mg. PGA per

kg. ration+sulfasuxidine;

12 chicks.

Ration 1+0.50 mg. PGA per

kg. ration+stdfasuxidine+

vitamin B12; 12 chicks.

Ration 1+0.50 mg. PGA per

kg. ration+sulfasuxidine+

vitamin C; 12 chicks.

4 weeks old; PGA deficient ration; 10 chicks.

4 weeks old; PGA deficient ration+0.020 mg. PGA injected; 10 chicks.

4 weeks old; PGA deficient ration+25 mg. vitamin C injected; 10 chicks.

Texas market; 2

Takadiastase-papain; average and range

do

Autolysis pH 4.5 18-20 hours 37° C.

do

-do-

-do.

_do_

_doAutolysis pH 4.5 18-20 hours 37" C.

do

-do.

.do.

_do.

-do.

-do.

.do.

.do-

.do.

-do.

.do-

-do.

-doBuffered; autoclaved; chicken pancreas

.117

.104

.242

.138

.169

.134

.109

.079

.148

.101

.074

.164

.117

.118

.195

.120

.098

.231

.127

.21

. 10-. 30

.19

\ .11-. 30

97

> 39

.3770 1.351 I.

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10,—Compiled data on the folie acid content offoods—Continued

Description of sample*

(2)

Prehminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO mg.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

1

S

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

1

&

(8)

Chicken—Con

Muscle White leghorn; 4 weeks old;

PGA deficient basal ration:

Basal ration; 6 chicks

Basal ration+0.25 mg. PGA

per kg. ration; 5 chicks.

Basal ration+1.00 mg. PGA

kg. ration; 6 chicks.

Basal ration+10.00 mg. PGA

per kg. ration; 6 chicks.

White leghorn; 5 weeks on PGA

deficient basal ration:

Basal ration _

Takadiastase; average and range

do

do

do _

do

Í .005

\ .0042-0069

/ .006

\ .004-. 007

/ .006

\ .005-. 008

/ .004

\ .003-. 005

f .009

1 .005-. 013

.007

f .008

\ .004-. 012

CJ!

87

00

Basal ration+2;00 mg. PGA

per kg. ration.

White leghorn; 4-5 weeks old,

on PGA deficient basal ration+2.0 mg. PGA per kg.

ration; 6 samples (2 each).

Dark meat; Texas market; 2

White meat; Texas market; 3

White leghorn; 4-5 weeks old;

PGA deficient basal ration+

2.0 mg. PGA per kg. raüon;

6 samples (2 each).

Washington, D. C, market:

2 _

do ._

Averaged results from digestion with

takadiastase and digestion with hog

kidney; average and range.

Buffered; autoclaved; chicken pancreas;

average and range.

do

Í .0028

\ .0022-. 0034

Í .0031

1 .0026-. 0035

.013

.014 >114

Averaged results from digestion with

takadiastase and digestion with hog

kidney; average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000. _ _

[200,000]_ __

Í .005

\ .005-. 006

Í .0044

1 .0037-, 0050

Í .0316

1 .0271-. 0354

.099

[. 0198]

Skin

Chicory:

Raw __

.0053

.0042-. 0063

.0280

.0236-. 0304

87

3_ .632 .560 >n4

1 sample, 1 pound

Chinese cabbage. See

Cabbage,

Chinese.

Chocolate .100

[.02]

^

}25

}
en

Coconut:

Meat. Texas market; 5 Buffered; autoclaved; chicken pancreas;

average and range.

f .0276

\ .0138-. 0423

.045 1

/

Dried meat _ _ .05

Milk 1.0003

.015

Codfish:

Canned,

strained

Coffee:

Toasted grain

CoUard:

Raw

Coffea arabica L.; Cuban market.

Texas A. and M. College Farm;

3.

Cilantro (Coriandrum sativum

L.)

BUote {Zea mays L )

BufiFered; autoclaved; takadiastase;

chicken pancreas.

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase

0

f .1018

\ .0858^.1133

.960 \

.007

.019

.067

.070

.0138

f .0051

\ .0038-. 0063

1 .0135

\ .0124-. 0144

.050

.052

/

Coriander:

Raw.. - _

Corn:

Raw Takadiastase

rrnlHpn* hicli-niifilif.v Rnmrtlp / do

Washington, D. C, market

Washington, D. C, market:

2

1 HoGT kidnev Í

Buffered; autoclaved; chicken pancreas

BufiFered; autoclaved; average and range

BufiFered; autoclaved; chicken pancreas;

average and range,

do

.0184

.P051

.0047-. 0054

3 S. faecalis, 2 L. casei .0093

Aristogold; Texas A. and M.

CoUege Farm; 2.

Golden Bantam; Texas market;

3.

Honey June; Texas A. and M.

College Farm; 2.

YeUow Field Hybrid; Texas

market; 4.

Golden Bantam; Texas market;

2.

Golden Bantam; Texas A. and

M. CoUege Farm; 2.

Golden Cross Bantam; Texas

A. and M. CoUege Farm; 2.

loana; Texas A. and M. CoUege

Farm; 2.

Tendermost; Texas A. and M.

CoUege Farm; 3.

YeUow; soUd and liquid; 10

samples, 60 cans.

.059 .041

f .0133

\ .0131-0135

f .0699

\ .0653-. 0775

f .0671

\ .0652-. 0690

Í .0234

\ .0188-. 0270

1 .0083

\ .0074-. 0092

1 .0193

\ .0167-. 0219

\ .0284

1 .0266-. 0301

¡ .0131

\ .0129-. 0132

/ .0243

\ .0153-. 0325

.054

do .268

do .359

do

1

.102

do .039

.. do.- _ .054

_. do .133

do .059

do _-- .148

Takadiastase; average and range _

Takadiastase-papain; 3, 100

f .0017

\ .0013-. 0024

.0056

. 0033-.0069

1.00

[. 0155]

.034

.038

Canned 1]

Dry seed

Maíz U (Zea Mays L.)

Maíz Gto. 20 {Zea Mays L.)_._

[200,000]. f

Takadiastase _ .031

.035

.023

\

do _ \

Ground

[BufiFered; heated 3 minutes; hog kid1 ney; method a.

1 BufiFered; heated 3 minutes; hog kid-

[ ney; method b.

.022

.017 '

114

11

118

10

114

50

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamplcs per lot or to the number of determinations of special samples. ' mg. per 100 ml.
TABLE 10.—Compiled data on the folie acid content offoods—Contirmed

o

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

¿

1

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

1

(8)

Corn—Continu

Dry seed—C

ed

ontinued

Feedstuff; 4 tests Chick growth; average and range r .03

1 .008-. 06 } "^^

Yellow; feedstuff; 7 S. faecalis,

6 L. casei samples.

1948 crop; composite U. S.

sample:

2 S. faecalis, 3 L. casei _

4 S. faecalis, 5 L. casei

1 sample

Buffered; autoclaved; hog kidney; average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; takadiastase

[Buffered; heated 3 minutes; hog kid1 ney; method a.

1 Buffered; heated 3 minutes; hog kid-

[ ney; method b.

Buffered; autoclaved; hog kidney;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000_ _

[200,000]_. _

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

/

\

{

I

.029

.022-. 044

.0055

. 0044-. 0065

.0238

. 0188-. 0308

.006

.009

.023

. 021-. 029

.0045

.0037-. 0051

.0234

.0130-. 0365

J ^^

.027 .026 [114

Breakfast

cereal 90

.009

.005

.009

. 007-. 013

Í .0022

\ .0019-. 0025

.0050

. 0033-. 0070

.0171

. 0135-. 0207

.0616

. 0510-. 0700

5 samples

1 ^^

f .009

1 .006-. 012

.0033

/ .0061

\ .0045-. 0076

f .0114

\ .0090-. 0127

Í .0987

\ .0915-. 1071

.010

[.002]

f .0029

\ .0024-. 0034

f .0045

\ .0040-. 0049

Trace

.020

[.004]

r .0023

\ .0016-. 0030

Washington, D. C, market:

1 S. faecalis, 2 L. casei

2 S. faecalis, 3 L. casei _

Corn ^nd soy; Washington,

D. C, market:

3 S. faecalis, 2 L. casei.

4

J4I

1

.006 .005 •

[114

.101 .063

Hominy grits 1 sample, 1 pound._ .011

[.0022]

1

Washington, D. C, market:

2-._

}25

.0021

. 0018-. 0024

.0038

.0025-. 0065

6 S. faecalis, 8 L. casei

2 samples

.005 .004 >114

Meal 61

White 1 sample, 1 pound. Takadiastase-papain; 40, 000

[200,000] __

Buffered; autoclaved; average and range

.023

[. 0046]

Washington, D. C, market:

3 S. faecalis, 2 L. casei

\ 25

.0016

114
YeUow_-_.

Sprouted, dehydrated..

Cowpea. See

Bean and

bean products, cowpea.

Cranberry:

Raw

Cucumber:

Raw

(X)

Custard

apple,

bullock's

heart:

Raw

Date.

Dewberry:

Raw

Dock:

Raw.

Zea mays L.; Cuban market.

do

-doWashington, D. C, market:

2 S. faecalis, 4 L. casei. _..

Seed, shoot, and root.

Washington, D. C, market:

!-_._

2 -.

Garden or retail sample.

Washington, D, C, market:

3

Straight Eight; Texas market;

2

Texas market; 2

Annona reticulata L..

Washington, D. C, market:

2

Regal Ness; Texas A. and M.

College Farm; 2.

Earli Ness; Texas A. and M.

College Farm; 2.

Texas market; 2

Lengua de vaca {Rumex Sp.).

Buífered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; takadiastase;

chicken pancreas.

do .....

.do.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 3, 100..

[200, 000],

.0100

.0084-. 0117

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas;

average and range.

[Water extract,

j Takadiastase..

(Hog kidney

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

.do.

Rat growth method.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do.

do.

.doTakadiastase.

.0010

.0027

.0026-.0027

.0023

.0050

.0065

.0039

.0028- 0046

.0076

.0073- 0079

4.50

[. 0697]

.0071-. 0106

.0245

.0232-, 0265

.181

.0067

. 0064-. 0068

0

0

.0028

.0019-. 0035

.0064

. 0055-. 0073

.0001

.0017

.0015-. 0018

.0026

.0067

.0125

.0037

.0026-. 0044

.0087

. 0085-. 0088

.0079

.0076-. 0081

.0035

. 0029-. 0040

.0110

.0103-. 0116

.0249

.0205-. 0290

.0308

. 0308-. 0308

.0276

. 0270-. 0283

.0200

. 0193-. 0206

.007

.007

.207

.188

.097

.030

.208

.224

.132

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.

<.02

20

yii4

hll4
TABLE 10.—Compiled data on the folia acid content of foods—Contimxed

05to

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

FoUc acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

¿

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

1

&

(8)

Egg:

Chicken 2 samples, 12 eggs. Takadiastase-papain; 40, 000; average

[200, 000]_-

40, 000; range. _.

[200,000]

.086

[. 0172]

. 076-. 095

[. 0152-. 019]

.110

[.022]

.0067

.012

.0064

.020

.008

.009

.008

.015

.008

.011

.011

.011

.016

.012

.017

.012

.013

.014

.027

.013

.018

.021

.017

.015

.018

.0020

.0033

.0030

.0063

.0065

.0060

/ .0046

\ .0041-. 0050

.33

[. 066]

1 sample

> 2b

Takadiastase-papain; 40,000.. ..

White leghorn puUets:

Basal diet 1 month

[200,000] ) 26

Takadiastase

Basal diet 2 months do

Supplemented diet 1 month.. do

Supplemented diet 2 months.

Basal diet l>á months

do

do

Basal diet 2>é months do

Basal diet 3H months do

Basal diet 4H months do

Basal diet 514 ponths do •102

Basal diet 6H months do

Basal diet 7>á months do

Supplemented diet IM months

Supplemented diet 2H months

Supplemented diet 3M months

Supplemented diet 4>á months

Supplemented diet 5M months

Supplemented diet 6}4 months

Supplemented diet 7^ months

1 sample, 48 eggs

do

do

do

do

do

do.

do

Hog kidney __

do do _

do . do _

do do • 52

do do

do do

_do do

1 sample

[Chicken pancreas /

Hog kidney

1 sample

Chicken pancreas; hog kidney 107

1 Chicken pancreas

i Hog kidney _

Agricultural Research Center;

6.

Texas market; 3 ._

Chicken pancreas; hog kidney

Buffered; autoclaved; chicken pancreas;

average and range.

do _.

.018 .0032

.0019-. 0059

/ .0075

\ .0065-. 0081

.013

.028 >114
Turkey.

Egg white:

Chicken.-

Turkey.

Egg yolk:

Chicken.

Broad-breasted Bronze hens:

Low PGA diet; 20 eggs

Supplemented PGÁ diet; 26

eggs.

Standard ration; 13 eggs

Basal diet 1)^ months..

Basal diet 2)4 months

Basal diet 3J^ months

Basal diet AH months

Basal diet 5)^ months

Basal diet QM months

Supplemented diet VA months

Supplemented diet 2)4 months

Supplemented diet 2>M months

Supplemented diet 4M months

Supplemented diet 5M months

Supplemented diet 6M months

Fluid albumen from egg whites:

"High" albumen quality: 25

samples.

"Low" albumen quality; 2^^

samples.

Above fluid albumen samples.

Above fluid albumen X21.6

(conjugase factor).

Firm albumen from egg whites:

"High" albumen quality; 24

samples.

"Low" albumen quality; 26

samples.

Above firm albumen samples

Above firm albumen X30.2

(conjugase factor).

Takadiastase.

do

.do.

.do.

_do.

.do.

.do.

.do.

.do.

.do.

-do-

.do.

.do-

.do.

.do.

Heated 1 minute; pepsin; takadiastase;

trypsin.

do

Average

(Hog kidney used for determining conjugase factor).

Heated 1 minute; pepsin; takadiastase;

trypsin.

do

Agricultural Research Center;

7.

Lov»; PGA diet .. .

Supplemented diet

Yolk from eggs with "high" albumen quality; 21 samples.

Yolk from eggs with "low" albumen quality; 23 samples.

Above yolk from "high" and

"low" albumen quality

eggs.

Above egg yolksX3.2 (conjugase factor).

Single comb white leghorns;

practical rations; 7 assays.

Prior to experiment fed practical all mash; all hens.

Average

(Hog kidney used for determining conjugase factor).

Hog kidney

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase

do .

Heated 1 minute; pepsin; takadiastase;

trypsin; ether extraction.

do

Average.

(Hog kidney used for determining conjugase factor).

Autoclaved; incubated; average

Incubated; average

Autociavedrchicken pancreas; average..

Chicken pancreas; average

Inactivated chicken pancreas; average,.

Chicken pancreas; average

.0113

.0195

.0171

.013

.009

.009

.016

.016

.006

.019

.015

.012

.030

.030

.018

.00150

.00149

.03218

.00152

.04590

ir-)

/ .0007

\ .0006-. 0007

.0007

.0013

.02246

.02272

.02259

.07229

.0112

.0125

.0118

.2549

.0131

.0118

.0120

.3624

.006

.0424

.0430

.0427

.1366

.0004

.0002-. 0007

.0102

.0319

.0353

.0814

.0163

3.075

yi02

^23

52

>114

>102

28

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.

2 From )i to H as much as in same weight of whole egg. 3 Estimated from graph.
TABLE 10,—Compiled data on the folio acid content of foods—Continued

4^

Description of sample*

(2)

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

o

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Egg yolk—Con

Chicken—Co

tinued

ntinued

8 weeks on practical all mash

feed; 4 hens.

8 weeks on experimental diet

including sucrose+0.800 mg.

PGA per kg. diet; 4 hens..

8 weeks on experimental diet

including sucrose+0.400 mg.

PGA per kg. diet; 4 hens.

8 weeks on experimental diet

including sucrose+0.200 mg.

PGA per kg. diet; 4 hens.

8 weeks on experimental diet

including sucrose.

8 weeks on experimental diet

including starch+0.400 mg.

PGA per kg. diet; 4 hens.

8 weeks on experimental diet

including starch+0.200 mg.

PGA per kg. diet; 4 hens.

Single comb white leghorn pullets; practical rations:

All groups prior to experiment

Control group 4 pullets:

First week

Chicken pancreas; range 3.072-. 081

3.087

3.037

3.033

3.026

3.070

3.056

Chicken pancreas

do

do _ _.

do _

28

do _

do

(Whole egg boiled 5 minutes); takadiastase.''

do

.0162

.0134

.0209

.0099

.0076

.0092

.0146

. 0018-. 0102

. 0023-. 0166

. 0027-. 0135

.0044-. 0151

Second week do...-

Fourth week- do -

Sixth week do

Eighth week.. do

Tenth week.. doSingle comb white leghorns;

basal diet contained 0.008

mg. PGA per kg. diet; each

group 4 pullets:

Basal diet; 1-8 weeks. _

Basal diet+0.25 mg. PGA

per kg. diet; 1-10 weeks.

Basal diet+0.50 mg. PGA

per kg. diet; 1-10 weeks.

Basal diet+0.75 mg. PGA

per kg. diet; 2-10 weeks.

(Whole egg boiled 5 minutes); takadiastase;* range.

do

do

do

fill

^
Dried.

05

Oil

Turkey.

Eggplant:

Raw

Basal diet+1.0 mg. PGA

per kg. diet; 1-10 weeks.

Basal diet+1.25 mg. PGA

per kg. diet; 1-10 weeks.

Basal diet+1.50 mg. PGA

per kg. diet; 1-10 weeks.

Basal diet+2.0 mg. PGA per

kg. diet; 1-10 weeks.

Basal diet+3.0 mg. PGA per

kg. diet; 1-10 weeks.

Single comb white leghorns;

basal diet contained 0.008

mg. PGA per kg. diet:

Basal diet+sucrose

Basal diet-f-dextrin.

Agricultural Research Center;

7 S. faecalis, 5 L. casei

1 sample.

.do.

.do.

.do.

.do.

1948 A.O.A.C. collaborative

Special sample.

Low PGA diet

Supplemented diet.

Broad-breasted Bronze; 7 assays.

High-quality sample.

Washington, D. C, market:

2

5 S. faecalis, 4 L. casei.

Texas market; 3

Texas market; 2

Buffered; autoclaved; chicken pancreas;

average and range.

Untreated

Chicken pancreas

Hog kidney

Chicken pancreas; hog kidney. _ . _

Buffered; autoclaved; chicken pancreas;

specified method; average and range.

Buffered; autoclaved; chicken pancreas

or hog kidney; other than specified

method; average and range.

Chick weight method; 3 laboratories;

average and range.

Chick hematocrit method; 1 laboratory

Chick hemoglobin method; 1 laboratory

Buffered; autoclaved; chicken pancreas

Buffered; autoclaved

Buffered; autoclaved; hog kidney

Buffered; autoclaved; chicken pancreas.

Takadiastase

do

Autoclaved; incubated; average

Incubated; average

Autoclaved; chicken pancreas; average.

Chicken pancreas; average

Inactivated chicken pancreas; average..

{Autolysis

TakadiastaseHog kidney...

Buffered; autoclaved;average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

. 0056-. 0207

. 0080-. 0235

.0149-. 0276

.0099-. 0257

.0238-. 0375

Approx.

.0035

Approx.

.0065

.0127

. 0090-. 0148

.011

.052

.047

.055

.0997

.0526-. 192

.146

. 055-. 390

.do.

.038

.028

.058

.031

.047

.0419

.0602

.0629

.1297

.0608

0

0

0

f .0033

I .0010-. 0056

I .0147

1 .0086-. 0267

.026

.186

.0131

.0100-. 0165

.092

. 048-. 190

.0595

.0490-. 0697

.0043

.0011-. 0074

. 0146

.Olli-. 0204

.0048

. 0040-. 0053

.0079

. 0074-. 0084

.027

.062

.185

.069

.108

>112

>114

>107

44

.284

.143- 43

.14

.17

^102

>114

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.

3 Estimated from graph. '- Comparable results from hog kidney or chicken pancreas in preliminary studies noted by authors.
TABLE 10.—Compiled data on the folie acid content of foods—Continued

^

o

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Mo£dt

basis

(7a)

2

S

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

k

(8)

1 sample

ÍBufiFered; heated 3 minutes; incubated

pH 4.5.

Buffered; heated 3 minutes; takadiastase.

Buffered; heated 3 minutes; hog kidney.

•s Autolyzed in water _•

.017

.018

.090

.046

.037

.035

(. 029)

.087

Í .075

\ .066-. 089

Endive:

•

Raw __ 91

Garden or greenhouse; 4 sampies.

Garden or greenhouse sample. _

Stored in a wax bag:

1 day at room temperature.

Incubated pH 4.5 _

Takadiastase

Takadiastase (corrected for conjugate

content of takadiastase).

Hog kidney.

Buffered; heated 3 minutes; hog kidney; average and range.

Buffered; heated 3 minutes; hog kidney.

do

.79

.63-.80

.630

.520

.380

.180

.490

.650

.670

.760

.062

. 050-. 075

.65

. 56-. 75

.710

.660

.490

.260

.470

.580

.630

.610

2 days at room temperature

3 days at room temperature

1 day in refrigerator

do

do Í "^^

do

2 days in refrigerator do.

1 week in crushed ice do

2 weeks in crushed ice do

Broadleaf; Texas market; 2

White curled; Texas market; 2.

Green curled; Texas A. and M.

College Farm; 2.

Texas market; 2

Buffered; autoclaved; chicken pancreas;

average and range,

do -.

f .0637

\ .0619-. 0654

Í .0268

\ .0247-0288

Í .0495

\ .0478-. 0512

Í .0258

\ .0233-. 0283

Í .00004

\ .00000-. 00008

Í .0067

\ .0049-. 0088

.0032

.0074

1.249

.419

-

do - .669

do -- ---

Escarole:

Raw .496

4 do _. Not

measurable

Fat, hydrogenated 114

Fig Texas market; 4 do .039

Composite of several brands:

1. Buffered; autoclaved .0052

Í .0146

\ .0117-. 0179

i .0711

\ .0555-. 0887

Dried

4 S. faecalis, 2 L. casei

Washington, D. C, market; 7

S. faecalis, 6 L. casei.

Buffered; autoclaved; chicken pancreas;

average and range.

do ___ _.

.019 .010

Filbert .074 .0621

. 0550-. 0680

.064
<1

Fish:

Raw Takadiastase-oaoain* 40. 000 .164

[. 0328]

.052

f .0241

\ .0183-. 0298

/ .0470

\ .0368-. 0534

.0004

f .0018

\ .0009-. 0034

.023

.058

.094

1

OhnrnlpH

[200.000]

Dried Tflkfldiastaqe .055

Flaxsecd 1948 crop; composite U. S.

sample:

2 S. faecalis, 3 L. casei

4 S. faecalis, 5 L. casei _.

Fruit cake mixture:

1

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

.0174

.0153-. 0200

.0467

.0316-. 0730

.0001

.0013

.0010-. 0016

.050 .050

Flour. See

Wheat, Rye,

etc.

Fruit, mixed:

Dried -

6 S. faecalis, 4 L. casei

Epazote (Chenopodium ambrosioides LI.).

Huauzontle (Chenopodium nuttallie Safif.).

Quelite cenizo {Chenopodium

mexicanum Moq.).

Buffered; autoclaved; chicken pancreas;

average and range.

Tflkadiastaae

.002 .002

Goosefoot:

Raw ---

.241

.207

.562

do

do._

Buffered; heated 45 minutes (abstract);

chemical method.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

Grape:

Raw .326 ]

)

Green Washington, D. C, market:

2 f .0018

\ .0017-. 0018

Í .0050

\ .0046-. 0054

.0010

.0009-. 0011

.0050

.0043-. 0057

Í .0043

\ .0034-. 0048

.0030

.0029-. 0031

.0054

.0046-. 0061

Í .0028

\ .0026-. 0030

3 S. faecalis, 2 L. casei .026 .026

.019

Washington, D. C, market:

2 Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

...do..

Í .0032

1 .0031-. 0033

i .0064

\ .0060-. 0068

Red

2 S. faecalis, 3 L. casei

Texas market* 2

.034 .029

.015

Takadiastase-papain; 40, 000

[200,000]

Buffered; autoclaved

.055

[.Oil]

.0015

Í .0028

\ .0026-. 0029

.00276

.49

[.098]

Grapefruit:

Raw \

Washington, D. C, market:

1

"1I

.0014

.0022

. 0020-. 0023

.00256

f .0033

\ .0023-. 0042

2 . Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

Buffered; autoclaved; chicken pancreas;

average and range.

.028 .022 1 Washington, D. C, market

Texas market* 2 .026

127

50

114

> 50

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10.—Compiled data on the folie acid content offoods—Continued

00

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

0

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5,b)

Moist

basis

(6a)

i

(8)

Grapefruit—C

Canned,

sweetenedontinued

Solid and liquid:

Duncan; 1,000 field boxes;

plant O.

Duplicate

Autoclaved 1 hour pH 7.2

OîiHCOOîOOCOOOOirHCO °°0 O O O oSSwSoooooooooo oo o o o ooooo

.0060

.0070

.0036

.0053

.0044

.0039

.0047

.0057

.0077

.0084

do

Seeded; 750 field boxes; plant

H.

Replicate

do

do

Replicate do

Duncan; 600 field boxes;

plant P.

Duncan; 600 field boxes;

plant B.

Duplicate

do

do

do

Duncan; 252 field boxes;

plant Q.

Duncan; 297 field boxes;

plant Q.

Duncan; 3,600 field boxes;

plant E.

20 percent Marsh Seedless, 80

percent Duncan; 2,500 field

boxes; plant L.

50 percent Marsh Seedless, 50

percent Duncan; 4,500 field

boxes; plant B.

50 percent Marsh Seedless, 50

percent Duncan; 900 field

boxes; plant F.

33 percent Marsh Seedless, 67

percent Duncan; 4,500 field

boxes; plant J.

Seeded; 1,800 field boxes; plant

H.

11 samples, 66 cans

do

doGrapefruit

juice:

Raw Autoclaved 1 hour pH 7.2

67

do .__

do

do

*

do. _

do._

Canned Takadiastase; average and range

Autoclaved 1 hour pH 7.2 __

f .0005

\ .0003-. 0007

Duncan; 3,600 field boxes;

plant E.

20 percent Marsh Seedless, 80

percent Duncan; 2,500 field

boxes; plant L.

59

do - _ _._
Groundcherry,

cutleaf:

Raw

Guava:

Raw..

Halibut:

Raw—

Hawthorn:

Raw

g Honey_

Honeydew

melon:

Raw

Horse meat:

Hindquarter.

Jakfruit:

Seed

Jujube:

Raw.-

Kale:

Raw.

50 percent Marsh Seedless, 50

percent Duncan; 4,500 field

boxes; plant B.

50 percent Marsh Seedless, 50

percent Duncan; 900 field

boxes; plant F.

33 percent Marsh Seedless, 67

percent Duncan; 4,500 field

boxes; plant J.

Seeded; 1,800 field boxes; plant

H.

Tomates {Physalis angulata L.)

Guayaba {Psidium guajava L.)

2 samples, 2 specimens

Arx 1.0015

1.0017

1.0015

1.0017

An

An

An

.001

.011

.071

[ . 0142]

. 043-. 099

[. 0086-. 0198 ]

.053

[. 0106]

.002

.003

[. 0006]

.0044

.0077

.012

.054

.27

[-054]

do

Takadiastase-papain; 40, 000; average.

f200 0001

40,000; range...

[200, 000]

Takadiastase-papain; 40,000

[200, 000]

1

J

Tejocote (Crataegus mexicana

Moc).

.010 1

Aiitolvsis* 40 000

V Í

1

[200 0001 — .]

Washington, D. C, market:

1 S. faecalis, 2 L. casei

2 S. faecalis, 3 L. casei

Washington, D. C, market.._.

Normal ration; composite from

12 horses.

Ration deficient in B vitamins

except thiamine.

Breadfruit; {Artocarpus integrifolia L.)

Texas A. and M. CoUege Farm;

4.

Garden or greenhouse; 1 sample

Washington, D. C, market:

1

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

Í .0038

\ .0034-. 0041

1 .0049

\ .0042-. 0058

. 00482

]

.084 .053

.00435

.057

do .016

Fed boiled and dried; rat growth method

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; heated 3 minutes; hog kidney

Buffered; autoclaved

.19

Í .0083 ..._\

\ .0058-. 0099

.100

.0443

.0595

. 0540-. 0650

.0464

.031

.092

.0177

f .0422

\ .0390-. 0453

.0411

.58

)

.65

2 Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

.367 .517

Washington, D. C, market

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples. 1 mg. per 100 ml.
TABLE 10.—Compiled data on the folio acid content of foods—Continued

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

0

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b) .

Moist

basis

(6a) 48)

Kohlrabi:

Raw Garden or retail sample

Garden or greenhouse; 2 samples.

Texas market; 2

Takadiastase .007

f .052

\ .048-. 056

90

Buffered; heated 3 minutes; hog kidney;

average and range.

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000

[200,000]

Takadiastase

.555

. 47-. 64

.050

. 043-. 056

f .0101

1 .0083-. 0119

.52

. 49-. 55

.052

1

"

All visible fat removed; 1 sample, 1 specimen.

.11

[.022]

.012

.0082

.36

[.072]

114

Lamb and

mutton:

Leg. 1

[ 25

.011

.0064

/ .0033

] .0032-0034

Í .2760

1 .2730-. 2790

{

do ^103

Texas A. and M. CoUege Animal Husbandry; 2.

do.

Buffered; autoclaved; chicken pancreas;

average and range.

do

.012

O Liver .905 >114

1 sample, 4 specimens Takadiastase-papain; 40, 000

[200,000]

Takadiastase

.077

[. 0154]

.0082

.18

[. 036]

Shoulder {

)25

.0068

Í .0082

\ .0074-. 0090

.0005

.0004-. 0005

.0025

.0003-. 0064

.0025

.0016-. 0043

.0078

.0041-. 0120

.00454

103

Texas A. and M. College Animal Husbandry; 2.

Washington, D. C, market:

4

Buffered; autoclaved; chicken pancreas;

average and range,

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

Takadiastase

.026

f .0004

1 .0002-. 0005

/ .0013

\ .0003-. 0022

f .0024

\ .0018-. 0029

Í .0063

\ .0042-. 0102

.00397

.083

f .0259

\ .0142-. 0411

/ .1010

\ .0852-. 1123

.038

[. 0076]

.010

Stew meat__-

14 .003 .006

Lemon:

Washington, D. C, market:

3

114

Raw

5 . .070 .087

Washington, D. C, market

Lenteja (Ervum lens L.)

Composite of several brands:

4 S. faecalis, 2 L. casei

5

Lentil:

Dry seed .093 50

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000

[200,000]

Takadiastase

.0230

. 0190-. 0270

.0990

. 0550-. 1400

.111 .108 m4

1 sample, 1 specimen

Lettuce:

Raw .73

[.146]

.202

)

Lechuga {Lactuca sativa L.)

25 -'

50
Í do .004

.023

.011

.010

.050

.052

.052

.050

.050

.083

.077

Woe kidnev

Bufiered; heated 3 minutes; autolysis

pH 4.5.

BuflFered; heated 3 minutes; takadiastase.

Buffered; heated 3 minutes; hog kidney.

Buffered; heated 3 minutes; takadiastase; hog kidney.

Buffered; heated 3 minutes; hog kidney;

takadiastase.

1 Aiitnlvqis DH 4 5

.024

.038

.060

.060

.068

1 sample > .

•

nPnkfldifistflRP

Hoff kidnev

TaknHiflRtflse* hncr kidnev

Buffered; heated 3 minutes; autolysis

pH 4.5.

Buffered; heated 3 minutes; takadiastase.

Buffered; heated 3 minutes; hog kidney_

Buffered; heated 3 minutes; takadiastase; hog kidney.

Buffered; heated 3 minutes; incubated

pH 4.5.

Buffered; heated 3 minutes; takadiastase.

Buffered; heated 3 minutes; hog kidney.

Autolyzed in water

.025

.030

.076

.082

^ ""

.018

.019

.140

.041

.039

.051

(. 045)

.140

TakadiaRtasG

Takadiastase (corrected for conjugate

content of takadiastase).

Water extract; mud heat; chemical

method.

Rat growth method

.046 .058

.10

.15

1

Buffered; heated 45 minutes (abstract);

chemical method.

Buffered; autociaved; chicken pancreas;

average and range,

do

Head Iceberg; Texas market; 2

do

Í .0039

\ .0025-. 0053

/ .0028

\ .0023-. 0032

/ .0108

\ .0103-. 0115

.0126

.0390

.098

_i

.065

do .257

Boston, immature; Washington,

D. C, market:

1 Buffered; autociaved .0044

/ .0421

\ .0348-. 0493

.0026

Í .0109

\ .0108-. 0109

f .0023

\ .0021-. 0025

2 Buffered; autociaved; chicken pancreas;

average and range.

Buffered; autociaved _

.810 .750

Boston; Washington, D. C-,

market:

1 .0031

.0112

. 0100-. 0129

.0041

.0036-. 0045

3 Buffered; autociaved; chicken pancreas;

average and range.

Buffered; autociaved; average and range

.287 .295

Iceberg; Washington, D. C,

market:

2

420

f 91

11

8

>114

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10.—Compiled data on the folie acid content o//ooc?s—Continued

fa

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

0

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

1

(8)

Lettuce—Con.

Head—Conti nued

Iceberg; D. C. market—Con.

5 Buffered; autoclaved; chicken pancreas:

average and range.

Takadiastase _

r .0098

\ .0086-0112

.007

.007

.009

.005

.008

Í .084

\ .058-. 140

.228 .0103

.0085-. 0135

.016

.025

.012

.004

.016

.069

. 047-. 110

.240

Garden or retail sample

do

Garden or greenhouse; 4 samples.

Garden or greenhouse sample _.

Stored in a wax bag:

1 day at room temperature

2 days at room temperature

1 weet in refrigerator

^U4

Leaf _._

[Water extract

Acid hydrolysis • 90

I Alkaline hydrolysis

Takadiastase

Buffered; heated 3 minutes; hog kidney;

average and range.

Buffered; heated 3 minutes; hog kidney

do

1.03

. 93-1. 23

1.000

1.000

.900

1.500

2.000

.900

1.100

.900

1.000

1.300

.85

. 68-. 97

.900

1.000

.800

1.200

1.500

.900

1.000

1.000

1.000

1.100

.835

do

do __

1 week in crushed ice do 1 ^^

Garden or greenhouse sample. _ do

Stored in a wax bag:

1 day at room temperature

2 days at room temperature

1 week in refrigerator

do-__.

do . _ __.

do.._

1 week in crushed ice doOakleaf; Texas market; 3

Texas market; 2

Buffered; autoclaved; chicken pancreas;

average and range.

do

Í .0543

\ .0521-. 0556

\ .0165

\ .0151-. 0179

/ .0450

\ .0436-. 0464

/ .0584

\ .0521-. 0647

.0026

.0016-. 0035

.0056

.0040-. 0070

.00439

.434

Black Seeded Simpson; Texas

A. and M. College Farm; 2.

Oakleaf; Texas market; 2

do .___.

.584

do 1.043

Washington, D. C, market:

2 Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

f .0025

\ .0022-. 0027

f .0037

\ .0035-. 0039

.00390

Lima beans.

See Beans,

lima.

Limes:

Raw114

3 _ _ .036 .054

Washington, D. C, market
CO

Mackerel:

Canned Atlantic (Scomber scombrus);

drained solids:

Sample No. 1, 12 cans

Sample No. 2, 12 cans

Hog pancreas .0012

.0022

.0009

.0013

.0013

.0010

^ .0015

.0006

do

Duplicate do

Sample No. 3, 12 cans do .

Duplicate do

Sample No. 4, 12 cans do

Duplicate do

Pacific; drained solids; 1 sample, 12 cans.

Malva {Malva sp.)

do _

Mallow:

Raw Takadiastase .240 1.010

/

Mango:

Raw __ Mango amarUlo variety {Mangifera indica, L.)

(Mangifera indica L.)

Buffered; autoclaved; takadiastase;

chicken pancreas.

Rat growth method

0 1

.02

.158

}

Melon:

Raw _ Buffered; heated 45 minutes (abstract);

chemical method.

ÍAutolysis; 40,000

^

Milk:

1 sample

K002

[1.0004]

1.001

[1.0002]

K006

[1.0012]

Negative

^<.005

[K. 001]

^<.001-<.005

[i<. 0002-<. 001]

Nil-trace

f1.00016

\i.00009-. 00024

1.00004

}

Cow: [200,000]

Fluid: Autoclaved 30 minutes; 40, 000

[200,000]

j Takadiastase-papain; 40,000; (uncorrected for vitamin in enzymes).

[200,000]

Whole..

Jersey and Guernsey; 15 samples.

2 samples i

Takadiastase-papain; 40, 000 (corrected

[ for vitamin in enzymes).

Takadiastase-papain; 40, 000; average

[200,000]

40, 000; range...

[200,000]

Hog kidney

i<.04

[K.008]

12 samples Chicken pancreas, 1 hour at 45° C;

average and range

1. 0024

1. 0011-. 0074

]

Pasteurized Hog kidney

Mature milk 1.00067

1.00064

1.00061

1.00060

1.00059

1.00058

1.00058

1.00045

1.00039

».00034

1.00032

1.00031

1.00023

1.00021

1.00020

1.00020

1.00019

do

do

do

do

do

do

do

do

do (

do

do

do

do

do

do

do

(')

50

(«)

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.

* Communication from F. M. Strong. « Communication from Icie Macy Hoobler. '^ ' mg. per 100 ml.
TABLE 10,—Compiled data on the folio acid content offoods—Contirmed

;¿

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Fohc acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a) (1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

u

(8)

Milk—Continu

Cow—Contin

Fluid—Con

Wholeed

ued

tinned

Continued

Mature milk—Continued

do 1.00018

1.00018

1.00016

1.00016

1.00016

1.00016

1.00015

1. 00014

».00014

1.00014

1.00013

1.00012

1.00012

1.00011

1.00011

[i. 000290

]1.000112-

[i. 000670

do -- --

do

do

do

do

do

do .(C)

do

do

do

do 1

do - - -

do

do - --- -

Above 32 samples of mature

milk.

Guernsey; 1 cow; postpartum:

Average and range

¡

\ 7S

No treatment 1.00075

1.00020

1.00011

1.00010

1.00012

1.00010

1.00011

1.00016

1.00010

1.00045

1.00035

1.00018

fi. 00015

y.00010-. 00027

U .000060

h.000055-. 000070

f1.00016

11.00006-. 00040

1 day do

2 days do

4 days do _--

do -

6 days _ do

do -

3 weeks do

do -

do

8 weeks do ^

10 weeks _..do

Holstein; 4 cows:

1st week No treatment; average and range

2nd week _ do

3rd week do- . 2*3

1
Nonfat-.

<3

Canned,

evaporated .

Dried:

Whole _

Nonfat-_

Reconstituted.

Guernsey: 4 cows:

do f•.00021

\i. 00013-. 00035

/>.00011

\'.00007-. 00018

i>. 00018

\i.00010-. 00028

fi. 00010

11.00006-. 00014

M. 00005

Il. 00002-. 00010

h .00012

Il.00008-. 00018

/i.00026

\i.00015-. 00050

weeK do

Q-J nrooir do

,^_ _

do

Jersey; 4 cows:

do

do

do

/Buffered; autoclaved; chicken pancreas;

average and range.

Commercial, pasteurized; 6 samples.

Texas A. and M. College Cre'am- / .0006

\ .0003-. 0009

.005

KOll

[ >. 0022]

K016

[ •. 0032]

^.008

[ •. 0016]

.0009

.0006

.0008

<.0004

.0005

.0004

ery; 3.

Í200 0001

Takadiastase-papain; 40,000 (uncorrected for vitamin in enzymes).

[200,000]

Takadiastase-papain; 40,000 (corrected for vitamin in enzymes).

[200.000]

1 sample ........

.0007

0.1 N KOH autoclaved 1 hour

2 N KOH autoclaved 30 minutes

Rat method -- -

(')

10 Buffered; autoclaved; chicken pancreas;

average and range.

f'T'aWaHiiQtnQP

Í .0022

\ .0003-. 0039

.0021

.0060

.008 .0007

.0003-. 0012

.0016

.0048

.003

Chick methods («)

Hoff kidneV Nil

Nil-trace

Nil

Nil

Nil

NÜ -

do

' n 1 N TTPI »iitnrlaved

Rat growth method .05

(0

f .06

\ .05-. 07

Much higher

Rat method

Chick growth method; average and

range.

Microbiological and chick assays .01

_ ---- î'ô Buffered; autoclaved; chicken pancreas;

average and range.

Chicken pancreas incubated 1 hour 45°

C. average and range.

/ .0034

\ .0025-. 0039

fi. 00016

\i.00008-. 00033

.003 .0024

.0015-. 0033

».0013

1.0002-. 0029

.002

Evaporated milk reconstituted;

52 samples.

124

> 76

37

^114

>131

55

ï 61

11

37

> 75

46

114

> 55

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples. i mg. per 100 ml.

6 Communication from Icie Macy Hoobler. ' The results are interpreted as further evidence of a low concentration of folie acid in evaporated and dried mük.

8 Methods not sensitive enough to assay milk. Appears to give results higher than those given by S. faecalis or L. caseL
TABLE 10.—Compiled data on the folio acid content o//oods—Continued

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in itahcs)

(3)

FoUc acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

2

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Milk—Continu

Cow—Contin

Reconstitut

ed

ued

ed—Continued

Evaporated milk reconstituted:

Sample No 1

ÍNot treated 1.00021

1.00027

1.00008

1.00012

1.00007

1.00009

1.00013

1.00020

1.00011

1.00012

1.00014

I.00018

1.0003

1.0002

/i.00014

\i.00007-. 00022

1.0003

1.0003

i<.003

[i<.0006]

^<.001-<.003

[i<.0002-<.0006]

f1.00012

Y.00006-. 00020

h .00086

Il.00027-. 00170

M.00089

M.00050-. 00150

h .00094

\».00019-. 00320

I.0016

1.0023

1.0009

1.0015

1.0004

1.0004

1.0016

1.0016

1.0018

1.0018

1.0010

1.0014

Á Chicken pancreas incubated 1 hour

1 45° C.

[Not treated

Sample No. 2 < Chicken pancreas incubated 1 hour

1 45° C.

1 Not treated

Sample No. 3 < Chicken pancreas incubated 1 hour

1 45° C.

[Not treated

55

^Chicken pancreas incubated 1 hour

1 45° C.

[Not treated

Samóle No 5 •j Chicken pancreas incubated 1 hour

45" C.

[Not treated

Sample No. 6 < Chicken pancreas incubated 1 hour

[ 45° C.

Evaporated milk reconstituted. Hog kidney }81 do

Nonfat dry milk reconstituted;

11 samples.

Dry infant food reconstituted;

brand 1. ,

Dry infant food reconstituted;

brand 2.

Chicken pancreas incubated 1 hour

45° C; average and range.

Hog kidney -

1.0018

1.0013-. 0026

I.. > 55

<

do

Takadiastase-papain; 40, 000; average

[200, 000]

81

Goat:

Whole

7 samples stored 4° C (toluene):

0 days

40,000; range. __

[200,000]

>124

No treatment; average and range

do

>,

7 days ,

14 days do

21 days do_.

"'
<1

28 days do fi. 00088

\i.00026-. 00240

f•.00027

V.00012-. 00050

fi. 00018

\i.00006-. 00035

h . 00023

n. 00008-. 00042

M . 00042

\i.00012-. 00057

1.0002

K050

[1.010]

'.044

[». 0088]

K045

[1.009]

'.046

[1.0092]

'.047

['. 0094]

'.048

['. 0096]

'.033

['. 0066]

'.044

['. 0088]

Saanen goats; postpartum:

4 weeks, 7 goats. _ do

6 weeks, 7 goats do

8 weeks, 7 goats do

10 weeks, 4 goats . ._ do

Evaporated milk reconstituted.

Subject No. 407:

3rd day

Hog kidney

Reconstituted-__

Human

Takadiastase-papain; 40,000

[200,000]_ --

Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200.000]

Takadiastase-papain; 40, 000

[200,000]

5th day

8th day

Subject No. 410:

3rd day

5th day..

8th day ..

Subject No. 401, 10th day

Subject No. 27, 20th day

Mature milk '.00036

'.00032

'.00031

1.00031

'.00031

'.00030

'.00028

'.00026

'.00023

1.00020

1 .00020

'.00020

1.00020

1.00020

'.00019

'.00017

1.00016

1.00016

'.00015

'.00015

'.00014

'.00014

Í'. 00022

V.00014-. 00036

do

do

do

do_.

.

do

do

do

do •

do

do

do

do

do

do

do

dodo ,

dodo

do

do

Above 22 samples (15 days

to 15 months).

Fresh

Average and range 1

Hog kidney ._ '.0003

'.0003

:;:::::}

Boiled (same lot as fresh) do ::::::::::::::::i:::::::::::

27

81

124

I {')

77

81

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.

6 Communication from Icie Macy Hoobler.

' mg. per 100 ml.
TABLE 10.—Compiled data on the folie acid eontent offoods—Continued

ex

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

0

12;

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturetree basis

(5b)

Moist

basis

(6a) (8)

MUk—Continu

Human—Con

ed

tinued

Subject No. 1; postpartum:

1. 000030

1.000010

1.000030

J.000015

1.000025

1.00015

1.000050

No measurable

quantity

1.000025

No measurable

quantity

No measurable

quantity

1. 000050

'.000025

1.00015

1.000090

1.00018

fi. 00022

\i.00008-. 00056

.0095

[. 0019]

.0015

.0038

do

do

a Ao^ra do

n Ja„c do

Subject No. 2; 4 days postpartum.

Subject No. 2; 5 days postpartum.

Subject No. 3, 3 days postpartum.

Subject No. 3; 4 days postpartum.

Subject No. 3; 5 days postpartum. ^

Subject No. 4; 3 days postpartum.

Subject No. 4; 4 days postpartum.

Subject No. 5; 4 days postpartum.

Subject No. 5; 19 days postpartum.

Subject No. 5; 20 days postpartum.

Subject No. 5; 21 days postpartum.

80-100 days postpartum; 9

sheep.

do

do

do

do -

do

do

do ---

do

do

do...

do.

No treatment; average and range

Takadiastase-papain; 40, 000

[200, 000]

T*fl kaH Î a stasf»

27

Sheep.

Molasses:

Cane .013

[. 0026]

1 ou

TTÎ_U f^of

|2b

do

... jlOl

. .0043 53

Takadiastase .021

.019

101

Mombin:

Raw Ciruela Mexicana {Spondias lútea L.)

do - .066 50
Mushroom:

Raw

Mustard

greens:

Raw

DriedNectarines:

Raw

Nettle:

Raw._

1 sample, 3 specimens..

Washington, D. C, market:

3 S. faecalis, 2 L. casei

5 S. faecalis, 4 L. casei.

Texas market; 4

High-quality sample.

Texas market; 2

do

1 sample.

1948 A.O.A.C. collaborative assay.

Takadiastase-papain; 40,000^.

[200,000],

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do. _

Autolysis

Takadiastase

Hog kidney

Buffered; autoclaved; chicken pancreas;

average and range.

do _-

Untreated

Chicken pancreas

Hog kidney

1^Chicken pancreas; hog kidney.

1949 A.O.A.C. collaborative assay.

(1948 sample stored at 10° F.)

Special sample; 2

do._

!

Oat:

Whole grain.

Texas market; 3.

Blind_

Hot..

Buffered; autoclaved; chicken pancreas;

specified method; average and range.

Buffered; autoclaved; chicken pancreas

or hog kidney; other than specified

method; average and range.

Chick growth method; 4 laboratories;

average and range.

Chick thymus weight method; 1 laboratory.

Chick hematocrit method; 2 laboratories.

Chick total cell count method; 1 laboratory.

Chick hemoglobin method; 1 laboratory

Buffered; autoclaved; chicken pancreas;

specified method; average and range.

Buffered; autoclaved; chicken pancreas

or other treatment; other than specified method; average and range.

Buffered; autoclaved; chicken pancreas;

average.

do -

Buffered; autoclaved

Buffered; autoclaved; hog kidney

Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; heated 45 minutes (abstract);

chemical method.

do

Takadiastase-papain; 3,100..

[200,000]-

.032

.023

.062

.097

.455

.410

.475

927

735-1.13

/ .948

\ .75-1.13

.128

.493

1.047

* Numerals used in column 2 for Reference No.

2.20

[ .0341]

114 refer to the number of subsamples per lot or to the number of determinations of special samples.

.78

[. 156]

1.050

.874

.0208

. 0183-. 0232

.0276

.0232-. 0310

.0141

. 0134-. 0155

.854

. 657-1. 038

.831

.650-1. 093

.944

. 685-1.

1.32

1.32

.0201

. 0129-. 0271

.333

.172

.800

.880

.131

1.38

1.3-1.46

1.47

1. 00-1. 36

.86

.70

"120

^114

>107

46

20

I mg. per 100 ml.
TABLE 10.—Compiled data on the folie acid content of foods—Continned

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

1

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Oat—Con.

Whole grain— Continued

Avena {Avena sativa L.)

2 samples :

Takadiastase .040

Trace

.043 50

61

1

Hog kidney

Buffered; heated 45 minutes (abstract);

chemical method.

[Buffered; autoclaved pH 4.5

.14

Ground

.019

.055

.053

f .040

\ .028-. 055

}«

| Buffered; autoclaved; hog kidney

Buffered; autoclaved; chicken pancreas_

Buffered; autoclaved; hog kidney; average and range.

Chick growth; average and range

91

Feedstufif; 7 samples .034

. 026-. 054

'

Feedstuff; 3 tests-__ 1 ^^

/ .02

1 .00-. 05

^

§

White; 1948 crop; composite

U. S. sample:

2 Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; hog kidney; average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered;autoclaved;average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved

Í .0267

\ .0261-0273

Í .0557

\ .0454-. 0663

f .050

1 .032-. 059

f .0091

\ .0061-0121

f .0312

\ .0208-. 0396

Í .0192

\ .0188-. 0195

Í .0476

\ .0429-. 0547

.0066

f .0222

\ .0215-. 0228

.0133

. 0069-. 0196

.0235

.0160-. 0263

.040

. 030-. 046

.0064

.0046-. 0092

.0298

. 0275-. 0312

.0156

J ^^

4 S. faecalis, 5 L. casei.

Hulled; 3 samples

.062 .026 ill4

Breakfast

cereal 1

Meal:

2 S. faecalis, 3 L. casei

4

41 )

.034 .032

Meal; infant food:

2 S. faecalis, 1 L. casei

4 _ _

114

.050 .0388

. 0385-. 0395

. 0059

.0227

. 0216-. 0250

.041

Ready-to-eat:

1

2 S. faecalis, 3 L. casei Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; heated 45 minutes (abstract);

chemical method.

Takadiastase-papain; 3,100

.023 .024

Sprouted .594

Sprouted, dehydrated.. 14.30

[. 17165]

.52

[. 104]

.

8

1 sample, 10 specimens

[200.000]

Okra:

Raw Takadiastase-papain; 40, 000

[200,000]___

.053

[. 0106] 25 )
Onion and

various

parts:

Raw

00

Orange:

Raw—

Canned,

sweetened.

Orange juice:

RawHigh-qu£ility sample.

Abelmoschus esculentus L..

Texas market; 4

Clemson Spine; Texas A. and

M. College Farm; 3.

1 sample, 5 specimens.

Cebolla {Allium cepa L.)

Mature; Washington, D. C,

market; 6.

Green, bottoms; Washington,

D. C, market:

1

5

Green, tops; Washington, D. C,

market; 5.

Spring.

Yellow Bermuda; Texas market; 2.

Green; Texas market; 2

Texas market; 2_

Takadiastase

Hog kidney

Rat growth method

Buffered; autoclaved; chicken pancreas;

average and'range.

do__ -.-

Takadiastase-papain; 40, 000

[200. 000]._.

Takadiastase

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas;

average and range.

do

Buffered; autoclaved

Buffered; autoclaved; takadiastase

Buffered; autoclaved; hog kidney

^Buffered; autoclaved; chicken pancreas

Buffered; autoclaved; chicken pancreas;

average and range.

do

.do.

1 sample, 6 specimens

Washington, D. C, market:

3

Washington, D. C, market.

Valencia; Texas market; 2__

Valencia; 308 field boxes.

1 sample.

Valencia

Frozen 1 month..

Frozen 2 months.

Frozen 4 months.

Frozen 6 months.

Frozen 8 months.

Takadiastase-papain; 40,000^.

[200,000].

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

Buffered; autoclaved; chicken pancreas;

average and range.

Autoclaved 1 hour pH 7.2.

No treatment

pH 4 autoclaved 12 hours

0.1 N KOH autoclaved 1 hour.. .

2 N KOH autoclaved 30 minutes.

Takadiastase

Chicken pancreas

pH 7.2 autoclaved 1 hour

.037

.066

.013

[. 0026]

.005

.0070

.0061-. 0081

.0039

.0098

.0088-. 0110

.0136

. 0098-. 0223

.0090

.0110

.0090

.0249

.083

[. 0166]

.0024

. 0018-. 0029

.0045

.0036-. 0055

.00425

.do.

.do.

.do.

.do.

.do.

<.004

.010

<.004

<.004

.020

<.004

.11

[. 022]

.049

.064

.103

.247

.65

.13]

.0289

.0245-. 0307

.0192

. 0117-. 0276

.0120

.0093-. 0155

.0041

.0140

. 0078-. 0200

.0154

.0136-. 0200

.0060

.0053-. 0067

.0126

.0113-. 0138

.0141

.0108-. 0173

.0025

.0013-. 0044

.0055

. 0040-. 0076

.00572

.0047

. 0043-. 0052

.0032

<.004

<.004

<.004

<.004

.030

<.004

1.0024

1.0022

1.0020

1.0026

1.0027

1 .0029

.283

.280

.079

.152

.191

<.02

V120

. 11

>114

25

50

^114

25

67

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples. i mg. per 100 ml.
TABLE 10,—Compiled data on the folie acid content of foods—Continued

Item

(1)

Orange juiceRaw—Contin

00

ISD

Canned _

Description of sample*

(2)

Continued

ued

Valencia:

1,500 field boxes; plant A___

4,500 field boxes; plant B...

2,400 field boxes; plant C...

1,800 field boxes; plant D..

3,000 field boxes; plant E

1,800 field boxes; plant F

3,000 field boxes; plant G...

2,400 field boxes; plant H

250 field boxes; plant I

2,000 field boxes; plant J

2,143 field boxes; plant K

40 percent Indian River, 60

percent Valencia; 2,500 field

boxes; plant N.

33 percent Seedlings, .67 percent

Valencia; 1,000 field boxes;

plant N.

33 percent Seedlings, 67 percent

Valencia; 1,128 field boxes;

plant N.

15 percent Pineapple, 85 percent Valencia; 2,979 field

boxes; plant B.

2 percent Pineapple, 98 percent

Valencia; 2,977 field boxes;

plant B.

Valencia; 900 field boxes; plant

M.

Texas market; 2

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Valencia:

1,500 field boxes; plant A4,500 field boxes; plant B.

2,400 field boxes; plant C.

1,800 field boxes; plant D.

3,000 field boxes; plant E.

1,800 field boxes; plant F..

3,000 field boxes; plant G.

2,400 field boxes; plant H.

250 field boxes; plant 1..

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

S. faecalis

Moist

basis

(4a)

pH 7.2 autoclaved 1 hour—Continued.

do

do

do

do._

do.. ___

do..

do _

do

do

do

do

.do.

.do.

.do.

.do..

.do.

Buffered; autoclaved; chicken pancreas;

average and range.

Autoclaved 1 hour pH 7.2 _

do. ..

do.__. _

do

do _

_...do

----do ______

do ___

do

Moisturefree basis

(4b)

L. casei

Moist

basis

(5a)

.0016

.0012

.0013

.0014

.0016

.0018

.0015

.0015

.0016

.0019

.0015

.0022

.0021

.0016

1. 0015

.0048

.0041-. 0055

.0020

.0015

.0021

.0021

.0028

.0026

.0017

.0021

.0023

Moisturefree basis

(5b)

.036

S. faecalis or

L. casei or both

Moist

basis

(6a)

Moist

basis

(7a)

a

(8)

> 67

114
Reconstituted

00

CO

Orangegrapefruit

sections:

Canned,

sweetened _

Oyster:

Raw--

Parsley:

Raw...

2,000 field boxes; plant J do 1.0032

i.0015

•. 0028

1.0022

1.0024

'.0018

1.0022

Í.0017

>. 0020

>.0020

>.0019

>.0017

'.0012

.0022

.0018

.0019

.0015

2,143 field boxes; plant K do

Canned concentrate reconstituted:

Midseason; 900 field boxes; Autoclaved 1 hour pH 7.2

plant M.

Valencia; 900 field boxes; do

plant M.

39 percent Pineapple, 19 percent Seedlings, and 42 percent Valencia; 4,300 field

boxes; plant J.

Duplicate; plant J

do

do

Pineapple; 1,440 field boxes;

plant B.

Frozen concentrate reconstituted:

40 percent Indian River, 60

percent Valencia; 2,500

field boxes; plant N.

33 percent Seedlings, 67 perdo

do

do _ ---

-

cent Valencia; 1,000 field

boxes; plant N.

33 percent SeedHngs, 67 percent Valencia; 1,128 field

boxes; plant N.

15 percent Pineapple, 85 perdo

do

cent Valencia; 2,979 field

boxes; plant B.

2 percent Pineapple, 98 percent Valencia; 2,977 field

boxes; plant B.

Valencia; 900 field boxes;

do

do..

plant M.

42 percent Valencia, 58 percent do-.- .0118

.0103

.0119

.0084

Duncan; 342 field boxes;

plant K.

33 percent Valencia, 67 percent do

Duncan; 1,200 field boxes;

plant F.

Replicate do ....

do - do - -

1 sample, 4 specimens Takadiastase-papain; 40, 000

(200.000]-.

Takadiastase

.24

[. 048]

.095

.088

.170

1.2

[.24] -

.629

)

/

Perejil (Carum petroselium

Benth).

Garden or retsul sample - - do

Garden or greenhouse sample- - Buffered; heated 3 minutes; hog kidney. 1.20 .170 1.20

90

41

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples. ' mg. per 100 ml.
TABLE 10.—Compiled data on the folie acid content offoods—Continued

00

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

z

8

a

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Parsley—Con.

Raw—Contin ued

Garden or greenhouse sample. _

Stored in a wax bag:

3 days at room temperature

2 weeks in refrigerator. . .-.

Buffered; heated 3 minutes; hog kidney

do

1.200

.700

1.000

1.400

1.200

.620

.830

1.400

r 41

do .

2 weeks in crushed ice do

Buffered; heated 45 minutes (abstract);

chemical method.

Buffered; autoclaved; chicken pancreas;

average and range.

do

.28 8

Texas market; 3 ( .0429

\ .0365-. 0540

¡ .0294

\ .0264-. 0324

Í .0429

\ .0426-. 0432

.0068

.0062-. 0073

.0367

.452

Texas market; 2. .354

do do .413

Washington, D. C, market:

2 Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

f .0084

\ .0070-. 0097

Í .0257

\ .0247-. 0269

Parsnip:

Raw •114 >

3 S. faecalis, 2 L. casei

Texas market; 2

.117 .167

f .0085

\ .0083-. 0087

.043

1 sample

Autolysis; 40, 000

[200,000]

Takadiastase; 40,000

[200,000]

Papain; 40,000

[200,000]

Malt diastase; 40, 000

[200,000]

Pancreatic amylase; 40, 000_..

[200,000]

Takadiastase-papain; 40, 000

[200,000]

Takadiastase; papain; 40, 000

[200.000]

Takadiastase- papain; 40, 000

[200.000] ...

Takadiastase.,

.063

[. 0126]

.12

[.024]

.11

[. 022] •

.025

[.005]

.038

[. 0076]

.12

[.024]

.12

[.024]

.13

[.026]

.009

.059

Í .023

\ .019-. 026

Pea:

Raw -

2 samples, 2 pounds

Í ^^

.52

[.104]

.027

i

Chícharos (Pisum sativum L.)._

Garden or retail sample

25

50

90 do. __ .050

.022

. 020-. 023

Garden or greenhouse; 2 samples.

Buffered; heated 3 minutes; hog kidney;

average and range.

.114

. 097-. 13

.105

. 10-. 11

'T~
00

en

CannedDried, split:

Green

Garden or greenhouse sample._

Stored ina wax bag:

1 day at room temperature 3 days at room temperature 1 week in refrigerator 2 weeks in refrigerator 1 week in crushed ice 2 weeks in crushed ice

Washington, D. C, market: 36 S. faecalis, 5 L. casei

Washington, D.C, market: 3 S. faecalis, 2 L. casei 4 S. faecalis, 2 L. casei.

Washington, D. C., market: 2

Buffered; autoclaved; chicken pancreas

-do_.

_do-.

.do_

_do_

-do-

_doWashington, D. C, market: 3

Texas market; 3.

Texas market; 7.

Texas market; 3_

Yellow

Peach:

Raw-.

Solid and liquid; 10 samples,

60 cans.

Composite of several brands: 2 S. faecalis, 3 L. casei 4 S. faecalis, 3 L. caseiComposite of several brands: 2 1 sample, 3 specimens..

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

_do.

.do.

Washington, D. C, market: 1 S. faecalis, 2 L. casei

Takadiastase; average and range.

Buffered; heated3 minutes; hog kidney

Buffered; autoclaved; average and range

Buffered, autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000-.

[200,000).

.0153

.0138-. 0166

.0301 . 0188-. 0445

.0098

.0053-. 0121

.-0250

.0100-. 0436

.0036

.0032-. 0038

.0057

.0052-. 0064

.0070

.0066-. 0078

.0122

.0118-. 0123

{: 0017

0010-. 0022

012

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

.020 020

* Numerals

Buffered; autoclaved; average and range

2 S. faecalis,3 L. casei

Washington, D. C, market.,

used in column2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples. Í .0085 \ .0083-. 0086 I .0201 \ .0115-. 0285 Í.0056

.0049-. 0063

.0304 . 0259-. 0383

.017

[. 0034]

.0009

.097

.088

.056

.089

.089

.112

.108

.130

.097

.022

{: 0023

0021-. 0024

.00215

.065

[. 013] . 0142

.0072-. 0180

.0355 . 0205-. 0558

.0069

.0063-. 0074

.0135 . Olli-.

0158

.0029

.0045

.0042-. 0054

.0064

.0040-. 0086

.0222

.0127-. 0300

.0042

.0041-. 0043

.0216

.0165-. 0265

.0003

.0002-. 0003

.0023

.0021-. 0025 . 00199

.102

.093

.051

.070

.108

.112

.108

.153

.047

.108

.098

.081

.064

.024

.024

> 41

59

41
TABLE 10.—Compiled data on the folie acid content offoods—Continued

00

05

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays 3ther assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

Z

a

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

• (6a) (8)

Peach—Con.

Raw—Contin ued

Elberta; Texas market; 4

Solid and liquid; 9 samples, 54

cans.

Composite of several brands:

1

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase; average and range

Buffered; autoclaved _

f .0013

\ .0010-. 0019

.0015

. 0010-. 0029

.0033

.0053

.0040-. 0065

.008

f .0005

\ .0003-. 0012

.0019

/ .0045

\ .0034-. 0056

.28

[. 056]

Í .0620

\ .0480-. 0755

<.001

.0008

.0035

[114

Canned

i

1

'

\ 59

Dried

2 Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000

[200.000]

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase

.006 .007 114

1 sample, 1 pound

Peanut:

Roasted .29

[.058]

.063

.

Washington, D. C, market; 13

S. faecalis, 12 L. casei.

Pera blanca (Pirus communis)

Washington, D. C, market:

1

\ 2b

.0511

. 0440-. 0650

.052 \

\LL4

Pear:

Raw <.005 50

Buffered; autoclaved.. .0006

f .0023

\ .0021-. 0025

.00276

f .0018

\ .0013-. 0023

.0195

.0178-. 0205

2 Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved; chicken pancreas;

average and range.

do

Takadiastase .

.024 .016

Washington, D. C, market

Bartlett; Texas market; 4

Washington, D. C, market; 5

Chile jalapeno {Capsicum annum L.).

Chile serrano (Capsicum annum L. var. acuminatum

Fing).

Washington, D. C, market:

2 -

.00319

.011 114

f .0344

\ .0240-. 0430

.003

.003

Í .0018

\ .0015-. 0020

/ .0112

\ .0096-. 0124

Pecan .035 .020

Pepper:

Raw .037

do._ — . .028

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do --

[ 50

.0011

. 0008-. 0013

3 S. faecalis, 2 L. casei. .0098

Sweet Bell; Texas^ market; 2

Sweet BeU; Texas market; 6..-

.190 .166

/ .0061

\ .0057-. 0064

1 .0037

\ .0026-. 0044

.100 ill4

do .057
00

Persimmon:

Raw Zapote negro {Diospiros ebanaster).

Bromelia ananas L

Takadiastase _ .005 .029

Pigeonpea.

See Bean and

bean products, pigeonpea.

Pineapple:

Raw Rat growth method .02

Washington, D. C, market; 3

Washington, D. C, market

Texas market; 4

ÍBufifered; autoclaved; average and range

1 Buffered; autoclaved; chicken pancreas;

[ average and range.

Buffered; autoclaved; chicken pancreas_

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; takadiastase;

chicken pancreas.

do

Í .0014

\ .0013-. 0016

i .0040

\ .0025-0048

.00167

.0016

. 0015-. 0017

.0059

.0040-. 0093

.00183

f .0008

\ .Ö005-.0012

0

0

0

.00014

.0005

.0002-. 0007

.0029

.0027-. 0031

Í .0006

1 .0003-. 0011

f .0002

\ .0001-0002

Í .0010

\ .0007-0011

f .0027

[ .0026-. 0027

.029 .043

,009

Musa paradisiaca L.; unripe

do

Plantain

banana:

Raw

Musa paradisiaca L.; half ripened.

do-__

do

do

Plum:

Red Washington, D. C, market:

2. Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

Í .0009

\ .0008-. 0010

/ .0030

\ .0025-. 0034

3

.017 .016

Santa Rosa; Texas market; 5

Washington, D. C, market:

1 S. faecalis, 2 L. casei

2 S. faecalis, 4 L. caaei

Texas market; 2

.005

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do-.._

.0004

. 0014

Yellow

.012 .008

Plum (ItaUan

prune) .014

1 sample, 2 specimens Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200,000]

Autolysis; 40, 000

.060

[. 012]

.16

[. 032]

.077

[. 0154]

.32

1. 064]

.068

[. 0136]

Pork:

Bacon..

All visible fat removed; 1 sample, 12 specimens.

1 sample

Brain:

'Raw 1

[200.000] —-}i

Dried, defatted.. .

.45

i

Ham:

Raw 1 sample, 2 specimens Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200.000]

.058

[. 0116]

.12

[.024]

.11

[. 022]

.36

[. 072]

All visible fat removed; 1 sampie.

'

50

11

114

>114

25

130

58

25

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special sample
TABLE 10,—Compiled data on the folie acid content o//oods—Continued

00

00

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

è

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Pork—Continu

Ham—Conti

Raw—Contin

ed

nued

ued

1 sample ^

I No treatment .0006

.007

.003

<.001

<.001

.015

.009

.009

.012

.0135

.0067

.0088

.040

[.008]

f .0004

\ .0003-. 0004

Í .0051

\ .0040-. 0061

.003

Autolysis _

pH 4 autoclaved 12 hours .005

JO.I N KOH autoclaved 1 hour_ .002

2 N KOH autoclaved 30 minutes

Takadiastase

• 76

.018

.009

.0078

.0138

.0075

.0056

Chicken pancreas

Takadiastase

do.._

do 103

do

do

Cured Takadiastase; 40, 000

Washington, D. C, market; 2

1 sample

[200,000] 117

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Autolysis; 40, 000

.0003

.0002-. 0003

.0106

.0082-. 0129

Smoked...

.016 .033 ill4

Heart .15

[.03]

1 sample

[200,000] |l30

Autolysis natural pH; 40, 000 _

[200,000]

Takadiastase natural pH; 40, 000

[200,000]

Papain natural pH; 40, 000

[200,000]

Pepsin natural pH; 40, 000

[200,000]

Trypsin natural pH; 40, 000

[200,000]

Pancreatin natural pH; 40, 000

[200,000]

Autolysis natural pH; 40, 000

[200,000]

Takadiastase pH 4.0; 40, 000

[200,000]

Malt diastase pH 4.5; 40, 000...:.

[200,000]

Autolysis; 40,000

.0068

[. 00136]

.049

[. 0098]

.021

[. 0042)

.0063

[. 00126]

.010

[. 002]

.010

[. 002]

.0017

[. 00034)

.020

[.004]

.0065

[. 0013)

1 sample

-

24

Kidney 1 sample .24

[.048] [200,000] >130

1 1 /
00

CO

Ho? kidnev 1.00

.87

1.00

do .84

Liver:

Raw 1 Rflmpl<> Autolvsis' 40.000 2.5

[200 0001 [.5]

Tadakiastase _ .084

do .063

Texas A. and M. College Animal Husbandry; 2.

Buffered; autoclaved; chicken pancreas;

average and range.

¡ .2210

\ .2090-. 2330

.691

Dried, de-

.82

Loin Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200,000]

Takadiastase

.065

[.013]

.084

[. 0168]

.14

[.028]

.0069

.0003

f .0016

\ .0015-. 0018

.17

[.034]

.31

[.062]

.47

[.094]

All visible fat removed; 1 sample, 3 specimens.

All visible fat removed; 1 sample, 3 specimens.

Washington, D. C, market:

1 .0002

3 S. faecalis, 2 L. casei Buffered; a-utociaved; chicken pancreas; .0032

average and range.

Autolvsis* 40 000

.005 .010

Lung__ .055

[.Oil]

.28

[. 056]

At least

.016

Í200 0001

Muscle:

Raw Autolysis- 40,000

[200 0001

Takadiastase Approx.

.008

.0024

.0015

.0011

.0035

.0022

.0022

.0019

.0026

.0021

.0020

.0030

.0031

.0036

/ .0004

\ .0002-. 0005

j .0093

\ .0057-. 0136

.00451

Plant A do

Dehydrated,

Plant B do

Plant C do

Plant D do

Plant A do

Stored 20 weeks at 0° F do

Stored 20 weeks at 120** F do

Plant B do

Stored 20 weeks at 0° F do

Stored 20 weeks at 120" F do

Plant C do

Stored 20 weeks at 0° F do

Stored 20 weeks at 120° F do

Sausage Washington, D. C, market:

4 S. faecalis, 2 L. casei

9 S. faecalis, 7 L. casei

Washington, D. C, market

1 sample

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas.

Autolysis; 40, 000 .

.0006

.0005-. 0006

.0138

.0108-. 0194

.00620

.014 .021

Spleen .085

[.017]

.63

[. 126]

1

[200, 000] __ /

Potato and

various

parts:

Raw Takadiastase-papain; 40, 000

[200.000]

.14

[.028]

1

/

61

130

103

114

58

} 25

103

}-114

130

123

25

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10.—Compiled data on the folia acid content of foods—Continued

COo

Description of sample*

(2)

method; potency designation of

impure standard (in italics)

(3)

Folic acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

1

I

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Potato and

various

parts—Co

Raw—Contin

ntinued

ued

1 sample Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200.000] ..

[Takadiastase; 40, 000

j [200.000]

[Takadiastase; rat liver; 40,000.. _

[200.000]

[Takadiastase-papain; method a, turbidimetric.

1 Takadiastase-papain; method a, acidimétrie.

Takadiastase-papain; method b, aci-

[ dimetric.

Takadiastase

.100

[.020]

.083

[.0166]

.103

[. 0206]

.15

[.03]

1 sample . [ 26

1 assay

_

[ 85

.046

.048

.048

100

Garden or retail sample

New, red

.005

.023

.043

.006

.007

.005

.017

.053

.004

.004

.004

90 Í do

Old, red; 7 months storage

New, white

iHog kidney__

Autolysis--

j Takadiastase _..

Hog kidney

/Takadiastase il20

Old, white; 7 months storage

1 Hog kidney

Autolysis

Takadiastase

Hog kidney

Buffered; heated 45 minutes (abstract);

chemical method.

Water extract; mild heat; chemical

method.

Buffered; autoclaved; chicken pancreas_

Buffered; autoclaved; chicken pancreas;

average and range.

do

.26

.040 .058

[.0114]

.0081

.0047-. 0120

.0207

5

Green Mountain; New York:

Whole calculated from peeled

+peel.

Peeled, 3

[. 0088]

f .0066

\ .0061-. 0069

/ .0148

\ .0142-. 0154

[. 0130]

[.045]

.037

[.058]

.045

Peel, 2 _ .068 .095

Irish Cobbler. Maine:

Whole calculated from peeled

+peel.

Buffered; autoclaved; chicken pancreas. [.065] [.0135] [.068]

114
CD

Peeled, 2

Peel, 3 S. faecalis, 2 L. casei

Irish Cobbler; North Carolina:

Whole calculated from peeled

+peel.

Peeled:

2 S. faecalis, 3 L. casei

5 S. faecalis, 6 L. casei

Peel:

2 S. faecalis, 3 L. casei

5 S. faecalis, 6 L. casei....

Sebago; Alabama:

Whole calculated from peeled

+peel.

Peeled:

3

5

Peel:

3

5 S. faecalis, 4 L. casei

Sebago; South Carolina:

Whole calculated from peeled

+peel.

Peeled:

3 S. faecalis, 4 L. casei

5

Peel:

4

6 S. faecalis, 7 L. casei

Triumph; Alabama:

Whole calculated from peeled

-|-peel.

Peeled:

4 S. faecalis, 3 L. casei

5 -

Peel:

3

5_-

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

fBuflFered; autoclaved

\Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved; chicken pancreas;

average and range.

do

Buffered;autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved;average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

[. 0037]

[. 0065]

. 0028]

. 0056]

[. 0036]

[. 0069]

.0031

.0026-. 0038

.0053

.0085-. 0069

' .0059

^ .0049-. 0071

^ .0142

.0103-. 0161

[. 0028]

[. 0052]

.0062

.0046-. 0077

.0098

. 0080-. 0133

.056

.093

.031]

.064

.029]

.022

.057

.034]

.026

[. 028]

.050

.0116

.0080-.0152

.0193

.0163-.0223

0036]

0061]

0025

0022-.0027

0037

0035-.0042

0073

0065-.0080

0138

0110-.0195

0034]

0078]

0026

0016- 0035

0061

0042- 0084

0068

0035- 0091

0147

0090- 0181

0037]

0076]

0031

0023- 0046

0069

0039- 0127

0069

0053- 0080

0115

0071- 0180

0036]

0076]

0025

0016- 0034

0065

0024- 0115

0081

0057-. 0100

0124

0082-. 0153

.061

.089

[.029]

.018

.066

[.041]

.031

.079

[.038]

.034

.058

[.041]

.036

.063

114

* Numerals used in column 2 for Reference No. 114 refer to the number of suhsamples per loi or to the number of determinations of special samples.
CDto

TABLE 10.—Compiled data on the folie acid content offoods—Continmîd

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

Z

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Potatoes and

various

parts—Co

Raw—Contin

ntinued

ued

Triumph; South Carolina:

Whole calculated from peeled

-i-peel.

Peeled:

4 S. faecaliSy 3 L. casei

6 S. faecalisy 7 L. casei

Peel:

[. 0031]

[. 0013]

f .0022

\ .0013-. 0034

¡ .0034

\ .0025-0043

Í .0072

1 .0049-. 0098

.0086

[ .0054-0119

[. 0026]

[.0073]

f .0021

\ .0013-. 0028

/ .0074

\ .0051-. 0112

f .0052

\ .0049-0055

¡ .0091

\ .0055-. 0110

[. 0038]

[. 0054]

.0028

. 0019-. 004a

.0043

.0023-. 0062

.0087

. 0042-. 0116

. 0109

.0053-. 0156

[. 0028]

[.0072]

.0023

.0017-. 0029

.0065

\Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

[. 022] [.028]

.018 .023

5 S. faecaliSy 6 L. casei

White Rose; California:

Whole calculated from peeled

+peel.

Peeled:

.044 .056

114

\Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range,

do

[.041] [.041]

4 S. faecalis, 2 L. casei

Peel:

.040 .035

.0053

.0051-. 0054

.0122

. 0078-. 0173

Í .0024

\ .0023-. 0024

.056 .074 ,

Idaho bakers; Texas market; 2

.010

.015

.004

f .0040

\ .0036-. 0043

f .0060

\ .0052-. 0065

.300

.032

Prickly pear:

Raw

Prickly pear

fruit

Prune:

Dried

do

> 50

Composite of several brands:

2 S. faecalisy 3 L, casei

4 S. faecalis, 6 L. casei

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

.0030

.0026-. 0036

.0048

.0043-. 0054

.008 .007 Ul4
Prune, Italian.

See Plum

(Italian

prune).

PulquePumpkin:

Raw

Purslane:

Raw

Radish:

Raw--

Raisin.

Raspberry,

red:

Raw

High-quality sample

Washington, D. C, market:

2 ..

Texas market; 3_

Verdolgas {Portulaca olerácea

L.)

Rábano

White; garden or retail sample.

Garden or greenhouse; 2 samples.

Washington, D. C, market:

2

Washington, D. C, market

-doRed Globe; Texas market; 2.

do

1 sample, 1 pound _

Seedless; composite of several

brands:

2

4 S. faecalis, 3 L. casei.

Washington, D. C., market:

2

Takadiastasc.

do

Autolysis

Takadiastase.

Hog kidney...

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

Takadiastase.

.do.

.do.

Buffered; heated 3 minutes; hog kidney;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved

Buffered; autoclaved; takadiastase

Buffered; autoclaved; hog kidney

^Buffered; autoclaved; chicken pancreas

do

Buffered; autoclaved; chicken pancreas;

average and range.

do

Takadiastasc-papain; 40,000..

[200, 000}.

5 S. faecalis, 3 L. casei.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

.008

.009

.001

.002

.030

/ .0050

" .0037-. 0063

.0093

. 0083-. 0101

.029

.006

.010

.013

. 012-. 013

.0028

. 0022-. 0034

.0036

. 0031-. 0040

.0054

.0074

.0085

.0164

.00385

.028

[. 0056]

.0066

.0060-. 0071

.0106

. 0079-. 0123

.0035

. 0034-. 0035

.0059

. 0050-. 0064

.615

.825

.133

.310

.108

.22

. 21-. 23

.078

.037

. 0074)

.013

.043

.0042

. 0040-. 0043

.0104

. 0092-. 0113

.0051

. 0046-. 0058

.011

.011

. 010-. 012

.0026

.0020-. 0031

.0034

.0030-. 0039

.0072

.0068-. 0076

.0106

. 0090-. 0135

.0028

. 0023-. 0033

.0051

. 0041-. 0056

.066,

.20

. 18-. 22

.074

.013

50

^120

114

90

41

^114

25

^114

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
Item

CD

Rhubarb:

Raw

Rice:

Rough _

CO

Brown.

TABLE 10.—Compiled data on the folie acid content offoods—Continued

Description of sample*

(2)

Washington, D. C, market:

1--

3 S. faecalis, 2 L. ca.sr/__-__.

Washington, D, C, market

Texas market; 3

Arkansas Experiment Station:

2

3 S. faecalis, 2 L. casei

Louisiana Experiment Station:

3

5---

Husked {Oriza sativa L.) ; Cuban

market.

Arkansas Experiment Station:

2

3

Louisiana Experiment Station:

1 :

2 -

Louisiana Experiment Station:

3 S. faecalis, 2 L. casei

6 S. faecalis, 5 L. casei

Louisiana Experiment Station:

1

2

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas;

average and range,

fBuffered; autoclaved

J Buffered; autoclaved; takadiastase

Buffered; autoclaved; hog kidney

Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; takadiastase;

chicken pancreas.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas;

average and range.

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

S. faecalis

Moist

basis

(4a)

.0005

.0029

.0024-. 0032

.0019

.0022

.0050

.0091

.0218

.0386

. 0372-. 0400

.0058

.0175

. 0161-. 0189

Moisturefree basis

(4b)

.052

.043

.041

.030

.018

Moist

basis

(5a)

.0035

. 0032-. 0042

.0165

. 0110-. 0220

.0290

.0149

.0132-. 0182

.0298

.0265-. 0324

0

Moisturefree basis

(5b)

.041

S. faecalis or

L. casei or both

Moist

(6a)

0113

0108- 0118

0209

0158- 0310

0315

0333

0310- 0355

0088

0086-.0089

0234

0172-.0368

0078

0159

0140-.0178

.031

.035

.025

.017

Moist

(7a)

Oí

(8)

414
Parboiled.

MUledCO

Breakfast

cereal

BranWashington, D. C, market: 33 S. faecalis, 4 L. casei.

Washington, D. C, market;2

Avorio, Riso raflSnato, var.

Originario

Avorio, Riso raffinato, var. "77"

Avorio, Riso raffinato, var.

Maratelli

Avorio

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

ÍBuflFered; autoclaved

•(Buffered; autoclaved; chicken pancreas; [ average and range.

PolishedRiso normale

-

Riso raffinato, var. Originario_

Riso raffinato, var. "77"

Riso raffinato, var. Maratelli ..

Normal processing

Arkansas Experiment Station: 3 ---

Acetate buffer; autoclaved1 hour.

5 S. faecalis,4 L. casei.

1 sample.

.do_

3 samplesWashington, D. C, market: 2

Pula, normale.

.do.

.do.

Water; steamed; range

Takadiastase-papain; 40, 000

[200,000]

Rat growth method.

N H2S04; autoclaved1 hour

0.01N HzSOr, autoclaved1 hour

Acetate buffer pH 4.5; autoclaved

hour.

Water; autoclaved1 hour

0.01N NaOH autoclaved1 hour

0.01N KOH autoclaved1 hour

Acetate buffer; autoclaved1 hour

.do.

Water; steamed; range.

Pula, normale, var. Originario

Pula, Avorio (parboiled), var.

Originario.

Pula, normale, var. "77"

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000

[200,000].

Buffered; autoclaved; takadiastase

Buffered; autoclaved; hog kidney; average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

N H2SO4; autoclaved1 hour

0.01N H2SO4; autoclaved1 hour

Acetate buffer pH 4.5; autoclaved1

hour.

Water; autoclaved1 hour

0.01N NaOH; autoclaved1 hour

p.OlN KOH; autoclaved1 hour

Acetate buffer pH 4.5; autoclaved1

hour.

do

.0088

.0081-. 0091

.0186

.0180-. 0196

.0094

.0199 . 0190-. 0208

.087 . 0174]

.016

[. 0032]

.011

.009 . 006-. 012

.0056

.0055-. 0057

.0094

.0063-. 0127

.do-

.021

.022

.017 . 0034]

.010

.0056

,0051- 0059

.0113

.0108-. 0120 . 0066

.0126

.0122- 0130

.0053

.0071

.0047 . 007-.008

.0031

.0052

.0052

.0057

.0045

.0048

.0067

.0049 . 003-. 004

.0073

.0057-. 0081

.0141

.0103-. 0180

.010

.008-.Oil

.0034

.0033-. 0035

.0059 . 0058-. 0060

0

.034

.048

.044

.0153

.0127

.045

.0170

.045

.012

.014

.02

99

38

26

11

38

25

90

41

.006

> 99

* Numerals used in column2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10,—Compiled data on the folie acid content offoods—Continued

CO

05

Description of sample*

- (2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

Z

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Rice—Continu

Bran—Contin

ed

ued

Pula, Avorio (parboiled), var.

"77."

Gemma, normale, var. Originario

Farinaccio, normale, var. Originario.

Farinaccio, Avorio (parboiled),

var. Originario.

N^ormal processing _

Acetate buffer pH 4.5; autoclaved 1

hour—Continued

do

.0448

.081

.039

.0157

. 026-. 040

.012

.0035

.0034-. 0035

.0069

. 0048-. 0100

Í .0030

\ .0027-. 0032

1

Germ

Polishings do I- 99

do

Water; steamed; range I 38 Avorio (parboiled) Water; steamed

Rutabaga:

Raw Washington, D. C, market:

3 S. faecalis, 2 L. casei

6 S. faecalis, 5 L. casei

Texas market; 2

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

/ .0031

1 .0030-. 0031

i .0066

\ .0042-. 0094

.057 .060 ill4

.022

Ground feedstuff; 3 tests

Ground feedstuff; 5 samples. __

1948 crop; composite U. S. sample:

2 .__ --

Chick-growth method; average and

range

Buffered; autoclaved; hog kidney; average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

Takadiastase-papain; 40,0Q0

[200,000]

Takadiastase; average and range

Hog pancreas

Rye:

Whole grain. Í.17

\ .04-. 20

1

f .073

\ .065-. 094

f .0123

\ .0098-. 0147

1 .0352

\ .0270-. 0442

i .0197

\ .0165-. 0215

.087

[.0174]

f .0026

\ .0010-. 0044

.045

. 041-. 057

. 0153

.0106-. 0200

.0336

.0304. 0365

.0163

.0161-. 0164

|41

3 - --

^

.040 .038

Washington, D. C., market; 3

S. faecalis, 2 L. casei

1 sample, 1 specimen

114

Flour .022 .018

Salmon:

Raw .31

[. 062]

t

Drained solids; 10 samples, 60

cans.

Red (Oncorhynchus); drained

solids; 1 sample, 12 cans.

Mesple (Sapota achras MiU.)---

jlib

.0069

.0053-. 0102

.0005

I}b9 )

89

SàpodiUa:

Raw Rat growth method -___. _ <.02 11
Sardine:

CannedSauerkraut:

Raw_

Seepweed:

^ Raw

Sirup, cane:

Unblended...

Sorghum:

Whole grain.

Soybeans. See

Bean and

bean products, soybeans.

Spinach:

Raw

Atlantic {Clupea harengus) ;

drained solids; 1 sample,

12 cans:

Sample No. 1

Duplicate _

Sample No. 2

Duplicate

Sample No. 3

Duplicate

Sample No. 4

Duplicate

Sample No. 5

Duplicate- __

Sample No. 6 _.

Duplicate

Sample No. 7

Duplicate

Sample No. 8

Duplicate

Pacific {Sardinops caerulea):

Canned in tomato' sauce;

total contents, 12 cans.

' Canned in brine; drained

solids, 12 cans.

1 sample

Romeritos {Dondia sp.).

Commercial; table grade.,

White kafir; 1948 crop; composite U. S. sample:

3

Yellow milo; 1948 crop; composite U. S. sample:

3

2 samples, 2 pounds..

Hog pancreasdo

do

.do.

-do.

.do.

.do.

.do-

.do.

_do.

.do.

_do.

-do.

.do-

.do.

.do.

Hog pancreasdo...

Takadiastase-papain;

Takadiastase..

40, 000..

[200, 000].

-do.

Buffered; autoclavçd; average and range

Buffered; autoclaved; chicken pancreas;

average and range. •

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000; average.

[200,000]

40,000; range...

[200,000].....

.0186

[. 00372]

.093

.0055

.0020-.0084

.0226

. 0177-.0263

.0122

.0071-.0151

.0223

.0177-.0250

.24

[. 048]

.17- .30

[. 034-. 06]

.860

.025

2.3

[.46]

.0018

.0010

.0019

.0012

.0014

.0010

.0019

.0019

.0020

.0012

.0027

.0023

.0021

.0012

.0019

.0008

.0008

.0005

.0052.

. 0035-. 0064

.0183

.0153-. 0212

.0103

Í 0085-. 0125

.0214

.0181-. 0260

.021

.024

{')

> 26

50

101

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot ob to the number of determinations of special samples. » Communication from F. M. Strong.
TABLE 10.—Compiled data on the folie acid content offoods—Continued

CO

00

•

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

0

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

(6a)

1

(8)

Spinach—Cont

Raw—Contin

inued

ued

1 sample

ÍAutolysis; 40,000 .19

[. 038]

.30

[.06]

.13

[.026]

.058

.053

.085

.024

.032

.021

.076

Í .082

\ .076-. 089

[200.000]

1 Takadiastase; 40, 000

Espinaca (Spinacia olerácea L.)

High-quality sample

1 [200,000] 1 ^"^

Autoclaved; 40,000

[200,000]

Takadiastase .517 50 f do

Garden or retail sample

Garden or retail; 3 samples

Garden or retail sample

Stored 32 hours at room

temperature.

Stored 5 days in refrigeratorStored 5 days iced

iHog kidney >120

(Water extract .033

.025

.022

.080

.107

. 080-. 114

Acid hydrolysis

1 Alkaline hydrolysis

Takadiastase

Takadiastase; average and range

Hog kidney

[ 90

.90

.68

1.00

1.15

.95

.70

1.01

1.08

do

do _

do ._..

1 sample. BuflFered; heated 3 minutes; hog kidney.

[Takadiastase

.270

.073

.032

.110

.120

.089

.018

.018

.078

.095

(.083)

/ .28

\ .26-. 30

1 sample

.110

.083

.120

.130

.110

Pancreatin

Hog kidney

1 sample

Takadiastase; hog kidney.

Pancreatin; hog kidney

Buffered; heated 3 minutes; incubated

pH 4.5.

BuflFered; heated 3 minutes; takadiastase.

Incubated pH 4.5.

91

_

Garden or greenhouse; 3 S.

faecalis, 2 L. casei samples.

Garden or greenhouse sample. _

Stored in a wax bag:

1 day at room temperature .

2 days at room temperature .

3 days at room temperature .

Takadiastase. .

Takadiastase (corrected for conjugate

content of takadiastase).

BuflFered; heated 3 minutes; hog kidney; average and range.

BuflFered; heated 3 minutes; hog kidney.

do..

2.23

1. 90-2. 70

2.700

2.000

2.000

1.600

2.000

.225

. 22-. 23

1.90

1.60-2.20

2.200

1.900

1.700

1.400

2.100

do..

do 1 ^^

1 week in refrigerator do
Canned _

CO

CD

Dried2 weeks in refrigerator.

1 week in crushed ice. _

2 weeks in crushed ice..

Washington, D. C, market:

1

3

Washington, D. C, market; 2.

Washington, D. C, market; 4.

Texas market; 2 .

Bloomsdale; Texas market; 2.

.doSolid and liquid; 10 samples, 60

cans.

Brand 1 _

_do.

.do.

Buffered; heated 45 minutes (abstract);

chemical method.

Buffered; autoclaved

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

..do... ,

.do-

.do.

Takadiastase; average and range..

Brand 2.

Brandi

do

Brand 2

Brand 3

Brand 4

Brand 5

Solid and liquid; initial 2 samples, 2 cans.

Stored 2 months at 70° F.._

Stored 2 months at 90° F. _ _

Stored 2 months at 100° F..

Stored 4 months at 70° F.. .

Stored 4 months at 90° F...

Stored 4 months at 100° F._

Stored 6 months at 70° F...

Stored 6 months at 90° F.. _

Stored 12 months at 100° F.

1 sample

Buffered; heated 3 minutes; hog kidney; method a.

Buffered; heated 3 minutes; hog kidney; method b.

Buffered; heated 3 minutes; hog kidney; method a.

Buffered; heated 3 minutes; hog kidney; method b.

Buffered; heated 3 minutes; hog kidney.

do

.do.

.do-

.do.

.do.

Takadiastase; average.

.do.

.do.

.do.

.do.

.do.

.do.

.do.

do

do

[Untreated

J Chicken pancreas

iHog kidney

[Chicken pancreas; hog kidney.

.42

.1010

.0943

.0928-. 0959

.0360

.0654

.0344

.0257-. 0424

.0482

.0438-. 0557

. 0074

.0040-. 0165

.093

.043

.093

.092

.043

.012

.051

.093

.242

.615

.705

.925

2.700

2.200

3.100

.595

1.340

1.240

.620

.190

.535

1.110

.1100

.1053

.0938-. 1120

.0310

. 0300-. 0320

.0574

.0330

.0261-. 0432

.0486 '

. 0458-. 0533

.0815

. 0786-. 0845

.1145

. 1120-. 1170

.0522

.0498-. 0546

.0207

. Oil-. 051

.084

.082

.041

.040

.084

.083

.041

.012

1.800

2.300

2.100

1.572

.926

ni4

.600

1.181

1.363

.735

59

1.210

1.120

.590

.190

.0074

.013

.009

.014

.024

.021

.016

.017

.014

.009

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10,—Compiled data on the folie acid content offoods—Continued

o

o

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

1

g

a

• (1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Spinach — Con

Dried—Cont

tinued

inued

1947 A.O.A.C. collaborative assay.

1948 A.O.A.C. collaborative assay (1947 sample stored at

—40**)

ÍNo enzyme treatment; specified method;

average and range.

Buffered; autoclaved; chicken pancreas;

specified method, average and range.

\ No enzyme treatment; other than specified method; average and range.

Other treatments or other than specified method; average and range.

Chick growth method; 2 laboratories

Í .659

\ .426-1.05

il. 289

\ .78-1.70

/ .652

\ .33-1.21

fl. 186

\ .32-1.725

43

1.1. 1.6

Í1.30

\ .33-1.86

1.69

.53

Checked

microbiol.

[Chick growth method; 4 laboratories;

average and range.

Chick hematocrit method; 1 laboratory

Chick hemoglobin method; 1 laboratory

Microbiological and chick assays

44

1.7

Standard sample; 56 S. faecalis,

55 L. casei.

Garden or retail sample

Garden or retail sample

Garden or retail sample

Stored 3 days at room temperature.

Stored 13 days in refrigerator

Stored 17 days iced

Buffered; autoclaved; chicken pancreas;

average and range.

ÍWater extract

f 1. 097

\ .820-1.390

.090

.180

.170

.190

1.124 1.060

.860-1. 390

.095

.150

.155

.190

1.086

\ 46

114

Spinach, New

Zealand:

Raw—' \ Takadiastase

Hog kidney.

TakadiastaseHog kidney ._ 1.65

.46

1.25

1.42

1.50

.54

1.20

1.58

90

do

do

do -

1 sample. __ Buffered; heated 3 minutes; hog kidney.

do

.082

.17

91

Garden or greenhouse sample. _ 1.60 .16 41

Í .0867

\ .0776-. 0917

1.50

1.334

«

Texas market; 4 Buffered; autoclaved; chicken pancreas;

average and range.

ÍTakadiastase

)

Acorn; high-quality sample

Acorn; Washington, D. C,

market:

3

.006

.006

Í .0099

\ .0092-0109

Í .0212

\ .0194-. 0229

114

Squash:

Raw

J

« \Hog kidney n20

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancresis;

average and range.

do

.0104

. 0097-. 0112

.0197

.0183-. 0211

f .0136

\ .0129-. 0145

-

2 .175 .163

Acorn; Texas market; 3 .095
Cushaw or kershaw; Texas

market; 2.

Danish; Texas market;2 _.

Danish; Texas market;4

Patty Pan; Texas market; 3.

Patty Pan; Texas market; 2_

White; high-quality sample._

Yellow Crookneck; high-quality sample.

Yellow Crookneck; Texas market; 3.

Yellow Crookneck; Texas market; 4.

Yellow Crookneck; Washington, D. C, market: 1

2...

Squash flower

Squash seed..

Strawberry:

Raw

Yellow Crookneck; Washington, D. C, market.

Caserta; Texas A. and M. College Farm; 2.

Early prolific straight neck;

Texas A. and M. College

Farm; 2.

Patty Pan; Texas A. and M.

College Farm; 3.

Zucchini black; Texas A. and

M. College Farm; 2.

Zucchini; high-quality sample..

Calabacitas (Cucúrbita mexicana L.).

Flor de calabaza (Cucúrbita

mexicana L,).

Semilla de calabaza (Cucúrbita

pepo L.).

1 sample.

Washington, D. C, market: 3 -

-

Washington, D. C, market.

-do_

_do-

.do.

.do-

.do.

Takadiastase

Hog kidney-,.

Takadiastase

Hog kidney

Buffered; autoclaved; chicken pancreas;

average and range.

do-_-

Buffered; autoclaved_

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas_

Buffered; autoclaved; chicken pancreas;

average and range.

do

,do.

.doAutolysis

Takadiastase..

Hog kidney...

Takadiastase.

.do-

.do.

Ranger; Texas A. and M. College Farm; 2.

* Numerals used in column2 for Reference No.

Takadiastase-papain; 40, 000023

[200,000] [.0046]

.013

.037

.057

.031

.0054

.0135

.0122

.009

.004

.038

.020

.020

.140

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

ÍBuffered; autoclaved.

Buffered; autoclaved; takadiastase

Buffered; autoclaved; hog kidney

(Buffered; autoclaved; chicken pancreas.

do

Buffered; autoclaved; chicken pancreas;

average and range.

114 refer to the number of subsamples per lot or to the number of determinations of special samples.

.190

.233

.295

.150

.23

[. 046]

.063

.0021 . 0019-. 0022

.0043 . 0040-. 0045

.0143

.0123-. 0163

.0186

.0176-. 0195

.0090

.0087-. 0093

(:

0045

.0096

0094-. 0098

00932

.0014 . 0012-. 0016

.0046

.0034-. 0056

{

00394

0061

0057-. 0065

.042

.056

.204

.344

.143

.101

.135

.200

.250

.314

.216

.057

061

yil4

>120

120

> 50

^114
TABLE 10.—-Compiled data on the folio acid content of foods—Continued

o

to

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

Item S. faecalIS L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

i

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a)

1

(8)

Sweetpotato:

Raw. 2 samples, 4 specimens _.

Yellow (Ipomoea batata L.);

Cuban market.

do

Takadiastasc-papain; 40, 000; average.

[200,000]

.067

[. 0134]

. 050-. 084

[. 010-. 0168]

.23

[.046]

40, 000; range...

[200, 000]

[ 25

0

.00016

.00039

Buffered; autoclaved; takadiastase;

chicken pancreas.

do > 10

do. do

High-quality sample. _

[ Autolysis .004

0

.035

1

] Takadiastase -120

Puerto Rican; Texas market;

2.

Puerto Rican; Texas market; 3.

Washington, D. C, market:

1

Hog kidney

Buffered; autoclaved; chicken pancreas;

average and range.

do I...

Í .0053

\ .0049-. 0057

\ .0191

\ .0141-. 0257

.0014

.0074

. 0069-. 0078

.00619

1.0012

1.0018

.018

.064

Buffered ; autoclaved .0012

f .0043

\ .0041-. 0044

.00480

Tangerine:

Raw 114

2... Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas.

Autoclaved 1 hour pH7.2_

.038 .066

Washington, D. C, market

700 field boxes; plant A

700 field boxes; plant A

Tangerine

juice:

Raw,

sweetened.

Canned,

sweetened. do

' 67

Tomato:

Raw:

Red 2 samples, 6 specimens

1 sample

Takadiastasc-papain; 40, 000; average

[200,000]

.075

(.015]

. 040-. 11

[.008-.022]

1.3

[.26]

40, 000; range...

[200,000]

i 25

Takadiastase-papain; method a, turbidimetric.

Takadiastase-papain; method a, acidimétrie.

Takadiastase-papain; method b, aci-

^ dimetric.

Takadiastase.

.036

.037

.035

Jitomate (Lycopersicum esculentum L.)

100

.011 .118 50
o

CO

High-quality sample / do .0004

.013

.003

.004

.002

.008

.013

.012

.014

.014

.05

^

Garden or retail sample

Garden or retail sample _ _

Garden or greenhouse sample. .

Ripe, hothouse

\Hog kidney

1 W»tpr pxtriirt .004

.004

.003

.010

.011

.012

.012

.012

Takadiastase

(Water extract

Takadiastase

Ho? kidnev

Buffered; heated 3 minutes; hog kidney.

Buffered; heated 45 minutes (abstract);

chemical method,

do

.063

Ripe .169

Washington, D. C, market:

2 Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved; chicken pancreas;

average.

Buffered; autoclaved; chicken pancreas;

average and range,

do

Í .0044

1 .0039-. 0049

/ .0082

\ .0074-. 0086

.00770

.0040

.0039-. 0041

3 S. faecalis, 2 L. casei .0064

Washington, D. C, market

.155 .121

.00909

.0016

f .0034

\ .0029-. 0042

/ .0155

\ .0112-. 0184

I .0043

\ .0041-. 0044

.0038

Í .0011

1 .0010-. 0012

/ .0029

1 .0026-. 0031

/ .0055

\ .0053-. 0057

\ .0017

1 .0011-. 0021

I .0028

1 .0025-. 0029

f .0063

1 .0045-. 0080

\ .0113

\ .0091-. 0134

I .0037

\ .0033-. 0041

1 .0066

\ .0050-0081

.023

Marglobe; Texas A. and M. .051

College Farm; 3.

Pnrfpr* TPX»Q míirkpt* 4 .215

Pritchard; Texas A. and M.

College Farm; 2.

Rutgers; Texas A. and M. College Farm; 2.

Tpxaq markpf• 2

do ~ .074

Buffered; autoclaved; chicken pancreas;

average.

Buffered; autoclaved; chicken pancreas;

average and range,

do

.064

.018

Beefsteak; Texas A. and M.

CoUege Farm; 2.

Bonny Best; Texas A. and M.

CoUege Farm; 2.

Earliana; Texas A. and M. College Farm; 6.

Marglobe; Texas A. and M.

College Farm; 4.

Pan American; Texas A. and

M. College Farm; 2.

Porter' Texas market; 4

.037

do .083

do .028

do .044

do - - .096

do . ... .166

Pritchard; Texas A. and M.

CoUege Farm; 2.

Rutgers; Texas A. and M. College Farm; 2.

do - .. .056

. .do .100

Buffered; heated 45 minutes (abstract);

chemical method.

Takadiastase; average and range

Hog pancreas

.112

Canned Solid and liquid; 10 samples,

60 cans.

Drained solids; 12 cans

/ .0027

\ .0015-. 0041

.0054

.0039-. 0082

.0006

\

Í

Tuna:

Canned

'

120

41

8

114

8

59

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples. 1 mg. per 100 ml.
TABLE 10.—Compiled data on the folie acid content offoods—Contirmed

o

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (m.sr./lOO gm.)

Microbiological assays Other assays

Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

1

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8) .

Turkey:

Raw ___ Crosscut steaks; Virginia:

1 Buffered; autoclaved __ .0039

Í .0046

\ .0045-. 0047

f .0123

\ .0121-. 0125

Í .0143

\ .0141-. 0149

.0052

.0059

.0035

.0034

. 0032-. 0035

.0083

. 0070-. 0095

.0101

. 0100-. 0105

.0039

.0044

Í .0103

1 .0101-. 0105

2 S. faecalis, 3 L. casei

Crosscut steaks; Virginia:

2

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved _

.013 .010

3 .037 .026 114

Steaks, light meat; Virginia:

1_ ^ 2 Buffered; autoclaved; chicken pancreas;

average.

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200,000]

Takadiastase-papain; 40, 000

[200. 000]

Buffered; autoclaved

.021 .015

Texas market; 2 _ _._ .040

1 sample, 7 specimens. .026

[. 0052]

.114

[. 0228]

.050

[.010]

.0020

r .0047

\ .0045-. 0049

.00381

.0094

f .0422

\ .0408-. 0436

Í .0343

\ .0336-. 0350

Í .0636

\ .0440-. 0845

. 0472

.33

[.066]

Turnip:

Raw --- \

1 sample

25

1 sample i 26

Washington, D. C, market:

1

2 S. faecalis, 3 L. casei

Washington, D. C, market

Immature; Maryland farm:

1

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved

.053 .0039

.0035-. 0042

.00332

.0102

.0255

.044

Turnip greens:

Raw

2_._ Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas.

Buffered; autoclaved; chicken pancreas;

average and range.

do

.767 .464

Mature; Washington, D. C,

market:

2 _ . 0439

. 0430-. 0447

.0695

. 0534-. 0826

.0529

Í .0948

\ .0939-. 0956

I .0867

1 .0828-. 0905

114

4 -T- __ .848 .927

Washington, D. C, market

Texas A. and M. College Farm;

2.

do

.878

1.097
Dehydrated.

Veal:

ChopFlank..

Heart.

Kidney..

Leg

Liver.

Q Shoulder _

Stew meat.

1949 A.O.A.C. collaborative £

say.

Special sample; 2.

1 sample, 6 specimens.

All visible fat removed; 1 sample, 3 specimens.

Walnut.

Water cress:

Raw

Watermelon..

Washington, D. C, market:

2 :

Washington, D. C, market

Washington, D. C, market; 5__

Crezon (Berro) {Nasturtium

aquaticum L.).

Texas market; 2

Buffered; autoclaved; chicken pancreas;

specified method; average and range.

Buffered; autoclaved; chicken pancreas

or other treatment; other than specified method; average and range.

Chick growth method; 1 laboratory

Chick blood method; 1 laboratory

Buffered; autoclaved; chicken pancreas;

average.

Takadiastase-papain; 40, 000..

[200, 000]-

Takadiastase-papain; 40,000..

[200, 000]-

Takadiastase

.do-

_do-

.do_

.do.

.do-

-do.

.do-

.do.

_do.

_do.

.do-

_do.

.do-

.do.

-do-

.do.

.do.

.do.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; chicken pancreas

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase.

1 sample, 1 specimenWashington, D. C, market:

3 S. faecalis, 4 L. casei

Black Diamond; Texas A. and

M. College Farm; 3,

Buffered; autoclaved; chicken pancreas;

average and range.

Takadiastase-papain; 40, 000

[200.000]

Buffered; heated 45 minutes (abstract);

chemical method.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

do

.593

. 404-. 81

.529

. 143-. 674

.092

. 0184]

.17

.034]

.031

.014

.021

.013

.012

.031

.036

.025

.029

.033

.021

.040

.052

.039

.039

.026

.026

.016

.015

.0025

.0017-. 0032

.0050

.0041-. 0069

.00396

.0782

.0693-. 0883

.049

.15

.03]

.29

[. 058]

.61

[.122]

.018

.081

.502

1.5

[.3]

.6206

. 425-. 788

.627

. 42-. 83

.022

.013

.016

.045

.047

.018

.018

.013

.051

.051

.048

.048

.017

.018

.012

.014

.0033

. 0029-. 0036

.0043

. 0031-. 0064

.00268

.0761

. 0725-. 0800

.0476

. 0433-. 0519

.0004

.0001-. 0005

.0007

.0005-. 0008

.0003

. 0002-. 0004

.015

.079

.898

.008

1.43

1.36

45

>114

25

k03

.09

50

}>114

25

8

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10.—Compiled data on the folie acid content of foods—Continued

o

Description of sample*

(2)

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

. Item S. faecalis L. casei S. faecalis or

L. casei or both

Moist

basis

(7a)

1

(1)

Moist

basis

(4a)

Moisturefree basis

(4b)

Moist

basis

(5a)

Moisturefree basis

(5b)

Moist

basis

(6a) (8)

Watermelon— Continued

YeUow Desert King; Texas A.

and M. College Farm; 2.

Buffered; autoclaved; chicken pancreas;

average and range—Continued.

Takadiastase or other enzyme (abstract); chemical method.

^I'akacJiastase-papain; 3, 100

( .0006

\ .0005-. 0006

.007 )

^114

Whale liver..- 4.68 8

Wheat and

wheat

products:

Whole grain. 2.80

[. 0434]

.20

[.04]

Whole wheat; 1 sample, 1

pound.

Whole wheat; 4 assays

1 sample

[200,000] 20

Takadiastase-papain; 40, 000

[200,000]

fTakadiastase; 40, 000; range

J [200,000]

.19

[. 038]

. 05-. 13

[. 01-. 026]

. 10-. 17

[. 02-. 034]

.030

.022

.010

.010

.055

.020

.60

Trace

.061

.037

\ 25

] Takadiastase; rat liver; 40, 000; range

[ [200.000]

[ No treatment

> 85

.043

.024

.020

.020

.090

.042

pH 4 autoclaved 12 hours

0.1 N KOH; autoclaved 1 hour __

2 N KOH; autoclaved 30 minutes

Takadiastase...

> 76

Chicken pancreas

Buffered; heated 45 minutes (abstract);

chemical method.

Hog kidney

.80

2 samples 61 Trigo Pc Son {Triticum vulgäre

L.).

Trigo C (Triticum vulgäre L.). _

Feedstuff; 3 tests

Takadiastase .067

do .041

Chick growth method; average and range

Buffered; autoclaved; hog kidney; average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

50

/.04

\ .00-. 08

Feedstuff; 6 samples Í .062

\ .053-. 068

.0302

Í .0504

\ .0350-. 0633

.0306

/ .0511

\ .0368-. 0650

.055

. 047-. 060

Í .0135

\ .0134-. 0135

.0270

.0165-. 0356

f .0144

\ .0130-. 0157

.0408

. 0273-. 0530

u

1948 crop; composite U. S. sample:

Durum:

1 S. faecalis, 2 L. casei

7

41 )

.056 .030

Hard red spring:

1 S. faecalis, 2 L. casei

7 .056 .045
FlourO

Breakfast

cereal

Hard red winter:

2 S, faecalis, 3 L. casei

7 S. faecalis, 6 L. casei

Red durum:

2

Soft red winter:

2 S. faecalis, 3 L. casei.

White:

2

White, unenriched; 1 sample, 1

pound.

Whole wheatWhiteBuffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

chicken pancreas;

Whole wheat; 2

White, enriched, all-purpose; 4.

do

White, enriched, all-purpose; 5.

S. faecalis, 4 L. casei

Cake, unenriched; 4

Gluten; 6.

Bran, probably half whole

wheat; 5 samples.

Bran; Washington, D. C,

market:

2

Buffered; autoclaved;

average and range.

Takadiastase-papain;

Takadiastase-papain;

bidimetric.

Takadiastase-papain;

dimetric.

Takadiastase-papain;

dimetric

Takadiastase-papain;

bidimetric.

Takadiastase-papain;

dimetric.

Takadiastase-papain;

dimetric.

Buffered; autoclaved;

average and range.

do

40,000

[200,000]

method a, turmethod a, acimethod b, acimethod a, turmethod a, acimethod b, acichicken pancreas;

-do.

-do.

-do-

- doBuffered; autoclaved; hog kidney; average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

.0142

.0127-. 0157

' .0397

.0350-. 0443

' .0266

.0182-. 0350

' .0526

.0462-. 0603

' .0169

^ .0164-. 0173

.0493

.0256-. 0810

' .0145

.0143-. 0146

^ .0434

.0369-. 0493

.067

[. 0134]

.0410

. 0393-.0428

.0095

.0092-. 0098

.0083

.0041-. 0103

.0102

.0095-. 0117

.0082

.0071-. 0096

.0416

. 0377-. 0468

.081

. 051-. 107

.0466

.0385-. 0546

.1208

. 1058-. 1508

.075

.015]

.046

.011

.009

.011

.009

.044

.0088

. 0063-. 0102

.0356

0295- 0447

.040 r

0183

0085-. 0281

.0314

0267- 0370

.034

0079

.0045-. 0109

.0306

0245- 0335

.034

0071

0062-. 0079

.0379

0340- 0420

.042

032

035

.033

031

035

035

.0360 .040

. 0350-. 0370

.0067 .007

.0061-. 0080

.0057 .006

.0031-. 0075

.0081 .009

.0074-. 0095

.0050 .005

.0041-. 0058

.0270 .028

. 0238-. 0297

.077

.051- 096

.0242

.0225-.0258 (

.0796 .083

. 0733-. 0836

114

25

>100

114

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10,—Compiled data on the folie acid content offoods—Continued

Item

(1)

O

00

Wheat and

wheat

products

—Continue d .

Breakfast

cereal—Co ntinued

Farina; Washington, D. C,

market; 2 S. faecalis, 3 L.

casei.

Flakes; Washington, D. C,

' market:

2

4

Description of sample*

(2)

Shredded Brand I; Washington,

D. C, market:

1 S. faecalis, 2 L. casei

2 S. faecalis, 3 L. casei

Shredded Brand II; Washington, D. C, market:

2

Wheat; 1 sample.

do

.doWhole wheat; 18 samples.

Wheat, barley, and other products:

2 S. faecalis, 3 L. casei

Wheat and other products (infant food):

2 S. faecalis, 1 L. casei

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

^ average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; takadiastase_-.._.

do

.do.

Buffered; autoclaved; hog kidney; average and range.

Buffered; autoclaved; average and range

Buffered; autoclaved; chicken pancreas;

average and range.

Buffered; autoclaved; average and range

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

S. faecalis

Moist

basis

(4a)

.0071

.0056-. 0085

'. 0143

.0113-. 0169

.0124

. 0120-. 0128

.0290

.0235-. 0375

.0107

.0383

.0285

.0184-. 0385

.0868

.0468-. 1369

.029

.046

.019

.039

.021-. 050

.0310

.0244-. 0376

.0522

.0406-. 0646

.0346

.0245-. 0446

Moisturefree basis

(4b)

.054

L. casei

Moist

basis

(5a)

.0052

.0042- 0065

.0129

.0073- 0182

.0097

.0096- 0098

.0178

.0160- 0195

.0083

.0082-.0083

.0292

.0272-.0310

.0227

.0103-.0351

.0716

.0451-.1099

Moisturefree basis

(5b)

.040

.021-. 059

.0240

. 0140-. 0300

.0330

. 0235-.0422

S. faecalis or

L. casei or both

Moist

basis

(6a)

Moist

basis

(7a) (8)

90

41

>114
4 Buffered; autoclaved; chicken pancreas;

average and range.

Chick growth method; average and

range.

Buffered; autoclaved; hog kidney; average and range.

Takadiastase-papain; 40, 000

[200,000]

Buffered; heated 3 minutes; hog kidney; method a.

Buffered; heated 3 minutes; hog kidi?ey; method b.

Buffered; autoclaved; hog kidney..

r .0712

\ .0607-. 0821

.074 .0608

.0526-. 0690

.063

Bran FeedstufiF; 5 tests / .21 \

\.ll-.35 ^

Feedstuff; 1 S. faecalis, 3 L.

casei samples.

.235

1.1

[•22]

.33

( .155

\ .153-. 158

1.2

[.24]

1

Germ \

Í

.28

.26

Feedstuff; 1 sample .330 .280

.5

Middlings. _- Feedstuff; 1 S. faecalis, 2 L.

casei samples.

Feedstuff; 3 tests

Buffered; autoclaved; hog kidney; average and range.

Chick growth method; average and

range.

Takadiastase-papain; 3, 100

.176 / .138

\ .128-. 148

)

/ -09 {

1 .02-. 14 J

•. \

Sprouted, dehydrated __ Seed shoot and root 10.6

[. 164]

.003

[. 0006]

/

[200, 000] J

Whey:

Fluid Autolysis; 40, 000 \

Feedstuff- 3 tests

[200 0001 j

Dried Chick growth method; average and

range.

Buffered; autoclaved; takadiastase;

chicken pancreas.

do

f .09 t

\ .04-. 18 i

Yam:

Raw Ñame, white {Dioscorea alata

L.).

Taro, white (Xanthosoma sagitifolium Schott).

0

0

O Yautia

CD Malanga:

Raw

Yeast:

[No treatment.. . .047

.23

.68

<.04

.46

.06

.14

.44

1.66

.30

1.52

.28

1.42

.070 .

-

Autolysis .

pH 4 autoclaved 12 hours .76

.10

.59

.09

.14

.55

1.31

.84

1.30

.68

.9

Baker's JO.I N KOH autoclaved 1 hour

2 N KOH autoclaved 30 minutes

Takadiastase.. . ._

Race 7; 18, 5/VI 1946 (dried)..

Race 7; 19, 18/VI 1946 (dried).

Fleischmann (dried)

Race 7; 9, 21/IV 1946; commercial sample I.

Race 7; 19a, 18/VI 1946; commercial sample II.

Omsk factory; 9, 21/IV 1946...

Chicken pancreas

j Acid hydrolysis l

1 Hog kidney

jAcid hydrolysis.

1 Hog kidney

jAcid hydrolysis ..

\Hog kidney _.

do 1.54

1.9

.88

2.0

1.44

1.3

1.6

1.0

.9

do

do

Fleischmann; 9, 21/IV 1946;

sample I.

Fleischmann; 19a, 18/VI 1946;

sample II.

Fleischmann, 5 tests ...

do

do

Chick growth method; average and range U 11 \

\1. 50-7. 00 /

75

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
TABLE 10.—Compiled data on the folie acid content offoods—Continued

Item

(1)

Yeast—Con

Baker's—Co

Brewer's _

Description of sample*

(2)

ntinued

Anheuser-Busch Strain C:

3 samples ^

2 samplesdo

1 sample.-

do

Anheuser-Busch _

Nondebittered _

DebitteredThird generation; 16, 27/V

1946 (dried).

Third generation; 18, 5/VI

1946 (dried).

Third generation; 19, 18/VI

1946 (dried).

Fresh first generation; 17-18,

5/VI-15/VI.

Third generation

Ninth generation

1948 A.O.A.C. collaborative assay.

Preliminary treatment of sample;

method; potency designation of

impure standard (in italics)

(3)

Takadiastase or other enzyme

stract); chemical method.

Takadiastase-papain; 40, 000. _

[200,000].-

Takadiastase; 40,000

[200,000]

(abControl; average and range.

pH 3 autoclaved 4 hours

2 N KOH autoclaved 1 hour...

pH 4.5 autolysis

Takadiastase

No treatment

pH 4 autoclaved 12 hours

0.1 N KOH autoclaved 1 hour.

Chicken pancreas

Takadiastase

Untreated

Chicken pancreas

Hog kidney

Chicken pancreas; hog kidney..

Untreated

Chicken pancreas

Hog kidney

Chicken pancreas; hog kidney..

fAcid hydrolysis

\riog kidney

Acid hydrolysis

Hog kidney

Acid hydrolysis

Hog kidney

do

Folie acid (mg./lOO gm.)

Microbiological assays Other assays

S. faecalis

Moist

basis

(4a)

1.38

.42

[. 084]

_do.

.do.

Buffered; autoclaved; chicken pancreas;

specified method; average and range.

Buffered; autoclaved; chicken pancreas

or hog kidney; other than specified

method; average and range.

.025

.35

.62

.23

. 22

.90

1.32

1.90

.13

.90

1.32

2.20

.00

.55

.1

.75

.30

.75

[2. 018

\l. 147-2.44

2.181

1.330-3.02

Moisturefree basis

(4b)

.105

[. 021]

Moist

basis

(5a)

.55

.73

.033

.87

.6

.66

Moisturefree basis

(5b)

S. faecalis or

L. casei or both

Moist

basis

(6a)

/ .028

\ .018-. 034

. 52. . 83

. 36, . 60

.54

.58

.43

.72

.24

.72

.18

.62

Moist

basis

(7a)

1.869

1.501-2.450

2.148

1. 536-3. 024

1.16

.63

.27

Oí

(8)

8

127

117

18

»107

65
Dried.

1949 A.O.A.C. collaborative report; 1 laboratory.

A-B Strain G; 10 tests.

10 samples

Flaked 1_

Special sample; 2.

Experimentally produced:

Saccharomyces cereuisiae. No.

53; 4 samples.

Torulopsis utilis No. 3; 4

samples.

Candida arbórea; 4 samples..

Oidium lactis A; 4 samples

Saccharomyces cerevisiae No.

53; 3 samples.

Torulopsis utilis No. 3; 3

samples.

Candida arbórea; 3 samples..

Oidium lactis A; 3 samples...

Sample No. 4.

Feedstuff; Manilia murmanica

8, 19/IV 1946; sample I.

Feedstuff, Manilia murmanica

21, 19/VI 1946; sample II.

Manilia murmanica

.do.

Torula.

Buffered; autociaved; chicken pancreas.

Buffered; autoclaved; hog kidney .

Buffered; autoclaved; chicken pancreas;

hog kidney.

Chick growth method; average and

range.

Hog kidney; average

Takadiastase; rat liver

Buffered; autoclaved; chicken pancreas;

average.

Buffered; autoclaved

Buffered; autoclaved; hog kidney

Bufifered; autoclaved; chicken pancreas.

Takadiastase; range.

do._

.do.

-do.

.do-

.do.

do

. do

Untreated

Chicken pancreas

Hog kidney

Chicken pancreas; hog kidney.

Hog kidney

.do.

No enzyme

Hog kidney pH 7

.Hog kidney pH 5

No enzyme

Chicken pancreas pH 7

Chicken pancreas pH 5

Bufifered; autoclaved

Bufifered; autoclaved; hog kidney

Bufifered; autoclaved

Bufifered; autoclaved; hog kidney

Bufifered; autoclaved; chicken pancreas.

Rat-growth method

3.55

.159

1.55

2.09

.20

1.50

1.53

1.60

.12

.65

.41

.15

.19

.18

.041

.96

.84

2.180

1.70

1.80

Trace

.76

1.34

. 015-. 02

.32

.32

.13

.88

1.965

1. 91-2.16

1. 06-1. 52

1. 48-1. 76

. 56-. 78

3. 36-3. 56

. 96-1. 46

1.15-1. 96

1. 20-1. 48

1.34

1.63

.17

1.68

[2.1]

4.92

1. 76-8'. 00

1.00

61

49

•114

) 4

^104

107

65

r 91

11

* Numerals used in column 2 for Reference No. 114 refer to the number of subsamples per lot or to the number of determinations of special samples.
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